Monthly Archives: September 2016

Laal Maas – Rajasthani Cuisine


Laal Maas is a traditional red fiery curry prepared with goat/lamb, and one among the popular food in Rajasthani Cuisine. I have tried out Laal Maas few months back, never too pictures to update in blog. But this time recently I have been to Kava – Fairfield for their Marwari Food Festival, had Laal Maas and this wanted my hubby to prepare it again for him.

An easy, simple, delicious and heavenly dish for all the non-vegetarian (Meat Lovers). I have two types of red chillies, one is the regular one and the other in the byadagi chilli which gives color and is less spicy. In case you don’t get byadagi red chillies, you can substitute the recipe with regular red chilli powder and Kashmiri red chilli powder.

Taking this to Fiesta Friday, hosted by Angie@thenovicegarderner.

Goes out well with Naan, roti, pulao or any Indian flat breads. I have paired it with my all-time favorite Coconut milk rice.I have referred Chef Kunal Kapoor recipe for the making. Give a try…

Laal Maas

Laal Maas


  • Mutton – 500 gm
  • Dry red chilli – 5 nos
  • Byadagi red chilli – 8 nos
  • Ginger-garlic paste – 5 tbsp
  • Curd / Yogurt – 1 cup or 5 tbsp
  • Garlic cloves – 8 nos
  • Onions – 250 gm
  • Cloves – 8 nos
  • Mustard oil – 4 tbsp
  • Ghee/Clarified buter – 1 tbsp
  • Salt to taste

Making of Laal Maas:


  • Chop the mutton to medium pieces, clean and keep it aside.
  • Soak red chillies in water for 15 to 20 mins, Grind them to a fine paste and keep it aside.
  • Peel the garlic and finely chop them into pieces.
  • Peel and thinly slice the onions (lengthwise).
  • Heat a pressure-cooker or a heavy bottomed vessel, pour the mustard oil, keep in high flame, and wait until the oil starts to smoke.
  • Remove from fire and bring it to room temperature, once it starts smoking.
  • Heat the oil, once it comes to room temperature, add cloves and onions, and cook until the onions turn brown in color.
  • Add the mutton pieces and cook for 5 mins in high flame.
  • Add the ginger-garlic paste and cook for 5 mins in high flame.
  • Pour the yogurt/curd followed by salt and cook in medium flame for 3 mins and simmer until the oil separates.
  • Pour a cup of water, cover and cook or pressure-cook for 3 to 4 whistles until the mutton pieces are cooked.
  • Meanwhile heat ghee/clarified butter in a small kadai, add the garlic pieces and cook until they start brown in color.
  • Open the lid, pour this garlic to the curry once when the mutton pieces are cooked.

Serve hot with any Indian flat breads or pulao.


Birthday to Me


Here comes the day, when I cheer up me wishing myself – “Happy Birthday, got tons of things to do“, because of the person within me(my grandfather), none other than you can make me happy. Every birthday when I turn back, I feel nothing with me except memories both evil and good, but this time I feel that I have something with me and the reason behind everything was my inspiration (my grandfather) and his dreams. I strongly believe that I would make your dreams come true.

Happy Birthday - 2016

Happy Birthday – 2016

All the birthdays, I use to feel for things I don’t have. But this time I am happy, that I felt and feeling happy for the things and people I have in my life.
Every time as I say, when I was told the meaning of name (named by my grandpa), and love to follow it. Deepa (deepam) – which enlightens things in dark. Still learning lessons of life – may be I would say that this year has turned me, eligible to in this mysterious world, handle things that come to me the same way.
Only thing I wish on this day is “Need more energy, power, intelligence and patience”
Blessed to be in beautiful relationship as a mother, wife, friend and relative for the ones who need my relation.

Marwari Food Festival @ KAVA – Fairfield Marriott, Bangalore


It was last Friday, I got an invite to Fairfield Marriott for their “MARWARI FOOD FESTIVAL”, I reached on time. A must to try for all food lovers in Bangalore and this food festival is there only till Sep 30th (so hurry up), with Rs. 899+ taxes for adults and Rs. 450 for kids

We were given warm welcome, and the setup was too good with beautiful colors, right from the seating each and everything was excellent. Apart from all these there was a pottery station at the entrance which attracted everyone, all the kids were allowed to give a try. It was very interesting to see the man making clay pots, deepams, flowervase, agarbathi stand and so on. Chef. Bhuralal Prajapati, who came down to Bangalore from Pune and specially curated the menu of “MARWARI food festival”.

As I reached earlier, and few of our fellow bloggers where on their way. It was me and one of our fellow blogger had chats – Golgappas and Ragi Pattice. It was perfect with sweet, spicy and tanginess.
Kava - Fairfield by Marriott Menu, Reviews, Photos, Location and Info - Zomato
When all of us gathered there, our food section followed with Aarthi and teeka. We were also made to wear a turban and sat on the floor which was designed traditionally.

We had a small talk with the chef, about the food, his journey with the food, as a recipe developer I got few tips and tricks of cooking millets. Let me share the experience right from the starters till the desserts…

  • Gulabi Sherbet – I could smell the rose (gulab) in, each and every sip, I had.
  • Mirchi Bhajiya – Green chilli pepper, which is dipped in a besan batter and deep fried.
  • Daal Baati churma – Fresh baati’s completely deep fried in Ghee/Clarified butter, mixed with daal and Churma (powdered jaggery). It was awesome no words …
  • Bajre ki kichadi – Bajre ki kichadi, was the one who stole my heart. I was yum, delicious, tasty, wonderful still many more words to use. When chef explained about the preparation process, I was shock, as it was very simple with 3 to 4 ingredients. But it tastes royal.
  • Gatte Ki Kadi – A curry made with yogurt/curd and gatta.
  • Gatte Ki Pulav – Pulav made with gatta (gram flour), it looks like sausage and liked it a lot.
  • Lal Maas – I am a big fan of Lal Maas, so no wonder I loved. This was the only non-veg dish in the menu. The veg was pure veg, who never non-veg but this was excellent and perfectly cooked.
  • Sangri ke Sabji – Sangri a kind of bean grown only in Rajasthan, in particular season, later dried and used out all over the year. It went out well with Bhajre ki kichadi.
  • Lasoon Chutney – A fiery red chutney, served with Mirchi Bhajiya’s.
  • Ghevar – Ghevar, is one of most waited dessert that I loved to try. I have tried it out in few restaurants, but my fellow foodies say it’s not the actual taste. But here I got to try the traditional ghevar, topped with rabdi. It was heavenly, even now I am drooling. Longing for Ghevar…
  • Jalebi – Jalebi was served with Rabdi.
  • Moong Dal Halwa
  • Maharaja Special – A cool refreshing drink, purely made with beetel leaves and gulkand. It was perfectly done, as they used right amount of beetel leaves. Loved it to the core.

As a non-veg lover, very first time I would say that my dinner was excellent with veg.