RED FM Rasoi

Here's a Holi Special from Chef Rajeev, homemade Thandai and Chicken/paneer puff pastry.<br /> <br /> Follow us:<br /> Website: https://www.redfm.ca<br /> <br /> Vancouver: <br /> Facebook: https://www.facebook.com/REDFM931/<br /> Twitter: https://twitter.com/red931fm<br /> Instagram: https://www.instagram.com/redfmvancouver/<br /> <br /> Calgary:<br /> Facebook: https://www.facebook.com/REDFM1067/<br /> Twitter: https://twitter.com/1067REDFM<br /> Instagram: https://www.instagram.com/redfm1067calgary/<br /> <br /> Toronto:<br /> Facebook: https://www.facebook.com/REDFM889Toronto/<br /> Twitter: https://twitter.com/REDFM889Toronto<br /> Instagram: https://www.instagram.com/redfm889toronto/<br /> <br /> Youtube:<br /> https://www.youtube.com/redfmcanada

Here's Chef Rajeev childhood special Mumbai toastie sandwich. Try and you will never forget the taste.<br /> <br /> Follow us:<br /> Website: https://www.redfm.ca<br /> <br /> Vancouver: <br /> Facebook: https://www.facebook.com/REDFM931/<br /> Twitter: https://twitter.com/red931fm<br /> Instagram: https://www.instagram.com/redfmvancouver/<br /> <br /> Calgary:<br /> Facebook: https://www.facebook.com/REDFM1067/<br /> Twitter: https://twitter.com/1067REDFM<br /> Instagram: https://www.instagram.com/redfm1067calgary/<br /> <br /> Toronto:<br /> Facebook: https://www.facebook.com/REDFM889Toronto/<br /> Twitter: https://twitter.com/REDFM889Toronto<br /> Instagram: https://www.instagram.com/redfm889toronto/<br /> <br /> Youtube:<br /> https://www.youtube.com/redfmcanada

Here's a special recipe for Rara Ghosht (Ghosh) from Chef Rajeev Arora with Host Gurpreet Grewal. <br /> <br /> Ingredients<br /> · 4 tablespoons Mustard oil<br /> · 750 gms Mutton boneless (1-inch pieces)<br /> · 250 gms Mutton mince<br /> · 3 tablespoons low-fat yogurt<br /> · 2 Medium Onions, sliced<br /> · 2 teaspoon Garlic, paste<br /> · 2 teaspoon Ginger, paste<br /> · 2 teaspoon Turmeric powder (Haldi)<br /> · 1 teaspoon coriander powder<br /> · 2 teaspoons Red Chilli powder<br /> · 2 Green Chillies, finely chopped<br /> · 3 Tomatoes, finely chopped<br /> · 2 tablespoons Ghee<br /> · 1 tablespoon Lemon juice<br /> · Coriander (Dhania) Leaves, Few sprigs, finely chopped<br /> · Salt, to taste<br /> Garam masala<br /> · 3 Cardamom Pods/Seeds<br /> · 5 cloves<br /> · 1 inch Cinnamon Stick<br /> · 2 Mace (Javitri)<br /> · 1 Bay leaf (tej patta)<br /> · 1.5 teaspoon Coriander Seeds<br /> · 1.5 teaspoon Cumin seeds<br /> · ½ teaspoon Nutmeg powder<br /> Mutton Rara Direction<br /> In a medium bowl marinate mutton pieces with yogurt and salt; let it rest in the fridge for 3 to 4hrs.<br /> In a pan dry roast all the garam masala ingredients except the nutmeg and grind them into a powder.<br /> Mix nutmeg powder in this mixture and keep it aside.<br /> Heat mustard oil in a thick bottom pan to a smoking point<br /> 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.<br /> Add red chilli powder, turmeric powder, and coriander powder and mix it properly. Add tomatoes, salt.<br /> 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.<br /> Now add mutton and let it cook for 10 to 15 minutes till it is rich and fully coated with all spices.<br /> 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.<br /> Halfway through, sprinkle 1 big tablespoon freshly grounded garam masala.<br /> Once the mutton is tender, add some chopped coriander, lime juice and serve hot.<br /> Serve Mutton Rara along with hot steamed rice or paratha.<br /> <br /> Follow us:<br /> Website: https://www.redfm.ca<br /> <br /> Vancouver: <br /> Facebook: https://www.facebook.com/REDFM931/<br /> Twitter: https://twitter.com/red931fm<br /> Instagram: https://www.instagram.com/redfmvancouver/<br /> <br /> Calgary:<br /> Facebook: https://www.facebook.com/REDFM1067/<br /> Twitter: https://twitter.com/1067REDFM<br /> Instagram: https://www.instagram.com/redfm1067calgary/<br /> <br /> Toronto:<br /> Facebook: https://www.facebook.com/REDFM889Toronto/<br /> Twitter: https://twitter.com/REDFM889Toronto<br /> Instagram: https://www.instagram.com/redfm889toronto/<br /> <br /> Youtube:<br /> https://www.youtube.com/redfmcanada

Chalta Phirta Soup or black pepper rasam (Hot and sour soup)<br /> · 2 medium-sized tomato, rough chopped<br /> · 1 tablespoon oil<br /> · 1 green chilli, slit<br /> · Few curry leaves<br /> · Few coriander stems<br /> · ½ tsp turmeric/Haldi<br /> · 2 tbsp tamarind extract<br /> · 4 large garlic clove crushed<br /> · 1 inch ginger crushed<br /> · Salt to taste<br /> · ½ cup cooked dal or 2 tablespoon uncooked yellow lentil<br /> · 6 cups water, adjust consistency<br /> · 2 tsp black pepper, crushed<br /> · 1 tsp roasted cumin crushed<br /> · 1 tsp roasted coriander seed crushed<br /> · 1 tablespoon jaggery<br /> · 2 tbsp coriander leaves, finely chopped - for garnish<br /> FOR TEMPERING:<br /> · 2 tablespoon ghee<br /> · 1 tsp mustard seeds/rai<br /> · Pinch of hing/asafoetida<br /> · 1 tsp jeera/cumin seeds<br /> · 2 dried red chilli, broken<br /> · Few curry leaves<br /> Direction:<br /> · Firstly, in a large pot add in tomato, garlic, green chilli, few curry leaves and turmeric.<br /> · Also add lentil, tamarind extract, coriander stems and salt to taste.<br /> · 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)<br /> · Furthermore add 2 cups of water adjusting the desired consistency, add jaggery.<br /> · Add in 1 tsp crushed pepper, cumin, coriander, lentil.<br /> · Stir well and boil further for 5 minutes as spices will infuse their flavours.<br /> · Remove the rasam from heat and strain well in another pan.<br /> · Now prepare the tempering by heating oil.<br /> · Add in 1 tsp mustard seeds, 1 tsp jeera, a pinch of hing, 1 dried red chilli and few curry leaves.<br /> · Allow the tempering to splutter.<br /> · Further pour the tempering over rasam. Garnish with coriander leaves.<br /> · Finally, serve pepper rasam along with hot steamed rice or drink as a soup.<br /> <br /> <br /> Follow us:<br /> Website: https://www.redfm.ca<br /> <br /> Vancouver: <br /> Facebook: https://www.facebook.com/REDFM931/<br /> Twitter: https://twitter.com/red931fm<br /> Instagram: https://www.instagram.com/redfmvancouver/<br /> <br /> Calgary:<br /> Facebook: https://www.facebook.com/REDFM1067/<br /> Twitter: https://twitter.com/1067REDFM<br /> Instagram: https://www.instagram.com/redfm1067calgary/<br /> <br /> Toronto:<br /> Facebook: https://www.facebook.com/REDFM889Toronto/<br /> Twitter: https://twitter.com/REDFM889Toronto<br /> Instagram: https://www.instagram.com/redfm889toronto/<br /> <br /> Youtube:<br /> https://www.youtube.com/redfmcanada