Onion Chicken

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You need:

  • 500 gms of finely sliced onions.
  • 50 gms of whole garlic lightly smashed.
  • 300 gms of Chicken.
  • 50 gms of butter.
  • Turmeric and Salt.
  • 1 tablespoon of any acid like lemon juice or apple cider vinegar.

I ended up buying a two kilo pack of onions. Forgot that I had onions at home as well. Since I had an overload of onions in the house and there is a road trip coming up in a few days, needed to make something with onions. Did not want to cry watching them wilt. So a plan based loosely on a french onion soup came up.

Instead of using a knife and slogging it out, simply use a slicer to get the perfect thin slices. Spread them out in a heavy bottomed pan. Sprinkle a fist full of lightly smashed garlic cloves. Keep a chunk of cold butter straight from the fridge on top of this.

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Swith to high heat and watch the butter start to soften. We want a few onion slices to get a slight charring. This enhances the overall flavor of the dish. By the time the butter has softened up, we would have achieved this. Mix it all up and continue cooking on high heat. Keep stirring. When the onions are a lovely shade of not yet brown, add turmeric and salt. The turmeric will add a beautiful golden hue to the dish.

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Bury the chicken in the onions and cover the dish. Let it simmer away on low heat for about 15 mins. Open and switch to high heat. Add the vinegar and dry up the juices. When the chicken meat and bone look like they are falling away, the dish is ready.

Sprinkle a little pepper powder at the time of serving.

 

Radish Salad with Anchovies Fry

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You need:

For Salad:

  • Radish with leaves
  • Red Capsicum
  • Mustard oil.

For Fish:

  • Fresh Anchovies
  • Mustard oil : 2 tbsp
  • Red Chilly Powder : 1 tbsp
  • Turmeric : 1 tbsp
  • Salt
  • Ginger Garlic Paste : 1 tbsp
  • Rice flour : 1 tbsp
  • Rice Rava : 1 tbsp

Making the Salad:

Heat mustard oil, add the radish, its leaves and the red capsicum. Season with salt. Cook on high heat. In a minute or two the vegetables start releasing water. Cook on high heat till the water dries up. Remove. Do not overcook.

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For the fish:

Combine all the ingredients. Lay out the fish on a hot pan without stacking. Cook on low heat till the fish color changes. Switch to high heat. Use chopsticks to debone the fishes. Continue on high heat to get a crispy edge to the fishes.

Enjoy a lovely combination of healthy proteins with super healthy vegetables.

Chicken with Fenugreek Leaves

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Fenugreek is the most underrated super food in the world. Its slightly bitter flavor can be easily balanced with any tart ingredient.

You need:

  • Fenugreek leaves.
  • Chicken Breast with bone.
  • Some cherry tomatoes.
  • 1 tablespoon of Garlic paste.

Wash the leaves and keep them in a colander. This allows for easy draining of excess water. Slice the chicken breast till the bone. If there is any fat on the side of the breast do not discard it. Instead stuff it into the cuts. Use a cloth napkin to dry the breast and salt it.

Place the chicken breast with the smooth side down on a hot pan. Using a cloth napkin to protect your hand, push down on the breast. Use as much force as you can. Be careful so that the pan does not slip from the stove.

After about 4 mins of pushing down, flip around the breast. Then cover and cook for about 4 mins. The bone will help protect the breast from over cooking.. Open the lid and now apply the garlic paste all over the breast. Slide the breast all over the pan turn it around so the past makes contact with the hot pan. Add the tomatoes and leaves. Puncture the tomatoes so they can leak out the juices. Cook covered for 3-4 mins. Then open and move to high heat.

Dry it up and serve yourself a healthy meal.

Super Simple Mutton Pulao

Serving size for three adults.

This is a super simple failsafe recipe, which uses a pressure cooker.

You need:

  • 50 grams of butter.
  • 2 tablespoons of oil.
  • Five star anise.
  • Five cloves.
  • A stick of cinnamon.
  • Four large onions sliced really thin.
  • 250 gms of mutton.
  • A teaspoon of turmeric.
  • A tablespoon of ginger and garlic paste.
  • Two green chillies.
  • A cup of curd.
  • Two and a half cups of rice, soaked in water for at least 30 mins.
  • Some coriander.

To make this simple, the recipe is divided into three distinct parts.

Part 1: The Base

We first need to make a fragrant base. So heat the butter and oil. Add the star anise, cinnamon and cloves. Stir them around till it’s smelling really nice. 

Do not waste your time using a knife to slice the onions. Instead use a slicer. Saves you a lot of time and gets perfect result every time.

Add the onions to the oil and cook on medium to high heat. Stirring occasionally. Do this till the volume has reduced to half and the onions are a pale brown shade.

Add turmeric powder, green chillies and ginger garlic paste. Mix well. The base is now ready.

Part 2: The Meat.

Add the meat and continue cooking on high heat for at least seven minutes. Stirring occasionally. When the meat has all turned white, switch off the stove.

Now add the beaten curd. Mix till no lumps remain. Then switch on the stove and pressure cook for one whistle and simmer on low for about ten minutes.

Part 3: The Biryani.

Now add the rice and cook on high heat for about five minutes. The rice will mix well into the liquids and it will get into a thick consistency. Add four cups of boiling water and Coriander. Pressure cook for one whistle. 

Serve hot.

Bitter Gourd with Fish!

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You need:

  • 500 grams of Bitter Gourd cut into small slices, rubbed with turmeric and salt.
  • 2 chopped onions.
  • 1 large tomato.
  • Fish marinated in mustard oil, salt, ginger garlic paste, turmeric and red chilly powder.
  • 3 table spoons of Peanuts
  • 1 teaspoon each of coriander seeds, cumin and fennel
  • 1 inch piece of coconut.

First dry roast the peanuts. When they are 50% done add the cumin, fennel, coriander seeds. Add fresh coconut and make into a paste. Keep aside.

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Fry the fish. When its almost done remove and keep aside.

In the same pan you may need to add some more oil and then start frying the onions. When they are just beyond the translucent stage add the chopped tomato. Cook till they soften. Wash the salt and turmeric off the bitter gourds and add them.

Combine the peanut paste and mix well.

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Place the fish on top of this and cook on low heat, covered for about 15 mins.

Enjoy with hot roti’s.

Proso Millet and Chicken

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You Need:

  • One cup millet cooked in 2 ¬†cups of water. You can use either Proso or Little Millet.
  • One chicken breast cut into small pieces.
  • Lots of coriander
  • Turmeric : 1 teaspoon
  • Mustard Oil :¬†2 Tablespoons
  • Apple Cider Vinegar : 2 Tablespoons
  • Garlic Paste : 1 Teaspoon
  • Olives for Garnish
  • Salt

Do NOT start cooking the chicken until the millet has been cooked and kept ready.

Marinate the chicken pieces with all the ingredients except the millet and olives for about 30 mins.

 

Heat a thick bottomed dish which has a heavy lid. Once the dish is hot, spread out the chicken without stacking pieces on top of each other.

Cover and cook on high heat for no more than 4 mins.

Open and add the cooked millet. Cover and cook for no more than 8 minutes.

Open and check. The chicken will be nice and tender and the millet will have absorbed all the flavors. If you started cooking the chicken before the millet is ready you will end up overcooking the lean chicken breasts and end up with hard pieces of rubber.

Enjoy a super yummy lunch.

Bonus point. Millet are a rich source Niacin, which is awesome for great skin. They are also gluten free.

 

 

 

Stir Fry Tuna

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You need:

  • Tuna fillets: Deboned and Skinless. Cut into 1 inch squares.
  • One chopped onion
  • Three to Four finely chopped Green Chillies
  • Lots of Chopped Garlic.
  • Lemon and Coriander
  • Turmeric and Coriander Powder.
  • Mustard Oil.

Immerse tuna pieces in water. There must be least 2 inches of water above the tuna. Bring to a boil and wait for a foam to start forming on top of it. Remove the foam as it forms. Once the tuna pieces have cooked and this will take only about 10 minutes, remove them from the water. Let them sit in a colander. They should keep steaming away and do not do anything till its cooled. Its important that the steam escapes. We don’t want mush we want flakes. Once its cooled using your fingers, tear the pieces into smaller flakes.

Heat mustard oil in a pan. Saute onion, garlic and green chilies.

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Once they are translucent add turmeric powder, coriander powder and salt. Combine and then add the Tuna. Mix well and keep frying till its all incorporated and smells awesome. Squeeze some lemon juice and garnish with coriander leaves.

Enjoy a super yummy snack or meal. Use as a sandwich filling or just as it is.