|
|
How to Use Onion in the Kitchen
Onions have long been a staple in savoury cooking, commonly used as a spice and flavour enhancer.
Onions support digestion and contribute to overall wellness.
They not only add a sharp, distinctive taste and crunchy texture to dishes but also offer several health benefits.
They are also known to benefit the skin, hair, and respiratory system.
|
Recipes:
Onion and Coriander Paratha:
| Ingredients: |
| Onion chopped fine |
½ cup |
| Coriander leaves chopped |
½ cup |
| Wheat flour |
1 cup |
| Asafoetida |
a pinch |
| Salt |
as per taste |
| Green chilli (chopped or paste) |
1 t.spoon |
| Oil/ ghee |
2-3 t.spoon |
| Recipe: |
| In a mixing bowl, combine the wheat flour, salt, and 1 tsp of oil. |
| Add the chopped onion, coriander leaves, and green chilli to the flour mixture. |
| Mix everything well and gradually add water to knead into a soft dough. |
| Grease the dough lightly with oil, cover, and let it rest for 10-15 minutes. |
| Divide the dough into lemon-sized balls. |
| Roll each ball into a round paratha, about ½ cm thick, using a dusting of flour to prevent sticking. |
| Heat a griddle or tawa and roast each paratha, applying oil or ghee on both sides, until golden brown and crisp. |
| Serve hot with curry, pickle, or yogurt. |
| This recipe is a nutritious choice for breakfast or lunch and is a healthier alternative to parathas made with refined flour (maida), especially for children and adults alike. |
Onion-Tomato Rasam (Soup):
| Ingredients: |
| Onion chopped |
½ cup |
| Tomato chopped |
1 cup |
| Green gram lentil |
½ cup |
| Salt |
as per taste |
| Turmeric powder |
1 t.spoon |
| Asafoetida |
½ t.spoon |
| Oil |
1 t.spoon |
| Chilli powder |
1 t.spoon |
| Coconut desiccated |
3 t.spoon |
| Recipe: |
| Heat oil in a frying pan. Add asafoetida and turmeric powder. |
| Add chopped onion and tomatoes. Saute for 3-4 minutes until slightly soft. |
| Pour in some water and add salt. Let it cook for a few minutes. |
| Add the soaked green gram lentils, cover with a lid, and cook for about 10 minutes. Stir occasionally and add more water as needed. |
| Once the lentils are fully cooked, blend the mixture using a hand blender or mixer until smooth. |
| Return the blended mixture to the pan. Add red chilli powder, desiccated coconut, and 2 cups of water. |
| Simmer for another 5 minutes and serve hot with brown rice. |
| This rasam is a flavorful, appetising, and digestive-friendly soup, perfect for a light and nourishing lunch. |
Onion-Coconut Chutney:
| Ingredients: |
| Mustard seeds |
½ t.spoon |
| Curry leaves |
1 t.spoon |
| Oil |
1 t.spoon |
| Onion |
3 t.spoon |
| Coconut fresh |
½ cup |
| Salt |
as per taste |
| Dry red chilli |
2-3 |
| Ginger |
1-inch piece |
| Tamarind |
1 t.spoon |
| Recipe: |
| In a mixer jar, add ginger, dry red chillies, coconut, and tamarind. Grind into a fine paste using a little water. |
| Heat oil in a frying pan. Add mustard seeds and let them crackle. |
| Add curry leaves and chopped onions. Saute until golden brown. |
| Add the coconut paste to the pan and cook for 3-4 minutes on medium heat. |
| Garnish with fresh coriander leaves if desired. |
| This flavorful chutney pairs wonderfully with rice, pulao, or even dosa and idlis. It enhances digestion and helps stimulate the appetite. |
|
Manuscripts are invited for next Issue at ijapc.com
Features
Herbs and Medicinal Plants
|
