Mangalorean Recipes

  • Increase font size
  • Default font size
  • Decrease font size
Home Food Information News Flash Innovative citizens cut onions to size

Innovative citizens cut onions to size

E-mail Print PDF

OnionsMumbai: Ingenuity is the new tool with which housewives are cooking meals these days.Paring the use of expensive onion and tomato,homemakers across the city are crushing cabbage and boiled potato into their gravies to thicken them.Others are using curd,cornflour or chickpea flour.Defiant ones are experimenting with new ingredients like powdered masala to turn the kitchen into one big picnic.
The hydra-headed monster of inflation is causing ripples even within those households that do not ordinarily count their consumption pattern.As one curbs the use of one expensive item like onion,its close alternative tomato rears to bite.The Rs 60 scourge has hit the middle class with a single kilogram of onion,tomato,lady finger,French bean,cluster bean and cauliflower all costing that much.
Diluting the use of expensive ingredients has become commonplace across the city with homemakers forced to choose cheaper alternatives.Crushing cabbage or boiled potato into gravies to thicken consistency works for several families,while others blend a teaspoon of cornflour or chickpea flour (besan).Curd is a good option because it lends tang as well as body, says Sharmeen Ansari from Juhu.So is cream.
Bengali cuisine offers a host of alternatives that do not require onion so lecturer Shraboni Sarkar frequently prepares fish curry in mustard gravy or vegetables cooked in a simple watery mix of onion seed,asafoetida and cumin.The Iskcon kitchen at Juhu traditionally uses asafoetida to replace the flavour of onion and garlic.
Spirited individuals who enjoy experimenting with their food have simply turned their indulgence in another direction.Media professional Abhilash Kamath,who likes to cook for his wife and children,has discovered the joys of ready-to-cook powdered masala that is economical and makes a perfect gravy.The party begins at 9 am on Sunday, he laughs.I marinate meat the night before and wake up to the joys of Suhana meat masala which sits perfectly on the palate without much effort.All one has to do is pour enough water to make a light or thick gravy,and sprinkle coriander.
With onions selling at Rs 38 per kg in the wholesale market,Chetana Thali Restaurant at Fort has devised starters like cabbage or corn pakora,kaju kothimbir wadi and aloo bhajiya,and drafted into its main course dishes like cluster bean in green sauce and drumstick in sesame seeds.My onion supplier said that selling at our annual contracted rate of Rs 14 per kg was killing him, says owner Vivek Bhanushali.I decided to pay him Rs 38,but reduced consumption to cushion the blow for both of us.


Bookmark with:    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine



WOW MOM - Please send this link to your friends in Mumbai.

Hair Accessories, Snap Clips, Bobby Pins, and creative stuff. Visit my page - Click on the Pic - -------------------------------------

Artwork For SALE

Artwork By Ruchi - Please send this link to your friends in Mumbai.

Art by Ruchi Pais - Contact: 9821611343 Mumbai Click on the Picture ------------------------------

Face Book Badge



Walter J. Pais

Mangalorean Recipes Facebook Page


Who's Online

We have 97 guests online

Google Ad 3 CLICK

Google Ad: Click

Mangalorean Recipes Facebook Group

I invite you to join our group on Face Book. Click the picture

Ranjit and Ruchi Pais, Hair Stylists

Mumbai's Trendiest Cuts Ranjit and Ruchi now operate from Goa. Call them for appointments. Timings: 9:30am - 9:30pm Call +919821611343 for appointments Click on the picture below:

Google AD 2: Click

Web Links

Links: Find other websites of interest here. Create your account and post a Web Link of your own. Click on the link below

HTML Module Ad 4