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Punjab

Laal Maas

Laal maas – a fiery Rajasthani meat curry with freshly roasted spices and a burst of red chillies

Equipment

  • Heavy bottomed pot

Ingredients

  • 2 Small onions finely chopped
  • 2 green chillies finely chopped
  • 18-20 red chillies
  • 2 tsp coriander seeds whole
  • 1 tsp jeera
  • 1 cup mustard oil
  • 10 cloves garlic finely chopped
  • 1 piece small ginger finely chopped
  • 1/2 kg lamb cut into pieces with bones
  • 1 tsp salt
  • 1 cup kachri powder Kachri is a dried vegetable a variety of cucumbers found in Rajasthan and ground into a powder, small. You will find this in an Indian grocery store.
  • 3-4 pods cardamom
  • 1/2 tsp black pepper
  • 1 cinnamon stick
  • A pinch of mace
  • 1 pod black cardamom
  • water
  • Handful coriander leaves chopped

Instructions

  • 1.Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
  • 2.Add to that the coriander seeds and cumin seeds.
  • 3.Once done, grind it into a nice fine powder.
  • 4.Heat some mustard oil in a pan. Add to this the garlic and ginger.
  • 5.Once the garlic turns slightly brown add the lamb pieces.
  • 6.Give it a good mix. This is also a good time to add salt.
  • 7.Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
  • 8.Now add the chopped onions and mix all well.
  • 9.Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
  • 10.Now add the red chilly powder and let it roast for about a minute.
  • 11.Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
  • 12.Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
  • 13.Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
  • 14.Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
  • 15.Add about 1/2 cup water and some coriander leaves.
  • 16.Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
  • 17.Serve hot with a good garnishing of chopped coriander leaves.

Notes

Serve with Rice or Roti

Fodniche Varan

Maharashtrian style tempered dal
Course: Lentils
Cuisine: Maharashtrian
Keyword: Comfort food

Ingredients

For pressure cooking:

  • ½ cup Toor dal or split pigeon peas
  • 1 ½ cups Water
  • ¼ teaspoon Turmeric powder

For varan:

  • Salt to taste
  • 1 teaspoon Jaggery

For tempering:

  • 2 teaspoon Ghee
  • ½ teaspoon Cumin seeds
  • ½ teaspoon red chili powder
  • a pinch Asafoetida

Instructions

Pressure cooking the Dal

  • Wash Toor dal under running cold water till water runs clear.
  • Soak the dal in enough water for at least 30 minutes.
  • After 30 minutes, discard soaking water.
  • Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
  • Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
  • Mash or hand blend the dal till smooth.

Making Varan

  • Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
  • Turn the heat to medium and bring the dal to a simmer.
  • Let it simmer for 4-5 minutes.

Making the tempering

  • Heat the ghee or oil in a small frying pan.
  • Once hot add cumin seeds and let them sizzle.
  • As seeds sizzle, turn off the stove, wait for a few seconds.
  • Then add red chilli powder and asafoetida.
  • Immediately add the tempering to the dal. Stir well.
  • Serve hot with steamed rice.