We are expecting some guests over the weekend.
This translates as my existence seems to be centred around onions, garlic and ginger.
I have this thing that I have to prepare almost all major things beforehand -
Which is partly the reason why I get so exhausted. Also, we have W, who is on lent for Saturday's lunch which means I have to get both veg and non veg sides on the table with my Ghee Rice.
The Techie Man seemed a bit disturbed by my harassed state the other day and said that we will just eat out.
I refused the offer.
And continued on my plight.
I really don't have enough time to put up any elaborate recipe posts.
Which is why I am posting what can be called a 'Basic Kitchen How To' today.
So that this space won't go dead for a week.
Also, it will allow me to just call this Fried Onion paste along with my Tomato Purée when I'm posting Butter Paneer Masala next week ;)
What You Will Need:
- Onions, thinly sliced - There is no measure here. I just took 3 cups. If you are going to try out some recipes calling for this, it would be better to have a good quantity up there as the quanittiy reduces much when made into a paste
- Oil - Use a neutral tasting one.
- Water - To grind
Heat up some oil in a non stick pan.
Sauté onions with some salt till they get browned well.
Allow them to cool once done and then grind to a smooth paste with a little water.
You can store this in the freezer for months.
Sending this to Katie's "How to Tuesdays", Myrna and Joye's 4th Thursday Blog Hop and Miz Helen's Full Plate Thursday of 2-14-13.
Slightly Deranged and Distressed in OnionVille.