Mix yogurt, mint, cumin and salt to taste, then cover and chill to serve.Toss red onions with vinaigrette, chaat masala, red chilli powder and salt to taste. Drain and set aside.Preheat oven to 200°C. Serve with hot biryani. Heat and add curry leaves, mustard seeds and dry red chilli with brinjal and Fry till it browns.FOR RED ONIONS: 2 red onions, sliced, 3 tbsp Benares vinaigrette, 1/4 tsp chaat masala, 1/4 tsp chilli powder, fine sea salt, coriander cress, to garnish, 2 limes, halved, to serveMETHODBring two pans of salted water to boil. Roll dough into a long rope shape, set aside. Add onions and 2 tsp fresh ginger, sautée for 5–8 minutes. Remove and cool in cold water. Mix flour with enough water to dough.Add ground masala with all ingredients, and let brinjal cook till it is soft.5 cm cinnamon or cassia bark, 4 green cardamom pods, 2 cloves, 1 bay leaf, 1 blade mace, 1 tsp cumin seeds, 2 onions (thinly sliced) 3-1/2 tsp finely chopped ginger, 100 gm plain white flour, 50 gm frozen sweet corn kernels, 50 gm frozen peas, 20 small chestnut mushrooms (halved) 1 tsp ground coriander, 1 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp garam masala, 2 tomatoes (chopped) 75 ml single cream, a few saffron threads, 1 tbsp chopped mint, 1/4 tsp ground cardamom, 1/4 tsp ground mace, sea salt, chopped coriander and mint leaves, to garnish, edible dried rose petals, to garnish 400 ml. Stir in cream and saffron, fold in rice.FOR MINT RAITA: 200 gm greek-style yogurt, 1 tbsp chopped mint, a few to garnish, 1tsp cumin seeds, toasted and ground. Repeat with broccoli, green beans. When onions have coloured, add all blanched vegetables, plus the sweet corn kernels, peas and mushrooms, and sauté for 2–3 minutes. Place the casserole in the oven and bake for 8–10 minutes until the pastry turns golden brown. Leave to stand for five minutes before serving.Fry 150 gm oil. Keep vegetables cool, drain and set aside. Sprinkle coriander and mint leaves and rose petals over biryani and serve straight from the casserole.nb-huayi. Sprinkle with the mint, remaining ginger, cardamom and mace.Make paste of onion and tomato and keep it aside. Add tomatoes and continue stirring for 2–3 minutes. — A homemaker. Drain rice, add to pan and boil for 3–4 minutes (al dente).Here is some traditional fare you can rustle up for a feast in your kitchen. Add cauliflower to the other pan and blanch for 2–3 minutes re-covering. INGREDIENTS150 gm basmati rice, soaked in cold water for 5–7 minutes, 150 gm cauliflower cut into florets, 150 gm broccoli in florets, 100 gm green beans (cut) 15 gm butter, 1 tbsp sunflower oil, 2. Break the pastry seal, uncover, place a clean tea towel on top of the biryani before Recipe courtesy Chef Atul Kochhar, NRI – Not Really Indian and Benares Baingan ka salan (For eight people)Ingredients1 kilo brinjal l 1/4 kilo onion l 1/2 tomato l a few curry leaves l 1 tsp mustard seeds l 1-1/2 tsp cumin and Seema powder l 1-1/2 tsp chilli powder l 3 dry red chillies l 1/4 tsp haldi l tamarind paste l 1 tbsp salt to tasteMethodSlice brinjal with stalk into four parts. Melt butter with oil, add cinnamon, cardamom pods, cloves, bay leaf, mace and cumin seeds, and sauté over medium heat until spices crackle. Add tamarind paste and cook for five to 10 China High titanium iron Suppliers minutes. Stir in ground coriander, turmeric, chilli powder and garam masala, and stir for a minute. Add 1 tsp vinegar and simmer. Put the lid on a casserole and use the dough to seal
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