Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Nov 21, 2016

Ingredients: Red Millet, Finger Millet, Ragi, Kodo, Keppai

Red millet, finger millet, ragi, kodo, and keppai are all names of an annual plant grown as a cereal across Africa and Asia. Red millet was originally a native of the Ethiopian highlands of Africa but has been cultivated in India since the Iron Age. This hardy plant thrives in a variety of climates and can be made into a wide range of nutritious foodstuffs and alcoholic beverages. 

Eleusine coracana or red millet growing in the neighbors' field

Red millet or Eleusine coracana is called kodo or ragi in here in Nepal. It is usually planted during the arid Fall and Winter after the Monsoon season in Nepal. It is often interplanted with pigeon peas or maize as you see in the above photo of my neighbor's field. Red millet is extremely pest resistant and once harvested the seeds store nearly indefinitely. Freedom from moulds or insects and long storage capacity make red millet an important crop in risk-avoidance strategies for Third World farming communities. With a 1 tonne per hectare yield, it has the highest productivity among millets grown in the world. The straw from red millet can be also used as animal fodder.

Methionine
Red millet is a nutritious source of calcium, iron, fiber, and the essential amino acid methionine. Methionine is often lacking in the diets of vegetarians and cultures who subsist on starchy staples such as rice and maize. As an essential amino acid methionine is important in angiogenesis, the growth of new blood vessels. Red millet's high fiber content and low glycemic index score make it an excellent choice for those suffering diabetes too. It is also easily digestible and gluten-free.

Dhido thali

Dhido
is a traditional food in some areas of Nepal made from a thick paste of boiled red millet flour. You will find dhido eaten as a staple in areas of the Himalayas where the altitude and aridity do not allow the cultivation of wheat or rice. It is a lot like mush or polenta with a bit of a nutty flavor. Dhido is usually eaten with a dollop of butter or ghee accompanied by pickles, chutneys, curried vegetables and yogurt. It is served steaming hot as it hardens upon setting. To eat it you tear off bits by hand and dip it into one of the tasty sides served alongside. 

Kodo ko Roti

Red millet is also eaten as a pancake like flat bread called kodo ko roti. The millet flour is mixed into a simple batter with water and a pinch of sugar. The batter is then fried in a bit of ghee. Kodo ko roti is usually served with a variety of pickles, chutneys, and dal. To eat kodo ko roti one tears off a piece of the roti and uses it to scoop up the condiment of choice.


Nepalis are avid home brewers and distillers. Red millet is used to make a variety of alcoholic beverages. In the photo above you see an earthenware and copper still with firewood underneath it ready for use. There are many similar types of stills in various sizes in different communities across Nepal. Earthenware is preferred to for the fermentation process. Copper is preferred for distilling since it removes sulfur-based compounds from the alcohol that would make it unpleasant to drink. 


Rakshi is a traditional distilled alcoholic drink made from red millet or rice in Nepal and Tibet. It is clear like vodka and is reputed to taste much like Japanese sake. Rakshi is not aged before consumption and is usually stored and sold in plastic fuel containers as you see in the above photo. In 2011 Rakshi was deemed by CNN to be of the world's 50 most delicious drinks and was described thusly, "Made from millet or rice, Rakshi is strong on the nose and sends a burning sensation straight down your throat that resolves itself into a surprisingly smooth, velvety sensation. Nepalese drink this home brew to celebrate festivals, though some think that the prized drink itself is the reason to celebrate."

Newari lady in Kathmandu pouring rakshi from an anti (brass pitcher) into a pala (small clay bowl) for drinking

Rakshi is often served during special occasions in Nepal.
The alcoholic drink is poured from a great height via a brass pitcher with a small spout making an entertaining spectacle. This requires an expert hand and is an an art in itself.

Tongba containing chhaang with a perforated bamboo straw

Chhaang is a fermented beer often made from red millet in Nepal and Tibet. To drink chaang a fermented mash of red millet is first placed in a special drinking vessel called a tongba as you see in the above photo. Hot water is then poured into the tongba and left to steep for about five minutes. A fine bamboo straw with a perforated filter tip is then used slurp up the diluted alcohol out of the fermented mash. Hot water is replenished in the tongba until the all alcohol has been extracted from the mash.


Nutritionally, ecologically, and gastronomically, red millet is a truly versatile grain that is making a comeback in South Asian cuisines. During colonial times red millet was considered a coarse grain suitable only for the laboring classes. Nowadays, red millet is touted as a fashionable and healthy 'super food.' One can find all sorts of delicious preparations of red millet such as laddoos, biscuits, halva, and pakora all across the Indian subcontinent. (As well as alcoholic beverages.)

Jun 10, 2016

Date and Crispy Rice Laddoos

dates puffed rice cereal sweet dessert ramadan easy laddoo balls recipe

"Laddoos" or "laddus" are ball shaped sweets popular in South Asia. Easy, eggless, and no bake these laddoos are a quick and delicious treat to make! Dates are simmered into a rich caramel then combined with crunchy puffed rice for a delicately crisp and divinely sweet indulgence. Perfect for Ramadan or any other holiday featuring lots of decadent goodies.


Here I've taken an old fashioned American recipe and "Desi-fied" it a little with cardamom and ghee. Variously called "humdingers" or simply "date balls" these tasty treats graced many a Thanksgiving and Christmas platter in my home when I was growing up in the US. For some reason we Americans love breakfast cereal in our sweets. Dates and rice are familiar favorites to the Desi palate so these are sure to please all around. 


Truly a crowd pleaser, this recipe was originally from my 1970's 4H cookbook. However, I've been making this for so long I know it by heart. From what I understand this recipe has been around with minor variations since the 1920's in the US. In the US you can buy 8oz bags of pitted dates that measure to about a cup which is what this recipe was written for. Pitted dates are not available in South Asia so I'd recommend using "wet pack" dates as shown in the above photo. They are fairly inexpensive and are very good quality for use in baking and cooking. I do have to pit them myself which is a bit of a sticky chore. The bag you see in the photo is the standard 500g package available here which yields about 2 cups of chopped and pitted dates. When using the 500g bag as shown in the photo I simply double the ingredients in the recipe below. If you wish to make these vegan just substitute coconut oil or a good quality vegetable margarine for the butter or ghee. These are so yummy and in less than an hour you can easily whip up about 48 to 50 laddoos for any special occasion or just an after school treat!

Ingredients:
1/2 C butter, ghee, or coconut oil
3/4 C sugar
pinch of salt
1 tsp vanilla (optional)
7 - 10 green cardamoms/elaichi, seeds removed & coarsely ground (optional)
1 C dates, chopped & pitted
3 C rice crispy cereal
1 C desiccated coconut or 1/2 C powdered sugar

Here's what to do:
1) In a large heat safe mixing bowl measure out rice crispy cereal.


2) In a heavy bottomed saucepan combine sugar, dates, salt, vanilla, cardamom, and butter or ghee.


3) Over medium heat bring to simmer while stirring constantly. Allow to simmer for 3 minutes,  keep stirring constantly so the mixture does not scorch.


4) Remove cooked date mixture from heat, immediately pour over pre measured rice crispy cereal in heat proof bowl. Mix well with wooden or silicone spoon. Allow mixture to cool for about 10 minutes.

5) When mixture has cooled roll by tablespoonful into walnut sized balls. I use a tablespoon sized cookie scoop to get uniform amounts.


5) Roll the balls in desiccated coconut or powdered sugar as desired. A round cake tin or shallow bowl works well for this. Keeps well in a sealed airtight for up to two weeks. (But they only last about two days around our house because everyone eats them.)

Helpful hints:
If you wish to make these vegan just substitute coconut oil or a good quality vegetable margarine for the butter or ghee.

May 9, 2016

Mint & Pomegranate Chutney

Fresh, bright, hot, and tangy this simple to make chutney combines all the brilliant flavors of summer.  Savory mint, sweet pomegranate, hot chilis, zesty lime, and fragrant cilantro are paired with just the right amount of spice making this a bold and refreshing companion to warm weather dishes. This summery sauce is excellent when paired for dipping with samosas, kebabs, tandoori, or any grilled meat such as chicken, beef, lamb, or fish. 


This is my adaption of the award winning Michelin starred Indian chef Vikas Khanna's recipe. I used what I had on hand from my garden and added some oil, chaat masala, and fresh instead of dried pomegranate seeds or anardana. The oil tamed the astringency in the pomegranate, fresh mint, and lime juice a bit giving a smoother "mouth feel." The chaat masala contains kala namak/black salt which gives an umami boost to the chutney that's a bit like garlic but not as rough. The little bit of sugar in this recipe augments the fruity flavor of the pomegranate and enhances the floral notes in the fresh mint. Overall the effect is very Indian in taste but also quite Middle Eastern too. Choose different oils in this recipe to get different effects, olive oil for a more Middle Eastern flavor or peanut oil for a more authentically Indian flair.

Ingredients: 
1/2 C fresh pomegranate seeds
1/4C onion, chopped roughly
1 tsp sugar 
2 C mint/pudina leaves, fresh, washed & destemmed
1 C cilantro/dhania, chopped roughly
2-3 green chilis/hari mirch, chopped roughly
2 tsp lime/nimbu juice
1&1/2 TBS oil of your choice
1 tsp kala namak/black salt (or 1 clove garlc plus 1/2 tsp dry roasted garlic)
salt to taste

Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, or food processor. You might have to grind this longer than you think to make sure the pomegranate seeds are completely pulverized. Salt to taste and keep in refrigerator in airtight container until ready to serve.



Helpful hints:

If you don't have kala namak/black salt or chaat masala you could use a clove of garlic with a half teaspoonful of dry roasted cumin seeds instead for a similar flavor.

You could also make this with dried pomegranate seeds also known as the spice anardana. Just use one tablespoonful of anardana in place of the half cup of fresh pomegranate seeds called for in the recipe.

This recipe tastes great with different proportions of mint and cilantro, change the ratios to suit your tastes and what you have on hand.

Use whatever oil you wish in this recipe to accentuate the flavors, for example olive oil will give this chutney a more Middle Eastern taste but peanut oil will this recipe an authentically Indian flair.

Apr 23, 2016

Bibi's Paruppu (South Indian Style Dal)


Every region of the Indian Subcontinent has their own unique way of preparing dal. South Indian dal preparations often feature curry leaves and coconut. I've tasted various versions of paruppu at restaurants and served as a first course at South Indian weddings. In this dish I've paired masoor dal's velvety texture with rich coconut cream, aromatic spices, and the zing of lime juice. Serve with steamed rice, rasam, papads, buttermilk, or whatever South Indian dish you love.

coconut masoor dal easy simple recipe paruppu

I make no claims that this dish is authentic in any way. It is very tasty though. I made this recipe up after tasting a similar dish at a South Indian restaurant in Delhi. I love anything coconut and the brightness of curry leaves in a dish. Unfortunately, coconuts and curry leaves are rarely available in Nepal. So I've used canned coconut cream in this dal for richness, along with cilantro and lime juice in to brighten up the flavors as fresh curry leaves would do.


Ingredients:
3 TBS coconut oil or ghee
1/2 C onion, finely diced
1/2 tsp black mustard/rai seeds
1/2 tsp cumin/jeera seeds
1/2 tsp fennel/saunf seeds
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 tomato, diced finely
2-3 green chilis/hari mirch, chopped finely
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1/2 tsp turmeric/haldi
1 C masoor dal/red lentils, rinsed thoroughly
3 TBS coconut cream
3 TBS fresh cilantro/dhania, leaves and stems chopped finely
2 tsp salt
1 TBS lime juice (optional)

Here's what to do:
1) In a large stock pot heat coconut oil or ghee with 1 tsp salt. Fry onions until just beginning to brown.  Add mustard seeds, cumin seeds, fennel seeds. Fry for 2 minutes.


2) Add garlic, ginger, tomatoes, green chilis, Kashmiri mirch, and turmeric. Fry for 3 to 4 minutes or until tomatoes soften.


 3) Add masoor dal, coconut cream, 1 tsp salt, cilantro, and 4 cups water, stir well and bring to boil.


4) Reduce heat and allow to simmer for 40 minutes to an hour or until dal is to desired tenderness. Stir every 10 minutes or so to make sure dal is not sticking to the bottom. Add water if necessary until dal is to preferred consistency. Stir in lime juice if using, salt to taste and serve.

Helpful Hints:

This recipe can also be made with urad dal or in a pressure cooker also.

I've got a lov-e-ly bunch of coconuts!

An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:




Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

Apr 15, 2016

Vegan Green Goddess Dressing


cilantro bell pepper onion ginger dressing vegetarian creamy easy

This vegan version of the classic Green Goddess dressing is just as smooth, creamy, savory, and vibrantly green in color and flavor as the original! Traditionally this dressing is made with herbs and anchovies on a decadent base of sour cream and eggy mayonnaise. This recipe replicates those bold, lush, and bright flavors with a more health conscious blend of ginger, garlic, bell pepper, lime juice, and your choice of oil.


Truth be told, when it comes to chutneys and dressings Bibi usually just chucks whatever looks good fresh from the garden into the mixie and hopes for the best. This was definitely a very happy accident! I've made this several times with olive oil, tahini, sunflower seed oil, rice bran oil, and it is always delicious1 It mixes up to that gorgeous green you see in the photos and is every bit as luscious as the original. Don't let that chili pepper in the photo fool you, this dressing is not hot. Serve drizzled over leaves of romaine, a wedge of iceberg lettuce, as a dip for crudité, or perhaps even as a dip for samosas or pakoras!

Ingredients:
1 large bell pepper/capsicum, seeds and white membranes removed, roughly chopped
1 inch piece of fresh ginger/adrak, roughly chopped
1-2 cloves of garlic/lahsun
1/2 C onion, roughly chopped
1-2 green chilis/hari mirch, roughly chopped
1 TBS lime/nimbu juice
2 TBS oil of your choice (or tahini)
1&1/2 C cilantro/dhania leaves & stems, cleaned and roughly chopped
1 tsp salt

Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, or food processor. Salt to taste and keep in refrigerator in airtight container until ready to serve.



Helpful Hints:
I have yet to try this with an avocado blended in, I bet that would be superb!


Apr 10, 2016

Bihari Green Beans Masala

Bihari Green Beans Masala

The classic combination of green beans and almonds gets the masala treatment in this easy to make side dish. Green beans are simmered until tender in a velvety coconut milk sauce laced with the warmth of traditional North Indian spices. Lavish and rich enough for a posh dinner yet simple enough to make every day, this vegetarian dish fits the bill for any occasion.


I thought I got this recipe from my long lost copy of Julie Sahni's 1980 cookbook Classic Indian Cooking.  A brief perusal of the internet and this recipe turns up in a 2010 article about Julie Sahni in the New York Times. I really must replace my copy of Classic Indian Cooking. The recipes are somewhat westernized in techniques and flavor but easily tweaked to make them more Desi. Over the years I've heavily embellished and adapted Ms. Sahni's original recipe to suit my family's tastes.


Bihar is a region of North India just south of the Nepal border. It is a land of fertile subtropical plains where the river Ganges pours down from the Himalayas into India. I'm not really familiar with Bihari cuisine except to say it is largely vegetarian, uses a lot of besan (chickpea flour), and features smoked chilis for seasoning. The only Bihari food I've had the opportunity to sample was an interesting drink made from besan and a besan stuffed paratha.



Ingredients:
1/2kg/1lb  green beans, tops and tails removed and cut into one inch pieces
3 TBS cooking oil
3/4 C onion, finely diced or ground
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
2 tsp coriander/dhania ground
2 tsp cumin/jeera. ground
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1/4 tsp turmeric/haldi
1 can coconut milk (400ml)
2 tsp lime/nimbu juice
3 TBS chopped cilantro/dhania leaves (optional)
9-10 almonds, roughly chopped (optional)
salt as required
Here's what to do:

1) In a kadhai or large heavy bottomed skillet heat oil for 5 minutes. Fry almonds until golden and set aside if using. Add onions to same oil in pan with 1 tsp salt fry until just translucent.  


2) Add the garlic, ginger, coriander, cumin, Kashmiri mirch, and turmeric to the fried onions. Allow to fry for 2 minutes.


3) Add coconut milk and green beans to fried onion and spice mixture. Stir well and bring to a boil. Reduce heat to medium and simmer covered until to desired tenderness. This usually takes about 10 to 12 minutes.


4) Add lime juice and cilantro leaves to dish if using and stir well. Salt to taste and garnish with almonds if desired.

Our little teepee trellis of green beans.
An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:


Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

Apr 2, 2016

Boba's Baingan Bharta (Spicy Smoked Eggplant)


When my husband says a dish I've made tastes just like his mother made it, I know it's perfect! 

My mother in law's nickname is Boba and this her recipe for bhaingan bharta. "Bhaingan" means eggplant and "bharta" refers to the mashing technique with a wooden spoon. Similar to Middle Eastern "baba ghanoush" the eggplant is first roasted over a open flame or coals. This is what infuses the dish with smoky flavor. The roasted eggplant is then sauteed with a flavorsome blend of traditional north Indian spices. The result is a rich, savory pâté of eggplant almost caviar like in richness and intensity. The final step is a handful of chopped cilantro or mint stirred through just to add a bit of brightness. 


indian baba ghaneoushh aubergines Desi

Despite being from different cultures and not even speaking the same language my mother in law and I always shared a love of cooking and very similar tastes. Boba could neither read nor write nor had she ever left the city of Srinagar in her entire life. She never used any recipes but seasoned each dish to perfection. Boba would have taken the eggplant to the tandoori bakery down the street from her home, the bakers would place them into the tandoor oven to roast in a matter of minutes. Boba said that roasting the eggplant in the tandoor ovens was the only way to get the smoky flavor that was so important to this dish.


We're going to try and replicate the charring effect of a tandoor oven on the eggplant over a gas burner. It's not quite the same, and it does take a bit longer but the end result is still quite delicious. Kashmiris would top this dish with a garnish of their beloved local walnuts and perhaps a dollop of local curd or yoghurt. As eggplant is a notorious oil sop be sure to use an oil that you like in this dish. I seriously considered styling this dish with my nacre caviar spoon due to it's richness. (What else am I going to do with a caviar spoon in Nepal?)  Baingan bharta is traditionally served with rice or chapattis warm or at room temperature.

Ingredients:
2 large eggplants, about 1&1/2 lbs
1/4 C cooking oil
1 onion, diced finely
2 tsp salt
1 tsp garlic/lahsun paste
1 tsp ginger/adrak paste
1-2 green chilis/hari mirch, chopped finely
2 tsp ground coriander/dhania
2 tsp ground cumin/jeera
1 tsp Kashmiri mirch (or 1/2 tsp paprika +1/2 tsp cayenne)
1/4 tsp turmeric/haldi
1/2 tsp garam masala
5 black peppercorns/kali mirch, ground coarsely
2 tomatoes, diced finely
3 TBS cilantro or fresh mint, chopped finely
5 walnuts, chopped coarsely  (optional for garnish)

Here's what to do:
1) Roast eggplants over a medium gas flame. Keep turning and cooking until outside of eggplant is charred and blackened evenly all over. The eggplant will seem to deflate as the flesh within cooks. Set aside to cool.


2) Peel off charred skin from roasted eggplants. Don't worry about black flecks that remain on the soft flesh as that will help give us the smoky flavor we seek.


3) Heat oil in kadhai or heavy bottomed frying pan. Fry walnut for garnish and set aside if using. Fry onions with 1 teaspoon salt until translucent. Add garlic, ginger and chilis and fry for 2 minutes.


4) Add tomatoes, and spices to onion mixture. Fry until tomatoes begin to soften.


5) Put the roasted eggplants in the pan with the tomatoes spice mixture. Stir and mash with a wooden spoon for about 5 minutes.


6) When the mixture becomes smooth and shiny stir through the cilantro or mint and salt to taste. Garnish with fried walnuts if desired and serve warm or at room temperature.


Helpful Hints:
If you don't have a gas burner you could also roast the eggplants over an outdoor charcoal grill,  an indoor electric burner, or on a foil lined baking sheet under a broiler in an oven.

An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:


Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

Mar 18, 2016

Mughlai Haraa Murgh (Mughal Style Green Chicken)

Mughlai cuisine began in the splendor and opulence of the Delhi Sultanate during India's age of Islamic rule. Persian and Indian flavors were fused to perfection in the Imperial Moghul kitchens. Meats were marinated, nuts and dried fruits were used lavishly. Mughlai cuisine remains immensely popular to this day in Delhi NCR, Punjab, Kashmir, and Pakistan.


This dish is mildly spiced but bright with the flavors of fresh mint and cilantro. Ground browned onions, almonds, and yogurt make for a rich gravy. Whenever you see a "Mughlai" recipe you know it's going to include lots of steps- chopping, marinating, frying, cooling, grinding, more frying, and probably then some. Here I've minimized the steps using a few modern techniques. But this recipe will still take at least a good three to four hours to complete. Pairs well with rice, pulao, naan, or rotis.

Ingredients:
1kg/2lbs chicken, skinless and cut into 8 pieces, bone in preferred
2 onions, about 1 C sliced into thin half moons
3 TBS ghee/clarified butter
1 TBS cooking oil
1/2 C pureed fresh tomatoes
2 inch piece of cassia bark/dalchini (or cinnamon stick)
5 cloves/laung
3 C water or stock/shorba
2 tsp lime juice
15 blanched almonds/badaami for garnish (optional)
1 tsp kewra water (optional)
Grind to paste for marinade:
30 almonds/badaami, ground to fine powder
1 C yogurt/dahi
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
3 green chilis/hari mirch
5 green cardamoms/elaichi
15 black peppercorns/hari mirch
1 TBS ground coriander/dhania
1 tsp garam masala
2 tsp cumin/jeera
1/2 tsp turmeric/haldi
1/3 C fresh mint/pudina leaves
1/3 C fresh cilantro/dhania leaves and stems
1/4 C onion, chopped roughly
1&1/2 tsp salt

Here's what to do:
1) Grind almonds to fine powder in mixie or food processor. Then blend powdered almonds, yogurt, garlic, ginger, powdered spices, green cardamoms, black peppercorns, green chilis, and salt together in mixie or food processor until smooth for marinade.
The marinade is mixed
2) Coat all chicken pieces with marinade. Allow chicken to marinate for 2 hours or up to overnight in the refrigerator sealed in an airtight container.

All chicken pieces coated in marinade.
Sealed up tight in my Lock'N'Lock box!
3) When ready to cook, heat oil and ghee over medium high heat in a heavy bottomed skillet or kadhai for 5 minutes. Add thinly sliced onions and fry for 8-10 minutes until medium brown. Set aside to cool for 10 minutes.

This is the medium brown we're looking for.
Be sure to let the onions cool before grinding to paste.
4) Grind cooled browned onions to fine paste in mixie, food processor, or blender. Over medium high heat return ground onion paste to skillet or kadhai with fresh pureed tomatoes. Stir well. Add cloves and cassia bark to onion/tomato mixture and allow to simmer for 4-5 minutes or until most of liquid from tomatoes has evaporated.


5) Add marinated chicken pieces to mixture in skillet/kadhai. Reserve marinade. Cook chicken pieces for 2 minutes on each side. The chicken should just be turning white.


6) Add reserved marinade, 3 C water or stock, and 2 teaspoons of lime juice. Stir well. Bring to a simmer over medium to low heat. Stir every 5 minutes to ensure chicken is cooked evenly and gravy does not stick or scorch.


7) Allow to simmer uncovered for 20 to 25 minutes until chicken is cooked through and oil separates from the gravy. Salt to taste, garnish with blanched almonds and sprinkle with kewra water if desired.



Helpful Hints:
Be sure to let the fried onions cool for a full ten minutes before grinding in a mixie, food processor, or blender. Grinding anything hot will cause steam to build up and a geyser of hot greasy onions will either shoot through the small air vent in the lid (or blow the lid off entirely) of your mixie, food processor, or blender. Cleaning up greasy onion spew is no fun. Plus you have to chop and fry the onions over again.

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