You have to keep buy owing it till the fat separates before adding. Liquid

Shaami Kabab
Makes about 30 cocktail sized kababs
Bengal Gram, split and husked (Channa Daal) 1 cup (180 g)
Mutton/Lamb/Beef, minced 3 cups (750 g), weighed after de-boning
Garlic, chopped 1 tbsp
Ginger, chopped 1 tbsp
Pepper corns (Sabut Kali Mirch) 8
Black Cardamom (Moti Elaichi), seeds only 1 tsp
Cloves (Laung) 6
Mace (Javitri), broken petals ¼ tsp
Salt 1 tbsp or to taste
Onions, chopped ½ cup
Coriander leaves (Hara Dhania), chopped 1 heaped tbsp
Green chillies, finely chopped 1 tbsp or to taste

Oil for deep frying
Onion rings and lemon wedges for garnishing

Method
1. Place meat, gram, garlic, ginger, pepper corns, cardamoms, cloves, mace, salt and about 3 cups water in a saucepan.
2. Cook over high heat to bring to a boil, and then lower the heat and simmer, covered, till the meat and gram are cooked through.
3. When cool enough to handle, grind the mixture into dough like paste.
4. Mix the onion, coriander, and green chillies into the mixture, and refrigerate, covered, for about an hour.
5. Shape into small, flat rounds and deep fry till crisp and brown.
6. Drain over absorbent paper and serve, garnished with the lemon and onions, along with a chutney.
Note: You can pan-fry instead, if you so desire.

Paneer Korma Mattarwala

Paneer (Cottage cheese), grated 250 g* (approx. 1 ½ cups)
Ghee 1 tbsp (15 g)
Zeera (Cumin) seeds 1 tsp
Sugar 1½ tsp
Tomato freshly pureed (p ) ½ cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Kashmiri Chilli powder 1 tsp
Haldi (Turmeric) ½ tsp
Salt 1 ½ tsp or to taste
Green peas (shelled) 1 cup (500g unshelled)
Hot water 1 cup (240 ml)
Garam masala ½ tsp
Hara Dhania (Coriander leaves) chopped for garnish

Method
1. Place 1 ½ tsp ghee, zeera and 1 tsp of the sugar in a dish, mix well and cook covered at HI for 1 minute.
2. Mix in the paneer and cook at HI for 5 minutes, stirring once. Add the tomato and salt and keep aside, covered till required.
3. In a separate dish, mix the remaindered ghee and ginger-garlic paste and cook uncovered at HI for 1 minute.
4. Add the chilli powder, haldi, salt, the ½ tsp sugar, 1cup hot water and the peas. Mix well and cook uncovered at HI for 5 minutes, then at 70% for 8 minutes or till the peas are cooked (time may vary according to freshness of peas, if frozen, then only 3 minute may suffice and water can be reduced). Do not cover and cook, as the peas will get discoloured .
5. Mix in the paneer mixture and cook uncovered at 70% for 5 minutes. Serve garnished with the garam masala and the hara dhania.

When they are baked , just put them under the grill for a minute or so till brown.

Anju, I think I already mentioned to you earlier that I do not have the recipe for rusks. Sorry about that.