Muttai Biryani, Onion Raita and Brinjal Salna

Ingredients

• 1.5 cup Curd (Thick, full-fat, and well-chilled)
• 1 medium Red Onion (Finely chopped)
• 1 piece Green Chili (Finely chopped, deseed for less heat)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.5 tsp Roasted Cumin Powder (Preferably freshly ground)
• 0.25 tsp Chaat Masala (Optional, for extra tang)
• 0.25 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Sea Salt (Adjust to taste)
• 0.25 tsp Kashmiri Red Chili Powder (Optional, for color)

Instructions

1. 1

   In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.

2. 2

   Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.

3. 3

   Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.

4. 4

   Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.

5. 5

   For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.

Ingredients

• 250 g brinjal (small, purple variety)
• 0.5 cup grated coconut (fresh or frozen)
• 1 tsp poppy seeds
• 1 tsp fennel seeds
• 6 pcs cashew nuts
• 1 inch cinnamon stick
• 3 pcs cloves
• 2 pcs green cardamom
• 1 tsp red chili powder (adjust to your spice preference)
• 1.5 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, chopped)
• 1 tbsp ginger garlic paste
• 2 pcs green chili (slit lengthwise)
• 3 tbsp vegetable oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 10 pcs curry leaves
• 1 tsp tamarind paste
• 1 tsp salt
• 2 cup water (for the gravy)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the masala paste: In a small pan, dry roast poppy seeds, fennel seeds, cashews, cinnamon, cloves, and cardamom on low heat for 1-2 minutes until fragrant. Let the spices cool down completely. Transfer the roasted spices to a grinder jar. Add the grated coconut, red chili powder, coriander powder, and turmeric powder. Add a little water and grind to a very smooth paste. Set aside.

2. 2

   Prepare the brinjals: Wash the brinjals and pat them dry. Trim the tops but keep the stems on. Make a plus-shaped slit from the bottom, going about three-quarters of the way up, without cutting through. Place the slit brinjals in a bowl of salted water to prevent them from browning.

3. 3

   Make the salna base: Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves, and let them sizzle for a few seconds. Add the chopped onion and sauté for 4-5 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears. Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.

4. 4

   Cook the brinjal and gravy: Drain the brinjals and add them to the pan. Sauté gently for 5-7 minutes, turning them occasionally, until their skin starts to wrinkle and they are partially cooked. Add the ground masala paste and cook for 3-4 minutes, stirring constantly, until the oil begins to separate from the masala. Stir in the tamarind paste and salt. Pour in 2 cups of water and mix everything well, ensuring there are no lumps. Bring the gravy to a boil, then reduce the heat to low. Cover the pan and simmer for 10-12 minutes, or until the brinjals are fully cooked and tender, and the gravy has reached a thin, flowing consistency. Check for salt and adjust if necessary.

5. 5