NALLAMPATTI CHICKEN ROAST

 NALLAMPATTI CHICKEN ROAST 

INGREDIENTS 

Chicken - 1 Kg

Shallots - 25

Garlic Cloves - 10

Dry Red Chilies - 3

Gingelly Oil - 5 Tbsp 

Curry Leaves - 3 Sprigs

Salt - To Taste

INGREDIENTS TO POWDER

Peppercorns - 3 Tbsp 

Dry Red Chilies - 4

Fennel Seeds - 1 Tbsp 

Cumin Seeds - 1 /2 Tbsp 

Cinnamon  - 2 inches 

Cloves - 4

Dry roast all the above ingredients and powder

INGREDIENTS TO MARINATE

Turmeric Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

Ginger Garlic Paste - 1 Tbsp 

Salt - To Taste

Marinate the washed chicken pieces with the above ingredients 

INGREDIENTS TO TEMPER 

Gingelly Oil - 2 Tbsp 

Sliced Shallots - 6

Sliced Garlic - 3

Curry Leaves - 2 Sprigs 

Dry Red Chilies - 3

Heat oil in a tadka pan

Add rest of the ingredients 

Once shallots and garlic are transparent add curry leaves 

Once they splutter pour immediately over the chicken roast

METHOD

Clean and chop chicken into medium sized pieces 

Wash the pieces well

Marinate chicken for 30 minutes 

Slice shallots and garlic cloves 

Heat oil in a pan

Add dry red chillies and curry leaves 

Once they splutter add sliced shallots

When the shallots turn transparent add the sliced  garlic cloves 

Add the marinated chicken pieces and salt to taste

Saute until the oil coats well in all the chicken pieces 

Add half of the freshly ground masala powder 

Mix well and add 1/2 cup of water

Cover and cook on a medium to low flame 

Once the chicken pieces are soft add the remaining masala powder

Mix well until chicken pieces are coated with the masala powder 

Remove pan from stove 

Tranfer chicken roast to a serving bowl 

Pour the tempered ingredients over the chicken roast 

Serve hot with white rice and rasam

Notes:

Use gingelly oil for the authentic taste The dish tastes best if country chicken is used

Deseed dry red chillies if liked

Adjust spices to suit your palate

CHICKEN PARUDEESA

 CHICKEN PARUDEESA

INGREDIENTS 

Whole Chicken - 1

Cashew Paste - 1/4 cup

Clean and wash the chicken

Prick with a fork all over

Make deep slashes on all sides

INGREDIENTS FOR BRINING

Ginger Garlic Paste - 1 Tbsp

Water - As Required 

Vinegar - 1 Tbsp

Salt - To Taste

Put in all the above ingredients in a deep bowl and mix well 

Immerse the prepared chicken in it and set aside for an hour

INGREDIENTS TO GARNISH 

Carrot Slices 

Chopped Coriander Leaves 

INGREDIENTS TO MARINATE

Chopped Onion - 1

Chopped Tomato - 1

Chopped Green Chillies - 6

Ginger Garlic Paste - 2 Tbsp 

Capsicum - 1

Maggie Chicken Cube - 2

Crushed Peppercorns - 2 Tbsp 

Kashmiri Red Chilli Powder - 4 Tbsp 

Turmeric Powder - 1 Tsp 

Mandi Masala Powder - 2 Tsp 

Garam Masala Powder - 2 Tsp 

Chopped Coriander Leaves - 1/4 cup

Chopped Mint Leaves - 1/4 cup

Lime Juice - 2 Tbsp 

Oil - 4 Tbsp 

Salt - To Taste

METHOD

Add in all of the above ingredients to a deep kadai

Mix well with clean hands 

Remove the chicken from the brine solution and place it in the kadai with the marinade

Rub in the marinade all over the chicken 

Stuff the chicken with some the remaining marinade 

Cover kadai with lid or cling wrap and place in the refrigerator 

Marinate for 4 hours or overnight 

Once well marinated remove the cling wrap

Place the bowl with the chicken on the stove

Cover bowl with a lid and.cook on low flame for 10 - 15 minutes 

Once the chicken is almost half done reduce the flame

Cook on a medium to low flame tossing the chicken now and then to cook on both sides

Also pour the chicken stock over the chicken 

The chicken will look charred on both sides and the stock will start to dry up

Now add the cashew paste and continue cooking tossing the chicken 

The chicken by now would have well browned and charred on both sides

Use a cocktail stick to check if the chicken is cooked 

Meanwhile arrange carrot slices in a plate or shallow serving dish 

Gently take the chicken from the kadai and place on the serving plate or dish

Spoon the masala in the kadai over the chicken and garnish with chopped coriander leaves 

Serve hot with rotis or ghee rice or any main course you like

Notes :

Adjust spices to suit your palate 

Brining the chicken is a must

The chicken I used weighed around 

1.7 kg after cleaning 

While mixing ingredients to marinate use a little pressure that helps to get a juicy marinade

I used sunflower oil

You can use any flavourless oil 

It's best to marinate the chicken overnight 

The chicken should be lightly charred on both sides and not burnt

Take care while tossing the chicken 

Once done place the chicken on the serving plate directly from the kadai

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MORINGA OR DRUMSTICKS LEAVES POWDER

 MORINGA OR DRUMSTICKS LEAVES POWDER 

INGREDIENTS 

Dried Moringa Leaves - 5 cups

Dried Curry Leaves - 1 cup

Peppercorns - 2 Tbsp 

Cumin Seeds - 1 Tbsp 

Dry Red Chillies - 15

Urad Dal - 1/2 cup

Channa Dal - 3 Tbsp 

Tuvar Dal - 1/3 cup

Asafoetida - 2 Tsp 

Salt  - To Taste 

METHOD 

Heat a pan in medium flame

Dry roast all the ingredients one by one and set aside to cool

Transfer ingredients to a mixer jar 

Pulse and powder all the ingredients coarsely 

Cool at room temperature and store in an air tight container 

Notes

Adjust spices to suit your taste 

HOW TO CLEAN MORINGA LEAVES

Remove good leaves from the stalk

Wash well

Spread and leave on a clean towel to dry

Leave as such for 3 - 4 hours

When the leaves are completely dry use it  

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FALAFEL

 FALAFEL 

Chickpeas - 1 cup

Cumin Seeds - 1 Tsp 

Lemon Juice - 1 Tsp 

Chopped Onion - 1

Paprika - 1 Tsp 

Coriander Powder - 1 Tsp 

Pepper Powder - 1 Tsp 

Baking Powder - 1 Tsp 

Baking g Soda - 1/2 Tsp 

Coriander Leaves - 1/4 bunch 

Salt - To Taste 

METHOD 

Wash and soak the chickpeas overnight or for 12 hours

Drain water and peel off the skin from the chickpeas 

To a mixer jar add all of the ingredients and pulse until slightly coarse

Transfer ground contents to a bowl and cover with a lid

Refrigerate the ground mixture for an hour or until ready to use

Scoop spoonful of the falafel mixture and form into balls or flatten like patties

Heat oil in a frying pan 

In medium to low flame fry the falafel balls for 3 - 5 minutes until brown and crisp

Fry falafel in batches

Assemble falafel in pitta bread with hummus and serve

You can also serve as snacks with hummus and tahini sauce

FOR TAHINI SAUCE

INGREDIENTS 

Tahini Paste - 5 Tbsp 

Garlic Paste - 1 Tsp 

Lemon Juice - 2 Tsp 

Water - As Required 

Salt - To Taste 

Stir tahini paste until well combined 

Add fresh lemon juice garlic paste salt and water 

Whisk until the tahini paste changes colour 

Add water to get your required consistency 

Serve tahini sauce with falafel salads or pitta bread 

Notes :

You can bake falafel at 170°C for 

15 -20 minutes 

You can also air fry falafel in air fryer

You can freeze falafel in a container with lid

Place parchment paper inbetween layers of falafel while freezing 

HOMEMADE HUMMUS

 HOMEMADE HUMMUS

INGREDIENTS 

Chickpeas - 1 cup

Garlic - 5 cloves

Cumin Powder - 1 Tsp 

Lemon Juice - 2 Tsp 

Tahini Paste - 4 Tsp 

Paprika - 1/2 Tsp 

Olive Oil - 4 Tsp 

Baking Soda - 1/4 Tsp 

Ice Cubes - As Required 

Salt - To Taste 

METHOD 

Pressure cook chickpeas along with baking soda and water until soft 

Drain water and set aside

Transfer all ingredients to a mixer jar

Add ice cubes mix way while grinding 

Once smooth transfer hummus to a serving dish

Drizzle some olive oil and sprinkle paprika powder

Serve with pitta bread as spread or falafel as a dip

HOMEMADE TAHINI PASTE

 HOMEMADE TAHINI PASTE

INGREDIENTS 

White Sesame Seeds - 1/2 cup

Olive Oil - 3 Tbsp 

Salt - A Pinch

METHOD 

Dry roast sesame seeds in low flame until golden

Transfer to a mixer jar 

Add salt and grind until smooth

Add olive oil and grind 

Enjoy homemade tahini sauce 

TURKEY ROAST

 TURKEY ROAST

INGREDIENTS 

Turkey Meat - 1 Kg
Shallots - 30
Green Chillies - 4
Peppercorns - 2 Tbsp
Mutton Masala - 2 Tsp 
Garam Masala - 1 Tsp 
Fennel Seeds - 1 Tbsp 
Coriander Seeds - 1 Tbsp 
Dry Red Chillies - 4
Ginger Garlic Paste - 2 Tbsp
Turmeric Powder - 1 Tsp 
Pepper Powder - 2 Tsp 
Grated Coconut - 3/4 cup
Curry Leaves - 3 Sprigs
Coconut Oil - 5 Tbsp 
Salt - To Taste

METHOD

Clean and wash turkey meat
Marinate with all the powder spices salt and 
1 Tbsp of ginger garlic paste
Keep aside for an hour
Thinly slice the shallots and green chillies
Dry roast whole spices and a sprig of curry leaf with coconut 
Once warm powder in a mixer jar
Grind half of the powdered masala with water to a smooth paste
Heat oil in a pressure cooker and add the curry leaves
Add sliced shallots and green chillies 
Sauté until golden and add the remaining ginger garlic paste
Sauté until raw smell is no more
Add the ground paste and sauté for 
5 minutes 
Add the marinated turkey meat and mix well 
Check salt to taste and cover the cooker
Pressure cook until meat is soft and tender 
Wait until the pressure release on its own 
In medium flame cook until 3/4th of the stock dries up
Add the remaining powdered masala 
Increase the flame and stir well for a minute
Remove cooker from stove
Transfer turkey roast to serving bowl
Drizzle a spoon of coconut oil and serve hot 

Notes :
Coconut oil gives a better taste
Adjust spices to suit your palate

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JACKFRUIT FRITTERS

 JACKFRUIT FRITTERS 

INGREDIENTS 

Ripe Jackfruit Bulbs - 10
Maida - 1 cup
Rice Flour - 2 Tbsp
Sugar - 1 Tbsp
Turmeric Powder - 1/4 Tsp 
Water - As Required 
Oil - To Fry
Salt - A Pinch

METHOD

Deseed the ripe jackfruit bulbs
Cut each bulb into two
In a bowl mix maida and rice powder 
Add turmeric powder sugar and salt
Add enough water to form a thick batter
Heat oil in a frying pan
Dip each jackfruit bulb piece in the batter 
Slowly drop in the hot oil
Fry on both sides until golden
Serve hot 

Notes :

The batter should be smooth without lumps
Make sure the jackfruit bulbs are ripe and firm

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FISH NIRVANA

 FISH NIRVANA - SIGNATURE DISH OF 

CHEF PILLAI 

INGREDIENTS 

King Fish - 500 gm

Coconut Milk - 2 cups

Ginger Julienne - 1 Tbsp

Green Chillies - 4

Turmeric Powder - 1/4 Tsp 

Pepper Powder - 2 Tsp 

Curry Leaves - 1 Sprig 

Raw Mango - Few Pieces

Banana Leaf - 1

Salt - To Taste

Coconut Oil - As Required 

INGREDIENTS TO MARINATE 

Kashmiri Chilli Powder - 3 Tbsp

Turmeric Powder - 1/4 Tsp 

Pepper Powder - 1 Tbsp

Lemon Juice - 2 Tbsp 

Salt - To Taste

In a bowl mix all the above ingredients 

Rub the fish steaks with the above marinade 

Marinate for 30 minutes 

METHOD 

Heat oil in a frying pan 

Add a few curry leaves

Place the fish steaks in the pan

Shallow fry the fish steaks 

Meanwhile place banana leaves over low flame 

When the leaves become soft and pliable remove from stove

Chop the green chillies and set aside

In a deep bowl or clay pot pour some oil

Line with the banana leaf

Place the fried fish steaks

Add the ginger juliennes chopped green chillies turmeric powder pepper powder curry leaves mango pieces and salt to taste 

Cover and cook in low flame for 10 minutes 

Drizzle some coconut oil on top and remove pot from stove 

Serve hot with white rice coconut rice ghee rice string hoppers or rice hoppers ( Appam )

Notes :

Adjust spices to suit your taste 

Any kind of fish can be used

Only coconut oil is used 

Using a clay pot and banana leaves enhances the flavour 

You can cook even without banana leaves and a clay pot

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ARISI PARUPPU SADHAM

 ARISI PARUPPU SADHAM 

INGREDIENTS 

Rice - 1 cup

Toor Dal - 1/2 cup

Peppercorns - 2 Tsp 

Cumin Seeds - 1 Tsp 

Tomato - 1

Dry Red Chilies - 3

Green Chillies - 3

Asafoetida - 1/4 Tsp 

Shallots - 10

Turmeric Powder - 1/4 Tsp 

Mustard Seeds - 1 Tsp 

Curry Leaves - 2 Sprigs 

Gingelly Oil - 2 Tbsp 

Salt - To Taste 

INGREDIENTS TO GRIND

Coriander Seeds - 1/2 Tsp 

Fennel Seeds - 1 Tsp 

Peppercorns - 1 Tsp 

Cumin Seeds - 1 Tsp 

Garlic Cloves - 5

In a mixer jar powder coriander fennel cumin seeds and peppercorns 

To this add the garlic cloves and grind 

Set aside until use 

INGREDIENTS TO TEMPER 

Ghee - 2 Tbsp 

Sambar Powder - 1 Tsp 

Curry Leaves - 1 Sprig

Heat ghee in a tadka pan and add curry leaves and sambar powder 

METHOD

Wash and soak the rice and dal for 

20 -30 minutes 

Slice the shallots and green chillies keep aside 

Chop the tomato and keep aside 

Heat oil in a pressure cooker 

Add mustard seeds cumin seeds peppercorns green chillies dry red chillies and curry leaves 

Once they splutter add in the shallots and saute until transparent 

Now add in the tomato and saute for a few seconds

Add the ground masala and saute for a minute

Add the asafoetida powder and turmeric powder

Add in water soaked rice and dal

Add salt to taste and mix well 

Pressure cook for 4 whistles until soft but not mushy 

Wait until the pressure settle on its own 

Once done open cooker add the tempered ingredients and mix well

Serve hot with papad and ghee 

Notes :

The texture of the rice should be like  biriyani and not mushy

I used ordinary parboiled rice ( ponni )

Instead of gingelly oil normal sunflower oil can be used

The authentic taste is when you use gingelly oil 

You can add more warm ghee if liked while serving 

Number of whistles depends on the different brands of pressure cookers available in the market 

Adjust spices to suit your palate 

SPICY CHICKEN PEPPER ROAST

 SPICY CHICKEN PEPPER ROAST

INGREDIENTS 

Chicken - 500 gm

Sliced Onions - 2

Turmeric Powder - 1/2 Tsp 

Pepper Powder - 2 Tsp 

Coconut Milk - 1 cup

Crushed Peppercorns - 3 Tbsp 

Crushed Fennel Seeds - 1 Tbsp

Ginger Garlic Paste - 2 Tbsp 

Chopped Green Chillies - 5

Fried Onion - 1

Coconut Oil - 5 Tbsp 

Salt - To Taste 

METHOD

Clean and wash chicken pieces well

Marinate he pieces with 1 Tsp of ginger garlic paste turmeric powder pepper powder and salt to taste for 30 minutes 

Heat oil in a pan and saute the sliced onions until golden

Add the chopped green chillies and the remaining ginger garlic paste 

Saute until raw smell is no more

Add the marinated chicken pieces and cook covered for 15 minutes in medium flame 

Now add the coconut milk crushed fennel seeds and peppercorns 

Check salt and seasonings to taste

Cook until the coconut milk dries up stirring at intervals 

When the required amount of roasting is done add the fried onion and curry leaves

Stir and remove pan from stove

Serve hot with rotis or variety rice 

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GREEN CHICKEN 65

 

ACTOR VIJAY SETHUPATHY INSPIRED 

GREEN CHICKEN 65

INGREDIENTS 

Chicken - 500 gm

Green Chillies - 7

Peppercorns - 1 Tbsp 

Ginger - 2 inch piece

Garlic - 8 pods

Cumin Seeds - 1 Tsp

Coriander Leaves - 1 handful 

Mint - 1 handful

Thick Curd - 3 Tbsp 

Coriander Powder - 1 Tsp 

Turmeric Powder - 1/2 Tsp 

Garam Masala Powder - 2 

Cornflour - 1 Tbsp 

Salt - To Taste

Oil - To Fry

METHOD 

Cut chicken into medium sized pieces 

Clean and wash chicken pieces well

Grind coriander leaves mint ginger garlic cumin seeds and peppercorns with little water to a fine paste 

Add the ground paste and other ingredients to the chicken pieces

Massage the paste well into the chicken pieces 

Cover bowl with cling wrap and set aside for 30 minutes to an hour

Heat oil in a pan 

Fry the chicken pieces in medium to low flame until crisp

Serve hot as snacks or with dal or sambar or rasam rice

Notes :

Choose chicken pieces with bones

If using chicken drumsticks make sure to make slits

Adjust spices to suit your taste buds 

I marinated overnight and added cornflour 30 minutes before frying

DINDUGUL MUTTON BIRIYANI

 

DINDIGUL MUTTON BIRYANI

INGREDIENTS FOR MUTTON BIRIYANI 

Mutton - 1 Kg

Sliced Onion - 4

Green Chillies - 5

Tomatoes - 2

Curd - 3/4 cup

Lemon Juice - 2 Tsp 

Chopped Mint - 1 cup

Chilli Powder - 2 Tsp 

Pepper Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Chopped Coriander Leaves - 1 cup

Jeera Rice - 3 cups

Water - 6 cups

Fried Onions - 1 cup

Salt - To Taste 

Banana Leaf -1

Ghee - 5 Tbsp 

METHOD

Chop mutton to medium or large pieces

Wash and clean well

In a bowl add ginger garlic paste pepper powder chilli powder turmeric powder one teaspoon of the ground biriyani masala powder and pressure cook until done

Meanwhile clean and wash the rice and soak in water and lemon juice for 30 minutes 

INGREDIENTS FOR DINDIGUL BIRIYANI MASALA POWDER 

Coriander Seeds - 2 Tbsp 

Cashews - 15

Peppercorns - 1 Tbsp 

Stone Flower - 1 Tbsp 

Cumin Seeds - 2 Tsp 

Fennel Seeds - 1 Tbsp 

Star Anise - 2

Cinnamon - 1 inch piece

Cardamoms - 6

Cloves - 8

Bayleaf - 2 small

Mace - 2 strands

METHOD

Dry roast all the above ingredients in a pan in medium to low flame 

Cool at room temperature 

Transfer to a mixer jar and grind to a slightly coarse powder 

Keep closed until use 

INGREDIENTS TO GRIND 

Shallots - 10

Ginger - 1 inch piece 

Garlic Cloves - 10

Green Chillies - 6

METHOD

Grind all the above ingredients in a mixer jar to a coarse paste

Transfer to a bowl and set aside

METHOD FOR BIRIYANI 

Drain the soaked rice and keep aside 

Heat ghee in a pot add the sliced onion and green chillies 

Saute until onions turn golden brown 

To this add the coarsely ground paste and saute until raw smell is no more 

Add tomatoes and saute until soft and mushy

Add the coarsely ground biriyani masala powder and saute for a couple of minutes 

Add in the cooked mutton and curd along with half of the chopped mint coriander leaves and salt to taste

Cook this for 25 - 30 minutes until the stock is 3/4 th dried up 

Now add the measured water and add to the pot

Check salt to taste

Once it starts to boil add the drained rice

Pour some ghee on top and add more coriander mint leaves and half of the fried onions

Cover rice with a banana leaf and close the pot with a lid

Cook in a low flame for 25 - 30  minutes 

Once done remove lid and banana leaf

Now your aromatic steaming hot Dindigul Mutton biriyani is ready to serve

Garnish with remaining fried onions and serve

Notes :

Make sure to maintain a very low heat while cooking the biriyani 

Fried onions is optional 

If you don't have a banana leaf cover with aluminium foil

Banana  leaf adds a flavour to the biriyani 

Usually in this type of biriyani mutton is chopped to medium sized pieces

For this type of rice it's always best to use water as 1 : 2 ratio 

For 1 cup of rice you need 2 cups of water

MUTTON KOLA URUNDAI

 MUTTON KOLA URUNDAI

INGREDIENTS 

Mutton Kheema - 1/2 kg
Ginger Garlic Paste - 1 Tbsp 
Coarse Pepper Powder - 1 Tbsp
Red Chilli Powder - 1 Tsp 
Garam Masala Powder - 1/2 Tsp 
Turmeric Powder - 1/2 Tsp 
Curry Leaves - 1 Sprig
Sliced Shallots - 1/4 cup
Curd - 1 Tbsp 
Salt - To Taste
Oil - 2 Tbsp 
Oil - To Fry

Clean and wash mutton kheema 
Add rest of the ingredients except oil and shallots 
Mix well and marinate for 30 minutes 

INGREDIENTS TO GRIND

Desiccated Coconut - 1/2 cup
Roasted Chickpeas - 1/4 cup
Cashews - 5
Peppercorns - 1 Tsp
Cinnamon - 1 inch 
Cardamom - 3
Cloves - 2
Cumin - 1 Tsp
Fennel Seeds - 1 Tbsp 
Chopped Coriander Leaves - 3 Tbsp

Dry roast all the above ingredients except chopped coriander leaves and grind to a slightly coarse powder and set aside

METHOD 

Heat oil in a pressure pan add the shallots and fry until golden
Add the marinated mutton along with the marinade 
Cover pressure pan and pressure cook for 3 whistles 
Once done in high flame simmer kheema until dry
Pulse the cooked kheema along with chopped coriander leaves
In a bowl add in the pulsed kheema and ground  coarse powder
Make small even sized balls 
Heat oil in a pan and deep fry the kheema balls in medium flame until golden
Serve hot with white rice and paruppu rasam or as a snack with tomato sauce or mayo or any dip of your choice

Notes : 

Adding cashews is optional 
You can cook kheema in a pan and avoid pressure cooking 
I had to pressure cook as the meat wasn’t properly minced
You can also air fry kheema balls 
Preheat air fryer to 180 *C for 5 minutes 
Air fry for 15 minutes or until done flipping the kheema balls once halfway through the process of air frying 
If air frying spray kheema balls with oil
You can also add a beaten egg to kheema mix well form into balls and deep fry
Adding an egg will help bind the kheema mixture well
I avoided adding egg as the kheema was wet enough after pulsing and adding other ingredients 
Adjust spices to suit your taste 

SPICY BEEF ROAST ( BEEF VARUVAL )

 

SPICY BEEF ROAST ( BEEF VARUVAL )

INGREDIENTS 

Beef - 1 Kg

Chopped Shallots - 1/2 cup

Sliced Onion - 2

Garlic Pods - 15 

Peppercorns - 1 Tbsp 

Pepper Powder - 1 Tbsp

Red Chilli Powder - 1 Tbsp 

Kashmiri Chilli Powder - 2 Tsp

Turmeric Powder - 1/2 Tsp 

Fennel Powder - 2 Tsp 

Garam Masala Powder - 1 Tsp 

Chopped Coriander Leaves - 4 Tbsp 

Curry Leaves - 3 Sorigs

Salt - To Taste

Coconut Oil - 1/4 cup

METHOD 

Wash and cube beef chunks

Crush garlic pods 1 sprig of curry leaves red chilli powder and peppercorns 

Marinate beef cubes with the crushed garlic mixture and salt to taste for 30 minutes 

Heat oil in a pressure cooker and add curry leaves sliced onion and shallots

Sauté until golden 

Now add rest of the spice powders coriander leaves and marinated beef

Sauté for 5 minutes

Add 1 cup of hot water cover cooker and pressure cook until beef is soft

In medium flame simmer the beef along with gravy until dry 

Garnish with chopped coriander leaves fried onions and serve hot

Notes : 

Reserve some fried onions while you sauté to garnish if liked

You can replace shallots with one onion if liked 

Adjust spices to suit your taste buds