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Onion Bhajis and Chicken Pot Pie

Onion Bhajis, Eggplant Curry w. Paneer, Pilaf Rice w. Spices

  • Heat the eggplant curry very gently on the stovetop or in a microwave ( in bursts, stirring regularly).

  • Heat a little oil in a nonstick pan over medium heat. Cut the paneer into 1/2" cubes. Fry the cubes and brown on at least 2 sides ( try for 4 ). Serve atop the heated eggplant curry.

  • Re heat and oil the pan. Add the rice and toss. Allow to heat through, brown lightly and become fragrant. Use a lid an a tiny splash of oil to speed the process. transfer to a serving dish and hold warm.

  • Reheat the pan over medium and cover the bottom with oil. When hot but not smoking, add smallish dollops of bhaji batter ( it's the pale one with ribbons of onion and green cilantro in it ). Flatten the dollops and fry for about 2 minutes. Manage your heat appropriately to allow them to brown well without burning or getting pale and soggy. Turn, fry the other side - target a nicely browned doneness. Hopefully the video is useful.

Crumble Topped Chicken or Vegetable Pot Pie w. Escarole Salad

  • Heat the pot pie mix in a microwave ( in bursts, stirring regularly) to get the chill out. Trasfer to a baking dish and bake at 350 for 15-25 minutes depending on share size. Add the crumble top, bake 5 minutes more and serve.

  • tear and then dress the salad greens and serve.

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