coffee_rules Posted April 11, 2015 Posted April 11, 2015 Red Onion Chutney 1. Cut onions (nos. 3) to pieces (you will be grinding it, so don't have to cut it too small) 2. Heat a saucepan over medium heat and swirl in oil. 3. When the oil is heated, add onions. 4. Saute for about 5 minutes. 5. Then add dry red chilli (2 pieces). Saute for 2-3 mins. 6. Add cashew nuts as needed. 6. Add tomato (2 pieces) and saute well. 7. Add salt and saute for a few more minutes. 8. After sauteing it well...grind it in a mixer. 9. Taste it; if you need more salt, add and grind it again. 10. Fry small mustard seeds (black) in a pan. 11. Add the fried mustard seeds to chutney. It tastes good with dosa and samosa :marchmellow: Add Hing and kadi patta (curry leaves) at 11. There is no chutney without Hing in the tadka. There is a saying in Kannada, if there is Hing and Coconut available, any Monkey can cook food.
Brainfade Posted April 11, 2015 Posted April 11, 2015 I've never tried the pre-packaged ones. I usually cook Lucknow Biryani for which they are not needed. However, for these repetitive and time consuming tasks try doing them in a larger quantity and freezing the rest. The time frying onions for one Biryani is about the same as for five. It's specially fine to freeze stuff with minimal water like brown fried onions are without distorting the taste when thawing. That's what I've done (although only enough for 2 rounds of Biryani, not 5!). Takes a good long while (not 15 min like gattaca suggests ..s/he must be a cutting machine!). To make biryani with 1kg of mutton (which is what I typically do), you need 3 - 4 largish onions. Cut into thin slices and fry to crisp in >/= 3 batches. A good 60 - 75 minutes. But I'm going to suck it up and keep doing it that way - the advantages are too many. Freshness. Not too floury. And using the flavored oil for marination - yum!! Thanks, all, for your thoughts!
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