Mote Besan ke Sev ki Sabzi (Rajasthani Food isspecial)

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One more Rajasthani curry / sabzi made in ganwaar style 😬 and kadak jeera parantha.

Perils of an active brain which needs to be sedated with the process of cooking food 🙄

If you also suffer from the combination of two of the worst characteristics possible – brain which can’t stop working and a stomach which can’t stop growling, get into that kitchen RIGHT NOW! *with one bottle wine is highly recommended, all senses shall be happy* #SabMohMayaHai

Seeing that crushed garlic though  the next best set of senses satiated too #DayummGirl

So here it goes, the recipe / process / directions to cook mote besan ke sev ki sabzi (curry) , the easy lazy simple but awesome way B-)

Ingredients:

  • Thickest, strongest, hardest (tch tch tch… you dirty you) besan ke sev – I guess 1.5 cups should be enough for 2 people. But why would you listen to me? I am already 1 glass of wine down 🙄
  • Onion paste – made of 4 medium ones, for my size reference of things refer to the previous recipe here – Laal Maas P.S. you won’t get all size references there *smirk smirk wink wink* …. aur haan pushton se pyaaz aur namak pe hi toh jeete aa rahe hain na hum rajasthani *Cliché slay #LikeABoss*
  • Ginger Garlic paste – 2 tablespoons , ohh every time I say this word ‘tablespoon’ 😎 get that chef hat on yo!
  • Garlic buds – MINIMUM 7 to 8 , don’t show me your face if you use any lesser. Feel important hai boss!
  • Salt – Swadanusar😀 Shall say this Evaahrytime! 😀 Means as per your own taste, like go figure -> Go now -> Be a man! Do the right thing! Ok staaahp
  • Red chilli powder – 2 teaspoon , your tongue should go hmmmmm hmmmm hmmmm  *Click for background music yo while you fill in the next glass of wine 😀*
  • Coriander powder aka dhaniya powder – 3 teaspoons. Still bores me to add this ingredient but karna padta hai, duniya hai, sabko sab kuch nahi milta. Pliss to transfer life consultation fee to my online bank account.
  • Hing / asafoetida – 2 pinches ummm of the powder I mean 🙄 come back mind! come back
  • Amchoor / Dry Mango powder – 1 pinch is enough *khi khi khi* zindagi ko thoda chatapata banaane ke liye #Deep
  • Mustard Oil – 2 tablespoon , coz Ganwaar and proudly so 😎

 

Recipe, When rubber hits the road! When you set your priorities right! When you pour the third glass of wine! *Don’t play with fire and keep the extinguisher handy*

By the way, the recipe is so simple & short that I will try to use the fastest finger first mode #ThatsWhatSheSaid 🙄 Now I know why people don’t talk to me 😛 Kidding! I am looouved

  • Pour mustard oil in a non-stick pan, add onion paste and let it go brown. Because once you go black you never come back 😬 See see what I did there, it’s incurable I think
  • Crush those lovely garlic buds a little *show some love* and add in. Let them get that slightly brunette kind of a color to get the sexy mode on
  • Add in ginger-garlic paste, rest of the spices and let it cook for a couple of minutes. With a heavy heart I will have to say, sorry but this one is just a quicky, don’t appreciate it much but that’s how it has to be done sometimes.
  • Add in 3.5 cups of water and let it simmer for some time, add in those besan ke sev, heat for 3-4minutes. Shut the fire, cover the pan and do bottom’s up of that last glass of wine coz you are ready to rock and roll! *drum roll*

And that’s how we roll! Remember, sometimes it’s the step of taking a decision that seems to be the toughest, going through the decision is not usually. 🙂

 

Now go and share this with other #Awesomesauce people because recipes keval like ya comment karne se nahi failti hain 🙈

Over and Out!

The Giggler

You can get more updates on my instagram account or even on my FB account

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Laal Maas aka Hot Meat Recipe

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Lala Maas (Rajasthani spicy mutton curry)

On one of those bouts of excess energy, I tried my hand at cooking mutton on a weekend and that too Laal Maas – a Rajasthani specialty. o_O Pride was at stake since I belong to Rajasthan *gulp* Bhagwan! Ye sochne se pehle mujhe sula kyo nahi diya!

But turns out that dayummm I can cook and how!

So here it goes, the recipe / process / directions to cooking Laal Maas , the easy lazy simple but awesome way B-)

Ingredients:

  • Mutton medium size chunks – Quantity, I had imagined 750gms will be enough for 4 people but forgot that I have monsters for friends. So just 3 finished it whole
  • Onion paste – made of 4 big ones. My hands are not that big so you pliss to decide the bigness of these onions
  • Ginger Garlic paste – 3 tablespoons  *oooh I said tablespoon I am a chef and all* . I am lazy so bought (read ordered online from big basket ) the packeted one
  • Fresh Garlic buds – 8 to 10 – this stinky piece of ingredient makes any dish #AwesomeSauce
  • Teekha Laal Mirch – 2 tablespoons , laziness strikes again. You can soak 5-6 dry red chillies for some time and then grind it to get the same stuff too or chuck it man, they have ’em coming in packets
  • Cloves , Bay Leaves, Cinnamon, Black Pepper, Black Cardamom, Star Anise, Mace blades (took me 5 whole minutes to search this name online! you will know when you see the image) – 3 to 4 pieces of each . Love these spices to the core!
  • Ghee – 3 teaspoons , this would be more or less equal to 1 tablespoon but teaspoon sounds tinier than tablespoon and hence thinking about heart-attacks or diet control becomes easier
  • Turmeric powder – 2 teaspoons
  • Coriander powder – 3 teaspoons. These are the boring ingredients but like the boring things in life you must do to live a normal life, bear with them.
  • Salt – Swadanusar 😀 Have been waiting to say this for so long 😀 Means as per your own taste, like go figure -> Go now -> Be a man! Do the right thing! Ok staaahp
  • Mustard oil – 1 tablespoon, Kyunki hum ganwaar hain! And proudly so , ye Virgin shirgin Olive oil humein samajh ni aata.
  • Hing / asafoetida (got an asthma attack pronouncing it) – 2 pinches (remember small hands)

 

Recipe, Time to hit the road, take the plunge, make a commitment 😐 Allah khair kare, Yalla Yalla Yalla Kooch!

  • Clean the mutton chunks with slightly warm water, helps get rid of the blood *Psycho music playing in the background* Or you going psycho for Adam Levine in Animals
  • C’mmon baby light that fire and place that base on it , I meant put the pressure cooker on flames. You derrrty derrrty being .. but all this has to happen with loads and loads of patience & passion on low flame… It’s a slow yet highly satisfactory process.
  • Add in the mustard oil and then maa ka pyaar yaad karke ghee after 10-15 seconds, hing and then put all the raw spices – Cloves , Bay Leaves, Cinnamon, Black Pepper, Black Cardamom, Star Anise, Mace blades. Let it heat for 2 minutes
  • Add in the onion paste and cook it till it turns transparent, add in those kinky garlic buds (it is one of the best food to boost your sex life , aphrodisiac 😉 Don’t go overboard with it now!)then cook some more till it becomes slightly blonde, then cook some more till it shows you its golden glory
  • Mix the ginger-garlic paste (Garlic again *wink* *wink*) with turmeric powder, red chilli powder, coriander powder, salt separately with just a little amount of water to keep the mix in a paste form
  • Add this paste to the golden onion paste in the pressure cooker and cook! Cook like your life depends on it! Add in 1 tablespoon of water when you feel that it is about to get cooked. Cooked here means that it doesn’t stick to the pan and the oil gets separated from the cooked paste. But torture it atleast 3-4 times, every time it tells you that I am done, splash 1 tablespoon of water in its face and cook again! *Think psycho*
  • Ok now take a deep breath, calm the hell down and add in the mutton pieces to this beautiful smelling mix (it can get orgasmic at times so make sure there are no people around you while you sniff the aroma). Mix it well so that the mutton pieces get covered with the masala mix. Yup time to take a deep breath again because it looks mmmmmmmmmmmm… Dammit! Stahpp you mind!
  • Place the lid just on top of the pressure cooker and don’t lock it or cover it completely. Give it some space *That’s what she said*
  • Mutton will start releasing some water of its own 😛 khi khi khi
  •  Mix it after every 8 or so minutes so that it doesn’t stick to the base. Ok now I don’t even need to say it, your mind is already there. Can we cook now pliss?
  • After 15mins of this process add in water according to the amount of curry you would want and lock the pressure cooker lid on medium flame. Continue sipping on that wine… Ohh did I forget about that part? Best cooking happens while drinking a bit … on the side.. can add 1 dhakkan of old monk in it too, gets the mutton to soften a bit… just like any other girl
  • Wait for around 4-5 whistles (First few whistles don’t matter much, I know you are trying be the bond but 4-5, seriously ?! you are going to get it buddy! I will turn around beat the shit out of you! ) phew.. coming back to it, let it rest in the steam for around 20mins or so.
  • Open the lid after 20 mins and take a big sniff of the fooking awesome aroma. Try to break/ eat and see if the mutton is cooked or not. If not then you can make do with one more whistle.
  • Voila! You are set to be satisfied!

Enjoy! Share yours, mine, our happiness with everyone and have some wine on the side 🙂

While posting the pic on my instagram account or even on my FB account , I had said – “This is the best meal I could’ve cooked ever! Quitting now *drops the mike*”

But every one takes back their words every now and then, breaks promises with others. I am just doing it with myself! Will be cooking Kolhapuri chicken/ mutton this weekend, may be…

Signing out with my glass of rosé wine

The Giggler