All posts in category Quickies
to your table in half an hour
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
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 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
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.
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.
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.
Posted by Rashmi on December 8, 2012
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”.
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
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.
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.
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.
Posted by Rashmi on December 3, 2012