Traditional Rajasthani Red Meat Recipe

Hello friends! What’s up? My tenants are Indian. The couple is very lively, social, they relish American food and vice-versa. They had to attend their relative’s wedding in India and invited me too. I did not want to miss this chance, so I packed my bags along with them. The trip was for a week. The marriage ceremony  was in Rajasthan. Luckily I got an opportunity to attend the Desert festival of Jaisalmer as well. Rajasthan is a tourist place. The rich culture and heritage is well portrayed by the royal palaces, serene lakes, golden desert full of camels, ornaments, traditional clothes, food and ofcourse the people out there.

I would definitely love to share the flavors of India with you. The first recipe is red meat called Laal Maans in Hindi. Laal means red and maans means meat. This is an extra spicy mutton curry, that is prepared in curd and hot spices chiefly red chillies. I thoroughly enjoyed the traditional recipes of Rajasthan on the wedding. Best served with rice or Bajra roti/puri (Millet Tortillas), this is an excellent dinner or lunch recipe for all. There’s a lot more to share especially the experience of desert festival, so stay tuned.

Ingredients:-

4 Cloves,

7 oz. Curd,

Salt To Taste,

2 Lbs. Mutton,

2 Bay Leaves,

7 oz. Cooking Oil,

2 oz. Garlic Paste,

2 oz. Ginger Paste,

4 Cardamom Black,

14 oz. Tomato Paste,

1/3 teaspoon Turmeric,

2 teaspoons Coriander,

2 Lbs. chopped Onions,

10 crushed Black Peppers,

2 teaspoons Red Chili Powder.

Preparation Method:-

1. Take a wok and add cooking oil. When hot, add chopped onions and fry them until golden brown.
2. Add the garlic and ginger paste. Cook for 15 minutes. Add mutton and let it cook for another 35 minutes.
3. Now add bay leaves, black pepper, chili powder, black cardamom, turmeric powder and beaten curd. Add salt to taste.
4. Cook until the spices are well cooked and mixed. Add tomato paste. Cook on low for 30 minutes.
5. When ready, remove the meat from the fire. Garnish with coriander leaves just as shown. Serve hot!
   

Happy Eating!

The Desert Festival and Dal Baati Churma

The Desert Festival is one of the major festivals celebrated in Jaisalmer, Rajasthan (India). It falls in the month of January or February. This year the festival was held from 12th February to 14th February. The zest of the festival is to bring out rich culture and heritage of the beautiful state, Rajasthan. The major attractions of the fest are Rajasthani folk dance, snake charmers, puppeteers, acrobats, camel dance, polo, camel race and other local performances. The dance and drama reflects heroism, romance and tragedy of the folk heroes. As any festival is incomplete without food, Rajasthani food is incomplete without the traditional dal baati churma, the perfect Indian food. Panchmel dal is the grams curry. Baatis are small, flaky, round breads that are baked over firewood. Churma is the traditional dessert of Rajasthani. Here is the sumptuous recipe to delight you. 

Ingredients:- 

 

For the Panchmel Dal:-

1/3 cup split Bengal gram,

1/3 cup pigeon peas gram,

1/3 cup split green gram,

1 tbsp split black lentils,

1 tbsp whole green gram,

3 tsp chilli powder,

1/4 tsp turmeric powder,

1 tsp coriander powder,

1/2 tsp hot spice,

3 cloves,

2 bay leaves,

1 tsp cumin seeds,

2 green chillies,

1 pinch of asafoetida,

2 tsp dried mango powder,

2 tsp tamarind pulp,

3 tbsp clarified butter,

salt to taste

For Baatis (10):-

1 cup whole wheat flour,

1/2 cup semolina,

2 tbsp Bengal gram flour,

8 tbsp milk,

4 tbsp melted clarified butter,

salt to taste

Preparation method:-

 

For the panchmel dal:-

1. Clean and wash the dals (grams and lentils) and add 4 cups of water. Pressure cook for 3 whistles or till the dal is cooked.

2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, hot spice with 3 tablespoons of water and mix well. Keep aside.

3. Heat the clarified butter in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida.

4. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 7 minutes.

5. Adjust the consistency of the dal before serving and if required by adding some boiled water.

For the baatis:-

1. Mix all the ingredients and knead into a firm dough. Knead well for 7 minutes. Divide the dough into 10 equal portions and shape each portion into an even sized round.

3. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 20 minutes over a high flame.

4. When the baatis are done, drain and keep aside. Heat a gas tandoor (Indian oven) and put the baatis on the grill of the tandoor. Cook them on a medium flame for 25 minutes.

5. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also. Arrange the baatis on a serving plate, break each baati into two pieces and pour melted clarified butter on the baatis.

For Churma:-

2 cups whole wheat flour,

4 tablespoons semolina,

1 cup clarified butter,

3/4 cup powdered sugar,

1/4 teaspoon green cardamom powder,

10 chopped cashewnuts,

10 chopped almonds,

10 chopped raisins

Milk as required

Preparation method:-

1. Mix flour and semolina in a bowl. Add half cup of melted clarified butter and mix well. Add milk as required and knead into a stiff dough.

2. Divide the dough into twelve lemon sized balls. Heat sufficient clarified butter in a wok and deep-fry the balls on medium heat, till they are well done.

3. Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer. Add powdered sugar, cardamom powder, cashew nuts, almonds and raisins and mix.

4. Serve churma with daal baati.

Enjoy the Desert Festival..