Mint Chutney or "Pudina Chutney" as it is called in India, is a green chutney that is very cooling
in the summer and usually eaten with samosas and other fried snacks. Spread this chutney on buttered toast for a fresh tangy and spicy taste. Use this chutney in sandwiches and along with an Indian meal.
Ingredients:
1 bunch fresh mint
1/2 bunch fresh cilantro
1/2 inch piece of ginger root
salt to taste
1 green chili
2 tablespoons lime juice
1/2 teaspoon sugar
2 teaspoons coriander powder
2 teaspoons amchoor (mango powder from Indian grocery, or substitute more lime or lemon juice)
1/2 cup onion
1/4-1/2 cup water for blending
Method:
1. Clean the mint leaves and cilantro leaves.
2. Add all ingredients except the water together in a blender or
3. Blend/process and add water as you blend to make it the consistency of pancake batter.
Traditional Festive Mutton or Lamb Biryani Recipe -Serves 4 -
Ingredients
Marinate the meat
2 lb. mutton or lamb cleaned and cut into 1/2 inch cubes
2 cups yogurt
1 tbsp. of turmeric powder
2 tbsp. of coriander powder
1 tbsp. of cumin powder
1 tbsp. of red chilli powder
1 tbsp. of garam masala powder
1 tbsp. of ginger paste
1 tbsp. of garlic paste
Marinate the meat pieces in yogurt, salt, and the above spices and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place.
Making the Rice
2 cups basmati rice, washed, soaked in 2 cups water and kept aside
1 tbsp. whole garam masala
1 tbsp. whole cumin seeds
1 tbsp. ghee
Making the Biryani meat
2 cups of sliced onions
5 tbsp. of ghee or oil
2 green chillies minced
1 tbsp. of ginger paste
1 tbsp. of garlic paste
2 cups of chopped tomatoes
Salt to taste
1 tbsp. of garam masala powder
Layering the rice for Biryani
a generous pinch of saffron soaked in ½ cup of warm milk
1 two inch piece of fresh ginger, julienned
½ cup of fresh coriander leaves washed and minced
½ cup of fresh mint leaves washed and minced
2 tbsp. butter
For Garnishing
Fried sliced onions
Method:
- In a pot with a tight lid - heat 1 tbsp. of ghee. When the ghee is hot add the cumin seeds and then add the whole garam masala. Add rice and saute. Add water and bring the water to a rolling boil. Bring heat to low and steam the rice by putting the tight lid on for 10 minutes. Keep aside and do not open the lid.
- Heat ghee or oil in another thick-bottomed pan. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add marinated meat and 1 cup of water, chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally until meat is tender.
- Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garm masala powder, mint leaves and butter.
- Cover it with aluminium foil and cook in a pre-heated oven for fifteen to twenty minutes.
- Serve garnished with fried sliced onions and mixed vegetable raita.
