French Onion Soup

Ingredients:

• 4 tablespoons unsalted butter
• 2 pounds white onions, sliced 1/4-inch into half circles
• 1 teaspoon vinegar
• 1 teaspoon soya sauce
• 1 tablespoons all-purpose flour
• 3 cups vegetable stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• ½ cup grated cheese

Method:

1.      Melt butter in a large heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.

2.      Sprinkle flour over onions, and stir to coat. Add stock, soya sauce and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavours to combine. Season with salt, vinegar and pepper to taste.

3.      Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Tip: if your vegetable stock has salt then do not add salt again.
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Saag Chicken

Saag Chicken

Ingredients:

3 lbs chicken pieces,

5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g) can crushed tomatoes
1 inch ginger, minced
4 tablespoons milk
48 ounces spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon black pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 big cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water

Method:

Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
 
Put the spinach in a pot, add 1/4C water.

Bring to the boil and remove from heat.
 
When cool, grind very well to a paste in blender and set aside.
 
Heat the remaining oil in a pan and add ginger, garlic and onions.
 
Fry until lightly brown.
 
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.

Sprinkle with 1 tbsp water.

Cook for 10 minutes on a low heat.

Add chicken and milk to the pan.

Simmer until the chicken is tender (about 10 minutes).

Add spinach and garam masala to the pan.

Cook until spinach starts sticking to the pan (about 15 minutes).

Remove from heat, add butter.

 Serve with rice.

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Methi Chicken

Methi Chicken

Ingredients

 1/2 kg boneless chicken - cut into medium sized pieces

1 medium sized onions - finely chopped

2 medium sized tomatoes - finely chopped & grind to a smooth paste

4-5 Tbsp cooking oil

1 tsp shahi jeera (black cumin seeds)

10-12 fresh curry leaves

Salt to taste

1 tsp turmeric powder

2 1/2 tsp ginger & garlic paste

1 1/2 tsp cumin powder

1 1/2 tsp coriander powder

3 tsp red chilli powder (adjust according to your taste)

1 cup of water (add more if required)

2 Tbsp yoghurt - whisk it with a fork smoothly and set aside

2 cups fresh methi leaves (fenugreek leaves) -  (roughly chopped)

2 tsp garam masala powder

2 Tbsp or few freshly chopped coriander leaves for garnish

Method

In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.

Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.

Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.

Add tomato paste, water and bring it to boil on high flame.

When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. when the oil starts floating on top of the gravy.

Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces.

 Lower the flame and allow to cook uncovered for 5 minutes.

Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rotis or naan.

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Dal vegetable Uttapam

Dal vegetable Uttapam

Ingredients:

For making batter you need:

• 3 cups rice
• 1 cup urad dal
• Salt to taste
• 1 tsp oil
• Water
• turmeric (haldi) -1 tsp.

For filling you need:

• 1 big onion chopped
• 1 tomato chopped
• 1 green bell pepper chopped or sliced
• ½ cup corn boiled
• 5-6 green chillies chopped
• Fresh coriander leaves chopped
• Salt to taste
• 1 cup oil or butter.

Method:

1. Soak the rice and dal individually for about 10-12 hours or overnight in the water.
2. In the morning grind them to make a smooth paste.
3. Add water if require while grinding. But make sure the batter should be medium thick in consistency.
4. Add salt and turmeric in the batter and mix well.
5. Heat the non-stick tawa on medium high flame and drizzle little bit of oil.
6. Spread a spoonful batter on the heating tawa and sprinkle oil on the edges.
7. Now you may start putting vegetables one by one also sprinkle little bit of salt.
8. Drizzle little oil on top of the veggies.
9. Here you may use butter as well. Leave to cook for 1-2 minutes or until you observe the golden edges.
10. Simmer the gas and turn the uttapam.
11. Again drizzle few drops of oil and leave for 1-2 more minutes.
12. Take out from the tawa and serve on the plate.
13. Serve on the hot with green chutney. In the similar way make all the remaining uttapam’s from the batter.

Serves: 6-8

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Babycorn peas curry

If you are bored with same old recipes then try making baby corn green peas curry with cashew nuts and milk gravy. It takes very less time to prepare this curry recipe. Baby corn peas curry can be prepared for any special occasion or any party.

Ingredients:

     Frozen or fresh Babycorn – 8-9

• Frozen peas - ½ cup
• Tomato - 2
• Green chilly - 1
• Ginger piece - ½ inch piece
• Cashew nuts - 1 tbsp
• Cream - ¼ cup
• Oil - 2-3 tbsp
• Asafoetida - 1 pinch
• Cumin seeds - ¼ tsp
• Green coriander - ½ tbsp (finely chopped)
• Milk - ¼ cup
• Coriander powder - ½ tsp
• Salt - ½ tsp
• Turmeric powder - ¼ tsp
• Red chilly powder - less then ¼ tsp
• Garam masala - less the ¼ tsp

Method:

Wash Babycorn and remove stalk. Cut into ¼- ½ cm pieces. Also wash green peas. Cut tomatoes in big pieces, green chilly and wash ginger then peel it. Place all these ingredients in a mixture jar, also add the boiled cashew nuts and make a fine paste.
In microwave defrost the frozen vegetables for 2 minutes.
For gravy: Take 2 tsp oil in a pan, add cumin seeds and asafoetida. Sauté for few seconds. Also add turmeric powder and grinned fine paste of tomato and cashew nuts, coriander powder and red chilly powder. Cook masala until oil starts floating on the surface.
Now add milk in the masala and cook for another 2 minutes. Add 1 cup water, salt, garam masala, green peas and baby corn. Mix all ingredients nicely. Also add green coriander leaves. Cover the pan and cook on low flame for 5-6 minutes so that all spices get absorb in Babycorn and peas.
Baby corn peas curry is ready. Take out curry in a bowl and garnish with green coriander leaves. Serve hot Babycorn peas curry with chapatti, parantha, or naan.
Serves 2-3
Tip: if you are using fresh peas and babycorn roast them in 2 tsp of oil till golden brown and keep aside.

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Tomato rice

Serves - 2

Ingredients needed

Basmati Rice - 1 cup
Onion - 2
Ginger and garlic paste- 1 tsp
tomatoes - 4 (medium size)

Carrot chopped- 1/2 cup

Beans chopped- 1/2 cup
Green chillies - 2 slit (small ones)
Turmeric powder -1/4 tsp
Chilli Powder - 3/4 tsp
Garam masala powder -1/2 tsp (optional)
Mint leaves - handful chopped finely
Coriander leaves - 2 tbsp finely chopped
Salt as needed

For the seasoning

Oil - 3 tbsp
Bay leaf -1
Cloves -2
Cardamom -1
Cinnamon - 1 inch piece

Method:

Soak basmati rice for 20 minutes, drain the water completely and keep it aside.

Chop tomatoes and cut onions lengthwise.


Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamom. Fry for a few seconds and then add thinly sliced onions.

Sauté till onions become slightly golden brown; add ginger garlic paste and sauté for a few more minutes.

Then add chopped tomatoes, carrot, beans, turmeric powder, chilli powder, green chillies, mint leaves, half of coriander leaves, salt (approximately 2 tsp and little more) needed and garam masala powder. Cook till tomatoes become mushy.

Add the drained rice, 2 cups of hot water,(check for salt now by tasting the water) and transfer it to a container and pressure cook for 3 whistles. When the pressure subsides, open it and fluff it with a fork. Garnish with the remaining coriander leaves.

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Palak Dal

Ingredients

•	Spinach, finely chopped	15-20 leaves
•	Split green gram skinless (dhuli moong dal)	3/4 cup
•	Turmeric powder	1/2 teaspoon
•	Asafoetida	a pinch
•	Oil	2 tablespoons
•	Cumin seeds	1 teaspoon
•	Garlic,chopped	6-8 cloves
•	Ginger,chopped	1 inch piece
•	Green chillies,seeded and chopped	2
•	Onion ,chopped	1 medium
•	Salt	to taste
•	Lemon juice	1 teaspoon

Method
Cook moong dal with half the turmeric powder and asafoetida till soft. Heat oil (or ghee) in a pan. Add cumin seeds, garlic, ginger, green chillies and sauté for one minute. Add onion and continue to sauté till onion gets lightly browned. Add spinach and sauté for half a minute. Add the remaining turmeric powder and stir. Add dal and mix well. Add one cup water and salt and stir. Add lemon juice just before serving.

For garnishing:

Heat ½ tsp of oil in a pan adds 1-2 whole red chill. Pour this over the palak dal. 

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Helathy - Oats Idly

Ingredients:

Oats -3/4 cup
Rava/Sooji - 1/2 cup
Curd - 1 cup

Eco (fruit salt)- 1/2 tsp
Salt as required

For the seasoning

Oil -2 tsp
Mustard -1 tsp
Jeera/cumin seeds -3/4 tsp
Urad dal - 1/2 tsp
Hing - a  pinch
Whole black pepper (crushed) -1/4 tsp
Ginger - 1 inch piece (finely chopped)
Green chilli - 1 (finely chopped)
Carrot -1 grated
Coriander leaves -little (finely chopped)
Curry leaves - few

Method:
Dry roast oats till it becomes slightly hot to touch. Powder it and keep it aside.

Dry roast rava also till it becomes slightly hot.

Heat 2 tsp of oil, add mustard seeds, when it splutters, add the rest of the ingredients mentioned under seasoning. Fry till the raw smell of the carrot goes.

In a bowl, mix powdered oats, rava, curd, salt,baking soda, the seasoning and needed water to make a batter similar to idli batter. Let it sit for 15 minutes.
(The batter should neither be thick nor thin but should be of dripping consistency.)

Bring water to boil, grease idli moulds with oil and pour a small ladle of batter into the idly mould. Steam for 15-20 minutes and serve hot with any chutney or sambar of your choice.

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Corn meal dosa and cabbage chutney

Corn meal Dosa

Ingredients:

• ¼ cup rice flour
• 1 green chilli chopped finely
• 1 cup  cornmeal
• ¼ cup sooji/rava/semolina
• Turmeric (a pinch)
• 1-2 tsp chopped coriander leaves (optional)
• Salt to taste  

Seasoning 

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• 1/4 tsp cumin seeds/ Jeera
• ¼ tsp mustard seeds
• 4-5 curry leaves chopped
• oil

Method:

• In a bowl mix together the cornmeal, turmeric, semolina, rice flour, salt, chopped green chilles and coriander leaves.
• Add water and make a smooth paste. The batter should be thin (unlike a regular dosa).
• Heat little oil in a pan, and then do a tadka/seasoning of add jeera, mustard seeds, curry leaves.
• Add this to the batter, stir and keep aside for 20-30 minutes.
• Heat a dosa tava/non-stick pan and grease it lightly.
• Mix the batter again well and add more water if needed.
• Take a ladle full of batter and pour starting from the center and then towards the edges. You will not be able to spread the batter like a regular dosa and also this dosa will not be round.
• Spread oil around the edges and through the holes. Cook until the bottom part gets lightly browned and then flip it over and cook on the other side. Spread little more oil.
• Fold the dosa and serve hot along with chutney.

Cabbage Chutney

Ingredients
Chopped purple cabbage – 2 Cups(loosely packed)
Pearl Onions – 1/3 Cup
Peanuts – 1/3 Cup
Green Chilies – 4 to 5 or to taste
Tamarind – 1 inch piece
Salt – 1 Tsp or to taste
Coconut Oil – 1 Tbsp
Mustard Seeds – 1 Tsp
Split Urad Dal – 1 Tbsp
Asafoetida – small pieces

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Method
1) Heat a pan and once hot add the coconut oil. Once the oil is warm add the peanuts and saute till they are slightly brown and remove them from the heat. Now in the same oil, add the mustard seeds and asafoetida piece. . After the mustard seeds stop spluttering add the urad dal and the tarmarind piece.
2) After the urad dal slightly browns , remove the tamarind piece along with some urad dal and mustard seeds. Add the green chilies(chopped) and pearl onions and saute till the onion turns translucent.
3) Now add the chopped cabbage and saute for 5-7 minutes on high heat and switch off. Let this cool for some time.
4) Now transfer the contents to a food processor, add the tamarind piece,salt, roasted peanuts and little bit of water and blend till a smooth paste. Add the reserved mustard seeds and urad dal back to this stir and serve along with Idli or Dosai.

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