These are the 10 links to the recipes found on this Blog. If you missed them some how here they are for your consideration.
DAL
SOYA CHUNKS IN MANCHURIAN SAUCE
I am partial to each one of them.I would be happy to hear your opinion about them.
Posted in Accomodation, Around Jaipur, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, rajasthan, rajasthani, recipe
Tagged Add new tag, Aloe Vera, Asian, cooking, curry, Fish, Fish Curry from Jaipur, food, gwar patha, Health, Home, indian, Jaipuri, ker sangri pickle, khicahri, manchurian, rajasthani, recipe, recipes, red hot, Red Hot Curry, red meat, Shopping, SOYA CHUNKS, Tea, World Cuisines
Serves Four
Time Taken to Prepare – about 3 hours
Ingredients
Onions 4 large minced
Oil 1 cup
Red chilli powder 4 tea spoons heaping ( or to taste)
Coriander Powder 4 tea spoons heaping( or same proportion as the red chillies)
Turmeric Powder 1/2 tea Spoon
Salt -One and a half Tea Spoon (Not heaping) or to taste.
Sour Curd 400 gms ( or lesser in proportion to the red chillies as this much curd is needed to take the bite out of the red chillies)
Garlic Paste 2 Table Spoons
Ginger Paste 1 Table Spoons
Green Chillies 2 Minced ( optional as per taste)
Red Meat 800 gms ( Lamb or Goat)
Method
Heat the oil in a pressure cooker( thick bottom of the cooker prevents the masala from burning easily) and add the minced onions to the oil when the oil starts to smoke and fry the onions on low heat till brown.
Add the red chilli powder, salt, coriander powder & turmeric powder to the oil and the fried onions and add a little water so that the mixture does not burn.
Cook the mixture on low heat till the oil starts bubbling and the masala is cooked.Add some more water and cook some more till the oil starts bubbling again.
While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil.Keep the flame on low heat and keep frying the curry till it takes the color of deep oily red chillies.
Add the Garlic paste and the ginger paste to the curry and cook some more.
Wash the red meat and add to the curry and add enough water to cover the meat and cook on low heat till the meat turn tender.
Add the green chillies to the prepared Laal Maans and serve with chapaties or tandoorie rotis.
Note:-You have to keep stirring the mixture all along otherwise the mixture will burn.
Some more recipes from Rajasthan
A Rajasthani Delicacy Ker Sangri Pickle
A Rajasthani Curry Made With Aloe Vera
A Spicy Fish Curry From Jaipur,Rajasthan,India
Posted in Accomodation, City Life, cookery, Cusine, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, rajasthan, rajasthani
Tagged cookery, Cuisine, curry, Laal Maans, Mutton Curry, rajasthani, recipe, Red Hot Curry
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