Pitod Ki Sabzi - Rajasthani style

 

          This is a traditional Rajasthani style yoghurt based recipe. This curry is prepared using only gram flour dumplings called Pitod which is added to the gravy. So there is no use of any veggies in this recipe. The base of the gravy has only yoghurt and few seasonings. So tomatoes, that usually forms the base of any gravy is not used in this recipe. Do check out the step by step pictorial recipe to prepare this regional dish.

        

            Pitod ki sabzi almost resembles kadhi. However, instead of pakoda, sliced pitods are added to the gravy. However, I made a slight change here. I sautéed the sliced pitods in ghee slightly before adding them into the gravy. You may skip this process if you wish. This amazing dish can be served along with rice or chapatti. 

            This is a very easy and a simple recipe with gram flour and yoghurt the 2 main ingredients. Besides, you only require few seasonings to dish out this authentic delicacy. So it is a pure vegetarian dish as there is no use of onion or garlic.

To make Pitod  - 

• 1/2 cup gram flour (besan), sieved
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 & 1/2 cups water 

For the tempering - 

• 2 tbsp. ghee
• 1/4 tsp. asafoetida
• 1/2 tsp. cumin seeds
• 1 tsp. ginger, grated
• 2 green chilies, slit

To make the gravy - 

• 1 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1 & 1/2 cups water
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped

          For the Pitod - In a bowl, sieve the gram flour first so that there are no lumps. Then add all the mentioned ingredients and prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

          Heat a pan and transfer the batter into it and cook on a low to medium flame, by stirring continuously till it turns thick. 

          Transfer to a steel plate and spread it evenly into 1/2" thick layer. Let it cool down before cutting it into desired shapes. 

          Heat 1 tbsp. ghee in a pan and lightly sauté the pitod on both sides and keep aside. 

          Add 2 cups water to the remaining pieces of batter stuck on the sides of the pan. Scrape the sides well and keep the water aside to be used later in the gravy.

          For the gravy - in a bowl, whisk together yoghurt and all the mentioned ingredients (except garam masala powder and coriander leaves). 

          For the tempering - Heat remaining ghee in a pan and first temper with asafoetida and cumin seeds. Sauté for a few seconds. Then add the slit green chilies and chopped ginger. Sauté for a minute. 

          Add the prepared curd mix and simmer on a low flame. Keep stirring until the ghee separates from the sides of the pan.          

           Add the 1 & 1/2 cups scraped water kept aside & bring it to a boil. Now gently drop in the sautéed besan pitods and simmer for 1-2 minutes. 

          When done, switch off the flame and garnish with garam masala powder and chopped coriander leaves. Serve with steamed rice or chapatti.

                    For the Pitod - In a bowl, sieve the gram flour so that there are no lumps. 

                                 Then in a bowl, mix together all the mentioned ingredients.

                            Prepare a thin batter by adding 1 & 1/2 cups water, little at a time. 

                       Heat a pan & transfer the batter & cook on a low flame, by stirring 

                       continuously till it turns thick. 

                      Transfer to a steel plate & spread it evenly into 1/2 " thick. Let it cool

                      down before cutting it into desired shapes & keep aside.

                        Heat 1 tbsp. ghee & lightly sauté the pitod on both sides & keep aside. 

                      Add 2 cups water to the remaining batter in the pan. Scrape the sides 

                      well and keep the water aside to be used later.

                         For the gravy - in a bowl, add yoghurt & all the ingredients (except 

                          garam masala powder and coriander leaves). 

                                  Whisk well and keep aside. 

                       For the tempering - Heat ghee in a pan & temper with asafoetida & 

                       cumin seeds. Sauté for a few seconds.

                        Then add the slit green chilies & chopped ginger. Sauté for a minute. 

                      Add the curd mix & simmer on a low flame. Keep stirring until the ghee 

                      separates from the sides of the pan.

                      Add the 2 cups water kept aside & bring it to a boil. Cover & simmer 

                       for 4-5 minutes.

                                  Gently drop in the sautéed besan pitods.

Simmer for 1- 2minutes.

When done, switch off the flame & garnish with coriander leaves. 

                        

                            Serve with steamed rice, khoba roti or chapatti.

Safed Maans (White Mutton Curry - Rajasthani Style)

          This is one of the signature dishes of Rajasthan, where mutton is cooked in a white based mild and creamy textured gravy. This is a very yummy and a rich mutton curry. The use of yoghurt, khoya, milk, dry fruits, cream, etc. enhances the flavour of this delectable dish. It simply tastes awesome when had with naan, tandoori roti, kulcha, pulao, jeera rice, plain biryani or just hot steamed rice. So check out the step by step pictorial recipe to prepare this traditional delicacy.

• 500 gms. lamb with bones, cubed
• 2-3 tbsp. oil
• 2-3 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms 
• 5-6 cloves
• 1/2 tsp. whole peppercorns 
• 1 mace
• 5-6 whole dry chilies
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 1/2 cup yoghurt
• 1/2 cup milk
• 2-3 tbsp. khoya
• salt to taste
• 1 tbsp. fresh grated coconut
• 1 tsp. poppy seeds
• 5 almonds
• 5 cashew nuts
• 2 green chilies, slit (opt)
• 2 tbsp. cream
• 1 tsp. kewra water

          Make a paste of coconut, almonds, cashew nuts and the poppy seeds. Grind the onion, ginger and garlic and keep aside. 

          Pressure cook the mutton with 1 tsp. salt, whole garam masala (in a potli), bay leaves and 2 cups water for 15-20 minutes on a low flame after the first whistle. Seperate the mutton from the stock and keep aside.

          Heat ghee and oil in a pan and sauté the dry chilies and asafoetida for few seconds. Add the onion paste and sauté for a minute. (Do not let it brown).

          Add the boiled mutton and stir fry for 1-2 minutes. Add the almond paste, khoya and yoghurt. Mix everything well and sauté for some time. 

          Now add the milk, salt to taste, slit green chilies and the reserved stock. Bring it to a boil and simmer till the gravy thickens to a desired consistency. 

          When done, add the cream and kewra water. Give it a stir and switch off the flame. Serve hot with naan, tandoori roti, kulcha, hot steamed rice, jeera rice, pulao or plain biryani. 

                      Pressure cook mutton with 1 tsp. salt, whole garam masala (in a potli),
                      bay leaves & 2 cups water for 15-20 min. on low flame after the first 
                      whistle. Separate mutton from the stock & keep aside.

                      Heat ghee & oil. Sauté dry chilies & asafoetida for few seconds.

                       Add onion paste & sauté for a minute. (Do not let it brown).

                        Add boiled mutton & stir fry for 1-2 minutes. 

                       Add almond paste, khoya & yoghurt. Mix well & sauté. 
                      

                      Add milk, salt, slit green chilies & reserved stock. Bring to a boil 
                       & simmer till gravy thickens to a desired consistency. 

                       When done, add cream & kewra water. Stir & switch off the flame.

   Serve hot with naan, tandoori roti, kulcha, steamed rice, jeera rice, pulao 
                     or plain biryani. 

Laal Maas (Mutton Curry - Rajasthani Style)

       

             Laal Maas is a popular and a traditional Rajasthani style mutton curry, known for its fiery taste, rich flavors and vibrant red gravy. The characteristic color and heat comes from the use of Mathania red chilies, a special variety grown in Rajasthan. 

            However, Kashmiri red chilies can also be used as a substitute for a milder flavor and a beautiful red color. Although the recipe is quite simple, it requires patience and slow cooking over a low flame to allow the mutton to absorb all the wonderful flavors of the spices. 

             Mustard oil is traditionally used for cooking, lending the dish its authentic Rajasthani flavor. Laal Maas is often associated with the royal kitchens and hunting traditions of Rajasthan, where robust, spicy meat preparations was popular among the Rajput nobility. Over time, this rustic preparation evolved into one of the most celebrated delicacies of Rajasthani cuisine.

            The curry is prepared with basic ingredients such as mutton, onion, ginger, garlic and a few aromatic spices. It has a rich, semi-thick gravy that pairs beautifully well with steamed rice, roti, chapati or any traditional Indian breads. So check out the step-by-step pictorial recipe to prepare this flavorful and fiery Rajasthani Laal Maas.

• 500-600 gms. mutton on bones, cubed
• 1/3 cup mustard oil
• 1 tbsp. garlic, chopped
• 2-3 cardamoms
• 5-6 cloves
• 1" cinnamon stick
• 3-4 med. size onions, sliced
• 1 tbsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 cup yogurt, whisked
• 3 cups water
• 1 tsp. ghee
• 1/2 tsp. garam masala powder
• 1 sprig coriander leaf

           Marinate the mutton with salt and 1/4 tsp. turmeric powder overnight.

          Heat the oil in a pan and fry the chopped garlic till it changes color. Keep aside. 

          Temper the same oil with cardamoms, cloves and cinnamon. Sauté for a few seconds. 

           Then add the onions and sauté till light brown. 

           Add the marinated mutton and continue to fry till well browned. 

           Add the ginger-garlic paste and all the dry spices (except garam masala) mixed with 1/4 cup water. Stir fry till oil separates from the sides of the pan. 

           Next add the yoghurt and simmer till the moisture has evaporated. 

           Add 3 cups water, little at a time, at intervals and cook, covered, on a very low flame for 90 minutes or till the mutton is tender. Keep stirring at intervals. 

           When done. add the ghee and the garam masala. Mix well.
       
          Serve, garnished with fried garlic and a sprig of coriander leaf. Best had with tandoori roti, naan or chapatti.

  Marinate the mutton with salt & 1/4 tsp. turmeric powder overnight.

Heat the oil in a pan & fry the chopped garlic till it changes color. Keep aside. 

Temper the same oil with cardamoms, cloves & cinnamon. Sauté for a few seconds. 

                   Then add the onions & sauté till light brown. 

 Add the marinated mutton & continue to fry till well browned. 

Add the ginger-garlic paste & all the dry spices (except garam masala) mixed with 1/4 cup water. Stir fry till oil separates from the sides of the pan. 

   Next add the yoghurt & simmer till the moisture has evaporated. 

Add 3 cups water, little at a time, at intervals & cook, covered, on a very low flame for 80-90 minutes or till the mutton is tender. Keep stirring at intervals. 

                   When done, add the ghee 

                   and the garam masala. Mix well.

            Serve, garnished with fried garlic & a sprig of coriander leaf. 

           Best had with tandoori roti, naan or chapatti.