Diary Recipes: onion

Showing posts with label onion. Show all posts

Tuesday, April 22, 2014

Cabbage with Onion Greens

Surprise! No wild leeks... Im all out. Except for the ones I planted, of course. It turned out that we have had quite a lot of rain this week so I am optimistic that they will do well. Today I will put on my boots and go visit them. However, I feel obliged to say that you could replace the onion greens with wild leeks, if you wanted to; say about 12 to 18 of them.

And what do I mean by onion greens, anyway? Basically, I mean green onions, but in this case I have just pinched off the tops of my welsh onions. Any sort of green oniony thing would work though; the wild leeks, shallot greens, onion tops, chives, or garlic greens. Anything you can raid from the garden. I do recommend welsh onions though. They are definitely the earliest green onions available each spring.

4 servings
20 minutes prep time

4 cups chopped cabbage
2 cups chopped onion greens

1 tablespoon minced fresh ginger
2 cloves of garlic

2 to 3 tablespoon soy sauce
1 tablespoon mild vinegar
1/2 teaspoon sugar
1 teaspoon arrowroot or corn starch
1 tablespoon mild vegetable oil

Chop the cabbage. Chop the onion greens. Peel and mince the ginger and the garlic. Mix the soy sauce, vinegar, sugar and arrowroot or corn starch in a small bowl.

Heat the oil in a large skillet. Add the cabbage and several tablespoons of water. Cook until the water is evaporated, and the cabbage is wilted, turning and mixing constantly. If necessary, add a little more water to get the cabbage done to your liking. Just before it has reached that point, add the onion greens, the ginger and the garlic. Continue to turn and mix until the onion greens are wilted but still bright green. Stir up the sauce again and pour it over the vegetables. Mix it in well and as soon as it thickens, remove the veggies from the heat and serve them.

Monday, April 14, 2014

Spring onion Maggi noodles Maggi noodles recipe

Spring onion maggi masala noodles

Ingredients

Maggi masala noodles- 2 packs

Spring onion/ Scallions( chopped)- 4 blubs along with greens

Cumin seeds- 1/2 tsp

Chaat masala powder- few pinch

Oil- 1 tsp

Maggi noodles recipe

Method

Heat 1 tsp oil in a pan, when hot add cumin seeds and allow to splutter. Add chopped spring onion whites( bulbs) and saute for 2 secs. Now add water to the pan as per maggi noodles pack instructions. Bring the water to boil, add tastemaker and noodles cake. Stir well and cook for 2 mins until noodles are tender and water is absorbed. Remove pan from heat and immediately mix in the spring onion greens to the maggi noodles. Serve hot spring onion maggi noodles sprinkled with chaat masala on top.

Tuesday, March 25, 2014

Cooking Grass Fed Beef Episode 4 – Beef Shanks Braised in Three Onion Broth

This video recipe for Beef Shanks Braised in Three Onion Broth is the fourth in a series of videos Im doing that focus on cooking various cuts of grass-fed beef.

These beautiful beef shanks came from Steve Normanton, and were everything you want a braised shank to be -- moist, tender, sticky, and comforting.

As I looked around for ideas on how to do these grass-fed beef shanks, I knew I was going to slowly braise them (really the only way to go), but I couldnt decide what exactly to braise them in. So many options, so little time.

I saw a few recipes that called for the shanks to be cooked in a broth made from instant onion soup packets. As much as the thought of taking these wonderfully wholesome, all-natural, grass-fed shanks and sticking them in a sodium-packed, MSG-laced, artificially flavored and colored, dry soup mix repulsed me, the idea of cooking them in a French onion soup sounded pretty good.

It was better than pretty good -- it was fantastic! The collagen-rich shanks broke down beautifully and the combination of those succulent chucks of meat, sweet melted onions, buttery marrow, and rich aromatic sauce over the soft polenta, made for a very impressive bowl of food.

As I mention in the video, beef shanks are like a two-for-one deal. Not only do you get the marvelous meat, but you also get one marrowbone per shank! If youve never had beef marrow before, do yourself a favor and get some beef shanks and make this recipe.

Thanks to Steve Normanton as usual for providing such great beef to work with. By the way, those of you who want to cook with grass-fed beef, but dont like it medium-rare, should give this beef shank recipe a try -- its basically impossible for the dish not to be delicious. Enjoy!

Ingredients:
2 tbsp vegetable oil
4 beef shanks (about 1 1/2-inch thick)
3 large onions
1 bay leave
6 springs thyme
3 cloves garlic, chopped
2 sprigs rosemary
1/2 cup diced carrot
1/2 cup diced celery
salt and fresh ground black pepper to taste
2 cups beef broth
chives to garnish

Sunday, March 23, 2014

Balsamic Glazed Oven Dried Tomato and Carmelized Green Pepper and Onion Pizza

In anticipation of the 3 or 4 solid days of lake effect snow which was predicted to torment northern Indiana, I took an obligatory trip to Sams Club over the weekend to stock up on the essentials and the desirables. Looks like we stacked up about 12 inches in all, but since it has been spread out over a few days the impact has not been catastrophic. However, despite a forecasted respite for the next couple of days, another significant snow event is predicted for the upcoming weekend, but I digress. The original point was that while I was at Sams, in addition to t.p., paper towels, wine (you cant have a snow storm without wine), and cleaning supplies, I also picked up a package of beautiful plum tomatoes. As I determined after arriving home and unpacking the deluge of items from my Jeep, it would be rather difficult for me to consume all 24 tomatoes chopped up in my salad or simply sliced on my tuna sandwich. I decided to devote one of these snowy days to oven drying a portion to chewy, sticky, sweet jeweled perfection for use throughout the week. First up, a pizza. Simple toppings of hot pepper spiked garlic olive oil, caramelized green pepper and onion and these little tomatoey lovelies made a superb homemade pizza, without any specialized equipment or ovens.

Balsamic Glazed Oven Dried Tomatoes

plum tomatoes, halved lengthwise

balsamic vinegar

olive oil

salt

pepper

Preheat oven to 275 degrees. Place the tomatoes on a parchment lined baking sheet and drizzle with balsamic vinegar, olive oil and season with salt and pepper. Toss to evenly coat each tomato. Roast in the oven for approximately 4-5 hours or until they are caramelized and dehydrated but still plump. To store, cover with olive oil, place in an airtight container and store in the refrigerator.

Hot Pepper Spiked Garlic Olive Oil

1 cup olive oil

4 or 5 garlic cloves, smashed

1 teaspoon hot pepper flakes

Place all ingredients together in a cold sauce pan. Turn heat to low and bring up to temperature together. Let garlic sizzle gently for a couple of minutes but do not brown. Turn off heat and let oil steep to develop the garlic and hot pepper flavors. Mash garlic into oil and use as a condiment for pizza or salad dressing.

Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"

1 (1/4-ounce) package active dry yeast

1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging

3/4 cup warm water

1 1/2 teaspoons salt

1 1/2 teaspoons olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.

Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.

Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.

To shape the dough for grilling, do not punch down dough. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes and prepare per recipe.

Wednesday, March 12, 2014

Baked Onion Bhaji Recipe

This Chefs full step-by-step baked onion bhaji picture recipe plus video tutorial.

Chef Jeenas baked onion bhajis are very special because they have the full flavour and taste of an onion bhaji but without the calories of a deep fried onion bhaji as they use less oil.

This baked onion bhaji recipe is cooked using chickpea flour, you can check out a very similar onion bhajee recipe by clicking here for buckwheat onion bhaji recipe as the taste is very different but both very delicious.

If you have not yet seen Chefs onion bhaji recipe video then scroll down to the bottom of this recipe and click on the video screen to see a FREE video food recipe guide to this recipe.

Ingredients for baked onion bhajis

1lb Onions
3oz Chickpea Flour
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Coriander
Rapeseed oil
1 Large tsp Tomato Puree
1 Shot Glass Measure Water (a small egg cup can be used to measure)

Spices for the Pan

1/2 tsp Turmeric
1/2 tsp Ground Coriander
1/2 tsp Cumin Powder
1/2 tsp Ginger Powder
1/2 - 1 tsp Chilli Powder

Picture of spices.

How to make Chefs baked onion bhaji recipe

Heat some oil in a large wok or pan add onions.

Cook the onions for ten minutes until they soften.

Do not brown the onions you want them to soften only.

Add 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp chilli powder and 1/2 tsp ginger powder to the pan., stir well then turn off the heat.

Add the cooked onions to a bowl containing all of the other dry ingredients.

Mix well.

Mix together tomato puree and water.

Add to the bowl of onions and mix well.

Spoon the onion bhaji mixture onto a greased baking tray .

Place onion bhaji tray into a hot oven at 180C for 10 minutes only.

Drizzle the onion bhajis with some oil then place back into the oven for another 10 minutes or until golden.

For the full deep fried effect oil must be drizzled on top of the bhajis half way through.

Take a look at some freshly baked onion bhajees.

Enjoy Chef Jeenas tasty onion baked bhajis recipe.

Serve with cucumber raita, curries, roti, naan bread or rice.

For more video food recipes, please see my index page.

Saturday, February 22, 2014

NIRAMISH OR PRASHADI MANGSHO MUTTON CURRY WITHOUT ONION AND GARLIC

The name of the dish is bit deceptive, it actually means, meat cooked without onion and garlic. When an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore onion and garlic cant be used. Nowadays animal sacrifice is not seen any more in most of the places. But in many parts of the Himalayas it continues, particularly during Navaratra .

The other famous meat dishes without onion and garlic are traditional Kashmiri dishes.
THE RECIPE

There are many variations to this kind of dishes. Here I am giving a particular one which I had learnt long long back and havent cooked in recent past. A friend of mine has been asking for the recipe. I wanted to cook it once more before giving her the recipe. I just wanted to ensure, that it tasted the same as what she ate decades back. This particular recipe has a strong note of ginger and cardamom and no other strong spice is used. One can also use roasted cumin powder or garam masala , Hing, Fennel etc in other variations.

INGREDIENTS
Mutton ( goat or lamb) with bones 500 grams.
Potato 2 medium peeled and cut to 4 pieces each. ( This is for Bong friends, others may not use. Potato gives a very good body to the curry.)
ginger 75 grams
turmeric 1 tsp
Curd 2 tbsp
Coriander powder 4 level tsp
Sugar 2 heap tsp ( This is for taste and not for sweetening. Normally onion imparts the desired sweetness in most other dishes)
Green chili 4 ( hot generally).
Green Cardamom 13 ( yes 13 not 1 or 3)
Bay leaf 1
black pepper 8 ( optional)
Mustrad oil 2 tsp ( for marination, optional, for mustard oil user.)
Ghee 3 tbsp ( clarified butter)
Salt to taste.
PROCESS
Marinate the mutton in turmeric and mustard oil ( raw) for 15 minutes
Grind cardamoms along with the peel and keep 1/2 tsp aside.
Chop ginger and green chili and grind to a fine paste. Add Curd, coriander powder, cardamom powder and whisk to a smooth mix.
Mix the paste with the meat and leave for 1 hr.
In a thick bottom pan or pressure cooker , heat the ghee and give seasoning of 1 bay leaf and black pepper.
Add the potato and stir fry for 3-4 minutes.
Add the marinated mutton, salt and sugar, heat with stirring, for 3-4 minutes. ( Dont fry )
Add 2 cups of water. It will be of thin consistency and bit runny. .
Pressure cook, after 1st whistle, for 8-10 minutes for lamb and 10 -12 minutes for goat meat.
Cool down the cooker, open and mix the 1/2 tsp cardamom powder and cover.
Eat with Hot rice.

NOTE: You can make a Paneer dish by using brown fried paneer pieces.