ONION CHUTNEY

Hi friends, in my childhood I never tasted or even tried to taste the shallots/onions, garlic and all…I hate the shallots, onion and garlic smells, I hesitate to touch the shallots...  But now, I love both yes, I include these things in my diet a lot.

Generally shallots (Small Onion/Sambhar Onion) are healthier than big onion. So most probably we used shallots include in our diet…This is go well with idli, dosa, chapathi, paniyaram, rava roast etc… 3 main ingredients enough to make the yummy chutney. In our home its our favourite, and I made the chutney first time by me…

Benefits

• Shallots and onions are effective against liver cancer cells.
• Shallots contain 6 times more phenoplast than onions. It helps the liver to remove toxins from the body and have glucosides to inhibit and kill cancer cells.
• It helpful in inhibiting stomach cancer, regular intake of shallots can help the stomach stay away from any kind of stomach infections.
• It helps to cure who having atherosclerotic disease, cardiovascular disease, heart attacks and stroke.

• It produces an anticoagulant that thins the blood and exhibit strong anti-platelet activity.
• Shallots lowering the blood sugar levels in people with diabetes.
• Daily consumption of shallots helps in the growth of bone tissues and it reduces the risk of developing osteoporosis by 20%. It contains Prostaglandin A-1, a powerful agent that can lower blood pressure.Source

What a beneficial effects from the shallots is it??? It make us cry (Tears too helps that removes dust from our eyes) yet gives a lot of benefits to our health.

Category	Chutneys/Dips
Regional	South Indian
Preparation Time	10 Minutes
Cooking Time	10 Minutes
Servings	5

INGREDIENTS

Sesame Oil – 1 Tsp
Dry red chillies – 5 – 7 (According to your spicy level)
Shallots – ½ Cup (20-25)
Garlic - 7
Salt – As per taste
To Temper
Sesame Oil – 2 Tsp
Urad dal – 1 Tsp
Mustard seeds – 1 Tsp
Curry leaves - 10

METHOD

• Wash the shallots and garlic, Heat oil in a pan, add 1 Tsp oil followed by red chillies, shallots and garlic.
• Sauté it well it the onion turn golden brown with enough salt.
• Switch off the flame and cool it completely.

• Meanwhile, heat oil in a pan, add urad dal, mustard seeds wait it for splutter then add curry leaves and switch off the flame.
• Blend the onion-garlic mixture with little water into smooth, and transfer into the bowl, add the tempering to the chutney.
• Serve it with hot idlies/dosa/Paniyaram/Adai…

NOTE

• You can use green chillies instead of red chillies.
• Garlic is optional, but it will enhance the taste.
• Sesame oil gives good aroma and taste to the chutney.
• Store it in air-tight container, for 2-3 days in refrigeration.

HAVE THE YUMMY SHALLOT CHUTNEY WITH DOSA...

APPOM JUICE

Hi friends, days are going very fast… I remember that just now September is started but we are in the last of September. Today time to post for Vegan Thursday, mostly we used to make vegan foods… So it’s easy for me to post vegan recipes. And today I made one juice for the VT; it was colourful and so tastiest juice…

BEETROOT PAKODA

Hi friends, I know most of us love deep fried foods, is it?? Yeah! I too love deep fried snacks, but due to health conscious most of us controlling ourselves, but some extent we couldn't control…So I add healthy ingredient to it at least, it has little amount of nutritious..;)

I want to prepare onion pakodas, I love pakodas all the time, Divya Pramil from You Too Can Cook offered me Keerai Pakoda as her guest post in myspace . It was so appealing and am yet to try those pakodas with keerai. But now I prepared with beetroot, yes! Beetroot Pakoda, it will be good colourful, scrumptious and crispy pakoda…

We all enjoyed the pakodas and even kids too love this much.

Category	Appetizers/Snacks
Regional	Indian
Preparation Time	10 Minutes
Cooking Time	15 Minutes
Servings	5

INGREDIENTS

Besan Flour – ½ Cup

Rice Flour – ¼ Cup

Cumin Seeds – 1 Tsp

Hing – 1 Tsp

Red Chilli Powder – 1-2 Tsp  

Ginger – 1 Tsp finely chopped

Green Chillies – 2 finely chopped

Curry Leaves – few

Onion – 3 finely chopped

Beet root – 1 Cup grated

Salt – As per taste

Baking Soda – 1/8 Tsp (Optional)

Oil – To deep fry

METHOD

• Take a wide bowl; add all the ingredients except baking soda and oil knead it well, if you add baking soda add 1/8 Tsp with 1 Tbsp of water and add it to the mixture and mix it well.
• Heat enough oil in a pan medium to high flame.
• Pinch small amount of dough into the hot oil and deep fry medium to high flame until turns crispy.

• Take it from the pan and keep it in tissue paper and serve it hot with your lunch or have as Tea Time Snacks.

NOTE

• Baking soda is purely optional, it adds to get soft inside.
• Hing is recommended, because besan flour may cause acidity so hing will relieve the effect.
• Water is not need, as water content from beetroot and onion is enough to make correct consistency dough. 

CRISPY, SCRUMPTIOUS AND COLORFUL BEETROOT PAKODA!!!