rediff.com

NewsApp (Free)

Read news as it happens
Download NewsApp

Available on  

Rediff News  All News 
Rediff.com  » Getahead » No more tears! Onion-free recipes to your rescue

No more tears! Onion-free recipes to your rescue

Last updated on: July 01, 2014 16:17 IST

No more tears! Onion-free recipes to your rescue

     Next

Next
Mabel Thomas

Prices of onions are soaring again.

So it seems like a good time to dig out from our archives, these lip-smacking recipes of dishes that DON'T need onions.

If you'd rather do without the pricy onion in your food, take a look at these recipes that we've handpicked specially for you.

Quick Mutton Fry

Ingredients:

  • 1 kg mutton, chopped to small curry pieces
  • 4 tsp coriander or dhaniya powder
  • 4 tbsp Everest meat masala powder
  • 3 tsp chilly powder or red chillies
  • 2 tsp turmeric or haldi powder
  • 5 tbsp garlic paste
  • 2 tsp ginger paste
  • 1 tsp freshly ground black pepper

Method:

  • Wash the mutton well. Marinate mutton with the dhaniya powder, Everest meat masala powder, lal mirchi, haldi, salt, garlic paste, ginger paste and black pepper.
  • Set aside for a few hours.
  • Put the marinated mutton in a pressure cooker with 4 to 5 tbsp oil.
  • Pressure cook on low fire for 10 whistles. Turn off heat.
  • Allow it to sit for 20 minutes closed. Open and heat so the excess water dries up.
  • Serve hot with rice or roti.

Like this recipe? Click here for more and additional food features!

Reader Invite: Do you also have onion-free recipes?

Share them with us! We would love to try them out

E-mail the recipes with pictures to getahead@rediff.co.in (Subject line: Onion-free Recipes) and we'll publish the best ones right here!

Please click NEXT to continue reading...


Image: Mutton Fry
Photographs: Renee S Suen/Creative Commons

     Next

Tandoori Chicken

Prev     Next
Prev

Next
Coomi Selod

Ingredients:

  • 1 kg whole chicken, skinned, cleaned and washed out thoroughly
  • 1 cup curd
  • 1/2 tsp jalebi food colour or beetroot juice

To be ground together for masala:

  • 3 green chillies
  • 1" piece ginger
  • 1/2 pod of garlic
  • 25 gm raw papaya
  • 1 clove (laung)
  • 1/4" stick cinnamon (dalchini)
  • 2 cardamom pods (elaichi)
  • 1 tsp dhaniya seeds
  • Salt to taste
  • 2 lemons
  • Butter or ghee

Method:

  • Beat curd and mix in the ground masala, food color, salt, raw papaya and spices.
  • Remove the skin, gizzard etc from the chicken.
  • With a 2" fork prick well into the flesh, all over.
  • Marinate the chicken in th curd masala for at least 3-4 hours.
  • Pre-heat oven at 450 degrees F.
  • Place chicken in the oven and bake for 15 minutes. It should be almost dry and almost cooked.
  • Brush with ghee or butter.
  • Replace in oven and heat slowly till just before serving hot.
  • Remove papaya strips.
  • Serve hot with lemon wedges and mint leaves.

Please click NEXT to continue reading...


Image: Tandoori Chicken
Photographs: Alpha/Creative Commons

Prev     Next

Banana Kofta Fry

Prev     Next
Prev

Next
Coomi Selod

Ingredients

  • 6 raw bananas
  • 1-2-tbsp haldi powder
  • 1/2-tbsp garam masala powder
  • 3 tbsp green chilli paste
  • 3 tbsp cornflour
  • 2 cups fresh coriander leaves, washed
  • Salt to taste

For the filling

  • 100 gm cheese, grated
  • 7-8 almonds, powdered
  • 3-4 cardamom pods, powdered
  • 1/4 tsp nutmeg, powdered

For the chutney, to be ground together

  • 1 cup grated coconut
  • 50 gm peanuts
  • 4-5 green chillies
  • 1 cup coriander leaves
  • 2 tbsp sugar
  • 2 tsp cumin seeds, roasted
  • 2 tsp roasted peanuts
  • Lemon juice
  • Salt to taste

For the gravy

  • 500 gm dry peas
  • 1-tsp cumin seeds
  • 1 tbsp butter
  • 1 pinch soda
  • 1/2 cup tomato pulp
  • Salt to taste

Method:

For kofta

  • Wash, clean the bananas and boil them in a pressure cooker.
  • Peel the skin and mash them.
  • Add haldi powder, garam masala, green chilli paste, salt and corn flour. Make 20-22 equal sized balls. Set aside.
  • Mix the cheese, nutmeg powder, almond powder and cardamom powder. Make smaller balls of this filling.
  • Wet your palms. Press a banana ball in your palm and place a filling ball into the flattened banana ball and round it up.
  • Deep-fry the round balls in oil.

For curry

  • Cook the peas by adding a pinch of soda in the water. Cook till very soft.
  • Grind in the mixer.
  • Melt butter in a pot. Add cumin seeds.
  • Pour in tomato pulp.
  • Mix crushed peas, salt and boil. Add ground paste.
  • Cook for five more minutes and add more water if needed.
  • Just a few minutes before serving, add the koftas.
  • Sprinkle the remaining coriander on top.
  • Serve warm.

Please click NEXT to continue reading...


Image: Banana Kofta Fry
Photographs: Rads Lancer/Creative Commons

Prev     Next

Corn Poha

Prev     Next
Prev

Next
Coomi Selod

Ingredients

  • 1 kg cobs of corn
  • 100 gm poha
  • 50 gm peas
  • 3-4 green chilies
  • 3 tsp oil
  • 1 tsp lemon juice
  • 1 pinch asafoetida
  • 1 1/2 tsp cumin seeds
  • 2 tbsp grated coconut
  • 1 1/2 cup coriander leaves
  • Sugar
  • Salt to taste

Method

  • Boil the corn cobs in a pressure cooker. Remove the corn seeds.
  • Soak poha in water. Boil the peas.
  • Drain and squeeze out water from poha.
  • Warm the oil in a frying pan make baghar with cumin seeds, add a pinch of asafetida.
  • Add boiled corn, poha, salt, sugar, lemon juice and coriander leaves.
  • Mix well for 10 minutes.
  • Garnish with boiled peas and grated coconut.

Please click NEXT to continue reading...


Image: Corn Poha
Photographs: ampersandyslexia/Wikimedia Commons
Tags: Corn Poha

Prev     Next

Grilled Meatballs

Prev     Next
Prev

Next
Coomi Selod

Ingredients

  • 1/2 kg minced meat
  • 2 small boiled potatoes
  • 1 egg
  • 1/2 tsp haldi
  • 1/2 tsp dhana jeera powder
  • 1/4 tsp red chilly powder
  • 1/2 tsp salt (or to taste)

Grind together

  • 1/2 bunch coriander leaves
  • 5 green chillies
  • 5-6 mint leaves
  • 6 pods garlic
  • 2" piece of ginger

Method

  • Mince together meat and potatoes.
  • Add all the ground masala and spices and mix well. Marinate for at least four hours.
  • Mix in the egg and form the mixture into balls.
  • Brush over with ghee.
  • Either grill or skewer and broil over charcoal fire.
  • Serve very hot with mint leaves or tomato ketchup.

Please click NEXT to continue reading...


Image: Grilled Meatballs
Photographs: Joshua Bousel/Creative Commons
Tags: Marinate

Prev     Next

Matar Paneer

Prev     Next
Prev

Next

Ingredients

  • 4 potatoes
  • 200 gm paneer and peas
  • 2-3 tbsp refined oil
  • 1 pinch asafoetida
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 litre water
  • 4 tomatoes
  • 1 tsp coriander powder

Method

  • Wash the potatoes, peas and tomatoes with water.
  • Prepare tomato puree from four tomatoes.
  • Put 2-3 tablespoons of oil in the pan.
  • After about 5 minutes, when the oil is heated add a pinch of asafoetida and 1 teaspoon of jeera.
  • Add diced potatoes in the pan.
  • After the potatoes have been fried, add tomato puree to the pan.
  • Add 1/2 teaspoon of turmeric and 1 teaspoon of coriander powder. Add salt and chopped chillies according to taste.
  • Add about 200 grams of matar (peas) and paneer. Mix the ingredients properly.
  • Add about 1/2 litre of water in the pan.
  • Cover the pan and cook till potatoes become tender.
  • Garnish with fresh coriander leaves and serve hot.

Image: Matar Paneer
Photographs: Ken Ta/Creative Commons
Tags: 1

Prev     Next

Aloo Gobi

Prev     Next
Prev

Next

Ingredients

  • 500 gm cauliflower
  • 4 potatoes
  • 2-3 tbsp refined oil
  • 1 pinch asafoetida
  • 1 tsp jeera
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 500 ml water

Method

  • Wash the cauliflower and potatoes carefully.
  • Pour at least 2-3 tablespoons of refined oil to the pan.
  • Wait for about 5 minutes for the oil to heat.
  • Add a pinch of asafoetida and jeera.
  • Wait for the jeera to turn brown.
  • Add diced potatoes to the pan.
  • After about five minutes, add neatly sliced cauliflower.
  • Add salt and sliced chillies, according to taste.
  • Add turmeric and coriander powder.
  • Mix the ingredients properly and place a cover on top of the pan.
  • Garnish with fresh coriander leaves and serve hot.

Please click NEXT to continue reading...


Image: Aloo Gobi
Photographs: Rediff Archives
Tags: Aloo Gobi

Prev     Next

Aloo Tikki

Prev     Next
Prev

Next
Ramanunni Nair

Ingredients

For the tikki

  • 1/2 kg potato boiled and grated
  • 250 gm green peas, crushed
  • 4-5 green chillies, finely chopped
  • 25 gm ginger, finely chopped
  • 150 gm roasted channa powder
  • 2 nutmeg grated
  • 5 gm cumin seeds
  • 100 ml ghee
  • 2 tsp turmeric powder
  • 2 tsp chilli powder
  • A pinch of asafoetida

For tamarind chutney:

  • 100 gm tamarind
  • 4-5 red chillies
  • 50 gm coriander seeds
  • A pinch of black salt
  • Ginger
  • 50 gm dates
  • Salt to taste

For the green chutney

  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 2 tablespoon pomegranate seeds
  • 3-4 green chillies
  • 1 tsp ginger
  • 1/2 cup plain yoghurt
  • 1 tsp roasted cumin powder
  • 1 tbsp lemon juice
  • Salt to taste

Method

For the tikki

  • Take 100 gm ghee in a frying pan.
  • Add cumin seeds and roast them. Add finely chopped green chillies and ginger.
  • Add crushed green peas and saute.
  • Add turmeric powder, asafoetida and salt to taste. Fry for 10 minutes on slow fire and allow it to cool.
  • Take grated potato in a separate bowl.
  • Strain the roasted channa powder and sprinkle it over the potato.
  • Add nutmeg and salt to taste.
  • Mix them well. Make small balls and stuff the green peas (prepared earlier) into them.
  • Take 2 tbsp ghee in a frying pan and fry the tikki, flipping both slides until they turn golden brown.

For tamarind chutney

  • In a vessel, take 150 ml water.
  • Add tamarind, red chillies, coriander seeds, black salt, ginger and dates.
  • Boil for 10 minutes.
  • Strain the mixture to drain off extra water.
  • Heat it again and keep stirring till it reaches the right consistency.
  • Cool before you serve.

For green chutney

  • In a grinding jar, add coriander leaves, mint leaves, pomegranate seeds, green chillies, ginger, yoghurt.
  • Grind it well, adding 1-2 ice cubes.
  • Add roasted cumin powder, lemon juice and salt to taste.

Please click NEXT to continue reading...


Image: Aloo Tikki
Photographs: Raveesh Vyas/Creative Commons
Tags: 1

Prev     Next

Hara Bhara Kabab

Prev     Next
Prev

Next
Ramanunni Nair

Ingredients

  • 1 carrot
  • 50 gm beans
  • 50 gm cauliflower
  • 250 gm potatoes, boiled and grated
  • 50 gm coriander leaves, finely chopped
  • 4 green chillies, finely chopped
  • 50 gm mint leaves, finely chopped
  • 2 tsp chaat masala
  • 2 tsp garam masala
  • 1/2 cup thick spinach puree
  • 250 gm bread crumbs
  • 100 gm corn flour
  • Salt to taste

Method

  • Pour a glass of water in a vessel and add all vegetables except potatoes in it.
  • Boil for 5-10 minutes and drain the water.
  • Finely chop the vegetables and keep them aside.
  • In a separate bowl, take the grated potato and add finely chopped coriander, mint leaves, chaat masala, garam masala and salt to taste. Mix it well.
  • Add spinach puree and mix it well.
  • Add bread crumbs and corn flour.
  • Make small balls and stuff them with the vegetable mixture prepared earlier.
  • Flatten them.
  • Heat 100 gm ghee in a frying pan.
  • Fry the tikkis by flipping both sides until golden brown.
  • Garnish with coriander leaves and serve hot with tamarind or green chutney.

Please click NEXT to continue reading...


Image: Hara Bhara Kabab
Photographs: Courtesy Spicy Affair Indian Cuisine

Prev     Next

Jain Chivda

Prev     Next
Prev

Next
Parool Dedhia

Ingredients

  • 2 cups pressed rice
  • 1 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • Pinch of asafoetida
  • Pinch of dry mango powder
  • 3 green chillies, finely chopped
  • A few curry leaves
  • 1 tbsp sugar (optional)
  • Salt to taste
  • 1/2 cup roasted peanuts
  • 1/4 cup roasted puffed split gram (dalia)
  • 1/4 cup roasted cashews
  • 1/4 cup soaked, drained and fried channa dal
  • 1 tbsp dry coconut slices, roasted
  • 1 tbsp raisins
  • Oil for deep-frying (optional)
  • 2 tsp oil to saute

Method

  • Roast the poha on a low flame until crunchy in texture. Keep aside after adding chilly powder, turmeric powder and dry mango powder. Mix well.
  • Take a broad pan and heat two tablespoons of oil.
  • Add asafoetida, green chillies and curry leaves and saute for a minute.
  • Minimise the flame and add peanuts, split gram, cashews, channa dal, coconut slices, raisins and mix well.
  • Add this mixture to poha and mix well.
  • Add salt and sugar to taste, mix well and when cool fill it in an airtight container.

Please click NEXT to continue reading...


Image: Jain Chivda
Photographs: Courtesy Jain Rasoi

Prev     Next

Jain Malai Kofta

Prev     Next
Prev

Next
Parool Dedhia

Ingredients

For the koftas

  • 4 raw bananas, boiled and mashed
  • 1 tsp green chilli paste
  • 1 tsp garam masala powder
  • 1 tsp sugar
  • Juice of 1/4 lemon
  • 1 tbsp corn flour
  • 1 tsp dry ginger powder
  • Salt to taste

For the filling:

  • 1 cup grated paneer
  • 1/4 cup boiled American corn
  • 1/2 capsicum
  • 1/4 cup coriander leaves
  • 2 tbsp cashew nuts and raisins (optional)
  • 1 tsp green chilly paste
  • 1tsp garam masala powder
  • 1 tsp sugar
  • Juice of 1/2 lemon
  • Salt to taste

For the gravy

  • 500 gms tomatoes, boiled
  • 1/2 cup boiled bottlegourd
  • 1/2 cup boiled cabbage
  • 1 tsp dry ginger powder
  • 1 tsp chilly and mint paste
  • 1 cup water
  • 1/2 cup malai
  • Salt to taste
  • 2 tbsp oil

To be ground together for the masala paste:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 3 tbsp cashew nuts
  • 2 pieces cinnamon, cloves and cardamom
  • 1/4 cup grated fresh coconut
  • 2 tbsp red chilly powder
  • 1 tsp garam masala powder
  • 2 tbsp sugar

Method

  • For koftas, add all the listed ingredients and mix well.
  • For the filling, add all the ingredients and mix well.
  • Take small portions of the kofta mixture and stuff the filling inside.
  • Make small oval shaped koftas and keep aside.
  • For the gravy, mix tomatoes, bottle gourd and cabbage and blend well with one cup water.
  • Pass it through a sieve and then add all the other ingredients and keep aside.
  • Heat oil in a pan and add the masala paste and saute it.
  • Add the gravy and allow it to cook for five to seven minutes.
  • Arrange the koftas in a serving dish and pour the hot gravy on just before you serve.

Please click NEXT to continue reading...


Image: Jain Malai Kofta
Photographs: Howard Walfish/Creative Commons

Prev     Next

Pineapple and Prawn Fried Rice

Prev     More
Prev

More
Elson Sequeira

Ingredients

  • 1 cup pre-cooked rice
  • 100 gm fresh pineapple, cut into 1" cubes
  • 50 gm fresh prawns
  • 2-3 Thai red chillies
  • 4-5 French beans, cut into bite-size bits
  • 5-6 cloves of garlic
  • 5-6 fresh basil leaves
  • 50 ml fresh pineapple juice
  • 2 tbsp soya sauce
  • 2 tbsp fish sauce
  • 4 tbsp oil
  • Salt to taste

Method

  • Using a mortar and pestle, roughly pound the chillies and garlic to a rough paste.
  • In a large pan or wok, heat oil and fry the basil leaves till they are crisp. Remove and keep aside.
  • To the same oil, add the chilly-garlic paste and fry till the garlic is brown (but not burnt).
  • Add the pineapple and stir-fry till the pineapple have a slight brown coating.
  • Add the prawns and cook for about minute. Add the french beans and cook.
  • Combine the pineapple juice, fish sauce and soya sauce in a bowl and stir well to combine.
  • Add rice to the wok and and some of the mixture of the sauces and pineapple juice. Mix well to combine.
  • Repeat this process for the remainder of the rice and the juice mixture.
  • Now add the fried basil leaves and give it a final mix.
  • Serve hot.

Elson Sequeira runs the food blog http://thetummytale.blogspot.in

Reader Invite: Do you also have onion-free recipes?

Share them with us! We would love to try them out

E-mail the recipes with pictures to getahead@rediff.co.in (Subject line: Onion-free Recipes) and we'll publish the best ones right here!


Image: Pineapple and Prawn Fried Rice
Photographs: Courtesy http://thetummytale.blogspot.in/

Prev     More