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Tag: green onions

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

Poblano Corn Salsa

July 29, 2019

This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!

  • 6 ears of corn, grilled, off the cob
  • 2 poblano peppers, grilled, skin off and chopped
  • 3 green onions, chopped
  • 1 red jalapeno pepper, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lemon
  • Salt to taste

Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.

Punjabi Kadhi- Potato Fritters Cooked in a Yogurt Gravy

June 16, 2019

Kadhi 1

Amazing recipe I haven’t posted in a while…

This is a delicious dish I grew up with. My mom would make it once in a while and when she did – we all looked forward to it. For me it is one of those things I like to eat every few months- not all the time- not sure why- maybe because it is a bit labor intensive so people don’t end up making it very often.

This dish also has a few hard to find ingredients- including asafetida, fenugreek seeds and dried fenugreek. These ingredients are available at any Indian grocery store or online.

The dish is essentially a yogurt gravy thickened with besan (chickpea flour). Potato fritters are fried made with onions, ginger, cilantro,etc and are added to the thickened yogurt gravy.

Last but not least, the dish is seasoned with a mixture of fenugreek seeds and chili peppers and topped with dried fenugreek leaves.

The dish has a very distinct flavor imparted by the asafetida and the fenugreek seeds. You could make it without either and it will still taste good.

Try this on a Sunday afternoon when you have some time to spend in the kitchen- our family will love it…

Yogurt Gravy

  • 6 cups low-fat plain yogurt (it should be nice and tangy), whisk till smooth
  • 1 cup besan (chickpea flour), sifted
  • 7 cups water
  • Salt
  • 1 teaspoon turmeric
  • 1/8 teaspoon asafetida powder

Add the yogurt and besan to a large saucepan. Whisk till smooth, getting rid of all lumps. Add the water, salt, turmeric and asafetida powder. Bring to a boil and simmer for at least 45 minutes to an hour.

Potato Fritters

Kadhi1

  • 2 cups besan (chickpea flour)
  • 1 large potato, chopped into ¼ inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ½ small red onion, chopped
  • 2 inch grated ginger
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ¼ teaspoons baking powder
  • ¾ cup water

Mix the besan, potato, cilantro, green onions, red onion, ginger, garam masala, cayenne pepper, coriander powder, salt and baking powder into a medium bowl. Add the water slowly while mixing the ingredients with your hands. The consistency should be like a wet potato salad.

Kadhi

  • 2 cups extra light olive oil

Place the oil into a wok like saucepan and heat the oil to 375 degrees. Form soft balls with a spoon and gently fry in the oil. Try not to over crowd. Fry for 2 to 3 minutes or till the fritters are golden brown. Take out and drain in a paper towel lined platter. Repeat process till all the mixture is used up.
Add the fritters to the simmering yogurt gravy. Turn the heat off.

Seasonings

  • 2 tablespoons extra light olive oil (you can same oil you used for frying)
  • 1 teaspoon fenugreek seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon cayenne pepper
  • 3 dried chili pepper

Kadhi3

Heat the oil in a small frying pan. Add the fenugreek seeds, asafetida, cayenne pepper and the chili peppers. Saute on medium heat till the seeds begin to sizzle, about 30 seconds. Add the seasoned oil into the gravy. Mix and check for seasonings.

Garnish

  • 1 teaspoon garam masala
  • 1 tablespoon dried fenugreek leaves (methi)

Garnish with garam masala and methi. Serve hot with plain rice.

Kadhi4

Bean Avocado and Shishito Pepper Salad

June 4, 2019

Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…

  • 1 can black beans, rinsed and drained
  • 1 avocado, chopped
  • 3 to 4 shishito peppers
  • 1 medium pepper, yellow or red, chopped
  • 2 green onions, chopped
  • ½ cup cilantro
  • Juice of a large lemon juice
  • 1 to 2 teaspoons salt
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil

Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Garlic Fried Brown Rice

March 31, 2019

  • 1 cup brown rice, rinsed
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 3 cups water
  • 1 teaspoon salt

Add the oil and butter to a saucepan. Add the rice and sauté over medium heat for 2 to 3 minutes. Add the water and salt and bring to a boil. Simmer for 20 minutes on medium heat with lid half on. Turn the heat down and cover with lid and continue cooking for another 20 minutes or till the rice is cooked through. Take out of the pan and let cool. Keep aside.

  • ¼ cup rice vinegar
  • 1 tablespoon fresh garlic, grated
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt

Mix the ingredients in a bowl and keep aside.

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh garlic, grated
  • 3 to 4 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the garlic and green onions. Saute on medium heat for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the rice vinegar mixture and mix well and sauté for another 2 to 3 minutes. Garnish with cilantro and serve.

Chicken Fajitas with Cilantro Avocado Sauce

March 4, 2019

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.