Baked Crispy Onion Rings

 For Blog Hop Wednesday this month, I am paired with Harini of Tamalapaku and among all the variety of dishes that are there on her blog, I chose these Baked Crispy Onion Rings. To know more about Blog Hop Wednesdays check this. To see what other blog hoppers are up with see this.

 

Ingredients:

1 Large Onion sliced in rings. I used the white variety.

For the coating batter

2-3 tbsp AP Flour

1 tsp corn flour

A generous pinch of salt

1/4 tsp apple cider vinegar

1/4 cup water

For coating the onion rings

Bread Crumbs, as needed (I used 2 multigrain bread slices, toasted them and churned them to crumbs)

1 tsp oil

1/4 tsp Italian dried mixed herbs

1. Preheat the oven at 200-220 C. Line a baking tray with parchment paper. Set aside.

2. Mix all the ingredients for making the batter and add water and whisk till there is no lump.

3. Mix the bread crumbs, seasoning and oil and rub with your fingers.

4. Dip a onion ring in the batter and then coat it with the crumbs and place them in the lined baking tray. Do the same with all the onion rings.

5. Bake them for 15 minutes, turning them once after 7-8 minutes to ensure they are uniformly crisp.

6. Serve with tomato ketchup or sweet chili sauce or enjoy with a cup of tea.

Notes:

1. I used multigrain bread crumbs as I had them at hand. But, I think using regular bread crumbs will be better for taste.

2. Instead of bread crumbs, I think coarse semolina should also work fine.

3. Do not slice the onion too think or they will burn while baking.

Only disadvantage of this recipe is that, one has to be patient while making them. It is simple enough but baking the rings is time consuming. But, on the brighter side, they are really low fat and you don't have to worry about having eaten too much of them.

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Green Chutney ~ Variations~ Indian Kitchen Staples

Green Chutney/Dip is another thing that you will always find in my fridge. A must for Indian Chaats and pairs well with Indian snacks like Samosa, Paneer Tikka, Onion Bhaji, Vada Pav, Cutlets etc. The list can be endless. I had shared a recipe of this chutney in my Vada Pav post. But, I thought a separate post for this versatile chutney will be helpful for any one looking for this recipe.

You can make it in many ways and hence I have included a list of the variation right after the recipe. Let me know how you make it.

Green Chutney:

1 bunch of coriander leaves (will be about 3 cup of coriander leaves)

1 ripe tomato (optional)
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece, peeled
Salt to taste.
Lemon juice as needed.

Process:

1. Add all the ingredients in a grinder and make a paste. Add water as little as possible.
2. Add lemon juice to taste just before serving.

 Variations:

1. Add half measure of plucked fresh mint leaves and adjust seasoning for Coriander and Mint Chutney.

2. You can leave out tomato totally. Instead, 1/4th cup of chopped raw mango (when in season) for a tangier chutney.

3. You can can add 1/4 cup of chopped onion and 1-2 garlic cloves if you wish.

4. Another variation would be to add dried pomegranate seeds to it. 

5. You can also add a few tablespoons of tamarind paste.

6. Add a few pieces of fresh coconut flesh

It can be stored for weeks  in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Once the chutney cubes are frozen, you can take them out and transfer them in a Ziploc back and refrigerate until needed. Generally, I defrost two cubes of chutney in microwave and then add lemon juice. It is ready to use.

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Tamarind and Dates Chutney ~ Sweet Chutney~Mithi Chutney~ For Indian Chaats and Snacks

There are certain things that you will always find in my fridge and one of them is this dip/chutney. This 'mithi'(sweet) chutney as it is popularly called is one of the staples when making Indian chaats and pairs well with Samosa, Dahi Vada or Paneer Tikka. There are a number of ways to make it - with or without dates and I have made some varieties of it myself, depending on the things I have at hand. It was only when I posted these Dahi Vadas, I realized I have not posted a recipe of this sweet dip on this space, even though I have mentioned serving a couple of dishes here with it. So, when I made a fresh lot of this dip recently, I clicked a few pictures to share them here.

A post for another staple dip - Green Chutney will be up next. Lets hop to the recipe of this Tamarind and Dates Chutney now.

Ingredients:

15-20 dates, pitted, soaked overnight with just enough water to soak them
1 cup tamarind pulp
1 cup brown sugar/regular sugar/grated jaggery
2 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp salt
1 tsp black salt
1 tsp ground ginger

Process:

1. Puree the dates along with the water they were soaked in.
2. Dry roast cumin seeds and the fennel seeds and coarsely ground them in a pestle mortar. Alternately, you can also finely grind it in a mixer.
3. In a heavy bottomed pan add the dates puree, ground cumin and fennel mixture and the rest of the ingredients and a cup of water.
4. Bring it to boil and then lower the heat and simmer the mixture for 15-20 minutes, stirring occasionally. Take it off gas and let it cool completely.
5. Store it in sterilized glass jars and keep them refrigerated. Keep well for 2-3 months. Use it as needed in Indian chaats or as a dip with snacks or starters.

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Random Pictures #1 ~ Dublin ~ For Saturday Snapshot

For Saturday Snapshot, I thought I would post some random pictures from Dublin this time. as I browsed through the pictures taken sometimes back, I chanced upon some pictures, taken at different times, of the canal that flows near my house.

Saturday Snapshot is hosted by Alyce of At Home With Books. It’s easy to participate – just post a picture that was taken by you, a friend, or a family member and add your link on Alyce’s site.

Only a couple of minutes walk away from  my house, this is my favorite place for a quick walk and the Swans in the canal adds to the beauty of it.

 (Swans @ Canal)

 (On a cloudy day)

(On a bright day)

(In Black and White)

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Lucky Library Picks # 9

The last couple of books I have read have not kept me glued to it. I mean, they were not bad read, but they were not absolutely riveting. That is why when I went to the library this time, I had in mind which author's titles I want to pick. And finely, I zeroed on these two books for Lucky Library Picks.

Kane and Abel by Jeffrey Archer and The Rescue by Nicholas Sparks

I have always enjoyed the books by these authors and at times when I need something to read that will have my undivided attention, I know I can fall back on their books. You can see reviews of books by Nicholas Sparks and Jeffrey Archer by following the link.

Do you have something to share? I will love to hear.

Saved

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