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Showing posts with label onion. Show all posts

Saturday, April 5, 2014

Onion Bread omlet hot french toast

Ingredients:

Bead slices--------4

Eggs--------------3

Finely chopped peppers/green chili--2ts

Chopped ciliantro------2ts

Finely chopped Onions---1/4cup

Salt and pepper powder--to taste

oil

Method:

Brake open eggs in a large bowl and add salt and pepper powder. whisk the mixture for 1min.
Mix onions+green chilies+ciliantro and keep aside.
Take a pan heat it and add 1/2 ts of oil and grease it.
Now, take bread slice and dip both sides in the egg mixture.
immediately take out the bread slice and put it on pan.
sprinckle onion mixture top of the slice and turn it.
Roast it until turns golden brown.
Now the hot french toast/ bread aumlet is ready.

Sunday, March 9, 2014

Biryani Raita Vengaya Pachadi Onion Raita

Biryani Raita

Ingredients

Minced onion – 2 nos

Tomato chopped ( seed and pulp removed) – 1 no

Thick curd / yoghurt – 1 cup

Salt to taste

Coriander leaves chopped – 1 tbsp

Onion and Tomato Raita

Method

1. In a bowl combine all the ingredients, mix well and serve.

Wednesday, February 19, 2014

Beer Braised Baby Backs and Home Fried Onion Loaf

You may not realize it, but baby back ribs are a perfect meal to prepare for dinner, even when you plan on spending a busy day out and about running errands, chauffeuring the kids or just tearing up the mall. While we all probably agree that ribs of all types are at their best when slowly smoked over a stoked fire for the better part of a day, they are also delicious when cooked low and slow in a crock pot or sealed in a foil packet and braised in some beer right inside your oven.

Beer Braised Baby Backs
1 rack baby back ribs
1/2 warm beer
pork dry rub
favorite BBQ sauce

Preheat the oven to a low 275 - 300 degrees. Cover a heavy duty shallow rimmed baking sheet with foil (for easy clean up) and place the ribs on the sheet. Massage a liberal seasoning of pork rub into the ribs. Pour over about 1/2 beer, massage the ribs again and add more dry rub as necessary. Brush on a layer of your favorite BBQ sauce and tightly cover the entire baking pan with foil. Cook for about 3-4 hours, without opening the oven or sneaking a peek at the ribs. After 3-4 hours remove the baking sheet, turn the broiler to high, take off top piece of aluminum foil and brush ribs with another coating of BBQ sauce. Place the ribs under the broiler for just a few minutes to develop some caramelization and a few crunchy bits. Enjoy with extra sauce on the side.

In my opinion, there is not a more desirable accompaniment to ribs than an onion ring. However, the onion ring is only made more perfect when transformed into a loaf and served with the zesty dipping sauce.

Onion Loaf (mini version, serves 2)
1 onion sliced into rings
2 eggs
3/4 cup milk
1 teaspoon salt
1 cup of Bisquick mix

Preheat fryer oil to 375 degrees. Preheat oven to 400 degree. In a large mix bowl or even a giant zip lock bag, combine eggs, milk and salt and add onions. Stir or shake to cover and let sit for about 15 min to 1/2 hour. Coat onions in Bisquick mix by placing in a large zip lock bag and thoroughly shaking Bisquick and onions together. Deep fry onions until golden brown. Drain well and season with a little salt. Place onion rings in a small (mini) loaf pan and firmly form in the loaf shape, but do not press down. Bake in the oven for 15 minutes and turn out onto a plate to reveal a deliciously, crispy onion loaf.

Onion Loaf Dipping Sauce
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon horseradish
dash hot sauce
sprinkling of seasoning salt

Combine all ingredients together in a mixing bowl. Place in the refrigerator for at least 1 hour before serving to give flavors a change to combine. Serve in individual little dipping bowls and garnish with another sprinkle of seasoning salt. Fabulous with fries too!!!

Saturday, February 1, 2014

Green Bean Salad with Mushrooms Onion Bacon

Hot green vegetables cooked with bacon, mushrooms, and onion are classic and delcious, and there is no reason to give that up just because it is too hot for hot vegetables. The combo makes a great salad too.

Need I say that sour cream is certainly better than yogurt? But you have to do what you have to do. Yogurt isnt half bad either.

2 to 4 servings
40 minutes prep time

Make the Dressing:
1/4 cup mayonnaise (light is fine)
1/4 cup sour cream or yogurt
1/8 teaspoon celery seed
freshly ground black pepper to taste

Whisk the above together, and cover it and put it in the fridge until ready to proceed.

Make the Salad:
1/2 of a medium sweet onion
salt
450 grams (1 pound) green or yellow wax beans
125 grams (1/4 pound) button mushrooms
125 grams (1/4 pound) bacon

Peel the onion, and cut it in half from pole to pole. Reserve half for another use. Cut the half-onion in half again, then cut it into thin slices. Salt them and set them in a dish to drain while you prepare the rest of the ingredients.

Wash and trim the beans, and cut them into bite-sized pieces. Put them in a pot with water to boil, and boil until just tender, 4 or 5 minutes. Rinse in cold water to cool them, and drain them well.

Clean, trim, and slice the mushrooms thinly. Rinse the onions and drain them well. Mix the beans, mushrooms, and onion in a salad bowl and toss in the dressing.

Chop the bacon into half-inch pieces, and fry it slowly until crisp. Drain well and cool, on a piece of paper towel, then mix about 2/3 to 3/4 of it into the salad. Sprinkle the remainder over the top of the salad, and serve.

Last year at this time I made Mexican Pickled Carrots & Jalapeños.

Sunday, January 26, 2014

Egg puffs with Onion Tangy curry

Egg puffs are common in all bakerys in India. The most selling Item in the bakerys is Egg puffs. You can have them with tomato sauce/chili sauce/pudina chutney they taste perfect with any combination. For my self I love to have them with tomato sauce and one sprite on other hand. I made this recipe with chili garlic sauce, this imparts special kind of tangy flavor to the curry. when you bite the puff you will feel divine.

Ingredients: (makes 6 puffs, 2large and 4 medium size)

Puff pastry sheet-1

Eggs boiled and halfed-3

Onions-thinly sliced-1 cup

Chili garlic paste-1table spoon

Salt to taste

Ginger garlic paste-1/2tbsp

Chat masala-1/2tbsp

Amchur powder-1tea spoon

Red chili powder-1/2 tea spoon

Method:

Take the puff pastry sheet out of the freezer and rest it on a plate to come down to certain temperature where you can handle it. Mean while boil eggs and prepare curry. For curry, take a pan and heat 1tbsp of oil in it. Then add onions and stir them continuously under medium flame, till the onions turn golden brown. Now add ginger garlic paste and saute for 1min, then add chili garlic paste, salt, chat masala and amchur powder. Mix well and let it cook for 2-3min under medium flame and turn off the stove let it cool.

Now take the pastry sheet on the dusted (dusted with flour) platform and cut it in to 6 parts or 8 parts as you wish. I wanna make 2 large puffs so I cut it into 6 parts. Now add the curry on top of each pastry sheet, stretch the sheet if you wish with hands.place half-egg on each pastry sheet and cover it. Pre heat the oven at 350F. Prepare the baking tray lined with aluminium foil and greased with oil. Now arrange the puffs on baking tray. Keep them in freezer before baking for about 3-4min and bake them for about 30 min. Check in between. Now the yummy egg puffs are ready to serve.

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