Onion Rice

I made this to be served with the Fenugreek Chicken just to make it special from regular steamed rice or roti's. I never made this onion rice before but came up with this recipe because I had leftover onions from the onions that I chopped for the chicken recipe so thought of making use of those.

Sometimes we come up with new recipes from leftovers which makes our work easy and can be changed into new recipe in no time. :-)

Ingredients:

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2 cups of Cooked Rice

1 medium Red Onion Chopped

1 medium Yello Onion Chopped

Salt to taste

1 tsp Oil

1 tsp Ghee (clarified butter or butter)

for Roasting:

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1 tbsp Cumin Seeds

1 tbsp Whole Black Peppercorns

Method:

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1. Dry roast both cumin seeds and peppercorns for about 5 mins in medium low heat and allow it to cool and coarsely powder it in a mixer.

2. In a pan add oil and ghee and when it's hot add onions and saute them until they turn slight brown and then add salt and the ground powder and rice and mix well and serve it with your choice of side dish or the Fenugreek Chicken that I served with this rice.

Fenugreek Chicken (Methi Chicken)

I am trying to use as much as greens as I can. I got this fresh fenugreek leaves (methi) from fresh market and wanted to make something different this time and at the same time wanted to eat chicken too. So thought of this recipe. It came out so good. I was satisfied eating both greens and as well as chicken which is my all time favorite.

You can serve this recipe with Steamed Rice, Jeera Rice or Roti's. I serve this methi chicken with Onion Rice. (click on the link to see the recipe)

Ingredients:

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1 small Chicken cut to medium size pieces.

1 bunch Fenugreek leaves (Methi) ( you can also substitute with Kasuri Methi - it's nothing but dried methi leaves)

2 medium Onions sliced

1 small Tomato sliced

1 tbsp Ginger-Garlic paste

1/4 cup Yogurt

1/2 tsp Turmeric powder

2 tsp Chili powder

1/2 tsp Coriander powder

1 tsp Cumin powder

1 tsp Garam Masala powder

Salt to taste

2 tsp Oil

Method:

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1. In a heavy bottom pan add oil and when it's hot add ginger-garlic paste and saute it until it turns slight brown.

2. Add onions and fry until they turn translucent

3. Add all the masalas (spice powders) except the garam masala and saute it until the masala if fried well for about 3-4 mins on medium to low flame.

4. Now add the fenugreek leaves and chicken, mix well so that all the masala coats well.

5. Add yogurt and salt and mix again. Cover and cook for about 20 mins or until the chicken is cooked 3/4 th.

6. Remove the lid and add the tomatoes and cook for more 5 mins or until the tomatoes become soft and cooked.

7. Serve this hot with steamed rice or rotis, Onion Rice (or any other mixed rice).

Thai Chili Pork

Another recipe which is Thai style with little Indian touch, because I needed more kick in spicing up the recipe with all the different kinds of pepper incorporated in the pork. Pepper and pork make a good combination, it does not matter what kind of pepper you are using. I used almost all the kinds of peppers, like powder, chili forms. I also used red skin potatoes to it.

This recipe can be served with steamed rice or parathas.

Ingredients:

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5-6 Thai Red Chilies (Red Chili Peppers)

1 medium sized onion cubed

1/2 Red Bell Pepper cubed

1 small Red Skin Potato cubed

1 tbsp White Pepper powder

1 tbsp Black Pepper powder

1 bunch Green Onions chopped (keep the white part separated from green)

Salt to taste

2 tbsp Sesame Oil

For Marination:

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2 lbs Pork cubed

1 tsp Chili powder

1 tsp Curry powder

1 tbsp Black Pepper powder

2 tbsp Crushed Ginger and Garlic

Salt to taste

Method:

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1. Marinate the pork well over night or for about 4-5 hrs.

2. Heat a wok on medium high heat, add the pork pieces without the marinated liquid.

3. Sear the pork on all sides. Make sure you do it in batched, try not to over crowd.

4. Remove the pork on to a plate.

5. In the same wok add all the pork and cook on medium heat adding all the marinated liquid and cook it 3/4 for about 40 mins to an hour covered with a lid.

6. When the pork is 3/4 th cooked add the red skin potatoes and cook again covered.

7. Make sure all the water is absorbed, if you still have some gravy then cook the pork on high flame without any lid over it and stirring it occasionally making sure it does not burn in the bottom.

8. Remove the pork to a dish.

9. In the same wok add sesame oil and when it's warm add all the ingredients except the green part of the green onions and saute them for about 3-4 mins.

10. Now add the cooked pork and toss all together so that they will mix well.

11. Now off the flame and garnish with the green onions and serve hot.