How to Cut an Onion but it still makes you cry

One of the most basic and fundamental tasks you will perform in the kitchen over and over again is cutting an onion.

There are so many recipes that call for diced, sliced and chopped onions. Think about how many times you cut an onion each week and you will understand why it is so important you learn how to do it safely and properly.

Here is how he describes cutting and dicing an onion.

   1. Using a chef's knife, cut the stem end almost off but leave a little to grab so you can start peeling. Peel all the outside skin off.
   2. Place the onion on the cut end with the root end facing up. If there are any excess roots sticking out, pinch them off with your fingers. Now slice the onion in half long ways. By leaving the root attached, it will help keep the onion together while slicing.
   3. Take each half of the onion and lay it down flat on your cutting board. Make multiple cuts long ways from top to bottom but not through the root at the end.
   4. Depending on on the fineness you want your dice will determine how many cuts you will make. The more cuts, the finer the dice.
   5. Turn the onion 90 degrees and make multiple cuts across the onion being sure to keep your fingers curled under so you don't cut them. How many slices will again depend on how fine a dice you are looking for.

Malai Korma

Korma is a kind of gravy. It originated from the traditional Mughal cuisine and become part of the Indian cuisine as a main dinner recipe. There are many varieties of korma gravy like Mutton Korma, chicken korma, lamb korma, beef korma, malai korma, vegetable korma, and many more. Korma is very spicy type of gravy. My husband likes Malai korma very much. Our recipe is easy to make malai korma recipe and some ingredients quite diffrent to other malai korma recipes. You can serve Malai Korma with naan or chapati. It is very tasty recipe you must try this recipe.

Ingredients

     1 kg Mutton boneless (cut into small pieces)
     3 cup fresh cream (thick top cream of milk)
     2 cup fresh yogurt
     3 thinly sliced onion
     1 tbsp red chili powder
     1 tbsp coriander powder
     1 tsp turmeric powder
     1 tsp black pepper
     6 cloves
     4 cardamom
     2 inch cinnamon stick
     4 green cardamom
     Few strands of saffron
     1/2 tsp cumin seeds
     1 tsp ginger paste
     1 tsp garlic paste
     Salt to taste
     1/2 cup pure ghee (Desi Ghee)
     1/3 cup Oil
     2 tbsp almond paste
     2 tbsp cashew nuts paste

Method

Heat oil in a pan, Add thinly sliced onion and cook till golden brown, Drain and keep set aside.

In a same oil add mutton pieces, yogurt, ginger paste, garlic paste, red chili powder, coriander powder, turmeric powder, salt, green cardamom, cardamom, cinnamon stick, cumin seeds, black pepper and 1/2 cup water. Cook till meat completely done.

Now add almond paste, cashew nuts paste and cook 6-8 minutes on a low flame.

Add pure ghee (Desi ghee) and cook another 2-3 minutes.

Fresh thick cream of milk add into korma and mix well. Cook 2-3 minutes and remove from heat.

Delicious Malai Korma is ready to eat. Serve with naan or chapati.

FRESH TOMATO SAUCE

Ingredients   
1 1/2 kgs Tomatoes (Tamatar)
1/4 teaspoon Red chilli powder (Lal mirchi)
1 cup Sugar (Cheeni)
4 Cloves (Lavang)
1 small Onion(Pyaj)
1 small piece Cinnamon (Dalchini)
30 grams Ginger (Adrak) (2 tsps chopped)
6 cloves Garlic (Lasun)
1/4 cup Vinegar (Sirka)
2 teaspoons Salt (Namak)

Method
    Wash, dry and chop tomatoes.
    Peel and chop the onions, garlic and ginger. Coarsely crush spices.
    Place tomatoes, onion, garlic and ginger in a degchi and cook over a gentle fire till tender.
    Add spices, sugar, chilli powder and cook till thick.
    Strain through a sieve and use.
    This sauce cannot be stored.

Garlic Chutney

Ingredients
    1/2 dried Coconut ( Indian Grocery Store)
    1 cup Garlic pieces (medium size)
    1/2 cup Coriander seeds
    3 tbsp Red Chili Powder
    Salt to taste

Method
    First grate the coconut and keep aside. Be careful while grating as the coconut tends to slip. Use a fine grater. Or use the ready made coconut.

    Peel the garlic cloves and mix them in the grated coconut.

    Then roast the coriander seeds lightly and add to it.

    Now add the red chili powder and salt to it.

    Then grind the above mixture in a mixer in spurts. Do mot over mix as you do not want a fine mixture but a coarse one.

Chili Tortilla Chips

Method

Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.

Per serving (6 chips): Calories 80; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 106 mg; Carbohydrate 13 g; Fiber 2 g; Protein 2 g

Grilled Vegetable Pizza

Ingredients
Dough

    3 1/2 cups unbleached, all purpose flour
    2 packages dry active yeast
    1 teaspoon salt
    1/2 teaspoon sugar
    1 1/2 cups lukewarm water from the tap
    1/2 teaspoon olive oil
    Flour for the work surface
    A sprinkling of cornmeal
    Store-bought Pizza dough can be used instead

Topping

    2 (28-ounce) cans whole peeled tomatoes
    Red peppers
    Zucchini
    Eggplant
    Asparagus
    Portobello mushrooms
    Onions
    Scallions
    oil
    Salt, pepper

Method

Dough: Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water, knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about 2 hours.

Sauce: Pour tomatoes into a strainer that has been fitted over a microwave proof bowl. Using your hands, crush the tomatoes. Press all juices into bowl. Set crushed tomatoes aside. Place bowl with tomato juices in microwave and cook on high until thickened to consistency of ketchup, about 20 to 25 minutes. Add crushed tomatoes to sauce. Cool to room temperature. Toppings: Slice some vegetables. Skewer onion slices to keep them together. Brush vegetable slices with olive oil. Sprinkle with salt and pepper. Place vegetables on hot grill pan. When done, set aside. Assembly: Preheat your oven to highest setting, 500 or 550 degrees. If using a pizza stone, preheat oven 1 hour ahead. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect. If you get a hole, pinch edges back together. To prevent dough from sticking to counter, turn it over and add flour as needed. Transfer dough to pizza peel sprinkled with cornmeal. Ladle tomato sauce on pizza dough. Add assorted vegetables. Bake 10 to 12 minutes or until golden.