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Despite bringing tears to
eyes and pungency to breath, onions are an indispensable ingredient in
Indian cooking for main dishes, accompaniments or to be eaten just like
that. However, ever since onions have become expensive many are trying
to find substitutes to it, whether it is for veggies, raitas or for
adding consistency to gravies.
TO GET INSTANT TASTE WITHOUT REGULAR ONIONS...
Opt for the raw, white onion bulbs of spring onions instead of sliced onions with meals.
Small pickled onions (whole) with a hint of vinegar act as an accompaniment.
Diced onion pickle is another easily available option.
Replace onions with radish or dudhi (bottle gourd) in raitas or kachumbers.
Sprinkle onion powder on pastas and salads to enhance the taste.
GROW SPRING ONION IN YOUR KITCHEN
Cut and save almost one inch of the spring onion bottoms and place them in tall glasses with water enough to cover the roots.
Place them in sunlight near the window and change the water daily .
In just four to five days you will see new spring onion greens growing.
REPLACE ONIONS WITH...
Leeks are larger, milder than onions, with a slightly sweet flavour and crunchy . They are good for western dishes.
Spring onions also known as green onions are easily available.
Small onions like shallots though a bit expensive are almost similar to onions but milder in taste and odour.
They are good to be eaten raw since when cooked they quickly lose their flavour.
USE THESE SUBSTITUTES FOR THICKENING GRAVIES
Replace onions with other vegetables like tomatoes, cabbage, bottle gourd or eggplant which grated can be used as a base to thicken gravy.
Fennel powder with beaten curds also lends a good taste and aroma to the food.
Besan mixed with buttermilk or curds can add volume to any dish while lending a different taste to it too.
Make a paste from freshly grated coconut or use thick coconut milk.
Use cashew nuts, almonds, melon seeds, sesame seeds or poppy seeds separately or together as a paste.
Use onion powder which is available in the form of dry masala. To rehydrate it, soak it in warm water for few minutes to make it into a paste.
RADISH RAITA INGREDIENTS:
1 radish grated, 1 finely chopped green chilli, 1 tsp oil, 1 tsp mustard seeds, 12 tsp urad dal, 1 cup thick un-sour curd 1 tbsp finely chopped coriander leaves, 12 tsp sugar, salt to taste Method: Heat oil in a pan. Add in mustard and urad dal, and when they splutter add the chillies. Saute for a minute.
Add the grated radish and stir till the raw smell of the radish is gone. Remove it and let it cool a bit.
In a bowl take curd, salt, sugar and mix well to which add in the radish.
Sprinkle coriander leaves and serve with biryani or pulao.
WHEN ONIONS ARE CHEAP BUY THEM IN BULK TO MAKE...
Onion powder Peel and chop onions into fine pieces.Let them dry a bit before putting them on a tray and heat them in an oven until completely dry and easy to crumble. Cool them before grinding into a fine powder. This powder can be stored in an air-tight container, either in a cool spot in the kitchen or in the refrigerator.Pickled onions Take a dozen small onions or shallots. Peel, wash and wipe dry. Make four small slices on top of each onion and place them in a jar with a sprinkling of salt.
Toss and keep aside. In a pan boil vinegar, water and sugar together. When cool, pour it over the onions and shut it tight. Shake the bottle well and store in the fridge. For a different flavour you can add spices and herbs like pepper corns, mint, basil, thyme, rosemary, etc.
DID YOU KNOW?
Bhimsen village in Bihar has an age old tradition to not use onions for cooking and villagers still respect the almost 200 year old practice set by their forefathers.
Opt for the raw, white onion bulbs of spring onions instead of sliced onions with meals.
Small pickled onions (whole) with a hint of vinegar act as an accompaniment.
Diced onion pickle is another easily available option.
Replace onions with radish or dudhi (bottle gourd) in raitas or kachumbers.
Sprinkle onion powder on pastas and salads to enhance the taste.
GROW SPRING ONION IN YOUR KITCHEN
Cut and save almost one inch of the spring onion bottoms and place them in tall glasses with water enough to cover the roots.
Place them in sunlight near the window and change the water daily .
In just four to five days you will see new spring onion greens growing.
REPLACE ONIONS WITH...
Leeks are larger, milder than onions, with a slightly sweet flavour and crunchy . They are good for western dishes.
Spring onions also known as green onions are easily available.
Small onions like shallots though a bit expensive are almost similar to onions but milder in taste and odour.
They are good to be eaten raw since when cooked they quickly lose their flavour.
USE THESE SUBSTITUTES FOR THICKENING GRAVIES
Replace onions with other vegetables like tomatoes, cabbage, bottle gourd or eggplant which grated can be used as a base to thicken gravy.
Fennel powder with beaten curds also lends a good taste and aroma to the food.
Besan mixed with buttermilk or curds can add volume to any dish while lending a different taste to it too.
Make a paste from freshly grated coconut or use thick coconut milk.
Use cashew nuts, almonds, melon seeds, sesame seeds or poppy seeds separately or together as a paste.
Use onion powder which is available in the form of dry masala. To rehydrate it, soak it in warm water for few minutes to make it into a paste.
RADISH RAITA INGREDIENTS:
1 radish grated, 1 finely chopped green chilli, 1 tsp oil, 1 tsp mustard seeds, 12 tsp urad dal, 1 cup thick un-sour curd 1 tbsp finely chopped coriander leaves, 12 tsp sugar, salt to taste Method: Heat oil in a pan. Add in mustard and urad dal, and when they splutter add the chillies. Saute for a minute.
Add the grated radish and stir till the raw smell of the radish is gone. Remove it and let it cool a bit.
In a bowl take curd, salt, sugar and mix well to which add in the radish.
Sprinkle coriander leaves and serve with biryani or pulao.
WHEN ONIONS ARE CHEAP BUY THEM IN BULK TO MAKE...
Onion powder Peel and chop onions into fine pieces.Let them dry a bit before putting them on a tray and heat them in an oven until completely dry and easy to crumble. Cool them before grinding into a fine powder. This powder can be stored in an air-tight container, either in a cool spot in the kitchen or in the refrigerator.Pickled onions Take a dozen small onions or shallots. Peel, wash and wipe dry. Make four small slices on top of each onion and place them in a jar with a sprinkling of salt.
Toss and keep aside. In a pan boil vinegar, water and sugar together. When cool, pour it over the onions and shut it tight. Shake the bottle well and store in the fridge. For a different flavour you can add spices and herbs like pepper corns, mint, basil, thyme, rosemary, etc.
DID YOU KNOW?
Bhimsen village in Bihar has an age old tradition to not use onions for cooking and villagers still respect the almost 200 year old practice set by their forefathers.
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