Ruchira tells us how to prepare delicious meals without onions. An exclusive for Different Truths. 

Even as I write this, countrywide people are shedding, no crocodile tears, but tears for onions…or the lack of it to be precise.  Over the past few weeks the prices of onions are spiraling higher and higher till they have gone beyond the reach of the aam admi .

Over the past few weeks the prices of onions are spiraling higher and higher till they have gone beyond the reach of the aam admi.

The affluent members of society too appear disgruntled, for having to shell out extra pennies to procure their required quota of onions. Overall,  a sticky situation. Nevertheless there is no option but to grin and bear it. And secondly look around for substitutes for onions, till achche din (happy times) are here.

Let us begin with starters. Those of you who love nion koda    (peyaajee/telebhaja), give onions a miss for now. Go for other things for instance cauliflower, brinjal, potato, tomato, spinach and cottage cheese (paneer).

Being a hardcore meat-eater, I do empathise with my fellow non vegetarians, who might be bemoaning the lack of onions. I know it is hard but you may try cooking what Bongs hail as niramish or prasadi mangsho  (meat devoid of onion-garlic), which is offered to deities.

Being a hardcore meat-eater, I do empathise with my fellow non vegetarians, who might be bemoaning the lack of onions. I know it is hard but you may try cooking what Bongs hail as niramish or prasadi mangsho  (meat devoid of onion-garlic), which is offered to deities. This dish comprises a heavy dose of aromatic spices (aka garam masala) and ghee,  which amply compensates for lack of onions.

If Raita happens to be on your menu for most meals, choose radish and/or bottle gourd (lauki) instead of onion. It will turn out equally palatable and nutritious as well.

When it comes to chicken, try this unique recipe from western Gujarat. Devised and promoted by the royal family of Gondal region who imbibed many western influences in their gastronomy Chicken Gondal, a blend  whole aromatic spices

When it comes to chicken, try this unique recipe from western Gujarat. Devised and promoted by the royal family of Gondal region who imbibed many western

influences in their gastronomy Chicken Gondal, a blend  whole aromatic spices, fresh luscious tomatoes, chicken, and above all, a profusion of  fresh coriander leaves, parsley or cilantro, if you please.

If you do not wish to use fresh dhaniya (coriander) you could opt for dried kasuri methi  (a variety of fenugreek) greens  easily available in most grocery/spice  stores.  Its strong aroma just about matches that of (absent) onion.

Mint could be another good option during these hard times. Available for most part of the year, its pleasant fragrance adds zest to all dishes be it vegetable or meats.

Likewise, other dried aromatic spices, e.g., Rosemary, Oregano, Dill can effectively add flavour and taste to your pizza, pasta, et al.

Usually, onion is paired with garlic; however paucity of onion does not imply doing away with garlic too. So don’t worry, go ahead with using garlic in your dishes.

Usually, onion is paired with garlic; however paucity of onion does not imply doing away with garlic too. So don’t worry, go ahead with using garlic in your dishes. In case raw garlic is not available, use garlic powder.  The odour of garlic might get so overpowering that smell of onion (or lack of it) may jolly well be muted. One may use slivers of garlic and puree it with yoghurt to prepare a thick gravy.

It would be worth your while to use high-grade cooking oils, which enhance the taste of the dishes to such an extent that the absence of onion gets overshadowed. Mustard oil with its characteristic tang is a case in point

Sauté carrots for briefly and add to whatever other veggies you are using. This will heighten its flavor.

Experiment with tomato paste or purée to pep up gravy dishes.

Kashmiri cuisine has an exclusive range of condiments as opposed to familiar onion-garlic combo. This includes saunth (dried ginger) heeng (asafoetida),  saunf (fennel or aniseed) ajwain (Carom seeds/Bishop’s Weed) cinnamon, cloves, cardamoms (big and small) and more.

Kashmiri cuisine has an exclusive range of condiments as opposed to familiar onion-garlic combo. This includes saunth (dried ginger) heeng (asafoetida),  saunf (fennel or aniseed) ajwain (Carom seeds/Bishop’s Weed) cinnamon, cloves, cardamoms (big and small) and more.  A la Kashmiri cuisine, you could use yoghurt/curd to make thick gravy whose mainstay otherwise is onion paste.

While still on the topic of gravies, it would be interesting to know how down south where coconuts are available aplenty, chefs use coconut milk along with ginger, green chilies and garlic, to whip up succulent  gravies.

There are numerous other ingredients which (by permutation and combination) may be used to prepare mouth watering, spicy dishes that will help diners stop grieving over onions.

There are numerous other ingredients which (by permutation and combination) may be used to prepare mouth watering, spicy dishes that will help diners stop grieving over onions.  Cashew nuts, poppy seeds (posto/khus)  magaz ( seeds of sunflower, melons, pumpkin)  mustard powder,  red and yellow bell peppers  figure on this list.

If you are fortunate, you might find some old stock of onion powder in one   grocery store or the other near your home. Go, grab a packet or two. Use it judiciously to make it last till the crisis blows over.

Photo from the Internet