#rajasthanifood

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Khaate Rahoo

3 weeks ago

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jitendra Soni

4 months ago

Dal Baati Churma is heart ♥️ of Rajasthan. A quintessential Rajasthani dish, this three-in-one treat (baked baati with spicy panchmel dal and sweet crumbly churma) is revered as much for its simplicity as for its delicious taste. While this culinary gem is famed for its wonderful taste, the fascinating story behind its origin is virtually unknown. Can anyone tell me the story behind this...? . ... ...... ... . In frame:- (Baked bati + panchmel dal) *** Here churma is missing*** Cooked by:- @jsoni05 . ..... ........ ..... . Dm 💌 me for recipe/ invitations/Collabs/promotions. . Use #mrfoodiie & #missfoodiie to get featured in our story. . For more updates follow my food journey @mrfoodiie @mrfoodiie @mrfoodiie . ....... ............ ....... . @pizzawali @lazeez16 @thefoodiequila @meghnasfoodmagic @masterchefshiprakhanna @masterchefpankajbhadouria @aadiivaasiii @myfoodproject @foodmapjaipur @chef_pillai @chefkunal @sanjeevkapoor . . #jaipurphotography #jaipurfoodies #jaipurfoodblogger #jaipurwali❤️ #aadiivaasii #foodmapjaipur #foodpandapooja #jaipurizaika #thehungercall #meeshtidoikitchen #jaipuri_foodiee_kudi #the_cherry_diary #thefooodiedelight #bikanerfood #bikanerfoodie #foodtales #indianfood #rajasthanifood #dalbati #gramcreators #truth_died #bl0ggersss

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❤️🍖 Lal Maans 🍖❤️ Ingredients– Mutton 1 kg (with bones) Onions 4 finely chopped Dried Red Chile 10 (deseed ) Coriander powder_3 Tbsp Cumin powder_ 2 Tbsp Garlic garlic paste 2 tbsp Curds 1/2 Cup Ghee 1 cup Salt to taste Cardamom 4 pods Black pepper 1/2 tsp Bay leaf–2 Mace 3-4 strands Black Cardamom 2 pods Cinnamon sticks 1" Fresh Coriander - chopped for garnish Dried Red Chile 2-3 whole for garnish Method– Grind the soaked chillies to a fine paste in a blender. In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste, salt and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour. Heat ghee in a pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant. Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute. Add the marinated mutton to the onions and sauté on high heat for two to three minutes. Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles. Once done, remove from heat and wait till the pressure is released. Put the curry back on heat, add garam masala and give a quick stir before removing from heat. Lastly add sufficient water (like Mutton covered not fully covered with water) and cook in slow flame until get a nice gravy. Finally add chopped coriander leaves, mix well. Serve hot with steamed rice, Pulao, roti or paratha. Notes I have used 10 Kashmiri chillies and 5 dry chillies that are hot. This will provide a good blend of colour and heat. You can tweak this if you want your curry fiery! Please note that yogurt added at the last step will reduce some of the chilli heat. If you can get hold of Mathania chillies use them instead for a more authentic flavour. Use about 15-20 of them. Follow me for more updates on homemade foods on Instagram @_food.addiction @_food.addiction #foodaddiction #uzmaseasyrecipe #mutton #muttonlove #muttonrecipes #lalmaans #nonveglover #nonvegrecipes #spicy #streefood #streetfoodindia #potd #streedfoodlovers #nonveg #foodforsoul #foodfest #20likes #delhifood #kolkatafood #mumbaifood #rajasthanfood #rajasthanifood#mumbaistreetfood #rajasthanspecial #redmutton #creatorshala

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