Spring Onion Paratha

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

  • Servings: 12-15 pieces
  • Difficulty: Medium
  • Print

Ingredients

  1. Wheat flour/ atta – 2 cups
  2. Spring onion, chopped – 1 cup
  3. Ginger paste- 1 tsp
  4. Green chilli – 1 tsp
  5. Red chilli powder – ½ tsp
  6. Garam masala powder – ½ tsp
  7. Turmeric – ¼ tsp
  8. Cumin seeds – 1 tsp
  9. Oil – as per requirement while kneading and cooking
  10. Salt as needed
  11. Ghee – as needed

Directions

    1. 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.
    2. Knead to a dough using lukewarm water
    3. Divide into equal sized balls. Dust and roll it out thinly into equal sized discs.
    4. Heat-cook the parathas on a hot tawa over medium flame and smear ghee on both sides, until golden spots appear.
    5. Using a spatula, keep pressing the paratha gently.
    6. Serve spring onion parathas with pickle, curd and pepper mix or just plain white butter.

Tips:

  1. Prepare them as thin as possible. Thinner the better.
  2. Goes best with basic accompaniments like pickle and curd.

 

Advertisements

A south Indian shrimp recipe..!

Mangalorean Prawns Gassi

  • Servings: 2
  • Difficulty: Medium
  • Print

The south of India is well-known for its natural beauty and for the abundant availability of coconut plantations, especially having long coastlines. Needless to say coconut in its various forms like oil, milk, fresh and dried form is put to excellent use in its cuisine. The Manglorean Prawns Gassi is a recipe from the south of India which encompasses two important aspects of the region – Coconut and Sea-food! Since the months of August and September are the ones when the best shrimps are found here in the Middle East, I decided to make this curry with the best quality Raw materials available for the season.

Ingredients

  1. Prawns (de-veined and shelled)- 500 gms
  2. Cubed Potato- 1 cup
  3. Chopped Onion- 1 medium sized
  4. Coconut milk- ½ cup [1 tbsp of maggi coconut milk powder dissolved in water]
  5. Mustard Seeds- 1 tsp
  6. Oil- 1 tbsp
  7. Water
  8. Salt

For the masala paste:

  1. Coconut- 1 cup
  2. Ginger-garlic paste- 2 tbsp
  3. Onion- ½ cup
  4. Green chilli- 2
  5. Tamarind- small sized ball
  6. Red Chilli powder- 1tsp
  7. Coriander powder- 1 tsp
  8. Turmeric powder- ½ tsp

Directions

Step One

The first step would be to clean the prawns; remove the shell and de-vein them. Wash well for about 7 to 8 times.

Tip: Squeeze some lemon juice on the prawns and keep it aside to reduce the smell. Cleaning prawns calls for caution. For those who are doing this for the first time need to know that de-veining the prawns, removing the shells releases a smell that lingers in your kitchen and hands which you want to avoid. So make sure that you clean well and dispose the waste as soon as possible. 

Step Two

Grind the masala paste using coconut, onion, ginger-garlic paste, green chillies, tamarind, red chilli powder, coriander powder and turmeric powder, with a little water to form a smooth paste. Keep aside.

Step Three

In a medium sized non-stick pot, take a spoon of oil. Once the oil is hot, add the mustard seeds and allow it to splutter on medium heat. Then add the chopped onions and season with salt. Once the onion is golden brown, add the cubed potatoes and saute till it changes color. Add in the ground masala paste and allow it to cook. Simmer till the gravy starts to bubble and thicken.

Step Four

Add the clean prawns and some salt, as per taste. Add ½ cup of water and allow the prawns to cook for about 15 to 20 mins.

Step Five

Reduce the flame and now add ½ cup of coconut milk.

Tip: Coconut milk is likely to curdle/ split on high heat, so keep the flame low.

Step Six

Serve with some Jeera rice or plain rice or appams.

Vegetarian appetizer 

Weekends are a prefect time to host friends for dinner. However, this dinner plan was rather interesting as it was going to be a complete vegetarian menu. I spent days thinking what the menu should look like. After a couple of hours of serious contemplation, I remembered the Subz Kadak Seekh Kabab that I had at Sahib Sindh Sultan Restaurant in India. Voila, I got my first starter..!

Vegetable Seekh Kebab

  • Servings: 5-6
  • Difficulty: Easy
  • Print

Ingredients

  • Finely chopped French Beans- 1/2 cup
  • Finely chopped Cabbage- 1/2 cup
  • Finely chopped Carrots- 1/2 cup
  • Corn kernels- 1/4 cup
  • Green peas- 1/4 cup
  • Ginger- garlic paste- 1 tbsp
  • Green Chilli paste- 1 tbsp
  • Boiled and mashed Potatoes- 2 medium sized
  • Finely chopped Coriander Leaves- 1/4 cup
  • Caraway seeds (shahi jeera)- 1 tsp
  • Gram Flour- 2 tbsp or as per requirement
  • Oil- 1 tbsp
  • Salt- to taste

Directions

Step One

Boil the medium sized potatoes in a pressure cooker. Keep aside till it cools a bit and then peel the potatoes. Roughly mash the peeled potatoes and keep it aside.

Tip: The potatoes should be mashed before it cools down completely; the potatoes need not be smoothly mashed.

Step Two

Take a medium sized pan and heat a teaspoon of oil. Once the oil is hot, crackle a teaspoon of Caraway seeds. Add Ginger- garlic and green chilli paste.

Tip: Excess oil can alter the dryness of the kabab. This Kabab is shallow fried with very less oil.

Step Three

Once the rawness of the ginger-garlic paste reduces, add all the finely chopped vegetables and saute till it is cooked. Season with Salt. Keep aside for a while till this mix cools down.

Step Four

Coarsely grind the cooked vegetables and check for seasoning.

Step Five

In a small sized skillet, roast 2 tablespoons of gram flour on medium heat, so that you get a nutty flavor.

Tip: Use medium heat while roasting the flour as it may burn quickly. Increase or decrease gram flour as per the requirement to roll the kababs into a tight shape.

Step Six

In a bowl, mix the coarsely ground vegetables, mashed potatoes and gram flour. Add more salt, if required. Roll the kababs into any shape, either into small flattened balls or cylindrical rolls. Lighly brush some oil on a skillet and fry the kababs.

Step Seven

Serve the kababs with either ketchup or green chutney.