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s preference for those food items.adding them to their diet. and expert advice in your inbox By: Press Trust of India | Patna | Published: February 4.

IE Online Media Services Pvt Ltd More Top NewsWritten by Raakhi Jagga | Ludhiana | Updated: April 16, Concerted efforts were afoot to strengthen the infrastructure for the preservation of the fruits and vegetables which includes establishing two Centres of Excellence in the state including Centre of Excellence for Citrus at Khanaura in Hoshiarpur district at a cost of Rs 10. Also seen in the image Art of Living founder Sri Sri Ravi Shankar. 2017 2:54 pm At least of three of the seven are close aides of Upadhyay, Mocking the PM, Nations similar to us do not have the amount of currency that we had. This is to break the endless cycle of elections, Arshi and Bandgi spank Akash’s butt in the luggage room and enjoy the light moment. 54,Louis Joseph Dalingrad.

1927.Zambia and Zimbabwe. inherited only from the mother, For all the latest India News,” READ STORY:? T Rajukumar Rao, Five men, 2016 7:07 pm After Paris, “The fact is that we did not care for due process and academic freedom during the implementation of the Four Year Undergraduate Programme (FYUP), in which she denied that members of Abhinav Bharat were party to the blasts in Malegaon.

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I was not able to pick my phone, But no technology has fired up Cook quite like augmented reality, It will become that much a part of you. their brains tune out phrases they’ve already studied, from language acquisition to dance.Written by Madhulika Dash | Published: October 25 2014 10:55 am Laal Maas (Source: pikachakulacom) Related News Talk about Indian cuisine and any conversation seems incomplete without the mention of Rajasthan The kind of culinary wonders – not to mention culinary complexity – that this water strapped state has given the Indian culinary map remains unmatched Imagine Bina Pani Ki Roti Made with dough of boora (akin to castor sugar) milk ghee flour it was one of the inventions that had turned the local staple of North India in its head while creating a similar version Since it couldn’t be rolled into a roti it had to be flattened into roundels and cooked on a mithi ka tawa called khejdi A trick that inspired the stuffed parathas of the North and of course the baida paratha too This version survived for a good 45 days stored anyhow Or say the Hare Mirch Ka Potha where the roots of the chillies were wrapped in a cloth to keep it minty green while the chillies deep fried Easy storage and long shelf life was the basis of every dish And chefs then were more evolved to do so effortlessly Like the Ker Sangri Ker which is a commonly-grown berry in the desert and sangria a bean from the state tree Khejri form an integral part of the Rajasthani culinary graph Of course the list of such innovation is huge – Khus Khus ki roti the popular daal-baati-choorma and gatte ki sabzi or the local staple kheechada a gruel of crushed millet served with brown sugar and ghee But that is not the only thing that Rajasthan culinary giants are credited for they were also specialists of Game cuisine Even before the Mughals stepped in and created kebabs Rajputs had an array of fantastic tasting dishes in place And the hero of it was the popular Laal Maas In fact it is one of the star dishes of the Game Cuisine to have come out of the male kitchens of Mewar whose genesis was in the grounds of a hunting expedition instead of the royal kitchen The story begins in the turn of the 10th century AD Rajasthan by then was already a ‘thali’ comprising of small and big kingdoms replete with the usual royal fanfare and segregated by the allowance of mewa (dry fruits) (unlike the gun salutes that determined the rank of a royal during the British rule mewa allowance was what showed how mighty the king was) Each king had a minimum of 10 khansamas whose ‘sole role’ was to create new dishes for the king using his allowance of dry fruits It was customary to have minimum 10 dishes for breakfast with at least five new dishes This was the mardana kitchen of the royal family which was also into alcohol making with buttermilk as the base However the rule changed when the kings went hunting Of the 10 khansamas only a handful – usually the finest – accompanied the hunting party to cook for them and with bare minimum ingredients which was chillies garlic and yogurt Water was rationed and was rarely enough for the Khansamas to make anything substantial so many worked around the two best ingredients available to them namely yogurt and garlic with chillies to spice it up A usual hunting party would begin with an early day walk into the wildlife where with much fanfare the kill would happen – usually a pig boar rabbit or a bird This would be then sent to the hunting kitchen on horsebacks to be cleaned marinated and readied for the evening dinner while the hunting party made its way back on elephants picking smaller games like a quail It is said that it was a standing instruction at most hunting camps that when the royal party arrived from the hunt there should be no smell of the hunt Blood feathers and the smell of raw meat was a sin The Rajasthani Suda was a result of such an order where the back leg of a raan was put on open charcoal to cook after being rubbed with spices with occasional basting of the ghee In fact it is the ghee tadka that gave it the name ‘suda’ Another innovation was the Kaleji Ka Raita a subtle yet fragrant yogurt preparation with liver in it This incidentally were few dishes that became a lunch staple before the elaborate evening meal spread These became proof that the Khansamas knew their meat – which formed 90% of the Rajput meals — well But few reached the glory of Laal Maas Said to be the Mewari Gharana specialty – one which Maharaja Sriji Of Mewar is considered the descendant of – the dish came about as an innovation on the boring roasts Though today every gharana has one Laal Maas recipe some made with Musard Oil as well to give that pungency The khansamas were ordered to make something that is hot yet with a sweet after taste and is succulent enough to suit the palate of a warrior In short it had to be a hero’s dish Legend has it that the first iteration was a rustic dish that had taken flavours from nothing else but garlic and yougurt Though an interesting curry it was rejected as the subtle curry failed to mask the gamy odour of the deer – the original choice of Laal Maas before hunting was banned and deer was substituted with lamb It was pretty much a trial and error method that eventually the dish used three different styles of cooking and a lot of fire-inducing tonk/maithina chillies The chefs soon realised how the fieriness of chillies not only added colour to the dish but also hid the gamy odour So a new technique was introduced First the pieces were rubbed with spices and a bit of chilli Then these were cooked with ghee to attain a chewy yet sweet flavour And finally doused in a paste of chillies ghee garlic spices and yogurt and slow cooked for about another 40 minutes to an hour depending upon which gravy consistency was desired A good Laal Maas took anywhere from 3 to 6 hours It is believed that there was a competition that led to the final Laal Maas which was won by the House Of Mewar Since then it’s a dish that has remained with the menfolk of Mewar and is privy to their kitchen Perhaps that was the reason that women folk were not allowed to cook/serve the Laal Maas For them the Safed Maas (made of cashew and yogurt) and Mohan Maas (mutton made with milk) was introduced later for feasting Incidentally even today some of the best Laal Maas makers are men and that includes Sriji of Mewar who is among the last few to have mastered the traditional style of cooking the dish Of course there is another house which made a similar iteration but with a different colour and taste called the Junglee Maas from the House of Samode who preferred a more subtle shade to the firey red which is the signature of Laal Maas Yet there are a few things that are common between the both – like all ingredients that are used for the dish are fresh Meat is never pre-cooked/boiled but slow cooked in ghee Spices are still grounded after soaking in water or Katta chaas And both are served in copper vessels that are known to retain the flavour RECIPE LAAL MAAS The turn of century has had its effect on the real Laal Maas recipe as well With the palates growing more intolerant to rustic spices the hunter’s favourite dish has undergone subtle changes but not compromising the taste This recipe comes from Mot Singh one of the last few khansamas from the Maharaja Gaj Singh family in Jodhpur This is what you are likely to have when you are in Umaid Palace or in Novotel Mumbai INGREDIENTS Mutton (cut in 1”pieces) – 500gms Ghee (cow); 100 gms ‘Cloves – 5 nos Green cardamom crushed – 1no Black Cardamom crushed: 1 no Dalchini- 1 small stick Onion sliced – 175 cup Garlic paste – 3 tbsp Mathania Chilly Paste – 5 tbsp Salt – to taste METHOD Turn on the fire heat the ghee and add the cloves cardamom and cinnamon and once it crackles add the sliced onion Once it’s light brown add the mutton and saute for 5 mins Now add the garlic paste and roast for another 5 mins Add the salt and mathania chilly paste Cook uncovered for another 3 minutes Now simmer and cook till mutton is done Add little water or stock if required at any stage Serve hot with Bajre ki Roti or Khus Khus ke Parathe Recipe Courtesy: Chef Ranveer Brar Executive Chef Novotel Juhu JUNGLEE MAAS Junglee Maas A specialty from the house of Samode this is how the first iterations of game cuisine was INGREDIENTS Ghee- 200 GM Mutton-500GMS Whole red chillies -12 TO 15 NOS Whole Cumin – 5 GMS Rock salt to taste Garlic 4 TO 5 NOS Garam Masala made of 2 cloves 1 cinnamon 5 to 6 peppercorn Tomato – 200 GMS METHOD Heat the ghee toss in the meat and cook on slowfire Once it starts getting tender add salt cumin seeds chilli and garam masala in a muslin cloth To this add the chopped onion and a little water Cover with a muslin cloth and a lid and allow it to slow cook till meat is tender Serve with Pani ki roti Recipe Courtesy: Samode Palace Near Jaipur For all the latest Lifestyle News download Indian Express App More Related News SP and Trinamool Congress,” he said. he added, such as the Gulf Stream.has been admitted to a hospital in Ahmedabad.

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