Google+ Indian Recipes 65 | Chettinad Samayal | Andhra Vantalu | Tamil Cooking | Indian Non Veg Specials | Tamil Telugu Spices English meanings - Part 2

Egg Decoration | How To Decorate An Egg Like a Chicken

 

 

Blooming Onion With Dipping Sauce Recipe

Ingredients :

For Blooming Onion :

1. Onion / Vengayam

2.  All Purpose Flour Р2 1/2 cups

3. Paprika -1 Tbs

4. Cayenne Pepper – 4-5 Ts

5. Garlic Pepper Seasoning / Poondu Milagu Podi

6. Oregano

7. Eggs / Muttai – 2

8. Milk – 1 cup

9. Salt

10. Oil / Yennai

For Dipping Sauce :

1. Homemade Horseradish / Horseradish Paste – 2 Tbs

2. Sour Cream – 1 Tbs

3. Tomato Ketchup

4. Garlic Pepper Powder / Poondu Milagu Podi

5. Paprika – 2-3 Ts

 

Method :

For Preparing Blooming Onion :

1. Peel the skin off the onion and cut a little bit on top, and leave the base intact, then first make four cuttings a little more than halfway through, then make two cuttings in between all the four cuttings made previously, then open all the petals nicely

2. Take a large mixing bowl and add all the ingredients like all purpose flour, paprika, cayenne pepper, salt, garlic pepper seasoning, and oregano. Then mix all the ingredients together

3. In an another bowl beat the eggs and milk together

4. Now place the onion in the powder mixture and apply it to the whole onion thoroughly without leaving a single petal, then dip it in the egg mixture, then again coat with powder mixture

5. Heat oil in a deep frying pan, add the onion and fry it well until it turns golden brown in color, the blooming onion is ready

For Preparing Dipping Sauce :

1. Take a mixing bowl and add all the ingredients like sour cream, horseradish, ketchup, paprika, salt, garlic pepper powder, mix all the ingredients together, the recipe is ready

 

 

 

 

 

 

 

Homemade Horseradish Recipe | Preparing Horseradish

Ingredients :

1. Horseradish – 1

2. Vinegar – 1 Tbs

3. Salt

Method :

1. Remove the skin of the horseradish and cut them into small cube size pieces

2. Add them to the blender and grind it to paste by adding water little by little

3. After grinding it to paste, add vinegar and salt, and pulse it for 3-4 times

4. Transfer it to an air tight container, and store it in refrigerator, it has a shelf life up to 4-5 weeks (ie., almost over a month when refrigerated), the recipe is ready

 

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