onion raita recipe, how to make onion raita | pyaaz ka raita recipe

onion raita or pyaaz ka raita recipe – another simple, quick and cooling raita recipe for summers. raitas are often made as side dish in indian hot summers to beat the heat.

this raita is doubly cooling as both yogurt and onions are good for summers. onions are specially eaten to beat the 'loo' (hot wind) of north india.

this onion raita recipe is made with just a few ingredients. on days when i do not have cucumber or tomatoes, i make this onion raita to go with our meals.

this recipe is a variation of the onion-tomato raita. i always add raw onions to the raita. the onions we get here are not pungent or strongly flavored. if you cannot tolerate the pungency of the onions, then just saute the onions in a bit of oil till they soften and then add them to the raita. you can also use the sweeter variety of onions.

i usually make raitas non spicy. this raita is spiced with ground cumin and black pepper. if you want a spicy raita with a touch of heat, then add chopped green chilies or red chili powder. instead of mint leaves, you can also use coriander leaves.

onion raita is best served with veg pulao, peas pulao, veg biryani, kashmiri pulao or biryani or even with roti-sabzi or dal-rice. pulao and biryani are usually served with an accompanying raita.

if you are looking for more raita recipes then do check palak raita, burhani raita, bhindi raita, vegetable raita and fruit raita.

onion raita recipe | pyaaz ka raita recipe

onion raita - simple & quick raita to accompany pulao, biryani, khichdi or roti-sabzi.

Author: dassana

Recipe type: side

Cuisine: north indian

Serves: 2-3

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 1 cup full fat fresh chilled curd/yogurt/dahi
• ⅓ cup finely chopped onions/pyaaz, about 1 medium to large onion
• ½ tsp roasted cumin powder/bhuna jeera powder
• ¼ tsp black pepper powder or red chilli powder/lal mirch powder
• black salt as required (i added ⅓ tsp), you can also add rock salt or regular salt
• 5-6 chopped mint leaves/ pudina patta or coriander leaves/dhania ke patte
• few mint leaves or coriander leaves for garnishing

Instructions

1. whisk the curd/yogurt till smooth.
2. then add the finely chopped onion, cumin powder, black pepper powder, chopped mint leaves and salt.
3. mix everything and serve the onion raita with your indian meals.

Notes

if you want a spicy raita, then add chopped green chilies or red chili powder.

3.2.2708

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The Pioneer Woman Recap: Spring Burning!

With the newly warm weather and bright sunshine of the season, the urge to grill is becoming stronger.

This week on The Pioneer Woman, Ree is venturing outside to fire up her grill. She'll be feeding her own family after a busy day of Spring Burning. Ree tells us that the burning of the pastures ensure that the grass and new growth will be healthy.

It's always fun picking up nuggets of ranching knowledge while watching PW. Now on to the menu!

True to form, Ree gets going on dessert: Individual Blackberry Pot Pies with Homemade Vanilla Bean Ice Cream. Nothing about the recipe sounds bad, especially because she's baking the pies in adorable mini cast iron skillets.

She starts the recipe by making the ice cream which is a standard custard base of half and half, sugar and egg that she infuses with a whole vanilla bean. The warm custard gets mixed with cold heavy cream and then turned in an ice cream machine until softly set.

A few hours in the freezer and this ice cream will be ready to be scooped onto the warm blackberry pot pies. 

For the pies themselves, Ree cooks frozen blackberries, sugar and vanilla in a large pot. A slurry of cornstarch and water gets mixed into the fruit and simmers until it's thick.

Ree uses her perfect pie crust recipe that was passed down from a friend that contains all purpose flour, salt, vegetable shortening, salted butter, beaten egg, cold water, white vinegar. The white vinegar is a unique pie crust ingredient and I would love to know what it does to the pie crust, although we don't find out today.

Ree rolls the pie crust out and cuts rounds to fit the tops of the small cast iron skillets. The crusts get brushed with egg wash and the pies get baked until the crust is golden brown and the filling is bubbling.

For this burning day dinner on the grill, Ree is making little Grilled Potato Bundles. These bundles are simply chopped potatoes and onions topped with butter, a splash a cream, a sprinkling of salt, pepper, paprika and chopped parsley. T

he bundles get wrapped up in foil pouches and grilled to perfection. The finished potatoes are a bit charred from the grill with a fantastically smoky flavor. 

Next up on the grilling menu, Ree is making Grilled Corn with Bell Pepper Butter. In her food processor, Ree pulses together cold butter, salt and different colors of bell pepper. She scoops the butter mixture onto the corn cob and wraps them in foil before popping them into the grill with the potatoes.

Making compound butters is a simple and creative way to liven up any dish and they can be made sweet or savory. 

For the main course, Ree is making Grilled Chicken Sliders with melted cheese. These chicken sliders look quick and easy enough or a weeknight meal. Ree marinates halved chicken breasts in a combination of vegetable oil, minced garlic, chopped onion, lemon juice, worcestershire sauce, chili powder, salt and pepper.

The chicken gets grilled and topped with cheese and piled onto soft dinner rolls with honey mustard, crispy bacon, tomato and sliced onion

When the Drummonds get back to the lodge after a long day of burning, they are all smudged with soot and tired. This grilled meal full of simple, flavorful food looks like it hits the spot. The sliders look divine, but it's the individual black berry pot pies with ice cream that really win over her family's heart - especially Todd's. 

Thanks for reading - and be sure to visit our section of Pioneer Woman recipes!

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paneer recipes | 24 cottage cheese recipes | easy paneer recipes

collection of 24 indian paneer recipes - paneer or cottage cheese is an ingredient which is popular in the indian vegetarian cuisine.

paneer dishes can be made in various ways, either as a dry curry or with gravy. it can be combined with with veggies like peas, potatoes, capsicum, spinach or even with mushroom.

to make the paneer dishes, you can either buy ready made cottage cheese from market or you can also make paneer at home. i always prefer to make paneer at home since its cheaper and also more hygienic. homemade paneer is softer and better than the store brought one.

paneer if often made on festive or celebratory occasions. also when there are guests at home. some of the recipe mentioned below can be made when guests arriving or you want to make a special dish for an occasion. most of the paneer recipes in this collection are tried and tested by the readers.

paneer butter masala soft succulent cottage cheese cubes in a creamy tomato based gravy.	palak paneer soft paneer cubes cooked in a smooth spinach curry
kadai paneer dry restaurant style semi dry curry made with cottage cheese, capsicum/green bell peppers & indian spices.	kadai paneer gravy slightly spicy and tangy recipe of cottage cheese cooked with tomatoes and freshly ground coriander and dry red chilies in a kadai.
matar paneer spiced and home style curry with peas and cottage cheese	shahi paneer royal & semi sweet gravy with soft paneer cubes.
malai kofta potato and paneer koftas in a creamy, rich, mild and lightly sweet gravy.	aloo paneer kofta a melt in the mouth soft textured koftas with a crisp exterior.
paneer makhani succulent cooked cottage cheese cubes in a lightly spiced smooth sauce of tomatoes & cream, with a hint of tang & sweetness.	malai paneer semi dry dish of creamy and lightly spiced cottage cheese cubes. a restaurant style recipe.
paneer tikka spiced marinated grilled cottage cheese cubes. popular tandoori snack	paneer tikka masala grilled paneer cubes in onion-tomato-yogurt based curry.
quick paneer tikka quick cocktail or mocktail snack with paneer and bell pepper.	paneer pakora gram flour coated cottage cheese fritters. a fried snack.
chilli paneer a spicy and saucy indo chinese recipe of chilli paneer	paneer manchurian sweet and sour indo chinese recipe.
paneer jalfrezi tangy, mild and semi dry dish of paneer cooked with vegetables. step by step recipe.	tawa paneer masala a semi dry curry with bell pepper, onions, tomatoes and paneer cubes cooked on tawa or a griddle. popular restaurant side dish.
paneer tikka pizza whole wheat pizza recipe with paneer tikka topping.	paneer veg sandwich sandwich made using paneer, veggies and herbs.
paneer bhurji scrambled spiced cottage cheese recipe.	paneer pav bhaji popular street food of mumbai.
dhingri dolma a delectable mushroom paneer recipe from the awadhi cuisine.	aloo paneer tikki easy and quick recipe for making tikkis or patties with potatoes and paneer.

Categories

Select CategoryAndhra RecipesAwadhi CuisineBaked SnacksBengali RecipesBeveragesBread RecipesChutneysCooking Tips & MethodsCulinary TermsDal RecipesDessertsEgg RecipesEggless CakesFasting RecipesFestival RecipesgeneralGoan RecipesGujarati RecipesHyderabadi CuisineIndian Breads & ParathasIndian Breakfast RecipesIndian CurriesIndian Street FoodIndian Vegetable RecipesIndo-Chinese RecipesInternational CuisinesKarnataka RecipesKashmiri RecipesKerala RecipesKids RecipesKonkani RecipesLow Fat RecipesMaharashtrian RecipesMalvani RecipesMicrowave RecipesMughlai RecipesNo Onion No GarlicNorth Indian RecipesPaneer RecipesParsi RecipesPickles-Sauces-DipsPunjabi RecipesRajasthani RecipesRegional Indian CuisineRice RecipesSindhi RecipesSouth Indian RecipesStarters & SnacksSummer RecipesTamil NaduVegan RecipesVegan Sweets & Desserts

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Arrabbiata Sauce: Spicy Sausage Pasta

Sitting around on the weekend watching classic movies with my dad on the weekend, I had a difficult time reconciling the images of people sitting at long outdoor tables, the vineyard green and lush in the background, digging into heaping bowls of pasta and sauce with audible groans and the pasta that I was served for dinner.  I remember thinking  It's only spaghetti. What could be so amazing that you need to moan about it? Surely I was missing some key piece between Italy and Middle America. There was a secret ingredient left out.

My mom kept our dinner menu simple when I was growing up. The same seven meals, with a bit of seasonal variance, were rotated through each week. Friday was spaghetti night, and spaghetti night simply meant a large jar of sauce with a few things added in: a diced onion, some extra garlic, a pound of ground beef. Salt was generally not allowed either.

This meal was so bland and boring to me that when I realized what good pasta could taste like, I started requesting that I get to cook on "spaghetti night" instead. Spices and sausage were instantly added, and suddenly there was a pot of fresh basil growing on our deck. Pasta was pulled just a bit earlier from its boiling water bath to achieve that true al dente doneness, and I declared "spaghetti night" a thing of the past. In my own family home, it's rarer that we have spaghetti night than a pasta night. I mean, when you open your repertoire up to pesto or carbonara or marsala wine sauces you can make it through an entire year's worth of spaghetti nights with very little overlap.

These days I'm not opposed to a good bowl of classic spaghetti and meatballs as I had been when I tried to eliminate it from my diet, but when given the option, I'll always tend towards the more kicked up version of Italian classics, the kind that make you groan with the first bite and go right back in for one more. 

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Arrabbiata Sauce Recipe

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Ingredients

• 6 ounces hot italian sausage
• 2 dried red chilis, minced (seeds removed for a less spicy sauce)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups tomato sauce
• 1 1/2 cups diced tomatoes
• 1 cup ricotta cheese, optional
• 1 tablespoon fresh parsley, chopped
• 1 cup fresh basil leaves, packed
• 1 teaspoon salt, more to taste
• 1 pound fettuccine, cooked to al dente
• 1/4 cup grated parmesan cheese

Directions

1. In a large sauté pan, brown the sausage. Remove the browned sausage, leaving behind the oil. Cook the chilies and the onion in the oil until the onion is translucent, about 5 minutes.
2. Once the onion is cooked, add in the garlic and stir. Add in the tomato sauce and the diced tomatoes and reduce heat to a simmer. Allow to simmer for 30 minutes. Add the sausage back in, along with the ricotta, parsley, the basil, and the salt. Continue to cook for another 3-5 minutes until sausage is hot and the basil is wilted.
3. Stir in the cooked pasta. Top with grated parmesan just before serving. 

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The 9-Bottle Bar Recipe: The Fig Leaf — Drink Recipes from The Kitchn

For fans of sweet vermouth, the Fig Leaf cocktail is the kind of drink that ought to be in your regular rotation. Unlike the majority of cocktail recipes, in which the spirit is the most plentiful ingredient, the build of the Fig Leaf is heavy on the aperitif wine rather than the booze (in this case, light rum). This drink falls into the category bartenders often call "reverse cocktails."

The drink's origins aren't well recorded, but the research I've come across notes that recipes for the Fig Leaf appeared in Trader Vic's 1947 Bartender's Guide as well as the 1975 edition of Patrick Gavin Duffy's Official Mixer's Manual. It's possible that Trader Vic (aka Victor Bergeron) adapted his recipe from a similar drink he came across in Hugo Ensslin's Recipes for Mixed Drinks (1916 - 1917), in which a libation named the Fluffy Ruffles called for shaking equal parts of Cuban rum and Italian (a.k.a. sweet) vermouth, along with a lime rind.

From the Fluffy Ruffles, it's easy to imagine arriving at the Fig Leaf: punch up the vermouth's presence, add some bitters to balance things out, and you've got a light-bodied, wine-forward aperitif cocktail. Since the sweet vermouth plays such a major role, the Fig Leaf offers a prime opportunity to showcase your finest stuff, such as the robust and flavorful Carpano Antica Formula.

The Fig Leaf Cocktail

Serves 1

1 1/2 ounces sweet vermouth, such as Carpano Antica Formula
1 ounce light rum
1/2 ounce lime juice
2 dashes Angostura bitters

Combine all the ingredients in a Boston shaker or cocktail shaker. Add ice and shake vigorously for 10 seconds. Strain the contents into a chilled cocktail glass. Garnish with a lime peel.

(Image credits: Roger Kamholz)

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