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Thread: NO~ONION NO~GARLIC recipes

  1. #1
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    NO~ONION NO~GARLIC recipes

    Hello to all.

    I have been following all the wonderful recipes floated in various threads. All of them are great cooks and very kind to share good things with everyone.
    Here in this thread I wish people could pour in some good recipes for cooking on special occassions.
    It so happens that when there is an auspicious day, our taste buds ask for something special and tasty !! Some people fast probably every week (fridays) or some people go for
    No-Onion , No-Garlic kind of diet.
    It will be helpful for me and lot of others if we share some good
    'No-Onion, No-Garlic' recipes too!!

    For a start I am sharing a very simple recipe for such occassions.

    STUFFED CAPSICUM

    Serves : 4
    Ingredients:-

    For Potato Stuffing :
    Potatoes - 3 Medium sized
    Ajwain / Omum seeds - 1 tsp
    Methi leaves - 1 Bunch (approx. 2 cups)
    Chilli Powder - 2 tsp
    Green chillies - 2
    Dhania Jeera Powder - 1 Tbsp
    Turmeric pd - 1 tsp
    Garam Masala - 1/4 tsp
    Lemon Juice - 2 tsps
    Water - 1 tbsp
    salt to taste

    For Capsicum :
    Capsicum - 3-4 medium sized
    Jeera - 1/2 tsp
    Red chilli pd - 1 tsp
    Turmeric pd - 1/4 tsp
    Dhania Jeera pd - 1 tsp
    salt

    Method :-
    --Boil potatoes, cool and mash well. Wash and cut methi leaves.
    --Heat oil in a kadai, add Jeera, ajwain, methi leaves. Let it cook for 2 mins.
    --Add green chillies, chilli powder, dhania jeera pd, garam masala, salt, mashed potatoes. Add just 1 tbsp water. Cover and cook til spices blend. Switch off and let it cool. Add lemon juice.
    --Cut Capsicum into long 4 halves (lengthwise) or even 2 halves as per choice.
    --Stuff potato filling into this.
    --Heat little oil in a kadai and add jeera, red chilli pd, salt, dhania jeera pd, turmeric pd.
    --Drop capsicums with the green side under and potato side on top. Cover and cook for 3 mins. Open and cook for 2 mins and when capsicum is done turn side.
    -Cook till it turns a little brown.

    Sprinkle coriander leaves. Serve hot for rice/ chappati.

    Alternatively : Can bake in oven at 350 deg F for 20 mins each side.

    Thankyou and enjoy!!

    Please help me with more recipes as I am falling short of them..

    rajsand

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  3. #2
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    Great thread Rajsan!
    Keep up the good work
    Hope others will contribute to this too.
    GV

  4. #3
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    hi

    hi !
    Good start

  5. #4
    Senior Member Veteran Hubber Surya's Avatar
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    Is it possible to make Bhelpuri and Paani puri without onion. Would it taste good?
    Back after a while...

  6. #5
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    No Onion No Garlic

    Hello Friends

    Thankyou gv and sarithasai. We need more people to contribute to this thread, will be helpful.

    Hello Surya.
    Sure you can make Bhel puri and Pani Puri without onion and garlic.

    Regarding Bhel Puri :-
    make 3 kinds of chutneys :
    Sweet Chutney : with Jaggery, Tamarind , Dates & chaat masala
    Green Chutney : with Green chillies, Coriander , salt & lemon juice
    Red Chutney : lots of red chillies, dhania (coriander seeds), Jeera (cumin seeds) & salt

    While making bhel have tomato, potato, Moong sprouts( boiled a little), sev , Mamra and chutneys. Moon sprouts will give the crunchy feeling that onion would give.
    Try it , will be good though the taste will not be the same ..

    Regarding Pani Puri : Sure you can make this too without onion and garlic. You never have onion and garlic in this recipe.

    Let me share another good recipe I tried over the weekend
    This is a staple diet for people in Maharastra during their fasting days!


    SABUDANA KICHIDI (JEVVARASI UPMA)

    Serves : 4
    Ingredients : -

    Sabudana (Jevvarasi) - 2 big cups
    Peanuts - 1/2 cup
    Potatoes - 2 Boiled and cut into cubes
    Jeera - 2 tsp
    Green chillies - 6
    Oil/Ghee - 1 tbsp
    Sugar - 1tsp
    Grated coconut for garnish - 1 tbsp
    Coriander leaves for garnish
    Salt - 2 tsp

    Method :-
    --Soak sabudana overnight (or 8 hrs) with just enough water [be careful not to add more than the level of sabudhana]
    --Just touch the sabudana and see if it is soft.
    --Roast peanuts and when cool grind to a powder
    --Add salt and peanut powder to sabudana and mix well with your hand [ be careful not to mash the sabudanas, mix well with very little pressure]
    --Heat kadai, add oil. Add jeera and when it leaves the smell add green chillies.
    --Cut boiled potatoes when it is cold else it will get soggy and mess up the whole thing. I prefer to keep the potatoes in fridge while I am doing all this and cut it when required.
    --Add the potatoes. Sprinkle a pinch of salt over the potatoes.
    Keep on a high flame for 5 mins and let the potatoes brown a little.
    --When done reduce flame and add the sabudana.
    --Stir well , cover and cook for 5 mins.
    --If it is too hard.. add 1 tblsp water
    --Now add 1 tsp sugar and keep stirring until they turn transparent ( will take a few mins). Dont leave it on the flame, sabudana with stick to the kadai very fast.

    When done swtich off and add coriander leaves and fresh coconut.
    Sabudana is good for health and so is peanut (Fibre).

    Thankyou and Enjoy.

  7. #6
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    gr8 thread

    hi,
    this is a wonderful thread. i'm in need of a lot of these no onion no garlic recipes too.
    herez how i make capsicum curry.

    Ingrdients
    capsicum 500 gms
    salt, chilli powder to taste
    gram flour (besan) 3TSP
    oil for seasoning
    mustard, urad dhal, hing (perungayam) for seasoning

    Method
    1. cut capsicum into small cubes and cover cook with some salt in the microwave till done. (this will reduce oil consumption)
    2. meanwhile, add oil in a pan allow mustard seeds to splutter and then add urad dhal and hing then add capsicums.
    3. wen capsicum is almost done, add chilli powder and gram flour. the more the gram flour u add, the more the oil it will consume, and the more tastier it will b.
    4. keep frying till the raw smell of gram flour is gone.
    5. it goes well with chappathi and also with rice.

    Note : make sure u only add chilli powder for all curries at the end so that the absorption of oil by the powder can b minimised.

  8. #7
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    sabudhana kichidi

    hi,
    instead of potatoes, u can also use soaked moong dal, just boil until soft and use it. it will taste too good

  9. #8
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    kootu

    u can make a lot of kootus with no onion and garlic. i'll post the recipes soon.
    bye

  10. #9
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    hi

    Hi everybody!

    Shall write the recipe for simple Carrot Curry


    CARROT CURRY

    Carrot 2 Big
    Green Peas 1 cup
    Green Chillies 3 or 4(chopped small)
    oil 1 or 2 Tbsp
    Hing a pinch
    Mustard seeds 1Tsp
    Jeera 1/2TSp
    Turmeric powder 1/2 Tsp
    Urad Daal 1tsp
    Curry leaves 4 to 5 leaves(if available)

    dry coconut powder
    or grated 2 Tbsp or little more
    Salt


    Procedure:
    Cut the carrot into small pieces as much as possible and keep aside.

    To oil, add mustard seeds,Jeera,urad dal,hing,turmeric powder,
    green chillies,curry leaves ,saute it for a min or 2 and add green peas, saute for 2min , add the carrot and mix once and sufficient quantity of water for the carrot to cook.After it is cooked,add required qty of salt.That is all.This curry looks colorful too .



    Hope u all wld like it.
    Njoy















    [/b]

  11. #10
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    Continued...

    Sorry Continued procedure of carrot curry
    Add the dry Coconut powder at the end just before switching off the gas and mix it.

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