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Celebrity chef and MasterChef Pankaj Bhadouria is known for her unique cuisine and impressive culinary skills. Constantly surprising her fans with a wide variety of meals, she showcases everything from traditional Indian specialties to cuisines from around the world. Recently, Bhadouria took to her Instagram to share a unique and flavourful recipe that diverges from her usual Indian fare: Greek-Style Stuffed Onions. This fusion dish promises to tantalize taste buds with a harmonious blend of Greek and Indian flavours, aptly termed a "jugalbandi" by the chef.
Bhadouria's commitment to keeping her audience engaged and inspired extends beyond sharing recipes. She frequently shares cooking tips, kitchen hacks, and interesting culinary insights, enriching her followers' culinary lessons. By venturing into Greek cuisine, Bhadouria demonstrates her versatility and passion for exploring new flavours and culinary traditions. Her Greek-Style Stuffed Onions recipe serves as a testament to her adventurous spirit and culinary creativity.
She captions as “Inspiration from Greece and Flavours from India! Now that is what we call a jugalabandi! Check out these delicious onions that are stuffed with rice and peanuts in a sauce. The Peanuts are a replacement for the pine nuts but add the same amount of nuttiness to the stuffing. Enjoy them just grilled or added to the sauce, both ways they taste delicious!”
As a change of pace from her often Indian-centric repertoire, the stuffed onions showcase Bhadouria's adaptability and curiosity about different cuisines. If you're looking for a fusion recipe , you have to try Pankaj Bhadouria's Greek-Style Stuffed Onions. Her inventive dishes never fail to amaze and inspire.
Recipe
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves 3-4
Ingredients:
3-4 large onions
1 cup tomato purée
1 cup boiled rice
½ cup toasted peanuts
3 tbsp chopped garlic
1 tsp Kashmiri chilli powder
Salt to taste
Pepper to taste
Chopped coriander
3 tbsp oil
Method:
Peel the onions, make a cut to the centre and boil in water for 4-5 minutes.
Remove the outer leaves and chop the remaining onions.
Heat oil in a pan and add 2 tbsp chopped garlic. Sauté till golden.
Add the chopped onions and cook till the onion dries up a bit. Add chilli powder, salt, pepper and the purée with 1/2 cup water. Bring to a boil.
Take 1/4 cup sauce in another pan and add the cooked rice and chopped peanuts. Season to taste and cook till the mixture is dry. Add chopped coriander leaves and mix.
Stuff the onion leaves with the mixture and roll them up. Grill with a little garlic in oil till golden.
Serve with the sauce.
