Chilli beans with rice

Ingredients:

* 2 tbsps Olive oil
* 350 gms Basmati Rice
* 1 tbsp Plain Flour
* 1 tbsp Tomato Juice
* 1 Garlic Pod, crushed
* 1 Large Onion, chopped
* 1 tbsp Hot Chilli Powder
* 150 ml Hot Vegetable Stock
* 400 gms Chopped Tomatoes
* 400 gms Red Kidney Beans, rinsed & drained
* Salt and Freshly Grated Black Pepper
* Fresh Parsely, chopped


Method:
1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
2. Meanwhile, heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
3.
4. Stir the chilli powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
5. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes stirring occasionally.
6. Season the chilli sauce with salt and freshly ground black pepper. Drain the rice and serve at once, with the chilli beans, sprinkled with a little chopped fresh parsley.

creamy rice

ingredients

2 cups long-grain rice
Two onions, chopped
Oil for sautéing
1 3/4 cups water
1 tsp. salt
2 cups of soy milk
Additional 3/4 cup of water

Method

Clean and wash the rice until the water runs clear. Drain. Sauté the onions
in oil. Add the salt to the water and bring to a boil. Add the soy milk and
additional water to the boiling water, then add the rice and onions. Boil until
soft and purée-like.

Vegetable Biryani

INGREDIANTS:- 

 

3 cups Basmati Rice (pre-soaked for atleast 30 minutes and washed well with a few changes of water)

Vegetables (any of your preferance - chopped in 1" pieces)

2 medium to large Onions (thinly sliced)

5 Green Chillies (more or less may be used depending on spice preferance)

Fried Cashewnuts (Kaaju) (optional)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

A bunch of Fresh Mint Leaves (Podina)

5 Cloves (Loung)

2 Cinnamon Sticks (Dal Cheeni)

4 Bay Leaves (Tezz Pattay)

5 Small Cardamoms (Choti Sufaid Ilaichi)

5 strands Saffron (Zafran)

2 tsp. Garlic Paste (Pisa Lehsan)

2 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance)

Salt (to taste)

2 tsp. Tomato Ketchup

1 cup of Coconut Milk

1 cup of Thick Curd

4 tbsp. Clarified Butter (Ghee) or Cooking Oil

INSTRUCTIONS:-

1) Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary). Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well. Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well. Add in the vegetables and stir for about 5 minutes.

2) Add in the paste of fresh coriander, fresh mint and green chilles. Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chilli powder and salt and mix well.

3) Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.

Vegetable Pulao

INGREDIANTS:-

 

1 1/4 cup Basmati Rice (pre-soaked for atleast 30 minutes and washed with a few changes of water)

½ cup Green Peas (Mattar)

1 large Tomato (chopped)

1 large Onion (chopped)

1 ½ tsp. Cooking Oil

1 tsp. Cumin Seeds (Zeera)

½ tsp. Turmeric Powder (Haldi)

1 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Garlic Paste (Pisa Lasan)

1 tbsp. Lemon Juice

3 Green Chillies (slit into 2) (more or less may be used depending on taste preferance)

2 Big Black Cardamoms (Bari Kaali Ilaichi)

3 Bay Leaves (Tezz Pattay)

6 Cloves (Loung)

2 Cinnamon Sticks (Dal Cheeni)

Salt (to taste) 

INSTRUCTIONS:-

1) Wash rice with a few changes of water or until the water runs clear. Set aside and let soak in a dish with water for atleast 30 minutes.

2) Heat oil in a pot, when oil is hot, add cumin seeds and when they start to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and cinnamon sticks. Add ginger, garlic and green chillies. Saute on medium heat for about one minute. Add in onion, tomato and green peas and saute for 3 minutes.

3) Drain the water from rice and add rice to spice mixture. Stir gently and add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice. Lower the heat to low. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked and water is completely dry.

Plain savory rice

Ingredients :

1 1/4 cups long grain rice

2 teaspoons ghee

2 1/2 cups hot water

1 teaspoon salt

Method :

Wash the rice in a colander and drain. Set aside for 30 minutes. Heat a saucepan with ghee and fry the rice, stirring for about 2 minutes. Add hot water and salt, stir and quickly bring to the boil. Turn the heat very low, cover with a tight fitting cover for 20-25 minutes. Lift the lid to allow steam to escape for a minute. Then lightly fluff up the rice with fork. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

Rice cooked in stock with spice

Ingredients :

1 kg chicken

4 cardamom pods

10 whole black peppercorns

1 onion

3 whole cloves

4 1/2 teaspoons salt

2 1/2 cups long grain rice

5 tablespoons ghee

3 cloves garlic, crushed

1 large onion, sliced finely

1/4 teaspoon saffron strands

1/2 teaspoon fresh ginger, grated finely

1/2 teaspoon garam masala

1/2 teaspoon ground cardamom

3 tablespoons rose flavored water

1/4 cup sultanas

1/4 cup fried almonds

1 cup hot cooked green peas

3 hard-boiled eggs, halved

Method :

Boil and simmer the chicken, cardamom pods, peppercorns, 2 teaspoons salt, onion and cloves in a pot of water to make a strong and well flavored stock. Simmer for about 2 hours. Then cool slightly, strain and measure the stock to 4 cups. Remove meat from bones, cut into bite-size pieces and set aside. Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour. Heat ghee in a large saucepan and fry sliced onion until golden. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly. Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon. Add hot stock, garam masala, cardamom, remaining salt, rose flavored water, sultanas and reserved chicken pieces, stir well. Cover pan with a tightly fitting lid and cook over a very low heat for 20 minutes. Do not uncover saucepan or stir rice during cooking time. When rice is cooked, remove from heat and stand, uncovered for 5 minutes. Fluff up rice gently with a fork and place in a dish, again using a slotted metal spoon.Garnish with almonds, peas and eggs and serve hot accompanied by pickles, cucumbers in sour cream or yoghurt and crisp fried papadams. A curried dish can also be served if liked.

Rice with fresh Green Peas

Ingredients :

1 tablespoon ghee

4 whole cloves

2 cardamom pods

1 teaspoon cumin seeds

1 small cinnamon stick

1/2 teaspoon ground turmeric

1 1/4 cups long grain rice

1 1/4 cups shelled green peas

Salt to taste

2 1/2 cups hot water

Method :

Heat a heavy saucepan with ghee and fry the cinnamon, cloves, cardamom and cumin over moderate heat for about a minute. Add the rice and turmeric. Fry for another 2 minutes, stirring. Add salt to taste, peas, water and bring to the boil over high heat. Turn the heat to very low, cover tightly with a lid and cook for 25 minutes without opening the lid or stirring. Fluff up the rice with a fork and remove the whole cloves, cinnamon and cardamom. Serve hot with vegetable or meat dishes.

Rice with Vegetable

Ingredients :

2 cups long grain rice

2 tablespoons cooking oil

2 tablespoons ghee

2 medium onions, finely slcied

2 clove garlic, chopped finely

4 cups hot water

1 teaspoon garam masala

2 carrots, cut into matchstick pieces

12 green beans, sliced thinly

1/2 cup diced red or green pepper

1 small potato, peeled and cubed

1/2 cup fresh green peas

Salt to taste

Method :

Heat a heavy saucepan with the ghee and cooking oil and cook the onion over low heat for 10 minutes until soft and golden brown. Add garlic and cook for another 2 minutes. Add rice, raise the heat to moderate and fry for 2 minutes more. Add hot water, salt and garam masala. Bring to the boil over high heat and when bubbling, turn heat to very low. Cover the pan with a tight lid and cook for 10 minutes. Add vegetables and sprinkle with extra teaspoon of salt if required. Replace the lid and cook for a further 10-15 minutes until the vegetables are tender but not over overcooked. Leave pan uncovered for a few minutes then fluff up with a fork, mixing the vegetables through the rice. Use a slotted metal spoon to pile rice on serving dish. If preferred, garnish with fried almonds and sultanas. Serve with curries.

Saffron and lemon sweet pilau

Ingredients :

1 1/4 cups long grain rice

1 tablespoon ghee

4 whole cloves

6 cardamom pods, bruised

1 small stick cinnamon

2 cups hot water

1/4 cup lemon juice

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon saffron strands

2 tablespoons boiling water

Method :

Heat a heavy saucepan with the ghee and fry the cardamom pods, cinnamon and cloves for 3 minutes. Add the rice and fry, stirring for 5 minutes over low heat. Add lemon juice, water, salt and sugar. Stir well and bring to the boil over high heat. Turn the heat low, cover and cook for 10 minutes. Meanwhile soak the saffron strands in hot water for 5 minutes. PRess the strands between your fingers to extract as much color as possible. At the end of the 10 minutes, lift lid of pan and sprinkle saffron water and strands over the rice. Do not stir. Replace lid and cook for a further 10 minutes. Uncover, allow steam to escape for a few minutes and remove whole spices. Fluff rice gently with fork before serving.

Saffron Chicken Rice

Ingredients :

2 cups long grain rice

4 tablespoons ghee

1 stick cinnamon, broken

2 tablespoons sultanas

3 cloves

1/2 teaspoon powdered saffron

2 cardamom pods, lightly crushed

3 cups water

2 tablespoons blanched almonds

300 g skinless chicken breast fillet, diced

 

Method :

Fill a heavy-based pan with the rice. Add in half the ghee and stir until the rice grains are well coated with ghee. Add the cinnamon, cloves, saffron, cardamom pods and water. Cover and bring to the boil. Reduce the heat to very low and cook without removing the lid for 20 minutes. Heat the remaining ghee in a frying pan, add the almonds, sultanas and chicken. Cook over moderate heat for about 5 minutes, or until the chicken is cooked through. Season with salt to taste. Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.

Savory Rice and Lentils

Ingredients :

1 cup long grain rice

2 1/2 tablespoons ghee

1 cup red lentils

1 1/2 teaspoons garam masala

2 medium onions, sliced finely

2 1/2 teaspoons salt

5 cups hot water

Method :

Wash the rice well and drain. Then wash the lentils and remove any that floats to the surface. Drain thoroughly. Heat a saucepan with ghee and fry the onion gently until soft and golden brown. Remove half the onion and set aside. Add rice and lentils to pan and fry, stirring constantly for about 3 minutes. Add hot water, salt and garam masala. Bring to the boil, cover and simmer over very low heat for 20-25 minutes or until rice and lentils are cooked. Do not lift the lid or stir during cooking time. Serve hot, garnished with reserved fried onion.

Mushroom Recipe

Ingredients: 1) Rice(soaked for 20 mins) 2 cups  2) Olive Oil 1/2 tbsp  3) Garlic(crushed) 4-5 cloves  4) Cinnamon stick 1  5) Cloves(laung) 5  6) Mushrooms(sliced) 200 g  7) Mixed herbs 1 tsp  8) Salt to taste  9) Vegetable stock(heated) 4 cups Method: 1. Heat the oil in a pan and saute the garlic, cinnamon and cloves to bring out their flavours.  2. Add the mushrooms and saute them on high heat for a few minutes, then add the rice, herbs and salt.  3. Add the hot vegetable stock, bring to a boil, then cover and cook the rice on low heat for 20 minutes without opening the lid.  4. Carefully spoon the rice onto a platter, garnish with a tomato rose and extra herbs.

Pulao yakhni

Ingredients

Mutton or chicken

½ Kg Mutton or chicken (with bones)
½ Kg Rice Basmati
1 medium size onion
1 tsp. ginger (Adrak) paste
1 tsp garlic (lehsan) paste
10 cloves (laung)
10 black pepper (Kali Mirch)
1 stick cinnamon (Dalchini)
1 tsp. whole cumin seeds (Zeera)
2 black cardamom (Bari Ilaichi)
4 green cardamom (Chhoti Ilaichi)
1 tbs. coriander (Dhaniya) powder
1 tbs. fennel (Saunf) powder
1½ tbs.salt
½ cup oil
1 bay leaves (Tezpatta)

Instructions

Soak rice for half an hour.

Mix all the ingredients except rice and oil with the meat and put on fire till the meat is tender. Strain yakhni and Keep it aside.

Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook.

When water dries keep it on slow fire for 4-5 minutes.

Serve with garlic chutney, Raita or Achaar.

Serving: 5-6 persons

Pulao moong

Ingredients

1 cup whole moong
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 medium sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole cumin seeds (Zeera)
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste)

Instructions

Dry roast the whole moong for 2 minutes on medium heat.
Add about 3 cups of water and boil till the moong becomes tender but does not break apart. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), (Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the roasted Moong and presoaked rice.
Add water so that it reaches about a 1½ cm above the level of the rice and moong.
Cover and cook till water dries and the rice and moong are tender.
Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
Serve with chutney or Achaar. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney.
Serving: 4 to 5 persons

Pulao Mater

Ingredients

1 cup rice pre soaked
1 black cardamom (Bari Ilaichi)
6-8 cloves (Laung)
6-8 whole black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 med. size stick of cinnamon (Dalchini)
2 tsp garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 tsp. salt according to taste
1 medium onion
3-4 tbs. oil
1 cup of peas

Instructions

Chop the onion into slices and sauté in oil till transparent.
Add all spices and mix. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. (If using frozen, don’t cook)
Add the presoaked rice to the pot and
add water rising to one and a half cm. above the surface of the rice.
Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Remove after about five minutes
Serve with Raita or Achaar.
Serving: 2 persons

Pulao kharay masoor

Ingredients

1 cup whole Masoor
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 medium sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole cumin seeds (Zeera)
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste)

Instructions

Add about 3 cups of water and boil till the Masoor becomes tender but does not break apart. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch)), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the roasted Moong and presoaked rice.
Add water so that it reaches about a 1½ cm above the level of the rice and moong.
Cover and cook till water dries and the rice and moong are tender.
Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
Serve with chutney or Achaar. Best served with thickly sliced onions mixed with a little Mint (Podina) chutney.
Serving: 4 to 5 persons

Pulao chana

Ingredients

1 cup whole Chana (white, black or green)
1 cup rice soaked for about 30 minutes
5 tbs. oil
1 medium sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1 tsp. whole Cumin Seeds (Zeera)
6 black pepper (Kali Mirch).
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ inch piece of cinnamon (Dalchini)
1 tsp. salt (according to taste

Instructions

Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.
Add water so that it reaches about a 1½ cm above the level of the rice and Chana.
Cover and cook till water dries and the rice and Chana tender.
Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
Serve with garlic chutney or Achaar.
Serving: 4 to 5 persons

Mutton Rice

Ingredients:

12 kilogram lamb meat on the bone
2 teaspoons black peppercorns
2 teaspoons cumin seeds, zeera
10 cloves
2, 1 inch piece cinnamon sticks
2 teaspoons coriander seeds
2 bay leaves (taze patta)
8 black cardamoms (bari Iliachi)
1 inch piece ginger cut into pieces
5 garlic cloves, skinned
400 grams rice, basmati
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons salt
2 onions cut in thin slices
1-2 cup ghee or oil

Preparation:

Wash the meat thoroughly under cold water tap. In a large heavy based saucepan, put meat, 1 teaspoon black pepper corns, 1 teaspoon cumin seeds, 5 cloves, 1 inch piece cinnamon, 1 teaspoon coriander seeds, 2 bay leaves, 4 big cardamoms, 1 teaspoon salt, onion, ginger, garlic and enough water to cover the meat 2 inches.
Bring to boil and skim off any scum that rises to the top. Reduce heat to low, cover and allow simmering gently for 40 to 45 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak the rice in plenty of water for 30 minutes.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.
Heat ghee or oil in the heavy base skillet; add the remaining onion and stirring frequently fry to a golden color.
Add remaining black pepper corns, cumin seeds, cloves, cinnamon, coriander seeds, bay leaves, cardamoms and fry for few seconds. Add meat, ginger and garlic paste, stirring frequently, fry this over medium heat for 5 to 8 minutes or until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to require.
Add stock to meat and bring to boil. Drain the rice in a sieve and let it stand for a minute or two. Add rice to the stock and boil for 58 minutes or until rice are 3/4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow cooking for another 7-10 minutes or until rice is tender.
Fluff up the rice with a fork, and then transfer it into to a serving dish.

Kofta Biryani

Ingredients

½ kg basmati rice
50-75 grm. Yogurt
1 tsp. salt (according to taste)
1 small onion
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1/3 cup oil, preferably ghee
1-1 ½ tbs. Kewra
½ tsp. yellow food colour
½ tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice

For meatballs:

250 GMS finely minced mutton or beef
1 tsp. ginger (Adrak) paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander (Dhaniya) leaves
½ tsp. ground garam masala
1 slice of bread soaked and squeezed to remove water
1 tsp. salt

Instructions

To make the meatballs:
Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
Form into small meatballs and keep aside.
In another pot heat the oil and sauté the onion till it starts to turn brown.
Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with Achaar or Raita.

Serving: 2 -3 persons

Biryani

Ingredients

1 to 2 kg mutton or chicken (preferably bony & fatty)
1 kg basmati rice
100 to 150 grm. Yogurt
3 to 4 tsp. salt (according to taste)
1 medium onion
6 garlic (Lehsan) cloves
1 tbs. ginger (Adrak) paste
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1 cup oil, preferably ghee
2-3 tbs. Kewra
½ tsp. yellow food colour
1 tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice

Instructions

Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
Cook on low flame till the meat is tender and the water dries.
Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with salad or Garlic (Lehsan) chutney and Raita.

Serving: 6 to 8 persons.