REZALA FESTIVAL VEG, NON VEG

You will find this recipe very interesting, very different in flavour  and awesome! While wrting the word "interesting" I remember an explanation and meaning of the word given by my brother, who studied in Penn and stayed for few more years in US before coming back to India.

One day he said " Be careful when an American uses the word interesting while eating food"

I asked " What do you mean"

"Americans always use very superlative adjectives for things they like..awesome, fantastic, yummy , out of the world etc. But if they dont like some thing they will never use any bad adjective like horrible food, cant eat this stuff  etc etc . Instead they will say " Intersting" , which means very bad but I am trying to make it interesting. So if you call an American for dinner and if he uses the adjective interesting, dont cook it in future"

So it is a joke in our family and among closed friends circle ..If any one says interesting we immediately ask " American Interesting or normal interesting"?

Most of you are in USA, so I dont know how far it is true, but I liked it.

So here the dish is not American Interesting.

THE RECIPE

This dish is very simple to cook and fast. It needs only curd and onion for the gravy and a typical seasoning.

You walk into most of the restaurant in down town Calcutta, you will get  a very well  known dish called Razela , mainly cooked with the ribs and chops of mutton and chicken too. Of course Chicken Razela doesn't stand any where near the mutton one. But it is quite tasty "the chicken-way" for people who don't eat Mutton.

Most restaurants claim, it as their special and they were the originators of the dish. I have been eating Razela since 60s when I came to Calcutta. All Razelas are more or less same, but the most famous one was served at Sabir's  in Chandni Chowk area of Calcutta. No one can match their taste.

After lot of discussions with experts and experiments long back, I arrived at this Razela, which people say, it is close to the Sabirs.

The gravy  has a very different taste and I tried vege version which people love it too, including the carnivores.

In this posting I shall give a detailed method for the Mutton Razela and only photographs and tips for the Vege version. The chicken one is not presented here as I haven't cooked in recent past.

I am giving here

MUTTON RAZELA

POTATO RAZELA

PANEER RAZELA WITH POTATO OPTION

GOBI ( CAULIFLOWER) RAZELA WITH CARROT (OPTION)

INGREDIENTS

lamb or goat meat 500 gms ( normally rib with a layer of fat and chops are used. You may use other parts with bone or boneless too. As you know, mutton cooked with bone gives a very rich taste. Choice of meat portion is yours)

Common for all vege and non vege dishes

fresh thick curd 300 gms

onion 300 gms 

( you can use more or less depending upon how much gravy you want. but the onion and curd should be approximately of same quantity. The gravy is thin)

 for the gravy

Freshly ground or crushed white pepper 1 level  tsp ( black pepper is also good) add more if you want.

bay leaf 1 

cardamum 2

clove 2

cinnamon 1 inch approx. broken

sugar 2 tsp level

salt to taste

For the seasoning 

Bay leaf  1

Dry red chili 1

black pepper 1 tsp slightly heaped or heaped.

cardamom 3

clove 3

cinnamon 1.25 inch broken.

Ghee 5 tbsp ( about 75 ml, more the merrier)

Garnishing

Dry Red chili whole 5-6

PROCESS ( for Meat)
Wash meat and keep aside.

Grind onion to a fine and smooth paste.
Add curd to the onion paste and mix throughly in a blender or mixer ( this is important)
Mix pepper powder.

Mix the meat , the spice for the gravy and marinate for 1 hr. If you dont have time, straight proceed for cooking. You can do this step in the pressure cooker or thick bottom vessel that you will be using for cooking.

Add sugar and salt and cook under pressure.DO NOT ADD WATER. THERE IS SUFFICIENT WATER IN MEAT , CURD AND ONION Australian and New Zealand Lamb will cook in 6-8 minutes, Indian lamb (God knows). If you are not using pressure cooker, adjust water from time to time. The gravy is thin finally. When the meat is done stop cooking.

Add or remove water to get a thin and not so thick consistency. Adjust salt.

In a Skillet / Kadhai, add ghee and heat, throw in the seasoning. As soon as the aroma comes, pour the seasoning into the Meat vessel and cover.

Bring to boil and boil for 2 mibutes, covered.

Put the raw dry red chili to garnish.

Dish is ready.

This photo is without flash

This photo is with flash

NOTE: The dish will not have any pungent onion smell, so don't worry. The pungent onion smell comes if you add onion paste in hot oil and don't fry properly.
Some people add a bit of ginger garlic paste, which I don't. If you want you can give 1 tsp of the paste.  
Mixing of onion paste and curd is important. When the curd curdles, it will be dispersed evenly with onion, giving a smooth thin gravy.
For more gravy add more curd onion paste mix at the beginning.
This dish needs good quantity of ghee, so don't reduce, you may add more.
VEGE RAZELA
Ingredients and  Process remain same. Only minor change in treating the vege or Paneer.
Potato Razela
Boil Potato , peel and cut into large pieces.
Fry to condition or stabilize the potato surface. No browning is necessary.
You can use boiled potato as it is. I fry a bit.

Proceed with making the gravy as above (without the potato). Boil for 5-8 minutes, covered. Adjust water ( remember Potato will adsorb lot of water, so you may keep it thin or can add water later.)
Add Potato , boil for a minute, give seasoning and proceed as above. 

Potato Razela

Paneer Razela

 Cut paneer in large size, say 1 inch thick , 2 X 1/1.2 inch. ( you decide the size, but don't make thin as it would be fried.)

Fry the Paneer to light brown and proceed as Potato Razela.

Potato paneer Razela

 Proceed as above, given with Potato and Paneer.

Cauliflower Razela ( with Carrot , option)

I generally cook this with Cauliflower only. But someone insisted , to use carrot this time..( else Carrot will be there in the break fast with additional germinated green gram, raw turmeric, Jaggery et al..the standard punishments for me.. you know ).But the taste was good.

You may try Cauliflower alone raw, and also souteed cauliflower to get that light aroma.

It will be same as that with meat,

Marinate the raw cauliflower, carrot and proceed with normal boiling until the Cauliflower gets cooked. Proceed as above after the Cauliflower is cooked.

Similarly you can make Potato-Cauliflower Razela, I love it.

Dear Friends, I am taking a break due to some very important work and I may not get time to read all the postings and learn and put my appreciations. I shall make it up in February. And I will be very angry  if any one deletes my name from the blog follower list..and I may put huge quantity of hot red chili powder secretly in the next recipe  ha  ha

Keep blogging,,my most favorite pastime is to read recipes...

Amendments 
1. This dish is normally eaten with roti, chapati, paratha, tanduri roti, bread, Nan , mainly  wheat product, But being a Bengali I ate with rice too.
2. There is a very nice chicken rezala recipe by Kalyan of Knife. I forgot to mention. Please try here . Apart from the recipe, Kalyan has given an excellent write up on Rezala.

ALU-KOFI DUM ( ALU GOBI KACCHI DUM)

Last fortnight was really exciting, because house painting was going on. There were lot of movements of goods from one corner to another.The kitchen was shut so , no cooking.

The most exciting thing is, I have broken one small flower vase and my wife still doesn't know it. Now I am trying to frame a strategy to put the blame on her as soon as it is discovered.

I decided to do some fast cooking and for a mandatory non vege dish, I planned to do some thing but landed elsewhere and where did I land would come up in the next blog.

THE RECIPE .

This one, a vegeterian one,  I learnt from my Aunt when I was in school and a pure veg ( temple or Jain)  variation from my Mom. Here I will explain the onion and garlic one. The process is very simple, all the ingredients are put together and put on Dum. Turmeric will play an important role in the taste and I plan to put it in Spice and Turmeric food festival. ( if I can find out how to put it).

INGREDIENTS

 1 Cauli flower cut to large pieces.

 2 medium potato peeled and cut to 4 pieces each. ( optional)

 4 green chili

1 Tomato chopped to 10 to 15 mm pieces

1 tsp plain garlic paste

 2 heap tbsp curd

 3 tbsp mustard oil ( if you dont like mustrad oil , use olive oil or any other oil but  heated to smoking and cooled to room temperature) NOTE : Do Not heat mustrad or olive oil use raw as it is)

2 level tsp Turmeric powder ( must not be reduced)

1 tsp red chili powder ( more or less depending up on your tolerance level) 

1 tsp heap sugar

salt to taste

10 kismis ( raisins)

For grinding 

1 onion about 1.5 inch dia

3/4 inch ginger 

1 green chili

Spices ( whole)

4 cardamom

4 cloves

1.5 inch cinnamon

2 large black cardamom

2 bay leaves

( partial ingredients shown here )

PROCESS

Wash and drain the Gobi. 

If you are using a hard variety potato , microwave in water for 6 minutes at 900 watt energy level or until half done. If you are using normal potato, this step is not needed. This is just to ensure that the potato is cooked in time.

Chop onion and ginger and grind to a smooth paste with minimum water addition. If you dont have garlic paste, add 2-3 cloves of chopped garlic for grinding.

To this paste and in the mixer grinder add the curd, turmeric powder, chili powder, garlic paste and mix thoroughly..

Take a heavy bottom pan, add Cauliflower, Potato, oil, whole spice, onion paste mixture, and all the ingredients .

Mix throughly.

After mixing 

Cover the lead and cook on slow flame. No additional water is needed.

When the Cauliflower and Potato are cooked and soft , the dish is ready.

Serve with Rice, roti, paratha , Puri , Luchi

I am sure you will enjoy this ,  Ullash (Cheers)

And flowers for my great foodie friends