New Delhi: Onion prices have hit the roof and it's time to look for dishes that could be cooked without them.
'Bharwan dahi ke naram kebab' and 'Kali mirch dal ka shorba' are some of the dishes that don't need onions.
Rustle up tasty food with the following recipes shared by Corporate Executive Chef Nimish Bhatia, The LaLiT:
Bharwan dahi ke naram kebab
Ingredients:
- Hung curd (yoghurt drained of all its water): 500 gram
- Grated paneer: 200 gram
- Crushed black pepper: 10 gram
- Black salt: 5 gram
- Chopped fresh coriander: 10 gram
- Chopped green chilli: 10 gram
- Chopped ginger: 5 gram
- Cardamom powder: 5 gram
- Mirch powder: 30 gram
- Semolina (coarse flour): 100 gram
- Oil: 100 gram
- Chopped fresh mint: 10 gram
- Corn flour: 100 gram
- Water as required for batter
Method:
- Mash grated paneer and mix it with hung curd.
- Add all powder masalas, chopped ginger, green chilli, and coriander to the mixture.
- Make round cakes of the mixture and stuff it with chopped mint and hung curd.
- Make a batter of corn flour and water.
- Add mirch powder to the semolina and coat the round cakes with the batter and then with semolina.
- Heat oil in a kadhai, fry the round cakes till golden colour and serve hot.
Kali mirch dal ka shorba
Ingredients:
- Soaked moong dal: 100 gram
- Soaked red masoor dal: 100 gram
- Crushed black pepper: 20 gram
- Turmeric powder: 5 gram
- Chopped fresh corriander: 20 Gram
- Chopped ginger: 20 gram
- Slit green chilli: 5 gram
- Salt: To taste
- Lemon juice: 2
- Refined oil: 20 ml
- Water: As required
Method:
- Boil moong and red masoor dal with turmeric powder, green chilli and salt
- Heat oil in a pan then add ginger, black pepper and saute
- Add dal and stir well by pouring water
- Strain the mixture and collect the dal stock
- Drizzle lemon juice on it then serve hot with the garnish of crushed black pepper.
Murgh Saagwala
Ingredients:
- Washed and cut chicken: 720 gram
- Chopped ginger: 5 gram
- Peeled and chopped garlic: 10 gram
- Spinach puree: 1 Kg
- Chopped tomato: 100 gram
- Chopped green chillies: 10 gram
- Butter: 20 gram
- Fresh cream: 20 ml
- Garam masala powder: 5 gram
- Salt: To taste
- Refined oil: 40 ml
Method:
- Heat oil and add chopped ginger and garlic then saute until golden brown.
- Add tomatoes, cook further by adding salt and chicken.
- When chicken is cooked, add spinach paste and green chillies.
- When it's almost cooked, add cream, butter and garam masala powder and mix well.
- Serve hot.
