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.

Navarathri Sundal Varieties

Happy Navarathri to you all !!

Here is a list of sundal recipes posted in paajaka.com

(All sundal recipes contain NO onion or garlic)

Channa Sundal

Groundnut Sundal

Black eye bean Sundal

Kondakadala / Kala channa Sundal

Split moong dal / Hesaru bele Sundal

Rajma / Red kidney beans Sundal

Green peas / Pachhai pattani Sundal

Moong beans / Pachhai payiru Sundal

Spicy Grilled Vegetable Sandwich

During the monsoon, you are sure to crave for something hot, something spicy and something that is filling as well. This sandwich recipe is very handy and is sure to please your appetite. Its super simple, super tasty, super colorful and super healthy.

Onions and tomatoes, some bell peppers and a touch of garlic and other spices - coupled with slices of sandwich bread is all you need to make delicious spicy vegetable sandwich. I used a grill sandwich maker to prepare the sandwiches. Its a great comfort food that is super tasty as well as healthy. 

Enjoy the sandwiches with dum chai, and what else you need on a cold winter day. 

There are two ways you can make these sandwiches. I am sharing both 'Method 1' and 'Method 2' recipes here. Method 2 is easier than Method 1.

Method 1:

Ingredients:

Premium white sandwich bread - 4 slices 

(can substitute wheat bread, multi grain bread etc)

Ghee (clarified butter) - 4 tablespoons (optional)

Onion - 2 - big

Red ripe tomatoes - 4

Green bell peppers - 1

(can substitute yellow, orange, red bell peppers of your choice or use a combination)

Jeera (cumin) - 1 teaspoon

Salt as required

Turmeric powder - half teaspoon

Green chilli - 1 ( adjust heat as per taste)

Grind the following to a coarse paste:

Garlic - 6 pods

Coriander powder - 2 teaspoon

Red chilli poweder - half teaspoon

Handful of washed mint and coriander leaves (optional)

Tomato - 1

Salt - half teaspoon

Sugar  1 teaspoon

Grind to a coarse paste. Heat 2 tablespoons of oil in a kadai and add the ground paste and fry for a minute. Turn off heat and allow the content to cool.

Procedure:

Chop the onions, bell peppers and tomatoes.

Heat oil in a kadai. Add cumin seeds and green chilli.

Add onions and bell peppers and sprinkle very little salt. Fry for two minutes.

Add tomatoes and turmeric powder. Allow the content to heat.

Add a tablespoon of the ground paste.

Mix well and cook until most of the moisture is absorbed.

Turn off heat and allow it to cool.

Adding chopped coriander leaves to this mixture is optional.

Preparing the sandwiches:

Preheat the grill sandwich.

Drizzle ghee and place two slices of bread.

Spread a tablespoon of prepared vegetable mixture.

Top it with the bread slices and drizzle ghee on top.

Close the lid and cook for approximately 2 minutes, or until the bread is well toasted.

You can use any kind of sandwich maker. Or even a regular non stick tawa. Just flip the sandwich to toast both sides.

Cut the toasted vegetable sandwich diagonally and serve it hot with ketchup/tomato sauce.

The left over ground paste can be preserved in fridge for later use. Can also be added to any vegetable curry.

Method 2 (the easier version)

Ingredients:

Premium white sandwich bread - 4 slices 

(can substitute wheat bread, multi grain bread etc)

Ghee (clarified butter) - 4 tablespoons (optional)

Onion - 2 - big

Red ripe tomatoes - 5

Green bell peppers - 1

(can substitute yellow, orange, red bell peppers of your choice or use a combination)

Jeera (cumin) - 1 teaspoon

Salt as required

Turmeric powder - half teaspoon

Green chilli - 1 ( adjust heat as per taste)

Garlic - 5 pods

Coriander powder - 2 teaspoon

Red chilli poweder - half teaspoon

Handful of washed mint and coriander leaves (optional)

Salt - half teaspoon

Sugar  1 teaspoon

Procedure:

Chop onions and bell peppers length wise. Chop the tomatoes and mince the garlic.

Heat oil in a kadai, add cumin seeds.

Add onions, bell peppers and green chilli and minced garlic pods and saute until onions are cooked well.

Add tomatoes and allow the content to boil.

Now add red chilli powder, coriander powder, salt and sugar. Mix well and cook until most of the moisture is absorbed. Turn off heat.

Mix in the greens if you prefer.

Preparing the sandwiches.

Its the same as Method 1.

Preheat the grill sandwich.

Drizzle ghee and place two slices of bread.

Spread a tablespoon of prepared vegetable mixture.

Top it with the bread slices and drizzle ghee on top.

Close the lid and cook for approximately 2 minutes, or until the bread is well toasted.

You can use any kind of sandwich maker. Or even a regular non stick tawa. Just flip the sandwich to toast both sides.

Cut the toasted vegetable sandwich diagonally and serve it hot with ketchup/tomato sauce.

Simple Beets Salad

A refreshing bowl of salad is always a healthy choice for a healthy breakfast or a snack. A delicious salad can be made in just a few minutes. Chop some tomatoes, cucumber and onion. Combine and season with salt and pepper and tadaaa...a healthy salad in no time. Here is a quick salad that is healthy and tasty as well as colourful. I have added beets to the regular salad that gives the salad an eye catching colour. Its a vegan salad.

Ingredients:

Beetroot - firm - Medium size - 2

Onion - Medium size - 1 (optional)

Tomatoes - red and firm - 2

Cucumber - firm - medium size - 1

Salt and Pepper - as required

Lemon - 1 - for dressing (optional)

Fresh Coriander leaves - for garnishing

Method:

Wash all the ingredients. Organic vegetables are preferable. 

Peel the beetroots and pressure cook for 3 whistles. When the beets are cooked, dice the beets and keep it aside. Alternatively, peel the beets, dice them and cook in medium flame adding adequate water.

Transfer the cooked and diced beets to a large mixing bowl.

Add chopped onions and tomatoes

Peel the cucumber skin and dice it. Add it to the mixture. Cucumber seeds are edible and have healthy benefits, so do not discard the seeds.

Mix the content and squeeze juice of one lemon. Add required amount of salt and pepper. Mix well.

Garnish with chopped coriander leaves/cilantro.

Fresh, simple and healthy salad is ready to be served.

The colour of the salad is red due to the addition of beets.

Set Dosa & Saagu

I bet its a winner recipe for set dosa. Perfect recipe to make fluffy, soft and tasty set dosas. Being holiday season, if you are looking for tiffin recipes for your kids, here it is. Prepare a tasty mixed vegetable saagu to go with these dosas. tadaa.....happy tummies :-)

NOTE: The original recipe is adding 5 measures of raw rice. My recipe is a little different but tastes delicious. In the recipe below, the 'measure' that I have mentioned can be a cup that's small or medium size. Even a ladle. The bigger the measure, the larger the quantity of the batter ;-) 

Here is the recipe for Set dosa followed by Saagu recipe.

Ingredients:

Raw rice - 3 Measures

Iddli rice - 2 Measures

Flattened rice ( Avalakki / Poha ) - 1 Measure

Turmeric powder - 1 teaspoon

Salt - as required

Cooking soda - half teaspoon

Oil to make dosa

Method:

Preparing the batter for set dosa:

Combine both raw rice and idli rice in a large bowl.

Wash well and Soak in water adding the turmeric.

In another container, wash the flattened rice (avalakki / poha) once and soak in water separately.

Soak both for over night or minimum 7 hours.

Drain water and grind the rice preferably in a wet grinder.

Add the soaked flattened rice / poha / avalakki, to the rice when its grinding.

Use water as required to make a batter with medium consistency - smooth - not too thick not too thin.

Transfer the ground batter to a large container.

Mix in required amount of salt and a pinch of cooking soda.

Mix really well and keep it closed.

Allow the batter to frement for at least 5 to 6 hours.

Preparing the Set dosa:

Heat a Tawa, preferably the old fashioned iron tawa.

If you are using iron tawa, rub the center with oil.

Mix the batter and make sure its in pouring consistency.

When the tawa is hot, pour a ladle full of batter in the middle and let it spread evenly forming a medium circle.

Oil the sides and cook for about a minute or two.

Cooking closed minimizes the cooking time.

Slowly, flip the dosa to the other side and cook for a minute.

Then, transfer it to the serving plate.

Serve it with hot and spicy saagu.

You will see that the soft and fluffy set dosa with numerous holes, will have a yellow hue because of turmeric that was added while soaking.

Saagu recipe:

Ingredients:

Mixed vegetables - 2 to 3 cup ( diced - potatoes, carrots and chopped beans)

Onion - 2 medium chopped (optional)

Oil for seasoning

Salt to taste

Cloves - 5 to 6

Cumin seeds (jeera) - 1 teaspoon

Green chilli  - 2 ( or as per taste)

Coconut - half cup ground or 1 tetra pack coconut milk.

Method:

Usually roasted gram is added to the recipe but my recipe is a little different. Its a tasty saagu cum mild kurma.

Cook the mixed vegetables in a pressure pan (exactly one whistle) or kadai, with water that just immerses the vegetables. Add salt while cooking.

Heat oil in a kadai and temper jeera, green chillis and cloves.

Add chopped onions and fry until colour changes.

Now add the mixed vegetables and allow it to cook for one boil.

Add required amount of salt. Add only little as the vegetables are already cooked with salt.

Now add ground coconut or coconut milk.

Allow the content to cook for a boil and turn off heat. Garnish with cilantro (coriander leaves).

Serve this for Set dosa or Chapathis.

Karamani / Black eye bean Sundal

Today's sundal recipe is Black eye bean sundal. Black eye bean (karamani) is loaded with nutrients. A great after school snack for a protein boost. Here's the recipe.

Ingredients:

Black eye beans - 1 cup

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Curry leaves - 2 sprigs

Asafoetida powder - 2 pinches

Dry red chillies - 3 to 4 ( adjust as per your taste)

Desiccated coconut - 1 tablespoon

Salt as required

Water for soaking and cooking the beans

Method:

Soak beans in water overnight.

The next day, drain water and pressure cook with just enough water and add salt. Cook for just 2 to 3 whistles. Alternatively, boil the beans in water until its cooked.

Drain water and keep it aside.

Heat oil in a kadai. Temper the mustard seeds. Add curry leaves and dry red chillies.

Add the black eye beans. To it add asafoetida.

Sprinkle salt as the beans is already cooked in salted water.

Mix the desiccated coconut or fresh grated coconut and give a quick stir and turn off heat.

Sundal is ready.

Groundnut / Peanut Sundal for Navrathri

It's Navrathri and I am sure almost every household, specially in south India is searching for Sundal Recipes online. Sundal is nothing but seasoned legumes that are specially done as prasad during the Navrathri. 

We have a tradition of keeping Golu or sometimes called Kolu. It's the placing of dolls in steps and worshipping them for nine days. The main deity in the doll step is the Marapaachi bommai. A couple made of wood carving. A fruit especially pomegranate is placed in the front of the bommai and daily pooja is done morning and evening and Sundal is offered as prasad. During these nine days, generally girls/ladies are invited and are showered with  return gifts or goodies that includes sweet, sundal, bangles, bindhi and other items generally used by the ladies/girls. Goddess Durga, Goddess Lakshmi and Goddess Saraswathi are worshipped during Navrathri.

I have made an attempt to do nine varieties sundal this year for the nine days of this festival. I have already posted channa sundal. Here is the recipe for groundnut or peanut sundal. 

Ingredients:

Raw shelled Groundnut / Peanut - 1 cup heaped

Oil for tempering - 1 tablespoon

Mustard seeds - 1 teaspoon

Curry leaves - 2 springs

Green chilli - 1 - vertically slit - adjust heat as per taste

Salt as required

Dessicated coconut or fresh grated coconut - 1 tablespoon

Water to boil the groundnut.

Method:

Raw shelled peanuts are used in this recipe. Wash the peanuts and soak for 10 to 15 mintes.

Heat a pot of water and add salt - atleast 3 teapsoons.

When it comes to a boil, add the peanuts and cook.

Alternatively, the peanuts can be pressure cooked in salted water for 5 to 6 whistles.

Drain water and keep the cooked peanuts aside.

Now heat oil in a small kadai. Temper the mustard seeds. Add curry leaves and green chilli.

Fry for few seconds and add peanuts. Sprinkle salt as the peanuts are already cooked in salted water.

Garnish with dessicated coconut or fresh grated coconut.

Stir well and its ready to serve.

It makes a very good evening after school snack as peanuts are loaded with nutrition for children.

Note: 

If whole peanuts that are not shelled are used, wash the peanuts and pressure cook them in salted water and then shell them. That way its easy to take the peanuts out. Then, follow the same recipe. When pressure cooking, use a little more salt than specified in the recipe.

Vegetable Burger with Potato Patty Indian style

Who doesn't love potatoes?? In this recipe, aloo/potato has taken a shape of a patty. Just one full burger with this patty is good enough to fill your stomach. We had tomato soup to go with this burger for lunch and it became a wholesome meal and for at least the next 3 full hours, we din't feel a bit hungry. 

There are many versions of vegetable burger depending upon the fresh vegetables used and the type of patty used which can be either a mixed vegetable patty, aloo tikki, simple potato hash browns or a even a simple aloo patty that is lightly spiced. 

Coming to the recipe, for this vegetarian burger, I have prepared a potato patty that is mildly spiced with Indian flavours. Its quite simple and tasty too. These patties are a great party starters that can be served hot with ketcup. 

If you have the boiled potatoes ready, the total time to make the patty and assemble the burger ingredients and build the burger tower just takes around 20 to maximum 30 minutes. Here's the recipe.

Ingredients for potato patty:

Boiled and peeled Potatoes - 4 medium sized

Red onions - 2 medium sized - finely chopped

Fresh ginger - finely cut - 2 tablespoons

Cooked peas - 1 handful (optional)

Oil to fry onions - 1 tablespoon

Oil for shallow frying the patties

Salt as required

Pepper powder - 1 teaspoon

Green chilli - 1 finely minced

Coriander leaves - handful - finely cut

Cumin seeds - 1 teaspoon

Chaat masala powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Turmeric powder - one pinch

Bread crumbs - 4 to 5 tablespoons

Ingredients for Burger:

Burger buns - 4

Butter to toast the burger buns (optional)

Mayonnaise

(I used store bought eggless mayonnaise)

Tomato ketchup

Sliced Tomatoes

Sliced Cucumbers

Onion cut into rings (optional)

Green lettuce or Red lettuce

(I used red lettuce)

Cheese slice (optional)

Method:

Prepare the aloo patties:

Grate the boiled potatoes and transfer to a mixing bowl. 

Add salt, pepper powder, finely minced green chillies and finely cut coriander leaves.

Mix well using a fork. Keep it aside.

Heat oil in a pan. Temper cumin seeds. Add the finely cut onions and ginger.

Fry for a minute and add turmeric powder, salt, chaat masala powder, and garam masala powder.

Note: If onions are not used, then, all of the ingredients that are added to the onions (except oil) can be directly added to the potato mixture.

Turn off heat and add it to the potato mixture.

Add a tablespoon of bread crumbs and mix well.

Take a handful of this potato mixture and make a ball. Press on top to shape it like a patty.

Dip in a plate of bread crumbs generously both sides and arrange them in a plate.

Heat at least 4 tablespoons of oil in a wide bottomed non stick fry pan.

Place the patty and cook on both sides until its browned. 

Make sure the patties are handled carefully as it can break apart.

Carefully arrange the cooked patties in a plate and cool them.

Build the burger tower:

Toasting the burger bun is optional.

Place the bottom side of the burger.

Apply mayonnaise. Place the lettuce.

Place one big aloo patty. 

Top it with cheese slice (if using), sliced tomatoes and cucumbers and onions too.

squeeze some tomato ketchup and close the burger tower with the top side of the burger bun.

Serve it with french fries and/or soup and/or salad. 

Idli upma

The name says it all, isn't it? I used to make this upma only with the left-over idlis. I realised later that, idli in the form of upma is more filling and appealing as well too. Idli upma can be made in  different ways. It is one dish where you can show all your creativity. You can make it look more appealing and colorful by addling your favorite vegetables. It is definitely a wholesome meal and a heavy breakfast. Here is the recipe for the basic idli upma. 

Ingredients:

Prepared iddlis - 8 to 10

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Red chillis - 3 - crushed/boken into two

Turmeric powder - quarter teaspoon

Asafoetida powder - one pinch

Curry leaves - 1 sprig

Ghee for extra flavor

Salt as required

Method:

Make small chunks out of the idlis. The best way is to use the finger tips and crush it into small pieces. 

Heat oil in a kadai. Add the mustard seeds. when it sputters, add the urud dal. When it turns light brown, add the red chillis, curry leaves. Turn off heat and add the salt, turmeric powder and asafoetida powder. 

Now stir in the idli chunks until even distribution. Add ghee for extra flavor.

With vegetables:

After seasoning, add the chopped onions and sauté and add the turmeric, salt and asafoetida. Add chopped vegetables and sprinkle water. Mix in the idlli chunks after the vegetables are well cooked. Grated carrots, grated beets, green peas, finely chopped green beans are some of the vegetables that are usually added. You can also use the frozen mixed vegetables. You can sauté different colors of bell peppers too while frying the onions.

This is my entry to Mahanandhi's  JFI, now hosted in Veggie platter as JFI - Breakfast.