French Onion Soup with Rosemary Flavor

 

            French Onion Soup, a very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some croutons. or bread sticks. It can also be had in a pureed form, garnished with grated cheese. So check out the step by step pictorial recipe to prepare this comfort dish.

• 3 large onions, sliced
• 3-4 garlic cloves, sliced
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 sprig rosemary
• salt and pepper to taste
• 1 & 1/2 cups water
• 2-3 tbsp. cheese, grated
• Few croutons

          Heat butter and olive oil in a pan and sauté the garlic till it changes color.

          Now add the onion and continue to stir fry till golden brown in color. 

          Add the water, rosemary, salt and pepper to taste. Pressure cook for 3-4 whistles and let it come to room temperature.

          Discard the rosemary sprig and ladle into individual bowls. Top it up with the croutons and grated cheese. 

          Microwave  for a few seconds or till the cheese melts and enjoy. 

                    Heat butter & olive oil in a pan.

                 Add the garlic and sauté till it changes color.

                       Now add the onion...

                     Continue to stir fry till golden brown in color. 

                    Add the water, rosemary, salt & pepper to taste. 

Pressure cook for 3-4 whistles & let it come to room temperature. Discard the rosemary sprig. 

          Ladle into individual bowls & top it up with the croutons...

                        and grated cheese. 

      Microwave  for a few seconds or till the cheese melts & enjoy. 

French Onion Soup

 

          This very popular signature dish from France is a simple and a hearty soup. With few variations, I was able to create this delectable dish. I omitted the use of wine and added some rosemary instead of the mandatory thyme. Sprinkling grated cheese to the end product adds some zing to this comfort one-pot meal. You can enjoy as it is or with some bread sticks / croutons. It can also be had in a pureed form, garnished with grated cheese. 

• 3 large onions, sliced
• 3-4 garlic cloves, sliced
• 2 tbsp. butter
• 1 tbsp. olive oil
• 2 bay leaves
• salt and pepper to taste
• 1 sprig rosemary / thyme
• 4 cups chicken stock / vegetable stock
• 2 tbsp. oats, dry roasted
• 2 tbsp. cheese, grated
• Few bread sticks / croutons

          Heat butter and olive oil in a pan and sauté the bay leaves for a few seconds. Then add the garlic and sauté till it changes color.

          Now add the onion and continue to stir fry till golden brown in color. Add the stock, rosemary / thyme, oats, salt and pepper to taste and pressure cook for 3-4 whistles.

          Just before serving, sprinkle cheese over it and grill it till it turns slightly brown on the surface. Serve with some bread sticks or croutons.

Jini Dosa (Mumbai Street Food in a Fusion South Indian Style)

          Jini Dosa is a very popular and a yummy street food from Mumbai. But I gave a slight twist and made in a fusion South Indian style, complete with fresh grated coconut and idli podi. It can be relished just as it is or with coconut chutney for breakfast, as an evening snack or anytime you wish. So check the step by step pictorial recipe to prepare this wholesome and delicious fusion treat. 

           It is generally stuffed with some chopped cabbage, capsicum, onion, carrots, sauce and cheese.  But I skipped all these and stuffed with onion, tomato, green chilies, coriander leaves, tomato sauce, fresh grated coconut and some idli podi apart from cheese. 

          The uniqueness lies in the fact that it is cut into strips and rolled up. It is then served standing upright and garnished with some more cheese. You can enjoy with coconut chutney for a wholesome meal. 

• 3-4 cups leftover dosa batter 
• 1/2 cup grated cheese or as required
• 1 onion, chopped or as required
• 1 tomato, chopped or as required
• 1-2 green chilies, chopped
• 3-4 tbsp. tomato sauce or as required
• 1-2 tbsp. idli podi 
• 3-4 tbsp. fresh grated coconut 
• 2-3 tbsp. coriander leaves, chopped 
• pinch of salt
• oil to shallow fry 

  

          To make the dosa, heat a tawa / griddle and spread a ladleful of the batter. Spread it around in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and spread some of the ingredients mentioned above (except cheese). 

          Spread it evenly all around the dosa and sprinkle some cheese over it. Cook on one side till the cheese melts. 

          Cut the dosa into 2" long strips. Gently roll the dosa from one end to the other and arrange on a serving plate. 

          Make similar jini dosa with the remaining batter and the stuffing. Garnish with more grated cheese, coconut, coriander leaves and idli podi and serve with coconut chutney.

                      Heat a tawa & spread a ladleful of the batter. Spread it in a circular
                      motion. Drizzle some oil around edges & spread some of the ingredients                                          mentioned above (except cheese). 

                     Spread it evenly all around the dosa & sprinkle some cheese over it. Cook
                     on one side till the cheese melts. 

                     Cut the dosa into 2" long strips. Gently roll dosa from one end to the 
                     other and arrange on a serving plate. 

                     Garnish with more grated cheese, coconut, coriander leaves & idli podi 
                     and serve with coconut chutney.

Rava Dosa (Semolina Crepes)

          Rava Dosas, a South Indian delicacy is a very popular South Indian breakfast. They are healthy, nutritious and wholesome. They can be had, in fact, any time of the day. So let me share Rava dosa which is an instant version, where there is no soaking or grinding required.

          Just mix together semolina, rice flour and plain flour along with onion, ginger, green chilies and other spices and voila you have a dosa batter ready. Serve these delicious dosas with coconut chutney and sambar for a satisfying first meal of the day. So check out the step by step pictorial recipe to prepare it.

• 1 cup sooji (semolina)
• 1/2 cup maida (plain flour)
• 1 cup rice flour
• salt to taste
• 1 tbsp. ginger, grated
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1/4 tsp. asafoetida (hing)
• 1/2 tsp. pepper powder
• 1 tsp. cumin seeds
• 1 tsp. flax seed (opt)
• 1 cup onion, chopped
• oil to shallow fry

           In a bowl, mix together all the ingredients except oil. Add water and make a thin batter. It should be buttermilk like consistency. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and rub a cut onion on the surface. This ensures easy removal of the dosa.  

          Pour the dosa batter, little at a time, around the edges first and then fill up the centre. Drizzle some oil around the edges and over it.

          Lower the flame and cook the dosa till it is done one one side for 1-2 minutes. Flip it over and cook the other side too. When done, transfer to a serving plate.

          Make similar dosas with the remaining batter and serve with coconut chutney and sambar.

                        Mix all ingredients except oil. Add water & make a thin batter. Keep
                        aside for 15-20 minutes.

                      Pour dosa batter, little at a time, around edges first & then fill the centre.
                      Drizzle some oil around the edges and over it.

                      Lower flame & cook dosa till done on one side for 1-2 minutes. Flip it
                      over & cook the other side too. 

                                 Serve with coconut chutney and sambar.

Stuffed Sauteed Onion Paratha / Flat Bread

          Parathas or Flatbread are the most popular and favored breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed onion paratha, where I first sautéed the onion along with some spices and then stuffed to make these yummy parthas.

          Serve them with either chutney, yoghurt, pickles or butter for a sumptuous meal. They are ideal for breakfast, brunch, lunch, dinner or as a lunch box meal. So check out the step by step pictorial recipe to prepare it.

Stuffing - 

• 1 tbsp. oil    (Makes 4-5 parathas)
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 3 onions, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. garlic, finely chopped
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 2 tbsp. roasted chickpea flour
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. fried onion (opt)

Paratha - 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• pinch of pepper powder
• oil to shallow fry

          Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add all the dry spices and continue to stir fry for a minute. Add the coriander leaves, give it a stir and switch off the flame. Transfer to a bowl and add the fried onion. Mix well and keep aside to cool.

          Paratha - In a mixing bowl, mix together flour, salt to taste and pepper powder. Add required quantity of water, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the onion stuffing. 

          Cover with another poori and roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.

                     Heat oil & temper with cumin seeds & asafoetida. Add onion, ginger,
                     garlic and green chilies. Sauté till light brown. 

                                  Add all dry spices & continue to stir fry for a minute. 

                                 Add coriander leaves, give it a stir and switch off the flame. 

                       Transfer to a bowl & add fried onion. Mix well & keep aside to cool.

                         Roll out each portion of the dough into a small disc, just like a poori.

                              Take a poori & spread required portion of the onion stuffing. 

                                  Cover with another poori & roll out into a paratha. 

                                  Make similar parathas in the same manner. 

                          Heat a tbsp. of oil on a tawa & shallow fry parathas on both sides
                          till golden brown in colour. 

                               Serve along with chutney, yoghurt, pickles or just plain butter. 

Onion Coriander Leaves Chutney

          This is a yummy onion and coriander chutney that can be relished with any South Indian breakfast like idli, dosa, uttapam, upma, etc. They also tastes divine with snacks and appetizers too as a dip. It is a very good substitute for coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1 onion, sliced
• 2 garlic cloves, sliced
• 2 fresh red chilies
• 1/4 cup coriander stems, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

       
           Heat 1 tbsp. oil in a pan and saute the onion, garlic, chilies and coriander stems till light brown. Switch off the flame and let it cool down.

          Add the peanuts, coriander leaves and salt to it. Grind into a paste by adding very little water. Heat remaining oil and temper with mustard seeds. 

          After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. Serve as required.

Heat 1 tbsp. oil & saute onion, garlic, chilies & coriander stems till light brown. 

                                 Switch off the flame & let it cool down.

                              Add peanuts, coriander leaves & salt to it. Grind to a paste. 

                  Heat remaining oil & temper with mustard seeds. Add urad dal & curry leaves.
                  Sauté few seconds & switch off the flame. 

                         Pour the tempering on the chutney & mix well. Serve as required.