Tag: onions

Instant Onion and Green Chilli Pickle

Instant Onion and Green Chilli Pickle

by Shailaja Nair ♥ 0 Leave a Comment

I have always loved the pickle served at the gurudwara langar. That inspired me to come up with this pickle that has become a favourite with my family and friends.

Ingredients

Onion 1 large, sliced

Green chillies 6, slit and deseeded

Red chilli powder 1 tbsp

Turmeric 1/2 tsp

Yellow mustard powder 2 tbsp

Salt to taste

Mustard seeds 1 tsp

Cumin seeds 1 tbsp

Onion seeds ( kalonji) 1 tbsp

Mustard oil 2 tbsp

Vinegar 2 tbsp

Method

Separate the sliced onions and add it to a bowl with the slit green chillies.

Add the salt, red chilli powder, mustard powder and turmeric.

Heat the mustard oil in a small saucepan.

Add the mustard seeds and cumin seeds.

Add the onion seeds.

Pour over the onions and green chillies.

Add the vinegar and mix well. Serve warm or cold.

Pepper Cream Chicken

Pepper Cream Chicken

by Shailaja Nair ♥ 0 Leave a Comment

I am not a big meat eater and I like curries that are mild and not very meaty tasting. This curry I developed according to my taste and it is creamy and smooth and quite mild. It has a great flavour thanks to the onions and cashew nuts.

Ingredients

Boneless chicken 500 g

Yoghurt 1 cup

Pepper 2 tbsp

Salt to taste

Curry leaves a few sprigs

Cream 1 tbsp

Cashew nuts 10-15

Onions 2 large plus 1 small

Cumin seeds 1 tsp

Green chillies 2, sliced plus 2

Ginger 1” piece plus a smaller piece

Garlic 5 cloves

Coconut oil 2 tbsps

Method

Marinate the chicken pieces in yoghurt with salt and pepper.

Add 1 tbsp of oil to a heavy-bottomed pan and fry two large onions, roughly chopped. When the onions turn translucent, add the smaller piece of ginger and cashew nuts.

Switch off the heat when the cashew nuts turn golden and wait for the mixture to cool. Grind to a fine paste.

Add 1 tbsp of oil to the pan and add the cumin seeds.

When the cumin seeds stop sputtering, add one small onion finely sliced.

Crush the ginger, garlic and two green chillies roughly.

Add it to the onions with curry leaves.

Add the marinated chicken and mix well.

Add a cup of water and mix well.

Add the ground paste and mix.

Reduce the heat and cover and cook till the chicken pieces are cooked. Add the cream and stir it in. Do not cook too long after addding the cream. This makes the gravy very smooth.

Serve hot, garnished with sliced green chillies. it can be had with rice or naan bread.

Minced Chicken with Peas

Minced Chicken with Peas

by Shailaja Nair ♥ 0 Leave a Comment

I like cooking with minced chicken when I want to cook fast and don’t want to spend too much time in the kitchen. This is a quick and easy recipe that uses bursting with flavour.

Ingredients

Chicken mince 500 g

Tomatoes 3

Garlic 4 pods

Green chillies 3

Red chili powder 1 tsp

Salt to taste

Turmeric 1/2 tsp

Garam masala 1/2 tsp

Coriander leaves to garnish

Onions 2, chopped

Peas , frozen or fresh 1 cup

Coconut oil 2 tbsps

Method

Heat the oil in a wok. Add the cumin seeds and when they stop sputtering, add the onions and garlic. Fry for a few seconds.

Add the washed and drained chicken mince and cook till all the water evaporates and the chicken changes colour.

Meanwhile puree the tomatoes in a mixer grinder along with the green chillies.

Add this to the mince.

Add the spices and salt.

Add the peas. Add about 2 cups of water and cook on medium heat, stirring frequently.

Once the gravy thickens, garnish with coriander leaves and serve with buns or naan or rice.

Spinach and Egg Rice

Spinach and Egg Rice

by Shailaja Nair ♥ 1 Comment

This is a dish you can make if guests surprise you. It takes hardly any time. Ten minutes to assemble the dish on the gas and six minutes in the microwave, and voila, it is ready. It is a balanced meal with rice, spinach, mushrooms, egg and cheese. The flavours of Italian herbs and red chilli flakes give it a gentle boost.

Ingredients

(Serves 3)

Cooked rice 2 cups

Onion 1 large, chopped

Spinach 6 cups, chopped

Mushrooms 1 cup, chopped

Eggs 2

Cheddar cheese 1 cup, grated

Italian herb mix 1 tsp

Chilli flakes 1 tbsp

Pepper powder 2 tsps

Salt to taste

Vegetable oil 1 tbsp

Method

Take cooked rice, basmati or any long-grained variety is best. If it is made the night before and kept in the refrigerator, it is even better. Fluff it up with a fork and keep aside.

Add oil to a wok and fry the onions. Add the mushrooms and sauté for 3-4 minutes.

Add the spinach and continue to sauté for another 4-5 minutes till the leaves are wilted. Add chilli flakes, Italian herbs and pepper.

Add the rice and salt and mix well.

Transfer to a glass microwave dish and spread it evenly.

Break the eggs over the rice, sunny side up.

Sprinkle salt and pepper and spread the cheese over it.

Microwave it for 6 minutes and serve hot.

Mushroom Fry Up

Mushroom Fry Up

by Shailaja Nair ♥ 1 Comment

The first time I ate this dish, Mushroom Fry Up, was almost 30 years ago on my first visit to London, when my aunt made it for breakfast. She served it with sausages and it was delicious. I have been making it ever since. It became a favourite in my family for Sunday breakfast.

Best breakfast combo

Ingredients

Mushrooms 250 g
Onion 1 large
Salt to taste
Pepper to taste
Oil 1 tbsp

Method

Slice the mushrooms and onions. I use button mushrooms for this dish.

Finely sliced mushrooms and onions

Pour the oil to a heated frying pan and add the mushrooms and onions. Fry till the water released from the mushrooms dries up.

Turn off the heat and add salt and pepper.

Fry the sausages in the same pan. Once the sausages are done, fry the tomato halves in the same pan.

Serve hot with fresh bread and cheese.