Tag Archives: Onions

The Onion is known since ancient times. It probably comes from a wild Asian centrale8. The onion was appreciated by Egyptians, Greeks, Gauls and Romans and has never ceased to be used.

The onion skin was once used for making music in the kazoo, where one of his names: flute onion.

More onion is finely chopped, plus it cooks quickly, but it changes its flavor and nutritional value. An onion loses some of its juice and flavor, so it is recommended not to prepare well in advance and not leave it on a wooden cutting board. It has more flavor and nutritional value returned briefly in oil or other fat, leaving crisp, without browning.

Tip: To remove the smell of onion from your hands, you can rub them with lemon juice. By your breath, you can know if you have eaten the onion. Cool the chewing a few sprigs of parsley or mint.

Like garlic (being from the same family), onion dissolves uric acid (responsible for the disease of gout affecting the kidneys, joints …) and fight against infections due to its sodium salts and potash while alkalizing the blood.

The Onion – especially red – helps prevent osteoporosis, thanks to its high content of quercetin, an antioxidant polyphenol family, whose activity is higher than that of isoflavones.

His other principal virtues are:

– The removal of dropsy, which is an abnormal accumulation of fluid in the body, usually in the abdomen.
– Limiting the infiltration of serous fluid in the organs, which may cause edema.
– The demonstrated effectiveness of the urinary system and prostate: best transit, limiting infections.

In addition it contains:

– Phosphorus (as in fish) “facilitating” brain-work.
– Silica, good for the arteries and facilitating the binding of calcium in bones.
– Excluding vitamins A, B, C more sulfur, iron, iodine, potassium, sodium …

Nasi goreng – fried rice

écrit le par
Reply

Ingredients :

  • 3 eggs
  • salt and pepper
  • oil
  • 250 g of raw shrimp
  • 500 g lean pork or steak
  • 2 medium onions
  • 2 cloves garlic
  • 1/2 teaspoon of dried shrimp paste (trasi)
  • 4 cups of cooked rice
  • 6 sliced ​​spring onions
  • 2 tablespoons of light soy sauce
  • 3 tablespoons of onion flakes
  • 1 cucumber sliced ​​thin

Preparation :

Wash and cook rice, when the rice is cooked, cover and let cool.

Heat oil in a pan and make two omelettes, salt and pepper and set aside.
When the two omelettes are cold, put one on the other, roll them and cut them into thin slices.

Shell shrimp, cut the pork or beef into slices.
Finely chop the onions, garlic and Trasi or grind in a blender, then mix and fryin a wok. Add shrimp and meat, cook 3 minutes stirring constantly.

Add 2 tablespoons of oil, wait until it is hot, stir in rice and spring onions. Fried and drizzle with soy sauce. mix well and serve

kukul mas curry – curry chicken

écrit le par
Reply

Ingredients :

  • 1,5 kg of chicken
  • 3 tablespoons of ghee or oil
  • 1/4 teaspoon of fenugreek seeds (optional)
  • 10 curry leaves
  • 2 large onions finely chopped
  • 4-5 cloves garlic minced
  • 2 teaspoons of grated fresh ginger
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground fennel seeds
  • 2 teaspoons of paprika
  • 2 teaspoons of salt
  • 2 tablespoons of vinegar
  • 2 peeled and crushed tomatoes
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 1 stalk lemongrass or 2 pieces of lemon zest
  • 1 cup of coconut cream

Preparation :
Cut chicken, separate the white of the wings and the drumsticks of the thighs. Leave whole the wings and drumsticks.

Heat ghee in a pan, fry fenugreek and curry leaves until they start to brown, add onions, garlic, ginger, turmeric, chilli, coriander, cumin, fennel, paprika, saltand vinegar and mix well.

Add chicken pieces and stir over medium heat so they are well coated with spices. Add tomatoes, cardamom, cinnamon and lemon grass and
cover and let simmer over low heat for 50 minutes.
Add the coconut milk, a little lemon juice.

Serve with rice and side dishes.

Tips : This is the paprika who gives red color to the curry. In Sri Lanka, we reach the same result with thirty red chili.

Kitchri – kitchuri – rice with lentils

écrit le par
Reply

Ingredients :

  • 1 cup of long grain basmati rice
  • 1 cup of red lentils
  • 2 1/2 tablespoons of ghee
  •  2 medium onions, chopped
  • 5 cups of hot water
  • 2 1/2 teaspoons of salt
  • 1 1/2 teaspoons of garam masala

Preparation :

Wash the rice and drain.

Wash lentils and remove those that float, then drain. Heat ghee in a pan, and cook the onion brown. Reserve half.

Add the rice and lentils in the pan and fry for 3 minutes stirring constantly.
Add hot water, salt and garam masala and bring to boil.

Cover and cook over very low heat for 20 minutes, until rice and lentils are cooked. Leave covered and do not mix during cooking.

Serve hot, garnished with onions that have been reserved.

Tips : If you want a  kitchri  put only 3 ½ cups of water. We can also replace the garam masala with other spices like cinnamon sticks, some cloves, cardamom seed and pepper. It appears on the breakfast tables, with smoked fish crumbled and hard-boiled eggs added.

Daal Bhaat Tarkari – Nepalese rice with vegetables

écrit le par
Reply

Ingrédients :

  • 2 tablespoon of oil
  • 1 tablespoon of garam masala
  • 1 tablespoon of curry
  • salt, pepper
  • 2 onions
  • 1 clove garlic
  • 1 cup of lentils and 3 cups water
  • 4 potatoes
  • 1 cup rice and 2 ½ cups water
  • 1 tablespoon of soy sauce
  • 200g sak (spinach or sorrel)
  • 1 tablespoon grated fresh ginger
  • 1 cup peas
  • 2 tomatoes
  • 1 yogurt
  • achar (vegetable chili condiments)
  • papads (crispy pancakes or chapatis)

Préparation :
Daal – Lentils
Wash and rinse the lentils until the water runs clear.
Fry 1 chopped onion, minced garlic, pepper, salt and garam masala in a few minutes
oil. Add lentils and cook in water. Cover and cook until lentils become pasty. give
the blender for a bit of material to thicken. Add water up to
obtain the desired consistency.

Bhaat – Rice
Put the rice in water with salt,
bring to boil and then keep on low heat until completely absorbed water.

Tarkari – vegetable curry

Cook the chopped onions, minced garlic, pepper, salt and curry a few minutes in oil.
Add the potatoes, peeled and cut into pieces and fry a little. Add water until level three quarters and cook, then add the peas, chopped tomatoes and soy sauce.

Sak – Greenery
Cook minced garlic and 1 onion. Cook spinach with ginger.

Hatle khane – Service
Serve everything on a plate separating each element in embellishing a papad (Nepalese bread, chapatis) and some achar. The top is to have a small dish with fresh yogurt and more.

Astuces : One can make the daal with beans or a mixture of both. You can add a precooked meat such as pork, lamb or beef in the vegetable curry.