Sirkewala Peyaz or Pickled Small Onions

Pickled onions have been my all-time favorite when it comes to having something that is plain. The real quest for the recipe for pickled onions began when my husband came back from a Delhi trip. He loved the small pickled onions that were served at the hotels there. 

The recipe that is given below has been certified an A grade by my husband and so I am really very confident in sharing it with every one.

Ingredients

• Small Onions (not shallots but you may use shallots too        -   1/2 kg
• Salt                    -    2 tsp
• Sugar                 -    1 tbsp
• Vinegar              -   1/2 cup
• Water                 -    3/4 cup

Method

• Onions are to be peeled and cleaned
• Cut the two sides of the onions while cleaning
• Wash the onions and dry it with the help of a towel
• 
• Keep the dried onions in a bowl and sprinkle salt. Coat the salt well on the onions.
• 
• Take a kadai or a sauce pan and place it on stove top, add water and sugar to it and bring it to a boil.
• Switch off the flame.
• Add the onions and vinegar to the boiled water and allow it to cool to room temperature.
• 
• 
• Take a jar, preferably a glass one. Dried jar is recommended as onions will stay for long time if there is no moisture in the jar.
• Pour the vinegar water to the jar and remove all the onions from the kadai to the glass jar. Pour the rest of the vinegar mix so that the onions are well covered.
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• Now you may close the jar and make sure to refrigerate the onions.
• You can serve Sirkewala Peyaz or Pickled onions after one whole day.
• Enjoy with Rotis, Rice or Tikkas.

Batata Poha or Potato Poha

Poha is a very filling, yet easy to digest breakfast dish that is easy to cook. If time is what is not permitting you to cook much of your favorite traditional breakfasts, then don't you worry, this will not consume much of your time. Make this yummy breakfast within no time and start your day elegantly. 

You can make a variety of Pohas. Some are made using onions, some are made using potatoes and you can add in a lot of variations. Here I have used both onions and potatoes for that extra richness and taste.

Ingredients

• Poha/Aval- 4 cups (teacup)
• Onion - 1 large
• Potatoes- 2 nos
• Green chillies- 2 small
• Cumin seeds - a pinch (Optional)
• Turmeric powder - 1/2 tsp
• Coconut- 1/2 cup (Optional)
• Mustard seeds - 1/4 tsp
• Curry leaves
• Peanuts - 1/2 cup or less as per your choice(I have not added peanuts, as you can see in the picture, since I ran short of them )
• Salt

Method

• Wash Poha well and drain off the water. Use a strainer for this purpose
• Add Turmeric powder and Salt to the poha and mix well
• Take a kadai and heat it
• Add cooking oil and fry the peanuts. Strain them from the oil and keep aside. 
• Now add the cubed potatoes to the same oil and saute till you feel they are cooked and when they become a bit crispy. Remove from kadai and keep aside.
• Add cooking oil if necessary, sputter mustard seeds and cumin seeds (optional) 
• Add finely chopped onions and green chillies to the oil and saute till onions turn golden brown
• Now add the soaked and strained poha to the kadai and mix well. Check salt.
• Now close the kadai with a lid and simmer for 5 to 10 minutes.
• Add roasted peanuts and coconut (Optional) to the poha and mix well.
• Serve hot and enjoy!!