Do it at medium flame. Keep stirring. The onions have to start getting brown but not very brown. Think back to the best biryani you have eaten. The color of the onions. Try and get close to that color but not all the way thru. This understanding the level to which you cook the onions is a crucial skill. Avoid doing anything else, while you are stirring these onions. The volume of the onions will have reduced to less than a quarter from the time they were added in the pan.
Now add the chicken pieces in to the pan. Do not add the marinade. Mix the chicken pieces and the onions and cook at high heat. Its important for the chicken to get a little sear and the oils to start separating. Add water to the left over marinade. Mix it well. When the chicken pieces start leaving oil, add in the diluted marinade. Let everything come to a boil. Reduce heat. Add in crushed kasuri methi or coriander. Cook on low heat, covered, for about 10 minutes.
The chicken is cooked by now. Increase the heat and reduce to the consistency of your choice.
A great weeknight dinner. Light and yummy with a good load of protein in it.
Chicken breast, marinated in vinegar, paprika, turmeric and salt. Preferably use a cast iron pan. Heat a little oil and place the chicken on it. Let it cook for about 4 minutes on one side and then flip it over. Use a strong spatula to push it down on the pan. This will ensure a nice char on the sides. When the chicken oozes out clear liquids, its cooked. But to be safe use a thermometer. Remove chicken when the temperature crosses 65C. Let it rest for at least 5 minutes before cutting it up.
Roughly chop spinach leaves and give them a good wash. Saute chopped garlic in butter. Put in the leaves. Push them around the pan for a minute or two. They will quickly start wilting. Every pan has a side that is a little lower than the others. The water being released by the spinach will accumulate there. Push the spinach into the opposite direction. When the water stops accumulating and dries up, the spinach is ready. It will also be a bright green color at this point of time.
Make a bed of spinach, place the chicken on top. A fresh tomato, olives etc are a great add on.
A simple chaat that bursts with flavor and colors. I have used fresh cowpeas but you can also use dry cowpeas. This is another assembly kind of recipe.
Cowpeas: If fresh, put in hot salted water and cook on medium heat till they are done. If dry, then soak overnight and pressure cook for a whistle.
Once the chickpeas are cooked, put them in a colander. Do this when they are still hot. Let the water drain away and the steam dissipate.
Mix this with chopped onion, cucumber, tomato, green chilly, coriander, mint…
Season with salt, pepper, chat masala, dry mango powder i.e. whatever you find and like.
A hit of lemon juice will brighten it a lot more.
If you are wondering why I used fresh cowpeas….I had a bunch sitting in the fridge and forgot all about them. The outer skin had gone quite stale but the beans inside were still fresh. So rather than discard, I salvaged the usable part and made this yummy salad / chaat.
To get it right, just taste it while prepping and balance accordingly.
Grated Paneer. Preferably firm paneer that is cold from the fridge. This will help in grating it. Add chopped onion, green chilly, finely chopped ginger and salt. Knead it. Ensure it is mixed well. This will be a little soggy. So add a tablespoon of rice flour, a tablespoon of maida and a fistfull of dry bread crumbs.
Knead into a smooth soft ball. If needed add a little more dry stuff. But be very judicious in its use.
Shape into balls and keep in the fridge. This will firm them up.
Make a little flour slurry. This is a dilute solution of flour and water. It works like an adhesive. Dip the paneer balls into this and let them get coated with this “glue”.
Dip them in bread crumbs. They will stick to the balls. Deep fry in hot oil.
A simple and easy fish fry using Kanne/ Lady Fish/ Kadanga.
Make a paste with the following: Lemon Juice, chilly powder, turmeric powder, rice flour and salt. Taste it to balance it. It must be a little thicker than dosa batter. Rub it all over the fish and let it marinate for a few minutes.
Sometimes you get a recipe that involves more attention than you can describe in words. This is one such recipe. It needs you to pay attention, so don’t make this when you are in the middle of errands.
500 grams of Fresh Strawberries.
200 grams of Sugar.
A teaspoon of lemon juice.
Chop the strawberries into small pieces. Sprinkle the sugar and leave it aside for 20-30 minutes. There will be a lot of liquid collected in the dish.
Empty all the contents into a sauce pan. Add the lemon juice. This will prevent the sugar from crystalizing.
Cook, alternating between high and low heat. Keep stirring.
In 30 minutes, the jelly – like consistency will be achieved. Let it cool and it will get thicker.
This is absolutely worth making. Do try it sometime.