NON-VEG FOOD IN RAJASTHAN

GROUP – B GROUP MEMBER1.PRADEEP BOMBLE2.VISHNU DESHMUKH3.SAGAR KUMBHAR4.DEEPA NAIDU5.SWATI SAHANE

LIST OF NON-VEG FOOD

RAJASTHANI KEEMASAFED MAAS MUSTARD JHINGAKESSAR MURGABHUNA KAKDA

RAJASTHANI KEEMA

RAJASTHANI KEEMA

Ingredients ½ Kg Minced Meat

½ Kg Peas (shelled) 2 Onions 5 cloves of Garlic 2 cm piece Ginger 2 Red Chillies 2 tsp Poppy Seeds ½ tsp Turmeric Powder 1 tsp Garam Masala 3 Green Cardamoms Freshly Chopped Coriander 4 tbsp Curd 3-4 tbsp OilSalt to taste

RAJASTHANI KEEMA

DirectionsGrind Onion, Ginger, Garlic and Red Chillies with sprinkle of water Soak poppy seeds for sometime in warm water (½ hour) and grind separately with a sprinkle of water. Heat Oil. stir fry onion - ginger Paste, turmeric powder, green cardamoms for 10 mins Add minced meat, poppy seeds, salt to taste & saute Stir in curd, simmer until the curd aroma goes away. Mix in shelled peas and cook for 5 mins Add about 350ml (1½ cups) water. Cover and cook until meat is tender and the mixture is almost dry. Sprinkle with garam masala and remove from heat. Serve in a shallow dish garnished with corriander leaves & chappaties.

SAFED MAAS

SAFED MAAS

Ingredents: 200 gm meat

2 tbsp clarified butter2 sticks of cinnamon tsp cumin seeds1 cassia leaf4 cardamom4 tbsp of onion paste2 tsp ginger garlic paste2 tbsp almond and cashew nut paste2 tsp yoghurt2 tbsp milk 1 tsp creamsalt to taste

SAFED MAAS Method: For the onion paste, grind the onions with

salt to a fine paste.Onion paste is ready.For the almond and cashew nut paste, grind the blanched almonds and cashew nut together to a paste almond and cashew nut paste is ready.For the main preparation, semi boil the meat and keep it aside.Heat clarified butter in pan. Add cinnamon, cumin seeds, cassia leaf and cardamom. Cook till the cumin seeds start crackling.Then add onion paste, ginger garlic paste, salt, semi boiled meat, almond and cashew nut paste, curd, milk and cream. Mix it well. Safed maas is readyGarnish with cream and coriander leaves. Serve hot with rice.

MUSTARD JHINGA

MUSTARD JHINGA Ingredients

1/2 kg cleaned and deveined prawn

1 tsp salt

1 tsp turmeric

1 tsp red chilli powder

handful of mustard seeds

oil to cook

cilantro to garnish

tsp Spice

MUSTARD JHINGA Directions

First in the pan heat oil and cook jhinga till golden pink. Set aside.

In a mixer pour 1/2 cup water, few green chillies, mustard seeds and blend, until thick consistency.

Then in the same pan put some oil, add the mix and cook the mix for about 5mins then return the prawns to the mix along with the 1 tsp turmeric and chilli powder.

Cook for about 10-15mins.

Garnish with cliantro and serve hot with rice

KESSAR MURGA

KESSAR MURGA Ingredients

2 lbs. Chicken8 nos. Green Chilies¾ tbsp. Ginger(paste)¾ tbsp. Garlic(paste) Kessar6 nos. Cashews1 tbsp. Peanuts(peeled)½ cup Vegetable Oil4 nos. Cloves1 tsp. Cumin Seeds4 nos. Black Pepper3 nos. Cardamom1 piece Cinnamon2 tbsp. ButterSalt to taste

KESSAR MURGA Directions

Wash and clean chicken and set aside. Grind together green chillies, kessar, cashew, til, khuskhus, peanuts with some water. In a dish heat oil,add zeera and whole garam masala including bay leaves, to it add ginger garlic paste and saute, then add the ground paste and cook the masala for 20 mins adding water when necessary. When masala is well cooked add the chicken and cook till tender adding desired amount of water. Add salt to taste. When chicken is almost done reduce the gravy to a thickish consistency and let simmer on a low flame. Garnish with fresh coriander leaves and Serve piping hot with a blob of butter!!!

BHUNA KAKDA

BHUNA KAKDA Ingredients

1 Chicken, skinned, washed & cut into small pieces 250 g Yogurt 2 tbsp. Garlic-Ginger-Green Chilly paste 6 Onions, sliced thin & deep fried till golden brown 5 Tomatoes, chopped tiny 1 tsp Turmeric 3-4 tsp. Coriander-Cumin powder 3 tsp Kashmiri Chilly powder 2 tsp Coriander seeds 2 tsp Garam Masala powder 5-6 Bay leaves Salt to taste A tiny bunch of fresh coriander leaves, washed & chopped for garnish 2 tbsp Ghee (clarified butter) 3-4 ladles of Cooking Oil

BHUNA KAKDA Directions

In a big marinating bowl, put the washed chicken. Add yogurt, salt, ginger-garlic-green chilly paste. chopped tomatoes. Add turmeric, coriander-cumin powder, garam masala powder. Add the fried. golden brown onions. Stir this entire mix very well. Heat ghee in a very small vessel. When hot, add the coriander seeds & kashmiri red chilly powder. When the seeds start to splutter, pour the contents into the marinade & stir well so that everything blends well into each other. Cover this chicken marinade bowl with a proper lid or cling wrap the bowl & place it in the fridge for about 5-6 hours or overnight. Now, take a cooking vessel, pour the cooking oil into it. When well heated, put in the bay leaves.

BHUNA KAKDA

Add the marinade into the vessel & stir well.

After stirring it a couple of times, cover the vessel with an appropriately sized lid to keep the steam trapped into the vessel as the chicken cooks slowly on simmer.

Keep stirring the chicken ever-so often. You will find the yogurt and tomatoes releasing their water and the chicken will cook in their juices.

Marinated chicken does not take too long to cook. In about 50 minutes of frequent stirring, you will find that the yogurt & tomato juices have thickened & the gravy is thick, almost dry & a wonderful dark red in colour.

To check if the chicken is cooked, take a piece in the stirring spoon & cut it with a fork. If the chicken cuts in easily, it is cooked well & ready to serve.

Garnish with chopped coriander leaves.