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This onion chutney is my moms recipe after many requests for this recipe on my facebook and youtube I'm posting this blog. Since my parents are diabetic and they cannot consume coconut on a regular basis we prepare onion chutney for breakfast. We can serve this chutney for Idly, Dosa, Chapati and few snacks like samosas or cutlets. We can top the chutney with sesame oil or sun flower oil before serving, I've seen few of my relatives serving this chutney with a dollop of butter on top, Healthy option I would suggest using sesame oil.
Method: Heat oil in a wok on medium flame. Once the oil starts smoking add asafoetida, red chilies and tamarind fry for a minute. Add onion and curry leaves fry till the onion turns pink in color remove from flame allow to cool. Add tomato, garlic, salt and fried onion to a mixer-jar and grind to form a coarse paste. Serve the chutney for Idly or Dosa...Enjoy...:)
Recently Launched Kopper Kadai a fine dine restaurant located at koramangala - Bengaluru hosted me for an elaborate food tasting session featuring north west frontier cuisine. North-west frontier is a Indian name given to food originating from northern Pakistan, Punjab and parts of Afghanistan. These regions are known for various breads, slow cooked legumes and meats not to forget the tandoori dishes a hallmark of Indian and Pakistani cuisine. Not everyone gets to travel all the way to Punjab, Pakistan and Afghanistan to taste these dishes. Tasting all these dishes at one place in Bengaluru, was truly satisfying.
Chef Akshay Nayyar's, Kopper Kadai is winner in my records, his impressive play of 172 spices in various dishes, edgy presentation and attention towards details were outstanding. About Chef Akshay, He is energetic young celebrity chef, a Tv Host, Cook Book author and a multitasker, is quite the perfectionist and passionate about delivering excellence in whatever he does.
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After completing his hotel management course and internship at the Ananda in the Himalayas, lauded as the world’s best destination spa, the 28 year old had a successful stint as the youngest executive chef at one of Dubai’s foremost five stars – Melia, Dubai, launched in 2012 and got an opportunity to sharpen his skills under the guidance of stalwarts like Chef Marco Pierre White and Chef Sanjeev Kapoor, Excelling in various international cuisines, Chef Nayyar was the corporate chef for Middle East, North America and Europe at Sanjeev Kapoor Restaurants Pvt. Ltd until recently,heading all brands in the region. A household name in the Middle East, he is popular as the host of Middle East’s biggest reality TV food show “Foodshala”, amongst other stints on Indian Television and has ranked at #8 in Caterer Middle East’s power 50 list 2015. Bestowed with several awards and accolades, including the Chef De Cuisine of the year by the Hotelier Middle East Awards, he is also the author of the Foodshala Kitchen Comforts Cook Book 2015 and his biggest achievement has been cooking for the Hon’ble Prime Minister Shri Narendra Modi during his recent trip to the UAE. Venturing into the role of an Entrepreneur, he has recently launched his maiden venture in Bangalore, Kopper Kadai, a Modern Rendition on the Heritage cuisine of India.
Ambiance: One step inside the restaurant the aromatic scents of rich Indian curries and fiery Pakistani spice blends creates a bold presence that's hard to ignore at the live station with 7 copper kadais featuring signature curries and a open kitchen in the back ground. I found different shades of red, blues and dark wood, blended well with copper crockery. Comfortable and casual seating are spread across the floor. A modern spoon chandelier at the entrance made with 172 spoons represents 172 spices that is used everyday at the kitchen.
Food: The spread consisted of elaborate dishes like kebabs, curries, biryani, and roomali rotis. Vegetarian dishes also strongly feature on the menu. Chef Akshay has also created some of his signature non alcoholic beverages on the menu which pairs perfectly with all the dishes. What I liked the most from the tasting session were Chatmolafatafat, mutton mustawa, butter Chicken, laccha paratha, veg biryani and gulab jamun biskit.
This Fish in blackbean sauce is an asian/chinese inspired side-dish. I prepare this dish when ever i find fresh king fish in the market. Fresh kingfish is easy to skin out and tastes really good in this dish. We can also use frozen basa for this recipe.
Blackbean sauce is available at all super markets. This sauce is so versatile we can use this sauce for so many recipes like stir fries and curries.
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Ingredients:
1 kilo Skinned and Washed King Fish Pieces or Basa Fish
3 Tbsp Black Bean Sauce
1 Large Onion and Capsicum Chopped into Large Cubes
Method: Once the fish is washed and cleaned thoroughly place the fish in a colander and allow the excess moisture to drain. Place a wok with 1 1/2 cups oil to heat on low flame. Transfer the fish to a mixing bowl add 3 tbsp corn flour salt as per taste and pepper powder coat the fish in dry ingredients.
First fry the dried red chilies in hot oil on low flame once the chilies turn light golden in color transfer to a mixer jar add ginger and garlic grind to form a smooth paste. Start frying the fish in batches of 3 pieces in the same chilly oil on low to medium flame. Fry the fish for a minutes time drain excess oil and reserve on a paper towel.
Heat a wok on medium flame add 2 tbsp oil or we can use the fried fish oil. Once the oil reaches smoking point add garlic and 2 dried red chilies and fry till the raw flavor from the garlic has gone.
Add the ground masala to the garlic and fry for a minute. Add the cubed capsicum, slit green chilies and onion to the masala and fry for a minute.
Add the blackbean sauce, soya sauce and salt to the masala fry for a minute. Transfer the fish to the masala Gently toss to coat. Mix 2 tbsp corn flour with water in a bowl and reserve.
If you want gravy add water if not corn starch can be added directly. Add warm water or stock to the fish and bring to a rapid boil on high flame add corn starch stir gently check for salt add if needed once the sauce thickens serve hot with burnt garlic noodles/rice or hakka noodles...Enjoy...:)
Raw Mangoes are packed with vitamin A and C. Consuming Raw Mangoes regularly is good for health. Patients, especially senior citizens suffering from constipation and digestion issues should consume raw mangoes on a regular basis, raw mangoes helps in digestion and sorts out all gastric issues.
Southindians serve this chutney with steam cooked rice, chapathi, parotta, Idly and dosas. I've used totapuri mango to prepare this chutney we can use any variety raw mango for this recipe.
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Method: Wash and Peel the mango, chop into chunks. Wash and Chop fresh Coconut into tiny pieces. Wash, Peel and chop Ginger, Wash and chop the coriander and chilies reserve. Heat a fry pan on medium flame add 1 tsp oil fry chilies and ginger for a minute.
Transfer the fried chilies and ginger to a mixer jar add the chopped coconut, mango, coriander and salt add a splash of water and grind the coconut and mango to a slightly coarse consistency .
Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter add curry leaves and asafoetida temper the chutney and serve. We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.
Tips: If the mango is sour we can add 2 inch pieces to this chutney.
