Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE: – Peel the onion and cut it into small pieces. Now take a frying pan and add ½ tablespoon oil. When the oil is hot add the onions, red chilly powder and turmeric. Sauté well till the raw smell of the masala leaves. The onions will be a light brown by that time. Remove from flame and let it cool. Then put it in a blender, add the salt and blend to make a fine paste. Don’t add any water. If the onions are too strong, add a little tomato and blend it together. Then put it in a bowl and set it aside. Now take a small frying pan and pour the remaining oil. When the oil is well heated up add the mustard seeds and let them crackle. Add the urad dal and sauté till it become golden brown. Add the curry leaves and turn of the flame. The leaves will get cooked in the heat of the oil. Now add this mixture to the onion paste. Garnish with fried cashew nuts or peanuts and serve with idlis and dosas. It tastes good with crackers too

Onion chutney Recipes

Ingredients : 500 GMS medium sized boiled potatoes, 250 GMS boiled peas, 250 GMS onions, 250 GMS grated paneer, 2 tsp. curds, 2 tbsp. cornflour, 250 GMS chopped tomatoes, 4 green chilies, garlic, ginger, cloves, cinnamon, Oil for cooking, 1/2 cup chopped coriander leaves

Preparation : Boil peas and grate the paneer. Mix them well and keep aside, Heat 1 tbsp. oil in a pan and add green chilies, coriander leaves, salt and garam masala, garlic, ginger, cloves and cinnamon. Add onion and cook until it turns pink. Now add curd mixed with chopped tomatoes and cook until it turns into a thick gravy. Cut potatoes in 2 halves. Remove the center, fill it with paneer masala. Deep fry potatoes dipped in corn flour and salt mixture. Add the fried potatoes to the gravy and keep it covered for 10 minutes. Serve hot garnished with coriander leaves.

Stir-Fried French Beans and Carrots

Ingredients: 50g Carrot, 150g French Beans, 1 tsp Minced Garlic, 1 Tbsp Light Soy Sauce, Pinch of Salt, 100ml Chicken Stock or 1/2 Chicken Stock Cube dissolved in 100ml Water, 1 tsp Cornflour mixed with 1 Tbsp Water

Preparation: Cut peeled carrot into think strips and slice the french beans diagonally. Heat a little cooking oil in a wok. Stir-fry garlic until fragrant. Add carrots and stir-fry for a minute before adding the french beans. When the french beans start looking a little translucent, add the remaining ingredients. Simmer for 3 minutes until the vegetables are cooked through but remain crunchy. (You may have to add a little water if the sauce has reduced excessively.). Serve.

Cauliflower Cooked in Yoghurt and Tandoori Masala

Ingredients: 4 cups cauliflower florets Oil, 1 tsp cumin (zeera) seed, 1 inch piece sliced ginger, 2 tbsp coriander leaves, chopped 4 green chillies, sliced MARINADE, 1 cup yoghurt, 1/2 cup tomato past, 2 tsp tandoori masala powder, salt to taste

Preparation: Mix together the ingredients of the marinade. Leave aside for 10 mins. Heat oil, splutter the cumin seed. Add the marinated cauliflower along with the marinade. Cook until the cauliflower is cooked, Dry out the liquid. Serve garnished with ginger, green chillies and chopped coriander. Serve hot with roti OR paratha.