NON-VEG FOOD IN RAJASTHAN

GROUP – B
 GROUP MEMBER
1.PRADEEP BOMBLE
2.VISHNU DESHMUKH
3.SAGAR KUMBHAR
4.DEEPA NAIDU
5.SWATI SAHANE
 LIST OF NON-VEG FOOD

 RAJASTHANI KEEMA
 SAFED MAAS
 MUSTARD JHINGA
 KESSAR MURGA
 BHUNA KAKDA
RAJASTHANI KEEMA
 RAJASTHANI KEEMA
 Ingredients
½ Kg Minced Meat
½ Kg Peas (shelled)
2 Onions
5 cloves of Garlic
2 cm piece Ginger
2 Red Chillies
2 tsp Poppy Seeds
½ tsp Turmeric Powder
1 tsp Garam Masala
3 Green Cardamoms
Freshly Chopped Coriander
4 tbsp Curd
3-4 tbsp Oil
Salt to taste
 RAJASTHANI KEEMA
 Directions
Grind Onion, Ginger, Garlic and Red Chillies with
sprinkle of water
Soak poppy seeds for sometime in warm water (½ hour)
and grind separately with a sprinkle of water.
Heat Oil. stir fry onion - ginger Paste, turmeric powder,
green cardamoms for 10 mins
Add minced meat, poppy seeds, salt to taste & saute
Stir in curd, simmer until the curd aroma goes away.
Mix in shelled peas and cook for 5 mins
Add about 350ml (1½ cups) water. Cover and cook until
meat is tender and the mixture is almost dry.
Sprinkle with garam masala and remove from heat. Serve
in a shallow dish garnished with corriander leaves &
chappaties.
SAFED MAAS
 SAFED MAAS
 Ingredents:
200 gm meat
2 tbsp clarified butter
2 sticks of cinnamon tsp cumin seeds
1 cassia leaf
4 cardamom
4 tbsp of onion paste
2 tsp ginger garlic paste
2 tbsp almond and cashew nut paste
2 tsp yoghurt
2 tbsp milk
1 tsp creamsalt to taste
 SAFED MAAS
 Method:
For the onion paste, grind the onions with salt to a fine
paste.Onion paste is ready.For the almond and cashew nut
paste, grind the blanched almonds and cashew nut
together to a paste almond and cashew nut paste is
ready.For the main preparation, semi boil the meat and
keep it aside.Heat clarified butter in pan. Add cinnamon,
cumin seeds, cassia leaf and cardamom. Cook till the
cumin seeds start crackling.Then add onion paste, ginger
garlic paste, salt, semi boiled meat, almond and cashew
nut paste, curd, milk and cream. Mix it well. Safed maas is
readyGarnish with cream and coriander leaves. Serve hot
with rice.
MUSTARD JHINGA
 MUSTARD JHINGA
 Ingredients
1/2 kg cleaned and deveined prawn
1 tsp salt
1 tsp turmeric
1 tsp red chilli powder
handful of mustard seeds
oil to cook
cilantro to garnish
tsp Spice
 MUSTARD JHINGA
 Directions
First in the pan heat oil and cook jhinga till golden pink.
Set aside.
In a mixer pour 1/2 cup water, few green chillies, mustard
seeds and blend, until thick consistency.
Then in the same pan put some oil, add the mix and cook
the mix for about 5mins then return the prawns to the
mix along with the 1 tsp turmeric and chilli powder.
Cook for about 10-15mins.
Garnish with cliantro and serve hot with rice
KESSAR MURGA
 KESSAR MURGA
 Ingredients
2 lbs. Chicken
8 nos. Green Chilies
¾ tbsp. Ginger(paste)
¾ tbsp. Garlic(paste)
Kessar
6 nos. Cashews
1 tbsp. Peanuts(peeled)
½ cup Vegetable Oil
4 nos. Cloves
1 tsp. Cumin Seeds
4 nos. Black Pepper
3 nos. Cardamom
1 piece Cinnamon
2 tbsp. Butter
Salt to taste
 KESSAR MURGA
 Directions
Wash and clean chicken and set aside.
Grind together green chillies, kessar, cashew, til, khuskhus,
peanuts with some water.
In a dish heat oil,add zeera and whole garam masala
including bay leaves, to it add ginger garlic paste and
saute, then add the ground paste and cook the masala for
20 mins adding water when necessary.
When masala is well cooked add the chicken and cook till
tender adding desired amount of water. Add salt to taste.
When chicken is almost done reduce the gravy to a
thickish consistency and let simmer on a low flame.
Garnish with fresh coriander leaves and Serve piping hot
with a blob of butter!!!
BHUNA KAKDA
 BHUNA KAKDA
 Ingredients
1 Chicken, skinned, washed & cut into small pieces
250 g Yogurt
2 tbsp. Garlic-Ginger-Green Chilly paste
6 Onions, sliced thin & deep fried till golden brown
5 Tomatoes, chopped tiny
1 tsp Turmeric
3-4 tsp. Coriander-Cumin powder
3 tsp Kashmiri Chilly powder
2 tsp Coriander seeds
2 tsp Garam Masala powder
5-6 Bay leaves
Salt to taste
A tiny bunch of fresh coriander leaves, washed & chopped
for garnish
2 tbsp Ghee (clarified butter)
3-4 ladles of Cooking Oil
 BHUNA KAKDA
 Directions
In a big marinating bowl, put the washed chicken.
Add yogurt, salt, ginger-garlic-green chilly paste. chopped tomatoes.
Add turmeric, coriander-cumin powder, garam masala powder.
Add the fried. golden brown onions.
Stir this entire mix very well.
Heat ghee in a very small vessel. When hot, add the coriander seeds
& kashmiri red chilly powder.
When the seeds start to splutter, pour the contents into the marinade
& stir well so that everything blends well into each other.
Cover this chicken marinade bowl with a proper lid or cling wrap the
bowl & place it in the fridge for about 5-6 hours or overnight.
Now, take a cooking vessel, pour the cooking oil into it. When well
heated, put in the bay leaves.
 BHUNA KAKDA
Add the marinade into the vessel & stir well.
After stirring it a couple of times, cover the vessel with an
appropriately sized lid to keep the steam trapped into the vessel
as the chicken cooks slowly on simmer.
Keep stirring the chicken ever-so often. You will find the yogurt
and tomatoes releasing their water and the chicken will cook in
their juices.
Marinated chicken does not take too long to cook. In about 50
minutes of frequent stirring, you will find that the yogurt &
tomato juices have thickened & the gravy is thick, almost dry &
a wonderful dark red in colour.
To check if the chicken is cooked, take a piece in the stirring
spoon & cut it with a fork. If the chicken cuts in easily, it is
cooked well & ready to serve.
Garnish with chopped coriander leaves.