food & photography
It’s the time of the year, when there are celebrations everywhere and everyone is in the joyful mood. Festivals bring positivity in our lives and Diwali is one such Indian festival which we celebrate. It brings in enlightenment with it. Diwali means the complete celebration and welcoming the good omen in our lives, which starts with cleaning of the house, removing old things and buying something new as replacement….
After a couple of decadent sweets and desserts, it’s time for some fiery hot red mutton curry, which isn’t just indulgent and sinfully spicy hot but also finger-licking good too. Laal Maas or Rajasthani red mutton curry is goat meat curry from the regions of Rajasthan, India. For the uninitiated, it’s a red meat curry prepared in a sauce of curd and hot spices, especially red chilies. The dish is typically very hot and rich in flavors, but takes a very little time to prepare and is really simple to cook too. …
Can an Indian live without curries? The answer to the question is undoubtedly a big ‘No’. Curries are the integral part of our daily meal. And the truth is that I just don’t survive on desserts only, however religiously I blog about baking and desserts every week. I have my tooth as sweet as the savory one. And I do a fair justice with both. So, like every other Indian, I devour on curries everyday, them being a staple in my diet. And everyday curry is mostly a seasonal vegetable stew, which I wipe off with unleavened chapatis or rice. But sometimes, when I have enough time, probably after a daytime photo shoot on weekend, I normally indulge by cooking myself a non-vegetarian curry. Otherwise, if I am too lazy to do that, I ask my friend to cook one for me.
This one, which I am sharing with you today is a finger-licking-good chicken curry recipe from Lucknow. I had a similar mutton curry at my blogger friend Deeba’s place almost an year back, and I dream about those flavors even today. Probably, that was the best mutton curry I had ever had. When I asked my friend, she told me that it’s her mother’s recipe. Family recipes have such great stories, they descend down to the generations and they never go out of fashion. I am drooling even right now, as I write about it. Such delecate and balanced flavors, mildly spiced yet so fragrant. While I was going through her blog, I came across this Chicken Korma recipe, which I came to know, is another family recipe. So, I wanted to give it a try.
Modifying it would have been a disrespect to this family classic of her’s. So I dared not to either. Only thing I did was I increased the quantity. It came out like a charm. I almost felt that I was such a good cook. But the truth is that I didn’t do anything. It was the magic in the recipe, which charmed us all. My friends licked off bowls clean and have been requesting for a redo. It had that amazing depth of flavors, which lingers on for long and make you experience the utter bliss. I would recommend this to all of you, weather you are a curry or a non-curry person. This has to be tasted once!
