Ancient secret now in your kitchen!

Rajasthan with its varied culture and tradition has always been an intriguing place for travelers. The state is well known for its history, people, palaces, forts and cuisine. The land of princes is a place for fine gastronomy, cooked up by the 'Khansamas' (the royal cooks). It was a place for cooks to show their culinary skills to the royal family. The cuisine is spicy in flavour, rich with ghee, rustic in nature and delicious in taste. The recipes passed from generation to generation, making Rajasthani delicacies one of the most renowned cuisines in the Indian subcontinent.     

It is a myth that Rajasthani food consists solely of vegetarian offerings. Very few people know that Rajputs were non-vegetarian unlike the Marwaris who were vegetarian. The food is made with less water and contains more milk and buttermilk making it rich in taste. Apart from Dal bati, which is a famous Rajasthani dish, there are many dishes depicting an age old era of warriors. Our Chef De Cuisine – Kangan, Ajay Chaudhary, dipped deep into the Rajput kitchen to bring authentic recipes for you to try in your very own kitchen.  

Jodhpuri mirch paneer

Ingredients:

Paneer                         200gm
Tomatoes                    80gm
Onions                         50gm
Green chillies             50gm
Cumin seeds              10gm
Ginger julienne         10gm
Garam Masala          10gm
Ghee                           50gm
Salt                             10gm

For paste
Ginger                         20gm
Garlic                          20gm
Dry red chillies           15gm

Method of preparation:

1. Cut the paneer into cubes and deep fry and keep aside.
2. Chop onions, tomatoes and slit whole green chillies and keep aside.
3. Heat ghee in a pan, crackle cumin seeds and fry onions until slightly brown.
4. Add the ginger julienne, ground paste, tomatoes and whole green chillies and cook it.
5. Cook until the masala leaves the sides of the pan; add salt and garam masala powder.
6. Add paneer and cook for another 5 minutes.
7. Garnish with coriander leaves and serve.

Bhuna kukda

Ingredients

Chicken                                   250gm
Curd                                        80gm
Garlic                                      40gm
Red chilli whole                     40gm
Green Cardamom                 5gm
Cinnamon                               5gm
Clove                                       5gm
Mustard Oil                           50ml
cumin Seeds                          10gm
 Turmeric powder                10gm
Coriander leaves                   50gm

 Salt                                        10gm  

Method of preparation:

1. Clean and wash chicken and keep it aside.
2. Soak red chillies in lukewarm water for 30 mins. Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
3. Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
4. Heat oil in a kadhai, mix cumin seeds, when they crackle mix in the marinated chicken and stir fry on a high flame.
5. When all the moisture has evaporated, mix in beaten yogurt and a little water and continue cooking on high flame heat.
6. Stir fry till all moisture has evaporated and chicken has cooked.
7. Check for seasoning and stir fry till the masala coats the chicken.
8. Serve hot and garnish with fresh coriander leaves. 

Maas ka bootha

Ingredients

Lamb piccatta                                   5no

Lemon juice                                       25ml

Ginger garlic paste                           30gm

Raw papaya paste                            15gm

Hung curd                                         80gm

Brown onion paste                           50gm

Desiccated coconut paste                10gm

Red chilli powder                              15gm

Salt                                                     10gm

Ghee                                                   50gm

Method of preparation:

1. Rub lamb piccatta with lime juice, half of the ginger garlic paste, salt and raw papaya paste and keep it aside for 30mins.
2. Rub hung curd till it becomes into a smooth paste, add the remaining ginger garlic paste, brown onion paste and desiccated coconut paste red chilli powder and salt into it.
3. Marinate lamb piccatta with the above paste and keep it in the refrigerator overnight.
4. Cook marinated lamb piccatta in a pan over sigri.
5. Serve hot with garlic and onion chutney.