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Top 5 dishes made from medium (thinly sliced) Onion
1 . Potato stew with Chilli Dosa
Potato stew with Chilli Dosa
#grandma Sharing Grandmas tips and tricks. Potato stew is one such quick dish to be prepared by grandma and it goes superbly well with Chilli Dosa. No much for them, but yet a delicious feast on the table
Ingredient
2 cloves
(finely chopped) Garlic
1/2 tsp
Turmeric powder
1 tbsp
Coconut oil
1 cup
coconut milk
1 tsp
Mustard seeds
1 tsp
Cumin seeds
1 tbsp
Onions sliced
1/2
Asafetida powder
2 sprig
Curry leaves
1 tbsp
coconut oil
1 cup
Parboiled Rice
1 cup
Raw Rice
1 cup
Urad dal
1/2 cup
cooked rice / poha
1/2 tbsp.
Fenugreek seeds (optional)
To taste
Salt
3-4
dried chillies
1 tbsp
oil
Cooking instructions
* Step 1
In a pressure cooker heat oil, add the thinly sliced onions. slit chillies and chopped ginger, garlic and sauté until the onions gets transparent.
* Step 2
Now add the cubed potatoes, turmeric powder, with water and salt. Pressure cook for 2 whistles.
* Step 3
Add the thick coconut milk to the cooked potatoes and if required some more water, to adjust the consistency bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.
* Step 4
For the Tadka: heat oil, splutter mustard seeds, jeera seeds, Add onions, curry leaves, and remove from the heat.
Pour it over the curry and let it rest for 5 minutes, this allows the aroma and the flavour to seep in.
* Step 5
For preparing Dosa: Wash and soak the rice, urad dal and fenugreek seeds for 5 hours. You can use the soaked water to grind the ingredients. Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste.
* Step 6
Cooked rice is used to give softer texture. Transfer the batter to a large vessel, mix salt and cover with tight lid to allow it to ferment for approx. 8 to 10 hours or until the batter rise. Once the batter is fermented, you can use it to prepare Idli / Dosa / Unni Appams. The Key for soft Dosa is rightly fermented airy batter
* Step 7
Soak the chilli in water for 1 hour. Grind it to smooth paste along with salt and oil. Apply this paste over the cooked Dosas. Thus the chilli Dosa is ready to eat.
Note: if there is a photo you can click to enlarge it
2 . Beetroot Appam & Potato Stew
Beetroot Appam & Potato Stew
#resolutions
Simple soulful meal is what we prepare on a day to day basis and if we have elderly persons in our house, then it’s our duty to prepare food that is more eye appealing, full of health and less on spice. So here’s my APPAMS – GLUTEN FREE, with my twist of BEETROOT.
Ingredient
2 cups
rice soaked for 6-7 hours
1 cup
cooked rice / white poha
3/4 cup
coconut grated
2 tbsp
sugar and Salt to taste
as needed
few drops of Beetroot juice
1 tbsp
yeast
1&1/2″ piece
(finely chopped) ginger
1/2 tsp
turmeric powder
1 &1/2 cup
Thin coconut milk – 2 nd extract
1/2 cup
Thick coconut milk -1st extract
1 tbsp
coconut oil
1 tsp
mustard seeds
1 tsp
cumin seeds
1 tbsp
onions sliced
2 sprig
curry leaves
Cooking instructions
* Step 1
Appam Procedure: Grind all the above listed ingredients with some warm water to form a smooth thin paste. To make it more healthy and look attractive, i have added 1 beetroot juice and mix well.
* Step 2
Cover the batter in an airtight container and keep it to ferment for around 10 -12 hours in a warm place.
* Step 3
I have used warm water to fasten the fermentation time. When the batter ferments, the mixture will rise up forming air wholes. Give it a good stir and this is how the finally fermented batter looks like. Look at the batter consistency. Check for salt at the time of preparing Appams.
* Step 4
Making of Appams : Appams are made in Appa Chatti or Appam kadai to get the shape.
* Step 5
The Chatti should be on medium-high flame and hot. There is no need to heavily grease the non-stick chatti. At the most just put few drops of oil on tissue paper and wipe over the pan.
* Step 6
The pan should be piping hot before pouring the batter. Pour 1 deep ladle of batter. Lift the Chatti over the flame and gently Move the batter in round shape.
* Step 7
When you see bubbles coming up, close it with lid and wait for approximate 1 minute.
* Step 8
No need to open the lid frequently, allow it cook on medium heat. In between just open the lid once to remove the steam water from the lid and close back, allowing it to cook for another few more seconds.
* Step 9
No need to flip the Appams. Each Appam takes 1 to 2 minutes to cook. When the Appam is ready the edges resemble crisp lace and center soft.
* Step 10
Potato Stew Procedure: In a pressure cooker heat 2 tsp of oil, add the thinly sliced onions. slit green chillies and chopped ginger and sauté until the onions gets transparent.
* Step 11
Now add the cubed potatoes with 1/2 cup of water and salt. Pressure cook for 1 whistles, once the potatoes are cooked, mash some of the potatoes to get a thick gravy.
* Step 12
Add thin coconut milk and let it cook on low heat for 10 mins. Now add the thick coconut milk and bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.
* Step 13
For the Tadka: heat 1 tbsp oil, splutter mustard seeds, jeera seeds, Add 1 tbsp onions, curry leaves, and remove from the heat.
* Step 14
Pour it over the curry and let it rest for 5 minutes, this allows the aroma and the flavor to seep in. Potato stew is ready
Note: if there is a photo you can click to enlarge it
3 . Veg cheese sandwich
Veg cheese sandwich
#picnicrecipes
Kids favorite
Ingredient
3 Slices
cheese
1/4 tsp
spice black pepper
1/2 pinch
salt
2 tsp
butter
Cooking instructions
* Step 1
Take chopped mixed vegetable in a bowl and add in salt & pepper.
* Step 2
Toss and assemble by placing a cheese slice on a bread slice and spreading 2-3 tbsp of mixed vegetable on it and covering it with another bread slice.
* Step 3
Add little butter ti a pan and toast the sandwich until it turns crisp on both tha sides. Serve warm.
Note: if there is a photo you can click to enlarge it
4 . Chicken dum biriyani
Chicken dum biriyani
#biriyanirecipes
Ingredient
1 kilograms
chopped chicken
50 gms
sliced onion
10 gms
clove
10 gms
bay leaf
5 ml
Rose water
25 ml
lemon juice
5 ml
kewra
200 gms
ghee
10 gms
Cinnamon stick
100 ml
fresh cream
5 gms
black cumin seeds
1/2 litre
Water
25 gms
ginger paste
1/2 teaspoon
powdered turmeric
3 teaspoon
coriander powder
250 gms
yoghurt (curd)
25 gms
garlic paste
1 teaspoon
powdered red chilli
1 teaspoon
cumin powder
100 gms
Wheat flour
50 gms
Mint Leaves
6 strands
soaked saffron
250 gms
beaten yoghurt (curd)
25 gms
Garlic paste
2 pinches
powdered green cardamom
7 gms
mace powder
Cooking instructions
* Step 1
To prepare this Mughlai recipe, take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste. Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinade for about an hour. When the chicken is marinated, add thinly sliced onions and salt to it.
* Step 2
To cook the chicken, put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices. Let the spices crackle and add the marinated chicken into the vessel. Saute the chicken well.
* Step 3
Now add ginger and garlic paste into the chicken along with the sliced onions, and saute them again for a minute.
* Step 4
Then add the beaten curd and saute the chicken till the oil separates. When the oil is separated, add mace and cardamom powder into it and saute the chicken for a minute. And then add the water and cook the chicken on low-medium flame. Put the lid on vessel once the chicken is cooked.
* Step 5
Now on another burner, boil water in a pan and add the whole spices along with salt and lemon juice. Once the water starts boiling, add the basmati rice and cook till the rice are cooked into it.
* Step 6
Open the copper vessel's lid and layer the rice on top of the cooked chicken. Above the rice layer, add ghee and cream nicely. Now, make a final layer of the garnishing with mint leaves, saffron an thinly sliced onions.
* Step 7
Make a dough of the whole wheat flour and line the lid with it. Seal the copper vessel, and put the vessel on an iron griddle and cook for 15 minutes. Serve it hot.
Note: if there is a photo you can click to enlarge it
5 . Bombay Chapati Sandwich
Bombay Chapati Sandwich
#sandwich
Chapati Sandwich is a very easy & simple recipe.
Ingredient
4
Chapatis
To taste
Salt
1 tbsp
green chutney
1 tsp
tomato sauce
1 tsp
mayonnaise
As needed
sandwich masala/ chat masala
As needed
cheese
1 tbsp
oil+ 1 tsp butter
Cooking instructions
* Step 1
Place the chapati in a plate, apply chutney, put the beetroot slices and capsicum slices then sprinkle salt and sandwich masala over it sprinkle grated cheese and place second chapati
* Step 2
Now apply chutney,tomato sauce again to make second layer, put cucumber slices and tomato slices then sprinkle salt and sandwich masala over it sprinkle grated cheese and place third chapati
* Step 3
Now apply chutney,sauce,mayonnaise again to make third layer, put onion slices and potato slices then sprinkle salt and sandwich masala over it sprinkle grated cheese, cover the top layer with roti and press gently
* Step 4
Heat oil and butter into a pan then put the roti sandwich on it,cover the lid and keep for 2 minutes, flip it over and cover and keep for 1 minute
* Step 5
Remove on to a plate, cut in triangles and serve hot
Note: if there is a photo you can click to enlarge it
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