Mutton Rezala

Mutton Rezala

Rezala has very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine but it little bit different from other typical Mughlai dishes. Generally made with mutton- ribs or chops  pieces with bones (often seena pieces used) cooked in a very fragrant mild white sauce of medium thin consistency. The secret behind a successful Rezala is the use of cardamom, cinnamon and cloves, the dish is spiced with rose petal powder, jayphal – javitri (nutmeg – mace) powder, shahi mirch powder (white pepper powder) and got contrasted by whole dry red chili. The fat used in the dish is ghee/ clarified butter. Also use Varity of attr (essence) such as kewra water or rose water.
That’s why the dish “Mutton Rrezala” is very royal.
You can also prepare it with chicken, paneer, egg or prawns.

Ingredients:

Mutton 1kg , preferably ribs (I used goat meat, lamb can also be used)

Onion - 1 medium ground into a fine paste

Garlic paste - 1tbsp

Ginger paste - 2tbsp

Plain yogurt - Half cup

Cashew paste - 2tbsp

Ghee / Clarified butter - half cup

Dry whole red chili - 8, 10

Peppercorn - 1tsp

Bay leaf

Saffron - 1/4th tsp.

Milk - 2,3 tbsp

Kewra essence few drops

Salt &  Sugar

Grind the following dry spices into a powder

Black cardamom - 2

Green cardamom - 2,3

Cloves - 5,6

Mace (Javitri) - 1, 2 leaves

Method:

Soak the saffron strands in warm milk and keep aside.

Take a bowl and blend onion paste, ginger garlic paste, cashew paste with yogurt. In a mixing bowl marinate the mutton pieces with yogurt mixture along with salt, sugar and two tsp. of dry spice powder. Let it rest overnight.

In a heavy bottom  pan or pressure cooker heat ghee on a low heat. Temper it with bay leaf. Take out the mutton pieces from the marinade and after shaking off all the excess liquids add the meat pieces to the pan.

Sauté it for about 4-5 mins on medium heat. Now add the marinade slowly and mix well.

Add whole red chilies and peppercorn. Cook it covered on low heat for about 30-40 mins till the meat is tender. During cooking add water if required and stir in between to prevent the meat sticking at the bottom or if you want can cook in pressure cooker for about 2-3 whistles on medium high heat and once the pressure releases and cook it covered till the rest is done.  It Once the mutton is just done add the saffron infused milk along with a few drops of kewra water. Cook for another two mins to mix the flavor of saffron and kewra into the meat. Let it stand for an hour. Serve with naan or paratha.

Bhetki Malabar

Bhetki Malabar

Ingredients:1/2 kg Bhetki Fish (skin out) or any kind of fleshy fish
3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/4th tsp turmeric powder
3 small onion crushed or paste
2 garlic crushed or paste
1 inch ginger paste
4-5 pieces of medium kokum (kudampuli) or dried Garcinia
10-12 Curry leaves
3 tbsp of coconut oil or any vegetable oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp powder fenugreek powder
salt to taste
handful of curry leaves
1 cup Coconut Milk
2 cups of water
Coconut oil -1 tsp

Method:

Soak the kokum pieces in 1/2 cup of warm water.

Take Bhetki Fish (skin out) and diced into medium cubes.

Now heat 3 tbsp refined oil in a wok. Add mustard seeds. Once it crackles, add the fenugreek seeds and curry leaves (5-6 pieces) and fry for few seconds.

 Add the crushed onions, ginger and garlic and fry for 4-5 minutes.

Add kashmiri chili powder, coriander, fenugreek powder and turmeric powder. Mix well and fry for 2 minutes. Don’t let it burn.

Now add in the fish pieces and sauté it very carefully on a low flame

Now add the kokum pieces and water. Add the remaining water also.

Mix well and cook till it starts boiling. Add salt to taste.

Once the fish gets cooked and the gravy gets a thick consistency, add the coconut milk and more curry leaves. Mix gently and cook for a minute and sprinkle 1-2 tsp coconut oil(optional).

Serve with the boiled kerala rice or white plain rice. Enjoy!!

Author : Manna Majumder
Recipe By : Manna Mjumder
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Dheki-r Saag

      
                              

Dheki-r Saag

Dheki saag looks quite like fern and come in bundles in eastern part of India.
You will need two bundles. Remove the stems and discard. Break off the soft top portion of the stem and the leaves and chop them. Wash the saag very well and drain off water.

 Ingredients:

Dheki Saag  2 bundles

Green Chilly,slit 2-3

Methi Seeds

Dry red chili- 12 pieces.

Roasted hyacinth bean dry seeds (sheem-r shukno bichi)

Potato 1 mediam

Brinjal 1small

Refined Oil 4 tbsp

Turmeric Powder 1/2 tsp

Salt as per taste

Method:

Wash under running water. Drain off the water and Chop the saag. Make small cubes of 1 large Potato or 1 medium Brinjal.

Roast the hyacinth bean dry seeds (sheem-r bichi) then boil with salt until become soft , now peel the skin and keep aside.

Now heat 2 tbsp refined oil in a wok and fry the brinjal pieces and remove . Do the same with the potatoes till golden.

Now again heat 2 tbsp refined oil and add methi seeds and dry red chili. Now add the saag and stir it for some time. Add the turmeric powder and salt. Mix all well. Then add the roast the hyacinth bean dry seeds (sheem-r bichi), fried brinjal and green chili and cover. Let the saag cook in its own juices.

Remove cover and cook stir frying till the saag mixes well with the soft brinjal cubes and dry been seeds. Serve with plain rice.
 
Author : Manna Majumder

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