What's the best authentic Indian food?

Question

it smells good...

Answer 1

I dunno !!! McDonald's !!!

Answer 2

depends on which part of India,
whether veg or nonveg,
whether spicy or non-spicy.
Traditional Indian food basically provide a balanced nutrition
and checks obesity, particularly the south indian varities. Here we have a concept called "food is medicine"ie Taken in correct proportions has medicinal value.

Answer 3

Beef Jerkey
Pemmican
Hard tack
dried Corn
dried berries

Answer 4

Biryani, Tandoori chicken, Nihari, Achar Ghosht, Chicken do Piyaza..... the list is endless.

Answer 5

Dhokla

Answer 6

in indian churculcure they have a very wide of food . my opion?

Answer 7

Depends on what part of India you are talking about...
Samosas, naan, curry are all delicious.

Answer 8

pongal with vadai with sattney and sambar.

Answer 9

idli and sambhar

Answer 10

idli and sambhar

Answer 11

Appetizers

Vegetable Samosas

Ingredients

Oil 2 tbsp
Small Onion, finely chopped 1
Clove Garlic, crushed 1-2
Cumin 1 tsp
Chili Flakes 1/2-1 tsp
Curry Powder 1 tbsp
Lentils 1 cup
Large potato, finely chopped 1
Fresh or frozen peas 1 cup
Water 1 cup
Flour 1 tbsp
Water, extra 1/4 cup
Pastry
All-purpose flour 3 cups
Oil 3 tbsp
Warm water 1 cup

Preparation

In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minute, stirring.
Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender.
Blend flour with second water, add to mixture, and stir until mixture boils and thickens.
To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough.
Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.
Place 1 tsp (5 mL) of filling into centre of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger.
Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minute); drain on paper towel. Serve with cilantro or mint chutney .



Onion Bhajia

Ingredients
Chickpea Flour (Besan) 1 cup
Oil 2 tbsp
Ground Cumin 1 teaspoon
Salt 1 1/2 teaspoon
Chopped Green Chillies (Jalapeno) 1-2 each
Water 1/2 cup
Sliced Onion 1 1/2 cup

Preparation

Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Dip onions in batter to coat.
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve with cilantro or mint chutney


Bhelpuri

Ingredients

1/2 cup Puffed Rice
1/2 cup Sev
1/4 cup Chopped Onion
1/2 cup Dal-mixture
2-3 Chopped green chillies
1/2 cup Tamarind Chutney
2 tbsp Lime Juice
3-4 Boiled and chopped potatoes
1/2 tsp Red Chilli Powder
1/4 tsp Black Salt (also known as Rock Salt)
Salt to taste

Preparation

Mix all the above ingredients well & serve garnished with coriander leaves.


Kachori

Ingredients

Cover
1 1/2 cup Wheat Flour
3 tbsp Oil
Salt to taste
Water to knead dough

Filling
1 cup Yellow Moong Daal washed and soaked for 1/2 hour
1 tsp Garam Masala
1 tsp Red Chili Powder
1/2 tsp Coriander (dhania) Powder
1/2 tsp Crushed coriander seeds
1/2 tsp Fennel seeds
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1 tbsp Chopped Coriander Leaves
2 tbsp Salt
2-3 pinches Asafoetida
1 tbsp Oil
Oil to deep fry
1 tbsp Plain flour for patching


Preparation

For Cover
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.

For Filling
Put plenty of water to boil and add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully but enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
Mixing Dough and Filling

Make a paste with water, of flour for patching. Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully. Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying. Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori. Serve hot.
Serve with tamarind or mint chutney



Vegetarian Dishes :-

Chana Masala

Ingredients

2 cups Dried chickpeas (garbanzo beans)
3 Large onions, finely chopped
1 Large tomato
1 small can Tomato Paste
2 tsp. Cumin Seeds
1 Tbsp. Ginger, Finely Minced
2 Tbsp. Ground Coriander
2 Tbsp. Ground Cumin
1 Tbsp. Ground Chili Powder
11/2 Tbsp. Dried mango powder
2 tsp. Garam Masala
1 tsp. Black Pepper
4 tbsp. Oil
1 1/2 tsp Salt


Preparation


If using dried chickpeas, soak the chickpeas in 5 to 6 cups of water for at least six hours, or overnight. You may add 1 tsp. baking soda to the water to encourage the chickpeas to swell up even further, but the following day, you must take care to rinse the chickpeas very well to remove any lingering taste from the baking soda. After soaking, discard soaking water, rinse chickpeas well, and add enough water so that chickpeas are submerged under two additional inches of water. Cook in pressure cooker on medium heat for 20 minutes, or cook in a regular pot (bring to a boil, cover & simmer for 1.5 hours).
Heat oil in a large saucepan and add cumin seeds. Stir until cumin seeds begin to crackle. Add ground spices and stir for 30 seconds. Add the onion and fresh ginger and continue to stir until the onions turn golden-brown. Add the tomato paste and one fresh chopped tomato. Cook for 4 or 5 minutes.
Mash one cup of the boiled chickpeas and add to the onion-tomato mixture. Stir well. Add the remaining boiled chickpeas, and cook for 5 to 6 minutes to achieve a nice consistency. You may add some of the chickpea water (or just plain water) to vary the thickness or thinness of the curry. Add the steamed potatoes if you wish, and salt to taste.
Garnish

Add chopped fresh onions, fresh tomatoes, and fresh cilantro


Baingan Bhartha

Ingredients

1 Medium-sized Eggplant
3 Chopped medium onions
3 Medium chopped tomatoes
1/2 tsp Garlic
1 Minced Pices of ginger
1 Chili Halapeno
1/2 tsp Amchur
1 tsp Coriander Powder
1/2 tsp Garam Masala
3 tbsp Vegetable Oil
1 1/2 tsp Salt


Preparation


Put the eggplant as is into the oven at 350 till its done
The eggplant is ready when the skin is all wrinkled and water seeps out of it.
Srape out any burnt skin with hand, mash softened eggplant till soft, keep aside.
Put oil in a skillet and heat till its just short of smoking. To the oil add the onions, and cook until they become translucent.
Add the salt, amchur, coriander powder, garlic, ginger, tomatoes and chili. Stir fry for 2-3 minutes
Add mashed eggplant, stir, add 1/4 cup water
Stir, cook covered till oil seperates.
Pour into serving bowl, garnish with chopped coriander.


Paneer Makhani

Ingredients

1 lb Paneer
5-6 Medium choppped tomatoes
1 tsp Minced Ginger
2 pieces Bay Leaves
2 pieces Cardamom
1/2 tsp Turmeric
3/4 tsp Garam Masala
1/2 tsp Red Chili Powder
1/2 tsp Salt
1/2 tsp Sugar
5 tbsp Cream
4 tbsp Oil
2 tbsp Ground Coriander Leaves


Preparation


Heat oil in a pan. Add tomatoes, ginger, bay leaves, cardamon and chilli powder.
Cover and cook for about 10 minutes, till the tomatoes are pulpy. Cool.
Grind the tomatoes to a puree in the mixer.
Pass the puree through a fine sieve.
Keep the strained puree on fire. Add salt, garam masala and sugar to reduce the sourness. You may add more sugar if required.
Add 4 tbsp of cream and remove from fire. Add paneer pieces about 1 hour before eating.
Garnish with the remaining cream and coriander leaves


Daal Makhani

Ingredients

3/4 cup Whole Urad Daal
1/4 cup Moong Daal
1 tbsp Cumin Powder
1/2 tsp Turmeric
1 tsp Red Chili Powder
6-4 tbsp Butter
1 Finely Chopped Onion
1 Grated Tomato
1 tsp Grated Ginger
2 tbsp Heavy Cream to Garnish
1 1/2 tsp Salt


Preparation


Wash the daals well. Soak for 20 minutes. Cook the both daals in a pressure cooker along with the spices - coriander powder, turmeric, red chili powder, salt and water.
In a pan melt butter on medium heat. Add the chopped onion and fry until golden brown then add the ginger, chopped tomato and 2 tablespoon heavy cream and cook for 5 minutes.
Add both the daals. Mix thoroughly. Cook for a few minutes. Now remove the daal in a serving container.
Heat the 2 tablespoons of butter in a separate pan, when the foam settles add the red chili powder and mix quickly. Pour over the daal. Now pour the heavy cream that you have set aside for garnishing over the daal. You can also add cilantro and onion for garnish


Dum Aloo

Ingredients

2 lb Potatoes
2 Cloves
2 tbsp Cashewnut
1/2 tsp Cumin Seeds
2-3 Minced Green Chillies
1/2 tsp Turmeric
2 Cardamom
1/4 tsp Asafetida
1/2 tsp Red Chili Powder
1 tsp Garam Masala
1/2 tsp Salt
1 Bay leaf
2 cup Beaten Curd
4 tbsp Oil
2 tbsp Coriander Leaves


Preparation


Use a fork to prick and make holes in the potatoes. Heat them in a pan with 2tbsp oil and fry to golden brown. Keep aside.
Heat 2 tbsps oil in a pan and fry cumin seeds. Add all the powders, asafetida, cloves, crushed cashews, cinnamon and the bay leaf. Cook for 5 minutes in medium heat.
Add the fried potatoes, curd, salt and 1 cup water. Cook in a tightly covered vessel till potatoes are tender. Sprinkle water occasionally if required.


Chicken Dishes:

Chicken Kadai

Ingredients

1 lb Skinned & cutup chicken
1 Medium Chopped Onion
3 Peeled and chopped tomatoes
2 Finely Chopped Cloves
1 1/2 tsp Minced Ginger
2 tbsp Oil
1 tsp Turmeric
2 tsp Garam Masala
1 tsp Chili Powder
1 tbsp Grated Coconut
1 tbsp Lemon Juice
1 tsp Salt
2 tsp Chopped Cilantro (for garnish)


Preparation


Dry the chiken with paper towels. Fry the onion with the garlic & ginger in the oil until it becomes translucent and brown.
Add everything into the mix including the chicken. Keep aside the cilantro for garnish.
Fry for a few minutes until the chicken is coated with spices.
Cover tightly & cook over very low heat for about 40/45 minutes
Garnish with cilantro for added taste


Chicken Tikka Masala

Ingredients

Part I
2 lbs. Boneless chicken breast
1/4 cup Curd
3 tsp Minced Ginger
3 tsp Crushed Garlic
1/4 tsp White Pepper
1/4 tsp Cumin Powder
1/4 tsp Mace
1/4 tsp Nutmeg
1/4 tsp Cardamom Powder
1/4 tsp Chili Powder
1/4 tsp Turmeric
3 tbsp Lemon Juice
4 tbsp Vegetable Oil
Butter
Part II
5 oz. Tomato Paste
10 oz. Tomato Puree
2 lbs. Chopped Tomatoes
2 tsp Ginger Paste
2 tsp Garlic Paste
2 tsp Green Chilies
1 tbsp Red Chili Powder
2 tsp Cloves
8 Cardamom
1 tsp Salt
3 tbsp Butter
2/3 cup Cream
1 tsp Fenugreek
2 tsp Ginger Julienned
2 tsp Honey


Preparation


Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.


Chicken Curry of Vindaloo

Ingredients

3 Diced Chicken Breasts
1 cup Curry Masala Gravy
1/4 Finely Chopped Onion
2 tsp Curry Powder
1 tsp Chilli Powder
8 Chopped Green Chilies
4 cloves Crushed Garlic
2 tbsp Grated Ginger
4 tbsp Chopped Coriander Leaves
1 tsp Garam Masala
5 tbsp Oil


Preparation


Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
Add the Chicken pieces and seal well on all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.


Lamb Dishes


Lamb Vindaloo

Ingredients

3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt

2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root

1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water


Preparation


Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.

Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.

Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
Pick out and discard the bones and serve over rice.

Rogan Josh

Ingredients

1 tbsp Whole Fennel Seeds
3 1/4 cup Plain Curd
6 tbsp Vegetable Oil
1 3/4 stick Cinnamon
1/2 tsp Whole cloves
2 tsp Salt
1 pinch Asafetida
3 lb Cubed Lamb
4 tsp Paprika
1/2 tsp Cayenne pepper
1 1/2 tsp Dried Ginger
4 cup Water or beef broth
1/4 tsp Garam masala


Preparation


Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves.
A second later, put in the ground asafetida. A second after that, put in all the meat and the salt.
Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way.
Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.


Tandoori Dishes

Chicken Tandoori

Ingredients

4 Chicken Drumsticks
4 Chicken Thighs
1 Diced onion
2 tbsp Crushed Ginger
5 cloves Crushed Garlic
2/3 cup Plain Curd
1/4 cup Lemon Juice
1/2 tsp Turmeric
1 tsp Chili Powder
1 tsp Cumin Powder
1/4 tsp Ground Cinnamon
1/4 tsp Ground Cloves
2 tsp Salt
1 tbsp Oil
1/4 tsp Garam Masala
1/4 tsp Coriander
1/4 tsp Corn Starch


Preparation


Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife.
Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag.
Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally.
To cook, lift the pieces from the mariande and wipe off the excess
Grill/broil with a hot flame for about 5 minutes per side to seal in juices, then continue to cook over a lower flame until the meat is cooked through
Garnish with side of lettuce, sliced onion rings and lemon.


Seekh Kabab

Ingredients

2 lbs Lean Meat of the Leg of Sheep or Goat
2 Eggs
1 tsp Black Cardamom Seeds
1/2 tsp Cinnamon Powder
1/2 tsp Ginger Powder
1/2 tsp Aniseed Powder
1/2 tsp Red Chili Powder
1/2 tsp Caraway Seeds
1 tsp Salt
1 Medium chopped Onion
5 cloves Chopped Garlic
1 tsp Dry Mint Leaves
1/2 cup Oil


Preparation


Crush the cardamom seeds
Cut the meat into small pieces and then chop together fine.
While chopping, add the white and yolk of the eggs, chopped onion and garlic, all the other spices, salt and a tbsp of clarified butter.
Go on mixing and side by side chopping, till a homogenous well blended mince is formed.
Mount the minced meat on as many iron Skewers as may be needed. This will depend on the length of each 'kabab', and its thickness. (Usually 8" to 10" long 'kababs' of about 1" diameter are made. )
Then roast the 'kababs' on live wood-charcoals, placed in a rectangular iron open fire box, or in an earthen oven or an electric oven.
The skewers should be turned often, so that the 'kababs' roast evenly on all sides, to a dark brown colour.


Boti Kabab

Ingredients

1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds


Preparation


Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
Put the meat into a bowl and add the liquidised ingredients.
Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
Thread meat onto skewers leaving about ¼-inch gap between each piece.
Mix any remaining marinade with the oil and keep aside.
Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
Turn the skewers over and grill for a further 2-3 minutes.
Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.


Rice

Vegetable Biryani

Ingredients

1 cup Basmati Rice
1 1/2 cup Water
1 cup Vegetables
1/2 inch Cinnamon Stick
2 Cloves
2 Cardamom
1 1/4 tsp Salt
1/8 tsp Turmeric Powder
1 tsp Coriander (Dhania) Powder
2 Chilies
1 lb Tomatoes
1/2 cup Coconut
1 bunch Coriander Leaves
4 cloves Garlic
1/2 inch piece Ginger
2 tbsp Butter
1 Onion cut lengthwise


Preparation


Wash the rice and drain the water. Extract one cup of water from tomatoes.
Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions, chilies and fry until onions turn golden brown.
Add ginger and garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water and 1 cup water.
Add coconut, coriander powder (dhania powder), salt and let boil
Add rice, coriander leaves and vegetables. Reduce to low heat and let the rice cook.


Chicken Biryani

Ingredients

2 Large onions cut lengthwise
2 Large chilies cut lengthwise
2 cups Basmathi Rice
1 Large Tomato
10-15 Coriander leaves
5 Mint Leaves
1 clove Garlic
1 inch Ginger
1/2 cup Coconut Powder
3 tsp Salt
3-4 Cloves
2 Cardamom
1 Bay Leaf
1 inch Cinnamon Stock
1 cup Yogurt
2 tbsp Butter
1 lb Boneless Chicken


Preparation


Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon.
Put onions and chilies in vessel and fry on low heat until onions turn brown.
Add ginger, garlic paste and fry until oil separates. Add tomato and fry for 1 minute.
Add chicken, salt and yogurt and fry for one minute.
Add mint and coriander leaves. Cover and cook until the gravy becomes semi-solid.
Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken).
Remove and serve


Lamb Biryani

Ingredients

2 lbs Lamb
1 1/4 cup Basmati Rice
3 Sliced Medium Onions
2 tbsp Mint to garnish
For the marinade
2 Medium Onions
6 Cloves Garlic
4 inch Ginger Root
1 sprig Mint
4 small Green Cardamoms
4 Cloves
2 tsp Poppy Seeds
1 inch Cinnamon stick
4 Green chilies
2 cups Plain curd


Preparation

Making the marinade


Grind together all the above ingredients for marinade, except the yogurt to form a smooth paste. Add the ground spices to the yogurt and mix well. Marinate the lamb pieces in this mixture for about 2 hours.
Cooking the lamb


Fry the sliced onions in a few table spoons of little ghee, until they are golden brown. Add the the lamb marinade and mix thoroughly. Add about 1 pint of water over the lamb and heat and bring to boil. Lower the heat, cover and cook until the lamb is tender.
Cooking the rice


Wash the rice in cold water. Wash it at least three times. Drain all the water out from the rice. Set aside for 20 minutes. In a pot add 3-4 tablespoons of ghee and sauté the drained rice until the rice grains separate and then start sticking together again. Remove from heat. Add salt to taste. Mix well. Set aside.
Layering the lamb biryani


3 Medium onions, sliced thinly and fried to golden brown
1/2 cup of Sliced almonds, fried to golden brown
1/2 cup of Sliced almonds, fried to golden brown
1/2 tsp Saffron and 3 tablespoons warm Milk
Mix the Saffron with the milk. Set aside.
In a large ovenproof "Corning" container add a layer of rice followed by a layer of the cooked lamb along with a little sauce from the lamb. Now sprinkle the fried onions, almonds, raisins, and saffron mixture.
Now add a layer of rice and lamb and again sprinkle the fried onions, almonds raisins and saffron mixture. Add the final layer of rice and again for the final time sprinkle the fried onions, almonds, raisins, and saffron mixture. Add about 3-4 tablespoons of melted ghee on top.
Add enough water until you see the water level about a 1/2 inch higher than rice. Cover the saucepan well with a tight fitting lid. Or you can cover with aluminum foil. Put the pan inside the oven. Oven temperature should be over 450 F for 45 minutes. Garnish with a few mint sprigs.


Chutneys

Coconut Chutney

Ingredients

1 cup Grated Coconut
2 Dry Red Chilies
1 tsp Mustard Seeds
2 tsp Urad Daal
1 Dry piece tamarind
Salt to taste
1 tsp Sugar
1 tsp Heeng
1 tbsp Oil


Preparation


Grate the coconuts.
In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Let it cool completely .
Add the tamarind, sugar, heeng & coconut & grind it to a fine paste.
Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

Mango Chutney

Ingredients


1 lb Mango
1 cup Sugar
1/4 tsp Salt
1 tsp Grated Ginger
2 Whole Red Chili
3 cupo Water
2 tbsp Raisins


Preparation


Green mangoes are preferable but half rip mangoes can also be used. Peel off the skin and cut in small pieces.
Heat oil in a non stick pan and add red chili till splutters. Ensure not to burn.
Add mango, ginger, raisins and cook for one minute. Add sugar, salt and water and bring to boil.
Reduce heat and simmer till thickens. Remove, cool and serve.


Raita

Ingredients

300 gms Yoghurt
1/4 cup Milk
1/2 Peeled and chopped cucumber
1 Diced Tomato
1/2 Finely chopped Onion
1/4 tsp Freshly ground black pepper
1 tsp Salt
1/2 tsp Cumin Seeds
4-5 Chopped Mint Leaves
1-2 Finely chopped Green Chilli


Preparation


Pour milk into yogurt and stir to make thick creamy paste.
Wash the chopped onions if you don't like the sharp taste of onion
Now add all other ingredients and the raita is ready.