Its the third week of Blogging Marathon and this week, you will see me featuring dishes where onion is the main ingredient. My recipe was ready a long time back, but I couldn’t get around posting it on time.
I was awake till late night yesterday, helping my son with his school project. Kiddo had taken off almost the whole of last week and I came to know about the project only yesterday at around his bed time. A quick google search and then using what we had at home, we made a 3D model.
So really different from his last year’s project!
Last year, kiddo was asked to do a chart about green leafy vegetables. The chart had to have a picture, nutrient info and uses. We had about a week’s notice to prepare.
I totally forgot that it was for a four year old child, and gathered so much information, that my husband had to remind me that our son is not doing a PhD.
Finally, my husband edited my entire 25 page chart into three lines. It read :
Green Leafy Vegetables
- Has Vitamin A, Vitamin C, Vitamin K, Calcium, Iron
- Is Good for Eyes, bones, muscles and heart
- Can be cooked or served raw, as salads
With some stickers of the veggies, that my FIL got after hunting the entire neighborhood shops, the chart was complete.
And to think I spent an entire week, wondering how to do this! Three lines – why, I could have done it in five minutes!
Just like my onion pickle here. I thought so much for a different recipe, hunted so much and finally landed with such a simple recipe, that it’s even difficult to call it a recipe!
Sometimes, its so hard to get the simple things right :)!
While you are here, check out the Blogging Marathon page for a lot of recipes, from a lot of bloggers.
- Pearl Onions/Shallots : 15 – 20, peeled ( about 4-5 per person)
- Beetroot : 2 one inch pieces, optional – for color
- Vinegar : 1/4 cup
- Water : 3/4 cup
- Peppercorns : optional, can add a few
- Peel and wash the onions. Keep them aside.
- Boil the water with beetroot and peppercorns. Skip this step if not using the beets and pepper.
- Cool the water completely and discard the beetroot pieces. The beetroot pieces impart a nice pink shade to the onions.
- Mix the cooled water and vinegar. In a glass or ceramic jar, add the onions and pour the vinegar-water mix on top. The liquid should be at least a centimeter or two above the onions. Keep aside for 3-4 hours.
- Drain at the time of serving. This stays good for 4-5 days when refrigerated. This is a compliment appetizer is served in some restaurants, while waiting for the food to come.