30
Jun 20

Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

  • Servings: 4
  • Soaking chili time: 1 hour.
  • Preparation time: 8 minutes.
  • Frying time: 50-52 minutes.
  • Cooking time: 20 minutes.
  • Total time: 80 minutes.

Rajasthan is a very beautiful place; if you have opportunity to travel must go there to see the palaces, forts and their art work. We had been there for about 21 years; we enjoyed the Royal culture and heritage of Rajasthan as well as the variety of regional cuisine.

“Lal Maas (Mutton in Red Spicy Gravy)” is one of the very popular, delicious and spicy dishes from Rajasthani cuisine from India, cooked and served on the special occasions in the Royal Rajput families in olden days.

 This delicacy has exotic and unique flavor of pure ghee; prepared with yogurt and rich amount of garlic as well as Mathania chili or Kashmiri chili. The recipe is traditionally served with Bajare ki Roti and basmati rice mostly in winter season.

Ingredients:

  • Mutton: 500 gm
  • Onion: 150 gm
  • Yogurt (Fresh Curd): 100 gm
  •  Mathania Chili/ Kashmiri chili: 12-13 no.
  • Turmeric powder: 1 pinch
  • Bay leaves: 2 no.
  • Cinnamon: 2” piece
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Cloves: 4 no.
  • Garam masala powder: ½ teaspoon
  • Garlic: ½ bulbs
  • Ginger: 2 teaspoon
  • Ghee (clarified butter): 100 gm.
  • Mustard Oil: 1 table spoon
  • Salt: 1 tablespoon (as per taste)
  • Cumin: 1 teaspoon
  • Water: 350 ml

Preparation:

  1. Take out all seeds of chili; soak chili into hot water for about an hour, grind to fine paste, keep aside,
  2. Chop garlic and ginger; grind to fine paste, keep aside.
  3. Clean and wash mutton; mix ginger-garlic paste and salt, keep aside to marinate.
  4. Chop onion longitudinally, keep aside.
  5. Blend the curd, keep aside.

Method:

  1. Heat ghee in the cooker, add clove, bay leaf, cumin, cinnamon and both black and green cardamom; sputter for few seconds, add onion, stir fry on high flame for about 4-5 minutes or until it gets translucent, add mutton stir fry it about 3-5 minutes.
  2. Lower to minimum flame; continue to cook for about 15-20 minutes with lid on or until liquid dries up, add curd, chili paste and mustard oil, continue to fry mutton till liquid dries up (about 15-20 minutes).
  3. Add hot water; close lid and bring to full cooking pressure, reduce to lower heat and cook for 15-20 minutes. Allow cooker to cool.
  4. Add Garam masala powder and ghee; transfers it to serving bowl decorate with chopped mint leaves and sliced onion.
  5. Serve hot with Bajare ki Roti or basmati rice.
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Ingredients
Ingredients
add clove, bay leaf, cumin, cinnamon and both black and green cardamom
add onion
add mutton
add mutton
continue to cook
continue to cook for about 15-20 minutes with lid on or until liquid dries up,
add curd
add curd, chili paste and mustard oil
add curd, chili paste and mustard oil
continue to fry mutton till liquid dries up
continue to fry mutton till liquid dries up
Add hot water
close lid and bring to full cooking pressure
Add Garam masala powder and ghee
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)
Lal Maas Rajasthani Recipe (Mutton in Red Spicy Gravy)

17
Jun 20

Tamagoyaki (Japanese Rolled Omelet) 玉子焼き

  • Servings: 2
  • Preparation time: 3 minutes.
  • Frying time: 12 minutes.
  • Total time: 15 minutes.

We have been staying in Japan since 2018 and had marvelous time here; we like many of Japanese specialties. My husband likes Japanese food most. I was surprised to see the texture of Japanese omelet (Tamagoyaki) in bento box.  One of my friends explained me that it is a traditional staple dish often served as side dish of breakfast along with rice, miso soup, fish & pickled vegetables or sandoitchi (sandwich).

Oh…it looks fabulous! I thought preparing this must be something like rocket science; it has several thin layers of cooked egg rolled together, but now I know it is simple and can be prepared easily.

It requires a rectangular pan called tamagoyakinabe to prepare with few ingredients readily available in our kitchen and takes hardly 10 to 15 minutes.

It is good for kid’s lunch boxes, can be served warm or cold; can be stored in refrigerator for 2-3 days; most versatile protein dish.

Ingredients:

  • Egg: 3 nos.
  • Salt: ¼ teaspoon (as per taste)
  • Vinegar: 1 tablespoon
  • Olive oil: 2 tablespoon
  • Soya sauce: ½ teaspoon
  • Mirin (Japanese sweet wine): 1 teaspoon
  • Sugar: 1 teaspoon

Note: to avoid sweet taste in the recipe I skipped to add mirin and sugar.

Preparation:

  1. Break eggs into the mixing bowl; whip with spoon or fork, add salt, soya sauce and vinegar, keep aside.

Method:

  1. Preheat tamagoyakinabe/nonstick fry pan on medium flame; grease the inner bottom and wall with paper towel, to test readiness pour one drop, if the sizzling sound appears; means it is ready.
  2. Pour 2 teaspoon of prepared mixer, tilt the pan to evenly spread the mixer in whole pan; when the bottom has set but upper layer is still soft, start to fold (roll) like log with help of fork form start to end (see photo).
  3. (Keep flame always on medium; if you do-not need, just take off the pan from fire and continue to cook…)
  4. Keep the rolled omelet in pan itself, apply oil to the pan bottom also under the rolled omelet with paper towel, pour again 2 teaspoon of the egg mixture, tilt the pan to evenly spread the mixer all over the pan also under the cooked omelet (just by lifting it for a moment), when the new bottom layer has set but upper layer is still soft, start to fold one side to other over already prepared roll with help of fork (see photo).
  5. Again apply oil and continue the same as 3rd layer, 4th layer and so on until all mixture is finished (it can be 7-8 layers; remove from pan and place the omelet on bamboo mat then roll it with slightly pressing manner continue to roll at the end of the bamboo mat as in photo.
  6. Press with both hands so that it sets as a roll; leave it for couple of minutes, slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.
Tamagoyaki (Japanese Rolled Omelet) 玉子焼き
Tamagoyaki (Japanese Rolled Omelet) 玉子焼き
Ingredients
Break eggs into the mixing bowl
whip with spoon or fork
add soya sauce
add salt
add vinegar
tamagoyakinabe
Pour 2 teaspoon of prepared mixer
start to fold (roll)
with help of fork form start to end
Keep the rolled omelet in pan itself, apply oil
pour again 2 teaspoon of the egg mixture
start to fold one side to other over already prepared roll
Again apply oil and continue the same as 3rd layer
continue the same as 3rd layer, 4th layer
place the omelet on bamboo mat
roll it with slightly pressing manner
to roll at the end of the bamboo mat
leave it for couple of minutes
Tamagoyaki (Japanese Rolled Omelet)
slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.
slice the omelet into ~ 1” pieces with sharp knife. Serve on sea weed.

03
Jun 20

Fish-Egg Kofta/Fritters Curry

  • Servings: 2
  • Preparation time: 10 minutes.
  • Frying time: 10 minutes.
  • Cooking time: 10 minutes.
  • Total time: 30 minutes.

Treat yourself with this fish-egg kofta curry paired with steam rice, an exotic and complete meal. As we know fish is good for everybody especially for older women’s bones and muscles health. Fish consumed as a food all around the world, it is an important source of protein and other nutrients and fish-egg is equally good if not less.

Ingredients:

For making kofta:

  • Fish egg: 150-200 gm
  • Besan (chick pea flour): 3 tablespoon
  • Onion: ¼ no. (Small)
  • Fresh coriander leaf: 2 tablespoon (chopped)
  • Garlic stem: 1 no.  (Optional)
  • Spring onion: 1 no. (Optional)
  • Salt: ½ teaspoon (as per taste)
  • Oil: for deep frying

For making wet masala:

  • Mustard seed (yellow): 1 tablespoon
  • Ajwain (carom seed): ½ teaspoon
  • Red chili: 1-2 no.
  • Salt: ½ teaspoon
  • Garlic: 2-3 clove
  • Onion: ¼ no. (Small)
  • Tomato: 1 no. (Small)

For making gravy:

  • Turmeric powder: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Red chili: 1 no.

Preparation:

  1. Dry grind mustard, Ajwain along with salt and red chili all together to make fine powder; add garlic, onion and tomato, make fine paste(add some water if needed), keep aside.
  2. Chop onion, spring onion, garlic-stem and coriander leaves to fine pieces; put into mixing bowl, add Besan, salt and fish-egg. Mix well. Kofta (Fritter) batter is ready to fry.

Method:

  1. Heat the oil in a wok/ kadhai; Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, take little quantity of batter direct by hand or spoon; drop the batter into the oil, deep fry on medium flame, when they start to come up (after couple of minutes) slowly turn over. Fry till it becomes golden brown on all sides (about one minute). Fry remaining batter in the same way keep aside. Now fish kofta (fritters) is ready to serve. Serve with evening tea.

For making curry:

  1. In the same oil, add mustard seed and red chili, sputter for few second; Reduce heat at low flame, add wet masala, fry the masala on low flame until it becomes golden brown (about 4-5 minutes).
  2. Add turmeric powder and slowly add 200-300 ml water (as per gravy thickness), boil it for 1 minute.
  3. Add fried fish kofta; let it boils, put off the flame.
  4. Sprinkle chopped coriander leaf and serve.
Fish-Egg Kofta Curry
Ingredients
Ingredients
Kofta (Fritter) batter
drop the batter into the oil
deep fry on medium flame
fish kofta (fritters
fish kofta (fritters
add wet masala
fry the masala on low flame
add 200-300 ml water
Add fried fish kofta
let it boils
put off the flame
Sprinkle chopped coriander leaf
Sprinkle chopped coriander leaf
Fish-Egg Kofta/fritters Curry
Fish-Egg Kofta/fritters Curry
Fish-Egg Kofta/fritters Curry

25
May 20

Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)

  • Servings: 1
  • Marinating time: 8-10 minutes.
  • Preparation time: 10 minutes.
  • Frying time: 4 minutes.
  • Cooking time: 13 minutes.
  • Total time: 27 minutes.

One of my Pakistani friend visited to my house for evening tea in Tokyo, Japan; I served pui saag (Malabar spinach) Pakoda (fritters) followed with cardamom milk-tea. They enjoyed the fritters most and told that they never eaten Malabar spinach fritters before; rather they used to cook it with prawn, that very moment I decided to cook this recipe and post it.

Prawn are one of the most popular seafood consumed all over the world, as it contains huge amount of protein, Malabar spinach is also full of nutrients even almost double in comparison to spinach. In my opinion mingling of this two comes out awesome in taste and nutrition.

‘Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)’ is also one of the traditional side dish from Bengali cuisine; they pair it with steamed rice, called it ‘Chingri machh diye pui shag’

Ingredients:

  • Pui Saag (Malabar Spinach): 50-60 gm
  • Prawn:  100-150 gm.
  • Green chili: 1-2 no.
  • Onion: 1 no. (Medium)
  • Tomato: 1 no. (Small)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Cumin:  ½ teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ¼ teaspoon
  • Chili powder:  ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Salt: 1 teaspoon

Preparation:

  1. De -vein prawn if they are not already done so. I used here that is already done.
  2. Marinate prawn with salt and turmeric powder for 15-20 minutes, keep aside.
  3. Grind garlic, ginger and green chili to fine paste, keep aside.
  4. Chop tomato, keep aside.
  5. Finely chop Pui leaves and soft stem (discard hard stem) as well as onion, Keep aside.

Method:

  1. Take fry pan/ wok, put oil and heat, when it smokes add prawn; stir fry on medium low flame till gets pinkish golden in color, take out, keep aside( about 3-4 minutes).
  2. Put cumin and red chili into the same pan, sputter for few seconds; add chopped onion stir fry for couple of minutes on high flame; add chopped tomato, stir fry for couple of minutes, add  prepared paste and salt, turmeric powder, coriander powder and chili powder(keep it stirring otherwise it may burn). Fry on medium flame till oil separates from masala.
  3.  Add fried prawn and chopped pui saag; stir fry till it is done (about 2-3 minutes) on medium flame. Put off the flame, add Garam masala powder.
  4. Now,” Prawn with Pui Saag (Malabar Spinach with Prawn)” is ready.  Transfer into serving bowl, serve with rice or bread .
Prawn (Chingri) with Pui/poi Saag (Malabar Spinach with Prawn)
Ingredients
add prawn
add prawn
stir fry
Put cumin and red chili
add chopped onion
add chopped tomato
add prepared paste
add salt, turmeric powder, coriander powder and chili powder
Add fried prawn
Add fried prawn
add pui saag
add pui saag
add Garam masala powder
Prawn with Pui Saag (Malabar Spinach with Prawn)
Prawn with Pui Saag (Malabar Spinach with Prawn)

13
Apr 20

Rogan Josh (Kashmiri Mutton/lamb)

The meat (mutton/lamb) is prepared in various ways in Indian cooking; differ from region to region and the spices used. “Rogan josh” is a Kashmiri or Persian origin cuisine; which is one of the signature recipes from Kashmir.

In this recipe butter, ghee or mustard oil is used lavishly. The other ingredients which dominate are saffron, fennel seed, curd and dash of garlic. The method of slow cooking in this recipe retains aromatic flavor and fragrance.

It is very good and rich lunch on the special occasion…

Ingredients:

  • Mutton: 400 gm (preferably shank)
  • Curd (yogurt): 300 gm.
  • Fennel seed powder: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Garlic paste: 1 teaspoon
  • Garlic clove: 3-4 no.
  • Black pepper: 10-15 no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Black cardamom: 1 no.
  • Green cardamom: 3 no.
  • Clove: 3-4 no.
  • Star Annie: 1 no.
  • Mustard oil: 150 ml
  • Bay leaf: 1 no.
  • Red chili: 1-2 no.
  • Salt: 1 teaspoon
  • Kashmiri red chili powder: 1 tablespoon (for colorful Rogan josh)
  • Turmeric powder: 2 pinch
  • Asafoetida: ½ teaspoon
  • Saffron: 1 pinch
  • Garam masala powder: ½ teaspoon
  • Green chili: 1-2 no.
  • Coriander leaves: 20 gm.
  • Mint leaves: 2-3 twig

Preparation:

  1. Take one bowl filled with 2 tablespoon of water; add Kashmiri red chili powder, turmeric powder, and salt, mix to prepare wet masala, keep aside.
  2. Chop coriander and mint leaves, keep aside.
  3. Slit green chili, keep aside.
  4. Beat curd into big bowl and blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smokes add whole Garam masala, bay leaf , garlic clove and red chili; sputter for few seconds add ginger and garlic paste.
  2. Stir fry for a minute, add mutton; continue to fry on lower flame for 4-5 minutes, add wet masala paste.
  3. Continue to fry on lower flame till liquid dries up; add 1 liter hot water, bring it to boil, simmer to low flame and cook till done and desirable consistency of gravy comes. (It takes about 2-3 hours).
  4. Note: if you do not have time, you may cook in pressure cooker (use less water to cook mutton)
  5. Add fennel seed powder and asafoetida; continue to cook on lower flame for couple of minutes, put off the flame.
  6. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add saffron, and continue to cook another couple of minutes with lid on so that the flavor of saffron is infused in the recipe.
  7. Put off the flame; add Garam masala powder, cover the lid for 5-10 minutes so that flavor and aroma of Garam masala gets in to it. Transfer into serving bowl decorate  with mint leaves and coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Rogan Josh (Kashmiri Mutton)
Rogan Josh (Kashmiri Mutton)
Ingredients
add whole Garam masala, bay leaf , garlic clove and red chili
add garlic clove
add ginger and garlic paste
add ginger and garlic paste
add mutton
continue to fry on lower flame
add wet masala paste
add wet masala paste
Continue to fry on lower flame
add 1 liter hot water
add 1 liter hot water
Add fennel seed powder
Add fennel seed powder and asafoetida
add blended curd mixture
continue to cook on medium low flame
add saffron
continue to cook another couple of minutes
; add Garam masala powder
Rogan Josh (Kashmiri Mutton)
Rogan Josh (Kashmiri Mutton)
Rogan Josh (Kashmiri Mutton)