PYAAZ KA SALAN / BABY ONION GRAVY

You have used baby onions for salads or garnishing but today I am going t share the recipe of onion gravy which is commonly known as Pyaaz Ka Salan which has very nice n creamy texture and tastes so delicious. And now it is my family favourite recipe. I want to try the recipe of Mirchi ka Salan and Pyaaz ka Salan from last so many days.

The recipe needs baby onions which gives nice flavour and taste to the whole gravy/ salan. The only thing of this salan is you have to cook the salan till oil floats on the top which makes the salan more appealing and tasty. But I used less oil so not that much oil floats on my salan.  This is one of the popular classic hydrabadi recipes, a side dish for biryani. You can even have it with Chapatti, plain paratha or pulao. For most Salan recipes, yogurt is used to add a unique taste, volume and tang to the gravy. But it is optional an I did not used it. Salan refers to a gravy mostly made with the ingredients like peanuts, sesame seeds and coconut to form the base. So here is my first try to the Pyaaz Ka Salan ...hope you like it, if yes then do try and not to forget to comment in the comment box below.

INGREDIENTS:

10-15 Baby Onions/ Shallots

2 Medium Onion, fine chopped [Kanda]

1 tablespoon Ginger-Garlic Paste [Adrak-Lasun Paste]

2 tablespoon Peanuts [Shengadane]

1 tablespoon Melon Seeds [magaz seeds]

½ teaspoon Cumin Seeds [Jeera]

1 Sprig Curry Leaves [Kadhi Patta]

¼ teaspoon Fenugreek Seeds [Methi Seeds]

7-8 + 2 Byadgi Red Chillies [Sukki Lal Mirchi]

1 tablespoon Coriander Seeds [Dhane]

2 tablespoon Dry Desiccated Coconut {Khobra Khiss]

Salt as per required

½ teaspoon Mustard Seeds [Mohari/ Rai]

½ teaspoon Turmeric Powder [Haldi]

10-12 Black PepperCorns [Kali Meeri]

Chopped Coriander [Kothimbir]

2 tablespoon Oil[original recipe needs 4 tablespoon oil]

METHOD:

STEP 1 – In a pan, add peanuts and roast well. Add melon seeds, coriander seeds, 7-8 red chillies, pepper corns and roast well till your house is full of nice aroma. Finally, add desiccated coconut in it and roast again for 1-2 minutes.

STEP 2 – Remove it in another plate and let the mixture cool down completely.

STEP 3 – Grind it to fine powder in mixer chutney jar. Keep it aside.

STEP 4 – Heat a pan with oil, add mustard seeds, cumin seeds and let them splutter.

STEP 5 – Now add fenugreek seeds

and 2 red chillies and curry leaves in it and sauté for 2-3 seconds.

STEP 6 – Then add finely chopped onion/ grated onion and mix well and cook it.

STEP 7 – Add ginger-garlic paste

and mix it and cook till the raw smell vanish.

STEP 8 – Add turmeric powder and mix well.

STEP 9 – Then add the ground masala powder in it and mix well

and sauté for 2-3 minutes till it starts to separate oil.

STEP 10 – Now add the baby onions in it

and mix well and coat them well with the masala.

STEP 11 – Add sufficient water in it according to your liking consistency.

STEP 12 – Finally add salt as per your taste

and mix well and cover it. Let the gravy simmer for 5-7 minutes on medium flame.

STEP 13 – Stir in between.  After 5-7 minutes, remove the lid and cook the gravy without lid for 1-2 minutes.

When the onions get cooked switch off the gas.

STEP 14 – Garnish with freshly chopped coriander and serve.

Serve it with parantha, naan, chapatti or steamed rice and enjoy.

SITAPHAL RABDI / CUSTARD APPLE RABDI/ SITAPHAL BASOONDI

Rabdi is a traditional Indian dessert, made during festivals or on special occasions. The milk is reduced to a creamy pudding texture and mildly sweetened. There is no short cuts to a rich, creamy and succulent Rabdi recipe. Rabdi is a commonly prepared sweet that is a perfect combination of thickened milk and sugar, flovored with cardamom and dry fruits. The trick to making great rabdi is to constantly scrape the sides of the vessels during preparation, so that it doesn’t burn. This gives the rabdi its consistency and texture. It is a great dish for festivals and celebrations. Although available in sweet shops, there is nothing like preparing it yourself and serving to your family and friends. 

There are many variations like Angoor Rabdi and Apple Rabdi of this delightful Dessert but now here is the season of custard apple and want to try this Sitaphal Rabdi recipe so tried this. Custard Apple or Sitaphal Rabdi is a traditional Indian Dessert, which is made using fresh custard apple pulp. Making Rabdi is very backbreaking and time taking but when you are making for your family then who cares. If you really want to have some deliciously made thick rabdi then you have to stand for 1- 1 ½ hour and need to stir the milk in between.  Serve chilled Sitaphal Rabdi to your guests and let them rejoice in its sweetness.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

4 Ripe Custard Apple [de-seeded and pulp removed]

2 Litre Full Cream Milk [reduced to 1 litre]

200 ml Sweetened Condensed Milk

¼ teaspoon Cardamom Powder

10-12 Almonds, sliced

10-12 Pistachios, sliced

10-12 Saffron Strands, soaked in 1 tablespoon milk

METHOD:

STEP 1 – To begin making Sitaphal Rabdi, deseed the custard apple and collect the pulp in a bowl and keep aside. [the process how to remove the pulp is shared as a separate post in my blog as HOW TO REMOVE THE PULP FROM CUSTARD APPLE].

STEP 2 - In a wide and thick bottomed pan, heat milk stirring occasionally. When it starts boiling lower the flame.

STEP 3 – Simmer for 10 minutes, after it starts boiling.

Collect the cream on the sides of the pan and simmer the milk further. Keep collecting the thick layer of cream till the milk is reduced to a considerable amount.

STEP 4 – When it reduced to half the quantity,

add condensed milk in it

[if needed add 1 tablespoon powdered sugar or adjust] and give a nice stir. Cook it further for 5- minutes and then switch off the flame.

STEP 5 – Now add cardamom powder, saffron milk in it and give it a mix.

STEP 6 – Transfer it in another bowl and let it cool completely.

STEP 7 – Now whisk it for 3-4 minutes with a whisker.

STEP 8 – Add custard apple pulp in it and again blend it well. Your Sitaphal Rabdi is ready to serve.

You can serve it at room temperature or refrigerate it.

Transfer it in individual serving  bowls and garnish with sliced almonds and pistachios and serve chilled Sitaphal Rabdi to your family or friends and enjoy the dessert. 

HOW TO REMOVE THE PULP FROM CUSTARD APPLE

Custard Apple is an amazing fruit with enormous health benefits. I love it but frustrates me because there is much jaw work as it has lots of seeds and the pulp is around the seeds. It has anti cancerous properties, is high in magnesium, good for arthritis and cardio vascular diseases etc. As a kid, I used to love this fruit but eat it as such as fruit. But had no idea about its benefits. My hubby always ask me to make recipes like rabdi and ice cream with it, as Sitaphal Icecream is his most favourite ice cream. I don’t have any clue that how to remove the pulp from it as it its pulp is around lots of seeds, so I avoided lots of times. But this season, I really want to make ice cream and rabdi for him with Custard Apple so I searched for the easy technique to remove the pulp from it. I know the another way using the mixer grinder but there is a possibility of grinding the seeds. So, today I am sharing the easiest way to de-seed the custard apple. There is no recipe in this post, but you can make desserts using the pulp of Custard Apple so that way it is helpful and believe me it’s not that difficult, you can make it easily.

INGREDIENTS:

3-4 Custard Apples

Strainer

A wide Bowl

A Big Spoon

METHOD:

STEP 1 – Break open the custard apples and keep aside.

STEP 2 – Now take a wide bowl, place a fine meshed strainer over it. Scoop out the pulp with seeds with the help of the spoon into a strainer.

STEP 3 – Using a back of the spatula mash the pulp and you can see the pulp gets starts collecting in the bowl below.

STEP 4 – Continue this with the rest of the custard apple. Fine Custard Apple pulp is ready to use or store for further use.

Here you can see the seeds from the Custard Apple.

STEP 5 – You can store it an airtight container and keep in refrigerator and can use it whenever necessary.