Tag Archives: Onion

Masala Stuffed Bitter Gourd

18 Jan

masala_fried_bittergourd
Masala Stuffed Bitter Gourd.

Small bitter gourds are salted and slightly cooked. They are then stuffed with onion and masala mixture. Stuffed bitter gourds are then fried in little bit of oil till golden brown. Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Makes: 3 Masala Stuffed Bitter Gourd.

Ingredients:

Bitter Gourd 3 Small
Onion 1 Medium
Tamarind 2 inch Piece
Ginger Garlic Paste 1/2 tsp
Garam Masala Powder 1 tsp
Red Chili Powder 1/2 tsp
Cumin Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to Taste
Oil 2 Tbsps

Method of preparation:

Peel and finely chop the onion.
Soak tamarind in few tablespoons of water.
Remove ends, lightly scrape and wash the bitter gourds.
Slit the bitter gourd in the middle making sure the ends are intact.
Remove seeds and apply few pinches of salt inside and outside.
Leave the salted bitter gourds aside for around half an hour.
Wash the bitter gourds and pressure cook with tamarind water for a whistle.
Strain the cooked bitter gourds and keep aside.

Heat a tablespoon oil in a pan, add chopped onion.
Fry till onion turns translucent and add ginger garlic paste.
Fry briefly and remove onto a bowl.
Add garam masala powder, red chili powder, cumin powder, turmeric powder and salt to the onion in the bowl.
Mix thoroughly and stuff around few tablespoons of onion mixture into each bitter gourd.

Heat a tablespoon of oil in a pan on medium low heat, place the stuffed bitter gourds.
Fry the stuffed bitter gourd till they turn golden brown on all sides.
Serve masala stuffed bitter gourd with plain steamed rice and with dal rice and ghee.
Notes: Make sure bitter gourds are fried well.

Suggestions: Prefer small bitter gourds to ease the stuffing or halve the whole bitter gourd. Leave couple of seeds inside the bitter gourd if desired. Alternatively, steam the salted bitter gourds until they turn soft but whole.
Variations: Check other stuffed bitter gourd recipes here.
Other Names: Masala Stuffed Bitter Gourd.

Cabbage Onion Pakoda

14 Jan

cabbage_onion_pakodi
Cabbage Onion Pakoda.

Cabbage is wash and shredded. Cabbage and sliced onion are then mixed with gram flour along with spices. They are then deep fried in oil till they turn golden brown in color and are crisp. Serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Makes: around 4 Servings of Cabbage Onion Pakodi

Ingredients:

Cabbage 1/8 of Small Size
Onion 1/2 of Small One
Besan / Gram Flour 1 Cup
Green Chiles 3 – 4
Red Chili Powder 1/2 tsp
Chat Masala few Pinches
Salt to Taste
Oil for deep Frying

Method of preparation:

Remove outer leaves, wash and shred the cabbage (around 2 Cups).
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

In a mixing bowl, mix together besan, red chili powder and salt.
Add the cabbage, onion, green chili and sprinkle around 2 tablespoons of water.
Mix carefully to let the gram flour stick to the cabbage and the mixture is very thick.
Don’t add water unnecessarily.

Heat oil in a deep frying pan on medium – low heat.
Slightly separate and carefully drop the cabbage onion mixture into hot oil.
Fry for around a minute or until cabbage fritters turn light golden brown in color.
Remove the crispy fried cabbage onion pakoda onto absorbent paper.
Repeat the same with any remaining cabbage onion mixture.
Make sure the pakoda are crisp and crunchy and they stay fresh for a week in a tight jar.
Sprinkle chat masala and serve cabbage onion fritters as a snack or with steamed rice and dollop of ghee.
Notes: Make sure not to add too much water to the cabbage onion mixture.

Suggestions: Add more besan if necessary. Keep adjusting the flame to let the oil stay at a medium to low temperature so that the cabbage won’t burn. Don’t let the cabbage sit for long before deep frying.
Variations: Check other cabbage recipes here.
Other Names: Cabbage Onion Pakoda.

Lemon Cucumber Onion Gravy

3 Jan

lemon_cucumber_onion
Dosakaya Ullipaya Kura.

Lemon cucumber is peeled and chopped into thin chunks. It is then cooked along with whole spices and onion. Once cucumber turns soft, serve lemon cucumber onion curry over plain steamed rice or with roti.
Makes: around 4 Servings of Lemon Cucumber Onion Curry.

Ingredients:

Lemon Cucumber 1 Medium
Onion 1 Small
Tamarind 2 inch Piece
Urad Dal 1 Tbsp
Whole Red Chiles 1 – 2
Jaggery(Grated) 1 Tbsp
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into thin inch size pieces.
Peel and roughly chop the onion.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.

Toast urad dal until light golden brown and remove from heat.
Roast the red chiles for few seconds and remove from heat.
Grind the urad dal, red chiles into fine powder using a spice grinder.
Then add the chopped onion and pulse couple of times and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add lemon cucumber pieces and salt.
Cook covered on low flame for couple of minutes till cucumber pieces are half cooked.
Stir in ground onion red chili paste, tamarind extract, jaggery, turmeric powder and salt.
Cook covered on low flame for around 8 minutes or until cucumber pieces turn soft.
Add a splash of water if required while cooking the onion to avoid it sticking to the bottom of the pan.
Serve lemon cucumber onion gravy over plain steamed rice or with roti.
Notes: Make sure cucumber is cooked well before removing from heat.

Suggestions: Adjust spice with red chiles. If cucumber or onion is not cooked well, put the curry back on heat and cook covered on low flame till done.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Onion Curry, Dosakaya Ullipaya Kura.

Tomato Onion Chutney

31 Dec

tomato_onion_chutney
Tomato Ullipaya Pachadi.

Tomato and onion are boiled in water for sometime. They are then peeled and ground into paste. Finally the chutney is seasoned with spices and spice powders. Serve tomato onion chutney with idly, dosa etc..
Makes: around 2 Cups of Tomato Onion Chutney.

Ingredients:

Tomato 3
Onion 1 Small
Red Chili Powder 1 tsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Boil the whole onions in enough water for around 8 minutes and strain the onions.
Boil the whole tomatoes in enough water for around 5 minutes and strain the tomatoes.
Peel and roughly chop the onion and the tomatoes.
Grind the chopped onions and tomatoes into smooth paste using a blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ground onion tomato paste, red chili powder, turmeric powder and salt.
Boil the chutney for around 8 minutes and remove from heat.
Serve tomato onion chutney with idly, dosa etc..
Notes: Make sure to cook the onion well.

Suggestions: Adjust spice with red chili powder.
Variations: Check other tomato chutney recipes here.
Other Names: Tomato Onion Chutney, Tomato Ullipaya Pachadi.

Ivy Gourd Masala

21 Dec

juicy_tindora_masala
Dondakaya Masala.

Tindora / ivy gourd is sliced and pressure cooked with onion, ginger, garlic and spices. It is then finished in open pan. Serve ivy gourd masala with steamed rice or with roti.
Makes: around 4 Servings of Ivy Gourd Masala

Ingredients:

Tindora (Chopped) 3 Cups
Onion 1 Large
Ginger Garlic Paste 1 Tbsp
Garam Masala Powder 1 tsp
Red Chili Powder 1 tsp
Salt to Taste

Talimpu:

Chana Dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove little bit of both ends and slice the tindora vertically twice and halve it horizontally.
Peel and finely chop the onion.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion.
Fry for couple of minutes, add ginger garlic paste and fry again for a minute.
Stir in the chopped tindora, garam masala powder, red chili powder and salt.
Fry for a minute or two, add half cup of water and pressure cook for a whistle.
When pressure goes away, uncover and remove the cooked tindora curry onto a non stick pan if possible.
Fry for around 5 minutes to evaporate any excess moisture.
Adjust red chili powder or salt if necessary and remove from heat.
Serve ivy gourd masala with steamed rice or with roti.
Notes: Make sure tindora is cooked really well.

Suggestions: Adjust spice with red chili powder or add a green chili while pressure cooking the ivy gourd.
Variations: Check other tindora / ivy gourd recipes here.
Other Names: Ivy Gourd Masala, Dondakaya Masala.