• India Servings many uses herbs pungent, like fennel, nutmeg, cumin, cardamom up. Stir-fry seasoning with a little oil, to scent reduced.
• To neutralize the stinging sense of flavor, add lemon juice or fresh red tomatoes into the dish.
• Are you a fan of the herb leaves, such as mint leaves or coriander leaves? Be bold to combine into Indian dishes that you cook. The result, a modern Indian dish irresistible.
• Mix match Indian dishes like kebabs fat, with accompanying fresh sour taste, such as pickled cucumbers or yogurt sauce.
• If you must mix the yogurt into a dish, pour the yogurt at the end of cooking process. Point to the taste of yogurt is not quickly lost due to heat.
• The kitchen uses traditional Indian tandoori can be replaced with oven 240oC.
• Do not wash meat goats, because the goat has sebaceous glands that cause odor. When washed, this smelling liquid will spread throughout the meat.
• Select a young lamb that is not a lot and not much fat. Sign, fiber is more subtle than beef, when held the meat tender.
• If you buy meat goats are still fat, meat fat trim. Besides being good for health, fat goat meat too much will give the sharp smell of cooking lamb.
• For cooking or stir fried rice, select the young lamb. Cut small and thin, so fast tender.
• Soften lamb can wrap the lamb for 1 - 2 hours with a papaya leaves washed and then knead until the bones broken . Or mix the meat with the grated pineapple for 1-2 hours. Or add the meat with baking soda.
• Thawing frozen meat slowly, because if done quickly, the meat will become hard.
Handi Biryani
Ingredient :
400 g of rice, soaked and drained
400 g medium-size onions, roughly chopped
2 teaspoons saffron
1 ½ teaspoon salt
Cardamom
Cloves
5 cm cinnamon stick
1 bay leaves
100 g medium-size carrots, diced ½ cm
75 g of white cauliflower, make a small bud
50 g mini beans
50 g fresh peas
3 teaspoons oil
½ tablespoon ginger paste
½ tablespoon garlic paste
5 green chilli, roughly chopped
1 tablespoon ground coriander
1 tsp turmeric powder
1 teaspoon chili powder
150 ml yoghurt
2 tomatoes, chopped
½ teaspoon garam masala powder
2 tablespoons chopped cilantro
2 tablespoons chopped mint leaves
1 tablespoon ghee
2 cm ginger, thinly sliced
Direction :
1. Chop the fruit of goods and other slices. Soak saffron in hot water. Reserve
2. Cook rice in 1 lt of water with salt, cardamom, cloves, cinnamon, and bay leaves until the water is shrinking. Lift. Set aside.
3. Combine carrots, cauliflower, mini beans, peas, boiled with 750 ml of salt water. Drain, set aside.
4. Heat some oil, saute the remaining onions until fragrant and golden brown. Drain.
5. Heat the remaining oil, put cumin, when the color began to change, add chopped onion and stir well. Saute until golden.
6. Add the ginger, garlic, green chilli and stir well. Enter the coriander powder, turmeric powder, red chilli powder, yogurt and stir well. Add the tomatoes. Cook over medium heat. Enter the boiled vegetables, salt and stir well.
7. Set (a layered) vegetables and rice, season which has soaked saffron, garam masala powder, coriander leaves, mint leaves, saute onions and ghee in between the layers and the top. Make sure the top layer was given a sprinkling of saffron and spices.
8. Cover and wrap with aluminum foil. Heat over low heat for 20 minutes. Serve hot.
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