Food And Recipes

**Ingredients:** - 2 cups fresh gongura leaves, cleaned and washed - 2-3 tablespoons oil - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - 1 teaspoon urad dal (split black gram) - 1 teaspoon chana dal (split Bengal gram) - 2-3 dried red chilies (adjust to taste) - 2-3 cloves of garlic, peeled - A pinch of asafoetida (hing) - Salt to taste **Instructions:** 1. **Saute Gongura Leaves:**    - Heat a tablespoon of oil in a pan. Add the cleaned gongura leaves and sauté them until they wilt and the moisture reduces. This should take about 5-7 minutes. Allow them to cool. 2. **Blend Gongura Leaves:**    - Once the sautéed gongura leaves have cooled down, transfer them to a blender. Add garlic cloves and blend until you get a coarse paste. You can adjust the texture according to your preference. 3. **Tempering:**    - In the same pan, add another tablespoon of oil. Add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, chana dal, dried red ch...

  Ingredients: For Marinating the Chicken: 1 kg chicken, cut into pieces 1 cup yogurt 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder Salt to taste For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained Whole spices (bay leaves, cloves, cardamom, cinnamon) Salt to taste For Cooking the Biryani: 3 large onions, thinly sliced 1/2 cup oil or ghee 1/2 teaspoon saffron strands (soaked in warm milk) A handful of chopped mint leaves A handful of chopped coriander leaves Fried onions (for garnishing) Instructions: Marinating the Chicken: In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Add the chicken pieces to the marinade and mix well. Cover and let it marinate for at least 2 hours or preferably overnight in the refrigerator. Cooking the Rice: In a large pot, bring water to a boil. Add the soaked and drained rice, whole spices, and salt. Cook the rice until it's a...