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.

Creamy Sweet potato & Coriander Soup

Sweet potato is a rarely used vegetable in many kitchens. Hailing from south of India, I have so far tasted only sweet potato palya. 

This is how I include sweet potato in my diet. I simply cook the vegetable. Peel off skin and sprinkle chaat masala, specially the kala chaat masala that my Delhi friend once gave me. Sometimes, I add the sweet potato puree to Kheer where ground coconut is added. I once made sweet potato puran poli.

Sadly, this nutritious vegetable is not commonly used in south India. To incorporate this nutrition rich vegetable, I try my best to create new dishes and this is one of them. Here, I prepared a soup where I coupled the nutty flavor of sweet potato with the flavors of the south - coriander and ginger. Obviously, this combination beat the flavor of sweet potato which is a good news to many people who have not developed a taste for sweet potato and still want to include that in their diet. Here is the recipe.

Ingredients:

Sweet potato - 200 gms preferably organic

Red onion - 1 large

Fresh ginger - 1 inch

Coriander leaves - handful

Salt as required

Peppercorn - crushed or powdered - 1 teaspoon

Oil or Butter - 1 tablespoon

Milk - 1 cup

Method:

Pressure cook the sweet potato and peel off skin. Keep it aside.

Chop onion length wise.

Peel off ginger skin and wash well.

Wash the coriander leaves.

Keep aside 2 sprigs of coriander leaves for garnishing and grind the remaining leaves with ginger with just enough water.

Heat oil/butter in a kadai in medium heat.

Fry the onions until its tender. Keep aside a tablespoon of this onion for garnishing.

Now, pour the ground coriander and fry for a minute.

Add salt as required.

When its cooking, add the cooked sweet potato to the blender and grind with 1 cup water until the sweet potato becomes a smooth paste.

Add this to the boiling coriander and mix well.

Add peppercorn - crushed or powdered.

Allow the content to come to a boil.

Meanwhile, pour one cup milk into the blender and shake well.

When the soup comes to a boil, turn off heat and gently pour the milk and mix well.

This healthy soup is ready to be served. Garnish with fried onions and coriander leaves before serving.

This soup can be served cold too.

Regular milk can be substituted with coconut milk for an enhanced flavor.

Cabbage & Green beans Palya

Vegetable combinations make the dish more colorful and healthy. Here, I have used cabbage and beans to make this palya. Fresh peas and/or chopped carrots can be added to this palya. Click here for chow chow and carrot palya.

Ingredients:

Cabbage - 1 medium size

Green beans - 250 gms

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Whole urud dal - 1 tablespoon

Salt to taste

Turmeric powder - half teaspoon

Hing (Asafoetida powder) - a pinch

Water to cook the vegetables

Coconut - fresh - grated - 2 tablespoon (optional)

Method:

Chop the cabbage discarding the core and outer layers.

Chop the green beans after discarding both the ends.

Heat oil in a kadai and temper the mustard seeds and add urud dal. fry till golden.

Add the chopped vegetables, salt, turmeric powder, hing, and give a quick stir.

Add just a cup of water and cook partially covered. 

When all the moisture is absorbed and the vegetable is completely cooked, turn off heat and add the grated fresh coconut. Healthy palya is ready. Stir well and serve when its room temperature. Serve as an accompaniment for rice items like rasam rice, curd rice, sambar rice etc.

If using fresh peas, wash the peas and boil in water for 10 mins before adding to the palya. Because, it takes a little longer time to cook.

Simple Seeme badanekai / Chow chow and Carrot Palya

Including vegetables in our diet is very important. South Indians make a dry vegetable curry as an accompaniment for rice dishes. Carrots, chow chow (otherwise called seeme badanekai in kannada and bangalore kathirikka in tamil), beans, cabbage are some of the vegetables that are cooked in water to make palya. Palya is a nothing but a dry vegetable side dish. Either individual vegetables are used or in combination. Here I have used chow chow and carrot combo. 

Ingredients:

Chow chow - 2 medium - peeled and diced

Carrots - 3 medium - peeled and diced

Oil for tempering - 1 tablespoon

Mustard seeds - half teaspoon

Whole urud dal - 1 tablespoon

Red chillis - dry - 2 (optional)

Salt to taste

Turmeric powder - half teaspoon

Hing (Asafoetida powder) - a pinch

Water to cook the vegetables

Coconut - fresh - grated - 2 tablespoon (optional)

Method:

Heat oil in a kadai and temper the mustard seeds and add urud dal. fry till golden and add red chillis if adding.

Add the diced vegetables, salt, turmeric powder, hing, and give a quick stir.

Add just a cup of water and cook partially covered. 

When all the moisture is absorbed and the vegetable is completely cooked turn off heat and add the grated fresh coconut. Healthy palya is ready. Stir well and serve when its room temperature. Serve as an accompaniment for rice items like rasam rice, curd rice, sambar rice etc.

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

Vegetable Pulao using Coconut Milk

Its not always that we have the time and energy to prepare elaborate meals. One pot meal recipes come handy especially during lazy weekends. Not just that, such one pot meals are a welcome dish when you have a surprise guest.

This Vegetable pulao/pulav is made using store bought coconut milk. I have used a pressure pan to make this pulao. This can be prepared in an electric rice cooker as well. Its an easy and healthy lunch box recipe.

Here's the recipe.

Ingredients:

Basmathi rice - white - 2 cups - Washed and kept aside. No need to soak.

Coconut milk - Store bought tetra pack - 1 (200 ml)

(I used dabur homemade coconut milk)

Onion - 2 medium - chopped

Carrot, Green peas, Green beans - together - 2 cups - carrot and beans diced.

Mint leaves - handful - washed and chopped roughly

Oil  - 1 tablespoon

Ghee - 1 tablespoon

Green chilli - 1 or 2 - slit lengthwise ( adjust as per taste )

Bay leaf - 2 

Jeera (cumin seeds) - 1 teaspoon

Ginger garlic paste - 1 tablesoon

Salt as required

Cinnamon bark - 2 inch

Cloves - 3 to 4

Marati moggu - 2

Anise - 2

Method:

Combine coconut milk and water so that the total quantity is exactly 4 cups.

Heat a tablespoon of oil in a Pressure pan or pressure cooker.

Add bay leaf, green chillie, jeera, cinnamon, cloves, marathi moggu, anise. When it sizzles, add onion.

When the onion is half cooked, add ginger garlic paste.

Fry for a minute and add mixed vegetables (carrot, beans and peas).

When the content heats up, add washed basmathi rice and fresh mint leaves.

Stir well and add diluted coconut milk.

Add salt to taste and when the content heats up, add a tablespoon of ghee.

If you are using a pressure cooker/pressure pan, cook for exactly two whistles and turn off heat promptly.

When the pressure releases, you can enjoy the delicious vegetable pulao with some potato chips.

If you are going to use an electric cooker (rice cooker), after adding ghee, transfer the content to the rice cooker and cook closed until done.

Garnishing the pulao with ghee fried cashewnuts is optional.

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.

Pomegranate rice / Dalimbe anna

Pomegranate lovers, here's a treat for you. I love pomegranate and I can take it in any form. Even in the form of a chutney. This fruit is a great addition to salads and also it can make Kashmiri pulao more colourful. 

This is a very simple rice recipe made with the pomegranate juice extract. This recipe is almost similar to  Lemon rice, Apart from being a healthy alternative to tamarind rice and other chitra anna, its also a great addition to the menu when you have guest. Its so colourful and unique. Here is the recipe.

Ingredients:

Cooked rice - 2 cups (udhur anna: rice should be fully cooked and flaky but not mushy)

Pomegranate - 1 large

Oil - 1 table spoon for tempering

Mustard seeds - 1 teaspoon

Green chilli - 1 or 2 slit vertically 

or 

Dry red chilli - 3

Curry leaves -  sprig (optional)

Coriander leaves to garnish

Salt to taste

Method:

Cut the pomegranate into two halves. Take out the seeds. You can google to find many ways to take the seeds out effortless.

Grind half the seeds and strain using a filter. Keep the extract aside.

Heat oil in a kadai and temper the mustard seeds. Then add curry leaves if using.

Add the chilli you want to use (red or green or combination).

Stir and turn off heat. 

Add the juice extract and salt as required.

Mix in rice. Use a fork to mix so you don't break the rice.

Mix in the remaining seeds and garnish with coriander leaves.

Its a great lunch box recipe too.

A must try recipe for those fruit lovers who want to taste the fruit in different avatars.

Brinj - A Traditional Vegetable Biryani

To my knowledge, brinj is a traditional vegetable biryani, where coconut along with spices are ground and the rice and vegetables are cooked along with this coconut spice masala. A tasty and filling one pot meal that's just right for a quick sunday brunch. This biryani is usually served with raitha, preferably onion raitha. Its definitely a must try recipe. Here's my version of the recipe using pressure cooker. Make it a totally vegan dish by avoiding ghee.

Ingredients:

Carrots - 4 medium - peel and cut to one inch length

Green beans - 1 handful - chop the ends and cut to one inch length

Green peas - half cup

Onions - 2 - cut length wise

Tomato - 2 medium - fleshy - quartered and roughly chopped

Mint - handful - roughly chopped

Bay leaf - 3 small

Basmathi rice - 2 cups - no need to soak in water

Water - 4 cups

Salt to taste

Ghee for flavour

Oil for seasoning - 2 tablespoon

Grind:

Coconut - 3 tablespoons 

Cinnamon - half inch

Cloves - 4 

Garlic - 6 cloves

Ginger - 1 inch - peeled and roughly chopped

Saunf / Fennel seeds - 2 teaspoons

Jeera / Cumin seeds - 1 teaspoon

Coriander powder - 1 teaspoon

Star anise - 1 or 2

Red chillies 3 to 4 (medium hot)

Green chilli - 1 or 2 that's very hot, adjust as per taste

Grind all of the above ingredients under the head Grind: using half cup water.

Method:

In a wide pressure pan or pressure cooker, heat oil.

Add bay leaf and then onions.

Fry onions until its cooked.

Add roughly chopped tomatoes.

Now add the ground masala.

Add 2 teaspoons salt and stir well. 

Keep frying until good aroma comes and oil separates.

By this time the tomatoes will be well mashed and fully cooked. 

Wait for most of the moisture to be absorbed or you will end up with a soggy biryani.

Now add the vegetables (carrot, beans, pea) and roughly chopped mint.

Sprinkle 1 teaspoon salt and stir well.

Wash 2 cups basmathi rice and drain water.

Add it to the vegetable mixture.

Stir for a minute and add 4 cups water.

Add one tablespoon ghee (clarified butter)

Mix the content and close it with the lid.

Cook in high heat for exactly 2 whistles and turn off.

Open the lid only when the pressure is completely released.

Take out the bay leaf and gently stir without breaking the rice.

Its optional to add ghee fried cashews and squared ghee roasted white bread pieces.

Serve hot with onion raitha.

The recipe looks lengthy but its actually easy.

Adding big chunks of potatoes along with other vegetables is optional. I usually don't add potatoes to biryani's and pulaos.

Happy cooking.