Laal Maas a fiery delicious curry from the Rajasthani cuisine .Laal meaning red the red colour comes from the special mathania chillies used ...This is a very flavourful and spicy mutton curry which goes well with simple jeera rice naan or Roti..

Basically mathania chillies and kachri powder  are used for this dish i have however used kashmiri red chillies  for this and also skipped the kachri powder .

12-15 dry  Kashmiri chillies soaked in warm water
1 garlic pod
1 inch ginger.
 1tbsp coriander seeds
1  tsp cumin seeds

1/2 kg goat mutton
3 Bay leaves
2 black cardamom
4 green cardamom
4-5 cloves
1 stick cinnamon
1 tbsp  ghee
1 tbsp oil
3 onion sliced .
1 cup yogurt
1/2 tsp turmeric powder
2 mace blades

Wash the mutton pieces add salt and turmeric and keep aside for 20 minutes.
Grind Garlic and ginger to paste
Dry roast 1 tbsp coriander seeds 1 tsp jeera 2 mace blades and one black cardamom.grind to powder
Whisk curd and add the powdered masala to this.
Heat pressure cooker add ghee and oil  bay leaves cardamom cinnamon and green cardamom and  saute.
Add the ginger garlic paste and saute till raw smell goes off.
Then add Onion and saute till golden brown.
Then add the chilli paste saute sometime till oil seperates
Then add mutton and saute/bhuno for few minutes
Then add powdered masala
Saute well
The add water and cover cooker and let it cook till tender
Serve hot with phulkas /rice /naan
You can saute or bhuno the chilli paste after adding the onions and Masala I prefer to saute it separately though.
If you find mathania chillies use thatinstead of kashmiri chillies 
Adapted slightly from Prashad by Jiggs  Karla
Chocolate fudge cake..Rich ,moist chocolaty gooey fudgey chocolate cake ..Perfect for any occasion .The cake is super soft and moist and literally melts in the mouth..If your looking out for a rich decadent chocolaty goodness then look no further bake this today

for the cake
3/4 cup plain flour/maida
1/4cup cocoa powder
1 tsp baking powder
1 egg
1/2tsp baking soda
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup oil
1/2 cup boiling water
1/2 cup buttermilk(milk mixed with 1 tsp vinegar or lime juice)

200 gm dark chocolate
200 ml fresh cream

  • Sift the flour cocoa powder baking powder baking soda and salt and keep aside.
  • .Add oil butter milk vanilla extract and continue to whisk add egg and whisk. 
  • Then add in flour and gently fold with spatula till all is combined.
  • Lastly add the hot water and mix well.
  • Pour the batter in prepared baking pan
  • Bake for 35 to 40 min or until toothpick inserted comes out clean
  • Allow it to cool completely before you cut it in two layer
  • Make ganache meanwhile
  • In  a bowl add fresh cream and place it over double boiler
  • Once you see bubbles appearing at the corner of the bowl add in chopped chocolate
  • The chocolate will melt ,mix it well with a spatula.
  • Let the ganache come to room temperature
  • Using a offset spatula spread a thick layer and sandwich the cake with another layer
  • then completely cover with ganache.
  • Decorate as you like.

Dum ka Qeema or Kheema is an sumptuous dish from the Hyderabadi cuisine. It's an amzingly Mouthwatering dish famous in Hyderabad and Pakistan  which can be relished with Naan  paratha or Roti. You will fall in love with the flavours and taste..One of the best dishes I have tried from the Hyderabadi cuisine.
As the name suggests the kheema or mince is cooked on dum thats slow cooking. The processes is as similar as the one done for biryani..The mince or kheema is marinated with spices yogurt and then slow cooked in till it's done and then smoked for the barbeque flavour.If you love seekhs and barbeques you should definitely try this out .
hyderabadi dum ka kheema recipe
The dish is basically dry and it's supposed to be eaten with Naan /Paratha or roti.
1/2 kg mutton or beef Kheema/mince
1/2 cup curds/yogurt
1 tsp lemon juice
2 tbsp besan/chickpeas flour/chana
1 1/2 tsp khus khus
2 tbsp chironji powdered or ground to paste*
1 tbsp ginger garlic paste
1 small bunch coriander leaves
Handful mint leaves
3 to 4 green chillies
1 1/2 tsp Red chilli crushed or powder/as needed
1/2 tsp Garam Masala powder
1/4 tsp turmeric powder
2 tbsp Oil/ghee
2 Bay leaves
3 to 4 green Cardamom
2 inch Cinnamon
1 large/2 med Onions sliced and fried


  • Make a paste of coriander, green chillies ,mint leaves and khus khus or poppy seeds
  • Dry roast the besan/chickpeaflour till it emits nice aroma,let it cool then add to the marination 
  • In  a bowl take mince to this add the ginger garlic paste,lime juice  salt and whisked yogurt and keep aside for an hour
  • Then add the ground paste of coriander and mint leaves.
  • Add the chironji or  charoli powder/paste.
  • Mix in the fried onions/barista and the red chilli flakes, turmeric powder and keep it in the refrigerator for 2 to 3 hours.
  • Heat a kadhai/vessel add oil then add bay leaves ,crushed cardamom and Cinnamon
  • Let it saute for few seconds then add the marinated kheema/mince and saute for 8 to 10 minutes over medium flame till the oil sepearates.
  • Then add about 1/2 to 3/4 cup water ,the mince will leave some water ,you can cover the lid and let it cook without adding water as well.
  • Cover the lid and cook on low flame till done.
  • Add garam masala powder and mix well .
  • Once the mince is cooked place a piece of hot coal on a foil ,add a drop of oil or butter on the smoking hot coal and immediately cover with a lid.
  • Let the smoke get infused in the mince for about 3 to 4 minutes,then remove the foil and the coal and discard it.
  • Garnish with chopped chillies ,onion rings some mint and coriander and serve it with paratha/ naan/roti

you can use beef or mutton mince you can try with chicken mince as well but it taste best with mutton or beef
adding charli/chironji is optional you can add almonds powder if you have no access to khus khus and chironji
if using chana roast it then powder it before marinating the mince 
this dish is supposed to be dry without any gravy but you can always add water and make a thick gravy acc to your taste buds

dum ka qeema
I served with sooji paratha and beef was finger licking yummmm

jheenga biryani recipe
Prawn biryani/Jhinga Biryani one of flavourful and yummy sea food biryani ..if you love sea food esp prawn then you should be trying this Prawn Hariyali Biryani or Jhinga Hariyali Biryani.
You will love this Mouthwatering biryani. .Serve it with riata salad and some papad .this biryani is quick( as compared to the mutton and chicken ones I mean )and also easy to prepare it can be done within 2 hours including the whole process of  marination and dum.this recipe is pretty simple and easy

prawn hariyali biryani

15 large prawns  approx 250 gm
1/2 cup curds
1 big tomato sliced
3 med onions sliced
4to 5green chillies as needed
6 to 7 pepper
1 cup coriander leaves
1 tsp jeera/cumin seeds
1/2 cup mint leaves
2 tsp ginger garlic paste
1/2 tsp homemade garam maslaa powder
1/2 tsp fennel powder
2 tbsp oil
1/2 tsp turmeric powder
1 tsp lemon juice
2 med potato sliced and  fried

1 and 1/2 cup basmati rice
2 to 3 bay leaves
4 to 5 green cardamom
1/2 tsp shahjeera
1 inch Cinnamon

few strands saffron soaked in 2 tbsp milk
1 tsp rose water
few mint leaves

the prawns masala
  • Clean the prawns,devien them and remove the shell *(I have deveined and discarded head and tail but kept little shell for maximum flavours)
  • Wash and drain water,add salt turmeric and lime juice and keep aside for 15 minutes
  • Make a paste of mint ,coriander, green chillies, cumin seeds and pepper 
  • In a bowl  mix ginger garlic paste whisked curds .
  • Add the prawns, green paste and mix well and keep aside for an hour
  • Fry 2 thinly sliced onion till golden brown and crisp 
  • Heat a pan add 2 tbsp oil
  • Then add one thinly sliced onion and saute till the onion turns light brown 
  • Then add the sliced tomato and saute till the tomato turns soft and mushy.
  • Now  add the prawns with the marinade and cook for 6 to 7 minutes 
  • Add garam maslaa powder and fennel powder ,you may add 1/2 to 3/4 cup water if you feel the gravy is too thick .
  • Check for salt add only if needed.

the  rice and layering 

  • Wash and soak the basmati rice for 30 to 40 minutes
  • Drain the soaked basmati rice
  • In a vessel bring 4 to 5 cups water to boil add lemon juice/2 to 3 lemon slices ,bay leaves,4 green cardamom crushed, 1 inch Cinnamon stick and 1/2 tsp shah jeera and salt to taste.
  • Add the rice and cook it til 3/4 th/75 % done
  • Drain the rice
  • Now for the dum ,take a thick bottomed vessel add 2 tsp oil or ghee and then add rice layer
  • Add the prawns masala ,place the fried potato slices
  • Then add the fried onions
  • Cover with the remaining rice
  • Add rose water and saffron infused milk
  • Cover it tight with a lid and place it on gas stove on dum for 15 to 20 minutes
  • Serve with raita/salad and papad

hariyali jhinga biryani recipe

easy hariyali jhinga biryani

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