Chapathi with Onions Subji

Often at night, I am so confused on what should be made subji to be made for rotis or chapatis.. its should be easy breezy to make and at the same time taste. One quick fix that I end up making at least twice in a week is the Onion subji . I say this is a quick fix as the ingredients are available in any normal kitchen. 

I would make this dish to make my menu look large too. 

Ingredients 

Onions ( sliced ) - 2 cups

Curry leaves - a few

Red Chili powder - 1 tbsp

Coriander powder - 1/2 tbsp

Turmeric powder - 1/4 tsp

Salt to taste

Oil and jeera seeds for tempering

Method

Heat oil in a wok and add jeera seeds 

Once they turn golden add the sliced onions and saute well

Add the spice powders and mix well

Sprinkle a little water to give the subji a consistency

When they all come as a gravy adjust salt and temper with curry leaves.

Yummy Onion Subji Ready

Onion Pakoda - Perfect Evening Snack with Chai

Day 2 of the Blogging Marathon and I am gonna serve you hot Onion Pakoda that goes well with your evening chai or coffee. This is a perfect snack that can be made in no time and is a party pleaser. I love to have these onion pakoda with creamy curd rice. I feel it is the best combo.

Ingredients:

Onion - 3 cups 

Besan - 2 cups

Rice Flour - 1/2 cup

Red chili powder - 1 tbsp

Salt to taste

Oil for deep frying 

Method:

Slice the onions into thin slices 

Take the onions in a wide mouthed bowl

Add besan flour, rice flour, salt and red chili powder to it

Just sprinkle some water on it and mix well

Ensure that the onions slices are coated well with the batter

Heat oil in a wok and add the onion mixture little by little and deep fry them till golden brown.

Remove it to a Kitchen towel, serve hot with chutney or you can have it just like that.

Onion pakoda is being served at Blogging Marathon#18 and Kid's Delight-Evening snack hosted by Vardhini and started by Srivalli . Grab your plates when it is hot

Vengaya Vadhagam

Vengaya Vadagam has a long story behind it at my home. When we were in our school days, every summer cousins and aunts would assemble at my uncle s house and gear up for the Vathal season of the year. We would under my Grandmom s leadership make all kinds of Vathals and Vadagams. The best of them was Vengaya Vadagam as it had a long process to make and tasted out of the world. I still remember paati sitting in the middle of the hall and instructing everybody to make this, to get that.. When I made this vadagam this year, I was remembering her every minute. There are many things which I got to learn from my grandmom, like how to play Pazhanguli, how to tie flowers, how to make athirasam, how to make vadagam, etc. I will proudly say that Im her only granddaughter who knows all this, and learnt it from her.I miss her so much . Wish she is still there with me life will surely be different than what it is. I miss you Paati

Going on to today's Vadagam.

The ingredients are

Big Onions - 1 kg 

Urad Dal - 1/4 kg

Garlic - 1 cup

Red Chili powder - 4 tbsp

Turmeric powder - 1 tbsp

Mustard Seeds - 2 tbsp

Curry leaves - 2 cups finely chopped

Fenugreek Powder - 1 tbsp

Salt as per taste

Method :

Peel the onions and cut them into small pieces

Soak the urad dal and pulse it into a coarse paste

Pulse the garlic pods into small pieces

Take the onions, garlic and urad dal in a bowl add red chili powder, fenugreek powder, turmeric powder and salt

Add the mustard seeds and chopped curry leaves

Mix well to form a nice moist paste. It should be in the consistency of pakoda

I use an aluminum tray lined with plastic sheets to lay small quantities of the mixture to be dried under the sun

A completely filled tray

A close up view of the vadagam

This is how the vadagam will look after sun drying for two days

A bowl full of sun dried Vengaya Vadagam

Vengaya Vadagam after being deep fried

Check what my fellow bloggers are cooking for the Day 3 of the marathon

Okra - Onion Stir fry ( Bhindi Do Pyaaza ) - BM #4

Thanks friends for all your comments it was very encouraging.Am discussing certain Myths about Diabetic diet, which I stumbled upon when I was trying to read about Diabetic Diet and Management

Myths and facts about eating to prevent or control diabetes

MYTH: You must avoid sugar at all costs.

Fact: The good news is that you can enjoy your favorite treats as long as you plan properly. The key when eating dessert or a sweet treat, is to make sure that it is part of a healthy meal plan, or combined with exercise.

MYTH: A high-protein diet is best.

Fact: Studies have shown that eating too much protein, especially animal protein, may actually cause insulin resistance, a key factor in diabetes. A healthy diet includes protein, carbohydrates, and fats. Our bodies need all three to function properly. The key is a balanced diet.

MYTH: You have to cut way down on carbs.

Fact: Again, the key is to eat a balanced diet. The serving size and the type you eat are especially important for carbohydrates. Focus on whole grain carbs since they are a good source of fiber and they are digested slowly, keeping blood sugar levels more even.

MYTH: You’ll no longer be able to eat normally. You need special diabetic meals.

Fact: The principles of healthy eating are the same—whether or not you’re trying to prevent or control diabetes. Expensive diabetic and “dietetic” foods generally offer no special benefit. You can easily eat with your family and friends if you eat in moderation

Some Do's and Don'ts for a hassle free diabetic diet

• Drink plenty of water. Water is important for everybody, but especially for diabetics because decrease of the hydration-level can cause serious health problems


• Try to choose low or non-fat varieties over full-fat dairy products, as they are lower in saturated fat and cholesterol.


• Try to switch to herbal tea rather than caffeinated tea.


• Current recommendations for diabetics are to take plenty of fruits and vegetables, as naturally occurring fruit sugar (fructose) is more slowly absorbed than sucrose, and raises the blood glucose to a lesser extent. Very sweet fruits (mango, banana, chikoo etc) can be taken in small portions, along with a meal to reduce the spike in blood glucose.


• It is very important to never skip any meal. It is easier to keep blood sugars stable if you eat your meals at the same time everyday.


• Avoid eating or drinking anything containing a lot of sugar likes cakes, sweets, chocolate etc


• Stop eating fried or fatty foods. Try baking or broiling the food instead of frying.


• Avoid eating large quantities of lots of rice, potatoes, bananas as these can raise your blood sugar level.


• You can take dairy products like milk and yoghurt but avoid fatty products like butter, cheese, ghee etc. It is better to use low fat milk or skimmed milk


• Diabetes can put you at increased risk for hypertension and cardiovascular complications. Try to reduce the intake of salt in your food.


• Don’t overeat at any time of the day
  

Onions play an very important role in the diet of a diabetic person. Onions contain properties that actually fight against diabetes. It also aids digestion besides serving as a diuretic. Lady' s finger is another vegetable which is not a No - No veggie for Diabetic patient. So the combination of these two is Bhindi Do Pyaaza. My favorite side dish for chapati and rotis

Ingredients:

• Lady's Finger - washed , dried and cut into 1/2 inch pieces ( I used 300 gms of Lady's finger)


• Onion - 3-4 cut into 1/2 inch pieces


• Red chillie powder - 2 1/2 tsps


• Coriander powder - 1 tsps


• Turmeric powder - 1/2 tsp


• Amchur Powder - 1/2 tsp ( This is used to remove the sliminess of Okra/Ladys finger)


• Salt to taste


• Oil

Method:

• Wash the lady's finger and pat them dry using a kitchen towel


• When dry cut them into 1/2 inch pieces


• Cut the onions also into 1/2 inch pieces


• In a non stick pan add oil


• When the oil is hot add cut lady's finger and saute for 3 - 5 minutes


• Add the dry powders except Amchur powder at this stage ( Amchur powder can be replaced with tamarind water or lime juice)


• Keep sauting for 2 minutes


• Add the chopped onions at this point


• Adjust for salt and keep stirring


• Add the amchur powder and stir well at a low flame


• Serve hot with Rotis or Chapatis

Check out whats cooking in my fellow bloggers kitchen today ....

• Diabetes Diet/Management: Kamalika, Smitha, Suma


• Kid Friendly Recipes: Anusha, Cool Lassi(e)


• Seven Days of Soup: Priya Suresh


• Seven Days of Indian Bread: Jayasree, Pavani


• Seven Days of Cakes: Priya Vasu


• Seven Days of Preserves: Gayathri Kumar, Vaishali


• 30 Minutes Meals: Priya Mahadevan, Srivalli

Onion - Tomato Chutney - BM#4

Sometimes technology gives up completely. I had problem uploading my photos to the blog initially. So I uploaded the snaps in when the network was fast for all my posts. I did this, thinking that blogger would open any time and that I can write the post. But I was wrong, blogger would not open for me last night AT ALL. I completely hated it but was not in a position to do anything. So here I am early morning when the speed of network is good to finish my posts. My recipe for the day is a easy breezy Onion - Tomato Chutney. This can be done to have a different side dish for chapathi or dosa or idli. It can also be used as a sandwich filler or to make frankies. I mostly do this when guests come home. Its a easy one when added to the menu will make the spread look a little huge. Ingredients:

• Onion - 2 ( cut into small pieces)


• Tomato - 2 ( cut into small pieces)


• Red chillie powder - 2 tsps


• Coriander powder - 2 tsps


• Turmeric powder - 1/2 tsps


• Salt - to taste


• Tempering - Mustard seeds & Oil

Method:

• Cut the onion and tomato to small pieces. I use a vegetable cutter so mine is super fine and is done in a jiffy

• In a non stick pan add a little oil.


• When the oil is hot add the mustard seeds and allow them to sputter


• Once mustard seeds are done add the chopped onions and saute


• Wait till the onions are translucent and then add the tomato


• Saute for 5 mins.


• Then add the powders , Red chillie, Coriander, Turmeric and salt


• Keep sauting till it reaches a muchy consistency. Do not add water as the juice of tomato added will be enough

• In 15minutes the chutney will be ready


• Serve it with white fluffy dosas or chapathis


• This can be stored for 2 -3 days in the fridge


• Makes an excellent condiment for travel and picnics

Peep into my fellow bloggers kitchen to check what they are cooking

• Diabetes Diet/Management: PJ


• Kid Friendly Recipes: Suma, Priya Suresh, Divya


• Seven Days of Soup: Ila, Smita P


• Seven Days of Indian Bread: Monika,


• Seven Days of Cakes: Bhagyashri


• 30 Minutes Meals: Archana


• Seven days of Condiment: Kamalika, Srivalli