Friday, March 4, 2011


hey, ok, posting something which is what I call an artery blocker, should be made only once a year but for all people who love hot food, its a great dish...(Rajat sikka)

RAJASTHANI LAAL MAAS:- Its a traditional dish from Rajasthan and it gets its name and flavor and color from red chillies. Its a very popular dish in places like Jodhpur where if you remember that old movie Mirch Masala where the women use red chillies to blind poor Naseerudin Shah who is the villian stalking the women of the village...anyway, try goes:-

Ingredients:- 500 gms of Mutton
-10 whole dry red chillies
-2 tbsps coriander seeds
1/2 tsp turmeric powder
1 tbsp garlic paste
1 cup yogurt
4 tbsps vegetable/ sunflower/ canola cooking oil
4 medium sized onions sliced very thin
Salt to taste
1 tsp garam masala powder
3-4 tbsps finely chopped green coriander

Soak the red chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste. PLEASE MAKE SURE THAT YOU HAVE DESEEDED THE RED CHILLIES OR ELSE YOU WILL SURELY KILL THE PERSON EATING THE DISH :)
Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour. Acttually, marination is an important part of this dish and if it can be, marinate for longer than an hour
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.
This dish is best had with rotis...and yes, you can use less chillies in order to make it less hot...........


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