Onion Fry–Pyaz ki Sabjee

  

Onion Sabjee

Onion Fry

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.

Pyaz ki tikhi sabjee

Onion Subzee

   

Time: 20 mins.

Serves: 2

Ingredients:

  • 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

Preparation:

  1. Slice onions in thin strips.
  2. Heat oil in a nonstick pan. Splutter seeds.
  3. Add chilies and ginger garlic paste.
  4. Fry them until the paste turns light brown.
  5. 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.
  6. Mix well and cook for 7–8 minutes, uncovered. Keep stirring in between.
  7. Garnish with chopped coriander leaves and serve as a side dish.
  8. Relish!!

 

Notes:

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.

 

Onion sabjee

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Besan ka Chila ~ gram flour crepes

Happy Makar Shankranti to all !!

Chickpea Flour Crepes

“Besan ka CHILA” was a frequent in our breakfasts/eve snacks during childhood. My mom makes them very beautifully and fast. Appetizing and healthy!! I used to make them once in a while earlier but after making 2-3 crepes, I used to loose interest and got irritated. I never could make thin and round and they used to stick to the pan. What made the matter worse was, they never came out in 1 piece. Grrrr!! Each crepe used to break either while turning upside down or while taking off to plate. Alas!!

But now, when I have another member who needs something healthy and new day by day, I gave up my fear for the failure and tried again. And to sheer surprise, after a few trials, I perfected it (well almost!).

The secret is, a proper consistency, no lumps, properly heated and greased griddle. Once you get the batter with right consistency, which should be similar to dosa batter, spread a ladle full of it on hot tawa, immediately spread using the same ladle or tilt the griddle in all directions to spread. Once done, spread your choice of topping. Spray/brush some oil around the edges to not let it stick. This ensures the crepe to leave the surface properly once cooked. A thick crepe will take more time and chances are, the besan may not be cooked completely.

To speed up the process, my mom uses 2 tawas. Once the crepe is cooked from 1 side, she will spread it upside down on the other hot greased tawa. And, place another ladle full of besan batter on the first one. But this needs practice.

All said and done, time to switch to the method.

Besan Ka Chila

Time: 30 mins or even less.

Serves: 4-5 crepes

Ingredients:

    1.5 cup besan / chickpea flour/ gram flour
    1.5 cup warm water
    1 medium onion, finely chopped
    2 green chilies, finely chopped, adjust per your taste
    1 tsp. ajwain/ carom seeds
    handful chopped coriander leaves
    1 tsp. jeera powder (optional)  
    salt per taste
    oil for preparing the crepes.

Preparation:

    Mix besan and water, water in 2-3 batches gradually for a proper consistency with all other ingredients except oil. The batter should have a consistency similar to dosa, a slight thinner would also go.
    Beat and mix well until lumps are removed.
    Rest it for 15 mins and mix again. This step ensures the removal of all lumps.
    Heat a heavy griddle/nonstick tawa.
    Pour and spread 1 tsp. oil. Pour a ladle full of besan batter and spread in clockwise direction to get a thin crepe. 
    Pour few drops of oil around the edges and on top.
    Cover and cook on a low to med-low flame.
    Once the edges leave the surface of griddle, use a spatula and delicately flip the crepe upside down.
    Cover and cook again for 2 mins.
    Serve with your fav chutney/dip or sauce.
    Relish!!

Notes:

It is a good idea to prepare a paratha on the tawa first so the the griddle is greased properly and the 1st crepe will not stick to it. Alternately, you can brush some oil on tawa, heat it and clean using a paper towel.

You can spread chopped onions over the crepe like we do for uttapam, instead of adding it in the batter. This allows smooth spreading of the crepe.

The batter should be of similar consistency of dosa.

To remove the lumps, another good idea is to mix besan and water, beat well and pass it through a steel wired sieve. Then mix in all the other ingredients.

Spread crumbled paneer on the top before flipping the crepe. This adds some more nutritional value. Adding methi leaves/ kasuri methi is a good flavor enhancement. Adding some black salt improves the taste. Remember to adjust the common salt accordingly.

Be patient, if you don’t get good crepes initially. You will perfect the process gradually.

Besan ka Chila

 

Because this recipe is something, I learnt many times from my mom (over phone and face to face) and succeeded only recently (I know, it might be very easy for many of you to perfect a crepe/chila/dosa, I am one exception!!), I really owe a big thank to her for her patience. So, sending this to the event dedicated to honor MOMs organized by PureVegetarianBites to honor my mom’s love to me.

mom1

Papad ka saag/ Papad ki Sabzi

There are days when you don’t want to kill yourself with elaborate meals. Just want to get away with a simple meal and forgive yourself with the tiring, mundane task of washing, peeling/cleaning, chopping the greens (be it leafy stuff or otherwise). If you feel yourself prey of such tasks once in a while, then the sure rescuer for you is this simple “Papad ki Sabzi”. The most you may need to do is chop onions and tomatoes and chances might be, you may have some already in your refrigerator.

Papad ki subzee

Papad is sabzi is quick and easy, another rajasthani recipe. As I said earlier in my post Gatte ki Subjee, Rajasthani cuisine is well seasoned with non-leafy, non-green things, some unusual dishes and strongly flavored aromas. Papad ki subjee, which can be done in jiffy, is simple. Papads usually are spicy but made of lentils/daals which gives them nutritional values. So, no wonder, papad ki subjee is spicy and tasteful, yet good.

Over to the method.

Time: 20 mins

Serves: 2-3

Ingredients:

     4 medium size Papads, any variety, I prefer moong daal papads.
     1 medium onion, finely chopped
     1 medium tomato, finely chopped  
     2  green chili, finely chopped 
     1 tbsp. sour curd, well beaten
     salt to taste   
     1 tsp. of jeera + rai, a pinch heeng and 1 tsp. ajwain   
     1/2 tsp. red chili powder    
     some chopped coriander for garnishing   
     water for boiling   
     a sprig of curry leaves.   

Preparation:

     Break each papad into roughly 6 pieces. (More if the papads are bigger in size)
     Keep water in an open pan for boiling, parallely heat oil in a wok/kadhai. Add the seeds into the oil once hot. Add the curry leaves too.   
      Once, the seeds splutter, add onion and fry them till light brown. 
      If the water is about to boil, add the papad pieces and bring them to boil.  
      Once the onions are done, add tomatoes and chilies and dry spice powders + salt.   
      Cook tomatoes until they are wilted, then add curd and keep stirring so that it is not curdle.
      Add water and bring to boil. Now drain them and add papad pieces to the curry.
      Mix papad well with tomatoes-onions and cook further for 2 mins.    
      Add some water as per your desired consistency.  
      Garnish with some chopped coriander.
      Relish with  plain daal-rice or jeera rice.  

 

Papad ki sabjee

 

Notes:

  • Add 2-3 drops of oil to avoid curd from curdling. Do not leave papad in air after draining else they will dry up and stick to each other.
  • Adding finely chopped garlic gives a distinguished flavor.
  • Mind the salt as papads are also salted.
  • Go gentle on the papads after boiling, they are very delicate.

Papad ka Saag

PHIRNI

When was it last that that you cooked for your baby, just for her, all your heart out and she just turned away her face? Not few…huh??  Those low moments make your heart sink. Right?? Such moments are not few in my life too. So I am always in a hunt of fast but tasty yet healthy something for her. Once such is “PHIRNI”.

Phirni

The day, I made it for the first time, I was a bit apprehensive and anticipating a wrinkled nose. But, to my sheer amazement, Mahi had it, almost a bowlful of it, without a tantrum or fuss. My effort vs. reward was a win-win situation. Effort was less, reward was her cute indulgence. Phirni is not just tasty, being a dessert, but has the goodness of milk and rice goes in which supplements the cereal need. Throw in, dry fruits of their choice and see the Firni vanishing, effortlessly.

Time: 30 mins or even less.

Serves: 5-6 medium sized dessert bowls

Ingredients:
    Milk – 750 ml
    Sugar – 3 Tbsp.
    Rice – 50 gms, soaked for 2 hrs.
    few strands of saffron – soaked in warm milk (optional)
    Cardamom powder – 1 tsp.
    Dry fruits – chopped finely ( I used a coarse powder of kaju, badam and apricots for Mahi)
    Raisins / kishmish – 1 tbsp.

Preparation:
    Make a fine paste of soaked rice after draining the water. To check the texture, when you take a pinchful of rice, you should feel the granules and not a fine powder.
    Bring milk to boil and put on low flame for 2-3 mins.
    Add the rice paste and keep stirring. At this point, do not leave the milk on itself and keep stirring because rice will stick to the pan before you even notice.
    After 5 mins, add sugar and dry fruits and keep stirring.
    Add cardamom powder after 5 mins. Switch off the gas and decorate by pouring the saffron soaked milk.
    Phirni will not take a min more to be served.
    Relish!! 
    

Phirni

Notes:

Phirni tends to stick at the bottom of the pan. Don’t forget to stir every now n then.

Unlike traditional kheer, milk need not be boiled too much and reduced to half. The rice paste does the job. So milk retains much of the nutrients.

Serve hot or chilled.

Phirni

Bread Roll with Paneer stuffing

 

Bread-roll2

It so happens many times that we have very simple ingredients and yet we discover out a very tasty dish. Those are such delightful moments that we want to repeat them as often as possible. Needless to say, we want to share too, such delicious recipes. One such is a “Shallow fried bread rolls stuffed with Paneer”. And the cherry on the cake is, they are very healthy due to shallow frying as compared to the deep fried bread rolls or cutlets.

Time: 20 mins

Serves:2-3

Ingredients:

    8 slices Brown Bread
    water to soak bread
    1 cup Paneer (Cottage cheese) crumbs
    1.5 medium onions, finely chopped
    salt to taste
    1 tsp. ajwain/ carom seeds
    1 tsp. jeera/cumin powder
    1 tsp. chaat masala powder
    some finely chopped green chilies and coriander
    2 tbsp. oil for shallow frying

Preparation:

    Mix in all the ingredients except water, bread and oil
    Take 1 slice of bread, dip in a bowl of water and remove immediately.
    Lightly squeeze to extract water but be careful that bread is still in its form.
    Place 1 spoonful paneer stuffing in the center.
    Now, make a ball by joining all the edges and give a good shape, either a round ball or a flat ball between your palms, pressing gently. Make sure, the balls are firm and remain intact.
    Heat 1 tbsp. oil in a flat nonstick pan(preferable) by spreading it all over.
    Meanwhile prepare more such bread rolls.    
    Once the oil is hot, place the rolls 1 by 1 and heat covered on a medium flame until brown from 1 side. It may take 4-5 mins.
    Carefully turn the rolls upside down and fry from another side until brown. It usually takes another 3-4 mins when covered.
    Serve with green chutney or ketchup and a hot cup of tea and Relish!! 
    

Bread-roll3

Notes:

The balls are very delicate and break if mishandled. Refrigerate the balls for 10 mins if in doubt.

Think of a different stuffing (like left-over spicy khichri) and surprise the friends over tea with shallow fried bread rolls.

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