Rajasthani Laal Maas

Ingredients: (will serve 5-6)

Mutton 1Kg

For the marinade:

1. 4 tablespoons lemon juice
2. 1 tablespoon Kashmiri Chilly
3. 1 tablespoons ginger paste
4. 2 tablespoon Garlic paste
5. 1 tsp turmeric

For the Sauce/Gravy

1. 1 cup + 2 tablespoon  cooking oil
2. 5 cup (sliced in thin half moons)
3. 2 bay leaves
4. 4 small green cardamom, split
5. 2 black cardamom. split
6. 3″ cinnamon stick
7. 4 cloves
8. 3-4 red dry chili 
9. 1.5 cup drained yogurt
10. 2-3 tablespoons minced garlic, to add to the curry, after the dish is cooked on the meat and then cover and keep till ready to serve
11. fresh lime to drizzle on the curry

Preparation:

Rub the lemon juice, salt, turmeric and the chili powder to the mutton pieces, reaching inside the slits and let them sit for about half an hour.

In the meantime combine the rest of the ingredients for the marinade. After half an hour, toss the mutton pieces in the marinade and set aside. Let it rest for about 4 hours at least, overnight works best.

Heat oil in a large thick bottomed pan. Add the thinly sliced onion and cook slowly until they are fragrant and start to caramelize this process will take anywhere from 15 minutes. Once the onions are near done and a lighter shade of brown add the bay leaves, cinnamon, cardamoms and the clove to the pan. Sauté for about a minute and add the marinated mutton pieces. Save any extra marinade.

Increase the heat and make sure the mutton pieces are in a single layer (try your best) as they need to be browned. Cook while occasionally tossing them, coating them with the spice mix and onions and browning them on all sides. All the pieces should have light brown spots. It will take about 15-25 minutes approximately.

In 1/2 cup water combine coriander powder, Mutton Masala (1/2 Tbsp), ground whole chilies and salt. Add the extra marinade to the pan if you have any. Add this spice and water mix to the pan and cook slowly at medium heat while tossing the Mutton pieces and spices frequently. Cook for about 15 minutes adding curd slowly (the time will vary – watch for the oil to separate and leave the sides of the pan) until there is almost no water and the spice mix separates and the oil leaves the sides of the pan.

Add the 6-7 cups of warm water, tightly cover and pressure cook until the Mutton is done and almost falling off the bone it will take somewhere around 30 Minutes on slow flame. Open the lid, the curry should be soupy and should start to look cooked with the patches of red oil, floating on the top of the curry. Switch off the heat if done and cover. If you feel there is too much water left (the consistency will be soupy with lot of liquid gravy to dunk your bread in), partially cover and cook for some more time till it reaches the right consistency.

You delicious Rajasthani Laal Maas is ready!!

Authentic Hyderabadi Chicken Biryani

Ingredients:

Tender Chicken - 1kg Briyani cut

Basmati rice - 1kg Basmati Rice

Onions - 4 medium, slice

Ginger garlic paste - 4 tsp

Kashmiri Chilli powder - 3 tsp

Coriander powder - 3 tsp

Turmeric powder - ½ tsp

Garam masala powder - 3 tsp

Nut meg powder - 1/8 tsp

Coriander leaves - 1 bunch

Mint leaves - 1 bunch

Green chillies - 4

Shahi jeera(black cumin) - 2 tsp

Bay leaf - 2

Yogurt - 1 Cup

Lemon juice - 3 tbsp

Milk - ½ cup

Saffron food color - 2 pinches

Oil - 8tbsp

Ghee - 4tbsp

Salt to taste

Method:
   1. Rinse and soak the basmati rice for at least 40 minutes.
   2. Wash the chicken pieces clean and drain the water well.
   3. In a kadai, pour some oil enough for deep frying. Deep fry the onions to golden brown and crispy. Put them aside to cool.
   4. In a bowl, mix the chilli powder, turmeric powder, coriander powder, salt, ginger garlic paste, garam masala, 6 tbsp oil, 2tbsp lemon juice and the yogurt. Mix this marinade well.
   5. To this add some of the fried onions, and add some of the coriander and mint leaves Crush the onions and the coriander and mint leaves as you mix.
   6. Add the chicken pieces to this mixture and mix well. Add the slit green chillies to it. Cover it and let it marinate for at least 3-4 hours (preferably overnight in a refrigerator).
   7. Now take a big bowl of water and let it boil, to this add shahi jeera, the nutmeg powder, remaining 2tbsp oil, cashew nuts, the bay leaves and salt. As soon as the water comes to a boil add the drained rice. You can see that the rice starts to jump in the water, which is when you drain the rice from the hot water. Make sure all the water is well drained. Put this aside.
   8. Take a deep non stick pan where the biryani will cook on dum, apply some butter. Then arrange all the marinated chicken pieces, so that it covers the bottom of the bowl.
   9. Add some fried onions on the meat, some mint and coriander leaves, and drizzle some lemon juice on top of it.
  10. Now layer the rice over the meat and spread it well. Sprinkle the remaining fried onions, lemon juice, mint and coriander leaves over the rice.
  11. In a small cup, dissolve the saffron food color in water. Add this saffron solution to the milk, mix well      and spread this over the rice.
  12. Now pour the ghee on the rice.
  13. Cover the bowl with a tight lid so that the air doesn’t escape. I put the chapati dough around the lid to seal it tight.
  14. Put it on a high flame for 10 minutes, reduce the flame to the lowest number and let it cook for another 40 minutes. You can smell the aroma when it is done.

  15. Serve hot with raita, mirchi ka salan, or any non-vegetarian gravy. Garnish with sliced vegetables and a

lemon wedge.

Indo Chinese Chilli Chicken dry

Chili Chicken Dry

It is one of my favorite starters of all time.
I like it a bit spicy with lots of green chilies, It goes really well with a glass of wine or whiskey

Ingredients

• 500gms boneless chicken
• Oil for deep frying
• Oil 1tbsp for saute
• 2 tbsp soya sauce
• 1/2 tbsp tomato sauce
• 1 tbsp green chilli sauce
• ajinomoto a pinch (optional)
• salt according to taste
• black pepper powder 1 tsp
• 6 chopped green chillies (chop in 2 halves)
• 2 tbsp choped garlic
• 1/2 tbsp ginger garlic paste
• 2 tbsp cornflour
• 1 egg
• 1/2 tbsp chicken masala
• 1 medium onions diced ( square pieces)
• 1 capsicum red and green  (square pieces)
• 1/4 cup Spring onion leaves
• Edible red color
• Vinegar 2 tsp

Directions

1. Cut the chicken into small pieces
2. Add one egg, salt, ginger garlic paste, 1/2 tbsp soya sauce, black pepper and corn flour and mix well. leave aside the mix for an hour.
3. Deep fry the mixture until chicken pieces are crispy, dry the fried pieces by a tissue paper and keep aside
4. In another pan heat the oil and add ajinomoto, green chillies and the chopped garlic and saute for 2 minutes. Add chicken masala and saute for 1 minute.
5. Add the chicken pieces  and onion, capsicum and spring onions and saute for a minute and add the soya sauce, vinegar, green chilly sauce and tomato ketchup and saute for 3-4 minutes add edible red color(few drops)
6. The chicken is ready.

Restaurant Style Paneer

Ever wondered why your paneer gravy you make at home doesn't taste like the one you eat at restaurants??

If the answer is "YES" then keep reading the below post :)

Restaurant style Paneer gravy 

Paneer (Cut into small cubes):- 2 1/2 cups (approx) - 250 gms

Oil:- 4 tbsp
Cumin seeds:- 2 tsp
Black cardamom:- 1
Cinnamon stick:- 1inch
Cloves:- 3-4
Garlic:- 10 cloves( chopped)
Ginger:- 1/2 tbsp (chopped)
Onion:- 2 big (paste)
Tomato:- 2 small (paste)
Turmeric:- 1tsp
Salt as per taste
Red chilli dry : 5
Garam Masala powder:- 1tsp
Water as per requirement
Milk - 1/2 cup
Kasoori Methi powder:- 1 tsp
Coriander for garnish

Procedure -

Shahi Jeera : 1 tsp

Black Pepper - 5

Cream - 1/4 cup

cashew -10 crushed 

sugar : 1/4 teaspoon( optional)

In a pan shallow fry the paneer cubes with 1 tsp oil on a non stick pan until golden keep aside.

Dry roast cumin seeds, Black cardmom, Black Pepper, Cinnamon stick and shahi jeera in a pan.

crush to powder after cooling and keep aside.

soak the dry red chillies in warm water and then grind to a paste keep aside.

Make a wet paste of cashews, ginger and garlic keep aside.

In a pan heat up the oil fry the grinded onion paste for 5 minutes until oil seperates.

Add up the paste (cashew,ginger,garlic) and fry for around 3 minutes until the oil seperates. Add the red chilly paste and add the spices and crushed garam masala, simmer on low flame for around 2-3 minutes.

Add the tomato puree, sugar and cook covered for 3-4 minutes.

Add milk and very less water if you think the gravy is too dry.

Cook for 5 minutes on low flame. Add the Paneer pieces and kasoori methi and cream and cook for 10 minutes until oil comes on the top.

Garnish with coriander leaves.

Your restaurant style paneer gravy is ready

 Try it and leave comments  :) 

Egg Curry masala

Serving :: 
Serves 3 people

Ingredients:: 
Boiled eggs :: 5(cut into half)
Olive oil :: 3 Tablespoon
Garlic :: Grated(1 tablespoon)
Ginger :: Grated(1 tablespoon)
Onion :: Finely sliced(2 medium sized)
Tomato :: 3 Big(Puree)
Green chilly :: 2(Slit)
Turmeric :: 1/3 tsp
Red chilly :: 1/3 tablespoon
Coriander powder :: 1 tablespoon
Chicken masala :: 1/2 tablespoon (some people can skip this step if they don't want)

Procedure ::
Heat oil in a pan
Put ginger, garlic and onions. Fry well till golden brown.
Add Coriander powder, Red chilly powder, turmeric powder and chicken powder, salt(to taste) and saute well.
Put the tomato puree and let it simmer on low flame for 3-4 minutes.
Add water 1/2 cup and let it cook for 5 minutes on medium flame.
Put Eggs into the grave and let cook for another 2-3 minutes on slow flame
Garnish with fresh coriander leaves.

Serve hot
Goes well with rice 

Note:: Some people can fry the eggs before they put it into the gravy according to there taste.

Chana Masala Punjabi style

Hi today I am posting a vegeterian dish for my veg friends who were asking me to publish something for vegetarian people.
Chana which is also known as garbanzo or chickpeas.
Garbanzo beans (chickpeas)
provide an excellent source of
molybdenum.  They are a very
good source of folic acid, fiber,
and manganese.  They are also a
good source of protein, as well
as minerals such as iron, copper,
zinc, and magnesium
Apart form its nutritional benefits its one of my favourite north indian dish.
So here is the recipe.

Ingredients:: (serves 4 people)
Olive oil :: 4 tablespoon
2 Cup chickpeas :: soaked overnight
3 tomatoes :: chopped
3 onions medium sized::Grind half of the chopped onions.
Ginger paste :: 1 tablespoon
Garlic paste :: 1 tablespoon
Green chillies :: 2 (slit onto two halves)
Coriander powder :: 1 tablespoon
Kashmiri Chilli :: 1/3 tablespoon
Cumin powder :: 1 tablespoon
Turmeric :: 1/2 teaspoon
Asafoetida :: a pinch 
Garammasala Powder :: 3 teaspoon
Kasoori methi powder:: 1/2 tablespoon
Tamarind water:: 2 tablespoon(use dry mango powder as alternative(pinch))
Chopped coriander for garnishing.

Method::
Boil the chickpeas in a pressure cooker and keep the boiled chickpeas aside.Do not overcook.
Dry roast coriander powder,cumin powder,garammasala and keep aside.
Heat oil in a thick bottom pan, put some asafoetida and put the ginger garlic paste
fry for a minute.Add the chopped onions and onion paste and fry till golden brown and oil seperates.
Put the dry roasted mix and saute.
Put chilli powder,turmeric and salt to taste and saute well
Add the tamarind water, green chillies and tomatoes and saute and cover the lid for 2 minutes.
Add the boiled chickpeas and add some water let it cook for another 3-4 minutes.
Reduce the water by cooking in open add kasuri methi leaves and garam masala powder.
Cook till the oil seperates.
Garnish with coriander leaves and serve hot 

Note :: you can use readymade chana masala powder instead of the dry roasted powder and Dry mango powder.

Chicken Curry Rajasthani Style

Hi,
Today I am gonna share my chicken curry recipe authentic Rajasthani style.
So people who don't eat spicy food please stay away :)

Ingredients: ( Serves 4 people)
Fresh chicken 500 gm (use fresh chicken for better taste)
Onion sliced (3 medium sized)
Curd(thick) 50 gm (a small bowl)
Ginger paste (1/3 tablespoon)
Garlic paste (1/3 tablespoon)
Red chillies dried(5)
Cloves(4)
Bay leaves (1)
Black pepper seeds(8)
Cinnamon(small stick)
Shahi Jeera(1 teaspoon)
Coriander powder (3 teaspoon)
Salt
Kashmiri chilli powder(4 teaspoon)
Turmeric(1/2 teaspoon)
chicken masala (1 tablespoon)

Procedure :
Wash the chicken, mix some lime juice(1 teaspoon) and salt(to taste) and keep it aside in a bowl.
Heat 1 1/2 tablespoon oil in a thick bottom pan. Add cloves, black pepper, shahi jeera, dry redchillies, cinnamon and sliced onions.Fry till dark brown.

Transfer the mixture to a grinder after letting it cool, add curd .Grind to a paste. keep aside.

Heat 3 tablespoon oil in a thick bottom pan.
Add ginger garlic paste and cover it as oil will splatter. let it fry for 2 mins 
Add the chicken pieces and let fry for 3 -4 minutes. keep stirring.
Put kashmiri red chilli powder, coriander powder and turmeric and chicken masala and stir thoroughly.
Add the grind-ed paste of onion, curd and garam masala and stir well. Cover the pan and let it cook for 3-4 minutes until oil comes up.
Add some water and cover the pan. let the chicken cook on slow flame stirring in between until the chicken is tender and well cooked and oil comes up.

Garnish with coriander leaves and serve hot.


The rajasthani style chicken goes both with rice and roti.