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Top 5 dishes made from Onions: Big: Finely Chopped
1 . Chana Masala Punjabi Style
Chana Masala Punjabi Style
Another most traditional & popular dishes from the land of Punjab- It’s well known for its extremely delectable tastes & flavours but also is absolutely filling & self satiating protein rich veg. side dishes to the meals...
It’s crazily popular among the people regardless of age & provinces & has traversed the globe & well acclaimed & retained its popularity, all along !!!
Ingredient
To Taste
Salt
1/8-1/4 tsp
Baking Soda
1 Cup
Water: RT
2 tbsps
Ghee
2 tbsps
Cooking Oil: Any Veg. Oil
2 inch
Cinnamon Stick
10-12
Green Cardamoms
2-3
Black Cardamoms
15-18
Cloves
1 tsp
Amchur Powder
1/2 tsp
Nutmeg
1 tsp
Black Salt
1 tsp
Black Peppercorns: Whole
2 tbsps
Coriander Seeds
1 tbsp
Cumin Seeds
1 tsp
Fennel Seeds
1 tbsp
Dry Garlic Powder
1 tbsp
Dry Onion Powder: Optional
1 tbsp
Dry Tomato Powder: Optional
Cooking instructions
* Step 1
First up: Heat up a frying pan over the medium- Add in all the aforementioned whole dry spices & ground masalas- Dry Roast them ALL, ensure not to burn that, once done- Allow it to cool down completely to be grounded
* Step 2
In a blender jar : Add in the cooled down dry roasted spices now & blend it to a smooth, fine powder & set aside for the time being with a cover on- to retain the immense aromatic fragrance & smell of these spices for the longer period of time
* Step 3
Now, Boil the Chickpeas in a pressure cooker: Add in some salt & baking soda for the faster & nicer way of cooking the chickpeas- Add in 1/2 tsp of tea leaves powder, 1 tsp Cumin Seeds, 1 tsp Coriander Seeds, A few whole black peppers, 1/2” inch ginger piece, 3-4 garlic cloves, 1 bay leaf, 3-4 cloves, 3-4 green cardamoms, 1 black cardamom, 1/4 tsp methi seeds, 1/2 tsp shah jeera & 1/2 tsp fennel seeds- Make a cheesecloth potli & drop it down to the pressure pan
* Step 4
This potli of spices not only enhances the colour & aromatic flavours to the chickpeas at time of boiling also it adds onto the richness of its authentic colours & tastes due to the same & is VVI- Highly recommended for this authentic Punjabi Style dish- Discard this potli of spices while straining the chickpeas & separating it from its boiled stalk
* Step 5
Once done Strain the Chickpeas & separate its boiled stalk and set aside for the later use, during the time of cooking the gravy- And, we need to add on this water instead of any regular one for its enhanced flavourful taste & aroma
* Step 6
Time to heat up a pan/pot/wok over the medium flame: Add in the oil & ghee, both- Add in the chopped onions & sauté until translucent to lightly golden brown, add into it the 3G Paste & continue sautéing until the raw smell goes off
* Step 7
Once that’s done: Add in the freshly ground Chhole/Chana Masala Powder to it- About 2 tbsps full & keep stirring continuously to avoid burning at the bottom of the pan, add in the chopped tomatoes at this stage too & continue stirring continuously
* Step 8
Checkout the seasonings at this point- Add in some reserved boiled chickpea stalk to it for the easy & better sauté purpose & avoid the Masalas, sticking to the pan...Goes in the boiled chickpeas now to the pan, Sauté & mix everything well together until nicely combined and well incorporated
* Step 9
Adjust the gravy consistency as per your choice- Cover it & allow it to cook for the next 8-10 mins time, on the low-medium flame until everything is cooked nicely & correctly
* Step 10
Add in the chopped coriander leaves & a dollop of some more ghee to it for the extra richness (optional though but highly recommended), give it all a final, real good mix to get everything well incorporated
* Step 11
Turn off the flame & put back its cover & let it sit on the hot oven for the next 10-15 mins time before serving it piping hot with equally piping hot steamed rice, jeera rice, roti/chapatis, phulkas, etc.
* Step 12
Garnish: As per your taste & choice and the Punjabi Chana Masala is absolutely ready to be served ENJOY THE DELISH now...
Note: if there is a photo you can click to enlarge it
2 . Paneer Matar Pulao
Paneer Matar Pulao
Very simple & easiest way to pamper yourself a bit with a little bit of everything
Ingredient
1/2-1 Cup
Fresh Green Peas (Frozen is also good)
4 Cups
Water (RT)
2 Cups
Basamati Rice
1 tbsp
Ginger-Garlic Paste
1.5-2 tbsps
Salt or To Taste
1/4-1/2 tsp
Sugar or To Taste
4-5 tbsp
Cooking Oil/Ghee
1-2
Bay Leaves
4-5
Cloves
1/4 Cup
Cashews: Halved/Broken: Optional
Cooking instructions
* Step 1
First up: In a bowl- Was & Soak the measured Rice for about 30-40 mins time- Set aside for later use...Keep rest all other ingredients handy for use, one after the other
* Step 2
In a frying pan: Add in the oil, heat up over the medium flame & then add in the chopped onions, tomatoes, green chillies, red chillies, salt, black peppers & red chilli powder- sauté gently for 5-6 mins time stirring continuously- Let it cool down once done, blend it to a smooth paste
* Step 3
Transfer it to a large mixing bowl: Add in the paneer slices & green peas to it, coat well & set aside for about 45-60 mins time with the lid on- in this marinade
* Step 4
In a large saucepan/frying pan over the medium-high flame : Add in the oil/ghee, then goes in the tempering spices- allow it to crackle & release its fine aroma- Add in the Blended mixture of Paneer & peas to it- Sauté nicely
* Step 5
Add in some more salt (if required), sugar, turmeric and red chilli powders & sauté until the oil surfaces up to the pan- Add some water to it to prevent sticking to the bottom of the pan
* Step 6
Once nicely cooked: Add in the soaked rice to it & continue sautéing until well combined & cooked along with the Rice & sautéed spices mixture, paneer & green peas, add in the slit chillies & keep sautéing
* Step 7
Now, add in the measured water & mix everything well together until nicely combined & check the seasonings at this point to ensure, all are well incorporated & balanced
* Step 8
Cover & cook for about another 10-15 mins time, lower the flame to low-medium, until it’s almost done- check in between & stir gently and occasionally- Once done: Turn off the flame
* Step 9
Let it sit on the hot oven for another 10-12 mins time before serving it piping hot with your choicest raita, Chutney or something similar...
* Step 10
Garnish with some freshly chopped coriander & mint leaves or sliced onions & lemon wedges, a handful of roasted cashews/walnuts, etc....Enjoy your meal
Note: if there is a photo you can click to enlarge it
3 . Chilli-Garlic Prawns in Lemon Butter Sauce
Chilli-Garlic Prawns in Lemon Butter Sauce
Any doubt about its delectable facts.?!
Well, then gotta try out yourselves to learn about its true facts while enjoying & relishing the rest of the facts about it, in the entire process.
Ingredient
1 tbsp
Ginger Finely Chopped
1 tsp
Red Chilli Flakes
1 tbsp
Soy Sauce
1 tbsp
Red Chilli Sauce
1 tbsp
Fresh Lemon Juice
1/4 Cup
Freshly Chopped Coriander Leaves
4-6 tbsps
Butter (Salted)
1/8 Cup
Chives Optional
1 tsp
Mixed Herbs
1 tbsp
Sesame Oil
1 tbsp
Sesame Seeds Optional
1/2 Cup
Water (Room Temperature)
Cooking instructions
* Step 1
Heat up a frying pan over the medium flame: Add in the butter & let it melt well- Add in the chopped Onions & sauté until translucent
* Step 2
Add in the chopped Ginger-Garlic & Green Chillies: Sauté well, add in the Sauces & mix well together until nicely combined & then, add in the marinated prawns to it...sauté
* Step 3
Now, carefully add in the salt (as much is required), since we’re using salt in different stages & sauce, butter all has its own salt contents.so be quite diligent with it, at this point
* Step 4
Cook for another 5-7 mins time covering the pan, stirring occasionally in between- Flame should be on the medium-high, add in the measured water to cook it perfectly well
* Step 5
Once done: Add in the measured Cornflour slurry to thicken the gravy, sesame oil, lemon juice & the chopped coriander leaves- Give it all a really good mix until, all are nicely combined
* Step 6
Turn off the flame- Let it sit on the oven for another 10 mins time- Garnish, as you like- Serve Hot as in the most delectable, authentic Chinese Dish with some other Main Chinese Cuisine: As in the Noodles, Fried Rice, etc.& Enjoy
Note: if there is a photo you can click to enlarge it
4 . Kothmir Mutton/Dhaniya Mutton/Mutton Hariyali
Kothmir Mutton/Dhaniya Mutton/Mutton Hariyali
It’s simple, delicious & flavourful...!!!
Ingredient
500 gms
Fresh Mutton
4-5 tbsps
Ghee
1/2 tbsp
Black Peppercorns: Freshly Cracked
1/2 Cup
Plain Yoghurt
1/2 tbsp
Ginger Paste
1/2 tbsp
Garlic Paste
1/2 tbsp
Garam Masala Powder: Homemade
3-4
Cloves
1/4 tsp
Annie Seeds/Fennel Seeds
1-1.5
Water (Hot)
Cooking instructions
* Step 1
Wash & Clean the Mutton- In a large mixing bowl: Marinate the mutton with salt & turmeric & red chili powders, also the yogurt & mix it very well. rub it against the mutton pieces well enough so as to coat properly- Set aside.
* Step 2
Also in the blender jar: Add in the washed & roughly chopped coriander leaves, tomatoes, green chillies together & blend it to a smooth paste- Set aside.
* Step 3
Take a large & heavy bottomed pan/wok/kadhai: Add in the ghee & allow it to melt properly & then, goes in all the tempering spices- Sauté until it releases its fine aroma.
* Step 4
Add in the chopped onions now & sauté until translucent & slightly pinkish, goes in the ginger & garlic pastes, sauté until raw smell goes off- Drop in the marinated Mutton now to the same & sauté for about 3-5 mins time.
* Step 5
Once it releases its water organically, add in the blended green paste of the coriander & green chillies & tomatoes- Sauté nicely, keep the flame on high at this point or while sautéing for the next 5-6 mins time...Add in the rest of the aforementioned ground spices to it, give it all a nice mix.
* Step 6
Time to add in the hot water now- Mix everything a really good mix, reduce the flame to medium-low, cover the lid of the pan & allow it to cook for about another 45-55 mins time, stirring occasionally in between so that the Masalas doesn’t stick to the bottom of the pan.
* Step 7
Once done: Checkout, if it’s well cooked now- if not, then add a little more hot water to it & mix well, putting back the lid- Let it cook for another 10-15 mins time, stirring occasionally in between again
* Step 8
Now, open the lid: Check out the consistency of the gravy (as is required/preferred by you)- Add in the ghee, Garam Masala Powder & the Roasted/Bhuna Masala Powder.Mix well.Put the cover of the pan back
* Step 9
Turn off the flame now- Let it sit on the oven for the next 15 mins time before serving it piping hot with the hot steamed rice/pulao/jeera rice...roti/naan/kulcha/chapati or similar.
* Step 10
ENJOY 😋 THE VERY DELECTABLE MEAL 🥘 OF THE DAY...👍🏻💁🏻♀️
Note: if there is a photo you can click to enlarge it
5 . Dal Makhani: Home Style Cooking
Dal Makhani: Home Style Cooking
This kind- is a rich, thick & creamy lentil gravy that bears the very goodness of the Black Gram & Red Kidney Beans, being cooked together...
Dal Makhani is best served absolutely piping hot with the equally hot steamed rice/jeera rice or roti/parathas/chapatis or naan !!!
Ingredient
3/4 Cup
Black Gram Dal
1/4 Cup
Red Kidney/ Rajma Beans
500 gms
Water (RT)
1 tsp
Salt
1/3-1 Cup
Butter
2-3 tbsps
Fresh Cream
1 tbsp
Cooking Oil (Any-Vegetable)
1 tbsp (3 G)
Paste (Ginger, Garlic & Green Chilli)
1/2-1 tsp
Turmeric Powder
1 tsp
Cumin Powder
1 tsp
Garam Masala Powder
1 tsp
Kasuri Methi
1 inch
” Cinnamon Stick
3-4
Green Cardamoms
4-5
Cloves
2 tbsps
Dollops of Butter
Cooking instructions
* Step 1
Wash & Clean both the cereals nicely & soak them overnight or at least 7-8 hrs time- Next day, pressure cook the same, together with sufficient water added to it
* Step 2
Pressure cook them in the slow flame, for about 5-6 whistles & set aside...Keep rest other ingredients ready & handy- Blend the tomatoes & make the purée out of it- Set aside
* Step 3
Once done: Mash/muddle the dal well with a wooden muddler or a big ladle- set aside... Heat some oil & butter over the medium flame & add into it the tempering spices- allow it to splutter & release their nice aroma
* Step 4
Now, add in the chopped onions & sauté until nicely golden brown- Then, add in the 3G Paste & sauté until their raw smell goes off & are well cooked- Add in some salt as well & also the chopped green chillies
* Step 5
Add in now the tomato purée & sauté really well- Add some water by washing the blender jar in which it’s been puréed- Close the lid of the pan & put the flame on high- Let it cook for 10-12 mins time, stirring occasionally in between, to avoid burning at the bottom of the pan
* Step 6
Sauté until the oil surfaces up & separates, now, it’s time to add in the rest other dry spices- Mix everything well together until nicely combined & well incorporated
* Step 7
Once done: Add in the cooked dal to the same- Give everything a really good mix until nicely combined- Close the lid of the pan & let it cook for the next 10-12 mins time again, reduce the flame to low-medium at this point
* Step 8
Once done: Add in the garam masala & bhuna masala powders...1-2 dollops of butter, some fresh cream...some freshly chopped coriander leaves
* Step 9
Turn off the flame & let it sit on the oven for about another 10-15 mins time before serving it piping hot with either hot steamed rice or jeera rice 🍛...roti/naan/chapatis, etc.
* Step 10
Dish out on the serving platter...ENJOY...😋💁🏻♀️ it to the core with family and friends or known quarters...!!!
Note: if there is a photo you can click to enlarge it
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