Mamta's Kitchen - A Family Cookbook





Leaves of Onion/spring onion in curries.

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On 01/11/2010 10:11am, Rajneesh wrote:

Hello to all ,

I was wondering if using leaves of onion/S.O. in any curry, should we fry the chopped leaves with the chopped onions to brown it - or do we add them at a later stage of cooking??

There is a surplus of spring onions from my garden and I was wondering if I can freeze them?? Any helpful suggestions appreciated. Thanks.

On 01/11/2010 11:11am, Winton wrote:

Not an answer I'm afraid, but another question.

Would it not be better to fry the onions first to drive off the water content and then freeze? Otherwise you'd just end up with a soggy mess on defrosting?

On 01/11/2010 11:11am, Ganders wrote:

Personally, I'd add the leaves at the last minute to keep them green and 'fresh'.

As for freezing, I've treated spring onions like leeks - just chopped them and frozen without doing anything else. They don't seem to suffer particularly for it!

On 01/11/2010 11:11am, Rajneesh wrote:

Many thanks for your prompt reply Winton / Ganders.

I think I will rather freeze them than to let it rot, lets see how the results are.

I will add the leaves during the last stage of cooking to keep its colour intact.

Thanks again

On 01/11/2010 01:11pm, Mamta wrote:

I uaually add them at the end, as Pete suggests. If I have a lot, I might add them to any curry, or even soup, I happen to be cooking at the time. Use them as any leafy saag/leaves.

Or try one of these:

Bhaji; www.mamtaskitchen.com/recipe_display.php?id=10301 or this www.mamtaskitchen.com/recipe_display.php?id=10487

This bhaji can be mashed and filled in stuffed parathas.

On 01/11/2010 01:11pm, Rajneesh wrote:

Thanks Mamta, but that bhaji link is not working, i believe leaves of onion are versatile and can be used in any stuffed paranthas.

Any special cooking you will be doing around Diwali time?? Cheers.

On 01/11/2010 03:11pm, Mamta wrote:

Rajneesh, both my daughters and Pete are coming around for Diwali, so will be cooking something, probably with poories. I haven't decided on dessert either, will probably get rasmalai or bengali rasgullas from Ambala, I have never been able to make them perfect like halwaies!

On 11/11/2010 11:11am, Phil wrote:

I use the green part of spring onions in Chinese cokkery, but I've never done so in Indian cookery.

The French don't use the green part at all: French grocers offer to cut off the green leaves and throw them away. They're always puzzled when I ask them not to do so!

Phil

On 12/11/2010 07:11am, Mamta wrote:

Indian Spring onions are rather chunky, as you might have noticed in Indian shops. They are often used as a vegetable in their own right, to cook bhajies, parathas etc. and as an addition to many curries, dals, sambhar etc. You can add them in any curry, I often use them as a garnish.

On 14/11/2010 12:11pm, Phil wrote:

I've never seen Indian spring onions, Mamta. Not being in the UK, I rarely get to Indian grocery stores, alas: they don't seem to exist here in France, whereas we do have Chinese grocery stores, thank goodness.

Phil

On 15/11/2010 12:11am, Mamta wrote:

Well, they have the large, Indian type of spring onions at Sainsbury's, I usually buy mine from there.

Mamta

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