Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mediterranean indian fusion. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mediterranean Indian Fusion is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Mediterranean Indian Fusion is something that I’ve loved my entire life.
Mediterranean Indian Fusion I love Greek food and I love a good Steamy Briyani with Authentic Indian Spices as well as Mediterranean flavours. It is made with mixing the milk with any sweetened soda. Let's explore the Mediterranean Indian Fusion recipe.
To begin with this particular recipe, we must prepare a few ingredients. You can have mediterranean indian fusion using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mediterranean Indian Fusion:
- Take 250 Grams Basmati rice
- Make ready 150 grams Red Lentils
- Make ready 1 tblspTumeric
- Prepare 1 spn Black pepper
- Prepare 1 tblsp Durban wet Masala
- Take 1 tblsp Garlic Ginger Chillie paste
- Prepare 1 tblsp Cumin and BBQ mix
- Prepare 1 tsp Cinnamon
- Take 1 Sweet Corn
- Get 3 Tomatoes
- Make ready 1 Brinjal
- Make ready 2 Carrot
- Prepare 1/4 Cucumber
- Take 1/2 Lemon
- Prepare 1/2 Onion
- Make ready 1 handfull Corriander
- Prepare 250 ml boiling water
- Prepare 1 KG Lamb Knuckles with Marrow
Is a famous appetizer made from eggplant. It is like the Baigan Bhartha of the Indian cuisine. It is accompanied with pita bread. Together, they're an inspired American-Mediterranean fusion, with vegetarian falafel standing in for the chicken, Greek feta replacing the blue cheese, and a creamy cucumber dressing taking over for the more traditional vinaigrette dressing.
Instructions to make Mediterranean Indian Fusion:
- Soak the Rice and Lentils in Tumeric cold water after you washed it. Set asside while boiling the Lamb in water with the BBQ Cumin Spice for 20mins on high heat with a lid.
- Cut up the Vegetables (carrots, sweetcorn, brinjal) for the Mediterranean pot roast side dish. And add 2 caps Canola Oil, 3 Chillies, BBQ, Cinnamon, half of the chopped Corriander. Let it roast for a bit, 15mins, add a dash of the boiling water and steam for 10mins, set aside once the brinjal is mushy. Keep covered with the lid.
- To make the Tzatziki Raaita fusion, mix Maas Milk, squeeze lemon juice, 1 cap Canola Oil, rest of Corriander, 1chopped Chilli, Cucumber Skin finely chopped. Set aside. Add some water if you want it a little runny like a dressing. Or lighter in fat content.
- To make the Tomato Salsa / Sambals, chop the peeled the cucumber and 1 tomato in cubes. Add Chopped Corriander and 1 Chilli. Mix with 1 Cap Canola Oil. Chill until serving time.
- To finnish off the Lamb Briyani, by now the knuckles should be soft and all water absorbed. Grate the remaining tomatoes, grate onions and fry the onions in the Lamb, add the grated tomato, Wet Masala, Chilli Garlic paste, Cinnamon, boiling water, let it braise. Once almost all water is absored, pour in the rice lentils with the water, cover with foil and steam it on low heat for 20mins. Fry onion rings with tumeric on side and pour over cooked Briyani for extra flavour.
- Serve the Cooked Dishes in individual Bowls on a magic Carpet as a family feast.
Saffron Grill brings to the Northgate area an inventive fusion of Indian and Mediterranean cuisine served in an inviting atmosphere that encourages you to linger. The first Indian Food Truck also serving Thai and Mediterranean Cuisine in Jacksonville. Our team strives to perfect every recipe from our menu giving you a pleasant and memorable dining experience. La Mezza inspired to introduce New Jersey to authentic Lebanese-Mediterranean food. Our passion for food inspired La Mezza to reinvent the Lebanese cuisine.
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