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Ingredient
Top 5 dishes made from Paste: Ginger-Garlic-Green Chilli
1 . Traditional Rajasthani: Mohan Maas- Chicken 🍗😋
Traditional Rajasthani: Mohan Maas- Chicken 🍗😋
Another famous & traditional dish from the very Shahi Rajasthani Cuisine-
After the similarly popular LAAL-MAAS Dish...this is the one that’s the most famous in the land of the Deserts & mostly prepared during the Shahi Feasts: Either with Mutton (Goat Meat or Chicken) but is not known by many or even popularly displayed as that of the Laal Maas from the land 💁🏻♀️
Ingredient
4 tbsps
Cooking Oil
2-4 tbsps
Ghee
1 tsp
Sugar: Caramelised
1/2 Cup
Fresh Milk: Boiled & RT
1/2-1 Cup
Plain Yoghurt: Hung Curd
1/2 Cup
Fresh Cream: Well Whisked
1.5 tbsps
White Pepper Powder
1-2
Bay Leaves
1 piece
Mace Blade
4-5
Cloves
5-6
Green Cardamoms
1-2
Dry Red Chillies
1/2 tsp
Stone Flower/Dagar Phool
1 tbsp
Almond Powder/Paste
1 tbsp
Cashew Powder/Paste
1 tbsp
Posto/Khus-Khus
1 tbsp
Melon Seeds: Pasted
2-3 tbsps (3 G)
Paste: Ginger-Garlic-Green Chilli
1/3-1 Cup
Onion Paste
1-2 tsp
Garam Masala Powder: Homemade
1/2 tsp
Nutmeg Powder
1 tsp
Fennel Seeds Powder
1 tsp
Roasted Cumin Powder
1 tsp
Coriander Powder
Cooking instructions
* Step 1
Wash & Clean the Chicken pieces well enough- I’ve take both the mix of boneless & with bones: In a large mixing bowl: Add in the mixture of the aforesaid all the wet pastes & masalas (Marinade for the chicken)
* Step 2
Marinate the chicken in the same by applying generously coating the same in its entirety- Cover & set aside in the refrigerator for about 5-6 hrs time before cooking
* Step 3
Keep all the chopped items readily available to you- Heat up a frying pan over the medium-high flame, add in the tempering spices to be aromatic & splutter
* Step 4
Then, add in the well marinated chicken pieces to it, along with the rest of the marinade in the bowl by adding some water to it- Sauté until it releases its natural waters in the pan due to the curd & rest other wet pastes
* Step 5
At this point: Add in the Kashmiri Red Chilli Powder (for adding a nice saffron/orange colour to it), looks absolutely & amazingly stunning with its gradually & eventually released flavourful aroma
* Step 6
Once everything is added to it- Give it a really good mix until nicely combined & well incorporated, cover it & allow it to cook for about 20-30 mins time, stirring occasionally in between- Add in the required warm water to it sufficiently for the chicken to cook well
* Step 7
Reduce the flame to the low-medium at this point while cooking with its cover- Keep a strict watch on its doneness, from time to time
* Step 8
If required, depending on the quality of the chicken- Add in some more hot/warm water to it- Give it all a really good stir again to blend well, put the cover back & let it cook for another 5-10 mins time, add in the chopped coriander leaves, garam masala powder & a dollop of ghee
* Step 9
Once done: Off goes flame, let it sit on the hot oven top for the next 15 mins time before serving it piping hot, garnish it accordingly. As per your taste or choice
* Step 10
Garnish: As you like it- with some more fresh cream, a fresh sprig of coriander leaf or similar & relish with piping hot Roti/Rice/Saffron Rice/Pulao or any other Indian pieces of bread, as the matter of the fact.
* Step 11
Enjoy the most delectable & lost Shahi Recipes of the Desserts- Rajasthan 💁🏻♀️🍛
Note: if there is a photo you can click to enlarge it
2 . Dal Makhani: Home Style Cooking
Dal Makhani: Home Style Cooking
This kind- is a rich, thick & creamy lentil gravy that bears the very goodness of the Black Gram & Red Kidney Beans, being cooked together...
Dal Makhani is best served absolutely piping hot with the equally hot steamed rice/jeera rice or roti/parathas/chapatis or naan !!!
Ingredient
3/4 Cup
Black Gram Dal
1/4 Cup
Red Kidney/ Rajma Beans
500 gms
Water (RT)
1 tsp
Salt
1/3-1 Cup
Butter
2-3 tbsps
Fresh Cream
1 tbsp
Cooking Oil (Any-Vegetable)
1 tbsp (3 G)
Paste (Ginger, Garlic & Green Chilli)
1/2-1 tsp
Turmeric Powder
1 tsp
Cumin Powder
1 tsp
Garam Masala Powder
1 tsp
Kasuri Methi
1 inch
” Cinnamon Stick
3-4
Green Cardamoms
4-5
Cloves
2 tbsps
Dollops of Butter
Cooking instructions
* Step 1
Wash & Clean both the cereals nicely & soak them overnight or at least 7-8 hrs time- Next day, pressure cook the same, together with sufficient water added to it
* Step 2
Pressure cook them in the slow flame, for about 5-6 whistles & set aside...Keep rest other ingredients ready & handy- Blend the tomatoes & make the purée out of it- Set aside
* Step 3
Once done: Mash/muddle the dal well with a wooden muddler or a big ladle- set aside... Heat some oil & butter over the medium flame & add into it the tempering spices- allow it to splutter & release their nice aroma
* Step 4
Now, add in the chopped onions & sauté until nicely golden brown- Then, add in the 3G Paste & sauté until their raw smell goes off & are well cooked- Add in some salt as well & also the chopped green chillies
* Step 5
Add in now the tomato purée & sauté really well- Add some water by washing the blender jar in which it’s been puréed- Close the lid of the pan & put the flame on high- Let it cook for 10-12 mins time, stirring occasionally in between, to avoid burning at the bottom of the pan
* Step 6
Sauté until the oil surfaces up & separates, now, it’s time to add in the rest other dry spices- Mix everything well together until nicely combined & well incorporated
* Step 7
Once done: Add in the cooked dal to the same- Give everything a really good mix until nicely combined- Close the lid of the pan & let it cook for the next 10-12 mins time again, reduce the flame to low-medium at this point
* Step 8
Once done: Add in the garam masala & bhuna masala powders...1-2 dollops of butter, some fresh cream...some freshly chopped coriander leaves
* Step 9
Turn off the flame & let it sit on the oven for about another 10-15 mins time before serving it piping hot with either hot steamed rice or jeera rice 🍛...roti/naan/chapatis, etc.
* Step 10
Dish out on the serving platter...ENJOY...😋💁🏻♀️ it to the core with family and friends or known quarters...!!!
Note: if there is a photo you can click to enlarge it
3 . Rohu Fish Moilee: In the Coconut Milk Gravy
Rohu Fish Moilee: In the Coconut Milk Gravy
This is one of the authentic & traditional recipes from the house of the TAGORES !
One of the long lost Recipes from the THAKUR-BARIR KITCHEN- Has the tinted touch of the Southern Cuisines...
Used to be one of the most popular & delectable fish palates of the Late Rabindranath Thakur’s entire Family
#GA4
#Wk14
#CoconutMilk
Ingredient
1/4 Cup (3 G)
Paste: Ginger, Garlic & Green Chilli
1/2 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1/2 tsp
Kashmiri Red Chilli Powder
1-2
Bay Leaves
1 inch
” Cinnamon Stick
3-4
Cloves
3-4
Green Cardamoms
8-10
Fresh Curry Leaves
1 tsp
Cumin Seeds
1 tsp
Mustard Seeds
1 tsp
Whole Black Peppercorns
1 tsp
Ghee
1 tsp
Coriander Powder
1/2 tsp
Cumin Powder
1/2 tsp
Garam Masala Powder (Homemade)
1/2 Cup
Fresh Coconut Milk (Thin)
Cooking instructions
* Step 1
Wash & Clean the fish steaks- Apply some salt & turmeric powder to it, rub on it & coat well with the same & set aside for about 30 mins time before frying them
* Step 2
Heat a frying pan, with sufficient coconut oil- over the medium-high flame- Add in the marinated fish pieces to it, in batches & fry them until dark golden brown & set aside on a kitchen towel
* Step 3
In the same pan- Add in some more oil (if required): Add in all the tempering spices to it & sauté until it releases its fine aroma...Add in the sliced onions now & sauté until translucent
* Step 4
Now, add in the 3G Paste & a few slit green chillies to it & while sautéing the same for about 2-3 mins time until the raw smell of the masala paste goes off
* Step 5
At this point: Add in the chopped tomatoes, slitted green chillies, salt, turmeric & red chilli powder, cumin & coriander powder & keep sautéing until the oil surfaces up & the tomatoes are mushy
* Step 6
Splash some water- if required to well sauté the masalas- Now, add in the thick coconut milk & stir gently but continuously, to avoid curdling
* Step 7
Now, add in the rest of warm thin coconut milk & keep stirring continuously gently until nicely combined- Cover the lid of the pan & let it come to a boil & then opening the lid- Add in the fried fish pieces, mix well
* Step 8
Cover the pan again, lower the heat & allow it to cook for about another 7-8 mins time- stirring occasionally, before turning off the flame & keep it on its standby position for the next 10 mins time
* Step 9
Serve it hot with the piping hot steamed rice or Peas Pulao or Jeera Rice.& ENJOY
Note: if there is a photo you can click to enlarge it
4 . Monstrous Devil’s Foot
Monstrous Devil’s Foot
#halloween
HhhhuuuuHuuuuuHahahaha 👀🥺👻
Ingredient
To Taste
Salt
2 tbsps
Olive Oil
1 1/2 Cup
Bread Crumbs
1 tbsp
Paprika
1/2-1 Cup
Tomato Ketchup
To taste
Salt and red chilli powder
As needed
Tomato sauce
Cooking instructions
* Step 1
In a large mixing bowl: Add in the half-cooked mutton mince & rest all other ingredients except the Tomato Ketchup & the Onions & Almonds (shaped as the monster nails)
* Step 2
Mix with hands- everything well together until it binds together as a tight mixture
* Step 3
Now, divide the portion into 2 halves: (I’ve shown only ONE but with the proportions given herein- similar 2 or a pair of feet can be prepared)
* Step 4
Now, in the baking tray/dish: add in the blended mixture & give it a shape of a human feet (a bit weird/creepy looking, of course)
* Step 5
With a small paired knife: Mark the Devil’s fingers & try to separate them well from each other or as much is possible
* Step 6
Once done: Now, put in the big halved slice of the onion (as is seen in the pics), as the joint bone
* Step 7
Then, slice the rest of the thin onion layers (refer to the pics), shaped as the nails & place it on the top of each fingers, as the monster’s initial finger nails
* Step 8
At this point: Drip down in some tomato ketchup (refer pics), as the initial blood drips
* Step 9
Now, bake it in a preheated oven at 180C, for about 30-35 mins time & allow it to be inside the oven itself once done
* Step 10
Now, take it out & keeping the same in the same baking cum serving dish: put some more tomato ketchup as the fresh dripping blood 🩸
* Step 11
Also, add some more tomato ketchup on the finger nails & now, is the time to give the Devil’s Foot its final Nails (Blanched Almonds) with some blood drips on them too
* Step 12
We’re now, ALL SET to grab the very Monstrous Devil’s Foot Meatloaf and enjoy our very Halloween 👻 Party 🎊 with family & friends
Note: if there is a photo you can click to enlarge it
5 . Nawabi Badami Gosht (Mutton in the Cashews-Almonds Gravy)
Nawabi Badami Gosht (Mutton in the Cashews-Almonds Gravy)
This is a very age old Mughlai Recipes from the Nawabs Kitchen around 16th Centuries...Is not only a very popular one then but immensely & equally popular now as well in all those kitchens- That love to relish and devour the Mughlai Khana quite often...!!!
Ingredient
1 Cup
Hung Curd
1/2 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
2 tbsps
Mustard Oil
1/4 tsp
Nutmeg Powder
1/4 tsp
Mace Powder
2 tbsps (3 G)
Paste (Ginger, Garlic & Green Chilli)
1-2
Star Anise
1 pod
Mace/Javitri
1 tsp
Cumin Powder
1 tsp
Coriander Powder
1/4 Cup
Cashews
1 tbsp
Charmagaz (Melon Seeds)
1/4 Cup
Desiccated Coconut
1 tbsp
Raisins
1 tbsp
Peanuts
2-3
Dry Red Chillies
1/4 Cup
Cooking Oil (Any Vegetable Oil
2 tbsps
Desi Ghee
Cooking instructions
* Step 1
Firstly, clean & marinate the mutton with the aforementioned ingredients & set aside for at least 3 hrs time (overnight’s always best)
* Step 2
In a deep frying pan/wok: Add in the admixture of the ghee & oil, over a medium flame & then add in the Tempering Spices & allow it to release its aromatic fragrances & then, add into it the sliced onions & 3G Paste & sauté until translucent
* Step 3
Keep sautéing until the raw smell goes off & now, add in some salt & sugar & keep stirring, until golden brown
* Step 4
Now, in a blender jar: Blend the soaked dry fruits & other ingredients altogether to a fine & smooth paste & add into the frying pan & sauté along with rest other ingredients by stirring vigorously & continuously
* Step 5
Add a little water by washing the blender jar and add into the pan & sauté well
* Step 6
Please be mindful- Not to increase the flame & keep it in the Low-Medium throughout the entire cooking process (sorta, slow cooking procedure)- As the gravy would very much tend to catch the bottom of the pan, if not extremely careful to keep on stirring it quite vigorously & frequently
* Step 7
Put the lid on & allow it to slow cook for about 10 mins time & when the oil separates from the gravy- Goes in the Mutton & sauté until it comes to the boiling point
* Step 8
Add in the rest of the hot water now & allow it to slow cook for the next 1 hour’s time- Stirring & Checking in between quite often
* Step 9
When done- then, open the lid & check if the mutton’s well cooked & the gravy consistency is perfect or not- The white-creamy gravy in this recipe should be absolutely rich & thick/creamy & no way runny
* Step 10
If required, add a little more hot water & cook it for another 10-15 mins time depending on the texture & quality of your mutton & gravy- both
* Step 11
Once all done perfectly, now add in some more garam masala powder & the slit chillies & a dollop of ghee (optional) & turning off the flame- Let it sit on the oven, in its standby position for about 10-15 mins time before serving it absolutely hot
* Step 12
Serve it piping hot with plain rice fried rice, Roti/Chapatis/Nun/Kulcha/Lachha Paratha & similar & relish & devour your FEAST to the brim
Note: if there is a photo you can click to enlarge it
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