Ingredients of Rajasthani Laal Maas

1. 2 Small onions, finely chopped
2. 2 green chillies, finely chopped
3. 18-20 red chillies
4. 2 tsp coriander seeds (whole)
5. 1 tsp jeera
6. 1 cup mustard oil
7. 10 cloves garlic, finely chopped
8. 1 piece small ginger, finely chopped
9. 1/2 kg lamb (cut into pieces with bones)
10. 1 tsp salt
11. 1 cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), small
12. 3-4 pods cardamom
13. 1/2 tsp black pepper
14. 1 cinnamon stick
15. A pinch of mace
16. 1 pod black cardamom
17. water
18. Handful coriander leaves, chopped

Making Rajasthani Laal Maas

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.

Key Ingredients: onions, green chillies, red chillies, coriander seeds (whole), jeera , mustard oil, garlic, ginger, lamb (cut into pieces with bones), salt, kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), cardamom, black pepper, cinnamon stick, mace, black cardamom, water, coriander leaves

INGREDIENTS

⅓ cup falooda sev,

10 gms almonds

10 gms Pistachio

10 gms Cashew nutS

50 Ml Roohafza/Rose syrup

½ tablespoon sabja seeds (falooda seeds)

4 kulfi2 tablespoon rose syrup

200 ml Condensed milk

1 tsp Small Cardamom powder

Requirements for Kulfi

A few chopped pistachios, almonds or cashews nut

Method of making the Falooda

• Soak the sabja seeds in enough water for 30 minutes.
• Once they swell, strain and keep aside. you can also refrigerate the soaked seeds.
• Prepare the falooda sev according to package instructions.
• If cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
• Add 1 tbsp sabja seeds in a bowl or serving plate.
• Add 1 to 1.5 tbsp falooda sev.
• Remove the kulfi from the moulds. slice them into 2 or 4 slices. place each kulfi with its slices on top of the falooda and sabja seeds.
• Pour 1/2 tbsp of rose syrup. sprinkle the dry fruits.
• Serve chilled with pistachio, mint leaves and love.

Please for plating you can take different food colors and can arrange the plating as shown above in the recipe.

Ingredients for making the ker Sangri

• 1/2 cup Ker
• 1 and 1/2 cup Sangri
• 4 tbsp Oil
• 1/4 tsp Hing
• 1 tsp Zeera
• 1 tsp Saunf/Aniseed
• 4-5 Dry Red Chillies
• 3 tsp Coriander Powder
• 2 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam masala Powder
• 2 tsp Amchoor Powder
• 2 tbsp Curd
• 1/4 cup Raisins
• Salt to taste
• 2 tbsp Fresh Coriander Chopped

Method of making the Ker Sangri

1. Wash Ker and Sangri separately a few times to remove all the dirt.
2. Soak in enough water for 8-10 hours.
3. Wash again a few times.
4. Add Ker and Sangri in a pressure pan and add 2 cups of water and 1 tsp salt.
5. Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.
6. Let the pressure release and then open the cooker.
7. Drain the ker sangri.
8. Wash them once more.
9. Keep aside.
10. Heat oil in a karahi / pan.
11. When the oil is hot, add heeng, zeera and saunf.
12. Add dry red chilies and fry for a few seconds.
13. Add cooked ker and sangri.
14. Now add coriander powder, red chili powder, turmeric powder, garam masala powder, amchoor powder and mix well.
15. Add curd, kishmish and salt and mix well.
16. Cover and cook for 6-8 minutes.
17. Garnish with fresh coriander.
18. Serve the way you want with bajre ki roti with Dal Boti or ghee rice.
19. kisi ke bhi saath Choki Lage sa.

Ingredients for the Dal Dhokli

• 1 cup Tuvar Dal
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• Salt to taste
• 1/2 cup Tomato Chopped
• 5 cups Water
• 1 tsp Jaggery Grated
• 3 tbsp Lemon Juice
• Fresh Coriander For Garnishing
• Roasted Peanuts For Garnishing

Making of Dhokli

• 1 cup Whole Wheat Flour
• 2 tbsp Besan
• 1 tsp Salt
• 2 tsp Vegetable Oil
• 1 tsp Ajwain
• 1/2 tsp Turmeric Powder

Tempering of the dal to give the smoky texture/Flavor

• 2 tbsp Ghee
• 1/4 tsp Hing
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 10-12 Curry Leaves
• 3-4 Green Chilli Slit into half

Method of making Dal

1. Wash the dal and add it in a pressure cooker along with turmeric powder, red chilli powder, salt, tomato and 4 cups of water.
2. Pressure cook until dal is softened.
3. Remove the pressure cooker from heat and let the pressure release.
4. Add jaggery, 2 cups of water and lemon juice in the dal and mix well.

Making of Dhokli

1. Add whole wheat flour, gram flour, salt, vegetable oil, ajwain and turmeric powder in a bowl and mix well.
2. Add little water and knead to make a soft chapati like dough.
3. Make small balls from the dough and roll to make a thin chapati.
4. Cut the chapati into small pieces of any desired shape.
5. Add the pieces in the cooked dal.
6. Add some more water if the dal is too thick.
7. Cook for 10-12 minutes on medium heat until the dough is cooked properly.

For Tempering

1. Heat ghee in a pan.
2. Once the ghee is how, add hing, cumin seeds and mustard seeds and let them crackle for a few seconds.
3. Add curry leaves and green chilli and fry for a few seconds.
4. Pour the tempering over the dal and give it a gentle mix.
5. Garnish the dal dhokli with fresh coriander and sprinkle roasted peanut on top.
6. Serve hot.

Please Note

You can do some different stuffing also in dhokli, instead of plain chapati, you can stuffed the dough with methi/fenugreek or different aromatic herbs in the season for a twist.

Ingredients of Hare Mattar ki Tikki

• 500 gms green peas (shelled)
• 2 Tbsp desi ghee
• 1 tbsp ginger, chopped
• Green chillies to taste
• 1 tsp cumin powder
• 1/2 tsp yellow chilli powder
• 1 Tbsp chaat masala
• Salt to taste
• Roasted chana powder (for binding)
• 150 gms potatoes
• 1 Tbsp fresh coriander
• For Tamarind Chutney:
• 2 Tbsp tamarind pulp
• 2 Tbsp jaggery (gur)
• 1/2 tsp garam masala powder
• 1/2 tsp cumin powder
• 5 gms black pepper
• 1 tbsp honey

Making of Hare Mattar Ki Tikki

• For Hare Matar ki Tikki
• Boil green peas and mash coarsely using a potato masher.
• Heat ghee in kadhai, and sauté chopped ginger and green chilies. Add mashed green peas and cook well till it leaves the sides of the pan.
• Add remaining spices and continue cooking.
• Remove from flame and add roasted channa powder for binding. Also add boiled, mashed potatoes and chopped fresh coriander.
• Adjust seasoning.
• Make small patties and cook over griddle using desi ghee till nice golden crust appears.
• For Tamarind Chutney
• Boil tamarind pulp and jaggery together in 1 cup water.crushed black pepper, honey, black salt, red chilly powder,
• Add garam masala powder and cumin powder. Cook well to a smooth consistency.

Serve hot garnished with as the choice of your salad and chutney

Ingredients for making the Fish Tikka

(Serves 4)

520gms monkfish fillets cut into 4cm chunks

1 tsp lemon juice

Salt to taste

4-5 wooden skewers

Melted butter for basting (around 1-2tbsps)

Lemon juice or chaat masala for garnish

Mint chutney to serve

For the marination

3 garlic cloves roughly chopped

½” ginger roughly chopped

1 heaped tbsp thick greek yoghurt

½ tsp mild chilli powder (mild paprika or kashmiri chilli powder)

1 tsp cumin powder

¼ tsp coarsely ground white pepper powder

1 tsp chick pea flour

1 tbsp fresh coriander finely chopped

1 tsp vegetable oil

Salt to taste

Method of making fish Tikka

1. Add the monkish to a mixing bowl along with the lemon juice and salt. Mix well and set aside.

2. In a blender add the garlic and ginger along with a splash of water to make a thick smooth paste.

3. Soak the wooden skewers in warm water until you make the marinade.

4. In a separate bowl add the blended garlic and ginger paste along with the rest of the marinade ingredients. Mix well and add the monkfish cubes to the marinade. Leave to marinate for 15-20minutes.

5. Preheat the grill  to a medium to high setting. Skewer the fish onto the wooden skewers. Pat the extra marinade over the pieces and place under the grill. Grill for 10-12 mins or until just done. Baste with butter half way through cooking.

6. Serve the Tandoori fish tikka with a sprinkle of lemon juice, onions rings, chaat masala & serve with chutney and salad of your choice.

Ingredients for making the Cod with peas and asparagus risotto

• Cod loin
• 4 cod, fillet thick, skin-on
• 2 tbsp of olive oil
• 30g of unsalted butter
• salt to taste
• freshly ground black pepper
• Pea and asparagus risotto
• 150g of asparagus, spears fine
• 1l vegetable stock, fresh
• 2 chopped shallots
• 1 crushed garlic clove
• 25g of unsalted butter, diced
• 250g of carnaroli risotto rice
• 250ml of dry white wine
• 50g of frozen peas & Americans corn kernels
• 30g of finely grated Parmesan cheese
• 1 tbsp of olive oil
• Salt to taste for risotto
• crushed milled black pepper
• To serve
• 100 gms of corn and peas shoots

Method of making the cod fillet

1. Place the vegetable stock in a small pan, bring to the boil then keep warm over a low heat.

2. Prepare the asparagus by snapping of the woody ends (add the woody ends to the pan with vegetable stock). Cut an inch off the tips of the spears and finely slice the remaining middle section into discs, setting both aside.

3. Make the risotto by adding the olive oil to a wide, heavy-based frying pan over a low heat. Sweat the shallot and crushed garlic until soft and translucent, this will take around 8–10 minutes. Season lightly with salt and pepper.

4. Add the diced butter to the pan along with the rice and stir for a couple of minutes until the rice becomes hot and sticky. Turn up the heat and add the white wine, stirring until the wine has evaporated.

5. Remove the woody asparagus ends from the stock with a slotted spoon and discard them. Lower the heat to moderate and start adding the stock to the rice, one ladleful at a time. Stir and allow the rice to absorb the liquid before adding another ladleful. After 10 minutes, add the asparagus tips and sliced middles along with the peas. Continue adding the stock until the rice is cooked with a slight bite, approximately another 5–8 minutes.

6. While the risotto is cooking, prepare the cod, seasoning it with salt and pepper. Heat a large non stick frying pan over a medium heat and add the olive oil. Add the fish to the pan, skin-side down. Turn the heat down and cook for 5 minutes. Add the butter to the pan and turn the fish over, cook for a further 4–6 minutes depending on the thickness of the fish, basting occasionally with butter.

7. Finish the risotto by stirring in the Parmesan and seasoning to taste.

for plating arrange the risotto as per your choice and arrange the cod fillet beside it, its up to you how you want to arrange your dish, enjoy the recipes, above plating will help you to do the selection of your plating.

Ingredients for making the Eggplant Moussaka

• For the Vegetables
• 3 to 4 Aubergines
• Salt
• 1 potatoes
• Olive oil (for greasing baking sheets)
• 8 large egg whites (reserving the yolks for the béchamel)
• 2 cups plain breadcrumbs
• For the Meat Filling
• 1 1/2 pounds ground beef (or lamb)
• 2 large onions (finely diced)
• 2 cloves garlic (minced)
• 1/2 cup dry red wine
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup chopped parsley
• 2 tablespoons tomato paste
• 1 cup crushed tomatoes
• 1 teaspoon sugar
• Salt (to taste)
• Freshly ground pepper (to taste)
• For the Béchamel Sauce
• 1 cup (2 sticks) unsalted butter
• 1 cup all-purpose flour
• 4 cups milk (warmed)
• 8 large egg yolks (lightly beaten)
• Pinch of ground nutmeg
• For the Assembly
• Breadcrumbs (for the bottom of the pan)
• 1 cup cheese (grated, or freshly grated Parmesan cheese)

Method of making the Eggplant Moussaka

1. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to “sweat out” its bitterness.
2. Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn’t burn). Remove from the oven and set aside.
3. Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.
4. Preheat the oven to 350 degrees F.
5. In the meantime, boil the sliced potatoes in plenty of water until they are completely soft and easily breakable (about 5-7 minutes). Drain the water and set the potatoes aside briefly.
6. To prepare the cheese topping, whisk the Greek yogurt with the eggs and flour. Add the ricotta and feta cheese and whisk again to combine.
7. When ready, lightly oil a tray Layer the eggplant slices on the bottom. Add the meat sauce and spread to cover the eggplant. Layer the potato slices to cover the meat sauce and sprinkle with the bread crumbs. Finally spread the cheese topping to thinly cover the potatoes.
8. Bake in the 350 F degree-heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
9. Remove from the heat and let sit 5-7 minutes before cutting through into squares to serve.

Please Note:

Above presentation is for a plating purpose only, you can arrange your own dish like presented in the photograph.

Ingredients for making the Dosai

For the dosa batter

• 2 cups short-grain rice
• ½ cup urad dal (split husked black lentils)
• 1 teaspoon fenugreek seeds
• ½ teaspoon salt
• Vegetable oil, for frying

For the potato fillings

• 3 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 2 small dried hot red peppers
• 1 medium onion, diced
• ½ teaspoon salt
• ½ teaspoon turmeric
• Pinch of asafetida
• 1 tablespoon grated ginger
• 6 to 8 curry leaves
• 4 garlic cloves, minced
• 2 small green chills, finely chopped
• 1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
• ½ cup roughly chopped cilantro, leaves and tender stems

Preparation of Dosai

1. Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
2. Drain rice and dal fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal fenugreek mixture.
3. Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
4. Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chili. Stir to coat and let sizzle for 1 minute.
5. Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
6. To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosa one at a time.
7. Above presentation is just for eye appealing you enjoy the recipe.

Ingredients for making crispy seafood roll

For the filling

1 large yellow onion (about 1 2/3 cups finely diced)1 small – medium carrot (about 1/2 cup finely diced)8 oz shrimp (peeled and de veined)1 cup crab meat2 tablespoons finely diced shallot5 tablespoons finely sliced scallion6 tablespoons mayonnaise1/2 teaspoon fish sauce black pepper16-18 spring roll wrappers

• olive oil

Spicy mayo dip

1/4 cup mayonnaise1 teaspoon sriracha (or more to taste)3/4 teaspoon lemon juice

• 1/4 teaspoon sesame oil

Other ingredients (for serving)

green lettuce

• fresh mint

Instructions

• Prep all the veggies: dice carrot, onion, shallot and thinly slice scallion.
• Cut shrimp into small pieces.
• Place a pan over medium high heat. When the pan is hot, add oil and add onion. Stir and cook for 2 minutes until fragrant, then add carrot. Continue to stir and cook for another 2 minutes. Transfer to a plate lined with paper towel to cool.
• Add some more oil to the pan if needed and then add shrimp. Stir and cook over medium high heat for about 1 minute until shrimp is about 80-90% cooked. Set aside on a plate lined with paper towel to cool.
• Add oil if needed and then add crab meat. Stir and cook over medium high heat for about 1 minute. Set aside on a plate lined with paper towel to cool.
• When onion, carrot, shrimp and crab have cooled down, add them to a mixing bowl. Add mayonnaise, shallot, scallion, fish sauce and a generous amount of black pepper to the bowl and mix well.
• Place one spring roll wrapper on a clean cutting board or working surface. Put 1 1/2 to 2 tablespoons of filling on it, shape into a log. Fold the top corner of the wrapper near you over the filling, fold left and right corners over the filling, and then roll it up away from you. Place on a tray or plate, seam side down. Repeat with the remaining filling and wrappers.
• Heat at least an inch of oil in a frying pan. When the oil reaches 350F, add the spring rolls and fry over medium-medium high heat until golden brown and crispy (just 3 minutes or so). Only fry 4-6 spring rolls at once. Transfer fried spring rolls to a colander lined with paper towel, place them in an upright position to drain excess oil.
• Whisk together all ingredients for the spicy mayo dip.
• Serve spring rolls with spicy mayo dip, you can add any salad or dip of your own choice.