List Indian = [
  {
    "serves": "6",
    "prepTime": "2 hours 45 mins",
    "cookTime": "45 mins",
    "asset": "assets/countries/indian/dum.jpg",
    "name": "Hyderabadi dum biriyani",
    "items":
        "For Chicken Marination:\n11/2 kg chicken cut into large pieces\n2 tbsp ginger garlic paste\n2 tbsp red chilli powder\n1 tsp turmeric powder\nsalt as per taste\n1 bunch coriander leaves\n1 bunch mint leaves\n7 - 8 green chillies\n1 tsp caraway seeds shahi zeera\n3 - 4 cloves loung\n2 cinnamon sticks dalchini\n3 - 4 cardamoms elaichi\n3 - 4 black pepper corns kali mirch\n2 cups fried golden brown onions\n2 cups yogurt\n1 tbsp oil\n1 tbsp lemon juice\ntsp garam masala powder\nFor the Rice:\nWater for boiling\n1 kg basmati rice\n2-3 cloves loung\n1 cinnamon stick dalchini\n2-3 cardamoms elaichi\n1 tsp caraway seeds shahi zeera\n2 - 3 black pepper corns kali mirch\n1 tbsp lemon juice\nsalt - to taste\nFor Dum Seasoning:\n2 tbsp oil\n2 tbsp coriander leaves\n2 tbsp mint leaves\n2 tbsp fried onions\n1 tbsp lemon juice\n1 cup saffron flavored milk\n1 tbsp ghee\n1 cup water\nFor Garnishing:\nFried onions",
    "process":
        "For The Chicken Marination:\nWash the chicken pieces well with lemon juice and water and strain the chicken completely.\nAdd ginger garlic paste into it.\nAdd red chilli powder, turmeric powder, salt and mix well.\nIn a blender add a bunch of coriander leaves, a bunch of mint leaves, green chillies, add a pinch of salt and make the paste called as green paste or hara masala paste.\nAdd the green paste to the chicken marinade.\nAdd whole garam masala that is cardamom, cinnamon, cloves, black pepper corns, caraway seeds.\nMix the whole mixture well.\nCrush the onions and add into the marinade.\nAdd beaten yogurt and mix well.\nAdd oil over the marinade and mix well.\nAdd garam masala powder and lemon juice and mix well.\nCheck the taste of salt and add if required.\nRest this marinade inside the refrigerator for about 45 mins to 1 hour.\nProcedure To Cook The Rice:\nFirstly, wash the basmati rice and soak it for about 35 mins.\nTake a cooking pot, add water generously into it.\nInto the water, add salt as per taste, cinnamon stick, cloves, shahi zeera, black pepper corns, cardamoms.\nBring the water to a boil.\nWhen the water starts boiling, add the soaked rice into it.\nCook the rice for about 6 - 7 mins until it is three fourth done.\nStrain the rice completely and rest the strained rice aside.\nProcedure To Give The Dum:\nIn a cooking pot, to the base add oil and spill it all over the base.\nAdd the chicken marinade into it and spread it evenly.\nAdd the rice which has been cooked into it.\nSpread the rice evenly all over the marinade.\nSeason the rice with coriander leaves, mint leaves, fried onions.\nAdd lemon juice all over the rice.\nAdd saffron flavored milk(2 saffron strands added into the 1/4th cup of milk to get orange red color).\nAdd ghee into it.\nAdd little water all over the rice(optional).\nMake a chapathi dough and seal the lid and the cooking pot tightly with the dough.\nSwitch on the flame, put the cooking pot onto the flame.\nDum the biryani on sim flame for about 45 mins."
  },
  {
    "serves": "4",
    "prepTime": "10 mins",
    "cookTime": "25 mins",
    "asset": "assets/countries/indian/Chicken_makhani.jpg",
    "name": "Chicken Makhani (Indian Butter Chicken)",
    "items":
        "1 tablespoon peanut oil\n1 shallot, finely chopped\n¼ white onion, chopped\n2 tablespoons butter\n2 teaspoons lemon juice\n1 tablespoon ginger garlic paste\n1 teaspoon garam masala\n1 teaspoon chili powder\n1 teaspoon ground cumin\n1 bay leaf\n¼ cup plain yogurt\n1 cup half-and-half\n1 cup tomato puree\n¼ teaspoon cayenne pepper, or to taste\n1 pinch salt\n1 pinch black pepper\n1 tablespoon peanut oil\n1 pound boneless, skinless chicken thighs, cut into bite-size pieces\n1 teaspoon garam masala\n1 pinch cayenne pepper\n1 tablespoon cornstarch\n¼ cup water",
    "process":
        "Step 1\nHeat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 mins, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 mins, stirring frequently. Season with salt pepper. Remove from heat and set aside.\nStep 2\nHeat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 mins. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.\nStep 3\nMix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 mins, or until thickened."
  },
  {
    "serves": "3",
    "prepTime": "10 mins",
    "cookTime": "30 mins",
    "asset": "assets/countries/indian/bisibela.jpg",
    "name": "Bisi Bela Bath",
    "items":
        "BISI BELE BATH MASALA:\n4 tsp coriander seeds\n4 tsp chana dal\n2 tsp urad dal\n1 tsp jeera / cumin\n¼ tsp methi / fenugreek seeds\n½ tsp pepper\n3 pods cardamom / elachi\n1 inch cinnamon / dalchini\n4 cloves / lavang\n2 tbsp dry coconut / copra\n2 tsp poppy seeds / khus khus\n1 tsp sesame seeds / til\n1 tsp oil\n12 dried kashmiri red chilli\nfew curry leaves\npinch of hing / asafoetida\nOTHER INGRIDENTS:\n½ carrot, chopped\n5 beans, chopped\n2 tbsp matar / peas\n½ potato / aloo, cubed\n2 tbsp peanuts\n2 cups water\n¼ tsp turmeric / haldi\n1½ tsp salt\n¾ cup tamarind extract\n½ tsp jaggery / gud\n½ onions, petals\n1 cup toor dal, cooked\n2½ cup rice, cooked\n1 cup water\n1 tbsp ghee / clarified butter",
    "process":
        "firstly, cook vegetables, 2 tbsp peanuts, 2 cups water, ¼ tsp turmeric and 1 tsp salt.\nnow add ¾ cup tamarind extract, ½ tsp jaggery and ½ onions. boil for 10 mins.\nfurther add 1 cup of cooked toor dal, 2½ cup of cooked rice and 1 cup water.\nadd 4 tsp of bisi bisi bele bath masala and simmer for 20 mins.\npour the tempering and serve bisi bele bath with boodi or mixture."
  },
  {
    "serves": "4",
    "prepTime": "10 mins",
    "cookTime": "30 mins",
    "asset": "assets/countries/indian/matar.jpg",
    "name": "Matar Paneer",
    "items":
        "FOR ONION TOMATO PASTE:\n2 tbsp oil\n1 onion, sliced\n3 clove garlic, chopped\n1 inch ginger\n3 tomato, sliced\nOTHER INGREDIENTS:\n2 tbsp oil\n1 bay leaf\n1 inch cinnamon stick\n2 pods cardamom\n1 tsp cumin / jeera\n¼ tsp turmeric\n1 tsp kashmiri red chilli powder\n1 tbsp besan / gram flour\n¼ tsp cumin powder\n1 tsp coriander powder\n1 tsp salt\n1 cup water\n1 cup peas / matar\n12 cubes paneer / cottage cheese\n2 tbsp coriander, finely chopped\n¼ tsp garam masala\n1 tsp kasuri methi",
    "process":
        "in a large kadai heat 2 tbsp oil and saute spices.\nadd ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan. roast well.\nadd in prepared onion tomato paste and saute well.\nfurther add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.\nnow add 1 cup water and stir well.\nadd in 1 cup peas and stir well. cover and cook for 10 mins.\nadd in 12 cubes paneer and simmer for 10 mins.\nnow add 2 tbsp coriander, ¼ tsp garam masala and 1 tsp kasuri methi.\nfinally, enjoy matar paneer with roti or rice."
  },
  {
    "serves": "",
    "prepTime": "15 mins",
    "cookTime": "40 mins",
    "asset": "assets/countries/indian/Tandoori-Chicken.jpg",
    "name": "Tandoori chicken",
    "items":
        "3 Tbsp vegetable oil\n1 teaspoon ground coriander\n1 teaspoon ground cumin\n1 teaspoon ground turmeric\n1 teaspoon cayenne\n1 Tbsp garam masala\n1 Tbsp sweet (not hot) paprika\n1 cup plain yogurt (can sub buttermilk)\n2 Tbsp lemon juice\n4 minced garlic cloves\n2 Tbsp minced fresh ginger\n1 teaspoon salt\n4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in",
    "process":
        "1 Heat the spices in oil: Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 mins). Let cool completely.\n2 Whisk spices into yogurt, add lemon juice, garlic, salt, ginger: Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.\n3 Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.\n4 Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners.\nUse tongs to wipe the grill grates with a paper towel soaked in vegetable oil.\n5 Shake off excess marinade, place chicken on hot side of grill: Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.\nPut the chicken pieces on the hot side of the grill and cover. Cook 2-3 mins before checking.\nTurn the chicken so it is brown (even a little bit charred) on all sides\n6 Move to cool side of grill, cover and cook: Move chicken to the cool side of the grill. Cover and cook for at least 20 mins, up to 40 mins (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.\nLet it rest for at least 5 mins before serving. It’s also great at room temperature or even cold the next day.\nServe with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side."
  },
  {
    "serves": "6",
    "prepTime": "20 mins",
    "cookTime": "45 mins",
    "asset": "assets/countries/indian/masala_dosa.jpeg",
    "name": "Masala Dosa",
    "items":
        "FOR BATTER:\n3 cup sona masuri rice\n½ tsp methi / fenugreek seeds\nwater, for soaking\n1 cup urad dal\n2 tbsp toor dal\n2 tbsp chana dal\n1 cup poha / avalakki, rinsed\nFOR ALOO BHAJI:\n2 tbsp oil\n1 tsp mustard\n1 tsp urad dal\n1 tsp chana dal\n1 dried red chilli\nfew curry leaves\npinch hing / asafoetida\n2 chilli, finely chopped\n1 inch ginger, finely chopped\n1 onion, sliced\n¼ tsp turmeric\n1 tsp salt\n3 potato, boiled & mashed\n2 tbsp coriander, finely chopped\n2 tbsp lemon juice",
    "process":
        "MASALA DOSA BATTER PREPARATION:\nfirstly, in a large bowl take 3 cup sona masuri rice and ½ tsp methi.\nrinse well and soak in enough water for 4 hours.\nin another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.\nrinse well and soak in enough water for 2 hours.\nafter soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in mixi if you do not have access to a grinder.\nadd water as required and blend to smooth paste.\nscrape sides. the smooth and fluffy batter will be ready after 40 mins.\ntransfer the batter to a large vessel and keep aside.\nin the same grinder add soaked rice and 1 cup rinsed poha.\nadd water slowly and scrape the sides. blend to a coarse paste.\ntransfer the rice batter to the same urad dal batter.\nmix well making sure everything is well combined.\nferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are leaving in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.\nonce the batter is well fermented, mix gently, without disturbing the air pockets.\ntransfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.\nmix well until the salt is well combined. masala dosa batter is ready. keep aside.\nALOO BHAJI PREPARATION:\nfirstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing.\nnow add 2 chilli and 1 inch ginger. saute well.\nalso, add 1 onion and saute until onions shrink slightly.\nfurther, add ¼ tsp turmeric and 1 tsp salt. saute well.\nnow add 3 potato and mix well, mash slightly making sure everything is well combined.\nturn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.\nmix well and aloo bhaji for masala dosa is ready. keep aside.\nMASALA DOSA PREPARATION:\nfirstly, add a ladleful of batter on hot tawa.\nspread as thin as possible making a crispy dosa.\ntake 1 tsp of butter and spread uniformly.\nalso, place 2 tbsp of prepared aloo masala in the centre.\nroast until the dosa turns golden brown and crisp.\nscrape the sides of dosa and roll the dosa.\nfinally, masala dosa recipe is ready to serve with coconut chutney and sambar."
  },
  {
    "serves": "6",
    "prepTime": "10 mins",
    "cookTime": "45 mins",
    "asset": "assets/countries/indian/rogan-josh.jpg",
    "name": "Rogan Josh",
    "items":
        "1 Kg meat\n1 cup mustard/refined oil\n3 tsp red chili powder\n3 tsp fennel powder\n2 tsp ginger powder\n2 tsp cumin powder\n3 tsp brown cardamom powder\n1 tsp asafoetida\n4 Green cardamom\n2 Cinnamon sticks\n2 Bay leaves\n2 Cloves\n1/3 tsp saffron (optional)\n1 cup curd\nA pinch of salt",
    "process":
        "1.Wash the meat properly. Heat oil in a pressure cooker.\n2.Put cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and meat together.\n3.Fry meat till it turns brown. Once browned, pour a cup of water.\n4.Add the red chili powder and saffron into the meat. Keep stirring for about a minute.\n5.Mix the curd nicely in the mixer and pour it into the pressure cooker.\n6.Keep on stirring till you get a reddish tinge.\n7.Add 2 cups of water, fennel powder, ginger powder, and pressure cook for 2 mins.\n8.Check if the meat is tender. Peel and grind green and brown cardamom and add to the meat dish.\n9.Finally sprinkle cumin powder and simmer for a minute and serve."
  },
  {
    "serves": "2",
    "prepTime": "5 mins",
    "cookTime": "20 mins",
    "asset": "assets/countries/indian/ven-pongal.jpg",
    "name": "Pongal",
    "items":
        "FOR PRESSURE COOKING:\n1 tsp ghee / clarified butter\n½ cup rice, rinsed\n½ cup moong dal, rinsed\n4 cup water\n½ tsp salt\nFOR TEMPERING:\n2 tbsp ghee / clarified butter\n1 tsp cumin / jeera\n½ tsp pepper, crushed\n1 inch ginger, finely chopped\n2 chilli, slit\n10 cashew / kaju, halves\npinch hing / asafoetida",
    "process":
        "firstly, in a pressure cooker heat 1 tsp ghee.\nadd ½ cup rice, ½ cup moong dal and saute for a minute or until it turns aromatic.\nfurther, add 4 cup water and ½ tsp salt. mix well.\ncover and pressure cook for 5 whistles on medium flame.\nonce the pressure settles down, open the cooker and give a good mix.\nfurthermore, in a pan heat 2 tbsp ghee.\nalso add 1 tsp cumin, ½ tsp pepper, 1 inch ginger, 2 chilli, 10 cashew and pinch hing.\nsaute on low flame until cashew turns golden brown.\npour the tempering over cooked rice and dal mixture.\ngive a good mix, add more ghee if required.\nfinally, serve ven pongal/khara pongal with coconut chutney and sambar."
  },
  {
    "serves": "21 pieces",
    "prepTime": "30 mins",
    "cookTime": "12 mins",
    "asset": "assets/countries/indian/Dhokla.png",
    "name": "Dhokla",
    "items":
        "FOR RAVA DHOKLA:\n1 cup rava / bombay rava / semolina / sooji\n1 cup thick curd / yogurt, slightly sour\n½ tsp sugar\n1 tsp ginger / adrak, grated\n1 tsp chili paste\n2 tsp oil\nsalt to taste\n¼ cup water, or as required\n1 tsp eno fruit salt or ¾ tsp baking soda\nFOR TEMPERING:\n2 tsp oil\n1 tsp mustard seeds / rai\n½ tsp jeera / cumin seeds\n½ tsp sesame seeds / til\npinch of hing / asafoetida\nfew curry leaves\n2 green chili, slit\n2 tbsp coriander leaves, finely chopped",
    "process":
        " firstly, in a large mixing bowl take rava and curd.\nadditionally add sugar, ginger, chili paste and salt.\nmix well to form a thick batter.\nrest for 30 mins or till rava absorbs moisture.\nfurther add water as required and mix well.\nget the dhokla to idli batter consistency.\nadditionally add eno fruit salt.\nmix gently till the batter turns frothy.\ntransfer to the greased plate.\nsteam the dhokla batter for 12 mins.\nprepare the tempering by heating oil.\nfurther add mustard seeds, jeera, sesame seeds and hing.\nonce the mustard seeds splutter add in curry leaves and green chili.\nsaute for a while and once the tempering splutters spread the tempering over dhokla.\nalso sprinkle coriander leaves.\nand cut the dhokla to desired shape.\nfinally serve soft and spongy rava dhokla with green chutney."
  },
  {
    "serves": "4 to 5",
    "prepTime": "10 mins",
    "cookTime": "45 mins",
    "asset": "assets/countries/indian/chettinad.jpg",
    "name": "Chettinad Fish Curry",
    "items": "Fish – 1/2 kg ( We used Paarai fish) \nOil – 1 tblspn\nMustard Seeds "
        "/ Kaduku – 1 tsp\nOnion – 1 small chopped finely\nTomato – 1 large cut into long slices\nCurry Leaves a sprig\nCoriander Leaves – 2 tblspn finely chopped\nTamarind Pulp – 3 tblspn\nFor Sauteing and Grinding:\nOil – 1 tblspn\nFennel Seeds / Saunf / Sombu – 1 tblspn\nOnions – 1 large sliced\nGarlic Paste – 1 tblspn\nTomato – 1 large chopped\nChilli Powder – 1 tblspn or to taste\nCoriander Powder – 2 tblspn \nTurmeric Powder / Manjal Podi – 1 tsp\nCoconut – 1/2 cup grated",
    "process":
        "Heat oil in a earthernware kadai. Add in fennel seeds and saute it for a min.\nAdd in onions and saute for a min. Add in garlic and saute for 30 sec. Add in tomatoes and saute well.\nAdd in spice powders and saute for a min. Add in coconut and mix well. Take that in blender and puree it well. \nNow in the same kadai, add in oil and heat it. Add in mustard seeds and crackle it.\nAdd in onions and curry leaves. Saute till is golden.\nAdd in coconut masala and mix well. Cook till oil separates. Add in the long sliced tomatoes and toss well.\nAdd in tamarind pulp and some water. Mix it well and bring it to boil. \nAdd in fish pieces and mix well. Season with salt.\nSimmer this for 8 to 10 mins till the fish is done. Add in coriander leaves and mix well.\nServe with rice.."
  }
];
