Tag Archives: onion

PANEER AMRAVATI (COTTAGE CHEESE SOUTH INDIAN STYLE)

A recipe from my all time favourite chef Nita Mehta. Every now and then I suddenly remember the loads of recipe books that I have and today was one such day. Found this paneer recipe and  thought it goes well with rotis. Simple to prepare too, with easily available ingredients.

This is what you’ll need

Paneer: 250gms (cut into fingers)

Onions: 4 (2 grated, 2 sliced)

Curry leaves: 1/4cup

Oil: 5tbsp

Mustard seeds: 1 11/2tsp

Coconut: 1/4 cup (grated)

Cashew bits: 1tbsp

Lemon juice: 3tbsp

Tandoori red colour: A pinch (optional)

Salt to taste

For the red chilli paste

Kashmiri red chillies: 5-6 (deseeded and soaked in warm water for 10 minutes)

Ginger: 1″ piece

Pepper corns: 6

Coriander powder: 2tsp

Cloves: 3

Yoghurt: 3tbsp

Let’s get cooking

1. Though this is not mentioned in the original recipe, I first pan fried the paneer fingers until slightly brown, using no oil. Keep aside.

2. Grind the ingredients for the red chilli paste using very little water, if required and keep ready.

3. Heat the oil in a wide pan and season with the mustard seeds.

4. Add the grated onions and curry leaves. Cook until the onions are light brown.

5. Add the sliced onions and fry for 4 to 5 minutes.

6. Add the coconut and cook on a low flame until the coconut is crisp. Keep it spread out on the pan.

7. Add the red chilli paste and cashew bits. Stir for 2 to 3 minutes.

8.Add the salt and food colouring (if using)

9. Add 1 cup of water and bring the mixture to a boil.

10. Add the paneer and mix well.

11. Cover and cook on a low flame for 5 minutes, stirring occasionally until the paneer is well coated.

12. Add lemon juice and mix well. Serve hot with rotis.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

ONION PARATHA

It’s the final day of the kids vacation and after all the feasting I thought of taking it easy cooking a simple lunch for them today. Luckily for me both my kids love parathas and it is the best way to get them to eat vegetables. Today however it was Onion Paratha.

This is what you’ll need

Wheat flour: 2 cups

Onion: 1 big

Chilli powder: 1tsp

Turmeric powder: ¼tsp

Yoghurt: 4 tbsp

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Chop the onions and coriander leaves finely. Mix all the ingredients in a big mixing bowl.

2. Knead to a firm dough with water.

3. Divide the dough into equal portions and roll out into parathas.

4. Serve with yoghurt or chunda.

Approximate preparation and cooking time: 30 minutes

Serves: 4

ONION PAKODAS

It has been very cold since the last few days and has been snowing non stop since this morning. I couldn’t think of a better snack than Onion Pakodas to prepare on this wintry evening.

Always remember Amma’s a crispy onion bhajias with a nice hot cuppa on rainy days. Something about them always seemed to liven up the mood. So heres to the perfect snack on a cold snowy day! Enjoy.

This is what you’ll need

Onions: 2

Besan (gramflour): 1 1/4 cup

Rice flour: 1/2 cup

Green chillies: 2

Curry leaves: Few

Chilli powder: 1/2tsp

Coriander powder: 1/2tsp

Coriander leaves: 1tsp (chopped)

Soda bicarb: 1/4tsp

Oil for frying

Salt to taste

Let’s get cooking

1. Slice the onions thin. Finely chop the curry leaves, green chillies and coriander leaves.

2. Mix all the ingredients in a bowl.

3. Add a little water around 1/2 cup and make a thick paste.

4. Add spoonfuls of the onion mixture in hot oil. Deep fry until golden brown and drain on a kitchen towel.

5. Serve hot with ketchup or a chutney of your choice.

 

LOLI (SINDHI ONION PARATHA)

This is what you’ll need

Wheat Flour: 1cup)

Onion: 1 (big)

Green chilli: 1

Coriander leaves: Few

Salt to Taste

Oil to roast loli.

Let’s get cooking

1. Chop the onion, green chilli and coriander leaves finely.

2. Mix all the chopped ingredients, and salt along with the flour in a bowl and knead to a soft dough with water.

3. Roll out into thick rounds and fry on a tava until done and nicely brown on both sides.

4. Serve with pickle or dahi (yoghurt)

Approximate preparation and cooking time: 30 minutes

Dietician’s Note

Even though some of its nutritive value is lost while milling whole wheat into flour, wheat flour is still a good source of vitamins, minerals and fibre as compared to flour.

 

 

 

ONION PICKLE

This is what you’ll need

Onions: 500gms

Kairi (raw mango): 500gms

Green chillies: 5

Garlic cloves: 10

Mustard seeds: 200gms

Turmeric powder: 1 heaped tsp

Salt to taste

Oil

Let’s get cooking

1. Slice the onions finely. Finely chop the green chillies.

2. Peel and grate the kairi.

3. Dry grind the mustard seeds to a powder.

4. In a big mixing bowl, add the onions, garlic cloves, grated kairi, mustard powder and salt.

5. Heat the oil and add the green chillies and the turmeric powder. Fry for 3-4 minutes.

6. When the oil cools, add it to the onion mixture. Mix well and refrigerate. ( Remains for 6 months in the refrigerator)

Approximate preparation and cooking time: 20 minutes.

This pickle makes a good sandwich filling too.

Dietician’s Note

Onions have umpteen benefits. They are low in calories, rich in vitamins A, B and C.  It is a potent source of folic acid, calcium, phosphorus, magnesium, chromium, iron and dietary fibre.

Onions also contain sulfides similar to those found in garlic which may lower blood lipids and blood pressure. Whether eaten raw or cooked, onions help to lower blood pressure naturally.  It also thins the blood, dissolves blood clots and clears the blood of unhealthy fats.

Onion has also shown to lower the risk of several cancers, even when we consume it in only moderate amounts. “Moderate” generally means 1-2 times per week. Also a good source of iron.

Onion has also been found to have chromium that helps diabetics, by helping to bring down insulin levels and improve glucose tolerance.

ONION SOUP

This is what you’ll need

Onions: 4

Flour: 2tbsp

Water or vegetable stock: 4 cups

Butter: 1tbsp

Salt and pepper to taste.

Let’s get cooking

1. Chop the onions finely.

2. Heat the butter in a saucepan and sauté the onions until they become soft.

3. Add the flour and mix well.

4. Add the water, stirring continuously. Taking care no lumps are formed.

5. Boil well and add the salt and pepper.

6. Serve with garlic bread.

Approximate preparation and cooking time: 20 minutes.

Dietician’s Note

Onion is a powerful anti-septic that is rich in vitamins A, B, C iron and dietary fibre. It has almost no calories.

Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure.  They are also a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions are also natural anticlotting agents. Hence making this soup a good option for people with high cholesterol levels and cardiovascular diseases.

Whether you eat it raw or cooked, onions help to lower blood pressure naturally.  It also thins the blood, dissolve blood clots and clear the blood of unhealthy fats. Having this soup with low salt alternatives or no salt makes it a good choice for patients with hypertension.

The high content of iron in onion makes it beneficial in the treatment of anaemia. Add plently of onion in your cooking to help relieve chronic constipation and flatulence.

Chromium in onion helps diabetics in bringing down the insulin levels and improve glucose tolerance. Thus a good soup for diabetics.

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