So both dishes involve onions, find yourself four small ones, or umm, two big ones. Grr.
First up is chicken. I dont have a recipe source, the source is my lovely friend across the oceans. I love you so, lets watch the flowers grow! Yoohoo. Hmm. This is called murgh malai but doesnt have anything to do with malai, but its called murgh malai anyway, so here goes..
SHAY’S MURGH MALAI WITH NO MALAI
(chicken with green things and no milk products whatsoever. none)
What you need:
Two small onions, chopped finely, lengthwise
A handful of coriander, more root and stem, less leaves
One or two green chillies, blanched
Sugar to taste, approx one tablespoon should be your taste
Salt to taste
Half a kilo of boneless chicken
One bay leaf, some cardamom, (big size preferred), some cinnamon sticks, I used one
Oil to cook
What to do:
1. Wash the chicken. Very important.
2. Fry the onions in some oil, dont deep fry, shallow fry. Keep aside, and when they cool down a bit, blend them in your mixie.
3. Blend the coriander, keep aside. I added some salt, because according to my domestic help, it would go black otherwise, and I dont really like black looking coriander. Also, you may need to add some water while blending.
4. Blend the green chillies, keep aside.
5. Now ready, steady, start.
6. Heat up some oil in a wok, and add the bay leaf, cinnamon and cardamom. Let them fry around. Before they burn, add some sugar. Then add the onion paste thing, and then the chicken.
7. Kasso the chicken. “Kasso is when you keep stirring so that the chicken absorbs the flavor.” That is said by the expert. 🙂
8. Once youve done that, add some salt, then add the coriander paste and after some time, add the chili paste.
9. It may get watery, but eventually it will dry up to lovely gravy consistency. Wait for it choons.
10. Once you know its done, (cut one piece and check if its pink. If pink, cook more. If white, its done.) take it off the flame and enjoy.
It was so good I ate straight off the wok, but you can be all shmancy, go through the rigmarole, and transfer it to a bowl. Blah.
Ok so the next thing was a vegetarian tian. What is a tian? Here is what it is: A tian — a layered, baked vegetable dish that originated in Provence but is also common to city kitchens. (source: http://www.slashfood.com/2009/07/14/french-vegetable-tian/)
Here is what my mother wanted me to make for her. Dont get confused. The previous source is for another tian recipe, and this one is what I used today.
What you need:
Two small onions, chopped finely lengthwise
Garlic, smashed or chopped, to taste
One large potato, cut into rounds, around a quarter of an inch thick, with the skin unpeeled
One largeish bottle gourd, (lauki), cut into rounds, around a quarter of an inch thick, with the skin peeled
One zucchini (torI), cut into rounds, around a quarter of an inch thick, with the skin peeled
Salt, pepper, crushed oregano, crushed rosemary, to taste
Some cottage cheese/parmesan for the top
What to do:
1. Grease a tart tin.
2. Fry the onions and garlic together. Take off wok and add to the tart shell.
3. Add the potato, bottle gourd, and zucchini alternately. This is what it looked like.
4. Add the salt, pepper, oregano, rosemary.
5. Bake for approx 20 minutes. Take out, add the cottage cheese, put back in.
6. Depending on how hungry the mother is, wait for the cottage cheese to brown. I didnt really get to that stage.