Indian Spiced Onions Food

INDIAN SPICED ONIONS

Steps:

• In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.

SPICED ONION DAHL

Steps:

• Take your water and cook the yellow split peas, split white gram, yellow moong dal, and red lentils along with the ginger and salt until they are soft, approximately 30 minutes.
• In a separate saucepan, heat your oil and add the cumin seeds-as the seeds begin to splutter, add the minced garlic and tomatoes and sauté for a few minutes just they begin to cook.
• Next, add the salt and other spices and thoroughly combine.
• Then, take the beans (including the water you cooked them in) and add them to the saucepan.
• Cook for 3 minutes, and serve.
• Sprinkle with chopped cilantro and a spoonful of yogurt if you choose to.
• Can also serve with your choice of breads as well.

PICKLED ONIONS - INDIAN HOME STYLE

Steps:

• Peel and shred onion into thin slivers.
• Place all ingredients in a bowl and mix well.
• Serve on the same day.

INDIAN-SPICED PORK ROAST WITH ROSEMARY AND ONIONS

Steps:

• Toast peppercorns, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool, then coarsely grind in spice mill or with mortar and pestle along with red pepper flakes and paprika. Transfer to a small bowl and stir in 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2 1/4 tsp. Morton kosher salt.
• Place racks of pork on a rimmed baking sheet and pat dry. Tie racks with kitchen twine, spacing 1" apart (make sure to tie the meat snugly; you want it to be uniform in shape so that it will cook evenly). Rub all over with spice mixture and chill, uncovered, at least 6 hours or up to 12 hours (for the best flavor, longer is better).
• Let pork sit out at room temperature about 2 hours before roasting.
• Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.
• Place a rack in middle of oven and preheat to 500°F. Toss onions and bay leaves with remaining 3 Tbsp. oil in a large roasting pan (they should cover the bottom of the pan); season with salt. Rub pork all over with rosemary oil and place on top of onions. Roast until top of pork is golden brown, 10-15 minutes. Reduce oven temperature to 325°F and continue roasting pork and onions until an instant-read thermometer inserted into the center of meat registers 135°F, 60-75 minutes. Transfer pork roasts to a cutting board and tent with foil. Let rest 20-30 minutes. Keep oven on.
• Just before serving, give onions a toss and heat in oven just to warm through. Slice pork roasts between rib bones to make individual chops; arrange on a platter with onions.

SPICED ONIONS

Steps:

• Finely chop the onions into a bowl. Add salt, chilli powder, tomato ketchup, mint sauce and mix together. Finally add the mango chutney and thoroughly mix together.
• Cover bowl and place in the fridge for a couple of hours to allow the flavours to infuse.
• Garnish with mint and serve with popadoms.