Kolhapuri Mutton Sukka, Jowar Bhakri, Tambda Rassa and Pandhra Rassa

Ingredients

• 2 cup jowar atta
• 1.5 cup hot water (for kneading)
• 0.75 tsp salt
• 2 tbsp ghee (optional, for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.

2. 2

   Divide the dough into equal portions.

3. 3

   Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.

4. 4

   Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.

5. 5

   Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.

Ingredients

• 500 g Mutton (Bone-in, cut into 2-inch pieces)
• 2 large Onion (1 thinly sliced for roasting, 1 finely chopped for curry)
• 0.25 cup Dry Coconut (Grated, also known as 'khopra')
• 6 whole Byadgi Red Chillies (Stems removed, provides color)
• 4 whole Sankeshwari Red Chillies (Stems removed, provides heat (adjust to preference))
• 1 inch Ginger
• 10 cloves Garlic
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Black Peppercorns
• 5 whole Cloves
• 1 inch Cinnamon Stick
• 1 large Bay Leaf
• 4 tbsp Vegetable Oil
• 0.5 tsp Turmeric Powder (Divided use: 1/4 tsp for mutton, 1/4 tsp for curry)
• 2 tbsp Kolhapuri Masala (Can substitute with Kanda Lasun Masala)
• 1.5 tsp Salt (Divided use, adjust to taste)
• 6 cups Water (Approx. 2 cups for pressure cooking and 4 cups for gravy. Use hot water for gravy.)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Mutton

   • In a pressure cooker, combine the mutton pieces, 1/4 tsp of turmeric powder, 1/2 tsp of salt, and 2 cups of water.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is tender.
   • Allow the pressure to release naturally. Once open, carefully separate the cooked mutton pieces from the stock. Reserve both the mutton and the stock for later use.
2. 2

   Prepare the Kolhapuri Vatan (Masala Paste)

   • While the mutton is cooking, soak the Byadgi and Sankeshwari red chillies in 1/2 cup of hot water for at least 15 minutes to soften them.
   • In a heavy-bottomed pan (kadhai), dry roast the sliced onion on low-medium heat until it turns deep golden brown and slightly charred at the edges. Remove and set aside.
   • In the same pan, roast the grated dry coconut until it is fragrant and a uniform dark brown color. Be careful not to burn it. Remove and set aside.
   • Add the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon stick, and bay leaf to the pan. Dry roast for 1-2 minutes until they release a rich aroma.
   • Let all roasted ingredients cool down completely. In a blender, combine the roasted onion, coconut, whole spices, soaked red chillies (along with the soaking water), ginger, and garlic. Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

Ingredients

• 500 g Mutton (bone-in, cut into 2-inch pieces)
• 1 medium Onion (quartered)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 0.25 tsp Turmeric Powder
• 1.5 tsp Salt (divided, or to taste)
• 4 cup Water (for pressure cooking)
• 0.75 cup Fresh Grated Coconut
• 10 whole Cashews
• 1 tbsp Poppy Seeds (khus khus)
• 3 whole Green Chilies (adjust to your spice preference)
• 2 tbsp Ghee
• 1 large Bay Leaf
• 1 inch Cinnamon Stick
• 4 whole Cloves
• 2 pods Green Cardamom
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Mutton Stock

   • In a pressure cooker, combine the mutton pieces, 1 quartered onion, ginger paste, garlic paste, turmeric powder, and 1 tsp of salt.
   • Pour in 4 cups of water and mix well.
   • Secure the lid and cook on medium heat for 6-7 whistles, or about 35-40 minutes, until the mutton is tender and falls off the bone easily.
   • Allow the pressure to release naturally. Carefully open the cooker, strain the stock, and keep the mutton pieces and the stock separate for later use.
2. 2

   Create the White Paste (Vatan)

   • In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This helps in creating a smoother paste.
   • Heat 1 tsp of ghee in a small pan over medium heat. Add the sliced onion and sauté for 3-4 minutes until it becomes soft and translucent. Do not let it brown. Let it cool completely.
   • Transfer the sautéed onion, soaked cashews and poppy seeds (along with the soaking water), fresh grated coconut, and green chilies to a grinder jar.
   • Grind to a very fine, smooth paste. Add a few tablespoons of water if necessary to achieve a silky consistency.
3. 3