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

Vegetarian Nasi Goreng - Indonesian Fried Rice

March 2, 2014

This is a National dish of Indonesia. Nasi goreng can simply refer  to fried pre-cooked rice or left over rice, a meal including stir-fried rice in small amount of cooking oil typically spiced with kecap manis (sweet soy sauce), shallot, garlic, chilly and accompanied with other ingredients, such as egg, meat and fish.  Here I, have made it vegetarian by not using egg, meat or fish.  This rice is a one pot meal, you do not require any accompaniment with this dish.  Its a meal in itself.  You can make it spicy according to your taste. H and me enjoyed this rice.  There are many ingredients in this dish which you can substitute or even eliminate, it does not change the taste of the dish.  Do not get discouraged to prepare this dish by looking at the long list of ingredients, let me assure you that this dish is easy and quick to make.  So here is the recipe.

2 cups raw rice (either white, brown or red rice) (I used Sruti Kolam)
1 large carrot, peeled and cut into matchsticks
12 french beans, finely chopped
4 bunches bok choy, roughly quartered ( I omitted this)
1/2 head of cabbage, finely shredded
4-5 shallots, chopped (Madras onions)
2 garlic pods, grated or minced
1 Tablespoon red chilli sauce
1 stalk celery, finely chopped  ( I omitted this)
1/2 teaspoon freshly ground black pepper  (I used white pepper powder)
2 tablespoon sweet dark soy sauce (kecap manis) or you could use regular dark soy sauce with 2 tsp palm sugar  or jaggery ( I used soya sauce 2 tablespoon and a teaspoon of jaggery)
Salt ( according to taste)
4 tbsp vegetable/peanut oil ( I used groundnut oil)

For the ground paste
1 large ripe tomato
1 tsp coriander seeds
4 garlic pods,
4 large fresh red chilies (You can used 4 dry kashmiri red chilies) 
2 candle nuts (I used 4 almonds instead)

For garnish

1 bunch spring onion greens, chopped
Fried cashew nuts and/or fried shallots, Optional (I did not use this)
Chopped cilantro ( I used fresh coriander) 


Soak the rice for 30 minutes then cook  add few drops of peanut oil while cooking the rice, this will make the rice grainy and will not stick to each other. Do not cook the rice till it entirely soft strain it one stage before that. The rice once cooked  should be grainy.

Grind the tomato, garlic , red chillies, almonds & coriander  together to form a smooth paste and keep it aside.

In a large wok, heat the oil on medium flame add the chopped onions. Then add ground paste saute them till the sides starts leaving oil.  Add in the carrots, beans and cabbage and saute them till the vegetables are tender. Add the cooked rice, salt, pepper, red chilli sauce and sweet soy sauce.
Mix well till combined.  Garnish this chopped spring onion greens or cilantro/coriander.

Labels: Rice, Asian Cuisine, Healthy, Vegan, Indonesia

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Tandoori Prawn Biryani For One#FishFirday

This is  mouth-watering , yummy and super delicious dish it's an exotic biryani for sea food lovers.  This does not require any grinding it's so easy.
150 Grams Cleaned Prawns
½ Teaspoon Freshly Minced Ginger
½ Teaspoon Freshly Minced Garlic
½ Teaspoon Level Sea Salt
½ Teaspoon Red Chili powder
½ Teaspoon Heaped Coriander powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Homemade Tandoori Masala
2 Whole Green chilies
Tablespoons Heaped Yogurt - beaten
1 Large Onion - sliced
½ Cup Oil
¼ Teaspoon Garam Masala powder
Teaspoon Lemon juice 
1 Teaspoon Kasuri Methi
2 Tablespoons Coriander leaves - finely chopped
A Pinch Yellow color
1 Large Potatoes - cut into small cubes and parboiled
For the Rice 
1 Cup (1
50 ML Cup Measurement) Level Basmati Rice
1 Teaspoon Heaped Sea Salt
1 Bay Leaf
For the Prawns

Marinate prawns with salt, chilly powder, ginger garlic, cumin, coriander powder, kasuri methi, yogurt, and tandoori masala. Mix it well and keep it in the refrigerator for at least 30 minutes.

As the prawns are getting marinated. Let's cook the rice.

For the Rice

Wash and soak the rice for at least 15 minutes. In a sauce pan bring a liter of water to a rolling boil add the, bay leaf, salt and the rice, lightly give it a stir and then cook till done but firm. Drain and keep aside to cool.

To Assemble the Biryani

In a thick bottom pot / vessel heat oil, add the sliced onions till golden and crisp ( remove a little for garnishing) drain the oil and keep about 2 tablespoon oil in the pan,
add the , parboiled potatoes, fry till the potatoes are lightly browned, 
Add half of the fried onions
now add marinated prawns, 
cover and cook for just a minute. 
Add the lemon juice, whole green chilles , half the coriander leaves and garam masala powder, give it a quick stir. 
Spread the boiled rice on top of the prawn mixture, topped with yellow color and remaining coriander leaves and browned onions 
drizzle a tablespoon of onion oil on top, cover with a tight lid, I covered it with aluminium foil, leave it on dum, on high for 3 minutes then reduce the flame and keep it on low for 10 to 12 minutes . 
Give it a stir lightly and serve 
Labels :  Prawns, Shrimps, Biryani, Easy, Seafood/Fish, Fish Friday, Main course, One Dish Meal
Fish Friday Foodies June 2020
Fish/Seafood Biryani Recipes
Hosted by Sneha

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Tandoori Prawn Biryani For One from Sneha's Recipe
Seafood Biryani from  A Day in the Life on the Farm

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Baked Pork Enchilada Salsa Verde Casserole#BakingBloggers

I wanted to make something easy, so instead of making traditional rolled enchiladas made these no fuss casserole. Made this quick dish where in I just threw everything into a casserole.
Assembling the pork enchilada casserole takes little effort, as I simply layered the pork and rest of ingredient one by one and baked it. To save time, I made the pork and the Salsa Verde two days in advance and refrigerated it. I made the Fried Corn Tortillas on the day when I wanted to bake it. If you want, this, can be assembled well , in advance, as it reheats quite well, can assure you this, since I, had leftovers and reheated it after two days and it tasted just as good as the freshly made one.

Servings 2 -3

250 Grams Pork Mince
1 Cloves Garlic - finely chopped
1½ Teaspoon Lime juice
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
1 Teaspoon Vegetable Oil
Other Ingredients
Salsa Verde

4 Corn Tortillas - torn
1 Cup Shredded Provolone & Cheddar Cheese
1 Small Onion- diced
¼ Cup Chopped Coriander/Cilantro leaves
Sour cream, for serving
For the Fried Corn Tortillas
1 Cup = 250 Ml

1 Cup Maize Flour
¼ Teaspoon Pink Himalayan Salt
1 Teaspoon Oil
125 Ml+ Water

Heat a tablespoon of oil in a pot/kadai, add minced  garlic and the pork mince, sauté till it changes color
add salt  and pepper powder , mix well
add ½ cup water. Bring the pot to a boil, and then turn the heat down to low and simmer uncovered for until the mince is cooked 
and all moisture nearly evaporated ( there should 2 - 3 tablespoons of liquid in the mince). 
Cool till it comes to room temperature add ½ cup of the Salsa Verde, lime juice and little coriander leaves . Taste for salt and spice, add more Salsa Verde if you want it more spicy. 

For the Fried Corn Tortillas
In a skillet, boil the water, add salt and oil. When it comes to a rolling boil add the maize flour and mix well with a spoon. Let it cook for a minute. Switch off the flame and cover it with a lid for 3 minutes. When it is still warm, knead this to soft dough, if required add a teaspoon of hot water while kneading. Knead it well into soft dough. Cover and keep it aside for just 5 minutes. 
Divide the dough into 5 equal balls. Roll each between a oiled plastic sheet in a tortilla press/puri maker. 
Cut it with a mould to make the edges smooth and tortilla the same size. 
Bake this in non stick skillet (See Notes) till it get brown spots on each side. 
Keep this on wire rack. Like wise make the rest of the corn tortillas. 
Wrap them in a towel and let them cool completely.
Heat up the vegetable oil on low heat in a small pan Use a pan that will fit the tortillas so that you can use a little to fry them).
Once the oil is hot add one tortilla at a time, and fry on medium flame till they are crisp. Keep aside to drain on a kitchen towel.
I even fried the broken tortilla pieces and used that to layer the casserole, since they are to broken into pieces.

To Assemble- Pork Enchilada Salsa Verde Casserole
Preheat the oven to 170°C.
In a casserole, place half of the broken tortillas in it, tearing in pieces to fill in any gaps. 
Evenly top the tortillas with half the pork, 
sprinkle half the diced onions ( I had 2 tablespoons of leftover red and green capsicum so used that too)
half the chopped coriander leaves, and and evenly spread the Salsa Verde
Then sprinkle the shredded cheese. 
Top that layer with remaining torn tortillas and then add the rest of the pork, 
the rest of the onions, capsicums, evenly spread the salsa,
sprinkle coriander leaves and then top evenly with the rest of the cheese.
Bake uncovered for 25 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 10- 12 minutes before serving. 
Serve warm with sour cream and wafers.

My Notes

The pork and Salsa Verde can be made ahead of time and kept refrigerated for 3 days.
I baked the first tortilla on my anodized tawa and it got stuck see pic, so use a non stick pan to bake the tortillas.
Labels: Pork, Salsa Verde , Mexico, Mexican, Baking Bloggers, Corn, Tortilla, Baked, Enchilada, Serves Two, Main course, Green Tomato, Breads  
Baking Bloggers (April 2021): Baking of Mexico

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Shahjahani Murgh Handi

This is a very tasty and rich dish. This is called Handi because it is cooked in a Mud pot/vessel. Cooking in a mud vessel give a nutty and delicious aroma to gravy. This is an Awadhi cuisine which is rich and creamy wherein the chicken is cooked in a rich masala made with fried onions and spices.
This is a different recipe from the normal Awadhi cuisine,  a twist  to the traditional one, by adding mayonnaise and cheese.  Do try this, its finger licking.


500 Grams Boneless Chicken -  cut into medium cubes
1/2 Cup Yogurt - beaten
4 Tablespoons Mayonnaise With Egg-Homemade
1/4 Cup Cheddar Cheese
2 Tablespoons  Desiccated coconut
1 Tablespoon  Khus -Khus / Poppy seeeds
1 Tablespoon Ginger - Garlic paste
3 Large Tomatoes - finely chopped
5 Kashmiri Red Chillies - soaked in warm water
1 Teaspoon Sugar
1 Teaspoon Salt 
½ Teaspoon Black Pepper powder
1 Teaspoon Roasted Cumin Powder
1 Teaspoon Garam Masala powder
½ Teaspoon Turmeric powder
4 Tablespoons Fried Browned Onions / Birista 
4 Tablespoons Oil
3 Tablespoons Fresh Cream - reserve a tablespoon for garnishing
For Garnishing
1 Tablespoon  Fresh Coriander - finely chopped
1 Tablespoon  Mint leaves - chopped

In a small mixer jar grind the soaked red chilies, poppy seeds and desiccated coconut  to a fine paste. 

In a bowl add chicken, ground paste rest of the ingredients mix well till chicken is well coated with spices.  Then keep it for marinating for at least an hour or two.

After 2 hours heat oil in mud vessel add this marinated chicken, cover and cook on very low flame. Stirring in between after every 3 minutes so that it does not get  burnt at the bottom.  Cook till the chicken is done and oil surfaces. Garnish  with fresh cream, chopped mint and coriander leaves.
Serve hot  with rotis or naan.  
Enjoy  this yummy, juicy chicken pieces in a rich and creamy gravy!!!
Labels : Chicken, Awadhi Cuisine, Mayonnaise, Yogurt, Tomato, Birista, Handi

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MURTABAK – A Savory Pan Fried Bread of SAUDI ARABIA

In Mena's Cooking Club, this month we are going to make a savory pan fried bread 
of Saudi Arabia called Murtabak .

Murtabak, is a stuffed pancake or pan-fried bread. The name Murtabak in Arabic means "folded". This is a savory pan fried bread filled with minced meat and eggs  which can be served as snack or a complete meal. This bread originated in Yemen, but  also spread to Asian Countries. 

Let's see the ingredients to make this....

For the covering

3 Cups All Purpose flour
1 Teaspoon Salt
1 Tablespoon Oil
1 Teaspoon Sugar
Warm Milk or Water to make a dough

For the Filling

500 Grams Minced Meat (mutton/beef/chicken)
2 Onions – finely chopped
1.1/2 Teaspoon Ginger - Garlic paste
4 Green chilies - finely chopped
2 Teaspoon Meat Masala powder
1.1/4 Teaspoon Chilly Powder
1/2 Teaspoon Turmeric powder
1 Teaspoon Salt
2 Tablespoons Oil
A pinch of Sugar
3 Tablespoon Coriander leaves – finely chopped
4 to 6 Eggs - beaten

For the Pickle

1 Small Cucumber
1 Small Onion
1 Tablespoon  Apple cider vinegar
1 Tablespoon Sugar
1/4 Cup Water
A pinch of Salt

First Let's Make the Pickle

Mix all the ingredients and keep in fridge.

To Make the Filling

To make the filling 
 I, used chicken mince.
Mix chili powder, turmeric, meat masala powder and ginger garlic paste with a little water to form a paste.
Heat oil in a pan, add onions and saute till translucent, add masala paste and saute for 2 minutes then add the mince and saute till the colour changes. Add salt mix well cover and cook till the mince is done. Open and check if the mince is cooked and it is completely dry. Keep aside to cool. Add chopped coriander.

Let's Make the Dough

Sift the flour and salt together.

Take the flour, sugar, oil in a bowl and knead with milk (a little at a time) to make a soft and smooth dough. Let it rest covered for 30 minutes .

Let's Assemble the Murtabak
Divide dough into equal parts. Shape it into balls.

Divide the Mince into equal portions depending on the size of murtabak and dough balls.

Take a bowl beat an egg add a portion of filling, mix well.

Flatten each ball with a rolling pin into a medium thick roti. Add the egg filling in the middle of the flattened dough.

Fold the sides

Enclose the filling by wrapping completely.

Spread a little ghee in a frying pan place the murtabak and on medium flame fry one side till golden brown then

Turn it over and cook the other side. Keep frying and turning until both sides are crispy and golden.

Serve the Murtabak

with the pickle and tomato kethcup.... Enjoy!

Labels : Murtabak, Breads, Saudi Arabia, Continental Cuisine, Rotis, Chicken Mince, Mena Cooking Club

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