Thai Green Curry With Vegetables

Ingredients
• Carrot, cut 1 inch diamonds Into a medium
• Cauliflower, Separated Into florets 1/2 small
• Baby brinjals 2-3
• Potato, diced 1 medium
• Lemon grass stalk 5
• Lemon juice 1 teaspoon
• Salt to taste
• Fresh coconut milk 3/4 cup
• Fresh basil leaves 2-3
• For green curry paste
• Green chillies 10
• Shallots 3
• Garlic cloves 9
• 1 inch piece galangal
• Lemon grass 3 inch piece
• Lemon rind, grated 1/4 teaspoon
• a small bunch Coriander roots
Coriander seeds 2 teaspoons •
Cumin seeds 2 teaspoons •
• Salt to tast

Method
To make green curry paste, grind green chillies, shallots, garlic, galangal, lemon grass, lemon rind, coriander roots, coriander seeds, cumin seeds and salt to a fine paste. Blanch all the vegetables. Tie lemon grass in a muslin cloth to make a bundle. Crush it slightly. Heat a non-stick pan, add green curry paste and roast for one minute. Add the blanched vegetables, lemon juice and cook for three to four minutes stirring continuously. Add three cups of water and continue to cook. Add lemon grass bundle and cook for three to four minutes till the lemon grass flavour is imparted. Remove the bundle and add salt and coconut milk. Simmer for a minute. Add basil leaves and take off the heat. Serve hot.

HYDERABADI BIRYANI RECIPE

Ingredients:
• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tsp Ghee
How to make Hyderabadi Biryani:
• Smear the pieces of meat with ginger-garlic paste.
• Keep them to marinate for an hour.
• In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.
• Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
• Leave the meat as it is for 1 hour.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
• Now add the aromatic water in a circular motion over the rice layer.
• Now tightly cover the vessel with a lid. Keep it on a low flame.
• Remove the vessel from the flame exactly after 15 minutes.
• Hyderabadi Biryani is ready to eat.