

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
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Aromatic, protein-packed Mutton Soola, perfectly spiced and served with tangy mint chutney. A true delight!

Succulent, smoky mutton kebabs straight from the heart of Rajasthan. This recipe uses the traditional dhungar method to infuse the meat with a beautiful charcoal flavor, making it an irresistible appetizer.
Serving size: 150 g

A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Serving size: 2 tablespoon

Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
Serving size: 6 pieces


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Aromatic, protein-packed Mutton Soola, perfectly spiced and served with tangy mint chutney. A true delight!
This rajasthani dish is perfect for lunch. With 888.26 calories and 68.80000000000001g of protein per serving, it's a nutritious choice for your meal plan.
Prepare and marinate the mutton. In a large bowl, whisk the thick yogurt until smooth. Add ginger-garlic paste, raw papaya paste, mustard oil, all the spice powders (red chili, Kashmiri chili, coriander, cumin, garam masala, turmeric, kachri), and salt. Mix everything well to form a smooth marinade. Add the mutton cubes to the marinade and mix until each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for the most tender results.
Smoke the marinated mutton (Dhungar method). Once marinated, take the mutton out of the refrigerator. Heat a small piece of charcoal on a direct flame using tongs until it is red hot and glowing. Place a small, heatproof bowl (like a steel katori) in the center of the marinated mutton. Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the hot charcoal; it will immediately begin to smoke profusely. Quickly cover the main bowl with a tight-fitting lid to trap the smoke inside. Let it sit for 10-15 minutes to allow the mutton to absorb the smoky flavor.
Cook the Mutton Soola. Remove the lid and carefully discard the charcoal bowl. Thread the smoked mutton pieces onto metal or pre-soaked wooden skewers. Heat 2 tbsp of ghee or oil in a heavy-bottomed pan or griddle over medium-high heat. Place the mutton pieces (or skewers) in the pan without overcrowding. Cook for 15-20 minutes, turning every 3-4 minutes, until they are well-browned, slightly charred on the edges, and cooked through. Alternatively, grill on a preheated barbecue or in an oven at 200°C (400°F) for 20-25 minutes, turning and basting with ghee occasionally.
Garnish and serve. Once cooked, transfer the Mutton Soola to a serving platter. Garnish with fresh onion rings and chopped coriander leaves. Serve immediately with lemon wedges on the side for squeezing over the kebabs.
Prepare the Herbs (4 minutes)
Combine Ingredients in Blender (1 minute)
Blend to a Smooth Paste (3 minutes)
Prepare the Onions
Make the Batter
Heat the Oil
Taste, Adjust, and Serve (2 minutes)
Fry the Onion Rings
Drain and Serve