Did you know onion belongs to the Lily family botanically speaking? Its scientific name is Allium Cepa.
Onion is used to give bulk in gravies in many dishes. It gives an excellent taste but onion has a limitation. The foods in which it is used get spoilt quickly owing to creation of moisture.
Onions once cut or made into a paste start spoiling quickly, so must be used immediately. Some people 'immerse' it in turmeric powder but may not be a foolproof solution.
Even with this it is difficult to preserve it for long.
Onion has medicinal uses too! It is used in eye drops for curing cataract.
Showing posts with label ingredient info. Show all posts
Showing posts with label ingredient info. Show all posts
Saturday, September 18, 2010
Thursday, February 11, 2010
Pomegranate seeds
Who can resist these rubies with heavenly sweetness and attractive red or pink colour?
Pomegranate along with its skin is used in many homemade remedies in India. Pomegranate skin is an excellent remedy for diarrhea. Pomegranate is good in curing urinary problems. A highly nutritious and rich in fibre fruit
Pomegaranate seeds are extensively used in curd rice, salads, raita, chats, snacks like daabeli.
Indian housewives have innovatively used it in kitchens as an ingredient instead of just limiting its consumption as a mere fruit.
Pomegranate along with its skin is used in many homemade remedies in India. Pomegranate skin is an excellent remedy for diarrhea. Pomegranate is good in curing urinary problems. A highly nutritious and rich in fibre fruit
Pomegaranate seeds are extensively used in curd rice, salads, raita, chats, snacks like daabeli.
Indian housewives have innovatively used it in kitchens as an ingredient instead of just limiting its consumption as a mere fruit.
Tuesday, February 9, 2010
Besan/gram flour
Bonda, bajji, chakli, pakoda, dahin ni kadi, kadi pakore, jhunka, bhujia, dhokla.....mmmm . What is common in all these? Yes it is gram flour or besan a very important base ingredient in Indian cooking.
Besan can be used as a thickening agent when curries or dals get too watery.
Channa dal is saied to be very good for the brain and used in preparation of prashhaad for Ma Saraswati Puja.
Besan can be used to prepare snacks like bhujia, chakli, pakoda, gathiya etc
while you can also prepare breakfasts such as dhokla
It can also be used to prepare accompaniments such as kadi, gatta and jhunka.
Which ingredient is so versatile where it can be a snack, a nutritious breakfast and also a roti/rice accompaniment?
Besan can be used as a thickening agent when curries or dals get too watery.
Channa dal is saied to be very good for the brain and used in preparation of prashhaad for Ma Saraswati Puja.
Besan can be used to prepare snacks like bhujia, chakli, pakoda, gathiya etc
while you can also prepare breakfasts such as dhokla
It can also be used to prepare accompaniments such as kadi, gatta and jhunka.
Which ingredient is so versatile where it can be a snack, a nutritious breakfast and also a roti/rice accompaniment?
Sunday, January 31, 2010
kokum/sol/amsol
Kokum also known as Sol or Amsol is a fruit popular in coastal Karnataka and Goa.
Rasam, Curry, sherbet, Sol kadi, chatni and a lot more can be prepared from this.
Kokum is a healthier option can be be alternatively used in recipes using tamarind if you are looking for healthy cooking options.
Sol is available both in wet and dry forms.
Maroon or nearly purple colour is rendered to foods where this ingredient is used.
More to come............
Rasam, Curry, sherbet, Sol kadi, chatni and a lot more can be prepared from this.
Kokum is a healthier option can be be alternatively used in recipes using tamarind if you are looking for healthy cooking options.
Sol is available both in wet and dry forms.
Maroon or nearly purple colour is rendered to foods where this ingredient is used.
More to come............
Sunday, January 17, 2010
Egg - the versatile ingredient
Hmmm... I love boiled eggs, egg masala, plain omelette, cheese omelette, tomato omelette, egg scramble, cake, custard, pancakes, crepes, pudding ....mmmm my mouth is watering just at the thought of these delicacies and all are simple and easy to prepare. And all of them are egg based.
Egg is a versatile ingredient because it is an emulsifier, gives fluffiness in cakes, blends well with other ingredients, lends good taste.
Egg is used in mayonnaise to mix the oil the oil and vinegar and hold them. An eggless mayo can never be as good as the one with egg.
It is the same case with cake too. Eggless cake needs condensed milk and more baking powder. Thus cake with egg in it has more natural products and cost effective too.
When cooked alone does not need to many ingredients to make it tasty unlike non-veg and veg food which generally need seasoning, spices oil etc.
But boiled egg can be eaten even without salt and what more it is wholesome food! But it must be eaten with bread or other carbohydrate source to make it whole.
Egg is a versatile ingredient because it is an emulsifier, gives fluffiness in cakes, blends well with other ingredients, lends good taste.
Egg is used in mayonnaise to mix the oil the oil and vinegar and hold them. An eggless mayo can never be as good as the one with egg.
It is the same case with cake too. Eggless cake needs condensed milk and more baking powder. Thus cake with egg in it has more natural products and cost effective too.
When cooked alone does not need to many ingredients to make it tasty unlike non-veg and veg food which generally need seasoning, spices oil etc.
But boiled egg can be eaten even without salt and what more it is wholesome food! But it must be eaten with bread or other carbohydrate source to make it whole.
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