Lobia Salad is easy to prepare, healthy and tasteful to have. Have it as a meal or as a sideline with a main dish, either way, you’ll like it!
Watch this Masala TV video to learn how to makeLobia Salad , Mughlai Cutlets and Badami Mutton Korma Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 9 July 2020.
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Lobia Salad:
Ingredients
White Black eyed pea boiled 1 ½ cup
Kidney beans 1 tin
Salads coarsely torn 2 cups
Capsicum 1 cut into tiny cubes
Tomato 1 cut into tiny cubes
Cucumber 1 cut with skin
Olives sliced 4-6
Onion 1 cut into rings
Ingredients for Dressing
Garlic 1 tsp
Vinegar 2 tbsp
Salt, black pepper, crushed red pepper all ½ tsp each
Sweet chili sauce 2tbsp
Sesame oil 2 tbsp
Soy sauce 1 tbsp
METHOD
Mix all together in a salad bowl, just before serving mix well with prepared salad dressing, serve immediately, top with onion rings.
Mughlai Cutlets:
Ingredients
Chicken mince ½ kg
Ginger garlic 1 tsp
Raw onion grinded 2 tbsp
Bread 1 large sliced soaked and squeezed
Salt 1 tsp
Chili powder 1 tsp
Green chilies grinded 1 tsp
All spice 1 tsp
Green cardamom grinded ¼ tsp
Coconut grinded 1 tbsp
Almonds grinded 1 tbsp
Cumin crushed 1 tsp
Egg 1
Oil for shallow frying
Coal for dum
METHOD
Put all the ingredients in a food processor, grind until smooth, give dum of coal, make into cutlet shape, shallow fry in oil and serve with chutney or raita.
Badami Mutton Korma:
Ingredients
Mutton ½ kg
Onions 2 grated
Garlic paste 1 tbsp
Turmeric ¼ tsp
Salt 1 tsp
Chili powder 2 tsp
Yogurt 1 ½ cup
Clarified butter ¾ cup
Cream ½ cup
Mace grinded ¼ tsp
Green cardamom grinded ½ tsp
Cloves grinded ¼ tsp
Saffron ¼ tsp
Screwpine water 1 tbsp
Sliced fried almonds 2 tbsp for garnish
Ginger paste 1 tbsp
Grind Together
Coriander seeds 1 tbsp
Ginger 2 inch pc
Black pepper whole 15
METHOD
Heat clarified butter, fry grated onion till light golden, add garlic, add mutton, cover the pan, cook for 5 mins, add turmeric, salt, chili powder and beaten yogurt, cover and cook till liquid dries about 15 mins, fry mutton for 5 mins, add coriander powder, ginger paste, and 2 cups water, cover and cook till mutton gets tender, lastly add grinded spices, cream, leave it on low flame on dum for 10 mins. Garnish with fried almonds and serve hot with sheermal.
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