Saturday, 20 April 2013



Friday, 19 April 2013



Thursday, 18 April 2013



Onion is a vegetable that we use in cooking on a daily basis. It is a universal ingredient that is used in salads, soups, gravies, stew etc. but how many of us know the other aspects of onions.


Onion is a fair source of vitamin C, organic sulphides, phendic constitutes, amino acids & essential oils. The juice of an onion is one of pungency which is due to the presence of allyl propyl disulphide, a volatile oil. Onion is grown all over the world, mainly in the temperate zones. The edible parts consists of the thickened leaf bases arising from the stem plate at the base of the bulb, the upper part of the leaf is hollow & cylindrical. A tuft of shallow fibrous, root emerge from the stem plate. Onion powder is a spice which is ground dehydrated trimmed onion bulbs whereas onion salt is onion powder mixed with free salt. These days dehydrated instant minced onion is also available in the market.


Onions are one of the finest tonics we have
·         If eaten raw at supper time, onion ensures a good night sleep.
·         A well boiled or fried onion helps in controlling bad cough & cold.
·         Mixed with common salt, onion is a common remedy in colic & scurvy.
·         In malaria fever onion if eaten twice a day with 2-3 black pepper provides great relief.
·         In case of bleeding from nose an onion is cut in halves & placed on the neck.
·         Toothache is allayed by placing a small piece of onion of onion on bad tooth or gum.
·         Warts also sometimes disappear if rubbed with onion piece.
·         Roasted onions are applied to boils, bruises, wounds etc to relieve burning sensation & to bring boil to maturity.
·         In dysentery & high temperatures they are applied to the navel.
·         The juice of roasted onion is placed in the ear which is an old remedy for earache.
·         A fresh onion juice promotes perspiration, relieves constipation, bronchitis & induces sleep.
·         Onion juice is an excellent remedy for epilepsy.
·         Onion is applied locally to allay irritation of insect’s bites, scorpion stings & bee stings.
·         Applying its juice on bald patches on head is said to promote hair growth.
·         Cooked with vinegar, it becomes a useful medicine for jaundice.
·         Onion is used like smelling salt in faintness, convulsion, and headaches, epileptic & hysterical fits.
·         Mixed with mustard oil in equal proportions, its application is beneficial in rheumatic pains & inflammatory swellings.

Tuesday, 9 April 2013





Urd dal washed (white) 100gms
Green chillies 10gms
Ginger 5gms
 Raisins 10gms
Salt to taste
Oil to fry
Chilled curd 400gms
Boiled potatoes 200gms
Green chutney 20ml
Tamarind chutney 30ml
Red chilli powder to sprinkle
Chat masala a pinch
Broiled cumin a pinch


Soak the gram overnight. Grind it coarsely; add in chopped green chillies, ginger, raisins & salt. Mix well. Add spoonful in oil & fry till golden brown. Remove. Drain. Soak in hot water for about 30 minutes.
Meanwhile, beat the curd. Add salt. Dice potatoes. Squeeze out water from fried, soaked bhalle. Dip in curd. Slightly press, put on a platter. Add potatoes. Top with more curd, chutney. Sprinkle red chilli powder, chaat masala & broiled coarsely powdered cumin. Serve immediately.
A lip smacking delicious snacks item. Popular throughout India.

Monday, 8 April 2013



Split Bengal gram 450gms
Sugar 450gms
Whole wheat flour 100gms
Refined flour 100gms
Rice flour 100gms
Oil 25ml
Nutmeg ½


Pick & wash gram. Add just enough water to cook. Cook till water has evaporated & gram is tender. Add sugar & cook until mixture becomes thick. Pass it through a sieve when mixture is hot. Add grated nutmeg.  Make very soft dough with rice flour, wheat flour, refined flour, water & oil. Keep for one to two hours. Make balls of the gram dal mixture (about the size of a small apple). Take a small amount of dough (the size of walnut) & spread over the gram dal ball. Roll out & bake on a dosa stone or thick griddle till done. Turn over & bake the other side.

Sunday, 7 April 2013



Moong dal (without skin) 100gms
Finely chopped onions 20gms
Finely chopped ginger 15gms
Finely chopped green chillies 20gms
Salt to taste
Broiled cumin ½ tspn
Oil to fry


Soak the pulses for about 4hours in water. Drain & make a thick paste in a blender or on a grinding stone. Add in all the ingredients & mix properly. Heat oil in a fryer. Spoon out the prepared mixture in the oil & deep fry until golden & crisp. Remove from oil, drain. Arrange on a plate & serve with green chutney & grated radish. 

Friday, 5 April 2013

healthy breakfast & all day snack!!


Pressed rice 100gms
Peanut oil 25ml
Peanut (shelled) 15gms
Onions (chopped) 50gms
Mustard seeds 1tspn
Curry leaves 20nos
French beans 50gms
Carrots 100gms
Cauliflower flowerettes 100gms
Shelled peas 50gms
Chopped green chillies 2nos
Cabbage chopped 75gms
Salt to taste
 Boiled potatoes 125gms
Fresh coconut slivers 20gms
Lime juice 25ml
Turmeric powder ½ tspn
Chopped coriander leaves 20gms
Raisins 25gms


Semiyan namkeen


Soak pressed rice in water for about 2minutes. Drain & keep aside. Finely dice beans & carrots. Cut cauliflower into small flowerettes. Finely dice potatoes. Heat oil. Shallow fry the peanuts till lightly browned. Remove, drain & keep aside. In the same oil, splutter mustard seeds & curry leaves. Add in onions, stir for 10 seconds. Stir in beans, coconut, potatoes, peas & cauliflower & cabbage. Add in salt & turmeric, stir, cover, lower heat & cook for about 5 minutes. Remove the lid, add in the poha, raisins, green chillies & salt. Stir for about 90seconds. Pour lime juice & coriander leaves. Mix. Dish out, garnish with namkeen & serve hot, warm or at room temperature.
An excellent & very popular dish consumed throughout the day during breakfast & evening snacks as well. I have seen people eating along with hot jalebis as well.

Monday, 1 April 2013



Mutton leg ½ kg
Onion chopped 150gms
Chopped ginger 15gms
Chopped garlic 20gms
Chopped chillies (green) 4nos
Red chillies (whole) dry 4nos
Clarified fat 100gms
Coriander seeds 2 tbspn
Fennel ½ tspn
Peppercorns 10nos
Cumin ¼ tspn
Kalonji 1/8 tspn
Bay leaf 2nos
Cardamom powder ½ tspn
Mace powder ¼ tspn
Tomatoes puree 50ml
Yogurt 400ml
Tomato puree 50ml
Salt to taste
Lime juice 15ml
Dry fenugreek leaves ¼ tspn
Raw papaya paste 1tbspn
Mustard oil 15ml

Ginger julienne, coriander leaves


Wash, clean & cut mutton into 1” pieces. For marination whisk curd, mix in salt, papaya paste, mustard oil, a pinch of cardamom & mace powder. Add in mutton & keep for 2hours minimum.
Slightly broil, the whole spices & coarsely crush. For cooking, heat ghee, stir in onions, when lightly browned, add ginger, garlic & crushed spices. Stir in mutton, deghi mirch powder and keep stirring till mutton changes colour & masala leaves the fat. Add in stock, cover & simmer for 30 minutes. Remove lid; keep stirring for about 30minutes more. When mutton is almost cooked, add in cooked tomato pureee, cardamom powder, mace powder & green chillies. Keep stirring for another 10minutes. Add in lime juice & dry fenugreek leaves. Stir. Dish out, garnish & serve hot with parantha, rumali roti.