Onion has always been one of the most influential cooking ingredients in Indian kitchen. They are the base of so many Indian curries and their usage ranges from chutneys to snacks. Even though there are several claims to their useful properties but it does not suggest that their increased consumption plays a vital role in alleviating the symptoms of those diseases. They contain chemical compounds believed to have anti-inflammatory, anticholesterol, anticancer, and antioxidant properties. In many parts of the world onion is used to cure blister and boils but without much scientific evidence to that effect of their healing properties.

Onion comes from the family of Allium sepa and almost all part of it are edible like the young leaves as onion chives, the older as spring onion, onion flower, onion seeds also known as nigella and finally the bulbous onion. Onion can be used in fresh, frozen, canned, pickled or dehydrated form and has many culinary nuances.

In Indian cuisine, onions are used sliced, chopped or pureed and their proportion to the final outcome of the dish is very important as to consistency and taste.

When the onions are just sautéed until light pink, they will impart a sweetish taste, when it is fried brown they will impart a deeper colour to the curry. In most of the industrial kitchen they are fried ahead of time to save on time and effort.

Onion Pachadi (South Indian raita)
Ingredients
1/3 tsp black mustard seeds
½ tbsp groundnut oil
2 red onion, sliced evenly
1-2 Green chillies, finely chopped
½ cup chopped coriander
2 cup thick yogurt
Salt ½ tsp salt

Method
In a non reactive bowl mix chopped onion, green chilies, chopped coriander. Beat the yogurt separately in another bowl until smooth. Mix in the yogurt in the vegetables and add salt.
Chill for about 15-2o minutes before serving. This is a very good accompaniment for South Indian meal to counter the environmental heat of that region. It can also be used with Biryanis and parathas.

Tags: chana, tandoori, roti, chettinad, idli, bhatura, palak, balti, murgh, bhatura

Some of the herbs and spices are almost synonymous with Indian cuisine and ginger is one of them and much so for the medicinal properties it exhibits. There has been a long tradition to the use of ginger which is well amplified by the practitioners of Ayurveda where it was used as a mild cure for flatulence, nausea and vomiting. Ayurvedic “trikatu” powder where dried ginger is used to strengthen the digestive tract.

Right from the eponymous curries to morning non caffeine tea, ginger is in vogue everywhere either in young, mature or dry form. Ginger and garlic paste finds its way into most of the North Indian curries and so is the chopped and julienned ginger. Ginger lemon and honey drink is a very good morning refresher and supposed to fight diabetes if taken early morning besides fighting cold and flu symptoms. Secondly it also helps getting rid of the empty stomach bed tea habit which is damaging to the intestinal lining.

Read more »

Tags: lentil, vindaloo, chana, curries, idli, kebab, naan, desi, bhatura, paneer