This post is dedicated to our centuries long known ingredients “Onions”. So humble that they mix with any thing (ofcourse, savoury) from grains to veggies to leaves…soups to salads…that they enjoy an indispensable place in our pantry. Who can ignore the piping-hot-spicy onion-pakoras relished during the monsoon or a chilly night. Many are fans of onion rings. But today, I have something different to treat with – Onion Sabjee.
I learnt this subjee from my mom, she used to do this in jiffy. But it tastes quite good, so different from our usual currys and dry entrees. And, it is a simple-fast thing to do.
And I could not resist mentioning that INDIA stands 2nd among the producers after China in the world. No wonder, why we Indians love to add onions in every other recipe.
Time: 20 mins.
- 2 medium sized onions
- 2 green chilies, chopped finely
- 1/2 tsp. ginger-garlic paste, I prefer freshly crushed in mortar-pestle
- 1/2 tsp. each of cumin seeds/ jeera+ small mustard seeds/ rai +Saunf/ fennel seeds
- 1/2 tsp. coriander powder, 1/2 tsp. dry mango/ amchoor powder, 1/2 tsp. turmeric powder
- 3 tsp. oil
- Salt per taste
- Coriander leaves to garnish
- Slice onions in thin strips.
- Heat oil in a nonstick pan. Splutter seeds.
- Add chilies and ginger garlic paste.
- Fry them until the paste turns light brown.
- Add onion slices and the powdered spices. Add salt too at this stage so that onions do not turn too crispy. A little sliminess is good.
- Mix well and cook for 7–8 minutes, uncovered. Keep stirring in between.
- Garnish with chopped coriander leaves and serve as a side dish.
Adding the greens of spring onions is also a good idea towards the end of cooking. This will give added freshness.
You can add lime juice for a tangy kick instead of amchoor.
Posted by Rashmi on February 26, 2013
Happy Valentine’s Day to all of you!!
I know, traditionally, a chocolate cake or a similar thing goes well for a V-day and you must be thinking, I am celebrating this in quite a desi way but, I have lots of apprehensions for baking after I have spoilt a carrot cake and a plain vanilla cake recently. So, I decided for a carrot kheer. (kheer is a safe bet, isn’t it?) I had good amount of milk in fridge and some grated carrots handy. So utilized them to the fullest. And, after all, if you are planning to impress your spouse (or rather, make happy, now this sounds like an old couple, apt. for me) with culinary ways on V-day (rather on any day), it should go according to his taste, right? yeah. So a kheer (or custard or halwa) is a better option for me
Rice-kheer is just too festive and a regular sweet. So, I decided for carrot-kheer, a healthier and a newer version, which I read in a Hindi daily.
Time: 45 mins
Serves: 4-5 regular bowls
1 cup grated carrot
1.2 liters full cream milk (feel free to use skimmed milk)
4.5 tbsp. sugar
1 tbsp. ghee / clarified butter
handful of finely chopped mixed nuts like pista, cashews and almonds
1 tsp. cardamom powder
Boil the milk in a heavy bottom pan. Meanwhile, heat ghee in a pan/wok and add grated carrots to it. Roast for 4-5 minutes.
After the milk reduces to 2/3rd of its quantity, add the fried carrots and stir well. Keep stirring in between so that carrots do not stick to the pan. Add sugar after 5 minutes and mix well. Keep stirring in between. After 5 mins, add cardamom powder and switch off the flame. Add the dry fruits now to keep the crunch intact.
Serve you valentine
I did not reduce the milk a lot for the sake of nutrition. You can bravely do so.
The sugar was a bit on higher side. I completely forgot that carrots will impart their own sweetness to the kheer. (that is the reason of odd amount of sugar I mentioned– 4.5 Tbsp. )
I lightly fried the grated carrots in ghee to soften them for my daughter. You can skip this and maintain a crunch. Apparently, she has no issues with crunchy nuts . (Kids are also manipulative! at times)
Posted by Rashmi on February 14, 2013