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 Butter Masala - Chettinad Style

Its the south Indian version of Paneer butter masala using the Chettinad spices - fennel, pepper and lots of garlic, ginger and curryleaves. Here is the recipe for this lip- smacking paneer masala with a chettinad twist.

Ingredients: 

Fresh Paneer - 200 gms or as required - Cut into 1 inch cubes

Deep frying the paneer till golden is optional.

(used Milky mist paneer - 1 packet - did not fry)

Unsalted Butter - in room temperature - 2 tablespoons

Cashew nuts - 2 tablespoons

Poppy seeds (Khas khas) - 1 tablespoon

Onion - 2 medium - roughly chopped

Tomato - 4 large - roughly chopped

Ginger - 2 inches - peeled and roughly choppe

Garlic - 8 to 10 cloves

Green chillis - 1 to 2 (as per heat and taste)

Curry leaves - 1 sprig

Turmeric powder - 1 teaspoon

Sugar - 1 teaspoon

Salt as required

Chilli powder - 1 teaspoon

Lemon juice - 1 tablespoon (optional)

Coriander leaves - handful - for garnish

Ground Masala Paste:

Roast the following in little oil, adding them in the order given.

Coriander seeds - 1 tablespoon

Cumin seeds - half tablespoon

Black Peppercorns - 1 teaspoon

Cinnamon stick - 1 inch

Cloves - 2 to 3

Fennel (saunf) - 2 teaspoons

Green cardamom (Elachi) - seeds from 3 to 4 cardamoms

Dry red chillies - 2 to 3

Add fresh coconut - a little more than half cup and roast all the indredients together until the coconut is roasted.

Turn off heat and cool. Grind using little water and keep it aside.

Method:

Soak Cashewnuts and Poppy seeds (khas khas) in warm water for 30 minutes. Drain water and transfer it to the mixie jar and grind it using very little water. Let it sit in the Mixie jar.

Heat a tablespoon of oil in a kadai. Add chopped onions, green chillies, chopped ginger, garlic cloves, curry leaves and fry till onion turns translucent. 

Add Chopped tomatoes, and fry till it is almost cooked.

Cool the content and transfer it to the ground cashew, poppy seed Mixie jar. Grind to a smooth paste and Keep it aside.

Heat a teaspoon of oil with a tablespoon butter.

Add the Ground Masala Paste.

Fry for a couple of minutes in medium heat, until a good aroma comes and the butter/oil separates.

Now add the ground cashew, poppy, onion tomato masala.

When the content boils, add required amount of sugar, salt, red chilli powder (optional) and turmeric powder. 

The content will thicken. Adjust the consistency using little water and allow the content to boil for 5 minutes stirring occasionally. 

Add a table spoon of butter and turn off heat. 

Add the paneer (as is or fried) and stir in gently. Squeezing lemon juice at this point is optional.

Garnish with coriander leaves.

Tastes awesome with chapathi or any roti or paratha variety. Truly spicy, tasty, lip smacking curry.

Note: This curry is really spicy. Adjust the green chilli, red chilli, red chillie powder, garlic and ginger as per taste.