Today’s Special will be a SKP special (A Maharashtrian community in Mumbai Maharashtra). Married to a Mumbaikar (which means they are originally from Mumbai and not an immigrant), this fish curry is made almost every day and is a life saver. I have seen my in laws gorge and relish this curry as if they were kept hungry for ages. This curry is very simple but different as it has a special masala (curry powder) which is made only by this community in Mumbai and Alibaug. It is called Kalwan which means Curry and is mainly a Pomfret or Prawns curry always served with hot steaming sticky rice.
Pomfret , Prawns or any other available – cut into medium pieces about ½ kgs. Turmeric 11/2 tsp, salt to taste, Special Kalwan masala 2 tabsp, tamrind pulp 1 tabsp, garlic 10 to 12 cloves crushed, handful of coriander leaves finely chopped and 4 tabsp oil. One can use coconut milk 1 cup or just 2 cups of water.
Marinate the fish with turmeric, salt, masala ( curry powder), tamrind pulp. Heat oil in a pan, then add the garlic, to make it spicier and hot one can add a couple of green chilis slit, then add the fish with the marinade and add 2 cups of water or 1 cup of water and 1 cup coconut milk. Bring it to a boil, add the coriander leaves, cover it with the lid and its ready in 5 mins. Serve hot with hot steamy sticky rice.
(Since this masala( curry powder) is not easily available, one can use red chili powder with garam masala and little chat masala as a substitute.
Saphed Maas ( White Lamb curry)
This is the ancients Rajasthani lamb curry. Highly rich in taste and the unusualness about this recipe is that all the ingredients used are white.
Lamb – ½ kg cut into cubes
Ghee 3 tabsps, Curd 3 tabsps , seeds of red chilli ground with water 1 tabsp, 2 tsp ginger paste, 1 tabsp almonds blanched and ground with water, 1 tabsp poppy seeds soaked in warm milk and then grounded, 1 tabsp of fresh coconut paste, 1 ½ tabsp mava (dried whole milk or milk thickened made by heating milk in an open iron pan to condensation) , 120 ml of milk, 2 tspns of rosewater, 1tsp lime juice, ½ tsp of cardamom powder and salt to taste.
Heat the ghee in a heavy bottom pan, add lamb, curd, seed of red chili paste and ginger paste salt and 1 cup of water. Let the lamb cook till tender and the water evaporates. Add the almonds, Poppy seeds, coconut paste, then the mava and milk and stir. Now let it cook covered on low heat till the curry thickens and the ghee floats on top, then add the rose water, lime juice and cardamom powder.
Serve Hot with Naan or Rice.
Butter Chicken is made almost in every part of the world now, with loads of ghee, butter and even artificial red food colour to get the look. But I have created this recipe keeping the health factor in mind for my daughters. It has natural colourant and sweetness of carrot and also it taste really good and one can eat guilt free!!!
Chicken legs and Breast – 1.5 kgs Legs cut into 2 piece and breast into 6 pieces. (I prefer to take chicken with bones as they remain juicy and tender)
4 medium onions ( finely chopped), 3 tomatoes (Boiled and pureed), 1 pinkish red carrot ( not the orange one), 2 tbsp ginger garlic paste, 1 tabsp poppy seeds and cashew nuts each ( soaked in a cup of hot milk) and 2 tabsp clarified butter, 1 tbsp butter ( salted or unsalted – any)
1tsp turmeric, 1 tsp red chili powder, 2 tsp coriander and cumin seeds powder, 1 tbsp chat masala, 1 tsp garam masala, 1 tsp of cardamom powder, handful finely chopped coriander leaves, 1 tbsp dried fenugreek leaves, salt to taste , 2 tab sp of Jagerry and 1 cup milk.
Wash n dry the chicken. Grind onion, tomatoes, carrots and sauté in a heavy bottom pan with heated ghee in it. Sauté till it leaves the oil from the ground paste. Then add the dry masalas and chicken. Sauté it for another 5 mins, cover it…till chicken changes colour. Then add the cashew nuts and poppy seeds paste. Then add the coriander, fenugreek, jagerry and milk. On low heat let it cook for 15 to 20 mins…..Before serving add a dollop full of butter.
Enjoy the Butter Chicken with Naan and jeera rice (Rice tampered with cumin seed)
Traditionally goat meat/lamb is cooked, and is served with maize or millet flatbreads which are soft but crusty and smeared with a generous amount of butter. this is an intensely spicy dish and the warm vibrant red color of the curry comes from nothing but the chili peppers. You must have got it by now that this is not a dish for the “fainthearted”.
Lamb meat : 1 kg, onions 3 medium sized chopped, ginger garlic paste 2 tabsp, paste of roasted dried coconut, poppy seeds and mix garam masala 1 tabsp, turmeric powder 1tsp, red chilli powder 4 tsp, coriander cumin powder 2 tsp, lemon juice 1 tabsp, coriander chopped handfull, salt to taste and oil 4 to 5 tabsp.
Heat oil in a heavy bottom pan, and fry the chopped onions, add the rest of the ingredients and the lamb. On high flame roast the lamb in the masalas for 5 mins, pour 3 to 4 cups of water and lower the heat, cover the lid and cook till the lamb is tender. Garnish with coriander leaves. Serve hot with Bhakri and rice.
Rajputana food is incomplete without the mention of the famed Dal-Baati. It started as a picnic food, now has become a distinctive cuisine of the state. The baatis or flaky round breads are baked over firewood in the villages and now in ovens. They are always served dipped in ghee accompanied with panchmel dal. No Rajutana festive or wedding menu is complete without this popular recipe.
1/4th cup of Spilt Bengal gram, spilt green gram, split black gram, whole green gram each. 3 tsp chili powder, ½ tsp turmeric powder, 1 tsp coriander and cumin seed powder, 4 cloves, 2 inches cinnamon, 2 green chilies slit, ½ tsp asafoetida, ½ tsp cumin seeds, handful of curry leaves, 3 tsp dried mango powder, 4 tbsp ghee (clarified butter) and salt to taste few strands of ginger Julienne.
Wash all the daals, and pressure cook it till soft. Then add the powdered masala to the daal and some water to make it in semi curry form. Let is boil for a few minutes. Then for the tampering, take ghee, heat it, crackle cumin seeds, asafoetida ginger and curry leaves and pour it all over the daal. Serve hot with the Baatis.
For 20 Baatis – 1 kg whole wheat flour, 100 grams corn, 100 grams Black chick pea. Grind them to make slightly coarse flour.
Add salt, 50 ml oil, I pinch of soda bicarbonate. Knead slightly on the firmer side. Keep it for half an hour to rest. Divide into 20 equal portions and roll them. Place them into a pre heated oven for 20 mins on 180 deg. Best way to know they are don’t is just pat them to hear the hollow sound and they become much lighter in weight once baked properly. Dip them in ghee…… and serve hot with the daal.
(For the non- vegetarian lovers instead of daal one can serve with hot n spicy curry of lamb. Recipe to follow soon.)
Badam Halwa is made by the Mums to make sure their kids are healthy. This is a traditional dessert mainly made by the Rajputs. Made from Almond, milk , sugar and clarified butter. Besides the love, it is Very rich in taste. It is made only on special occasions like birthdays, to welcome the new bride or even when the daughters visits the Mums place post marriage. And yes not to forget the post childbirth, where she is pampered with this as an early morning breakfast. I still give my daughters for a healthy start of the day !!!!
Badam ( Almonds) – 100 gms
Sugar – 6 cups
Ghee – 30 gms
Cardamom – 3 to 4 Milk – 4 cups
Saffron – soak them in a lukewarm milk
Soak the Badam for 2 hours in hot milk, I prefer to grind with the skin as I like the texture then.
Grind them well. Heat a heavy bottom pan, add ghee.
Add the ground paste to a heated pan and bring them to a boil with a reduced flame
Keep stirring , then add milk and add sugar, keep stirring them till the halwa becomes thick, add the cardamom powder to it and keep stirring it
Finally add the saffron.
Tip : While stirring the halwa will become thick and it will come along with the spatula you are stirring with without sticking to the bottom, that is the sign for the halwa being done.
Laal Maas is the Rajputana spicy red meat semi dry curry. It is enjoyed mostly in the winters and normally served for dinner. The spices and chilies surely make you sweat…but its enjoyed thoroughly in Rajasthan.
Laal Maas (Spicy lamb semidry curry)
Lamb cut in cube around 1 kg, hung curd 200 grams, 3 tsp cumin and coriander seeds powder,1 ½ tbsp chili powder, 2 tbspn ginger garlic paste, 1tsp cardamom powder, 6 tbsp clarified butter (ghee), bay leaves 2, 15 dried red chilies (soaked in warm water and then pureed), 2 large onions finely sliced, 1 tbsp tomato puree, juice of 1 whole lemon, handful of coriander leaves finely chopped, julienne of ginger, salt to taste and 6 to 8 dry bulb chilies soaked and drained.
- Combine all the above ingredients to the curd, except the chilies, onions coriander and ginger.
- In a heavy botton pan, heat 4 tbsp of ghee, crackle the bayleaves and chilies, then add onions till golden brown.
- Add the lamb, sauté it till it changes colour, add little stalk, cook for 15 to 20 mins let the salt evapourate.
- Now add the yogurt mixture, spices and salt. Stir fry for some time, cover it with a heavy lid and cook till it is tender.
- In a serving dish, pour the cooked meat, now the final tampering……in a small pan take 2 tbsp of ghee, add the bulb chilies and let it crackle. Pour the ghee and chilies over the cooked lamb and top it with coriander leaves and ginger .
- Serve hot with Bajra (millet) flat bread or Roti.