Fashion and good looks is want of everyone whether man or woman. Woman are more inclined towards fashion and looks. It also depends upon climate, culture, religion, occupation. A office-goer will prefer garments that look much formal, durable and stays ironed for longer time whereas sportsman will prefer easy fit and sweat absorbing garment. A mechanic will require a dedicated kit which is thick, easy to clean, safe from fire and well ventilated such as jumpsuits.
Fashion in India revolves around man and woman which can be further classified into different fashions specific to occupation. A housewife's fashion requires good looking, simple, comfortable outfit that can be worn inside and nearby outside whereas a working woman may require a much formal outfit. Ceremonial dresses like sarees, suits, sherwanis are extragavant clothes for the purpose of showing status and thus are made tailor fit with embroidary and even gold or silver threads.
Sense of fashion is great skill which emboldens person's confidence and make him admirable by others, fashion necesaarily does not need to be very flashy or expensive rather a good combination might work better than that. A casio's retro watch, full sleve shirt or jacket in winters combined by regular jeans or pants with leather shoes is great combination.
From the Royal cuisine of the Rajputana States, comes a delicacy called the Laal Maas or the red meat. Red derived from the colour of the dish which gets rendered from the use of the famous mathania chillies. It is an improved version of the Jungli Maas or Filfora(called in Bhopal). Chefs in those days were asked to come up with a dish which is rich, tastier than the raw Jungli Maas and also simple with only few spices needed. Since it was designed for the Hunting Party, the requirements were to be minimalist yet the taste has to be nothing short of a feast.
Recipe ingredients are 1 kg of mutton, lamb or any other red meat. Onion 300 gms , mathania chillies 8-10 pcs, 1 tbsp ginger and 3 tbsp garlic, garam masala for 1 kg serving, 200 gms yoghurt, mustard oil, turmeric powder, corriander powder, fresh coriander.
Method, take meat and onion in 10:3 ratio, 1 kg meat and 300gms diced onion. Prepare a kadhai or vessel of your choice, pour ghee 200gms or mustard oil in it and heat it. Add garam masala to the simmering oil or ghee and quickly also add onions. Fry till the onions get light brown, upon that add garlic and ginger with garlic being three times the ginger. Add salt as per taste and saute it well. Now, add the meat and fry it until it turns light brown, upon that add mathania chillies or its paste and cook well till the colour becomes red and oily film surfaces. Now, make a flavour of yoghurt 250 gms with mustard oil 1 Tbsp and corriander powder, turmeric powder. Add this flavour and let it cook over low flame for atleast 45 mins, it can take more depending upon the tender of the meat. Garnish it with fresh mint, corriander, red chillies. Serve it with rumali roti, tandoori roti or Bajre ki roti.
Thinking of tea-time snacks, a crunch of patties with the taste of chicken. The taste you would love.
DOUGH INGREDIENTS: 2 cups All purpose flour, 1 tsp. Powdered Sugar, 1/4 tsp. Salt, 1 tsp. Baking powder, 2 tsp. Oil and 3 tsp. Milk.
FILLING INGREDIENTS
2 Tbs. Butter,
5-6 cloves Chopped Garlic,
1 small size Onion Chopped,
2 tsp. All Purpose Flour,
1/2 cup Chicken Stock and 3 tbs Milk.
2 cups Shredded Chicken,
1/2 cup Capsicum Chopped,
2 tsp Chopped Spring Onion,
1/2 tsp Chilli Flakes,
1/2 Oregano and 1/4 tsp.
FOR FULL RECIPE WATCH MY VIDEO OF CHICKEN STUFFED BREAD ON YOUTUBE. Link below Link
First step: Mariante Raan for 12 hours with Curd 5-6 tb , Red chilli powder 2 TSP, salt to taste , ginger garlic paste 2 TSP each, lemon 1 whole And kacha papita 1tsp (or vineger 2-3 tsp galawat ke liye) Do prick Raan with fork or knife. Second step: Heat oil 1/2 litre, fry onion 4-5 medium size slices till golden brown then takeout all brown onion in a seperate plate for after use. Third step: In that same remaining oil put marinated Raan and also add dhania powder 2-3 TSP. Cook for atleast 2-3 hours till Raan becomes tender, on a low flame. (Note: keep turning upside down raan in Between si it does get stuck) Fourth step: when it is soft n tender add paste of brown onion almonds5-6 cashews5-6 and garam masala powder 1 tsp and (Zafran strands optional.) And Now it is ready to serve.
FOR FULL RECIPE WATCH MY VIDEO OF CHICKEN STUFFED BREAD ON YOUTUBE. Link below Link
Ingredients: Mutton 1 kg ( try to take raan's gosh), Sunflower Oil 2 small bowl, Onion 4 medium size (finely sliced), Garlic paste 1 tb, Ginger paste 1 tb, Curd 1/2 cup, Red chilli powder 1 tsp, Red kashmiri chilli powder 1 tsp, Haldi 1/4 tsp, Dhania powder 3 tsp, Vineger 2-3 tsp, Jaiphal javatri powder one pinch, Green elachi 6+7 in powder form, Garam masala powder 1tsp, Kewra essence 2-3 drops, Salt to taste.
Method: First step marination - Marinate mutton pcs with both the red chillies powder, haldi, curd, vineger, ginger garlic paste and salt for atleast 2-3 hours. Second step - heat oil...fry onion till golden brown now take out 1/4 onion from it for last step. When the onion gets golden add marinated mutton into it and add dhania powder saute masala till oil separates. Now add sufficient water and let it cook well till the mutton becomes tender ( don't use pressure cooker) Third step - When the mutton gets tender and the gravy become little thick now Add a paste of [1/4 golden crispy onion, jaiphal javatri powder, green elachi powder and garam masala powder] u can also add kewra essence 2-3 drops and the Qorma is ready Serve hot with sheermal
FOR FULL RECIPE WATCH MY VIDEO OF CHICKEN STUFFED BREAD ON YOUTUBE. Link below Link