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Southindian style stir fried onion is a very common dish prepared during summer. Onion acts as a cooling agent for the body and helps control heat boils or any heat related skin rashes. This recipe is a basic side dish which can be used in as stuffing in grilled cheese sandwich or wraps. To prepare wraps we need roti and grilled paneer, tofu, pineapple, potato or chicken of choice and top it with stir fried onion and serve the wraps hot.
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Ingredients: 500 Grams Large Red Onions 3 Sprigs Curry Leaves 1/4 Tsp ASafoetida 1 Tbsp Chilly Powder 1/4 Tsp Turmeric Powder 1/4 Tsp Pepper Powder 1/2 Tsp Cumin Seeds 1/2 Tsp Split Gram Dal 1/2 Tsp Mustard Seeds Salt as per taste 1 1/2 Tbsp Oil Raw Cane Sugar 1 Tbsp (Optional)
Method: Wash, Peel and Thinly Slice the onions. Heat a wok with oil and add the mustard, split urad dal, cumin allow all ingredients to splutter but burn. Once the mustard stops spluttering add asafoetida followed by sliced onions, chilly powder, turmeric powder and pepper powder. Add 1/4 tsp salt and fry the onions.
To cook the onions faster add 1/4 cup water and cover allow the onions to wilt for five minutes on low flame. Onion will reduce and wilt easily. Place on high flame and allow the moisture to evaporate fry till oil separates add salt and sugar as per taste. If your adding sugar allow to caramelize and then remove from flame. Serve hot with roti, toast or in a raita and enjoy 😉
Tips I follow: To chop onions in bulk for any recipes place it in fridge overnight this way you can avoid eye irritation. We can also peel and chop onion in half and add it to a pot of ice cold water to avoid eye irritation.
Broccoli can be incorporated in any dish it is such a versatile vegetable. Since my blog is all about fusion indian and traditional recipes broccoli vada pav was a perfect post for the season and it is peek broccoli season. This recipe is a must try and everyone in the family will enjoy the taste.
Ingredients For Vada: 200 Grams Broccoli 200 Grams Boiled Potatoes 1 Large Onion Finely Chopped 2 Sprigs Curry Leaves Finely Chopped 5 Sprigs Coriander Leaves Finely Chopped 10 Green Chilies Ground into Paste 1 Tbsp Ginger and Garlic Paste 1/2 Tsp Mustard Seeds 1/2 Tsp Cumin Seeds 1/4 Tsp Asafoetida Salt as per taste 2 Tbsp Oil...
How to clean broccoli detail video and blog links 😉
Method: Watch the video how to prep broccoli, par boil, drain and coarse grind the broccoli and reserve.
Heat a pan on medium flame with 2 tbsp oil. Once the oil reaches temperature add mustard seeds, cumin seeds and asafoetida allow to splutter. Once the mustard seeds stops spluttering, add finely chopped onions, chilly paste, curry leaves, ginger and garlic paste fry all the ingredients until the onion turns transparent. Add the coarse ground broccoli to the onion masala and fry for a minute. Add salt as per taste, occasionally keep stirring and allow excess moisture from broccoli to evaporate.
Crumble and add the potatoes to the broccoli, mix well. Once the potato and broccoli has combined check for salt and adjust as per taste, remove the mixture from flame and allow to reach room temperature.
Wet your hands or apply oil and start forming slightly larger than lime vadas and reserve on a plate. We can prepare the vada mixture ahead of time and store it in a airtight container refrigerated until use.
Ingredients for Bajji Batter: 2 Cups Chickpea Flour 1 Tbsp Chilly Powder 1/2 Tbsp Asafoetida 1/4 Tsp Cooking Soda 10 Chilies Pricked with a fork Salt as per taste 2 Tbsp Hot Oil + Oil for frying...
Method: Heat a wok with oil for frying on low to medium flame. In a mixing bowl sift and add the flour. Add salt, chilly powder, asafoetida and 2 tbsp hot oil. Gradually add water and mix to form a smooth batter. Consistency of batter neither should be thick nor thin, When we dip a spoon or our fringer in the batter it should evenly coat. Once the batter is ready we can dip the prepped vadas and fry in hot oil.
Dip each vada in batter once its evenly coated drain excess batter and drop in hot oil. Prepare 4 vadas in a batch. Fry on medium flame till golden, drain excess oil and serve as hot as possible. For added heat we can deep fry the chilies and serve along with vadas.
To spread inside the pav buns I used sriracha and mayo. I also used 3 packs of pav bun for this recipe. Slice the pav bun in the middle not all the way through, spread 1/2 tsp of sriracha and 1/2 tsp of mayo evenly in the pav buns, place the fried vadas and serve hot with chiies...Enjoy 😉
If you don't want to use mayo and sriracha then try my mint or chilli chutney recipe to spread inside the pav buns. Please click on the links for recipes.
Tips: Prepare the vada mixture and batter and store it in air tight container refrigerated until use. The reason I'm stressing on this step is because the dry air in the fridge will eliminate moisture in the vada mixture. The batter will also set and if excess water is added we can drain once its distilled and surfaced.
Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.
Broccoli can be prepped, cleaned and frozen until use. We can substitute broccoli instead of cauliflower. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.
How to buy and chop broccoli? I normally buy entire head of broccoli from market. Make sure the broccoli is bright green in color and does not have yellow flowering. Separate the florets from the head and also peel and use at least 3/4th amount of broccoli stem. Harder portion of the stem can be used in stocks or soups.
How to eliminate pesticides and tiny insects/worms in broccoli? Bring 3 cups of water to a boil in a heavy bottom pot. Add 1 tbsp of salt and 1 tbsp of white vinegar to the water once the water reaches rapid boil place it on low flame and add the broccoli. Stir occasionally cook for a 30 to 40 seconds, remove the pot from flame and allow the broccoli to sit in hot water for a minute. Drain the water and add cold water to the broccoli and rinse twice in cold water. Drain excess moisture from broccoli using a colander and use as required. We can bag these florets and store it in the freezer until use.
Take a break towards Kolar and in under an hour you will be at Savi - Garuda Farms. You can spend your time picking fruit and vegetables, take in many of the rugged trails available and spot peacocks, blackbucks and deer. While we wait for the next mango season, there's plenty of excitement available now at the farm. A bountiful patch of vegetables and flowers waiting to be picked. Truly a magical trail waiting to be explored followed by yummy home cooked organic meal.
Ideal journey for kids and explore life in the farm. Let them enjoy the joys of picking vegetables and flowers. Let them play with animals in the farm. Give them the feel of open spaces and rugged tracks and give them the taste of a home cooked lunch. For a quick escape out of the city and to experience this tour in farm, pick any of these slots, 9 AM to 2 PM or 4 PM to 8 PM .
Package details:
Enjoy a refreshing drink and some snacks.
Take in a tractor ride around the farm.
Pick your fruits and vegetables.
Enjoy a traditional banana leaf lunch or dinner.
Savi Trails arranges pick-up for the people in Bangalore. Best place to escape for few hours from the routine and enjoy nature. They can also organize corporate tours group size max 20 to 25. Garuda Farms located at Garuda Palya in Kolar district.
I got a invite via Arka communications to join for a farm to fork event, this travel invite was just at the perfect time. Taking a break and heading towards kolar was definitely a rejuvenating experience. We started our journey at Bangalore Press Club after a quick masala dosa breakfast at nisarga infantry road, ten of us boarded two vehicles and headed towards garuda palya kolar.
Breakfast: Benne Masala Dosa
Mandatory Travel Selfie 😊
We reached garuda palya by 11am, Garuda palya is 60 kms from Bangalore on Kolar highway. Very friendly hosts Mrs.Meenakshi, her Mother law and Sister in law Manju Gowda welcomed us to their farm Savi-Mango Trails. Entire farm is managed by three women it was truly very impressive. After few refreshments we started to explore the farmhouse...
Exterior of the farm house...
Entrance...
Varanda...
Homemade snacks and refreshments...
Avarekalu Mixture (Deep Fried Field Beans)...
Kobari Barfi (Coconut Sweet)...
Kajaya (Deep Fried Rice Fritters)...
Kadalai Puri (Puffed Rice)...
Sapota Fruit/Chikoo...
After few refreshments we were totally feeling at home and were ready to explore the entire farm...
A short tractor drive to the mango orchard...
The sight of flowering and budding trees was so beautiful. Many in our team also spotted deers and few birds on this hike...
By end of March till June its mango season, anyone can book this trail and enjoy the bounty at the farm and can also pluck and buy your own harvested mangoes.
First mango yield yet to be harvested...
Only one or two mangoes will survive from this bloom...
Tiny Raspuri Mangoes...
A quick pic at the lake which is located in the property
After a quick tour around the mango orchard, all of us enjoyed a short hike towards the farm...
Many from our team who were adventures enjoyed rock climbing and bird watching...
We spent an hour and half hiking, exploring and enjoying the wilderness, many locations at the farm is still untouched which is perfect for wildlife.
We enter the vegetable and fruit path at the farm...
Sapota tree...
Beans and green onions patch...
Days Harvested Fruits and Vegetables...
Sambar Onions (Shallots)...
Figs
Green Chilies
Bumblimass (Indian Grapefruit)
Banana Flower
Banana
Ridge Gourd and okra
Coconut..
We can buy all this produce at the farm. They also sell red rice, brown rice, millets, dry beans cultivated at the farm.
After a wonderful hike and gaining knowledge on eco friendly farming, we headed back to the farm house for a scrumptious gowdru manne otta...
Masala Vadai (Chickpea fritters)
Rasam (Pepper water)
Natti Kozhi Fry (Free range chicken stir fry)
Suggi (Sweet Dumpling)
Lime Rice
Aloo Palya (Potato Stir Fry)
Kosambari (Cucumber and Mung Beans Salad)
Coriander Coconut Chutney
Ragi Mudde (Finger millet muddle)
Curd Rice
The lunch was amazing it was so satisfying. We can book for veg or nonveg lunch/dinner as per preference. They do not serve alcohol, please carry your own.
I was back enjoying nature and relaxing in the garden. Few clicks of bougainvillea plants in full bloom.
A short trip not so far from Bangalore escaping to a stress free environment helped me calm down and enjoy. I highly recommend Savi Trails be it mango picking or trails around the farm it was enjoyable. Kids and adults will get to learn about wildlife and eco farming. Concluding my travel blog with a group pic.
