Spring onions form a huge part of several cuisines across the world. Incorporating it into Indian flatbreads can not only be exciting but enjoyable too. Spring Onion Paratha is a delicious whole wheat flatbread made with spring onion, ginger and green chillies paste. It can be served as a powerful breakfast as it is packed with Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Potassium and Manganese or can be a light dinner with plain yogurt, raita or pickle.
I was first introduced to this paratha during my days in Mumbai and it stayed in my heart since then. Out of the blue, I recently remembered this Paratha and I immediately got down to rolling some out as I wanted to surprise Mr. A with it. I chose to serve it to him and family for dinner. Their response encouraged me to post this recipe. I hope you enjoy this typical homemade recipe, the same way as we did.
Spring Onion Paratha
- Wheat flour/ atta – 2 cups
- Spring onion, chopped – 1 cup
- Ginger paste- 1 tsp
- Green chilli – 1 tsp
- Red chilli powder – ½ tsp
- Garam masala powder – ½ tsp
- Turmeric – ¼ tsp
- Cumin seeds – 1 tsp
- Oil – as per requirement while kneading and cooking
- Salt as needed
- Ghee – as needed
- In a mixing bowl, mix wheat flour, spring onion, ginger and green chilli paste, cumin seeds, red chilli powder, garam masala powder, turmeric, salt and oil.
- Knead to a dough using lukewarm water
- Divide into equal sized balls. Dust and roll it out thinly into equal sized discs.
- Heat-cook the parathas on a hot tawa over medium flame and smear ghee on both sides, until golden spots appear.
- Using a spatula, keep pressing the paratha gently.
- Serve spring onion parathas with pickle, curd and pepper mix or just plain white butter.
- Prepare them as thin as possible. Thinner the better.
- Goes best with basic accompaniments like pickle and curd.
Mississippi Pot Roast is a popular dish made with chuck roast, but since I instead had some lamb with me, I decided to try my version of this popular recipe “Mississippi Lamb Roast”. Most people use a slow cooker for this recipe and cook the meat for 8 hours, however I decided to use my pressure cooker and see if I can get the same melt-in-my-mouth dinner on my plate.
This preparation bursts of flavor and is great for those on a Low-Carb diet.
Mississippi Lamb Roast
- Lamb- 1 kg
- Sliced Jalapenos- ½ cup
- Ranch Dressing- 1 cup
- Chopped Parsley- 1 cup
- Chopped Onions- 1½ cup
- Garlic- 4 cloves
- Chicken Bouillon Cubes- 1 cube
- Black pepper- ¼ tsp
- Paprika- ½ tsp
- Olive oil- 1 tbsp
Clean the lamb and cut into medium sized cubes. Drain the water and keep aside.
Take a skillet, add some olive oil and sear the lamb pieces. Brown on all sides over high heat, about 4 minutes per side.
In a pressure cooker, add the seared lamb pieces, chopped onions, garlic, ranch dressing, bouillon cube, sliced jalapenos, chopped parsley. Season with pepper and paprika. Mix everything thoroughly and cook on medium heat. Wait for around 10 whistles or till the lamb is well cooked. Once the lamb has cooked completely to the point of falling apart then shred the roast up with a fork.
Serve hot on a bed of mashed cauliflower, and enjoy this quick and juicy weekend dinner.
- Be easy on the quantity of Ranch Dressing for 2 reasons. (A) – This is one item that may contain carbs, if you want to keep that in control. (B) – Excess of Ranch Dressing can alter the taste of the final product. So make sure that you maintain a decent ratio and don’t just squeeze on that bottle.
The cookie fever seems to have kicked in me. Baking cookies has been so much fun. What could be better than trying out versions of the world’s famous cookie- the choco-chip cookie? These cookies are both thick and chewy and to obtain this texture, the quantity of butter should be less than otherwise.
I have to be honest, I ended up making this recipe when my original plan for thin, crisp cookies failed. But so what? Mr. A loved what was right on his snack plate with tea.
The best part about this recipe: Don’t have to wash several bowls, spoons and cups and the working counter.
Simple Choco-chip cookies: Soft & Fluffy
- All-purpose flour- 2 ¼ cups
- Salt- ¾ tsp
- Baking soda- 1 tsp
- Butter- ½ cup
- White sugar- 1 cup
- Light brown sugar- ½ cup
- Vanilla extract- 3 drops
- Milk- 2 tbsp
- 1 large egg
- Semisweet chocolate chips- 1½ cup
In a mixing bowl, add butter, white sugar and brown sugar, and cream together until it’s light and fluffy. You can either use an electric blender on medium speed or just use a whisk. Once you get a fluffy mixture, add the egg and 3 drops of vanilla extract, mix thoroughly. Lightly whisk the flour, baking soda and salt. Then, add the chocolate chips and incorporate it into the dough.
Tip: Be sure that the butter is at room temp, and very, very soft.
2. If you want your cookie to be more chewy adjust the brown sugar which contains molasses, as per your requirement.
3. Do not use baking powder instead of baking soda, as it would only puff the cookies; baking soda would help to spread the cookie dough.
4. After adding the flour, do not over whisk the cookie mixture as it would toughen the cookie by developing gluten. It is sufficient to lightly whisk and incorporate all ingredients into the mixture.
Once the mixture is ready, refrigerate it for atleast an hour.
Tip: Make sure to refrigerate as it is really difficult to work with very soft cookie dough.
Using an ice cream scooper (for a perfectly portioned, even sized cookie), take a “tablespoon of the dough” in a round shape and drop it onto the baking sheets. At this stage we only need small dough balls as they will fluff into a bigger size later. Place each cookie dough at least 2 inches apart on a tray lined with parchment paper.
Bake the cookies at 180°C for 15-18 minutes, until golden brown. Cool the cookies on the sheets completely. Once they have been cooled, store in an airtight container at room temperature for a week. Any excess dough can also be wrapped in plastic wrap, placed in a freezer bag and frozen for some more time.
Dunk into milk and enjoy the cookies.
Whats up people!!!! Its been long since my last post. Small hiatus but more on that later. Its Springtime!! Wanna try a new evening snack rather than the usual ones? Time to get my hands on some Chicken dumplings – expensive restaurant dish, eh? Make these famous Tibetan street-food snack at home. I am completely reminded of my Bangalore days, every nook and corner of the city had a “Momo stall”. These dumplings can also be deep fried or steamed and then fried.
Soft outer covering with moist and juicy filling make these irresistible. Try these super easy to make chicken dumplings.
Alert: The recipes published on this blog come with a “Print” option on the upper -right corner of the recipe box to make it easier to tear away the recipe – print it- and use it conveniently while cooking. No Electronic hassles in your kitchen..!!
Steamed Chicken Dumplings
- Boneless Chicken breast or thigh- 250 gm
- Finely chopped medium sized onion- 1 cup
- Chopped spring onion- ¼ cup
- Finely chopped Coriander leaves- 2 Tbsp
- Ginger garlic paste- 1 Tbsp
- Crushed black pepper- ½ Tsp
- Oil- 1 Tsp
- Maida/ plain flour- 3 cups
- Water- as required
- Salt to taste
To make the dough for the outer covering, combine flour, salt and water in a bowl. Knead until smooth and soft, then cover with a damp cotton towel and allow to rest while the filling is being prepared.
Take the boneless chicken pieces and grind them to get a minced chicken. Once that is done, take a bowl, add the minced chicken, onion, coriander leaves, ginger-garlic paste, and oil. Season with pepper and salt. Mix it well to make a well combined mixture.
Place a large steamer on to boil and line the steamer tray with a disc of lightly greased baking paper.
Take the dough and roll it into a log on your work surface, then cut it into 16 even pieces. While working with one piece of dough at a time, keep the rest covered with the damp towel to prevent drying out. Shape the small dough pieces into a ball, then roll out on a lightly floured surface into small, very thin circular disks. Repeat the same for all 16 circular disks.
Tip: Light flour the disks to avoid sticking to each other.
Place a generous teaspoon of the filling in the center and enclose the filling. Take the circular disk in one hand and use the thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating to stick them together. Make sure the filling stays in the middle, away from the edges.
Tip: Leave a small opening in the center to allow the steam to enter and cook the chicken.
Place directly into the well greased steamer tray, seam-side up. Repeat with the remaining disks and filling. Once they are all done, place the dumplings in the steamer, cover and steam for 15-20 minutes or until the dough is no longer sticky.
Serve with Chings Schezwan Sauce.
“Frittatas” are usually an oven-baked dish, but I discovered that there is an easy way to make Frittatas without having to use my oven. Simply cook it on a pan on medium-low heat with a lid on. This got me excited about making Frittatas, a heavy breakfast dish; and you can easily skip your lunch..!
Easy Pan-Frittata with Cheddar and Veggies
- Egg- 6
- Milk- ½ cup
- Finely chopped capsicum- ½ cup
- Sweet Corn kernels – ½ cup
- Finely chopped green chilli- 1 tbsp
- Finely chopped spring onion- ½ cup
- Grated Cheddar Cheese- ½ cup
- Parmesan- ¼ cup
- Ground meat- 1 cup
- Chilli flakes- 1 tbsp
- Salt- as per taste
- Pepper- as per taste
Cook the ground meat in a skillet over medium heat for about 10 minutes or until it is brown. Season with salt and pepper. When the meat is cooked, remove it from the pan, drain on paper towels to remove excess fat. Set aside the mixture to cool.
Simultaneously, in a separate vessel, cook the sweet corn kernels for 15 mins and keep aside.
In a glass or ceramic mixing bowl, thoroughly beat the eggs. Add the milk and stir until combined well. Now, season with salt and pepper to taste.
Add the cooked meat, chopped capsicum, green chilli, spring onion, sweet corn kernels and chilli flakes into the mixing bowl. Add cheddar and Parmesan cheese and stir the entire mixture well.
Pour the entire mixture into a non-stick pan, cover and cook over medium-low heat for about 10 to 15 minutes. The final product would look and feel like a
Slice and Serve. Enjoy a sumptuous and nutritious breakfast.
Tip: 1. Use a fork to check if the egg mixture has cooked.
2. Getting the Frittata out of the pan without breaking it would be a challenge as the weight of the whole dish is considerable. Take a spatula and slowly run it across the edges / circumference of the pan. Use caution and dexterity to slowly slide it into a plate.