Thursday, February 23, 2012

Bhareli Dungli / Bharva Pyaaz / Stuffed Onions

Bhareli dungli / Stuffed onions are a delicious side which pairs well with traditional Gujarati meals. The onions stuffed with besan are slow cooked to make the onions soft and sweet and the besan adds a crunch outside. One of my favorite combinations is baingan bharta with khichdi, bajri rotlas, yogurt and these onions. They also taste good with some moong daal and rotis.


12 small onions, about an inch in diameter
1 cup besan, split yellow chickpea flour
1 1/2  teaspoons chili powder
1/2 teaspoon turmeric powder
1 1/2 teaspoons cumin coriander powder (dhania-jeera)
1/2 teaspoon garam masala powder
1/2 teaspoon sugar
2 1/2 tablespoons oil
1 teaspoon cumin seeds (jeera)

Clean and peel the onions. Make a slit on the top of the onion, make another slit perpendicular to it on the opposite side.
Mix the besan with the spices, salt and sugar and one tablespoon of oil. Mix well. Taste and adjust for salt and spices as well.
Fill as much of the besan mixture into the slits without splitting the onions. There may be some extra besan, save it.
Heat oil in a heavy bottomed pan and add the remaining oil. Add the cumin seeds next and when they begin to crackle, add the onions. Cook on low heat on the top till it becomes golden and then cook on the other side. Do not stir or shake the onions too much, it will cause the layers to peel. When the onions are almost cooked, add any remaining flour and cook till it is cooked and browns a little. 
Serve hot!

Saturday, February 18, 2012

Greek Style Zucchini Fritters with a Mint dip

I have been a fan of Kevin's blog for a long time. While I am a long way from the Bahn mi burger or the Okonomiyaki, these fritters were right up my alley. I had some fresh zucchini (for which I paid a bomb here in Nagpur) and feta in the fridge and the resultant combo was yum. I added a green chili for some additional spice to the recipe.



1 1/2 cups freshly grated zucchini
1/3 cup chopped coriander
4-5 leaves mint chopped fine
1 1/2 tablespoons crumbled feta
1 small onion (or spring onion), finely diced
1/2 cup whole wheat flour
1 green chili, finely diced
Oil as needed 
Black Pepper

Mix all the ingredients except the oil. The moisture from the zucchini will provide binding, if not add a little additional water to form the batter. Heat a non-stick pan and add a teaspoon of oil to it. Form small patties and fry till golden brown. Flip and cook the other side. It should take about 5- 6 minutes per fritter. 
Serve hot with the mint dip. 

Mint dip:


1/2 cup greek yogurt (or regular yogurt strained to remove some of the water)
3-4 mint leaves, finely chopped
Black pepper

Mix all the ingredients together and serve immediately. 


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