Soul Food

Take off My layers, I won’t Cry, but You Will

I was talking for onions !!! Though I genuinely wish I could say that about myself.

Women are like onions, you have to pull us back one layer at time to find the beauty underneath all of uneven things in our lives. Also to find out who we are for what we truly are and what we wanna be known for. –Susan Johnson

In India, we use onions extravagantly in all the dishes. Chopped, raw paste, cooked paste, crushed shallots..in all forms you can come up with.

I came to live in Mumbai during the summer of 1999. My taste buds had its first encounter with the raw onion and chappathi partnership, when we went out for dinner at a local eatery. In Kerala, onions are eaten raw, only when they form part of a salad.

Even though we had succulent butter chicken gravy to drown the pieces of the chapathi, I watched my husband squeeze lemon into the bowl of raw onion, then take a piece and relishing it with his chapathi.

I followed suit and it was a wonderful culinary discovery, a match made in heaven. Now I also add pickle along, even though some people may consider it as an offensive third wheel.

I stumbled upon this stuffed raw onion paranthas in Cooking Shooking channel.

It uses chopped raw onions, mixed with finely chopped green chillies, garlic, ginger and coriander leaves, the quantity according to one’s palate.

Rest of the spices like red chilli powder, chaat masala, and salt is added only when the onions are placed in the dough before rolling them out.

The recipe insists so because, mixing chopped onions with salt and spices will leave out the juices and the onion mixture would turn watery.

I tried mixing all the spices together and then stuffing them in the dough. It took 30 minutes for me to cook 9 paranthas and still the onions were dry enough though not as dry as it would be if you follow the original recipe.

Important thing here is to slow cook the paranthas. This will release the flavours into the bread . I have it with yogurt and sweet lime pickle and the taste is divine.

Some Onion Facts

Onions are eaten and grown in more countries than any other vegetable, with at least 175 countries producing an onion crop. And unlike wheat (the largest global crop by area harvested), the onion is a staple of every major cuisine. – Source

2.Onions are the only commodity banned from futures trading in the United States. The Onion Futures Act was passed in 1958 after two traders cornered the onion market in Chicago controlling 98% of all available onions. – Source

3. A one pound onion has 191 calories, a Blooming Onion from Outback Steakhouse has around 1954 calories. – Source

4. As a form of birth control, the Egyptians applied onion juice to the tip of the penis before coitus. – Source

5. In the Middle Ages, onions were such an important food that people would pay their rent with onions, and even give them as gifts. – Source

6. Cutting an onion from pole to pole rather than along the equator influences flavor. Specifically, cutting an onion from pole to pole will result in a less pungent taste/odor and more mild and sweet flavor. – Source

7. Onions are poisonous to cats and dogs. – Source

8. In 2010, India experienced an “onion crisis” and the cost of onions is a significant political issue in India. – Source

9. Cutting Onions make you cry because they produce the chemical irritant known as syn-propanethial-S-oxide. This chemical irritant stimulates the eyes’ lachrymal glands so they release tears. – Source

10. South Koreans Costco cafe customers consume 20 times the amount of onions as their American counterparts each year. – Source

11. If you place your spring onion cuttings in a glass of water, they will regrow. – Source

Onion facts collected from https://www.kickassfacts.com/

Categories: Soul Food

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