Indian Delicacies

 VEGAN LENTIL RECEPIES

1. Dal Makhani

Dal Makhani - A creamy and flavorful Punjabi lentil dish made with black lentils (urad dal) and kidney beans (rajma).

Ingredients:

1. 1 cup black lentils (urad dal)

2. 1/2 cup kidney beans (rajma)

3. 2 tbsp. ghee or oil

4. 1 onion, finely chopped

5. 1 tbsp. ginger-garlic paste

6. 2 tomatoes, pureed

7. 1 tsp cumin seeds

8. 1 tsp coriander powder

9. 1 tsp garam masala

10. 1/2 tsp red chilli powder

11. Salt, to taste

12. 2 tbsp. cream (optional)

13. Fresh coriander leaves, for garnish

Instructions:

1. Soak the black lentils and kidney beans in water for at least 6 hours or overnight.

2. In a pressure cooker, cook the lentils and beans with enough water until soft and tender.

3. In a separate pan, heat ghee or oil and sauté the onions until translucent.

4. Add ginger-garlic paste and cook until fragrant.

5. Add tomato puree and cook until the oil separates.

6. Add cumin seeds, coriander powder, garam masala, red chilli powder, and salt, and cook for a         minute.

7. Add the cooked lentils and beans to the tomato mixture and simmer for 15-20 minutes.

8. Add cream (optional) and cook for a few more minutes.

Garnish with fresh coriander leaves and serve hot with rice or roti.

EASY MUTTON BIRYANI RECIPE

Indian mutton biryani is known for its rich flavors and aromatic spices. It is typically made with long-grain basmati rice, meat (usually lamb), and a variety of spices such as cumin, coriander, turmeric, and garam masala. 

Here's an easy mutton biryani recipe:

Ingredients:

1. 500g mutton, cut into pieces

2. 2 cups basmati rice, soaked for 30 minutes

3. 2 onions, sliced

4. 2 tomatoes, chopped

5. 1 tablespoon ginger garlic paste

5. 1/2 cup plain yoghurt

6. 1 teaspoon red chilli powder

7. 1 teaspoon coriander powder

8. 1/2 teaspoon cumin powder

9. 1/2 teaspoon garam masala

10. 2-3 bay leaves

11. 4-5 green cardamom pods

12. 4-5 cloves

13. 1 cinnamon stick

14. 1/4 cup vegetable oil or ghee( Indian clarified butter)

15. Salt to taste

16. 4 cups water

Fresh coriander leaves and mint leaves, chopped (for garnishing)

Instructions:

1. In a large pan, heat the vegetable oil and add the bay leaves, green cardamom pods, cloves, and cinnamon sticks. Fry for a few seconds until fragrant.

2. Add the sliced onions and fry until golden brown. Then add the ginger garlic paste and fry for another minute.

3. Add the mutton pieces and fry until the mutton is browned on all sides.

4. Add the chopped tomatoes, red chilli powder, coriander powder, cumin powder, garam masala, and salt to taste. Mix well and cook for a few minutes until the tomatoes are soft and the spices are fragrant.

5. Add the plain yoghurt and mix well. Cook for another few minutes until the yoghurt is  well incorporated and the mixture is slightly thickened.

6. Drain the soaked rice and add it to the mutton mixture. Mix well and fry for a few minutes until the rice is slightly toasted.

7. Add 4 cups of water and bring the mixture to a boil. Cover the pan with a lid and simmer on low heat for 20-25 minutes until the rice and mutton are cooked through.

Once done, turn off the heat and let the biryani rest for 10 minutes.

Garnish with chopped coriander and mint leaves and serve hot.

Enjoy your delicious mutton biryani!