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| Fried Onion Rings |
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| Ingredients: |
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3 large onions
1/2 cup plain flour
1 tbsp. rice flour
1/4 cup cornflour
1/4 cup gram flour
1 green chilli
1 tsp. Ginger
1 flake garlic Salt to taste
Oil for deep frying |
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| Method |
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- Peel and slice onions into rounds of 1/3" thickness.
- Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes.
- Separate rings with 2-3 rings intact.
- Put in a bowl of ice water, keep refrigerated for 20 minutes.
- Grind chilli, garlic and ginger to a fine paste. Make a batter of all flours, paste, and salt.
- The batter should coat the back of a spoon evenly thin.
- Place batter in fridge for 10 minutes.
- Meanwhile, drain, pat rings dry on a thick kitchen towel.
- Heat oil in a deep frying pan.
- Add 1 tbsp to batter. Mix well.
- When oil gets smoky, reduce heat.
- Dip rings in batter and let into hot oil.
- Fry till light golden in colour.
- Drain and allow excess oil to soak on a kitchen paper.
- Serve hot with ketchup and cold drinks.
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| French Onion Soup |
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| Ingredients |
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2 onions thinly sliced into rings
4 slices wholwheat or herb bread
1 cup grated processed cheese
1 flake garlic
1 tbsp. Butter
1 stalk spring onion greens finely chopped
4 cups vegetable stock or water
Salt and pepper to taste |
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| Method |
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- Butter bread slices lightly with half butter.
- Dry them in warm oven for 5 minutes.
- Heat remaining butter in large pan.
- Add onions, stirfry till golden and transparent,but not browned.
- Add crushed garlic flake, stock, and bring to a boil.
- Simmer for 20 minutes, or till onions are very soft.
- Add salt and pepper to taste.
- 10 minutes before serving:
- Place 4 slices bread in 4 individual oven or microproof soup bowls.
- Sprinkle half cheese over slices.
- Place in hot oven for 3-4 minutes.
- Pour boiled stock in all four bowls.
- The slices will rise to the top.
- Sprinkle remaining cheese, chopped spring onions.
- Place under a hot grill in oven till cheese melts completely.
- Serve hot, with garlic buns or soup sticks.
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Making time: 30 minutes
Makes: 4 servings
Shelf life: Best fresh |
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| Glazed Onions |
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| Ingredients |
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10 small white onions
2 tbsp.butter
1 tsp. chopped lemon grass (optional)
1 cup water
1/2 tsp. Corn flour
1 tsp. vinegar
5-6 pinches salt
1 chilli finely chopped
1 tbsp. Sugar
1 tsp. honey |
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| To garnish |
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1 sprig sring onion green finely chopped
4/5 fresh mint leaves chopped
2 tbsp. grated processed cheese |
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| Method |
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- Make small crosses with knife on root base of onion.
- This will avoid the onion from bursting open.
- Drop into boiling water and cover for 4 minutes, simmer.
- Remove, drop into cold water, slide out outer peels.
- Put onions in shallow non-stick or heavy pan.
- Drop in butter and stirfry for 2-3 minutes.
- Sprinkle sugar over onions.
- Stir gently, till sugar melts.
- Add stock or water, bring to a boil.
- Simmer till almost all liquid is evaporated.
- Turn onions occasionally in between.
- Dissolve cornflour, honey, salt, vinegar, chillies in 1/2 cup water.
- Pour over onions, toss and cook till liquid is evaporated.
- The onions should be left with a stick glaze.
- Garnish with chopped spring onions, mint and cheese before serving.
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Making time: 45 minutes
Makes: 4-5 servings
Shelf life: Best fresh |
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| Onions and Fenugreek Sprout Curry |
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| Ingredients: |
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6-7 small white onions or scallions
1 common onion finely chopped
1 bunch fresh fenugreek leaves
1/4 cup fenugreek sprouts
1 tbsp. Butter
1 tsp. oil 1 green chilli finely chopped
1/2 tsp. garam masala
1/2 tsp. dhania powder (coriander seed)
2-3 pinches turmeric powder
2-3 pinches asafetida
1/2 tsp. sugar
1/2 tsp. cumin seeds crushed |
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| Method |
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- Boil plenty of water.Drop onions into it.
- Allow to boil for 5 minutes, covered.
- Save this drained hot water.
- Remove from water, drop into cold water.
- Drain, peel off outer skin. Keep aside.
- Put fenugreek sprouts into the hot water.
- Boil for 2 minutes, drain, saving the water.
- Keep sprouts aside.
- Drop chopped, washed fenugreek leaves into drained hot water.
- Boil fro 3-4 minutes, till leaves are soft.
- Drain, run under cold water, drain and keep aside.
- Heat butter, add oil and heat again.
- Add asafoetida, chopped onions, chopped chilli.
- Stirfry till onions are transparent.
- Add all masalas, salt, salt and 1/2 cup water.
- Add leaves, scallions, and sprouts.
- Stir and cook till most of water is evaporated.
- Serve as an accompaniment to baked dishes, or rices.
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Making time: 30 minutes
Makes: 4 servings
Shelf life: Best fresh. |
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| Peanut Onion Salad |
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| Ingredients: |
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1 large onion
1 tomato
1 cup peanuts boiled, drained and chilled
1 tbsp. spring onions finely chopped
1 tsp. fresh coriander leaves
1/2 tsp. cumin seeds crushed
1 green chilli chopped fine
1/2 tsp. red chilli powder
1/2 lemon juice extracted
1/2 tsp. sugar ground
Salt to taste |
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| Method |
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- Chop tomato and onion not too fine.
- Drain out any excess juices from onion.
- If onion is too sharp, dip in chilled water.
- Keep for 30 minutes, drain, dab in thick kitchen towel.
- Toss all ingredients together, except coriander.
- Put mixture into a glass bowl.
- Garnish with coriander leaves.
- Chill before serving.
- Serve as an accompaniment with drinks, tea or snacks.
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Making time: Making time: 15 minutes (excluding chilling time)
Makes: 4 servings
Shelf life: best fresh |
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| Onion and Herb Dip |
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| Ingredients: |
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1 cup thick curds (tied for 1 hour)
1 cup fresh cream
1 onion, grated and juice pressed out
1 tsp. finely chopped basil
1 carrot grated fine
1 tsp. white vinegar
1 tsp. sugar ground
1 green chilli finely chopped
Salt to taste
1 spring onio & bulb chopped |
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| Method |
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- Beat together chilled cream and tied curds, till smooth.
- Add all other ingredients, except grated onion.
- Chill for an hour in fridge before serving.
- Just before serving add grated onion, mix.
- Serve chilled with veg Crudites, toast, or soup sticks.
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| Note: If you a cup of milk and mix to the dip, and thin it, it can be used as a raitha. |
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Making time: 15 minutes (excluding chilling time)
Makes: 3 servings
Shelf life: Best fresh |
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| Other Vegetable Based Recipes |
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