If you thought that onions were a must when you cook, try these recipes. They are proof that food can taste just as yum minus onions
If you thought that onions were a must when you cook, try these recipes. They are proof that food can taste just as yum minus onions
Chicken 65u00a0u00a0u00a0
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Ingredients
450 gm boneless chicken, cut into
1u00bd-inch piecesu00a0
u00bd cup yogurtu00a0u00a0u00a0u00a0
1u00bd tbsp lemon juiceu00a0u00a0u00a0
2 tbsp rice flouru00a0u00a0u00a0u00a0
Salt to taste
2 tbsp oil Masala
4 dried red chillies u00a0u00a0u00a0
2-inch piece gingeru00a0u00a0u00a06 garlic clovesu00a0u00a0u00a0u00a02 tbsp coriander seedsu00a0u00a0u00a0
12-15 black peppercorns
u00a0
Method
Grind the ingredients for the masala to a fine paste.
Mix the yogurt, lemon juice, rice flour, salt and four tbsp oil into the ground masala paste.
Coat the chicken with the masala paste and marinate for an hour in a refrigerator.
Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six-eight pieces and stir-fry over high heat for one minute, tossing continuously.
Add another batch of the chicken and repeat.
Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala.
Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside.
Adjust salt, toss well and remove. Drain and serve hot.
Chef's Tip: If you cook the chicken with the bones it will be more succulent and tasty.
Chitranna
Ingredients
1u00bd cups rice, soakedu00a0Salt to taste
1 tbsp oilu00a0u00a0u00a0u00a0
1 tsp mustard seedsu00a0 u00a0u00a0
A pinch of asafoetida (hing)
6-8 curry leavesu00a0u00a0u00a0u00a0
u00bd tsp ginger paste
1 green chilli, finely chopped
2 dried red chillies, broken into bitsu00a0
7-8 cashew nuts, split and lightly friedu00a0
1 tsp split black gram (dhuli urad dal) u00a0
1 tsp split Bengal gram (chana dal) u00a0
u00bd tsp turmeric powderu00a0u00a0u00a0
2 tbsp lemon juiceu00a0u00a0u00a0u00a0
2 tbsp chopped coriander leaves
u00a0u00a0u00a0u00a0
Method
Drain and cook the soaked rice in six cups of boiling, salted water until almost done. Drain and set aside.u00a0u00a0
Heat the oil in a kadai; add the mustard seeds. When they beging to splutter, add asafoetida, curry leaves, ginger paste, green chilli, red chillies, cashew nuts, dhuli urad dal, chana dal and turmeric powder. Sautu00e9 till the dals are lightly browned.
Add the lemon juice, salt and one tbsp of water. Simmer for two-three minutes.
Add the rice and toss to mix. Cover and cook till the rice is heated through.
Serve hot, garnished with coriander leaves.
Saunf Aloo
Ingredients
15-20 baby potatoes, boiled and halved with skinu00a0
1u00bd tsp fennel seeds (saunf), crushedu00a0u00a0u00a0
2 tbsp oilu00a0u00a0u00a0u00a0u00a0
u00bc tsp asafoetidau00a0u00a0u00a0u00a0
u00bd tsp turmeric powderu00a0Salt to tasteu00a0u00a0u00a0u00a0
1 tsp coriander powderu00a0u00a0u00a0
u00bd tsp red chilli powderu00a0u00a0u00a0
u00bd cup yogurtu00a0u00a0u00a0u00a0
2 tbsp chopped fresh coriander leaves
u00a0u00a0u00a0
Method
Heat oil in a pan. Add asafoetida and turmeric powder. Add potatoes and mix.u00a0 Sautu00e9 for two-three minutes.
Add salt, coriander powder, red chilli powder and crushed fennel seeds. Mix and add yogurt and salt and mix. Cook for two minutes.
Add coriander leaves and mix.
Serve hot.
Makai aur Methi Parantha
Ingredients
2 cups whole wheat flour (atta)u00a0u00a0Salt to tasteu00a0u00a0
u00bd cup sweet corn kernels, crushedu00a0u00a0
1 cup chopped fresh fenugreek leaves (methi)u00a0
u00bd cup yogurtu00a0u00a0u00a0u00a01 tbsp oil + oil for shallow-frying
3 medium potatoes, boiled, peeled and mashedu00a0u00a0
Salt to tasteu00a0u00a0u00a0
3-4 green chillies, chopped
Method
Add salt to the whole wheat flour and mix. Add the yogurt, fenugreek leaves, one tbsp of oil and knead with three-fourth cup of water into a dough.
In a separate bowl, mix together mashed potatoes, crushed corn, salt and green chillies.
Divide the dough and filling into eight equal portions.
Roll out each portion of the dough into a small puri. Place a portion of the filling in the centre, gather the edges and pinch them together and roll into a ball. Cover the dough with a damp cloth and leave to rest for about 15 minutes.
Heat a tawa. Press the stuffed balls down lightly, sprinkle a little flour and roll out into fairly thick paranthas.
Shake off the excess flour and roast on a tawa over high heat.
Drizzle a little oil around and cook till golden. Flip over and drizzle some more oil around and cook till the other side is golden.
Serve hot.
Shopping list for next week
MIXED FRUIT AND CARROT JUICEu00a0u00a0
100 gm carrots, 2 sweet limes, 1 pomegranate, 1 musk melon, 1 apple, 1 bunch fresh mint leaves
u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
PANZANELLA
300 gm tomatoes, 1 loaf white bread, 1 large cucumber, 1 bunch fresh basil leaves, 1 bottle salad oil, 1 bottle vinegar, 1 bottle mustard paste, 1 pack of mixed dried herbs
HERBED CREPE ROLLS WITH CHICKEN
300 gm refined flour, 200 gm cheese, 100 gm boneless chicken, 4 eggs, 1 pack baking powder, 1 bunch spring onions
1 bunch fresh dillu00a0u00a0u00a0u00a0
CHOCOLATE PANCAKES WITH STRAWBERRY AND BANANA SAUCEu00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0u00a0
100 gm dark chocolate, 20-25 strawberries, 4 small bananas
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