Tag: onion

SPRING ONION GRAVY-EERULLI HOOVU GOJJU

Spring Onion/Eerulli Hoovu smells alike Onion but taste differs.  Various dishes are prepared from these.

 

It is also used for decorative purpose in the dishes.

 

Today let us learn an easy and tasty recipe Spring Onion gravy / Eerulli Hoovu gojju which can be consumed with chapatti, dosa, hot rice etc.,

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ENNEGAI-BADANE ENNEGAI-STUFFED BRINJAL

Badanekai Ennegai

Ennegai is prepared from brinjal. It is a famous North Karnataka dish. Brinjal/egg plant stuffed with spices is very tasty and goes well with Chapathi, Jowar Roti, dosa and even with hot rice.

Ennegai can prepared in two types. Stuffed Ennegai and Gravy type Ennagai.

Today let us learn easy method of preparing Gravy type Ennegai.

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PAKODA-PAKORA-ONION PAKODA

Onion Pakoda

Onion Pakoda

Pakoda is said to be one of the famous India Spicy Dish. It is prepared with Chana flour /Gram flour with onion.

It is a popular spicy fried, crispy snack. It is very easy to prepare. It is served as snacks or appetizers.

When it is raining, not able to go out, instantly Pakoda can be prepared and have with hot Tea.

Ingredients :

Gram Flour/Chana Flour           2 cups

Rice Powder                                    3 tsp

Onion                                                 3 nos.

Green Chillies                                  4-5

Chilli Powder                                   4 tsp

Curry Leaves                                   3-4 strands

Coriander Leaves                          3-4 strands

Oil for frying

Water as required

Salt to taste

 

Method :

Finely chop onion, curry and coriander leaves.

In a pan put oil for frying and heat on high flame.

Meantime, in a bowl add gram flour, rice powder, chopped onion, curry and coriander leaves, cut green chillies, 2 tsp hot oil, chilli powder, salt to taste.

IMG_20140715_164020 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now add water as required to prepare the dough.

IMG_20140715_164836 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Take a small pinch of dough and put in the oil, if it come up immediately, oil is ready for frying.

Put medium lemon size balls of dough into the oil. Do not press or make hard balls. Just pick the dough random shape and put into the oil.

Fry till golden brown.

IMG_20140715_164845 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>When it is done remove from the oil and put on kitchen towel to remove excess oil.

IMG_20140715_171806 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now hot Pakodas are ready to eat.

IMG_20140715_171616 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Pakodas can be eaten as it is or served with chutney.

 

Tips :

Use gud amount of onion to make Pakodas tastier. If you want Pakodas more spicy you can add green chillies and chilli powder as per your taste.

EERULLI DOSE-ONION DOSA

Onion Dosa

Onion Dosa

Ingredients :

Dosa Rice                                 1 cup

Boiled Rice (kusubalakki) 1 cup

Urad dal                                  ½ cup

Onion                                       3-4

Green chillies                       5-6

Curry leaves                         5-6

Coriander leaves                1 handfull

 

Method :

Wash both rice and urad dal and soak for about 4 hrs. Do not put more water for soaking.

Grind rice and urad dal into fine batter. Use the soaked water for grinding.

Add salt to taste, close the lid and keep for fermenting for about 6-8 hrs or overnight.

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In the morning, mix the batter well and add water if necessary.

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Finely chop onion separately. Wash curry leaves and coriander leaves, finely chop. Also chop green chillies.

Heat the griddle put some oil.

Take one ladleful batter, put on the griddle. Dosa should be little thick.

Now spread chopped onion, green chillies, curry and coriander leaves on the dosa and cook in medium flame. You can make fine roast.

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Onion Dosa

Onion Dosa

You can serve with coconut chutney and sambar.

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