Working with Onions
Ever find yourself shedding a few tears while cutting those onions?
When you cut into an onion, you break open a number of onion cells containing enzymes. The enzymes escape, interact with other substances and produce a gas which irritates the eyes, causing them to water.
To solve this problem I used to wear goggles or sunglasses. At the very least this kept my kids entertained. Then a friend shared this great idea that has worked for me: make the first cut and peel the onion under cold water. (other ideas range from placing the onions in the freezer for 30 minutes to chewing a piece of mint gum?!?)
Slicing onions can be a challenge.
Under water, cut your onion in half and peel it. Then cut off the ends. Lay the flat side down and begin slicing into thin strips. Try to stay as thin as possible as this will facilitate the caramelizing and browning process. All the recipes that require the frying of onions, call for the onions to reach a dark brown.
All the Masala Mix’ins recipes call for crushed ginger and garlic. Since you have the blender/processor out, why not make more and then freeze it. Generally you are working with equal parts of ginger and garlic. Place the desired proportion of ginger and garlic in a blender with ¼ - ½ cup of water. Blend. Then, spoon paste into an ice cube tray, cover and freeze. Once the cubes are frozen, remove them from the tray (running bottom of tray quickly under water will help cubes to detach). Place cubes in a glass container (preferably). The next time you’re preparing a curry, take out 2-3 cubes (can be defrosted in microwave @15 sec.) and you’re ready to go.
Adding a cup of canned coconut milk will enhance the flavor of some of the masalas. These varieties include korma, curry, biryani (reduce water content accordingly), and dhansak. Note: the unused coconut milk can be frozen in a baggie.
All recipes can be made into vegan / vegetarian fare. Meat Substitutions include:
Other Substitutions: