Tuesday, January 9, 2018

RAJASTHANI JUNGLEE MAAS


This is a very ancient and traditional recipe of Rajasthan. It is said that the kings or men folk used to prepare this during their hunting expeditions. It was cooked with the meat of any animal that they hunted, hence the name "Junglee Maas" . As they could not carry any stuff with them they would make use of dry red chillies and salt to flavour the dish. At the most a spoonful of pickle was added if available. It was just prepared with four ingredients, meat, red chillies, salt and ghee.
These days it is prepared with goat meat and people have started adding many spices and other ingredients to it. I have prepared it with few whole spices for flavouring and  Mathania Chillies, the very famous variety from Rajasthan. They give out a lovely colour but are not too strong.

Ingredients:
Mutton ........... 1/2 kg
Desi ghee ....... 5-6 tbsps
Dried Mathania mirch .... 15
Cinnamon stick ..... 1 inch piece
Cloves ................... 6
Black cardamoms ... 2
Salt .................... to taste
Pickle masala ................ 1 tbsp (optional- you can add garlic too)

Method:

1. Heat ghee and add the whole spices.







2. When they give out an aroma add the cleaned mutton pieces.







3. Saute for few minutes.







4. Tip in the broken red chillies and saute adding a little water.







5. Add salt  and pickle masala when the meat is three-fourths done. Use any spicy pickle available at home.







6. Continue the process of adding a little water and sauteeing until the mutton is soft.






7. Cook until it is nicely fried and dry. It takes about one hour.









Monday, January 1, 2018

SHAHI VEGETARIAN NARGISI KOFTA CURRY


Nargisi kofta curry is a lovely party dish loved by all. Vegetarians can make this version and enjoy too. I had tried out vegetarian Nargisi kababs for an event. They really looked so pretty and I thought why not serve these beauties with a shahi gravy. Everyone loved the curry to the core.


To make vegetarian Nargisi kababs select small oval shaped potatoes,boil and peel them. Cut them into two. Scoope out the center part (Size of a yolk) Mash it with some paneer adding a little salt and yellow food colour. Make round yolks with this. Place them in the hollow portion of the potato and join the two halves together. Now cover this potato with a mixture of ground soya granules which has been soaked and ground along with spices and soaked bread pieces for binding. Now fry the kofta and slice it. serve as a snack or with gravy.
To see the detailed step by step pictorial recipe click - HERE

Now let us proceed to make the shahi gravy.


Ingredients:
Onions .... 2 medium
Tomatoes ... 2
Tomato puree ... 2 tbsps
Cashew nut paste ... 3-4 tbsps
Cream .............. 2 tbsps
Turmeric powder .. 1/4 tsp
Garam masala powder ... 1 tsp
Red chilli powder .... 1/2 tsp
Kasoori methi ... 1 tsp
Salt ............... to taste
Oil ............. 3-4 tbsps

Method:

1. Boil the onions and grind them to make a paste.










2. Blanch the tomatoes, peel and puree them.









3. In a pan heat oil and saute the onion paste.







4. Now add the pureed tomato and saute for a minute.







5. Add the tomato paste, salt and the spice powders.









6. Blend in the cashew paste and saute for half a minute.







7. Now add the cream and as much water you need to make the gravy and simmer.






8. Before serving heat the gravy and add the prepared veg Nargisi koftas. Sprinkle dry roasted and crushed kasoori methi for flavour.

Friday, December 29, 2017

DAL KA DULHA


Dal ka Dulha is such an interesting recipe from UP and Bihar. I was really fascinated when I saw this in the show Northern Flavours- Doosra Tadka by Chef Ajay Chopra. Small flower shaped dumplings made with wheat flour are cooked with lentils. It makes a complete meal on its own.
This month our group Shhhhh Cooking Secretly is doing the Bihar Cuisine. My partner of the month is Aruna Panangipally who blogs at - Aharam  Do visit her space and check out her delicious recipes. Aruna gave me whole wheat flour and cumin seeds as the 2 secret ingredients and I got the opportunity to make Dal ka Dulha.
 So here is the recipe..


Ingredients
For making Dulha:
Whole wheat flour .... 1 and 1/2 cups
Carom seeds / ajwain .. 1/2 tsp
Salt .......... to taste

For Dal:
Toor dal .....  1 cup
Tomato ....... 1 small
Tamarind juice ... 2-3 tbsps
Green chillies ... 1 chopped finely
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp
Coriander leaves .. handful

Tempering:
Cumin seeds ... 1 tsp
Asafoetida ...... 1 pinch
Red chillies .... 1 or 2 broken
Garlic ............ 2 cloves crushed
Oil .or ghee .............1-2 tbsps

Method:

Soak dal for couple of hours. Cook it in a pressure cooker with 3 cups of water, tomato and a little turmeric powder.






Knead the wheat flour adding the carom seeds, salt and enough water to make a soft dough.







Take a small portion of the dough and roll out a chapati.
Using a cutter or a lid cut out roundels.






Take each roundel and using finger tips join the two edges and pinch lightly so that they don't open up while cooking.










Now do the same with other two edges to make it like a small flower like dumpling. Repeat with the remaining dough.








Heat water in a pan and boil the dumplings for about 5 minutes.








Now dilute the boiled dal adding some water and tamarind juice. Check the salt and add if required.






Tip in the dumplings into the boiling dal. Reduce the flame and simmer to cook them further until edible. Maintain the consistency of dal as you like it and add water accordingly.





Heat oil in a small pan and add the tempering ingredients.
Add this tempering to the boiling dal and save a spoonful for garnishing





Garnish with a little tempering and coriander leaves in individual serving plates.







Recipe Credits- Chef Ajay Chopra
Linking to:
Shhhhh Cooking Secretly Challenge


Monday, December 25, 2017

STRAWBERRY PRETZEL SALAD (Dessert)


Strawberry pretzel salad is a very easy and delicious dessert. It is neither too sweet nor salty. The taste is well balanced.


Ingredients:
Crushed Pretzels .... 2 cups
Melted butter ......... 3/4 cup
Sugar ...................... 1 cup +3 tbsps
Cream cheese .......... 8 ounces (about 225 gms)
Whipped topping ....  8 ounces ( about 225 gms)
Strawberry Jello / jelly ... 2 packets 
Boiling water .................. 2 cups 
Frozen strawberries ........ 10 ounces (About 285 gms) You may use fresh strawberries if available.

Method :

Put the pretzels in a zip lock bag and crush them coarsely.






Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9 x13 inch baking dish.




Bake 8 to 10 minutes, until set. Set aside to cool.






Dissolve gelatin in boiling water.







Stir in still frozen strawberries and allow to set briefly.







In a large mixing bowl cream together cream cheese and 1 cup sugar.









Fold in whipped topping.







Spread mixture onto cooled crust.







When the jelly mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.







Recipe adapted from - HERE

Thursday, December 21, 2017

CRISPY FRIED STUFFED BOMBAY DUCK / BHARLA BOMBIL


Bombay Duck or Bombil is a variety of fish which is good for frying. You may fry it with or without any stuffing. It is very popular in Maharashtra. The crispy fried one pairs well with dal chawal. I have tried out with stuffed prawn mixture. The taste was divine.


Ingredients:
Bombil / Bombay Duck ....... 6
Prawns ................................ 8 medium sized
Onion ................................ 1 small
Coriander ....................... handful
Green chillies ................. 2
Garlic .......................... 1  tsp
Garam masala .............. 1/2 tsp
Turmeric powder ......... 1/4 tsp
Coriander powder ......... 1/2 tsp
Cumin powder .............. 1/2 tsp
Lemon juice ................. 2 tbsps
Salt ................................. to taste
Rice flour ..................... for coating
Oil ............................ 1/2 cup (for frying)

Method:

Clean the bombil and remove the center bone. Flatten it by slitting in the middle. Marinate with salt, turmeric and lemon juice. Set aside.





Clean and de-vein the prawns.







In a chopper, grind the prawns, onion, garlic and green chillies coarsely.






Take a pan and heat 1 tbsp of oil. Tip in the prawn mixture. Saute until the prawns change the colour.







Season with salt and the spice powders mentioned in the list. Add coriander leaves.



Wipe the marinated bombil with a kitchen tissue to remove the moisture. Spoon some filling on the fish and press it firmly.






Fold the fish into shape and dust some rice flour on it.







Now to ensure to keep the filling intact, tie the fish with thread.







Heat oil and fry the fish carefully turning it a couple of times until done. Using a sharp scissor cut the thread and remove carefully.






Serve as a snack or as a side dish with dal chawal.


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