THE RAJASTHANI CHICKEN COOKBOOK

1) RAJASTHANI LAL MASS The history of Rajasthani Lal Maas dates back to the era of the Rajput warriors in the region of Rajasthan, India. It is believedthat Lal Maas was originally created by the Rajputs as a dish to be enjoyed during hunting expeditions. The word "Lal" means red in Hindi, and "Maas" means meat, signifying the distinctive red color of the meatRajasthan has a rich history of hunting, and the Rajputs, known for their fierce valor and hunting skills, used to embark on expeditions to hunt wild game, especially boars and deer. It is during these hunting trips that the idea of Lal Maas originated. Legend has it that Lal Maas was first prepared for the Rajput warriors by their chefs, who used a blend of various spices, including red chili powder, to marinate the meat. The use of red chili powder gives the dish its vibrant red color and the hot and spicy flavor that it is known for. The dish was cooked in an earthen pot over an open fire, infusing it with a smoky flavor. Lal Maas was not just a delicious dish but also served practical purposes for the Rajputs. The spice blend used in the dish was believed to keep the body warm and provide the much-needed energy during the cold winter nights. Additionally, the spices helped mask the gamey taste of the wild meat and acted as a natural preservative, allowing the dish to be consumed over a longer period. Originally, Lal Maas was prepared using game meat like boar or deer, as it was readily available during hunting expeditions. However, over time, the dish evolved, and people started using other meats like mutton or chicken to prepare it. The recipe was passed down through generations, and today, Lal Maas is one of the iconic dishes of Rajasthani cuisine. Lal Maas is usually served with bajra roti (millet bread) or rice, and garnished with fresh coriander leaves. The fiery and robust flavors of the dish have made it popular not only in Rajasthan but also across India and internationally. In recent years, there have been variations of Lal Maas that cater to different tastes. Some people prefer a milder version of the dish, adjusting the spice level to their liking. However, the traditional Rajasthani Lal Maas continues to be cherished for its original flavors and its historical significance in the culinary heritage of Rajasthan.