In this regard, Indranil Roy, General Manager, Kolkata Taj City Center Newtown said, “We are very excited to bring the authentic traditional Khana flavors of the Rajputs and Maharajas to the City of Joy to celebrate our first anniversary. This special Khanapina is also a symbol of the cultural heritage of Rajasthan, the kingdom of Rajarajas.”
Rajasthan is actually a dry and tropical place. As a result, vegetables are not produced in that way, so the use of curd in cooking is widespread. Although vegetarian food is trending, the taste of non-vegetarian food in this state is also world-class. Among them are Mathania Paneer Tikka, Mathania Mirchi Murga Ka Sula, Charka Murga, Chakki Ka Saag, Ker Sangri Dhak Khara Masala, Rabori Hara Onion, Lal Maas, Murga Jodhpuri etc. This special menu is prepared by guest chef Chander Singh of Umaid Bhawan Palace, Jodhpur. He has special knowledge of Rajasthani cuisine. As a result, there is a surprise in the dessert. There are malai ghewar, lapsi, mewa rusrani and pistachio ka halwa. The guest chef shared with us the recipe of Rajasthani Lal Maas and Lapsi.
‘Lal Mas’ (for 4 people):
800 grams of young lamb, khasi or pantha (curry cut).
Refined oil 60 grams
Whole garam masala 10 grams
Ginger-garlic paste 60 grams
Chopped onion 300 grams
40 gms of Deggi Lanka powder
Mathania Lanka powder 40 grams
Tomato paste 300 grams
Garam masala powder 2 grams
Salt to taste
Chopped coriander leaves 20 grams
Julienne cut ginger 10 grams
Lamb stock or water as needed
Coriander leaves for garnishing
Heat oil in a pan and add whole garam masala to it. If the smell spreads, grind the onions with ginger-garlic paste on low flame. When the raw smell goes away, add the mutton pieces. Now stir for 5 minutes with two types of chili powder. When cooked, add lamb stock or meat cooking water. After 20-25 minutes stir with tomato paste on low heat for another 30 minutes. When the meat is cooked, sprinkle salt, garam masala powder, chopped coriander leaves and julienne cut ginger and serve hot.
Lapsi:
Broken Wheat or Dalia 400 grams
Water 1200 ml
Ghee 400 grams
Jaggery 400 grams
Korano coconut 100 grams
Pistachio nuts 40 grams
Heat ghee in a non-stick pan. After that add dalia to it and mix it well. It should be stirred for 5-7 minutes. If it gets light brown color then give warm water. When the water starts to boil, add jaggery and keep stirring for 5-7 minutes. After that, sprinkle pistachios and chopped almonds on the leaves and serve.
