Banjara Mutton
Ingredients
• Mutton cut into 2 inch pieces on the bone
• Oil 3tbsp
• Bay leaves 2-3
• Cloves 3-4
• Black peppercorns 4-5
• Dried red chilies 5-6
• Onions chopped 2 medium
• Ginger-garlic paste 2tbsp
• Red chilli powder 2tbsp
• Coriander powder 2tbsp
• Turmeric powder ½tsp
• Yoghurt 2tbsp
• Salt to taste
•Coriander seeds roasted and crushed 1 tbsp
Method
To begin making the Rajasthani Mutton Banjara recipe, heat oil in a non-stick wok and add bay leaf, pepper, cloves, cinnamon and dry red chilies and saute for a minute. Add onion paste and fry till raw smell goes off. Now add ginger garlic paste and fry it till its golden in colour and leaves a nice aroma. Add mutton along with curd and mix well. Cook on high till curd water evaporates.
Now add coriander powder, red chili powder, turmeric and mix well. Fry on low heat till the oil starts leaving from sides. Add warm water as per requirement and adjust salt to taste.
Mix well and pressure cook the mutton till soft. Carefully remove the lid and add crushed coriander seeds all over and give a gentle mix.
Serve Rajasthani Mutton Banjara along with roomali roti, phulkas or steamed rice for a Bhai Phota dinner.
Lasuni Palak
Ingredients
• Palak (fresh spinach) 1 bunch
• Water (to boil palak) 5 cups
• Oil 1 tbsp
• Cumin-¼tsp
• Garlic (minced) 2tbsp
• Salt to taste
• Turmeric powder: ½ tsp
• Red chili powder: ½ tsp
• Coriander powder: ½tsp
• Water (to cook gravy): ¼cup
• Small tomato (finely chopped): ¼cup
• Chickpea flour (besan): 1 tsp
• Cumin: 1 pinch
• Garlic (finely chopped): ½tsp
Method
Firstly, in a large vessel get 3 cups of water to a rolling boil. Add 1 bunch palak into boiling water. Allow boiling for 2 minutes or until palak blanches well. Drain off the palak and drop into ice-cold water. This helps to retain the green colour of palak.
Transfer the blanched palak into the blender. Add 1 inch ginger, 1 clove garlic and 3 chilis. Blend to a smooth puree without adding any water. Keep aside.
In a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 2 pods of cardamom, 1 inch cinnamon, 1 tsp cumin and 1 tsp kasuri methi until it turns aromatic. Further, saute 1 onion until the colour changes slightly. Additionally, add 1 tbsp besan and saute until the besan turns aromatic.
Now add ¼tsp cumin powder, ½tsp coriander powder, ½tsp garam masala and ¾tsp salt. Saute until spices turn aromatic.
Furthermore, add palak puree and saute slightly. Also, add ½ cup water and mix well adjusting consistency as required.
Simmer for three minutes or until flavours are absorbed well. Now add 1 tbsp lemon juice and mix well.
To prepare tempering, heat 2 tbsp ghee and saute 4 cloves of garlic until it turns golden brown.
Also, add 1 dried red chilli and ½tsp kasuri methi. Saute slightly.
Finally, pour tempering over Lasooni Palak and enjoy with roti.
Firni
Ingredients
• Fruits - apple, pomegranate, guava, pineapple 250g
• Basmati rice (crushed to paste, soaked) 100g
• Milk 50mm
• Condensed milk 400g
• Cardamom (black, powdered): 1 dash
• Saffron (soaked): 5 strands
Method
Firstly, soak 2tbsp of basmati rice for 30 minutes. Discard the water and blend rice to coarse paste. Keep aside.
Now in a large kadai, boil 1 litre milk. Stir occasionally, and simmer for 10 minutes. Keep the flame on low or till milk thickens.
Now add in prepared coarse rice paste. Stir continuously for 5 minutes or else lumps might form. Simmer for another 5 minutes stirring in between. Boil the milk till the rice gets cooked completely.
Further add ¼cup of sugar and 2 tbsp saffron milk.
Mix well till the milk thickens and turn creamy. Add in cardamom powder and mix well.
Finally, serve chilled firni garnished with few chopped nuts.