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Must Hear
RED FM Rasoi
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O Balle Balle Nachos!
Here's a special recipe from Chef Rajeev that will make your heart go 'balle balle'. Try these special nachos this weekend with your family.
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Rasoi Holi Special: Thandai & Puff Pastry
Here's a Holi Special from Chef Rajeev, homemade Thandai and Chicken/paneer puff pastry.
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Tastiest Mumbai Toastie Sandwich Step by Step Recipe by Chef Rajeev
Here's Chef Rajeev childhood special Mumbai toastie sandwich. Try and you will never forget the taste.
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The tastiest Rara Ghosht you'll ever try (Hindi Special)
Here's a special recipe for Rara Ghosht (Ghosh) from Chef Rajeev Arora with Host Gurpreet Grewal.
Ingredients
· 4 tablespoons Mustard oil
· 750 gms Mutton boneless (1-inch pieces)
· 250 gms Mutton mince
· 3 tablespoons low-fat yogurt
· 2 Medium Onions, sliced
· 2 teaspoon Garlic, paste
· 2 teaspoon Ginger, paste
· 2 teaspoon Turmeric powder (Haldi)
· 1 teaspoon coriander powder
· 2 teaspoons Red Chilli powder
· 2 Green Chillies, finely chopped
· 3 Tomatoes, finely chopped
· 2 tablespoons Ghee
· 1 tablespoon Lemon juice
· Coriander (Dhania) Leaves, Few sprigs, finely chopped
· Salt, to taste
Garam masala
· 3 Cardamom Pods/Seeds
· 5 cloves
· 1 inch Cinnamon Stick
· 2 Mace (Javitri)
· 1 Bay leaf (tej patta)
· 1.5 teaspoon Coriander Seeds
· 1.5 teaspoon Cumin seeds
· ½ teaspoon Nutmeg powder
Mutton Rara Direction
In a medium bowl marinate mutton pieces with yogurt and salt; let it rest in the fridge for 3 to 4hrs.
In a pan dry roast all the garam masala ingredients except the nutmeg and grind them into a powder.
Mix nutmeg powder in this mixture and keep it aside.
Heat mustard oil in a thick bottom pan to a smoking point
Add chopped onion saute for 12 to 15 minutes to an almost golden brown, add green chillies, garlic and ginger and saute for 3 to 4 minutes until the raw smell is gone.
Add red chilli powder, turmeric powder, and coriander powder and mix it properly. Add tomatoes, salt.
Let it cook for 10 to 15 minutes on medium flame till tomatoes are soft and the oil has risen to the top. Sprinkle little water.
Now add mutton and let it cook for 10 to 15 minutes till it is rich and fully coated with all spices.
Add mince mutton, Add ghee for the flavours. Mix well; Cover the pan with a lid and let the mutton cook in its juices for about 30 to 45 minutes.
Halfway through, sprinkle 1 big tablespoon freshly grounded garam masala.
Once the mutton is tender, add some chopped coriander, lime juice and serve hot.
Serve Mutton Rara along with hot steamed rice or paratha.
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Chalta Phirta Soup or black pepper rasam (Hot and sour soup)
Chalta Phirta Soup or black pepper rasam (Hot and sour soup)
· 2 medium-sized tomato, rough chopped
· 1 tablespoon oil
· 1 green chilli, slit
· Few curry leaves
· Few coriander stems
· ½ tsp turmeric/Haldi
· 2 tbsp tamarind extract
· 4 large garlic clove crushed
· 1 inch ginger crushed
· Salt to taste
· ½ cup cooked dal or 2 tablespoon uncooked yellow lentil
· 6 cups water, adjust consistency
· 2 tsp black pepper, crushed
· 1 tsp roasted cumin crushed
· 1 tsp roasted coriander seed crushed
· 1 tablespoon jaggery
· 2 tbsp coriander leaves, finely chopped - for garnish
FOR TEMPERING:
· 2 tablespoon ghee
· 1 tsp mustard seeds/rai
· Pinch of hing/asafoetida
· 1 tsp jeera/cumin seeds
· 2 dried red chilli, broken
· Few curry leaves
Direction:
· Firstly, in a large pot add in tomato, garlic, green chilli, few curry leaves and turmeric.
· Also add lentil, tamarind extract, coriander stems and salt to taste.
· Add 4 cup water cover and boil for 10 minutes or till tomatoes and gets cooked completely. If adding uncooked lentil, check if they are cooked will too)
· Furthermore add 2 cups of water adjusting the desired consistency, add jaggery.
· Add in 1 tsp crushed pepper, cumin, coriander, lentil.
· Stir well and boil further for 5 minutes as spices will infuse their flavours.
· Remove the rasam from heat and strain well in another pan.
· Now prepare the tempering by heating oil.
· Add in 1 tsp mustard seeds, 1 tsp jeera, a pinch of hing, 1 dried red chilli and few curry leaves.
· Allow the tempering to splutter.
· Further pour the tempering over rasam. Garnish with coriander leaves.
· Finally, serve pepper rasam along with hot steamed rice or drink as a soup.
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