Indian Influenced Stuffed Onions Recipes

SPICY STUFFED CABBAGE

Steps:

• Saute green onions, red pepper, ginger, garlic and chilis in oil on medium heat until onions are soft.
• Let cool and mix into large bowl with meat, sauces, seasonings, brown sugar, ketchup, mustard, and egg.
• Cover and place in refrigerator.
• Pre-heat oven to 350.
• Remove core from cabbages.
• Steam cabbage on high with core side facing water for 10 minutes or until soft.
• Remove from heat and let cool.
• Boil potatoes until soft enough for mashing.
• While potatoes are boiling, saute onions in butter until translucent.
• Add onions to potatoes when ready and mash with seasoning and milk.
• Once cabbage has cooled, carefully peel each leaf off and stuff with spoonful of meat followed by a large spoonful of mashed potatoes.
• Wrap the cabbage up and place into 2 qt baking dish with the seam facing downward. I prefer to use the outer leaves of the cabbage as they are easier to fold --
• Cover with chicken stock.
• Bake at 350 degrees for 1 hour.
• Let cool for a few minutes and serve.

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Steps:

• Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
• Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
• Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.

INDIAN-INFLUENCED ZUCCHINI ONION PEPPER LATKES

Steps:

• Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.
• Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.
• Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.

INDIAN INFLUENCED STUFFED ONIONS

Steps:

• Cut a small amount off the bottom of the onions to ensure they will stand upright.
• Cut 1/4 down from the top and discard top piece.
• Place onions in a large pot of boiling salted water for 20 minutes. Remove and let cool.
• In the mean time, cook potatos and carrots separately until tender. (I steam mine, but any method would work just as well.).
• Once cooked, let cool slightly and dice up julienned carrots. You should now have tiny little squares.
• Preheat Oven to 180 Celsius (350F).
• Go back to onions and remove inner layers and any tough outer skin layers, leaving 2 outer layers intact. This can be done with a melon baller, or teaspoon. You may end up with a hole in the bottom - never mind, this won't even be noticed.
• Dice up some of the left over onion roughly until you have approximately 1 Tablespoon. Place 1/2 teaspoon into each hollowed out onion.
• Mash potato until smooth, and then mix with carrot, coconut milk, curry powder, salt and pepper.
• Share potato mix among onions shells until they are full.
• Place onions in oven safe dish with lid, cover and cook at 180 Celsius for 20 minutes.
• Remove from oven, top onions with diced tomato and bread crumbs.
• Place under griller on med-high for 10 minutes or until crumbs brown.