During this wonderful holiday season, we asked our employees what their favorite Indian dish that reminds them most of home was. We came across a variety of Indian meals, ranging from appetizers to main courses to desserts. Feast your eyes on this list of incredibly yummy dishes, recipes and photos included, and get cooking with your loved ones this holiday season!
Mutton Rogan Josh
Recipe
- Sauté the whole spices in ghee and prepare saffron milk.
- Cook mutton with the whole spices.
- Mix yoghurt with saffron milk and other spices.
- Add the yoghurt mixture in pressure cooker and slow cook the mutton for 1-2 hours.
- Serve with hot steamed rice and naan bread!
Chicken Dum Biryani
Recipe
- Slice onions very finely and fry until crisp and light golden brown.
- Combine chicken with all marinade ingredients, ⅓ fried onions and ground biryani spice blend.
- Rinse basmati rice until clear. Soak ⅓ cup rice in water. Cook remaining rice in rice cooker. For alternative traditional cooking method check our lamb biryani recipe.
- Transfer chicken with marinade to a cooking pot. Top with chopped cilantro, mint, half lemon juice, some olive oil, and most of the remaining fried onions.
- Add Soaked Rice: Drain and spread it over the chicken.
- Final Rice Layer: Layer all cooked rice. Top with remaining fried onions, lemon juice, saffron water and ghee over the rice.
- Steaming: Cover with parchment paper, followed by aluminum foil and fit the lid tight over it. Bake in oven for one hour, until steam builds up well.
- On Stove top: Alternatively, heat biryani at medium high for 10 to 15 minutes and then simmer at low for one hour until steam builds up well.
- Cool biryani for five minutes. Gently mix rice and chicken and serve.
Lassi
Recipe
- Fill 6 tall glasses with ice cubes. Place yogurt, ice water, crushed ice, sugar, and salt in a blender; blend until frothy. Pour over ice cubes in the glasses to serve.
Mango Delight
Recipe
- Start by peeling and chopping mangoes. Blend it with condensed milk. Do a taste test, we want the puree to be sweeter than you would like. Because this puree will sweeten the cream.
- Whip chilled cream in a large bowl until it is doubled but it shouldn’t reach stiff peaks. Save little cream for garnish. Stir in the mango puree in one direction. Avoid over-mixing or deflating cream. Make a layer of biscuit in the ice cream glasses or a dish. We use mango cream between layers. Make sure the mango cream is sweet enough.
- Now make a layer of cream at the bottom of a glass dish. You could do this in individual servings too.
- Make the next layer of biscuits.
- Cover that layer of biscuits with mango chunks. (If your mangoes aren’t sweet consider coating them with 1 -2 tablespoons sugar.)
- Pour half of the cream over the mangoes.
- Repeat the layer of biscuit and mango chunks and pour the remaining mango cream on it.
- Garnish with extra mango slices, and nuts and coconut flakes if you have them. Set the in the fridge for 2-4 hours to set and chill. Before serving place the dish in the freezer for 30-45 minutes. Serve super chilled and enjoy!
Rajma Chalwa
Recipe
- Soak rajma overnight and pressure cook till they are soft.
- Wash the rajma and allow it to soak in water overnight. Wash it again and pressure cook with 2 cups of water, 1/2 tsp salt and turmeric. Once the rajma is soft and squishy, remove it from the heat and keep it aside.
- Chop onion-tomato and make ginger-garlic paste.
- Finely chop onions and keep aside, grate the tomatoes, and keep them aside. Make a paste of ginger, garlic, and green chilies.
- Prepare the rajma. In a deep bottomed pan, add mustard oil, when it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Once they become fragrant, add onions, and cook till they are golden brown. Now add the tomatoes and cook on high for 4-5 minutes. Add ginger- garlic-chili paste, cumin powder, coriander powder and black pepper powder. Cook till the spices become fragrant and oil starts leaving the sides of the pan. Now add the rajma and one cup of water. Mix well and cook covered for 10 minutes. Once done, add the ghee. You can garnish with coriander leaves. Your rajma is ready.
- Steam cook rice and serve with Rajma. To make steamed rice without using a pressure cooker, wash 1 cup of rice in running water. Then, add them to a large and deep-bottomed pan with 4-5 cups of water in it. You can also add a little salt to it for taste. Once the rice is soft and double its size, strain the water. Spread the rice on a plate and allow it to cool for 2-3 minutes. Once the rice is done, serve hot with prepared Rajma.
All these recipes are well-known and the absolute favorites of most Indian communities. These recipes bring back memories of home and our mothers’ cooking for us Indians. It would be a fantastic idea to demonstrate to our relatives that we have gained some cooking abilities since becoming self-sufficient by moving here.
We can also invite them here, and while we will never be able to repay all they did for us as children, we can try by preparing some of these delicious dishes for them. It is time to appreciate our parents and loved ones by visiting them or inviting them here to Australia during the warm and beautiful days at this time of the year by booking special flight deals at a cheap price from us!
We wish you the happiest holiday season together with your loved ones!
Visit us now at: https://gauratravel.com.au/ and let us provide you with your best way home.
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