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Home Top 5 food Top 5 dishes made from chopped onion large

Top 5 dishes made from chopped onion large

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1 . Creamy Potato Masala

Creamy Potato Masala

#ga24pc #potato #freshcream #curry #lunch #maincourse #party #celebration #masala

Ingredient

medium potatoes washed, peeled and cut in medium sized squares

1 tablespoon

Cooking instructions

* Step 1

First, heat a kadhai, add butter and oil. Then add all the whole spices one by one and keep the heat medium. When they are aromatic, add the chopped onions. Saute them till aromatic.

* Step 2

Then add the ginger, garlic and chillies. Saute with a tablespoon of water till light brown and aromatic. Then add the tomatoes. Cool them while stirring till soft.

* Step 3

Then cool the mixture. Remove the star anise, bayleyaf, cinnamon and grind the rest to a fine paste using 1/4 cup water. Keep aside for later use.

* Step 4

Then heat the pan, add 1 tablespoon oil and add the potatoes and stir fry till golden and soft. Transfer to a plate.

* Step 5

The heat the pan, add the puree of tomatoes and cook on low flame for 5 minutes. Then add the curd, whisk well and add all the spice powders.

* Step 6

Add 1 tsp butter, kasuri methi, kashmiri chilli powder and hot water as needed and cook for 10 minutes on low flame. Add the fresh cream in the end, stir well. Cook on low flame for 5 minutes. Switch off the heat. Then transfer to a serving bowl. Garnish with chopped coriander leaves and fresh cream..

* Step 7

Serve with rice, chapati, paratha or naan and enjoy! 👍👍

Note: if there is a photo you can click to enlarge it

2 . Sprouts and Veggies Poha (healthy poha)

Sprouts and Veggies Poha (healthy poha)

#deepawali21 #fest #diwali #cookpadindia #snacks #savouries #poha #sprouts In my home, the breakfast on diwali morning is essentially masala poha with all the savouries like Chakli, sev, shankarpali which makes it a yummy treat. So I have made the poha healthier by adding sprouts, veggies and peanuts which makes it a complete meal. Happy Diwali!

Ingredient

2 cups

Medium thick poha (washed ans soaked)

Chopped onion large

Chopped tomato medium

Grated carrot

1/4 cup

Steamed moong sprouts

1 Tablespoon

Roasted peanuts

2 tablespoons

Blanched green peas

Curry leaves

Chopped green chillies

1 tablespoon

Vegetable oil

1 tsp

Mustard seeds

1 tsp

Cumin seeds

1/4 tsp

Hing

1.5 tsp

Turmeric powder

2 tsp

Chilli powder

1 tsp

Sugar

1 tablespoon

Lemon juice

as required

Chopped coriander leaves to garnish

as required

Fresh grated coconut to garnish

as required

Boiled chopped carrots and French beans to garnish

as required

Some sprouts to garnish

Cooking instructions

* Step 1

First, heat oil in a large and deep karhai.

* Step 2

Add mustard, cumin seeds and when they pop, add onions. Saute them till they turn translucent.

* Step 3

Then add hing, chillies, curry leaves and fry well. Add sprouts, peanuts, peas and cook for 2 min. Then add carrots, tomatoes and sprinkle 1 tablespoon water. Mix, cover the pan and cook for 2 minutes.

* Step 4

Then open cover, mix all well. Add chilli powder, turmeric powder and mix well.

* Step 5

Mix salt, sugar and 1/2 tsp turmeric powder in the iha and stir well. Add this to the vegetable mixture and stir well.

* Step 6

Again sprinkle 1 tablespoon water and cover the pan. Cook till the poha is steamed.

* Step 7

Turn off flame, add lemon juice. Serve garnished with coriander, grated coconut and some sprouts on top. Arrange boiled carrots and beans on the edges. Enjoy healthy poha with Diwali snacks!

Note: if there is a photo you can click to enlarge it

3 . Multigrain Pink Thalipeeth/ Beetroot and Tomato Thalipeeth

Multigrain Pink Thalipeeth/ Beetroot and Tomato Thalipeeth

#thc #thcweek9 #cookpadindia #beetroot #thalipeeth #breakfast #multigrain As we continue spreading awareness about breast cancer and it's treatment, here is an interesting and popular breakfast recipe of Maharashtra which I am sharing , Thalipeeth or Skillet cakes! It is Multigrain and full of goodness of beetroot and tomatoes which have immunity boosters , antioxidants and vitamins to guard as against diseases and infections.

Ingredient

1 cup

Whole wheat flour

1 cup

Gram flour

1/2 cup

Jowar flour

1/4 cup

Bajra flour

1/4 cup

Rice flour

2 tsp

Chilli powder

1 tsp

Turmeric powder

1/2 tsp

Hing

1 tablespoon

Ginger garlic paste

Chopped green chillies

Chopped onion large

Grated beetroot medium

Tomato puree of tomato

1 tsp

Sesame seeds

1 tsp

Ajwain or caraway seeds

1.5 tsp

Cumin powder

1 tablespoon

Chopped green coriander

1 tsp

oil per thalipeeth for cooking

Cooking instructions

* Step 1

First,combine all the flours and mix in all the spices. Stir well.

* Step 2

Then add tomato puree, beetroot, chilles, coriander,and mix well. Make a soft dough using hot water. Keep covered for 10 minutes to set.

* Step 3

Heat a skillet. Grease with oil. Take out large ball sized portions of dough and press in a circular disk with palms.

* Step 4

Make 4 small holes for pouring oil on top. Pour 1 tsp oil in in them and on sides. Cover and cook till crisp and golden pink on both sides.

* Step 5

Make all the pancakes or thalipeeth similarly and cover with a cloth to retain moisture. Keep in a hot box till you serve.

* Step 6

Present with choice of pickle, chutney or plain curd, and a dollop of Butter! Enjoy!

* Step 7

Note: if there is a photo you can click to enlarge it

4 . Wheat Upma (Ukad Pendi)

Wheat Upma (Ukad Pendi)

#Boxweek17 #Upma #wholewheat Upma made from whole wheat and besan is a speciality from Maharashtra called Ukad Pendi( उकडपेंडी)meaning ,(steamed preparation of grain husk or coarse part of grain, mainly millets) It is eaten as a breakfast dish but my family likes it at any meal. Wheat flour is roasted,tempered, spiced, steamed like upma and served with pickle, curd, thin Daal or Kadhi! The combination is droolworthy on a cold winter or rainy day. It's wholesome and healthy too.

Ingredient

2 cups

Whole wheat flour(sieved)

1 cup

Besan/ gram flour(sieved)

3 tbsp

Cooking oil

1.5 tsp

Mustard seeds

1.5 tsp

Cumin seeds

1 tsp

Chopped garlic and ginger combined

8 - 10

Curry leaves

Chopped green chillies

Chopped onion large

1 tsp

Turmeric powder

1.5 tsp

Chilli powder

1.5 tsp

Cumin powder

1.5 tsp

Coriander powder

1 tbsp

curd

1 cup

Boiling water

1 tsp

Sugar

as per taste

Salt

Cooking instructions

* Step 1

First, heat a large and wide non-stick or iron kadhai. Add 2 tablespoons oil. Splutter mustard and cumin seeds.

* Step 2

Then add hing, curry leaves, green chillies and saute well till aromatic.

* Step 3

Now add onions, ginger garlic mixture and saute well. Cook till pink and translucent. Do not let them remain undercooked.

* Step 4

Now add hing, turmeric and mix well. Add wheat flour, besan and start slow roasting on low flame. Keep stirring and turning continuously. It will take around 8 to 10 minutes when flour will give roasted aroma and turn light golden brown.

* Step 5

Add salt, Chilli powder, cumin and coriander powder, sugar, curd and combine well.

* Step 6

Now switch off flame for 1 minute. Sprinkle boiling water carefully around edges and turn well. Keep breaking the lumps with flat long steel spoon(we call it Sarata) and turning the mixture. Switch on gas and cook on low flame, without leaving the mixture.

* Step 7

Sprinkle water in centre and repeat the process of cutting and turning the mixture. Do not add excess water.

* Step 8

Now you will have an upma like mixture with soft small balls or granules of flour. Add 1 tablespoon remaining oil, mix well and cook covered on low flame for 3 to 4 minutes.

* Step 9

When a good steam is gathered on the lid, then switch off and keep covered on gas stove to let the mixture cook on its own.

* Step 10

Now seve in serving plates, garnished with chopped coriander leaves, accompanied by thick and fresh curd, pickle or kadhi and papad. Enjoy delicious and healthy Ukadpendi (उकडपेंडी).

Note: if there is a photo you can click to enlarge it

5 . Cauliflower and Peas Subzi (Maharashtrian style)

Cauliflower and Peas Subzi (Maharashtrian style)

#GA4 #Week10 #Cauliflower #Gobimatar #winter Everyone's favourite Cauliflower and peas curry, made in Maharashtrian style is also an all time favourite at my house. With the flavours of marathi goada masala and lots spices , best enjoyed with fulka roti and and ghee on top. Enjoy!

Ingredient

2 cups

Cauliflower florets(cleaned and washed, cut in pieces)

1 cup

Green peas (boiled)

Chopped onion large

Chopped tomato large

1 teaspoon

Cumin seeds

1 teaspoon

Mustard seeds

2 teaspoons

Ginger garlic paste

1/4 teaspoon

Hing

4 - 5

Curry leaves

2 teaspoons

Chilli powder

1 teaspoon

Turmeric powder

1.5 teaspoons

Cumin powder

2 teaspoons

Coriander powder

1 teaspoon

Marathi Goada or Garam masala

1 tablespoon

Grated coconut (optional)

1/2 teaspoon

Sugar

as per taste

Salt

as needed

Hot water

Boiled potato small

1 tablespoon

Chopped coriander leaves

1 tablespoon

Vegetable oil

Cooking instructions

* Step 1

First, boil 4 cups water and add a pinch of turmeric to it. Soak the cauliflower with cover on for 10 minutes.

* Step 2

Take a pan, add half of the oil, add ginger- garlic paste and onions and saute' well. When onion starts turning pink, add the tomatoes and 1 tablespoon hot water and stir well, cook covered till tomatoes turn soft.

* Step 3

Then add 1/2 portions of cumin powder, coriander powder, chilli powder, turmeric powder, mashed and boiled potato and saute' well on low flame. Add a little hot water if it turns dry. When masalas are cooked, turn off flame, tranafer to a bowl and cool the mixture.

* Step 4

After cooling, grind the mixture with water to a fine paste.

* Step 5

Heat the pan again, add remaining oil and when it heats up, add Mustard seeds, Cumin seeds, hing, curry leaves and fry well. Add salt, all the remaining portions of spices and 1 tablespoon hot water and cover. After 1 minute, add the cauliflower, peas, sugar, marathi Goada masala and mix well.

* Step 6

Cook the curry on low flame with cover till vegetables are cooked but not mushy. Then add the ground paste, coconut, Salt as per taste and cook further for 5 minutes.

* Step 7

Then add a small pinch of Goada masala to finish the curry and remove from flame. Garnish with coriander leaves and more grated coconut on top if liked. Serve hot with fulka roti or rice with ghee on top. Enjoy.