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

Simple Yoghurt appetizer made from Tiny Dumplings of Besan (Chickpeas flour) put in Yoghurt.

• 600 ml Yoghurt
• 1/4 tea spoon pepper
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon chopped fresh mint or coriander

Method

Soak the boondi in water for about 10 minutes.
Squeeze lightly and set aside.
Beat the yoghurt smooth with fork, add the salt, pepper and sugar and stir until the sugar dissolves.
Fold(put in and mix well) the moist boondi in yoghurt.
Refrigerate. Sprinkle with chopped mint or coriander leaves.
Serve chilled.

Tags: gosht, chana, karahi, vindaloo, dhokla, kulfi, tikka masala, tandoori, curries, idli