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Tag: onion seeds

Indian Fish Curry

January 8, 2019

Fish Curry with Sole

This recipe is inspired by a bengali fish curry. It doesn’t have any tomatoes or yogurt as a base for the gravy. It is mostly flavored with spices including mustard seeds and onion seeds- which is one of my favorite combinations. It is quite simple and quick to make…

  • 2 pounds fish fillets, (any white fish will do)
  • Juice of one lemon
  • 1 teaspoon turmeric
  • 2 teaspoons salt

Marinate the fish fillets with the lemon juice, turmeric and salt.

  • 4 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons kalonji (onion seeds)
  • 2 tablespoons garlic, grated
  • 2 tablespoons ginger, grated
  • 2 medium yellow onions, chopped fine
  • 2 teaspoons coriander powder
  • 1 bay leaf
  • 2 cups water, fish or chicken broth
  • Salt

Heat a non stick pan with the 2 tablespoons coconut oil. Saute the fish pieces briefly on high heat. Keep aside. Add the leftover oil from the non-stick pan to a saucepan and add the remaining coconut oil. Heat the pan and add the mustard and onion seeds on medium heat. Saute for a minute. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the onions, coriander powder and bay leaf. Saute for 4 to 5 minutes. Add the liquid and salt and bring to a boil. Add the fish pieces and simmer for a few minutes till the fish is cooked through but not over done. Check for seasonings and serve with rice.

Cauliflower with Ginger and Onion Seeds

January 26, 2016

kalonji-gobi

  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

Achari Chicken Tikkas (Chicken Cooked In Pickling Spices)

April 30, 2014

I am always looking for different ways to cook chicken- I guess so is everyone else. It is easy to pick it up while doing your weekly shop- or in my case- daily shop. I have to admit- I prefer chicken thighs to any other part of the bird. I find it very versatile, forgiving and full of flavor. I especially use it when making ethnic dishes.

I love making chicken tikkas- my daughter loves them- and I feel good about giving her delicious, organic meat with some veggies on the side.

I felt like eating tikkas but I wanted to prepare them a little differently than my usual. The cooking method is the same- it is the marinade that is completely different- sky is the limit when it comes to flavoring the yogurt. I made a spice mix which is similar to pickling spices used in Indian pickles. It is a classic mixture of fennel seeds, fenugreek seeds with onion seeds, etc. It gives the chicken a delicious sweet, savory and liquorice flavor.

These are best if marinated over night- if you didn’t plan ahead, no worries- a couple of hours will be fine as well. Keep this recipe in mind as you start thinking of grilling outside- enjoy!!

Achari Mix

  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon black cumin seeds
  • 2 teaspoon onion seeds
  • 1 teaspoon mustard seeds

Roast the seeds on stovetop until aromatic on medium heat- about 2 to 3 minutes. Cool and grind to a powder. Keep aside.

  • 1½ pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cups non-fat Greek yogurt
  • ¼ cup half and half
  • Juice of one lemon
  • 3 teaspoons salt
  • ½ red onion, sliced thin
  • 1 lemon cut into wedges

Marinate the chicken in the garlic, ginger, yogurt, half and half, lemon juice, salt and the spice powder. Let it sit in the fridge over night or at least 2 to 3 hours.
Skewer the chicken pieces and cook under a broiler or on an outdoor grill. Cook till golden brown. Serve on a platter with sliced onions and lemon wedges.

Achari Gosht- Pickled Goat Meat

October 31, 2010

Achari Gosht- Pickled Mutton My Mom has been making this dish as long as I can remember. I particularly remember eating this goat dish when we went for picnics or a train ride to visit my cousins. It was cooked for those occasions since it was essentially ‘pickled’. It doesn’t go bad and can be kept outside for a long time. We would eat it room temperature and it was delicious.

It has a strong flavor of cooked onions with the tomato paste and  is cooked for a while to cook off any water coming out of the vegetables. It is a concentrated flavor and so a little goes a long way. Typically Indian pickles consist of onion seeds, fennel seeds, etc. This dish has those flavors. Vinegar is added to finish the dish.

This dish can be made with any kind of stew meat. You can make it with dark meat chicken as well. To me, the goat tastes the best- I guess since I grew up eating it- that is what I like.

Looking at the list of ingredients, it may seem like a complicated dish- it isn’t. It does take a while to make it but it is totally worth it. It keeps for a while in the fridge so it is great to make a big batch and eat it once in a while. It is perfect for when there is nothing to eat and you don’t have time to cook anything. Take some pickled mutton out and eat it with a naan- yum!!!
read more …

Achari Gobi Aaloo- Cauliflower and Potatoes Sauteed in Pickling Spices

December 15, 2009

Acari Gobi As I have mentioned many times before, my darling husband loves cauliflower. To say he loves it, is an understatement. I like it as well but don’t make it often enough for him. I keep trying to explain to him that I need new ways of cooking the same vegetable if I want to post the recipe on the blog.

I found a fabulous looking head of cauliflower at the supermarket and picked it up immediately. I wasn’t sure how I was going to cook it. As I was going through my pantry, I came across some Indian condiments including spicy pickles. Most Indian pickles consist of fennel, cumin and onion seeds, etc.

I decided to use these spices in the cauliflower dish and make it with potatoes- which is the classic combination most people are familiar with.

I also used mustard and fenugreek seeds with a combination of onion, ginger, garlic and tomatoes. This is the type of dish you will find at Indian weddings in India. It’s rich, vibrant and full of flavor. It is also very appealing to the eye and did I mention delicious! The sweet cauliflower is a great complement to the flavorful spices in there.

I cannot tell you how my husband devoured this dish. He didn’t want me to share it with anyone- which I normally do since I churn so much food out of my kitchen- I like to give some away. He wanted to have it all to himself and asked me to make this dish again.

I guess its back to drawing board for me- trying to come up with new cauliflower recipes…. Enjoy- this one is a keeper.

  • 1 large head cauliflower, cut into florets
  • 3-4 white potatoes, cut into wedges
  • 3 tablespoons extra light olive oil
  • 1 teaspoon onion seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 2 medium white onions, sliced
  • 3 garlic cloves, sliced
  • 3 inch ginger, sliced thin
  • 3 serrano chilies, deseeded and sliced
  • 1 cup crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala
  • ½ cup cilantro, chopped

In a large wok like pan, heat the olive oil. Add the onion, cumin, fennel, mustard and fenugreek seeds. Saute for a minute on high heat, or till the seeds begin to sizzle. Add the onions and sauté for 2-3 minutes on medium high heat. Add the garlic, ginger and Serrano chilies. Saute for 5-7 minutes on medium heat, stirring constantly. Add the crushed tomatoes and cook for another 5 minutes on medium heat. Add the cauliflower and potatoes. Mix well and add the salt, turmeric, cayenne pepper, coriander powder and garam masala. Mix well, turn the heat to low and cover and cook for 15 minutes. Take the lid off to check if the potatoes are tender. Turn the heat up and cook the excess moisture accumulated at the bottom of the pan. Stir and cook for 3-4 minutes on high. Check for seasonings and add the cilantro before serving.