onion

All posts tagged onion

Easy Broccoli-Mushroom Soup

Posted by veeenajan on June 10, 2013
Posted in: Bachelors Recipes, Kids Special, Mother`s Special, Soup, starter. Tagged: , , , , , , , , . 2 Comments

Broccoli-Mushroom Soup

Broccoli-Mushroom Soup

Ingredients

Broccoli-1/2 of small head

Button mushroom-15 (medium)

Potato-1 small

Garlic-3

Big onion-1/4 of one

Vegetable cube-1/2 of 1 cube (here i used magi veg cube)

Water-3cup

Salt &pepper -to taste

Olive oil – 2 tsp

Butter-1tsp

Broccoli-Mushroom Soup

Broccoli-Mushroom Soup

Method 

In a cooker add potato slices and mushroom slices  along with 2 cup of water and vegetable cube.

After 1 whistle remove from the flame and keep aside ..

Heat olive oil and butter  in large pan, sauté onions, once translucent add garlic, stir for a minute, add broccoli till tender

Now add this mix to a blender along with cooked mushroom-potato mix and make a fine paste..

Then pour this paste to the pan again and add  boiled water if needed..

Boil for 2 minutes .Season with salt and pepper …  U can adjust the consistency of  soup .. (Some like thick soup and others like thin .

If u want u can add 1 tbsp of fresh cream (for kids only 😉

So hope u will like this easy and delicious healthy broccoli-mushrrom soup ..

Broccoli-Mushroom Soup

Broccoli-Mushroom Soup

Love

🙂

Veena

Chakka(Jackfruit)Upperi/Poriyal

Posted by veeenajan on March 19, 2013
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , , . 1 Comment

Ingredients 

Chakka Upperi

Chakka Upperi

Unripe Jack fruit/Chakka pieces  -2cup (cut into small pieces )

Pleeled and cleaned Jackfruit seed/Chakka kuru-handful of (cut into small pieces) opt

Crushed Chilli Flakes-2tsp

Curry leaves-2 strings

Salt-

Turmeric powder-1/4tsp

Small onion-10

Coconut Oil-2tbsp

Grated coconut-handful

Chakka Upperi

Chakka Upperi

Method 

Wash and cook the jackfruit by adding salt  and turmeric powder ..keep aside

If u r using jackfruit seed then cook it separately by adding salt ..

Then crush small onion and chilli together ..

Heat oil and add this onion chilli mix ..

Saute this till the raw smell goes ,then add curry leaves and saute ..

Now add cooked jackfruit ,seeds along with coconut ..

Mix well and cook until everything are well mixed ..Check the salt ..

Simple but yummy chakka upperi is ready

In our area we used to say this type of preparation as upperi .. Don’t misunderstand this with chips 😉

And some areas instead of red chilli flakes ,they use green chilli and they call it as chakka poriyal ..

note: Try to use the raw jackfruit which is about to ripe ..(it will add the taste with a slight sweet taste)

Chakka Upperi

Chakka Upperi

U may also like chakka erissery..plz check it out

chakka-erisserry-4

Love

🙂

Veena

Murigakka(Drumstick) Upperi/

Posted by veeenajan on May 8, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , . 2 Comments

Ingredients

Drumsticks-6

Thick coconut milk-1cup

Small onion-10

Crushed red chilly-1/2tsp

Curry leaves-few

Salt-to taste

Coconut Oil-1tbsp

Water-/2cup

Method

 

Choose fresh tender Drumsticks.

Peel them and cut into small pieces.

In a cooker add these pieces along with water and salt .Cook till the first whistle comes.

Soon open the cooker and add thick coconut milk and stir well and cook in low flame.

Cook till the drumstick pieces are dry.Check the salt

Take out from the stove and keep aside.

In a kadai heat oil,then add onion slices ,curry leaves and saute till light golden brown.

Then add crushed red chilly flakes and saute till the raw smell goes (in medium flame )

To this onion chilly mix add cooked drumstick and mix well..

Try to mix carefully .Cook for 2 minutes more

So the yummy murigakka upperi is ready to serve

Love

🙂

Veena

 

When one

 

Easy Chicken Roast/Malabar-Thirur Style

Posted by veeenajan on May 7, 2012
Posted in: chicken, kerala ruchi, Kids Special, Mother`s Special, Non Vegetarian Dishes, Taste of Kerala. Tagged: , , , , , , , , , , . 2 Comments

Ingredients

Chicken-3/4kg

Tomato-2

Small Onion-1/2kg

Ginger-garlic Paste-2tbsp

Roasted Chilly Powder-2tbsp

Turmeric powder-1tsp

Green chilly-3

Coconut Oil-34tbsp

Salt-to taste

Curry leaves-plenty of

Method

Cut the chicken into small pieces.

Wash well and keep aside.

Cut each small onion into 4-5 pieces

In a vessel mix all the ingredients except tomato ,that is sliced small onions,green chilly slits,ginger-garlic paste,salt,coconut oil,curry leaves,chilly powder and turmeric powder.Mix well with hand.

Then to add chicken pieces and mix well .

Keep this aside for minimum half an hour.

Then heat a non stick kadai  and  add this marinated chicken .

Close the kadai and cook in medium flame .

No need to add water .

Stir occasionally.

When its 3/4th done ,add tomato pieces and cook

When the chicken is fully cooked then open the kadai and roast the chicken till the oil comes out .

Finally add some more curry leaves and serve with chapty ,nan etc of ur choice

So the simple but yummy chicken roast is ready

Love

🙂

Veena

Kachil Puzhukku

Posted by veeenajan on March 6, 2012
Posted in: kerala ruchi, Mother`s Special, Taste of Kerala, tea time snacks, vegetable dishes. Tagged: , , , , , , , , , , , , . 3 Comments

Ingredients 

  • Kachil/Greater Yam -1 small
  • Chilly Powder-1/4tsp
  • Turmeric Powder-1/4tsp
  • Curry Leaves-2 strings
  • Water-1 cup
  • Salt
  • Grated coconut -1/2 of 1
  • Cumin Seeds-1/4tsp
  • Shallots/Small Onion-6
  • Mustard seeds-1/4tsp
  • Dry red chilly-2(slits)
  • Coconut Oil-2 tbsp

Method

  • Remove the skin and wash well
  • Cut into large cubes
  • Place in a pressure cooker and add chilly powder,turmeric powder,curry leaves ,water and salt
  • Pressure cook for 1 whistle and open the cooker after the pressure settle down
  • Mash the pieces with back of the ladle.
  • Grind grated coconut,cumin seeds and small onions together to a coarse  mixture (aviyal consistency)
  •  Add this ground paste to the mashed kazhil and mix well
  • Allow it to boil for 5 minutes in medium flame
  • Now do the seasoning .
  • Add seasoning to the puzhukku and close for 5 minutes
  • Mix well
  • In some places ,instead of seasoning they add coconut oil curry leaves to the cooked puzhukku and close for few minutes ..
  • So u can do either this or that
  • So the very easy and tasty kachil puzhukku is ready

Love 

🙂

Veena

Vazhuthinaga(Brinjal) Pollichathu

Posted by veeenajan on February 28, 2012
Posted in: Baking, kerala ruchi, Mother`s Special, starter, Taste of Kerala, vegetable dishes. Tagged: , , , , , , , , , , . 3 Comments

Ingredients

Brinjal fry/vazhuthinanga pollichathu

Brinja(Egg plant)l-1

Small onions-25nos

or

Big onion -3medium

Ginger-1 small piece

Garlic-2 pods

Curry leaves-1 string

Pepper-10

Chilly powder-1/4tsp

Turmeric powder-1/2tsp

Green chilly-1

Tomato-1 big

Salt – to taste

Thick coconut milk-1/4 cup

Coconut Oil-for frying

For Marination

Chilly powder-1/4tsp

Turmeric powder-1/4tsp

Salt-to taste

vazhuthinaga pollichathu

Method

Take one big brinjal and cut lengthwise.(take middle  portion into 2 thick pieces.)

Marinate with chilly powder,turmeric powder and salt for 1 hour.

Make  a fine paste of pepper ,ginger ,garlic ,chilli powder,green chilli,turmeric powder ,curry leaves

Heat a pan.Saute onions ..When it become light golden colour add ground paste and saute for 3-4 minutes in low flame or until the raw smell of the masala goes ..

 

Now add chopped tomato and salt..Saute till the tomatoes are done..

Finally add coconut milk.Mix well and remove from the fire and keep aside

After one hour shallow fry the marinated brinjal pieces.

Take clean banana leaf..Slightly smoke the leaf over the flame.If u don’t have banana leaf u can use aluminium  foil or baking paper.Put  small portion of onion gravy in the leaf and keep the brinjal fry  and top it with another portion of the gravy…Again do the same for the rest of the pieces ..Wrap the brinjal by folding the leaf.

Heat a nonstick pan .Place these banana wraps and cook well both sides in low flame .about 20 minutes.

U can change the spice according to ur convenience

Love

🙂

Veena

Calicut Style Chicken Piralan (Onion Chicken)

Posted by veeenajan on January 25, 2012
Posted in: chicken, kerala ruchi. Tagged: , , , , , , , , , , . 17 Comments

I got this recipe from one of my blogger friend .. Her recipe link is given below

Malabar spices

 

In this recipe I made slight variations..So here comes the recipe ..

onion chicken

Ingredients

 

Chicken-1 kg (cut into medium sized pieces)

Big Onion-3 for frying

Big onion-2 for sauting

Tomato-4 (medium pieces)

Curry leaves -plenty of

Coconut Oil

coconut pieces-10 small pieces for frying

 

onion chicken

For Marination

 

Chilly Powder-1/2 tsp

Turmeric powder -1/2 tsp

Salt-1 tsp

Lemon juice -of 1  medium sized lemon

 

For Grinding

 

Chilly Powder-2 tsp

Turmeric powder-1/4tsp

Cardomom-3 whole

Cinnamon-1 inch piece(cut into small parts )

Pepper-1tbsp

Ginger-1 medium size piece

Garlic-4-5 medium size pods

Method

 

Clean and wash medium size chicken pieces thoroughly and drain for few minutes ..Now take a bowl and mix chilly powder ,turmeric powder ,salt and lime juice ..marinate chicken with this masala mix for minimum 1 hour ..Keep aside..

Grind all these spices and powders together along with some water to a very fine paste ..Keep that also aside ..

Heat coconut oil and fry thinly sliced big onions(3) until they become golden in colour..Drain them and keep it in  kitchen tissue ..(very careful while frying onion,don’t burn ) when they get cool crush 3/4 of the fried onion with our hands..keep 1/4 of the fried onion separately for  garnish in the end..

In  one tsp of coconut oil (the same oil we fried onion) saute  sliced onion (2) until it become transparent. To this add  tomato pieces and cook  for 5 minutes and keep aside..Fry coconut pieces until they become light golden colour ..keep that also aside

In the same pan add very less oil and saute the ground paste for 5 minutes in very low flame or until the raw smell of the masala goes..

Now its time to add all the ingredients together ..To the sauted masala ,add our marinated chicken ,crushed fried onion (3/4 th portion),tomato-onion mix ,fried coconut,10 curry leaves salt and mix well..Add 1/4 cup of water and mix nicely and close the kadai and cook the chicken in low flame..Check the salt and stir occasionally until the chicken get cooked .. When the chicken is ready add hadful of curry leaves  and fried onion (if u want u can add tomato cuts (1/2 of one) and close tightly.The dish is a piralan ..so there should not excess water nor the dish should be too dry ..Semi medium consistency..So the final dish is ready to serve ..U can serve with all kinds of rice ,appam …..

kerala onion chicken

Love

🙂

Veena

 

 

 

 

Onion Tomato Curd Salad

Posted by veeenajan on September 26, 2008
Posted in: salad, vegetable dishes. Tagged: , , , . 1 Comment

Ingredients

 

Big Onion -1

Tomato-1

Green Chilly-2

Curd-250gm

Salt -To taste

Method

Finely chop onion ,tomato and green chilly

Mix everything together with salt and keep it for 5 minutes .

Finally add curd and mix well ..Check the salt .

Serve  salad with biriyani ,frieds rice etc..

 

Love

🙂

Veena

Ulli Theeyal

Posted by veeenajan on September 10, 2008
Posted in: kerala ruchi, Mother`s Special, sadya special, Taste of Kerala, vegetable dishes. Tagged: , , , . 18 Comments

 

Ingredients

 

 

Shallots (Small onion)- 200gms

 

Red chilly – 5-6nos

 

 

Grated coconut – 1\2 of 1

 

Coriander seeds – 11/2tbsp

 

Turmeric powder – 1\4 tsp

 

Tamarind – 1 small lemon size

 

Coconut oil – 2 table spoon

 

Mustard seeds-1/2tsp

 

Curry leaves-1 string

 

Salt -to taste

 

Method

 

Cut onion lengthwise into thin pieces.

 

Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour.

 

Grind it into a fine smooth paste.

 

Heat oil in a pan or kadai

 

Splutter mustard seeds,add curry leaves,onion and saute.

 

Saute the onion till it light brown..

 

Add the tamarind water to it and cook for 5 minutes by stirring occasionally.

 

 

Add the ground paste to it with 3-4 cups water.

 

Now add salt and stir well..

 

Boil till the gravy thickens ..

 

 

Note

We used to grind coconut in ammi kallu wih out adding water ..So that oils comes from it..D it will add taste to the theeyal..If u got ammikallu grind the masala with that …

Onion Baji/Ulli Vada /Onion Pakoda

Posted by veeenajan on June 4, 2008
Posted in: starter, tea time snacks. Tagged: , , , . 4 Comments

pakoda

Ingredients

 

 

Big Onion-4 (sliced)

Gram flour(kadalamavu)-1 1/2 cup

Roasted Rice Flour-2tbsp

Kashmiri Chilly powder- 3/4 tsp

Asafetida powder-1/4 tsp

Salt- to taste

Water- as required

pakoda

Method

 

 

Peel and clean the onion…Cut them into fine slices ..

In a bowl add gram flour,chilly powder, ,salt,asafetida powder,rice flour  and  enough  water to make a fine batter . Heat oil in a kadai.Add the onion slices  and mix well   in the batter.The onion should be coated with the batter ..Now pour the coated  onion in small small part  in to the  hot oil.Deep fry them  .Remove from the oil and drain …Serve the hot pakoda  with chutney or tomato sauce ..

 

pakoda

Click the link below to view the printable version

 

Love

🙂

Veena 

 

Love

🙂

Veena