Tag: #indiancuisine

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
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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.

 

Chicken in buttery masala

Butter Chicken

  • Servings: 4
  • Difficulty: Medium
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Ingredients

  1. Boneless chicken breast- 400 gms
  2. Onion- 1 cup
  3. Tomatoes- 1 cup
  4. Ginger garlic paste- 1 tbsp
  5. Cashew nut paste- ½ cup
  6. Chilli powder- 1 tbsp
  7. Turmeric powder- ¼ tsp
  8. Garam masala- ½ tsp
  9. Butter- ½ cup
  10. Cream- ½ cup
  11. Water- 1 cup
  12. Oil- 1 tsp
  13. Salt- as per taste

For marination

  1. Ginger garlic paste- 1 tbsp
  2. Chilli powder- 1 tbsp
  3. Turmeric powder- ½ tsp
  4. Curd- 1 tbsp

Directions

Step One

Clean the boneless chicken breast pieces well and cut into small cubes. Pat dry with a kitchen towel. Place the cubes in a bowl. Add ginger garlic paste, chilli powder, turmeric powder, curd and salt. Massage the chicken pieces well. Keep aside for atleast 1 hour.

Step Two

After an hour, place the chicken pieces in a greased baking dish. Drizzle some oil and grill it for about 18 minutes at 200°C. Once grilled, keep it aside.

Step Three

Simultaneously, in a pan, heat some oil and melt 1 tbsp butter on medium heat. Add and brown the chopped onions. Season with salt. Add ginger garlic paste and cook till the raw smell disappears. Then, add Chilli powder, turmeric powder and garam masala. Add the tomatoes and cook till the tomatoes are soft and mushy. Keep aside to cool. Once cool, grind the mixture into a smooth paste.

Step Four

Grind some cashew nuts in 2 tbsp water.  Add this cashew nut paste, along with ½ cup water to the curry. On simmer, allow the mixture to come to a boil.

Step Five

Add the grilled chicken pieces to the curry, along with the remaining butter. Allow the masala to coat the chicken well.

Step Six

Switch off the flame. Once the curry cools down a bit, then add some cream. Garnish with more cream and a dallop of butter.

 

Tip: 1. Garam Masala is basically a mixture of ground spices such as cumin, coriander and cardamom used in Indian cooking. These spices are usually toasted and then ground in order to bring out more flavor and aroma. “Garam” translates into “hot”, however this mixture need not necessarily be hot or spicy. You need not make it. It can be purchased off the shelf at major supermarkets selling Indian spices and food-stuff.