Thali Menu #148 – Rajasthani Thali
Khamma Ghani! Padharo mhare desh!
Come, let us take you on a wondrous culinary journey to Rajasthan, which literally means ‘Land of Kings’ – a state in North-Western India that brings to mind images of valour, imposing landscapes, folk music and dance, royalties, stunning attire, vivid colours and of course its unique cuisine, one fit for kings! Amongst the most popular states on the destination tourism in India, Rajasthan is full of ancient history, art and culture with that royal enigma.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.
Rajasthani cuisine is also influenced by the Rajputs, who are predominantly non-vegetarians. Their diet consisted of game meat and dishes like Laal Maas (meat in red gravy), Safed Maas (meat in white gravy), Khad Khargosh (rabbit cooked in underground pit) and Jungli Maas (game meat cooked with basic ingredients).
There is a lot more to this glorious cuisine than the well known dishes like Daal-Baati Choorma, Laal Maas and Ghatte Ki Sabji. We present in this weekend’s menu a mix of the known and also some unique dishes from the Royal Kitchens of Rajasthan that have been lost in time. So, come join us this weekend and enjoy the Rajasthani thali at Daana.
Recipe of the week
Rogan Josh is a universally loved and recognised Indian dish. This iconic dish made of tender goat meat has a Persian origin. It is a signature dish of the Kashmiri cuisine and derives its name from the Persian words: Rogan, which means "oil" and Josh means "intense heat".
- 1 kg Goat or Lamb curry pieces
- 1/2 cup Mustard Oil
- 1 tbs Ghee
- 1/2 cup Yogurt
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin
- 6-8 pieces Cloves
- 2 nos Bay leaves
- 2 tbs Kashmiri red chilli powder
- 2 tbs Fennel powder
- 1 tsp Dried ginger powder
- Salt to taste
- 1 tsp Garam masala
- 4 nos Green cardamom
- 2 inch Cinnamon stick
- 3 nos Black cardamom
- 1 tbs Ghee
Wash the meat well, and keep it aside till extra water drains off.
Put the mustard oil in a big, deep pot and heat it on full flame till the oil reaches smoking point. Remove it from the flame for 2-3 minutes.
Mix the meat with yogurt, and put it in the pan on a full flame for frying.
Stir it time to time so that it does not stick to the pot, till the moisture from the yogurt evaporates.
- Now add asafoetida, salt, cumin, cloves and continue frying on low flame till it turns brown.
- Add Kashmiri red chilli powder and stir till deep red colour along with oil appears. Care should be taken so that the chilli powder does not burn. ( you can avoid this by adding little quantity of water from time to time as necessary.)
- Add two glasses of water and add bay leaves, fennel powder, dry ginger powder, cinnamon pieces, crushed black cardamom and stir it again so as to mix the ingredients properly.
- Cover it with a lid and allow it to cook till tender, on low flame.
Put garam masala, crushed green cardamom, and ghee and let it boil for two minutes.
- Garnish it with coriander leaves and serve with steamed rice.