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)

30
Jun 20

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

  • Servings: 4
  • Preparation time: 5 minutes.
  • Cooking time:15 minutes.
  • Total time: 20 minutes.

There are many variations of “Aaloo – Baigan (potato-egg plant)” combination dishes cooked in Indian houses for meal; the everyday meals are very simple, yet delicious in comparison to restaurant.

Today I am sharing not only one of my favorite, but family recipes of many Indian homes, if you are going to cook eggplant must try this recipe; easy and quick. This recipe, paratha and raita is an excellent combination.

The recipe with paratha can be packed for lunch boxes.

Ingredients:

  • Baigan (egg plant): 300 gm
  • Potato: 150 gm
  • Onion: 75 gm
  • Cherry tomato: 6 no.
  • Mint leaves: 10-12 no.
  • Mustard oil: 4 tablespoon
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 tablespoon
  • Garam masala powder: ½ teaspoon

Preparation:

  1. Chop potatoes and brinjals, into big pieces (~ 1 ½”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomatoes into 4 pieces, keep aside.
  3. Slice onion longitudinally, keep aside.

Method:

Take fry pan or wok, heat oil, let oil start to smoke, add cumin, and sputter for few seconds.

Add chopped onion; stir fry on high flame for couple of minutes or until onion gets translucent, add chopped potato, continue to fry on medium flame for couple of minutes, add brinjal, stir it and cook on low flame with lid on for about 4-5 minutes till it is 80% done (Stir occasionally to avoid burning).

Open the lid; add chili powder, turmeric powder, coriander powder and salt; stir and continue to cook on low flame for couple of minutes with lid on; add tomato, mint leaves, and Garam masala powder, cook for a minute on high flame. Put off the flame.

“Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion” is ready to be served.

Transfer to serving bowl and sprinkle mint leaves. Serve hot with ghee smeared chapatti, Poori or rice.

Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Ingredients
Chopped Ingredients
add cumin
Add chopped onion
add chopped potato
continue to fry
add brinjal
add brinjal
cook on low flame with lid on
Stir occasionally to avoid burning
add chili powder, turmeric powder, coriander powder and salt
add chili powder, turmeric powder, coriander powder and salt
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
add tomato, mint leaves, and Garam masala powder
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion
Dry Aaloo – Baigan (potato-egg plant) with Sliced Onion

21
Jun 20

Missie Roti/ chapatti (Mixed Flour Indian Bread)

  • Servings: 2
  • Kneading time: 3 minutes.
  • Rolling time: 1 minutes (each).
  • Cooking time: 1 minutes (each).
  • Total time: 5 minutes.

Missie Roti is one of the most delicious varieties of bread in the bread basket served in restaurant; the old history about this bread is in the Ramcharitmanas in ancient era, some say that it was originated from Indus valley civilization about 5000 years ago.

The fact is that it is popular among Rajasthani and Punjabi cuisine till now in India. The taste and nutritional values are amazing.

In my opinion it is perfect meal on lazy Sunday and perfect for lunch boxes too, I often used it as travel food; in that case preferred to roast it with generous amount of ghee (clarified butter).

Ingredients:

  • Aata (wheat flour): 1 cup
  • Besan/ gram flour (Chick pea flour): ½ cup
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Ajwain (carom seed): ½ teaspoon
  • Fresh coriander leaves: 2 tablespoon
  • Water: ¾ cup
  • Aata: 50 gm. (for rolling)
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Aata and all ingredients except ghee; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aata and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled raw roti on hot tawa; cook for few seconds on high flame till it changes the color. Turn to other side, this side to be cooked slightly more than 1st side. Now hold the roti with tongs and put directly on fire, first side on flame, the roti will start to puff up. Take it off the flame before it start burning. The missie roti is ready.
  3. You can puff roti on tawa (instead of flame) by pressing it lightly with kitchen towel, it will puff up.
  4. Smear some ghee all over the roti; it is ready to be served hot or warm.
  5. Note:
  6. It is important to cook roti on high flame, it will be soft.
  7. Kneading with hot water makes roti soft.
  8. You can knead with milk or whey (left over water of paneer).
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Ingredients
pour Aata and all ingredients except ghee
dough
dough balls
roll the chapati
Put this rolled raw roti on hot tawa
Turn to other side
cooked slightly more than 1st side
You can puff roti on tawa
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Missie Roti/ chapatti (Mixed Flour Indian Bread)

17
Jun 20

Pui saag diye Masoor dal (Malabar Spinach with red lentil)

  • Servings: 2-3
  • Preparation time: 3 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 5 minutes.
  • Total time: 17 minutes.

‘Pui saag diye Masoor dal (Malabar Spinach with red lentil’ is a flavorful dal with a pinch of Bengali culture; nothing fancy, just a bowl of steamed rice and posto Bata (Khus-Khus chutney) along with this recipe makes the complete meal.

The technique of the recipe is that pach phoran is typically fried in mustard oil (tempered with pach phoran); adds wonderful flavor and depth to the dish…

Pui saag is rich in vitamin ‘A’ & ‘C’, iron, potassium, copper, manganese and calcium.

Ingredients:

  • Pui Saag (Malabar Spinach): 100-150 gm
  • Masoor Dal/ red lentil: 100 gm.
  • Green chili: 3-4 no.
  • Onion: 1 no. (Medium)
  • Garlic: 3-4 flakes
  • Ginger: 2” piece
  • Mustard oil: 2 tablespoon
  • Pach phoran (cumin, mustard seed, kalongi, fennel seed and fenugreek seed): 1 teaspoon
  • Bay leaf: 2 no.
  • Turmeric powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Lemon: ½ no.

Preparation:

  1. Slit green chili, keep aside.
  2. Do fine chopping of Pui leaves and soft stem (discard hard stem) as well as onion, ginger and garlic. Keep aside.

Method:

  1. Take pressure cooker heat oil, let it smoke, add pach phoran and bay leaf. Sputter for few seconds; add chopped ginger and garlic stir and fry on medium flame for few seconds.
  2. Add chopped onion and slitted chili; fry for couple of minutes till onion gets translucent (take out half of the quantity; to be used to decorate serving bowl). Add chopped pui saag and continue to fry for couple of minutes, add washed dal, and fry for couple of minutes.
  3. Add turmeric powder, salt and 2 cups of water; close the lid and bring to full cooking pressure, minimize the flame and continue to cook for two minutes. Put off the flame, allow cooling.
  4. Transfer it into serving bowl, add lemon juice and decorate with fried chili and onion tadka. Serve with steamed rice or Indian bread.
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Ingredients
Chopped Ingredients
add pach phoran and bay leaf
add chopped ginger and garlic
Add chopped onion
take out half of the quantity
Add chopped pui saag
add washed dal
Add turmeric powder, salt
Add 2 cups of water
allow cooling
Transfer it into serving bowl
decorate with fried chili and onion tadka
Pui saag diye Masoor dal (Malabar Spinach with red lentil)
Pui saag diye Masoor dal (Malabar Spinach with red lentil)

17
Jun 20

Pumpkin from Avadh (Awadhi kaddu sabji)

  • Servings: 4
  • Preparation time: 5 minutes.
  • Frying time: 16 minutes..
  • Total time: 21 minutes.

Pumpkin is excellent source of beta carotene and vitamin A. It is Very low in saturated fat and low in cholesterol. So, why are you waiting for? Cook this recipe today and enjoy!

Awadhi style of cooking is an art of cooking over slow fire with ghee; typically this pumpkin sabji served as side dish to Poori, but also tastes amazing with paratha or even with rice and dal combo. This recipe is ideal for various occasion too.

Ingredients:

  • Pumpkin: 500 gm.
  • Potato: 200 gm.
  • Mint /coriander leaves: 20 gm.
  • Asafoetida: ½ teaspoon
  • Fenugreek seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Red chili powder: 1 tablespoon (as per taste)
  • Mango powder: 1 teaspoon
  • Ghee: 3 tablespoon
  • Salt: 1 tablespoon
  • Coriander powder: 1 teaspoon
  • Kasuri methy powder: 1 teaspoon

Preparation:

  1. Chop the pumpkin and potato into 1-2” pieces. Keep aside.

Method:

  1. Take a heavy bottom pan, heat ghee, add fenugreek seed, and sputter for few seconds add asafoetida; Put chopped potatoes, sauté on high flame for couple of minutes. Add chopped pumpkin stir fry for a minute, cover and cook until half done on low flame (About 4-5 minutes).
  2. Add chili powder, turmeric powder, kasuri methy and salt; continue to cook on low flame till done (About 3-4 minutes), add mango powder and mint leaves, cook it another one minute.
  3. Put off the flame; transfer into serving bowl serve with Poori, paratha or dal-chawal (rice)
  4. “Pumpkin from Avadh (Awadhi kaddu sabji)”sabji is ready for serving as side dish.
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Ingredients
Chopped ingredients
add fenugreek seed
add asafoetida
Put chopped potatoes
Add chopped pumpkin
stir fry for a minute
Add chili powder, turmeric powder, kasuri methy and salt
continue to cook on low flame
add mango powder and coriander leaves
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)
Pumpkin from Avadh (Awadhi kaddu sabji)