Flavours of Mewar: Chef Soundar Shares Exclusive Recipes Of Gatta Curry And Laal Maas | Times Now
Rajasthani cuisine thrives on indigenous ingredients like gram flour, millets, and spices such as asafoetida and red chilies, creating a sensory symphony on the palate. , Recipes, Times Now
Keywords
- laal maas
- rajasthani food
- kachori
- kheer
- mutton roghan josh
- mutton
- Recipes
- Times Now
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Ingredients
- Gram flour (besan) - 150 gms
- Coriander seeds - 15 gms
- Cumin - 15 gms
- Chilli flakes -15 gms
- Coriander powder - 30 gms
- Turmeric - 5 gms
- Salt - 50 gms
- Curd - 50 gms
- Ghee/Mustard seeds – 45 ml
- Salt – 20 gms (As per taste)
- Chilli powder - 15 gms
- Coriander powder - 10 gms
- Ghee - 20 ml
- Asafoetida – 5 gms
- Red chilli – 3
- Cumin - 5 gms
- Ginger - 5 gms
- Onion - 15 gms
- Green chilli - 3
- Kasoori methi powder - 10 gms
- Corinader chop- 10 gms
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