Jaipuri laal maas

Jaipuri laal maas is very hot and deep red in color. It is a slow-cooked hunter-style meat dish having rustic flavors, garlic, chili heat and cooked with whole spices.

The dish gets its name from the color it gets because of red Mathania chilies. Lal Maas was traditionally prepared with deer or wild boar, so these chilies hid the stinky odor of the meat. But as of today, the dish is prepared with mutton and Mathania chilies.
Kachari, a type of Rajasthani cucumber was used traditionally to marinate the meat but it is not available easily so it is better to marinate with regular cucumber.

Ingredients....

1 kg Curry cut Mutton
100 grms Onion chopped
100 gems Onions for garnish
1 Cucumber paste
10 grms Chopped Coriander leaves
1/2 tbsp Garam Masala
1 tbsp Coriander roughly crushed
3 tbsp Onion Paste
100 grms Curd
10 whole Red chillies
5 Whole red chilli paste
2 tbsp Garlic paste
100 grms mustard Oil
4 Green cardamon
Salt to taste
Water as required

Preparations.....

Take a mixing bowl add all the ingredients except garlic paste and onions mix with using your hand. Add the lamb pieces cover properly and leave it aside for 30 minutes.

Heat oil in a handi , Add onions and fry till they turn light brown. Remove in a dry plate and keep aside a little of the brown onions to use for garnish. Add another batch of chopped onions and fry till brown

Add marinated mutton mixture stir well cover tightly, keep in low flame and cook it until oil gets separated from the mixture.

In another pan take 2 cups of water boil properly then add garlic paste to it. Add this garlic solution to the mutton curry stir it again, Simmer the dish until mutton is nicely tender and oil floating on top
Add more water if needed.
Sprinkle garam masala and chopped coriander leaves and fried onions.

Serve as side dish.

Potal Chenna rassa

No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s

A PINCH OF HING

Search This Blog