Drain on absorbent paper. Mix wellPut the tempura fried morning glory on a plate and then top with minced chicken dipping sauce.Sadab Qureshi of The Westin Gurgaon, a master chef, agrees and opines that dishes that refrain from the use of onion have existed in Indian gastronomy for centuries.Add Mayonnaise.Chana powder 1 tspPalak paneer masala 1 tspCumin seeds 1 tspMedium bay leaves 2 nos. Open the mouth of the pita bread and fill in broken pieces of falafel, add hummus and greek salad inside.Coarse gram flour 1½ cupsSalt to tasteTurmeric powder ¼ tspRed chilli powder 1½ tspCarom seeds (ajwain) ½ tspYogurt 1 cupOil to deep fryPotatoes boiled, peeled and chopped mediumSweet date and tamarind chutney 4 tbspGreen chutney 4 tbspRoasted cumin powder 2 tspBlack salt (kala namak) to tasteSev ½ cupMethodTake coarse gram flour in a bowl. if you want, you can either use any one flavor or more then 2 flavor too as per you taste. Whereas, in Lucknow there is Band Gosht, and in Bengal and Odisha there are numerous fish curries that are not only nationally but internationally acclaimed for their flavoursome taste and yet do not use onion in any manner. Marinate the pieces with ajwain, green coriander, degi mirch, garam masala, ginger, green chilli, lemon, mustard oil and salt.Onion, a prime ingredient to thicken gravies, enhance taste and sweeten dishes, can now be compared to silver (if not gold) in terms of price.Garnish chaat with the remaining 1/2 cup of Nacho chips.Black cardamom1 tspBoiled rice 1 cupPaneer 100 gms— by chef Mukesh Singh, AndhadhunMethodSoak chana overnight in bowl full of waterBoil rice in water with 1 teaspoon oil and strain the excess waterBoil chana and palak seperatelyHeat oil in pan and add cumin seeds and jeera with mashed tomatoesAdd salt, pepper, garlic ginger paste, cardamom together and make masalaDivide masala into two partsSauté one part of masala with chana on one flameGrind the boiled spinach in mixer and add the puréed spinach in the second part of masalaAdd paneer cubes to the palak gravyAll three ingredients — rice, palak paneer and chole are readyLayer palak paneer in a glass followed by rice. Even in the case of delicacies, experts feel that dishes which exclude the ingredient can also do wonders during the ongoing season. Drizzle some sweet date and tamarind chutney and green chutneySprinkle red chilli powder, cumin powder, black salt and salt.Garlic 2 clovesCumin 1 tspCoriander ½ tspSalt 1½ tspBaking powder ½ tspFlour 4 tspWater 5 tspVegetable oil 500ml/2 cupsA small bowl of cucumber, lettuce, jalapenos with olive oil (mixed with salt)Pita bread 2 nos. In several states, where a kilogram of the produce costs aroundRs 200 these days, a layman can no longer afford to consume onion in their regular meals.Take a bowl , add boiled corns, tomato salsa.Green chillies 2 nos.Mustard oil 20mlMango mayonnaise 50 gmsRiver sole fish 225 gmsMethodCut the fish into 2″ by 2″ slices. “It is just in our head that the onion is an integral part for certain dishes, especially on the non-vegetarian front. Cover liberally with sev. Cut one pakoda into two to three pieces and place right on top and serve immediately— Recipe by Aman Puri, Food Director at ImlyNACHOS CORN CHAATINGREDIENTSBoiled Sweet Corns 1 cupTomato Salsa 2 tspPlain Mayonnaise 2 tspTomato flavored Mayonnaise 2 tspNacho Chips or Multigrain chips 1 cupLemon juice 4 tspOregano seasoning 1/2 tspRed chilli flakes 1/2 tspChaat masala 1/2 tspSalt 1/4 tsp or to tasteMethodTo Boil Corns. To serve, cut two pakodas into two or three pieces and place on a serving platePlace some potatoes over the pakodas and cover with two to three tablespoons of whisked yogurt. Add all spices. Add it to a serving bowl. Let it marinate for 30 mins.Garnish with sliced red chilli and sweet basil dip— Recipe by Soy SoiFALAFEL hummus and greek salad pocketsINGREDIENTSDried chickpeas 225 gmsParsley leaves 1 cupCoriander/cilantro leaves 1 cupScallions/shallots 6 nos.AMRITSARI FRIED SOLE FISHINGREDIENTSAjwain 3 gmsBesan 50 gmsCoriander leaves 10 gmsCornflour 20 gmsGaram masala one pinchSalt and pepper as per tasteGreen chilli 2 nos. Then squeeze out the yogurt into a bowl, add powdered sugar and whisk it and set it asideHeat sufficient oil in a kadhai. Dip the morning glory, one by one, in the tempura mixing bowl and then into hot oil. Add corns into the pressure cooker. Add salt, turmeric powder, red chilli powder, China Ferro-titanium Powder Factory carom seeds and sufficient water to get make a thin batter. Coat each spinach leaf with batter on both sides and deep fry in hot oil till golden brown and crisp.Also add 1- 1/2 Cup of water. Rest the batter for a whileChoose spinach leaves that are of medium size. Fry until light golden-brown and take out from the oilReheat the oil, and fry the morning glory againMake the mince chicken dipping sauce by steaming the chicken until cookedIn a mixing bowl, add the chicken, coriander, mint and dress with fish sauce, lime juice, sugar syrup, coconut cream and thai chilli paste.Add lemon juice and mix well again.Crush 1/2 cup of nacho chips and add to corns mixture. Pat dry the morning glory and then dust it with cornflour on both sides. And yet, these have gained enormous popularity among Indians.” He also suggests that if thickening the gravy is the concern, one can always go for boiled cabbage, which does the job efficiently.In the meantime, make a batter of besan, cornflour, red chilli powder and salt in a bowlDeep fry the marinated fish pieces on medium to high heatServe hot with mango and mayonnaise dipFor Dip: Boil raw mangoes, take out the pulp and mix it with the mayonnaise— Recipe by chef Ashish Singh, Café Delhi Heights and Dhansoo CaféSalad of tempura fried morning glory with minced chicken dip INGREDIENTSMorning glory 120 gmsTempura flour 30 gmsIce cold water 40mlMinced chicken 50 gmsLime juice 10mlFish sauce 5mlSugar syrup 10mlMint leaves (chopped) 10 gmsCoriander (chopped) 10 gms Thai chilli paste 5 gmsCoconut cream 45mlRoasted ground peanut 10 gmsMethodIn a mixing bowl, add cold water to the tempura flour and mix wellHeat the oil to 180°C. Tie yogurt in muslin cloth and remove the excess water.After 1 whistle, boiling is done. Mix well. Wait for one whistle to come.MethodSoak dried chickpeas overnightBlitz with herbs, spices, garlic, flour and a touch of waterForm balls, refrigerate to firm upFry until deep golden brown and super crispyTake a pita bread and cut it in half. Nacho Corn Chaat is ready to serve. You can take them out from the cooker.— Recipe by Aman Puri, Food Director at Imly.Close the lid of the cooker and bring to boil on high flame. Serve with hummus — by chef Vinod Singh Rana, By The BayThis season, let’s go onion-freeCHOLE PALAK CHAWAL WITHOUT ONION INGREDIENTSChole 1 cupSpinach a bunch /500 gmsOil 3 tbspSalt and pepper as per tasteGinger garlic paste 1 tspTomatoes 4 nos. Lastly, put in chole and top and garnish with aloo bhujiaPalak Patta ChaatINGREDIENTSSpinach leaves 16-20 nos
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