Showing newest posts with label Onion. Show older posts
Showing newest posts with label Onion. Show older posts

7.5.11

Mutton-Spring Onions Soup - Natural Remedy For Flu!





Meat-Green Onions Soup:

Other Names: Goat's meat and Spring onions Soup. Iraichi-Vengaya thaal Soup.

Ingredients:

Meat with bones 1/4 kilo
Spring onions 1 large bunch
Red onions 1 medium sliced
Ginger 1" grated
Garlic 2 cloves minced (use 7-10 pods, if you like)
Soy sauce 1 tablespoon
White pepper powder 1-2 spoons
Oil few spoons.

Method:

Cook mutton till tender in a pressure cooker, set aside.

Heat oil in a wide vessel, add ginger-garlic and onions fry real good. Further add cooked meat along with its liquid.

Add enough salt, soy sauce, pepper powder. Allow this to boil well, finally add chopped spring onions and continue boiling briefly...maybe until the greens wilt.

Serve warm as a starter.

29.3.11

Broccoli Casserole - Flavors of Southern Cooking!






Broccoli-Green Beans Casserole:

Another important dish, that is close to heart. No one could turn this down, after a hard day's work. Speaking of work'...I mean real physical activity, okay. In this new age of information world...work is something that is confined to cushioned chairs, driving to destinations, or even making a phone call for scheduling an appointment!!! If you want to realize the pleasures of old time, now move it baby...mow your lawn, today (don't call Andy to do the chore), clean up the garage, burns 350 calories in 35 minutes...and now you deserve the treat, don't you?! Experience the real meal n tell me how you feel...isn't it comforting, worthy?

Ingredients: (Serves Four)

Rice 1 and 1/2 cups
Broccoli 1 head - florets
Green beans 100 grams - no trimming
Corn kernels 1 small cup
Button mushrooms 1 cup sliced
Milk 2 cups
Mushroom cream soup 1 can
Fried onions 1 cup to garnish
Butter few cubes
Grated cheese to garnish
Pepper powder to taste 1 teaspoon, per serving.

Method:

Melt butter in a crock pot, add rice enough salt. Further add water and milk, cover and cook.

Once the rice is half the way done, add cream soup, plus all the vegetables. Maybe be add a little more salt for the veggies.

Cover and cook till tender.

Now, finally add fried onion, cheese, pepper powder.

Serve steaming hot. Enjoy:)

27.3.11

Alu Do Pyaz / Potatoes n Onions Stir-fry - Old Fashioned Way:)





Urulai Kizhangu Varuval:

You know what? People ask me, why I keep cooking the basic recipes and more traditional ones on and on. I agree, as more and more fashion hits the kitchen, food fad as become a culture. Where, when we don't buff our knowledge about latest trends' they consider us, sluggish!! And food snobbery is not new!!! Well, I kind of like to be lagging behind the crowd and would love to enjoy the fun of classic cuisine for a while. As I have been deprived of good home cooking, most of life (I spent awful lot of my life in various hostels).

Sometimes, I feel its so ridiculous to decorate my plate with wild flowers, carve a tower out of food, spend time working on the garnishes and bringing the elegance. However, occasional fine-dinning wouldn't hurt. But, its always been easy to fix 20 minutes meals (yes, I am bit fast), simple fuzz-free...day after day, week after week! At least home-cooking concentrates on taste, rather than appearance...nourishes than make it yet-another-experience!!

Although I don't posses any great cook books on my own, but most of my recipes are in my gray cells, I remember every damn good detail...and recalling comforting recipes that Mommy whipped, back home is after all too easy:) So, when I do try new things occasionally, I generally stick to what I know. The thing I really love about old fashioned cooking is that it often uses food that might be actually wasted, or foods that still sit on the pantry shelf calmly. Yes, this recipe is a recycled one too...used up all the long lying vegetables.

Ingredients:

Potatoes 1/4 kilo
Onions large 2 - sliced
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin seeds powder 1/2 spoon
Garam masala 1/4 spoon
Oil few spoons.

Method:

Boil sliced potatoes, briefly...retain the skin or peel off, as per your wish.

Heat oil in a wok, add the whole spices followed by onions, saute them

Add the pototoes, and powdered spices...cover and cook for few minutes, remove lid and stir-fry over high heat...until fragrant.

Serve to go with chappathis or rotis.

21.3.11

Cheese Omlet - Breakfast That Makes You Happy:)





Capsicum Omlate:

Other Names:
Bell Peppers Omlet. Cheddar-Bell Peppers-Onions-Tomato Omlet.

Ingredients:

Eggs 3
Bell pepper 1 small - sliced
Onion 1 large sliced
Tomato 1 chopped
Green chili - optional 1/2 chopped
Salt
Milk few teaspoons
Cheddar cheese - shredded 1 tablespoon
Olive oil / butter as per requirement.

Method:

Beat egg yolks first and then add whites and beat vigorously. Once it comes to foamy...set aside.

Heat a skillet with oil. Add the vegetables and salt. Stir-fry over high, till onions turn fragrant.

Now add the same to the whisked eggs, further add milk and if necessary white pepper powder, maybe.

Heat a griddle, smear butter and pour the batter...make thin or thick omlet. Cover and cook briefly...finally add cheese and remove from heat.

Serve warm as breakfast dish.

7.3.11

Pyaz Ka Paratha / Onions Filled Chappathi





Pyaz Ka Paratha:

Onions Stuffed in Indian Flat Bread. Vengaya Chapathi. Ulli Roti.

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

In a wide bowl, bring wheat flour. Add salt and soda. Further add warm water and knead this to smooth dough. Add ghee as a finishing touch.

Ingredients:

Purple/Red Onions large 2 finely chopped
Mashed potatoes 1 small cup(for texture)
Salt
Garam masala powder 1/4 spoon
Cumin powder 1/4 spoon
Green chili 2-3 finely chopped
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

Heat oil/ghee in a pan and add cumin seeds.

Add green chilies, onions and ginger -garlic paste. Fry till fragrant. Add salt, garam masala and cumin seeds powders.

Now add mashed potatoes to the above masala, continue cooking...maybe till fragrant.

Paratha Preparation:

Divide the dough into equal parts. Roll them into thin flat breads. Place a table spoon of filling, place an other chappathi over it...seal the edges. Repeat the same for the remaining dough.

Now toss them onto heated griddle, smear oil and cook both the sides.

Serve hot with spicy gravy or subzi.

Hakka Noodles - Totally Vegetarian:)




Hakka Noodles:

Hakka noodles is named after a community in China, who are in large numbers migrated to India, China towns. Unlike Choy Mein, Hakka noodles is popular among Indians for many reasons...it is usually light tossed, uses only flat-soft noodles and said 'Vegetarian Version' tastes even better!? Anyway...that verdict is spilled by our Vegetarian friends:)

Well, noodles is my easy fix recipe on a heavy duty day...I just toss some vegetables and soy sauce and call it a day:) Unfortunately, I couldn't find that 'flat noodles' here, so here you go...

Ingredients:

Soft Flat Noodles 1 box (cook as per directions)
Mixed vegetables 1/4 quantity of noodles
[Carrot
Beans
Cabbage
Bell peppers/Capsicum]
Sesame oil
Chinese 5 spice powder
Red chili flakes
Ginger 1" grated
Garlic 2 minced
Soy sauce light
Green onions to garnish.

Method:

Cook noodles as per the direction. My way...it should be done, but never over done:)

Stir-fry veggies with pinch of salt and MSG. Set aside.

In a wide heavy bottomed wok, heat oil. Add 5-spice powder, chili flakes, ginger-garlic and the noodles...toss gently, until oil coats on to it.

Further add vegetables and stir-fry over high heat briefly. Garnish with green onions.

Serve warm as a main dish. Its a complete meal:)

4.3.11

Bhindi Do Pyaz / Okra n Onions Stir-Fry - Simple Yet Delicious:)





Lady's Finger Masala:

Other Names: Vendaikai Masala. Bhindi Subzi. Bendakaye Kura.

Ingredients:

Okra/lady's finger 1/2 kilo
Onions large 2 - sliced
Coriander seeds 1/4 spoon
Cumin seeds 1/4 spoon
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin seeds powder 1/2 spoon
Garam masala 1/4 spoon
Oil few spoons.

Method:

Heat oil in a wok, add the whole spices followed by onions, saute them

Add okras, and powdered spices...cover and cook, once the veggies is done, remove lid and stir-fry over high heat...until the stickiness is left from the okras.

Serve to go with chappathis or rotis.

1.2.11

Chili Idly / Idly Fry / Fried Idlies / Hot and Spicy Idly 65






Idly Fry:
I recall my early childhood days...my Mom and brother used to go to my granny's home, during summer vacation. Happily leaving behind, me and my Pappa:( Hmmm, even though Dad would be so busy' he will never fail to give me atleast 3 calls from his office during the day:) Well, indeed we both had some good time, back then:) I will be longing for that evening stroll...where we will drive around the town, go and watch second show movies' usually some thriller movies...exhibition, circus...we won't miss a thing:) And of course sample different food from various restaurants:) You know what? I will get that special attention,all the while... as he will take me to official meetings, sometimes...and I end up chatting with all his friends! Maybe that is why I mingle with older people so easily!! I hardly ever had/have friends of my own age:( So, coming to the story...whenever I think of those fun filled summer vacation...I just recall this one particular dish, this was one of my favorite dinner...back then. Almost all the restaurants prepare this dish in a similar fashion, however my nostalgic feeling goes to one particular place 'Hotel Khanna'! Well...they prepared it exquisite. We really had hard time, cracking the ingredients in it...when we wanted to fix the same, at home! Later, the Hotel owner and friend, generously offered us help by sending one of his chef to our home...he taught my Mom to prepare the dish, how sweet...right! Before' that my Mommy always fed us with less salt, less oil, less chili kind of stuff' thinking that am only a kid...but later, realized that I was really grown and ready for hot-spicy food:) Guess, we all demonstrate our first independence by claiming a favorite meal; thinking that it is all adult and expect everyone should respect it:):)

Idly - Just in case, if you want to know' what idly is!!!

Ingredients:

Idly 8-10 numbers - cold
Onion half kilo(finely chopped)
Green chillies 1 cup(finely chopped)
Tomato puree (fresh pressed)1 cup
Mint leaves 1 large bowl full
Curry leaves 1 large bowl full
Salt
Red chili powder 2 spoons
Garam masala powder 1/4 spoon
Oil 1 cup.

Preparation:


Heat a cup of oil, in a wide wok. Fry curry leaves crisply, set aside.

Later fry green chillies crisply. Followed by onions...wait till it turns from golden to reddish brown.

Add tomato puree,mint, salt, chili, food color and garam masala powder. Fry real good. Once oil shows up on the sides...stir-in cubed idlies.

Fry over high heat...garnish with curry leaves.

If you have some leftovers idlies, its totally fun' to fix this. It makes a wonderful choice for a relaxed dinner:) Hope you all will enjoy it:)

6.7.10

Shallots in Tamarind based Curry





China Vengayam Kara Kuzhambu:

Chinna Vengayam Puli Kuzhambu. Ulli Pulusu. Vengaya Kuzhambu.

I was desperately looking out for these small shallots in and around my area, for the past 5 years! Almost for every single recipe, Mommy recommends just this and not anything fancy, you know!! So, I was all excited to spot these little ones finally - duh:) Oh man, immediately cooking mood set-in and I experimented a bunch of recipes the following day...so here you go.

Ingredients:

Pearl Onions 1 cup
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Tamarind milk 1 cup
Salt
Turmeric
Chili powder
Jaggery 1 spoon
Grated coconut - fried (I completely skipped this, coz' of no decent coconuts are found in my area)
Sesame oil 1 table spoon
Thallippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.

Method:

In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili and jaggery. Add about a cup of water. Continue cooking over low heat without lid. Once the curry thickens, its done.

In a seperate pan, heat oil and add all the tempering spices, wait till they pop and splutter...now run the smae over the curry prepared. Yum, right.

Now serve this to go with plain steamed rice, yep...enjoy:)

26.6.10

Green Onions Sambhar - Jiffy Cooking




Spring Onions Sambhar:

Ingredients:

Green onion 1 large bunch
Thuvar Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thuvar dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles. Set aside

In a large crock pot, heat ghee. Add onions and fry till it is translucent.

Then add tomatoes and fry till they wilt. Add salt, turmeric and chili powder to this. Fry for about 2 minutes.

Add cooked thuvar dal now. Bring this to boil. Add the chopped green onions plus tamarind paste and sambar powder and cilantro leaves. Cook briefly and remove from heat.

In a separate pan, heat oil and fry the tempering items. Tun this tempered spices over the sambar prepared.

27.4.10

Ande Do Pyaaz




Ande Do Piyaaz:

Onion-Eggs. Muttai Vengaya Thokku. Guddilu-Ulli Kura. Mutta-Ulli Kari.

Sometime quick fix recipes like this, lights up the dinner menu. Nothing fancy...just threw-in few basic spices and centered it with eggs.

Ingredients:

Eggs 2-4
Onions - more sliced
Green chilies few sliced
Coriander seeds toasted 1/2 spoon - powdered
Cumin seeds toasted 1/2 spoon - powdered
Cilantro leaves few
Garam masala - 1 pinch
Oil
Coriander seeds + Cumin seeds for tempering.

Method:

Boil the eggs and slit them at 3-6 points, set aside.

In a wide wok, heat oil and add the tempering spices, followed by chilies, onions and salt. Fry over high heat for a while and add eggs. Stir-fry for couple of more minutes and remove from heat.

Perfect with plain steamed rice or serve as an accompaniment to your main meal.

3.3.10

Murg Dho Pyaaza - Going all Onions!





Murg Do Piyaaza:

Chicken Do Piyaaza. Onion Chicken. Murg - Piyaz. Piyaz Murg.

Vegetarian's Please take a look here:

Cauliflower Do Piyaz

Ingredients:

Chicken 1 cut into chunks/ I used cornish hen
White Onions 1 small grated
Ginger 2" size peeled and grated
Garlic 3-5 beads minced
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Ghee 1/4 cup

For Dressing:

White Onions 5 large - sliced
Jalapenos/ Green chilies 6 sliced
Cilantro leaves few.

To Be Hand Pounded With/Without Toasting:

Black peppercorns 1 spoon
Fennel seeds powder 1/4 spoon
Cumin seeds 1 spoon
Cardamon pods 3-6
Cloves 3
Cinnamon sticks 1.

Method:

Cut the cauliflowe

Hand pound the spices and set aside.

Heat a large, heavy bottomed skillet. Add grated onions, ginger and garlic. Fry them real good. Maybe till they are fragrant.

Further add salt, turmeric and powdered spice to this. Add chicken. Continue frying. Maybe till the spices turn aromatic.

Cover and cook the meat, till tender.

When they are done, remove from heat and transfer to display vessel.

In a separate skillet, heat oil sauted jalapenos and onions till golden color. Now garnish with sauted onions, jalapenos and cilantro leaves.

Serve warm as a side dish. Enjoy!

5.2.09

Ivy Gourd Leaves with Lentils





Kovai Ilai Dhall:

Ivy Gourd Leaves Soup. Kovai Thazhai Dhall. Kovaikkai Keerai Kothu Paruppu. Gherkins Leaves in Food preparations. Dhondakai Greens in Cooking. Tinda / Tindora Leaves in cooking. Dondaikai Koora Pappu Chaaru.

Ivy Gourd is considered as weed in many parts of the world and even in India. It comes under the Cucurbitaceae family(Family of Cucumbers). The Botanical name of the vine is Coccinia indica. Name indicates it is native to India. Although it grows all round the Asian countries. Also in West Indies and Hawaai. It is highly valued as food and medicine in Thailand! In India, the Ayurveda text, mentions about its usage in various ailments.

The gourd is considered as vegetable and appreciated for its unique taste. Widely used in culinary. Gourd has the property towards reducing one's glucose level. Researchers are now showing interest in common plants, which have more pharmacological uses than one could imagine. The gourd is said to have the properties to lower one's glucose level. To be more specific...it suppress the activity of enzymes that are involved in the production of glucose, such as G-6-phosphatase. Although the leaves tend to have more properties than the gourd itself. Maybe the foliaceous nature of this creeper...gets very little attention! Wish Ethonobotonist give some holistic approach towards the whole plant/vine.

Sure, I got introduced to this humble weed like creeper through my back home cook, Usha Nandhini. She insisted upon adding 5-7 leaves to any Green masiyal, I intended to make. I got to say...they added only extra flavour and value to the regular greens! One good thing about depending upon a natural source for one's body's imbalances is...they have least possibility of giving side effects. There is no medicine in allopathy that can challenge this area! If 3-4 medicines are prescribed at a time...it leads to polypharmocogy problems(side effects). I am glad that these ivy gourd plus leaves do not have any adverse effect on kidney or liver(report says).

The plan was to add more pearl onions/china vengayam in the dish. As these small pearl onion's produces lot of antibodies, eventually strengthens one's immune system. It is also said that the combination of pearl onions + ivy gourd leaves works well for an expectant mother. Besides it is also suggested to weak & fragile diabetic petients.

Ingredients:

Ivy Gourd Leaves 1 bowl - chopped
Dry red chilies 3-5
Pearl Onions 1 bowl(thinly sliced)
Garlic 6 chopped
Tomato 1 large chopped
Lentils(moong dal/thuvar dal)1 cup
Salt
Cumin seeds 1 spoon
Olive oil 2 spoons.

Method:

Cook lentils with water, salt and a spoon full of oil. Maybe in a pressure cooker, till 3 whistle sounds.

In a wide vessel, heat oil. Add cumin and wait till it crackles.

Now add cumin, chilies, garlic and fry for a minute. Then add onions & tomatoes...saute for few more minutes.

Add greens and cooked lentils to this. Further add salt too. Cover and cook till they are done.

Serve warm in a soup bowl. Its also good to go with plain steamed rice, as well.