Tag: onions
Chicken Curry with Carom Seeds: Nanoo’s Chicken
Delicious, delicious chicken curry- you won’t get this in any restaurant!
- 2 pounds skinless, bone-in, chicken thighs
- 1 cup yogurt
- 2 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 garam masala
- 1 tablespoon ajwain
- ½ cup extra light olive oil
- 1 cinnamon stick
- 1 black cardamom
- 3 cloves
- 1 tablespoon cumin seeds
- 3 large onion, sliced
- 1 head of garlic, sliced
- 2 inch piece ginger, sliced
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 cup chicken stock
- Salt to taste
Mix the yogurt, salt, cayenne pepper, garam masala and ajwain and add to a large mixing bowl. Add the chicken and marinate over night, or at least 3 to 4 hours.
In a large saucepan, heat the oil and add the cinnamon, cardamom, cloves and cumin seeds. Once the spices begin to sizzle, about 30 seconds, add the onions. Saute on medium heat till the onions are translucent and decreased in size by half, about 10 minutes. Add the ginger and garlic and sauté on medium heat for 5 minutes. Add the chicken, turmeric, cayenne pepper and sauté for 15-20 minutes until the onions, ginger and garlic begin to disintegrate. Add the chicken stock and cook on low heat 40 to 50 minutes. Check for seasonings and serve with rice or fresh roti.
Braised Short Ribs with Citrus Gremolata
I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…
- 4 pounds short ribs, excess fat removed
- 2 teaspoons salt
- Pepper
- 1 tablespoons fresh thyme, chopped
- 1 tablespoons fresh rosemary, chopped
Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.
- 2 tablespoons extra light olive oil
- 1 cup carrots, chopped
- 2 medium onions, chopped
- 2 ribs celery, chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 fresh bay leaf
- 4 cups chicken broth
- 2 cups red wine
- Salt
Preheat oven to 350 degrees F.
Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.
Citrus Gremolata
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- 1/3 cup parsley, chopped
- 2 garlic cloves, chopped
- Zest of one lemon
- Zest of two clementines or half a navel orange
Mix all the ingredients in a small bowl, cover and keep aside.
Dal Makhani- Black Lentils with a Cream Sauce
Diwali is coming up and this is a must in our house… people typically make this lentil dish for a special occasion but it is so simple… you can make it any day you want… yum!
- 1 cup whole urad dal (black lentils)
- ¼ cup rajma (red kidney beans)
- ¼ cup channa dal (gram lentils)
- 4 cups water
- 1 cup crushed tomatoes
- 1 small yellow onion, chopped
- 4 garlic cloves, minced
- 2 inch piece of ginger, minced
- 2 teaspoons salt
- ½ teaspoon cayenne pepper
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- 1 tablespoon ghee or butter
- 2 teaspoon garam masala
- 3 tablespoons half and half
In a pressure cooker or sauce-pan, add the urad dal, rajma, channa dal, water, crushed tomatoes, onion, garlic, ginger, salt, cayenne pepper, coriander powder, turmeric and ghee. If using a pressure cooker, then close the lid and cook on high till the pressure is built, then turn the heat on low and cook for an hour. Turn the heat off, and take the lid off- check the consistency. The dal should be like a thick soup or a think stew. If there is excess liquid, then turn the heat on high and begin to evaporate the liquid. Add the garam masala and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.
If using a sauce-pan, then bring the mixture to a boil and lower the heat, cook for at least 2 hours or till the lentils are soft and mushy. Add the garam masals and half and half. Cook till the dal reaches desired consistency. Taste for seasonings.
North Indian Fish Curry
- 1 large white onion, rough chopped
- 10 garlic cloves
- 3 inch piece of ginger
- 1/3 cup extra light olive oil
- 2 teaspoons ajwain
- 1 cup tomato puree
- 3 cups fish or chicken stock
- Salt
- ½ teaspoon cayenne pepper
- 1 teaspoon turmeric
Process the onion, garlic and ginger till smooth. Heat the oil in a large saucepan and add the ajwain seeds. Saute for 30 seconds or till the seeds begin to sizzle. Add the processed onion mixture and sauté on a medium heat for 10 to 15 minutes making sure the mixture does not stick to the pan and burn. Add the tomato puree and sauté for another 10 to 15 minutes on medium heat. Add the fish or chicken stock, mix well, and bring to a boil. Simmer the sauce on medium heat for 15 minutes. Add the cayenne pepper and salt. Keep aside.
- 2 pounds tilapia, cut into 3 to 4 inch pieces
- 2 teaspoons salt
- 1 teaspoon garlic powder
- Juice of one lemon
Add the tilapia pieces in a mixing bowl and add the salt, garlic powder and lemon juice. Mix well and keep aside for 30 minutes.
- 2 tablespoons extra light olive oil
- 1 tablespoon dry fenugreek (kasuri methi) for garnish
In a large non-stick frying pan, heat the olive oil and brown the fish pieces in small batches. About 30 seconds on each side or till golden brown. Add the browned fish pieces into the simmering sauce. Cook for about 5 minutes and adjust seasoning. Garnish with dry fenugreek. Serve with rice.
Mutton with Yogurt Gravy
As I have mentioned before, goat is my favorite meat to eat. I can eat it everyday! I love the earthy, falling off the bone taste- yum!
This particular recipe is Kashmiri inspired. A lot of Kashmiri dishes are yogurt based. They also have, fennel and ginger powder. These particular spices give the dish a savory yet sweet flavor- very distinct indeed. It is a flavor I absolutely love and according to me, it goes perfectly well with goat meat.
If you don’t have access to goat meat- by all means use dark meat chicken or any other stew meat- lamb or even beef will be delicious- but nothing like goat.
I also used a bit of baked onions in the gravy. The onions give the dish a great, long cooked flavor.
Overall the dish was delicious. I made fresh rotis and that is all we needed…
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Scrambled Eggs with Peppers and Steak
I still had some of the steak and vegetable mixture left from the other day- about half a cup. I came downstairs to my kitchen Saturday morning and wondered what to make for breakfast. It is my favorite time of the day- no one is around and I love being in my kitchen by myself.
I was going to do the usual coffee/tea, toast/GG crackers but then I thought about the steak mixture I had in the fridge. I decided to use it up with some shredded cheese and eggs.
I took out some eggs and beat them up with a bit of salt. I added chopped cilantro and the shredded cheese into the egg mixture. That was it- I sauteed the steak mixture in a non-stick pan and added the eggs. I folded them gently while turning the heat down.
I served the eggs with warmed whole-wheat tortillas and it was delicious…
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Achari Gosht- Pickled Goat Meat
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!!!
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