Lal Maas - spiced goat meat curry

I had this last when we went Jaipur in year 2008
Somas post brought back memories
so when i saw the recipe in a cookbook
i had to try this ,..;-)

Recipe name Lal Maas
Recipe source cookbook
Preparation time 30 mis
Cooking time one hr
Ingredient
Goat meat 500gm
onion chopped three
garlic clove chopped eight
green cardamom four
balck cardamom six
dried red chili 12
cumin  seed one tsp
turmeric powder half tsp
coriander powder half tsp
curd half cup
salt as per taste

Preparation
- soak dried red chili in water 15 mins
deseed and keep aside.
- In a mixing bowl mix dried red chili,cumin seed
turmeric,coriander,curd and salt
keep aside for 10 mins.
Procedure
Heat one tbsp oil in non stick wok
add garlic and fry for 2 mins
followed by chopped onion and cardamom
once onions start changing colour add
goat meat and fry for 10 mins
remove the pan from heat add curd mixture
mix and return to the flame
keep stirring till oil is seen along the sides
add oen and a half cup and cover and cook
or pressure cook for two to three whistles till meat is cooked.
serve warm with Naan or Rice.

This platter os joining
- Iftar Night hosted by Jabeens Corner
- Joy from Fasting to Feasting Season 4 hosted by Kitchen Flavours
Thats all friends,wish you all happy weekend ,.;-)

Janmashtami Celebration with Poori and Spiced Stir fried Potato

Wish all the readers of Asan Khana Happy Shri Krishna Janmashtami
Sharing with you all Janmashtami Jhanki pic decorated at my mothers place

I did this simple rangoli for the festival

and prepared meal of Poori and Aloo Sabzi

Recipe name - Spiced potatoes/Masaledar aloo/Heeng Jeera wale aloo

Recipe source cook book

Preparation time 30 mins

Cooking time 15 mins

Ingredient

Boiled potato six

dried red chili three

ginger chopped one fourth inch

cumin seed one tsp

asafoetida pinch

red chili powder half tsp

turmeric powder one fourth tsp

grounded pomegranate seed powder one tbsp

salt as per taste

oil to cook

Procedure

Heat oil in non stick wok

lower the flame and add asafoetida and cumin seeds

once it starts spluttering add ginger and dried red chili

fry for a minute and add boiled potato followed by

salt,red chili powder ,turmeric powder and pomegranate seeds powder

keep stirring till everything mixes together

fry for 5 to 7 minutes

serve warm with pooris.



Thats all friends,take care,see you all soon

Linking this post to

Weekly wrap up 45 at Colours Dekor.

Saying Goodbye isnt easy ,..:-(

Last nite we went out for dinner , went to the restaurent with craving for South Indian Thali,but it wasnt there so setteled down for Rajasthani Thali,i gonna miss this a lotz,staying somehwere where we have to just cross the road to have a meal like this :-( who wont miss this,..enjoy the pic thali frens,,,cee u all soon,,wishing you all nice sunday,..tk cre,,,and happy blogging,..

Spicy Panchmel Dal with Hot Tomato Rasam

I tried tomato rasam from Premas space, tangy and hot at the same time I guess this is the best thing for winters, Prema has linked varities of rasams in her post do hop in at her space if you guys are rasam lover like me,these days our dinner is soup most of the time,so I keep looking for recipes on blogosphere which I can try,...:-)

Panchmel Dal/Panchratan Dal/Mixed Dal

,.\ Coming back to todays  post, I gonna share recipe of Panchmel dal also known as mixed dal.Mixed dal is readily available in market or it can be prepared at home by mixing 5 kinds of lentils which are moong dal,masoor dal,toovar dal,chana dal and dhuli urad dal. To prepare mixed dal,  pressure cook it the same way normal lentil or toor dalalso known as arhar is  prepared with salt ,turmeric and enough water to cook the dal, once done prepare tempering,heat ghee in non stick pan, add cumin seeds, followed by  chopped onion,green chili and tomatoes once mushy add coriander powder ,red chili powder and garam masala,mix well till oil is seen along the sides,add chopped coriander leaves and temper the dal with this mixture.Bit spicy panchmel dal with baingan bharta and chapati was perfect for us.

From blogosphere

Recipe of Panchratan dal at Ghar ka khana

And at Kailas Kitchen

Panchmel dal is off  for MLLA 19TH helping hosted by Easy Crafts and started by Susan of well seasoned cook.Enjoy the week end frens, its damn cold out here, tk cre cee u all soon,..

Sardiyo ka swad,makai or bajre ki roti ke sath

hello frens ,hope you all are doing great,breaking news is this that my exams are postponed to mid week of January so i am back to blogging,huh what a relief its so difficult to study at this age,and with a kid around dont ask ,weather wise its quiet good hereya its cold but  with winter delights like Makki ki roti and Bajre ki roti i guess i am truly enjoying the weather.

Last weekend my mausi had come for the weekend and for lunch she prepared Mooli wali Makai ki roti, which she learnt from her neighbour,and ya this Makai roti is different as this is prepared with mooli and to mold the shape hands have to be used as the dough sticks on the rolling pin while rolling out roti,so slowly the dough is shaped into roti and placed on hot tava/girddle to be roasted on both side and served hot with dollop of ghee.To prepare the dough mix grated radish in the makki flour which is readily available in the market ,add pinch of carom seeds,salt and red chili powder,with help of water mix the flour to form smooth dough.Patience is needed as it takes time to shape the dough into roti as the dough is sticky because of the addition of radish,i tried several times till i could manageable roti.:-)
Bajra ki roti is prepared very frequently at our place during winters,

recipe can be viewed here, i like mine with dollop of ghee and some gur as you can see in the pic above.
I guess this sums all for todays post and ya thanks a ton for sending Awesome entries for Jingle Event ,event is on till 10th of Jan ,;-)cee u all soon folks,happy blogging nd weekend,...:-)tk cre ,..

Rural delight dal bati or chokha

i am sending this meal of rajasthani dal,bati and chokha for rci rajasthan hosted by spicy andhra

yesterday was craving for dal,bati and chokha,,ya i know most of the people dont know what bati and chokha is...will like to share my memories of our village,,,back in our village whenever we used to go...at least once or twice we used to have dal,bati and chokha..in our courtyard bati was prepared in the open fire,,and roasted with the help of tongs...even the potato and brinjal was roasted in the same fire..open air,nice breeze and awesome food,,can still remember those golden days..with our dadi around it was more fun and with all cousins it was more like a picnic,,we used to prepare sometime near our temple too....which was more fun ,,..with a well nearby to peek into...really cherish all these memories....its been long time since i have been to our village...but i stii remember the taste of the thick red curd,,whoich our dadi used to get for us,..with cream so thick,...mmmmm..words are not enough to describe the taste...



yesterday night for dinner prepared dal,bati and chokha...
the recipe for which is

recipe for dal with rajasthani touch

ingredients for two people

split red gram (arhar dal) 1 cup
bay leaves two
salt to taste
turmeric 1/2tsp
red chili pickle stuffed with black masala 2
amchur 1tsp

for the tempering or tadka

cumin seeds 1tbsp
red chili powder 1/2tsp
asafoetida(pinch)
ghee 1tbsp

PROCEDURE

WASH THE DAL
PRESSURE COOK WITH SALT,TURMERIC POWDER,BAY LEAVES AND WATER
MIX REDCHILI PICKLE IN THE DAL AND ADD AMCHUR



FOR TADKA

IN A SMALL PAN HEAT GHEE,ADD ASAFOETIDA,RECHILI POWDER AND CUMINSEEDS
ADD THIS TO THE DAL.



FOR THE CHOKHA (MASHED POTATO FLAVOURED WITH RED CHILI AND DRY MANGO POWDER)

INGREDIENTS

POTATO BOILED,PEELED AND MASHED TWO
ONION CHOPPED ONE
GREEN CHILI TWO CHOPPED
RED PICKLED CHILIES ONE
SALT TO TASTE
RED CHILI POWDER 1/2TSP
AMCHUR POWDER 1/2TSP
GARAM MASALA 1/2TSP

PROCEDURE

MIX ALL THE INGREDIENTS


SERVE WITH BATTI AND DAL



BATTI (SMALL STUFFED WHEATFLOUR PANCAKES)

INGREDIENTS

FOR DOUGH

WHEATFLOUR ONE CUP
SALT TO TASTE
OIL ONE TSP
CAROM SEEDS 1/2TSP

FOR FILLING

ROASTED CHICKPEAS(CHANA)POWDERED SATTU 1/2 CUP
ONION CHOPPED ONE
SALT TO TATSE
RED CHILI 1/2tsp
amchur1/2tsp
red chili pickle 1tbsp




procedure

mix all the ingredients for filling and keep aside




mix all the ingredient for the dough and keep aside

divide the dough in small balls,flatten each ball ,stuff the filling and close nicely


roast them in tandoor,tava


fry in ghee and serve with dal and chokha