Maharajah Serfoji II Memorial Hall, Sadar Mahal Palace Thanjavur-613009.

Dhai Mass (Curd Mutton): Method of Preparation: Take half kg of mutton and cut into pieces and wash. Add the following masalas: 1 )chillies one table spoon, pepper half table spoon, roasted corriander seeds two table spoons,turmeric half table spoon, roasted khaskhas (opium seeds) one table spoon. roasted bengal-gram one table spoon, dried coconut scrappings three table spoons. They should be well roasted and nicely grinded into paste and applied on the mutton pieces.  Add Ginger juice two table spoon, chopped onion juice 5 table spoons, the juice or paste of garlic 2 table spoons, curd 250grams mix well and keep aside. Pour one litre of ghee in a pan and heat, add chinnamon bark half table spoon, chopped onions 3 spoons, cumin seeds half table spoon, five cloves, a small bunch of curry leaves and saute them well in the ghee. Add the mutton together with the masala and add five litres of water and cover the pan with the lid. When mutton cooked, water gets reduced ...

Thanjavur Plate: The creation of the Tanjore metal plate is credited to Raja Serfoji II (1798-1832), the Maratha ruler of Thanjavur (or Tanjore), who asked his royal artisans to create an object that would reflect the glory of his kingdom. Silver, brass, and copper are encrusted on to each other to create this stunning piece of art. The effect of silver in high relief on the reddish copper ground is unusual and striking. This metal plate has as its base a plate of brass. The  relief on copper is worked upon by a jeweller while the encrusting is done by a stone-setter with silver. All the three processes could even be carried out by a single craftsman also. The tools involved include hammers, pincers, moulds, punches, chisels, grinding stones and a forge.The first stage involves cutting the base to the size of plate planned and polishing its front side. It is then fixed firmly to an asphalt bed with a wooden base which is then heated with a blow pipe and levelled so that the basi...

Maharaja Tulaja Raja  ll

Article on history of Thanjavur Marathas.  Click the below link https://www.quora.com/Whats-the-history-of-Thanjavore-Marathas

Kesar mutton (Kesari mass): Method of Preparation: Cut the m utton into large pieces and boil and cook it well. Remove the mutton pieces and shred it by fingers in the shape of saffron flower or thread. The fibres of the mutton will be like thread if shreded by hand. Mix in it one spoon of salt and grinded paste of chillies, khas-khas seeds in the shreded mutton, mix well and keep aside, place a fry pan on the fire and pour half litre of ghee, and when the ghee gets heated put the mutton shreds and fry them till they turn golden red. In the end pour the juice of one lime fruit and mix them together. Kesar Mutton (Kesari Mass) The name kesar or kesari indicates and strike as a sweet to many people but it is not a sweet dish. It is a light spicy dish. A kind of mutton receipe which is soft like a sponge and has a delicious Yummiee taste which takes few minutes to prepare and said to be kept for a week and eat. Please stay Tuned for the next deli...

Entrance arch to Sadar Mahal Palace

Book on Thanjavur Maratha Kings is available for sales at flipkart here is the link to purchase  http://www.flipkart.com/contributions-thanjavur-maratha-kings/p/itme7jn3b9phnwrc?pid=RBKE7JN34JUHNEZX&ref=L%3A6771520788000295825&srno=p_1&query=contributions+of+thanjavur&otracker=from-search