Mutton curry is the food that every non-vegetarian loves to eat. It is full of protein and provides enough nutrition. Not only this, but it also tastes heavenly. You know, in Rajasthan, a different kind of mutton curry is prepared. It is called Laal Maas; it is a royal dish and was prepared in the palace kitchen.

Laal maas is spicy, and it is prepared with mutton, local spices, curd, and a special red chili called mathania mirch. Mathania mirch is found in the lands of Rajasthan, and it adds color to the dish making it look red color. It is the key ingredient of this dish. Earlier, laal maas was only prepared with mathania mirch. Later the royal gourmet started adding curd to it. Laal maas is a part of Rajasthani cuisine, and it is famous all over India.

Do you also want to make this mouthwatering dish at home? Then, to make the tempting mutton curry at home, follow this laal maas recipe.

Per bowl of laal maas consists of 533 kcal

• Carbohydrates 16g
• Protein 34g
• Fat 37g

Ingredients

For Marination

• 1 kg mutton, curry cuts
• 2 tbsp ginger garlic paste

For Gravy

• 1/4 cup ghee
• 2-3 cloves
• 10 black peppercorns
• 2 small cardamom
• 1.5 tbsp coriander powder
• 250 gms onion, sliced
• 1 big cardamom
• 20 mathania chilli paste
• Marinated mutton
• 200 gms curd, beaten
• salt to taste
• 1/2 tsp red chilli powder
• 2 tbsp mustard oil

Method

1. Take a bowl to marinate the mutton. Take the mutton pieces to add ginger garlic paste, mix and marinate well. Keep it aside for an hour.
2. Now, take a saucepan and add ghee, and heat it. Then add black peppercorns, clove, green cardamom, and black cardamom and let them splutter and saute well.
3. After that, add sliced onion, cook until translucent, then add the marinated mutton and saute for 4-5 minutes.
4. Now add salt to taste, mathania chilli paste, mix and saute well for minutes. Cover and cook for 3minutes.
5. Meanwhile, in the bowl, add some red chilli powder, coriander powder, mustard oil, and curd. Mix well.
6. After 30 minutes, add this mixture into the pan, mix everything well. Cook until the mutton tenders.
7. Laal maas is ready to serve.

The delicious Rajasthani Laal maas is ready to serve. Pair it with roti and savor this spicy laal mass.

In India, the food is cooked and served with love. Indian food is known for its exotic taste, rich texture, and aroma. It is very well cooked, perfectly balanced and beautifully presented. The local spices like cardamom, black pepper, nutmeg, mace and many more are the key ingredients in Indian food. In, Indian cuisine you will find varieties of dishes. Malai kofta is one among them; it is very popular in India and is widely consumed in the country.

Malai kofta is a kofta curry that is prepared in two parts kofta and curry. The kofta is a deep-fried ball prepared with mashed, potato and cottage cheese, nuts and spices dough. The curry is prepared with spices, onion, tomato, cashew nuts, and cream. It is creamy in texture and tastes heavenly. It is a perfect main course dish for dinner and parties. You will find this dish on the menu of every Indian restaurant. The koftas are soft and easily melts in the mouth and the taste of creamy curry remains for a longer time.

So, do you want to cook the restaurant-style malai kofta at home? Then, follow this malai kofta recipe.

Per serving contains 362 kcal

• Carbohydrates: 115g
• Protein: 31g
• Fat: 220g

Ingredients

For Kofta

• 1 cup paneer
• 1 cup potato, boiled & peeled
• 1/2 tbsp ginger, chopped
• 1 tbsp coriander leaves, chopped
• salt to taste
• 2 tbsp cashew nuts, chopped
• 1 no. green chilli, chopped
• 1 1/2 tbsp cornflour
• oil for frying

For Curry

• 1 tbsp oil
• 1 cinnamon stick
• 3 nos cloves
• 1 no. black cardamom
• 1 no. bay leaf
• 3 no. cardamom
• 1 tsp caraway seeds
• 1 cup onion, chopped
• 1/2 tsp fenugreek powder
• 1 no. green chilli, chopped
• 1 tbsp garlic, chopped
• 1/4 cup cream
• 1 tbsp ginger, chopped
• 1/3 tsp turmeric powder
• 1 tbsp Kashmiri red chilli powder
• 1 tbsp coriander powder
• 1/2 tbsp roasted cumin powder
• 2 cups tomato, chopped
• salt to taste
• 2 1/2 cups of water
• a handful of cashew nuts
• 1 tbsp sugar

Method

For Kofta

1. Firstly, in a large mixing bowl, add boiled potato and paneer. Mash together and mix well.
2. Now, add chopped coriander leaves, ginger, green chilli, cornflour, salt and cashew nuts.
3. Mix well and knead a dough.
4. Take a small portion of dough and round it into a ball.
5. Make balls with the remaining dough and transfer them to a plate.
6. After that, in a wok, add oil and deep fry the prepared balls on high flame.
7. The koftas are ready. Keep them aside till in use.

For Curry

1. In a pan, add oil and butter. Let it heat.
2. Now, add black cardamom, caraway seeds, and cardamom. Stir until aromatic.
3. Then, add chopped onions and saute for 5 minutes.
4. Furthermore, add green chilli, garlic, and ginger. Saute and cook for 3 minutes.
5. After that, add red chilli powder, add turmeric powder, and cumin powder. Toss well.
6. Then, add tomatoes, salt, and cashew nuts. Mix and cook for 5-7 minutes.
7. After 5-7 minutes, add water and cover. Cook until tomatoes are mushy.
8. Once cooked properly, turn off the flame and let it cool for 2 minutes.
9. Now, add this mixture into a blender jar and blend it into a fine puree.
10. After blending, strain the puree and transfer it into a bowl.
11. Now, heat a pan and add the prepared puree and bring it to a boil.
12. Then, add Kasuri methi powder, sugar, and salt. Mix well and cook.
13. Furthermore, add cream, and stir well.
14. Now, turn off the flame.

For Serving

1. In a bowl place the prepared koftas.
2. Then, pour the prepared curry on top.
3. Drizzle some cream and serve.

The malai kofta curry is ready to serve. Pair it with roti or naan and enjoy your dinner.

There is no recipe better than a chicken korma that has been cooked properly. People who are fans of non-vegetarian food absolutely love chicken korma. Other than its taste, it benefits from richer nutritional values.

Chicken korma can be a really heavy meal and is mostly preferred during lunch hours. People consuming chicken in any form get benefits like a rich protein supply, weight loss, healthy bones, less stress and much more.

Chicken contains nutrients linked with mood; it provides vitamins and minerals involved in brain functions, builds muscles and much more.

Korma originated in the Indian subcontinent during the era of the Mughal’s and later became popular across the world. It is said that the korma curry gets its texture from the curd.

1 cup of chicken korma has 361 calories.

• Fat 33g
• Cholesterol 106mg
• Sodium 515mg
• Potassium 532mgmilligrams
• Total Carbohydrates 15g
• Protein 28g

Try out this chicken korma recipe that can be cooked under 60 minutes.

Ingredients

• 2 Bay Leaves
• 2-3 Green Cardamom Pods
• 5-6 Black Peppercorns
• 2-3 Cloves
• 1-2 Mace
• ¼ cup Ghee
• 1 kg Chicken, Curry Cut
• 1 tbsp Ginger-Garlic Paste
• Salt
• ¼ cup Brown Onion Paste
• Brown Cashew Nut & Chironji Paste – ¼ cup
• ¼ tsp Mace & Green Cardamom Powder
• Rose Water – ¼ tsp
• Kewra Water – ¼ tsp
• For Curd Mixture
• 1 cup Curd
•  ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Red Chilli Powder
• 1 tsp Yellow Chilli Powder
• For Smoking
• 1 Coal
• 3-4 Cloves
• 1 tbsp Ghee

Preparation

1. Take a large saucepot, and add ghee, bay leaves, green cardamom, black peppercorns, cloves, mace and sauté it really well.
2. Now, add chicken, ginger garlic paste, salt according to taste and sauté it.
3. Next, take a mixing bowl, add curd, turmeric powder, coriander powder, red chilli powder, yellow chilli powder and mix it.
4. Then add the mixture into the saucepot and mix properly.
5. Add brown onion paste, brown cashew nut & chironji paste and mix well.
6. In a large bowl remove the chicken pieces and keep it aside.
7. Let the gravy cook, add a pinch of mace, green cardamom powder and saute it.
8. Strain the gravy in the same bowl.
9. Finally, add the whole chicken gravy into the saucepot again and let it cook.
10. For smoking
11. In a small bowl, add coal, clove and ghee.
12. Cover and cook it on low flame till the chicken is cooked and tender.
13. Garnish with coriander leaves

The super delicious chicken korma is ready in under 60 minutes and ready to be served hot with rice and butter naan.

You may have eaten dal baati several times, but have you ever tried litti chokha? Litti chokha is a staple food of Bihar, and it is also very popular in Jharkhand. People often relate litti with batti, but both of them are different from each other.

Litti chokha is prepared in two parts. Where litti is ghee dipped, roasted dough bowl made of wheat flour, sattu, and salt dough, and stuffed with sattu filling. In comparison, chokha is prepared with roasted eggplant, tomatoes mixed with potatoes, spices, and herbs.

If you visit Bihar, you can find this dish selling on the streets and local food shops and restaurants. You can make also cook it at home with this quick and easy litti chokha recipe.

Per serving of litti chokha consists of 290 kcal

• Carbohydrates 50g
• Protein 10.5g
• Fat 6.9g

Ingredients For Litti Chokha

For Dough

• 3 cups wheat flour
• 1 cup sattu
• 3 tbsp ghee
• 2 tsp salt
• 1/2 tsp carom seeds
• 1/4 tsp baking soda
• water as required

For Chokha

• Four potatoes, boiled
• 1 eggplant
• Four tomatoes
• 1 tbsp pickle masala
• Two lemon
• 1/2 cup coriander leaves, finely chopped
• 2 tbsp mustard oil
• 5-6 green chilies
• 2-inch ginger
• salt to taste

Method

For Stuffing

1. Take a bowl and add sattu, salt, grated ginger, pickle masala, coriander leaves, mustard oil, and juice of 1 lemon. Now mix everything properly. If it is dry, then add little water and mix again. Stuffing is ready.

For Dough

1. In a mixing bowl, add wheat flour, ghee, salt, carom seeds, baking powder, sattu, and water (in small portions).
2. Now knead a soft dough. Cover and keep it rest for 20 minutes.
3. After 20 minutes, grease your hands with ghee, take a small portion of dough and make a small ball.
4. Now make it hollow with thumb and finger while rotating it and make a bowl from it.
5. Then put 2 tbsp of stuffing, lift the edges and close the litti.
6. Make the rest of the littis with the same process.
7. Now place a wok over the flame and grease it with ghee. Let it heat.
8. Once it is heated, place littis inside the wok and cover it and let it cook for 3-4 minutes on low flame.
9. After that, open the lid and flip the littis. Cover it and again let it cook for 3-4 minutes.
10. Repeat this process until it turns golden brown.
11. Litti is ready to serve.

For Chokha

1. Grease eggplant and tomatoes with oil. Now place a net over the flame and put greased eggplant and tomatoes on it, and roast them.
2. Flip them at intervals and roast them until the skin turns black.
3.  Once roasted, remove them and place them on a plate. Let it cool a bit.
4. After that, peel the skin and keep it aside for further use.
5. Now in a bowl add, boiled potatoes, tomatoes, eggplant, and mash them well. Then add salt, chopped green chilies, grated ginger, coriander leaves, juice of 1 lemon, and mustard oil. Mix them well.

For Assembling

1. Place the littis on a plate and break it. Pour ghee over them.
2.  Now place a bowl full of chokha on the same plate.

The litti chokha is ready to serve. Relish this desi food and enjoy your holidays.