Stuffed Onion rings

After two consecutive sweet kind, (desert / confectionery) Thought of something spicy and crispy non-continental.  

Cutlets are the most preferred vegetarian starter for the gathering. Usually, cutlets are shallow fried but, I wanted to bake the same cutlet mixture, stuffed in-between the onion rings. I must say, baked onion rings turn out well with good texture and taste.

 Ingredient –   one big size onion {cut into (horizontally) ring shape about 1 inch thickness}        ;        one boiled (med-size) potato       ;        1 cup of finely chopped mix vegetables (carrots, capsicum, cabbage, green peas )         ;        One (small) onion finely chopped        ;     one green chilli      ;         1 tsp of ginger garlic paste        ;        1 tsp of chilli powder       ;       salt to taste        ;        1 tsp of lemon juice       ;       chopped coriander leaves      ;       1 /2 cup milk       ;       all purpose flour for dusting     ;      bread crumbs      ;      1tbsp of coconut oil

In pan pour oil and fry the finely chopped onion till light pink in color then add green chilli, ginger garlic paste, vegetables and stir for while. Add chilli powder, salt, mashed potato and continue to stir in low flame till all blend together. Switch off the flame and squeeze a lemon and sprinkle chopped coriander leaves and keep aside.

Place the onion ring on the greased baking tray and fill the onion ring about 2 tbsp of potato filling. Press firmly the stuffing sits inside the onion ring. Keep the tray into the fridge for about 30 -40 min.

Remove the tray from the fridge and dip the onion ring along with stuffing into the milk and into the all purpose flour and again into the milk and into the bread crumbs. Just make sure the flour and bread crumbs coats well and uniformly. 

Transfer the baking tray into 180°c pre heated oven till it becomes brown in colour. Turn the rings and bake again till (other side) it becomes brown.

Remove from the oven and brush with melted butter both side and sever hot.

Turmeric Onion Bread

Lately, my husband shown few white papers published about the medical properties of Turmeric. Though, we all know turmeric is a good antiseptic Agent. But, the white paper revels much more about turmeric’s curing and healing properties. Even it has ability to fight against cancer cells.

Since then, I had been using Turmeric in raw form in my day today cooking. Apart from its healing / curing properties, I liked its aroma and color. So, why can’t in baking too……..?

Turmeric rhizome, which is the underground stem, looks very much like ginger (member of the ginger plant family) quite popular spices in South Asian and Middle Eastern cooking and is widely used in Ayurvedic system of traditional medicine in India. 

I thought, along with turmeric, adding the Onion and Chilly will give a unique taste and flour to the loaf. As I thought, it turns to very good (savory kind of) bread. I pat myself.

Ingredients :  3 cup of whole wheat flour     ;        1/2 cup of all purpose flour      ;      1 tsp of sugar       ;        1 tsp of salt        ;        1 tsp of yeast      ;        25 gms of soft butter     ;     2 tbsp of grated fresh turmeric        ;          1 small chopped onion           ;         1 green chopped chilli       ;     1 ½ cup of lukewarm water

Procedure : In a bowl add  lukewarm water, sugar,  yeast and mix well and kept aside for 10 -15 minutes. In another bowl, mix the whole wheat and all purpose flour and salt and mix well.

Add salt, butter, onion, turmeric, 2 cup of flour mix in to the yeast mixture and start kneading the dough. Add the remaining flour little by little and knead until it is smooth and elastic.

Form a ball shaped dough, coat with oil and cover with damp cloth and leave it at room temperature for about 60 – 90 minutes or allow it to rise, double in volume. 

Deflate the dough and place the dough on a flat surface and roll it into a greased loaf and cover the loaf pan with damp cloth for about 60 minutes. 

Transfer the loaf pan into a 180°C pre-heated oven and bake at 180°C for about 40 minutes or till it done well. (Tent the loaf with aluminum foil if it begins to brown too much)

Take away the loaf pan from the oven and after a minute turn it out onto a wire rack and brush with melted butter and allow to cool.

Serve the bread with Cheese and Green Chutney………..imm Its Divine.

YeastSpotting

the YeastSpotting page.

the YeastSpotting page.