Maas Ki Tari

Maas Ki Tari

A gently flavored dish , this is a recipe from a friends home in Jaipur , don't know of the origins of it , all I do lnow is that once you put it to cook , you can take an hour long nap and wake up to a delicious mutton dish that can be made dryish or with a slight gravy

500 Grams Mutton

1 Teaspoon Fennel Seeds

1/4 Teaspoon Black Pepper Corn.

1 Teaspoon Coriander Seeds.

Loosely tie the above in muslin .

Mix together :

500 Grams Mutton.

60 Ml White Oil.

15 Whole Garlic Cloves ( Not thick ones ).

3-5 Dried Red Chilies.

200 Grams Thick Curd.

1 Tablespoon Grated Coconut.

1 Teaspoon Poppy Seeds.

10 Shallots ( Peel and leave whole ).

1 Tablespoon Minced Ginger.

1 Large Red Tomato Chopped / Pureed.

2" Cinnamon Stick

1 Black Cardamon.

2-3 Green Cardamon.

A Few Cloves.

Salt.

To the above mixture , add the potli of seeds tied in muslin.Put all the ingredients in a heavy bottom pan with a tight lid .OR secure & seal the lid with atta and cook in dum for an hour on low heat.You dish Must be sealed well.

When cooked , remove the seal , discard the potli and adjust flavors , gravy , cooking the dish another few minutes till the meat nearly falls off the bone. Delicious .

http://sikandalous-cuisine.blogspot.in/

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

Dal Bhati ( Rajasthani Cuisine )

Dal Bati

This recipe is thanks to Pushpita Singh , a friend and the author of Rajasthani Kitchen . The book is beautifully written . The recipes are easy to follow and there are some hidden gems and lost recipes to be discovered here .

Panchmela Dal

Black Gram ( Urad Dal ).
Bengal Gram ( Chana Dal ).
Green Gram ( Mong Dal ).
Red Gram ( Arhar Dal ).
Masur Dal.

50 grams of each Dal , soak for 1 hour , wash and cook with haldi ( turmeric powder ) and salt in just enough water till done. Don't allow the dal to mash up.

Tempering :

75 Grams Ghee.
A Pinch of Hing.
1/2 Teaspoon Jeera Seeds.
6 Cloves / Laung.
2 Onions Chopped.
1 Tablespoon Each - Ginger & Garlic Paste.
Red Chili Powder.
1 Teaspoon Chopped Ginger.
Chopped Green Chilies To taste.
3 Tomatoes Chopped.

Heat ghee , add hing jeera and cloves. A few seconds later add onions and cook till light golden brown.Add ginger & garlic paste along with red chili powder.Cook 2-3 minutes.Add chopped ginger , green chilies and tomatoes , cook till oil separates. Add the lentils and cook together for 4-5 minutes to marry flavors.Garnish with dhania leaves and Julienned ginger when ready to serve.

Bati

Traditionally Bati's are baked in ash , welcome to modern times and preheat your oven to 200C

500 Grams Maida / Bajra Flour.
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
1/2 Tablespoon Green Chili Paste.
4 tablespoons Ghee
Salt.
Mix all the above and with very little water knead into a semi hard dough.
Make 14 balls .
Bake dough balls for 20 minutes or so , turning once.
Remove baked bati and dip in ghee and serve hot with Dal & Chorma

The dish is yummy and one of Rajasthan's better known and a much loved specialty .
http://sikandalous-cuisine.blogspot.in/

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/