ONION RINGS

                                             ONION RINGS

Want to know how to make onion rings without using egg ?

It’s as easy as A B C.

All you need to do is double fry them at two different oil temperatures. Onion rings are prepared by first tossing in dry Maida flour then in Maida batter and last in breadcrumbs and deep-fried in oil.

INGREDIENTS:

·      1 Big White Sweet Onion, cut crosswise into 1/3 “ to ½ “ thick slices, separated into rings

·      ½ cup Maida Flour to toss onion rings to coat (So Maida batter will stick nice on it)

·      ¾ cup Flavored Italian Style Breadcrumbs or as needed to roll onion rings in it

INGREDIENTS FOR BATTER:

·      1 cup Maida/All Purpose Flour

·      1 T Cornstarch

·      Salt as per taste

·      ½   tsp. Kashmiri Red Chili Powder

·      ¼ tsp. Baking Powder

·      Water as needed to make thin batter

·      Oil for deep frying onion rings

LET’S MAKE BATTER:

In a bowl combine Maida flour, cornstarch, salt and Kashmiri red chili, baking powder and prepare lump free batter adding water as needed to make very thin batter. It should not be too thin that breadcrumbs won't stick,at the same time it should not be too thick to add extra layer on onion rings.(There will be some extra leftover batter at the end.)

Heat enough oil in a pan on medium heat.

Toss all onion rings in Maida/All purpose flour and shake off extra flour and keep it ready.

Now with your right hand fingers roll one onion ring at a time in Maida batter and then with left hand roll that onion ring into breadcrumbs. Make sure onion ring is coated completely with breadcrumbs. (Using two hands to do two separate works helps to keep breadcrumbs dry and lump free)

Make one batch ready for deep-frying. While first batch is frying make second batch of onion rings ready by deeping in batter then in breadcrumbs.

Deep fry 5-6 onion rings at a time in hot oil until light golden brown in color.

Allow cooling for few minutes and refry it in hot oil at slightly higher temperature until golden brown in color. (Frying onion rings twice at two different oil temperature onion rings turns very crispy)

Repeat with the remaining onion rings.

Serve hot with Tomato Ketchup and grilled cheese sandwich on side.

Enjoy...Click on the link below to like my "RASOI" Page. 

https://www.facebook.com/pages/RASOI/294579340553283 

RED PEARL ONION PICKLE

          RED PEARL ONION PICKLE

                                                        (Yield: 1 cup)

INGREDIENTS:

·      200 gm. OR 17 Red Pearl Onions/Shallots, peel, wash, pat dry and cut them in half

·      4 T Oil (4 T if you like oil oozing out at the end otherwise 3 T is enough too, I used 4 T)

·      2 Dry Kashmiri Red Chilies, cut them in 1 cm. size pieces

·      ½ tsp. Mustard Seeds

·      ¼ tsp. Fenugreek/Methi Seeds

·      2 T OR 30 pieces of Raw Peanuts

·      1 T Chana Dal

·      1 Sprig Of Curry Leaves

·      2 Pinch Asafoetida

·      ½ tsp. Turmeric Powder

·      1 ½ tsp. Kashmiri Red Chili Powder or as per taste

·      1 T Tamarind Juice, soak marble size tamarind in 2 T water

·      1 T Jaggery or as per taste

·      1/3 tsp. Salt or as per taste

·      5 T Water or as needed for desire pickle thickness

·      ½ tsp. Paprika

·      1 tsp. Achar/Pickle Masala (I use Ramdev Brand Achar/Pickle Masala, Hot)

                                                             

LET’S MAKE ONION PICKLE:

Peel onions, wash, and pat dry with paper napkin and cut them in half, keep aside.

Soak tamarind in 2 -Tablespoon hot water for 10 minutes. Extract juice and Keep aside

Heat oil in a non-stick pan on medium heat.

Once oil is hot add dry red chili pieces and fry for few seconds.

Add mustard seeds. Let them pop.

Add fenugreek seeds and lower the heat to medium low.

Add peanuts, stir-fry until peanuts turn light golden brown in color.

Add chana dal and stir-fry until chana dal and peanuts both turns golden brown in color.

Add curry leaves and allow them to sizzle.

Add asafoetida, turmeric powder, and Kashmiri red chili powder and mix well.

Add onions and bring heat back to medium and cook for 5-6 minutes with pan uncovered, shaking pan and tossing onions once in a while or mix gently with silicone spatula once in a while, so onion layers won’t get separated.

Add tamarind juice, jaggery, salt and 5 T water and cover the lid and cook for 6-7 minutes or until onions are tender and water starts to get absorbed.

Continue cooking until tamarind juice thickens and oil starts to ooze out.

Open the lid and cook onions for extra 1 or 2 minutes or until completely tender. It will take about 14 -15 minutes after adding onions.     (Time may vary with size of onion)

Switch off the heat.

Remove pan from stove.

After 1-2 minutes add paprika and achar masala and mix well.

Allow onion pickle to cool completely.

Fill in an airtight glass jar and store in refrigerator.

It should stay good for 1 week.

Serve with Plain Rice, Idli, Serve with Dosa without sambhar and coconut chutney, Rava Idli, Rava Dhokla, all kind of stuffed paratha; it even tastes great with plain paratha and roti.

Enjoy...

CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGEhttps://www.facebook.com/pages/RASOI/294579340553283

DOODHI (BOTTLE GOURD) AND CHANA DAL SUBZI

DOODHI (BOTTLE GOURD) AND

           CHANA DAL SUBZI

                                                  (Serves 3-4)

Personally I am not a big fan of doodhi subzi or doodhi and chana dal subzi. I use to hate this subzi so much that I never feel like to cook it, but since I started cooking doodhi with onion and tomato and making it sweet and sour, suddenly I started liking this subzi. So I am sharing this recipe for those who don’t like this subzi. So try with this method I am sure you will like it too.

INGREDIENTS:

·      2-3 cups Doothi or 6-7 “size Doodhi, peel, wash and cut into big chunks

·      ½ cup Onion, finely chopped

·      ¾ cup OR 1 Big tomato, chopped

·      2 T Oil

·      1 Dry Kashmiri Red Chili, cut it in half

·      ½ tsp. Cumin Seeds

·      Pinch Asafoetida

·      5-6 Curry Leaves

·      1 T Garlic Cloves, chopped

·      1-2 Green Chilies or as per taste, chopped

·      1 tsp. Ginger, grated

·      ¾ tsp. Turmeric Powder

·      ¾ tsp. Kashmiri red chili powder

·      2 T Chana Dal, soaked (Note: Add more if you prefer)

·      1 T Jaggery or as per taste

·      Salt as per taste

·      Water as needed, you will need little amount of water because doodhi releases lots of water

·      ¼ tsp. garam masala

·      ½ tsp. Aamchur powder

·      ½ tsp. Lemon juice

·      1 T Coriander leaves, chopped

LET’S COOK:

Heat oil in a pan.

Once oil is hot add dry red chili and cumin seeds and allow cumin seeds to sizzle for few seconds.

Add asafoetida and curry leaves and allow curry leaves to sizzle little bit.

Add chopped onion and stir-fry for 3-4 minutes or until translucent.

Add chopped tomato and stir-fry until soft.

Add chopped garlic, chopped green chilies, grated ginger, turmeric powder and Kashmiri red chili powder and mix well.

Add soaked, drained chana dal, doodhi, jaggery, salt and little water and cover lid and cook until doothi turns tender.

Add garam masala, aamchur powder and lemon juice and chopped coriander and cook for 1 minute and switch off the heat.

OR

After adding dal and doodhi, jaggery, salt and little water cover cooker and pressure cook for half whistle only. Half whistle meaning once whistle starts making hissing noise tap lid with ladle and make whistle to go off prematurely. If you wait for cooker to whistle by itself then doothi will get overcooked.

Open cooker and add garam masala, aamchur powder and lemon juice and chopped coriander and cook for 1 minute and switch off the heat.

Serve hot with Roti, Gujarati Dal and Basmati Rice to complete whole meal.

Enjoy...

CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGEhttps://www.facebook.com/pages/RASOI/294579340553283