Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts
Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts
Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts
Showing posts sorted by relevance for query Fried Onions. Sort by date Show all posts

Veg Biryani

I prepared this Veg Biryani, for our Christmas Lunch and our guest enjoyed the biryani.  This is very easy and quick to prepare.  If you chop the veggies and keep  ready, the rest are all ingredients that at there in the kitchen. 

Ingredients

750 Grams Rice
3 Potatoes - cut into large pieces
1 Cup Yogurt
8 Nos. Alu Bukhara / Dried Apricots
1 Large Capsicum - cut in large cubes
1/2 Cup Soya / Dill Leaves - finely chopped
1/2 Cup Barik Methi - finely chopped
1 Cup Peas
2 Carrots - cubed
1 Cup French beans - cut in big bits
4 Large Tomatoes - sliced
1 Cup Onions brown - fried onions
1 Tablespoon Ginger - Garlic paste
3 Teaspoons Chilly powder
1.1/2 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
2 Teaspoon heaped Coriander powder
1/2 Cup Milk
1/2 Teaspoon Zaffron / Saffron
3/4 Cup Oil


For the Carrot Raita
2 Cups thick curds - slightly drained
2 Large Carrots - grated
1 Green chilly - finely chopped
1 Teaspoon Dill/ Soya 
1 Teaspoon Coriander - finely chopped

Method

Soak rice for 30 minutes,  then boil rice with salt till 80% done and keep aside.
Add chilly, turmeric,  and coriander powder in the yogurt and mix well, keep aside.


Mix saffron in milk ¾ cup.

Heat oil add barik methi and fry then add ginger- garlic paste fry well then add the tomatoes, stir fry for  a minutes, cover and cook till they are soft and mushy.  Then add the potatoes and fry,  then add masala mix yogurt and fry well.  Then add fried onions only half the quantity keep the other half for the rice. Then add the beans, carrots, peas and fry well, cover and cook till veggies are nearly done,  add alu bhukara, dill, the capsicum mix well, cover and cook till potatoes are done. Lastly add the garam masala stir and switch off the flame.
 In heavy bottom vessel add 2 tablespoons oil and ¼ cup water grease the pan well then add 1/2 the quantity of rice then all vegetable with gravy then again rice, sprinkle fried onions, the milk with saffron. Cover and keep on dum on griddle first on high flame for 10 minutes, then reduce the flame to medium low and cook for 15 minutes.  Serve hot with carrot raita.
For the Raita - Mix all the ingredients and serve chilled with the Biryani.
This is my entry for the BM #48, theme Biryani.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Biryani, Blogging Marathon, Rice, Vegetarian, Apricots, Dill, Barik Methi, French Beans, Carrot, Raita, Capsicum

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Kacche Mutton Dum Biryani - Bangalore Style


This biryani does not have much spices, just chopprized green masala and rest is prepared in a breeze. My guest were surprised to know that this does not have spices which is a must for biryani. This biryani has an awesome taste and is ready in flat 30 minutes.

Ingredients


750 Grams Mutton - biryani cut
1 Tablespoon Papaya paste or Meat Tenderizer
1 Tablespoon + 2 Tablespoon Ginger-Garlic paste
2 Teaspoons Salt
1 Cup Coriander leaves - chopprized
8-10 Green chilies - chopprized
Mint leaves / Podina a handful - chopprized
500 Grams Yogurt
1 Cup Milk
¼ Teaspoon Saffron
½ Cup Oil
1 Cup Fried Onions
4 Nos Potatoes - Chopped into fours
A pinch Turmeric
1/4 Teaspoon Nutmeg powder
1 Tablespoon Roasted Cumin powder

Juice of a lemon
500 Grams Basmati Rice - washed and soaked
Whole Spices:


6 Cloves
2 sticks Cinnamon
2 Badi Elachie / Brown Cardamon
2 Green Cardamon
8 Peppercorns


Method

Marinate mutton with a tablespoon ginger garlic, 2 tablespoons curd, salt and papaya, mix well,  leave it over night in fridge.


Soak rice for 30 minutes, then boil rice with salt, cloves, peppercorns, cinnamon, cardamons and badi elachie till half (50%) done and keep aside.
Heat oil,  fry potatoes and keep aside.

Heat oil in thick bottomed vessel and add marinated mutton, chopprized  green masala and garam masala, remaining ginger garlic and yogurt with haldi and cumin powder, and bring it to a slight boil, stir lightly. 
Sprinkle on top, ½ fried onions and arrange the fried potatoes ( see that this point you to do stir the mixture ).  Cover with a lid and leave it on high flame for 5 minutes.  Then without stirring gently place on the top boiled rice.   Sprinkle milk with saffron, juice of lemon, nutmeg powder and the remaining fried onions, chopped coriander and mint leaves on top.




Seal with aluminium foil and keep it on a heated griddle / tawa.  Leave it on high flame for 10 minutes and then put it on dum / low flame for 20 minutes.  After 20 minutes your biryani is ready.



This is my entry for the BM #48, theme Biryani.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48


Labels: Biryani, Blogging Marathon, Rice

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Onion Pakoda/Bhajiyas#SundayFunday

Onion pakodas, also called onions fritters/ onion bhajiyas are a popular snack that is eaten all over India. It is super easy to make bhajiyas are crispy and crunchy onions mixed in chickpea flour and spices. Onion Pakoda is a famous street food from Mumbai. The key to making your best crispy onion pakoda is in the slicing, make sure that all the slices are uniformly.
When I was working on the way back from work, a small South Indian restaurant use make these bhajiyas in the evening and these were so irresistible that most of day's I used to pick up these for us to have as an evening snack.

In monsoons my mother would make different types of pakodas for us to have with our evening, chai and this is the world’s best combo ever! Even today when it rains heavily, I crave for a hot plate of pakodas, since my hubby doesn't like deep fried items often, I always wish someone would make them and give me to enjoy 😋!!


Serves 2
Ingredients

3 Medium Onions - thinly sliced
½ Teaspoon Salt
1 Cup Besan / Chickpea Flour
1 Tablespoon Rice Flour
1 Tablespoon Chopped Corinader Leaves
1/8 Teaspoon Cumin Seeds
¼ Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Heaped Hot Oil
A Pinch Baking Soda
Oil as required for Deep Frying

Method  
Slice onions and transfer them to a mixing bowl. Add ½ teaspoon salt and mix it well, keep this aside.

Heat oil in the deep frying pan/kadai on medium low flame.

Let's make the batter while the oil is heating.
In a bowl add besan/chickpea flour, rice flour, cumin seeds, chilly powder, turmeric powder and salt, mix this well.
Squeeze out the water from the onions , add this squeezed onions along with coriander leaves to the chickpea flour mix and mix it by squashing the onions as it is getting incorporated into the mix. Do not add water. Leave this aside, till the oil is really hot, and the onions will release it's moisture into the batter. To check whether the oil is ready, take a little of onion, leave it into the oil, when added it should immediately float to the surface. The oil is perfectly ready to fry the onion bhajiyas.
                            
Take a teaspoon heaped of the hot oil, add the onion mix and mix it with a spoon ( this oil will make the bhajiyas, crispy and light). When well mixed add a pinch of baking soda and immediately give it good mix with your hands. Take little of the onion mix and leave it in hot oil on medium high flame, when all of the bhajiyas have risen to the surface reduce the flame and fry them on medium low flame till they are brown and crispy. Take one and check if the it cooked. When your are removing them with a slotted spoon then again increase the flame to medium high, this will prevent the bhajiyas from absorbing a lot of oil.
These onion bhajiyas are best enjoyed hot, when they start to get cold they will loose their crispiness!
Serve them immediately with some green chutney or ketchup! If you are like me, you will gobble it up as it is, they are so crispy and irresistible.
Labels: Pakoda, Bhajiyas, Besan, Deep Fried, Street food, Snacks, Sunday Funday, Serves Two, Vegan, Gluten free
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is
Renu Agrawal Dongre of Cook with Renu
 
Recipes with Chickpea Flour

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Vegan Egyptian Koshari#EattheWorld

Egyptian Koshari is comfort meal of lentils, rice, chickpeas, with a topping  tomato sauce and  browned crispy onions! 
Koshari  is also spelled as, "Kushari",  it's a national dish of Egypt. Koshari is street food  and is  more or less like our Khichdi, which is supposed to have been taken  to Egypt in the late 19th century, during British occupation of both countries. This also similar to the Mujaddara, a classic rice-brown lentils dish.

Although this recipe takes a little extra time to put together, each element is simple to make and has to assembled just before serving.
This Koshari is a real comfort food , so satisfying, am, sure you will make it more often!

Ingredients 

For the Koshari 
1/2 Cup Brown Lentils / Puy Lentils / Sabut Masoor
1 Cup Basmati Rice
1 Cup Small Elbow Macaroni
1/2 Teaspoon Cumin powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Pepper powder
1 Cinnamon stick
1 Cup Boiled Chickpeas
1 Cup Fried Onions
2 Tablespoon Vegetable oil
Salt to taste
For the Sauce 

1 Teaspoon Garlic - minced
1 Cup Home made Tomato sauce
1 Onion - finely chopped
1 Teaspoon Vinegar or to taste
1 Teaspoon Cumin powder
1/2 Teaspoon Sugar
1 Teaspoon Paprika powder



Method
For the Sauce
In a saucepan, heat a tablespoons of oil, add garlic when the garlic releases an aroma, add the onion saute till soft and translucent, stir in tomato sauce, cumin and paprika powder and saute for few seconds. Add, sugar and pinch of salt. Bring to a simmer and cook until the sauce thickens. Stir in the white vinegar,give it a good stir. Take off flame, cover and keep warm until ready to serve.

Make the Koshari

To cook the Brown Lentils
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ pan and bring to a boil. Reduce heat and simmer lentils until done and not mushy. Drain lentils and set aside. Rinse the pot / pan .
To cook the rice 
In the same pot /pan , heat a oil, add rice, cinnamon stick saute for a minute add 2 cups of water, salt, pepper, cumin and coriander powder. Bring the water to a rolling boil then to cover the pan and cook until all the liquid has been absorbed and the rice is cooked through (about 15 - 20 minutes). Add the cook lentils on top and Keep covered and undisturbed for 5 minutes or so. Now combine the lentils and the rice - fluff with a fork. Set aside.

To make the pasta 

Cook the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt cook until the pasta is al dente. Drain.
Cover the chickpeas and warm it in the microwave just before serving.

To serve it 

Place the rice and lentils to a serving platter. Top with the elbow pasta and a tablespoon or two of the tomato sauce, then the chickpeas, and finally a sprinkle of the fried onions for garnish. Serve, Keep the remaining sauce and crispy onions separately in bowls, to add more if required.
Enjoy this delicious and filling meal.
Join us as we Eat the World!!!


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Eygpt.

Check out all the wonderful  Egyptian recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!



Labels : Rice, Vegan, Lentils, Chickpeas, Tomato Sauce, Eygpt
Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce) PalatablePastimeBedouin Stuffed Grape Leaves
Sneha's Recipe:
Vegan Egyptian Koshari# Eat the World
Literature and Limes: Taameyya
Pandemonium Noshery: Ful Medames
Amy’s Cooking Adventures: Ghorayebah Cookies
The Gingered Whisk: Basbousa Cake Recipe
Margaret @ Kitchen Frau: Egyptian Fava Beans and Feta
A Day in the Life on the Farm: Koshary

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Poulet Yassa -Senegalese Style Chicken

Read so many recipes on the net, but in all, one thing was common, the large amount of onions, lemon and vinegar is used. No doubt the onions gives the dish a is delicious taste and lemon,vinegar helps some of the onions to melt. 
This recipe needs an overnight marination, but, I, kept it in the chiller tray for marination two days, since, next day had to take my husband for a complete check up at the hospital, had no time to cook the chicken yassa. But it tasted so good, its so simple to make and the sauce is so deliciously good, that you will definitely make this again. For lunch I had it with rice.

For dinner I, had yassa with air fryer sweet potatoes, whoops, forgot to take a pick. It tasted delicious with this combo too.

Ingredients 
300 Grams Chicken - I used 2 drumsticks and one breast
2 Red Jalapeno - de seeded & chopped
3 Medium Onions, roughly chopped
Juice of 2 lemons
2 Tablespoons Vinegar
1 Bay leaf
4  Big Cloves Garlic -  minced
1 Tablespoon. Dijon Mustard
1/2 Teaspoon Cayenne pepper
1/2 
Teaspoon Freshly Ground Black Pepper 
 Salt  to taste
2 - 3 Tablespoons  Groundnut Oil or Vegetable oil

Method 

Combine all of the ingredients except for the oil and bay leaf, in a large zip-close bag and  rub the the marination on the chicken well.  Keep this in the  refrigerator  overnight. When ready to cook, remove the chicken from the bag, but save the marinade. 
Heat a large  pan  heat oil ( I used groundnut oil) over medium-high heat and sauté chicken  till it changes color from pink to white and start to brown lightly.  Remove and set aside on a plate. 
Use a slotted spoon to scoop the onions out of the marinade bag, add to the same pan with a another tablespoon of oil and bay leaf,  cook for 4 - 5 minutes or until the onions start to change color. Add the remaining marinade and 1/2 cup water  bring to a  rolling boil.  Cover and let it cook on medium low flame  for ten minutes stirring after every two  minutes.  Let this cook until it becomes a saucy (about 18 - 20 minutes). Now add  the chicken  to the sauce, cover and simmer until chicken is cooked through.
Serve with rice  or sweet potatoes.
Labels : Chicken, Senegalese, Curry, Eat the World, Gluten free 

!
Welcome to our April #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. This month she said, "This month our destination is Senegal, a nation with a rich history of traditional African culture and French influence."
Check out all the wonderful Senegalese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Café Touba (Senegalese Spiced Coffee) #eattheworld
Culinary Adventures with Camilla: The Kitchen Elves' Senegalese-Style Gumbo
Pandemonium Noshery: Poulet Yessa - Senegalese Chicken
CulturEatz: Senegalese Mango Chocolate Pound Cake
A Day in the Life on the Farm: Maafe
Making Miracles: Senegalese Poulet Yassa
Sneha’s Recipe: Poulet Yassa -Senegalese Style Chicken
Dinner By Dennis: Fataya (Deep Fried Senegalese Street Food)
Kitchen Frau: Mafé (Senegalese Beef & Peanut Stew)
The Schizo Chef: Senegalese Sweet Potato Shrimp Fritters

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Musakhan / (Baked Chicken with Onions) / A Palestinian Cuisine


Musakhan (Arabic: مسخّن‎) is a Jordanian and Palestinian dish composed of roasted chicken baked with onions, sumac, spices and fried pine nuts served over taboon bread. It is also known as Muhammar (Arabic: محمر‎). Sakhan is the Arabic word for hot, so musakhan (mu-SA-khan) means something that has been heated.

Musakhan is a dish that is eaten with one's hands. It is usually presented with the chicken on top of the bread, and could be served with soup. It's a meal to be eaten as a special treat, it is especially cooked in villages in north Palestine.


In Mena's Cooking Club, this month we are going to discover a delicious cuisine of Palestine. This dish I, prepared for my family get together and they loved the chicken which was juicy and delicious. This is so easy to make if you marinate it the previous day and pop it in the oven an hour or two before your guest arrive.  Let's go through the ingredients... and make this together.

Ingredients
For the Marination

10 Chicken Drumsticks
1 Tablespoon Cumin powder.
2 Bay leaves
4 Whole Brown Cardamoms
2 Tablespoons Sumac powder
1 Teaspoon Salt
1/2 Teaspoon Black pepper powder
A pinch of Freshly grated Nutmeg
1⁄2 Teaspoon Cinnamon powder
3 Tablespoons Lemon Juice

Other Ingredients
2 Large Onions - finely sliced
1/2  Cup Olive oil
1 Cup Chicken stock

Method



Rinse the chicken pieces and pat dry.

Combine the spices for the marinade and mix with the lemon juice. Rub the marinade  into the chicken well.  Keep aside. 

Fry the onions in oil till light brown in color.  Note the onions should not burn but still be soft.  Add these onions also to the chicken marinade, along with the olive oil and keep in the refrigerator for a day or overnight.

Preheat the oven to 200 degrees. Set the chicken out of the fridge and  let it come to room temperature. 


Then add the chicken stock.  Place the chicken on a baking tray, cover with foil and bake  for 30 minutes.   After 30 minutes remove the foil and turn the sides of the chicken and keep uncovered in the oven for another 15 to 20 minutes,   till the liquid is slightly evaporated and the chicken gets a nice dark brown color.  Remove from the oven and serve hot.


I served this with couscous  salad ( look out for the recipe) and bread .  This was  delicious.    You too try it .... Bon Appétit.


An InLinkz Link-up

Labels : Chicken, Palestine, Baked, Sumac, Mena Cooking Club, Continental Cuisine

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Bhendi Do Pyaza


Bhendi Do Pyaza - Okra Onion Stir Fry is a very popular North Indian sabzi, side dish that is served and eaten with Naan, Roti or Chapati. Bhindi is also popularly known as Okra or lady finger.

 Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. It is a spicy Indian stir-fried okra and onion, a delectable veggie marriage. 



Ingredients
250 Grams Bhindi  - cut in juliennes
3 Large onions   - Sliced
2 Green chilies -  slit
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1/4 Teaspoon Tumeric powder
1/2 Teaspoon Coriander powder
Teaspoon  Red chilli powder
1/2 Teaspoon Cumin powder 
1/2 Teaspoon Dry Mango powder (Amchur)
1/2 Teaspoon Garam masala
2 Tablespoon Coriander leaves - 
finely chopped
Salt to taste


Method

Wash the bhendi , dry  wipe with a cloth.  Cut the bhendi, onions and green chilies and keep them ready.

In a pan heat 2 tbsp of oil and once hot add the cumin seeds. Once they splutter add the onions and green chilies and stir till onions turn translucent. Add the bhindi. Stir fry till its well mixed with the onions and oil for about 3 minutes on medium heat. Now add the powdered tumeric, coriander, cumin and chilly powder. ( I added Kacha Masala powder 2 Teaspoons ), amchur and garam masala, let it cook for about 5-10 mins stirring occasionally . Once cooked, add the finely chopped coriander leaves and stir. Serve hot. Enjoy !!!


Labels:  Bhendi, Healthy, Main course, Vegan, Vegetarian, Okra, Gluten free, Side Dish

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Mughlai Cauliflower


In this recipe the cauliflower is fried and then used, but wanted to reduce the quantity of oil and keep this as light as possible.  Let me tell you still this gravy tasted yummy and light on the on tummy.  My family enjoyed this Mughlai Cauliflower  for lunch.  So here is the recipe.

Ingredients 


2 small sized Cauliflower (whole) - cut into florets
6 Cups Water
1 Teaspoon Turmeric
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
2 Green chillies - slit
1 Tablespoon Ginger - Garlic paste
1 Teaspoon  Cumin seeds
2 Teaspoon Coriander seeds
1 inch piece Cinnamon
4  Green Cardamoms
8 - 10 Cashew nuts
2 Large Onions -  finely sliced
4  Tablespoon Milk
1 Cup Tomato puree

2 Tablespoon Paneer - grated
1 Cup water
2 Tablespoon Fresh Cream
1/3 Cup Oil

Method

Cut the cauliflower in small florets, wash and blanche it in 6 cups water. Drain and cool.
Fry the onions till golden  brown.
In a hot tawa dry roast the coriander, cinnamon , cardamons, cashewnuts, cumin seeds  lighlty .

Then powder them in blender,  add the fried onions and grind to paste.

In a pan heat oil add the ground paste, ginger-  garlic paste, red chilly powder, turmeric powder, salt and little water, fry then add the tomato puree, fry well till oil leaves the sides. Add the slit green chillies and fry well.  Add the  paneer, milk and stir till the all is blended, then add the cauliflower give a quick stir,  cover and cook for 3 minutes.  Add a cup of water or more to adjust the gravy consistency and  let it boil till the cauliflower is cooked.  Add the garam masala and give a quick stir then add fresh cream and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with phulkas or nan. 


Lables : Cauliflower, Vegetarian, Main course, Gluten free

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Chicken Masala In Coconut Gravy

Made this for a dinner party. This is so delicious the aroma roasted spices and coconut come together so well, its a delicious curry goes well with rotis, naan, or even steamed rice or pulao.

Ingredients 

2 Kgs Chicken - cut into medium pieces
6 Medium Onions - thinly sliced
3/4 Cup Packed Grated Fresh Coconut
2 Tablespoons Ginger Paste
2 Tablespoons Garlic Paste
3 Teaspoons Turmeric powder
4 Teaspoons Red Chilly powder or per your spice tolerance
600 Grams Fresh Yogurt
To Dry Roast Each Separately 

2 Bay leaves
4 Teaspoons Level Coriander seeds
2 Teaspoons Level Cumin seeds
2 Teaspoons Level Fennel seeds/Saunf
16 Green Cardamons/Elaichi
2 Badi Elaichi / Brown Cardamom
4 One Inch Stick Each Cinnamon
16 Cloves 

20 Whole Black Peppercorns  
2 Flowers Star Anise
1 Whole Flower Mace/Javitri
4 Teaspoons Sesame seeds
16 Nagkesar - see notes  
2 Small Pieces Dagad Phool/ Black Stone Flower
1 Cup Oil
2 Teaspoons Salt or according to your taste 

Method 
Marinate chicken in ginger garlic paste, half the quantity salt and turmeric for about 30 to 45 minutes.
 Dry roast given whole spices in a pan on sim, till fragrant. When cooled grind this to a fine powder. Remove and keep aside.
Lightly roast coconut in the same pan. Keep aside to cool.
Heat oil in a thick bottom kadai, add onions, fry on medium flame, till golden brown. Drain the onions well and remove with a slotted spoon. Keep this in a blender with the roasted coconut. 
Grind onions, and coconut with little water to a make fine paste. 
In the same pan that the onions were fried add more oil if necessary add marinated chicken pieces to the pan. Fry till chicken well and oil starts to leave the sides of the pan. Add chilly powder and fry for a 2 minutes or till oil separates. 
Add ground paste, spices and curd mix well, let this cook again till oil surfaces. 
Now add water depending on the consistency you want. Bring it to a rolling boil on high flame. 
Cover and cook on low flame for 10 minutes, or till chicken is done. Transfer to a serving bowl. 
Garnish with chopped coriander leaves and fried potato wedges. 
Enjoy !! 

My Notes 
Many are confused on Nagkesar and Kabab Chini here are both the pics 
Kabab Chini is round has short tail 
 Nagkesar a little long and has a fine tail 
Labels : Chicken, Coconut, Main course

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