Tag Archives: No Onion No Garlic

Recipes: No Onion, No Garlic Tomato Peanut Chutney

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During Navratri, I don’t use onions and garlic in my cooking. My cooking during those 10 days is more satvic in nature and so it sometimes becomes a challenge to figure out recipes to make which don’t incorporate the two almost essential ingredients in Indian cooking. Though, if I am to be completly honest, tambram cooking generally does not use the two ingredients. But we were getting bored of traditional recipes and so I tried this recipe which was an experiment of sorts. It did come out quite nice and was a good accompaniment to not only idlis and dosais, but also as a substitute to sandwich chutneys.

No Onion, No Garlic Tomato Peanut Chutney

Ingredients:

  • 6-8 medium sized tomatoes, chopped
  • 8-10 curry leaves
  • 5-6 fresh red chillies (you can also use green chillies if you don’t have access to red chillies)
  • 1/2 cup roasted peanuts
  • 2 tbsp tamarind paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • 1 tsp mustard seeds
  • 2 tbsp chopped coriander leaves
  • 1 tsp oil
  • Salt to taste

Method:

  • Heat oil in a pan and when warm, add the mustard seeds and let them pop.
  • Then add the turmeric powder, asafoetida powder and stir for a couple of seconds.
  • Next, add the curry leaves and red chillies and stir till the chillies start to brown and the curry leaves become crisp.
  • Now add the roasted peanuts and stir well. Then add the chopped tomatoes and some salt and stir well. Keep stirring the tomatoes occasionally until the tomatoes cook and turn mushy.
  • Remove from the flame and cool completely. When cool, blend into a fine paste and serve as an accompaniment to idlis and dosai.

Recipes: Peanut Tomato Chutney

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I am a huge fan of chutneys, believing that these really add something to your meal. I also believe that chutneys are very versatile, going well with full Indian meals as an accompaniment and you can also slather them on a slice of bread for a quick snack or even use them for lunch box ideas for your children or even yourself!

I usually have some chutney or the other in the fridge and I was looking for ideas to extend my chutney repertoire when I chanced upon the Andhra style Peanut and Tomato chutney. The recipe intrigued me and so I decided to tweak it a bit to make it my own (as I am usually wont to do). It was a surprise hit and a definite keeper. I made it slightly spicier than usual, so do keep that in mind when you make it yourself.

This is also a no-onion, no-garlic recipe, so it’s good for days when you don’t add these ingredients to your food!

Tomato Peanut Chutney

Ingredients:

  • 6-7 medium-sized tomatoes, chopped
  • 1/4 cup raw peanuts
  • 7-8 fresh red chillies (can substitute with dried red chillies also)
  • 1-inch piece of ginger
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 2 tsp white sesame seeds
  • 2 tbsp gingelly oil
  • 1/2 tsp asafoetida powder
  • Salt to taste

Method:

  • Chop the tomatoes, ginger and red chillies and keep aside
  • If using dried chillies, soak them in warm water for 10 minutes, drain and keep aside.
  • Heat gingelly oil in a pan and when warm, add the mustard seeds
  • When the seeds pop, add the fenugreek seeds and the sesame seeds and let them pop.
  • When the seeds pop, add the peanuts and stir till the peanuts start popping and the skin starts to split.
  • Then add the chopped tomatoes, chillies and ginger and season with salt and asafoetida and let them cook until the tomatoes become mushy.
  • Switch off the gas and let it cool completely.
  • Blend into a smooth chutney using as little water as possible.
  • This goes very well with idlis, dosa, adai, rotis and even bread.

Recipes: No Onion No Garlic Matar Paneer

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Another recipe I made during the nine days of Navratri when I do not use either onions or garlic in my cooking. Again I replaced onions and garlic with a cashew and sesame paste and we did not miss the onions at all. This was a very quick recipe and I made it in less than 30 minutes, start to finish.

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No Onion, No Garlic Matar Paneer

Ingredients:

  • 1 cup frozen paneer, refreshed in hot water for 15 minutes and then drained. Keep the water for the gravy
  • 1 cup frozen green peas
  • 1 tsp cumin seeds
  • 8-10 cashew nuts, soaked in hot water for 10 minutes
  • 1 tsp white sesame seeds
  • 3 medium sized tomatoes
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin seed powder
  • 1 tsp garam masala powder
  • 3-4 tbsps beaten yoghurt
  • Salt to taste
  • 2 tsps oil
  • Coriander leaves to garnish

Method:

  • Blend together the cashew nuts and sesame seeds into a fine paste and keep aside.
  • In the same blender, chop the tomatoes and blend well till it becomes a fine puree and keep aside.
  • Heat the oil and when warm, add the cumin seeds. When it starts to splutter, add the cashew nut, sesame paste and let it fry for a minute. Then add the tomato puree and let it fry for a minute.
  • Now add all the dry spices – turmeric powder, red chilli powder, cumin powder, coriander powder, salt and garam masala and stir well. Add a bit of water if needed and let the masala fry well till the oil starts to come out and it becomes a bit dry.
  • Now add around 1 cup of water (here, add the water used to soak the paneer and the cashew nuts) and let it come to a rolling boil.
  • When it starts to boil, add the frozen peas and let it continue to boil and cook. The peas should be cooked in around 5-7 minutes and at this point add the paneer.
  • Let it cook for another 5 minutes.
  • Check for salt and seasoning and add as required.
  • Garnish with coriander leaves and serve hot with rice or any rotis.

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Recipe: No Onion No Garlic Ajwaini Aloo Shimla Mirch aka Potatoes and Bell Peppers

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Another no onion no garlic recipe made during Navratri. This one has some ajwain or carom seeds in it. Carom seeds help in digestion as they facilitate the release of the e gut juices and thymol which is an essential oil from these seeds has local anesthetic, antibacterial and antifungal properties. These seeds are also very rich in fiber, minerals, vitamins and anti-oxidants.

Ajwani Aloo Shimla Mirch

Ingredients:

  • 3 large potatoes, cut into long fingers (like french fries)
  • 2 green bell peppers, cut lengthwise
  • 1 tbsp carom seeds (ajwain)
  • 1-inch piece of ginger, grated
  • 2 tomatoes, puréed
  • 1/2 cup yogurt, whisked until smooth
  • 1/4 tsp turmeric powder
  • 1-2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala or sabzi masala powder
  • 1 tbsp oil
  • Salt to taste

Method:

  • Heat oil in a pan and when the oil is heated, add the cumin seeds and let it splutter.
  • Add the carom seeds and let splutter and then add the grated ginger and cook for a couple of seconds.
  • Add the potatoes and a bit of salt and cook till it is half done. Add the bell peppers and cook for a few minutes.
  • Now add the puréed tomatoes and the dry spices – red chilli powder, turmeric powder, cumin powder and coriander powder and cook till the moisture evaporates from the tomatoes and the oil separates.
  • Now add the yoghurt and salt (if needed) and the garam masala/sabzi masala and cook for a few more minutes until the gravy comes to a rolling boil.
  • Garnish with coriander and serve hot with a flatbread or rice of your choice.

Recipe: No Onion, No Garlic Broccoli in Red Pepper Gravy

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During the 10/11 days of Navratri, I do not eat food which has onions and/or garlic added to it. So this means, we’re usually cooking traditional south Indian Brahmin food, which does not incorporate these two vegetables. After a few days of cooking traditional dishes, I was bored and so decided to make something north Indian, but to make these gravy-based vegetables without onions and garlic is a challenge. I also had two heads of broccoli which were going to spoil soon so I experimented with this dish which tried to replace garlic and onions with asafoetida and cashew nuts and sesame seeds. It was a hit and even though I made enough for the whole day, we only ate for a single meal and I had to make something else for dinner!

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No Onion, No Garlic Broccoli in Red Capsicum Gravy

Ingredients:

  • 2 heads broccoli, cut into florets, washed and kept aside
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp carom seeds/ajwain
  • 4-5 cashew nuts
  • 1 tsp white sesame seeds
  • 2 tsp red chilli powder
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida
  • 1 tsp garam masala powder or sabzi masala powder
  • Salt to taste
  • 4 tomatoes, chopped roughly
  • 1 red bell pepper, chopped
  • 2 tbsps oil
  • Coriander leaves to garnish

Method:

  • Heat 1 tbsp oil in a pan and add 1 tsp cumin seeds.
  • When it splutters, add the coriander seeds, fennel seeds, carom seeds and cashew nuts.
  • Let the cashew nuts brown and then add the red bell peppers and the tomatoes.
  • When the tomatoes start to dissolve, switch off the gas and add the sesame seeds.
  • Let it cool completely and when cool, blend it into a fine paste.
  • In another clean pan, heat the remaining oil and add the balance cumin seeds.
  • When it splutters, add the asafoetida and turmeric and stir for a couple of seconds.
  • Now add the washed broccoli heads and stir-fry for a few minutes till the broccoli gets coated with the spices.
  • When the broccoli is half cooked, add the blended paste and season it with salt, red chilli powder and garam masala powder or sabzi masala.
  • Add water if the gravy is very thick and dry and bring it to the consistency you want.
  • Cook this gravy and the broccoli for a few minutes. Do not overcook the broccoli and keep it slightly al-dente.
  • Garnish with coriander leaves and serve hot with any rice or flat bread.

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