This Friday, 9th Dec ’11 was our Marriage Anniversary. For the first time we celebrated it away from home at a holiday resort called Holiday Village in the outskirts of Bangalore. So me, my hubby and my little son packed our bags and drove off after lunch and reached there just in time to enjoy the receding sun.
Thankfully the weather was pleasant and sunny which enabled us to play soccer, relax by the poolside, chase the geese at the garden and take a lot of pictures. During night the ambience changes to a cozy and dimly lit place where every Friday there is Mehfil E Ghazal ( Ghazal Song ) performed by a very talented singer, who not only is an expert in ghazal but a range of classical songs.
|Hosh walo ko khabar kya Aashiqi kya cheez hai....|
This coupled with absolutely stupendous Kababs and mughlai food made a great evening. Just thought to share this experience with all my blogger friends.
Now coming back to posts, I had the opportunity to prepare Lal Maas from Soma (Ecurry ). After thoroughly following her step by step process, it was close to as delicious as her’s.
However, I would not like to mention the recipe yet again as it has been very comprehensively explained by Soma. Also, I also liked that she has used both garlic and chilies generously much to my liking. I know many of you have already seen and practiced recipes from her blog. Still for those who haven't I recommend that you visit her blog.
She explains the recipes with minutest of detail and her recipe pictures are fabulous. Thanks Soma for sharing this wonderful flavour of red mutton curry with us.
The USP of this dish is that she challenges her readers to apply a lot of chili garlic paste which eventually turns the gravy into bright red color which overshadows all the other dishes on the table. Also the garlic adds up to the zing of the dish which stays with you for a long time.