Spring onion Chapathi

Spring onions are different from Scallions in terms of the intensity in flavor though they both look alike. So, how do you distinguish between scallion and spring onion?? its simple.  Scallions are longer and have a whiter stem end that does not bulge. Where as, the spring onions have a bulge. Spring onions are more intense in flavor. Both scallions and spring onions are fairly interchangeable when the greens are cooked. 

Spring onions are used widely in Indo chinese cuisine. When you buy spring onions, look for firm bright and undamaged greens. Here is the recipe for a chapathi with spring onions being the hero ingredient.

Ingredients:

Spring onions - 1 bunch

Green chillis - 2 ( adjust as per taste)

Salt as required

Water to knead the dough

Ajwain seeds - 1 teaspoon

Turmeric powder - half teaspoon

Refined oil - 1 tablespoon

Oil for making chapathi

Whole wheat atta - 2 cups

Note: For atta, I buy the organic wheat (lokwan variety). Grind it in a mill and sieve it. Store in freezer and use directly when I need it. Don't have to thaw. NO ADDED MAIDA, NO PRESERVATIVES and ABSOLUTELY FRESH & HEALTHY.

Atta to dredge while rolling chapathis

Method:

Wash the Spring onions and chop the end on the greener side. Chop the very end of the white stem side to take out only the root hairs. The bulb can be used in this recipe. Finely chop the spring onions and keep it aside.

Take a mixing bowl and transfer the chopped spring onions. Add ajwain, salt, turmeric powder, finely chopped green chillis, and oil. Mix well and add the atta. Then, add just enough water and knead it to a pliable dough.

Cut the dough into small balls. Roll it into balls and keep aside. Take one ball and dredge in some atta and roll out a thin chapathi out of it.

Heat a tawa in medium heat and when its heated, place the rolled out chapathi. 

When you see chapathi is slightly puffing, drizzle oil on the surface and the sides and gently press and flip the side.

Again drizzle oil on the surface and keep pressing gently with the turner. Keep flipping until both sides are cooked and turn golden.

Follow the same procedure for the remaining dough as well.

Nutritious Spring onion chapathi is ready to be served with fresh curd/yogurt.

Paneer paratha

Paneer is cottage cheese and paratha is stuffed bread. Spiced paneer is stuffed in the bread to make delicious paneer paratha. Paneer is rich in protein. Making paneer at home is very easy.

Making homemade paneer: Just boil half gallon milk. When it reaches the boiling point, reduce the heat and add two tablespoons lemon juice. Stir and the whey will separate from paneer. Turn off the heat and drain the water using a cloth and hang it or keep pressed for an hour until all the water is drained out. Fresh homemade paneer is ready. I have used this paneer to prepare a healthy paratha. Here is the recipe.

Ingredients:

For filling:

Fresh homemade crumbled paneer - 1 cup
Red chilli powder - half teaspoon
Cumin powder - quarter teaspoon
Dhania powder - quarter teaspoon
Garam masala or Tandoori masala - half teaspoon (optional)
Red onion - 1 medium - finely chopped (use a chopper or a food processor)
Salt - as required

For the Dough:

Whole wheat flour - 2 cups
Salt - quarter teaspoon
Oil - 1 tablespoon
Water as required

Method:

Mix all the ingredients mentioned under the 'Filling', using a food processor or a mini chopper. Finely chopped green chillis can be substitued for red chilli powder. finely grated ginger and finely chopped coriander leaves can be add to the filling. Mix well and keep it aside.

Take the whole wheat flour in a large mixing bowl. Add the salt and oil. Mix using the finger tips. Pour half a cup or three fourth cup water or as required and knead to a chapathi dough consistency.

Make fairly small balls out of the dough.

Roll the ball to three to four inches diameter and place a spoon full of the filling in the center.

Draw up the edges together to seal the filling.

Now dredge in the flour and again roll carefully to 5 inches diameter.

Heat a tawa. Keep in medium heat.

Place the rolled paratha in the tawa and drizzle oil on the sides and corners.

Gently press the paratha and flip the paratha after a minute.

Apply ghee on the sides if desired.

Fry till both sides turn golden brown.

Repeat until all the dough is used.

Serve it immediately with sour cream or plain yogurt/curd.

This is a very filling paratha as paneer is rich in protein. Just one or maximum two will do for dinner.

This is my entry to Paneer - a delicacy event hosted by Vandana rajesh of Cooking up something nice. Thanks Vandana and waiting for the paneer roundup.

Poori Masal

Poori with potato masala is one of the most common combo in south India. Both poori and masal are very easy to prepare. Just half an hour and a bowl full of pooris and a kadai full of masal will be ready. Here is how it is done.

Potato masal

Ingredients:

Potatoes - white skinned - medium - 6 to 7

Onions - preferrably red onions - medium - 2

Green chillies - 4 to 5

Ginger - 1 inch - scrape the outer skin and chop it very finely

Curry leaves - 2 sprigs

Oil for seasoning

Mustard seeds - half teaspoon

Urud dal - 1 tablespoon

Turmeric powder

Asafoetida powder

Salt as required

Method:

Cook the potatoes: Half the potatoes, wash them and pressure cook for 3 whistles. Wash the cooked potatoes in cold water and peel of the skin. Keep it aside.

Chop the onions length wise.

Chop the green chillies.

Heat oil in a kadai and add the mustard seeds and urud dal.

When the mustard seeds pops, add the green chillies, ginger and chopped onions and fry onions until it turns transperant.

Add the potatoes and pour a cup water.

Mash the potatoes here and there and allow it to boil.

Add the turmeric powder, asafoetida powder, salt and mix well.

Stir occasionally let it cook until the gravy thickens a little. (i.e the consistency should not be watery)

Turn off the heat and serve it with pooris or chapathis.

This is a very basic recipe for potato masal.

Poori:

Ingredients:

Whole wheat flour - 2 to 3 cups

Salt - quarter teaspoon

Water - as needed

Oil - 1 tablespoon

Oil for deep frying

Method:

Take the flour in a large mixing bowl.

Add the salt and one tablespoon oil.

Mix using the tip of the fingers.

Pour half to three fourth cup water or as needed.

Knead to a stiff dough.

Heat oil in a Kadai.

Make small balls out of the dough. Take one ball and roll into 3 to 4 inches diameter by dredging in rice flour diameter and slide it into the hot oil carefully. Rice flour is used so that the oil can be resued.

Using a ladle (with holes - kannu somutu) press it a little.

The poori will puff into a ball.

Carefully turn to the other side and in few seconds (or until the sizzling stops), take out the poori by draining oil in the side of the kadai.

Transfer it to kitchen paper towel lined in a bowl and let the excess oil absorb in the paper towel.

Make poories one at a time. Repeat until the dough is over.

Enjoy these delicious poories with Potato masal or Channa masala.

The potato masal for pooris/chapathis is my entry to Curry Mela hosted by Srivalli of Cooking for all seasons.

Sindhi Lola

I love this sweet and delicious Lola that my sindhi neighbor prepares. Since I love her lola and koki, everytime I visit my hometown, she would send these delicious lolas and kokis to my house. When I asked her the recipe for lola, she told me the ingredients that are mixed in the flour. When Srivalli announced the roti mela, the first thing that came to my mind is this sweet lola. I am happy that my lolas turned out to be atleast 95% closer to the ones she prepares. Here is the recipe.

Ingredients:

Whole wheat flour - 2 cups

Sugar - powdered - 1 cup

Butter at room temperature - one fourth cup

Ghee - one fourth cup

Milk - to prepare the dough - approximately 1 cup (can use water as substitute or may be used in combination with milk)

Method:

Mix the sugar in milk.

Add the sweet milk and butter to the flour and knead it to a stiff dough.

Take some quantity of dough and roll it to a thick layer.

Heat a tawa and when it is hot, reduce the heat to 'between low and medium'.

Apply a teaspoon of ghee on the hot tawa and place the rolled out thick layered lola.

Apply some ghee on the top and close it with a plate. Let it cook at low heat. Since it is thick, it will take atleast 3 minutes to cook on one side. Flip the other side and cook it closed for another 2 to 3 minutes.

Serve immediately. Children will love these lolas as it is sweet. Garnish with sugar. Makes a wonderful snack on weekends and evenings. When lolas come to room temperature, it tends to harden. Break it into pieces and enjoy the sweet crunchy lolas. Microwave it for few seconds if you want it soft.

This is my entry to the Roti mela hosted by Srivalli. Thank you Srivalli, for hosting this grand event.

This is also my entry to the Sweet series - Puran poli and sweet roti/chapathi event hosted by me.

Tomato Chapathis

Experimenting with Tomatoes which is the JFI for the month of April, hosted by RP of My Work Shop, I tried a new dish. I actually wanted to contribute some gravy with this versatile vegetable and finally landed in preparing delicious Tomato Chapathis. Awesome delight for Tomato Lovers. Here's how I made.

Ingredients:

Red Ripe Tomatoes - 4 to 5

Oil for seasoning

Cumin Seeds - 1 tablespoon

Red Chilli Powder

Asafoetida Powder

Salt

Wheat Flour - 1 1/2 to 2 cups

Method:

Heat Oil in a Kadai and add the Cumin Seeds, then add the Chopped Tomatoes. (Blancing the Tomatoes is optional). When the content heats up add the Red Chilli Powder, Turmeric Powder, Asafoetida Powder and Salt.

Fry the Tomatoes until the Tomtoes are well mashed and blends into a gravy.

Allow it to cool completely.

Add Wheat Flour little by little to the cooled gravy. Add little water only if required. Knead the dough well. Do not add oil or salt as the gravy already contains those ingredients.

Proceed like doing the regular chapathis. Make small balls out of the dough. Roll and Toss in the hot Tawa. Use Ghee on both sides, if the chapathis are consumed immediately or use Oil if its going to be consumed after some time.

These colorful Chapathis go well with a dollop of Sour Cream or Yogurt. No other special gravy required.

Soft Chapathis

Anyone can make soft chapathis. The real challenge is, Does it remain soft for a longer time? I was wondering why my chapathis do not remain soft for even half an hour. I tried different brands of flour. Finally, I got what I wanted. The magic flour is Pillsbury Chakki Fresh Atta (which is whole wheat). Now, the Chapathis are so soft for longer hours. That gives me the energy and enthu to prepare chapathis everyday. Here's how I make Chapathis.

Ingredients:

2 Cups - Pillsbury Chakki Fresh Atta
1/4 teaspoon Salt
3/4 tablespoon Oil
water
Little oil for making chapathis

Method:

Mix the salt and oil to the flour. Add water little by little and Knead the dough. The consistency should not be too sticky or too hard.

Make small balls and roll each ball. Dredge in the flour if its sticky.

Heat a Tawa and place a rolled chapathi. After you notice the chapathi slightly puffing, immediately apply very very little oil and press all around and turn around the chapathi ( Do not allow the other side to become too dry). Press the Chapathi. Again you will notice the chapathi puffing. Again apply very little oil on the upper side and turn around the chapathi again. After a couple of seconds, take away the chapathi from the Tawa. The final product should still be soft. These chapathis are healthy and remain soft for longer duration.

Koki

Oh, I love these soft and thick Kokis. My sindhi neighbor used to prepare these delicious Chapathis called Kokis. She will send a dozen Kokis to my house whenever I am visiting my Parents. Thanks to my Neighbor for sharing the recipe. Since I am diet conscious, I have slightly modified the recipe.

Ingredients:

Chapathi Flour (Preferably Whole Wheat Flour) - 2 Cups
Oil - 1 tablespoon

Sonf - 1 tablespoon
Coriander Leaves – a bunch
Cumin Seeds – 1 tablespoon
Onion – 1 Large
Green Chillis - 3
Salt

Oil to Shallow-fry the Chapathis.

Method:

Using a Chopper, Chop finely Onions, Coriander Leaves, Green Chillis, Sonf, and Cumin Seeds together.

Add the Above Chopped Mixture to the Flour. Add Oil and Salt and Mix the flour. Knead very well using very little water. Adding Malai / Cream will enhance the taste. The Dough should be stiff.

Make equal size balls and Roll like the usual Chapathis. The Rolled Chapathis should be thicker than Usual. Shallow-fry each Koki both the sides using little oil. For Authentic Kokis use Mixture of Oil and Ghee generously. Serve Warm immediately with a Dollop of Yogurt or Thick Curd.