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.

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.