Green Onion Paratha | Spring Onion Paratha

Green Onion Paratha, a quick to make delicious and healthy Indian style paratha. It's one of my favorite parathas and I really love the green onion flavor in the paratha. While shopping for fresh produce, green onion is one of the must buys because I often make fried rice and Indo Chinese style side dishes. This paratha is my recent discovery from some pinterest scroll and making them regularly ever since. If you like green onion flavors, then this parathas are definitely for you. Before moving to the recipe, you can use spring onions and scallion also in this recipe. If you're wondering how to differentiate between those read the below paragraph 
Scallions vs Green Onions Vs  Spring onions 
Scallions, green onions and spring onions are all the same and it's known by different names based on the time they grow before being harvested. Scallions have the thinnest stem and there is no visible bulb at the end. On the other hand, spring onions have thick stems and have big white bulbs at the end. Green onions are somewhere in between scallions and spring onions and have very little bulb.

Now let's check out this super easy green onions paratha recipe.

Green Onion Paratha

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 8 to 10 
Recipe Category: Paratha | Recipe Cuisine: Indian
Green Onion Paratha, Spring Onion Paratha, Indian Paratha, Scallions Paratha, Green Onion Paratha, a quick to make delicious and healthy Indian style paratha. If you like green onion flavors, then this parathas are definitely for you.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Wheat flour - 2 cups

Green Onions - 4

Turmeric powder - a pinch

Chili powder - 1/2 tsp

Salt - 1/2 tsp

Cumin seed - 1/2 tsp

Water - 3/4 cup(approx)

Oil - 1 tbsp(for cooking the parathas)

Procedure

First trim the edges of the green onions and cut into thin slices. In a bowl, add the wheat flour, chopped green onions, turmeric powder, chili powder, salt and cumin. Mix it all together first and then add the water as needed & make it as soft dough and let it rest for 20 mins.Pinch a small amount of dough and make it as golf sized ball. Dust the floor & dough ball with flour and then roll it as thin sheets. Heat the tava, grease it with oil and then place the rolled dough, cook till the bubble starts to appear and then flip on to the other side and cook till the brown spots appears. Remove on to the plate and repeat the same for next dough ball.

Tasty and healthy Green Onion Paratha is ready. Serve it with your favorite curry. We have it with restaurant style kadai vegetable curry 
For more roti & side dish recipe, check out my collections.

Notes:

• Mix the green onions with flour well, the moisture from the green onions makes the flour slightly wet and then add needed water to make soft dough. 
• Adjust the spices as per your liking.
• Cumin is optional in this paratha. You can totally skip it.

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Moongil Arisi Dosai | Bamboo Rice Dosa | Dosai Recipe

Moongil Dosa, a very flavorful and tasty dosa made from the Bamboo rice. Few months back, when my parents and my brother's family went to kodaikanal, Amma bought this moongil rice from there after heard all the benefits from the locals. Later she asked me(i feel really very proud whenever amma ask me for the recipe :-)) for the recipe using moongil rice, honestly that was the first time i heard about that rice, so quickly did search on google and told her that kanchi(porridge), payasam(kheer) and dosai can be made from moongil rice. 
As a starter, she had tried kanchi and it didn't turned out as expected. She said it was really chewy and took forever to cook. So she kept that aside for a while without touching. Now when i'm here, she tried this dosa with equal proportion of idli rice and this moongil with very less expectations, but to our surprise it turned out super delicious, everyone in our family liked it so much.    

P.S: Will update the step by step pics soon

Moongil Arisi Dosai | Bamboo Rice Dosa

Preparation Time : 6 hrs | Cooking Time : 15 mins | Serves : 3 or 4  
Recipe Category: Breakfast/Diner | Recipe Cuisine: Indian

Ingredients
Bamboo/Moongil Rice - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek seed - 1 tsp
Salt - as needed
Water - for soaking and grinding
Oil - for making dosa

Procedure

Wash and soak the moongil rice for 4-6 hrs. Wash and soak the idli rice,urad dal and fenugreek seed for 2 hrs.
In a wet grinder, first put the moongil rice and grind it for 10 mins, then add the soaked idli rice, urad dal and fenugreek seed, grind it till smooth.
Transfer the batter from wet grinder into vessel and then add the required salt and let if ferment for 4-6 hrs.
After fermentation, take the needed amount of batter, if needed add water and making it as pourable consistency. 
Heat the dosa pan, pour the batter and make the dosa,drizzle the oil on the sides. 
After around 2 mins, flip the dosas and cook it on other sides also.
Tasty Moongil dosa is ready to serve. Serve it with chutney or/and sambar.

Notes:

• Bamboo rice takes longer time to soak.
• Bamboo rice has given wonderful flavor to the dosa.
• Instead of flavorless oil, use sesame oil for making this dosa to enhance the flavor more.

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Brown Rice Noodles with Broccoli and Peanuts | Noodles Recipe

Brown Rice Noodles with Broccoli and Peanuts, it's my recent favorite to make with rice noodles. Recently i had bought this brown rice noodles from Costco and looking for some interesting and quick to make recipe with it, that's when i came across this recipe from pinterest while browsing. I liked the recipe instantly since it doesn't need any fancy ingredients or meat. All you need is some basic sauces and your favorite veggies to make this delicious and healthy noodles in no time. Adding peanuts give nice crunchiness to this noodles and also i highly recommend to use good quality of soy sauce and the sesame oil, that gives great flavor to this noodles. Now let's see how i made this yummy noodles. 

Brown Rice Noodles with Broccoli and Peanuts

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 1 
Recipe Category: Noodles | Recipe Cuisine: International

Ingredients
Brown Rice Noodles - 1 pack
Broccoli Florets - 1/2 cup
Bell pepper/Capsicum - 1/4 cup(roughly chopped)
Garlic - 1
Green onion - 2
Soy sauce - 1 tsp
Chili sauce - 1/2 tsp
Sugar - 1/2 tsp
Salt - as needed
Tomato Ketchup - 1 tsp
Roasted peanuts - 1 tbsp
Sesame oil - 2 tsp

Procedure

First cut the green and white part of green onions finely, capsicum into small chunks. Cook the noodles as per package instructions and keep it ready. Add tomato ketchup, soy sauce,chili sauce,sugar,salt into bowl, mix it well and keep it ready.Heat the pan with oil, add the crushed garlic, then add the white part of green onions, saute for 30 secs, then add the broccoli and bell pepper,  saute it in the oil for 2 mins.Then add 1/4 cup of water in to the sauce mixture, mix it well and then add into the veggies, let it simmer for 3-4 mins in the low flame.Next add the cooked noodles, give a quick toss and switch off the flame. Just before serving, add the roasted peanuts and green onions. Tada, Delicious Noodles is ready to serve.

Notes:

• Add more or less of sauces as per your liking.
• Once all the sauces become thick, add the noodles into the pan. 
• Don't cook the noodles for long time, otherwise it turns mushy very easily.
• Add the roasted peanut just before serving to retain its crunchiness.
• I like more veggies in my noodles, but you can add more or less of veggies as per your preference.
  

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Egg Kothu Idiyappam | Kothu Idiyappam | Idiyappam Recipe

Egg Kothu Idiyappam, a delicious breakfast/ dinner item made from the egg and idiyappam. If you have been reading my blog regularly, you might knew by this time that how much i love idiyappam or you can simply say that by looking at my idiyappam collection here. So i'm always looking for some different types of idiyappam and this idea caught my attention when i was browsing through pinterest some times back, ever since i have been making this regularly at out home either for breakfast or dinner.
This recipe is such a versatile one, you can make it just with eggs like how i have prepared it here or if you like veggies, you can add that too. To make it faster, you can use one of those readily available idiyappam or sevai pack, cook as per the package instructions and use the same in the recipe, i have tried this with ready made idiyappams/sevai a couple of times and that too tastes equally good as the home made idiyappam. But if you're using ready made ones, make sure that you have added enough salt while cooking since most of the ready made sevai doesn't has salt in it.  Now let's see how to make this yummy egg kothu idiyappam.

Egg Kothu Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Egg Kothu Idiyappam, Kothu Idiyappam,Egg Idiyappam, leftover idiyappam recipe,muttai idiyappam, egg string hoppers,Muttai Kothu Idiyappam Egg Kothu Idiyappam, a delicious breakfast/ dinner item made .from the egg and idiyappam.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Cooked Idiyappam - 1 cup
Egg - 2
Onion(small) - 1
Tomato - 1
Green chili -1 
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Coriander & curry leaves - few
Salt - to taste

Procedure

Heat the sauce pan with oil, add the cinnamon, cloves and cardamom and let it saute for 30 sec,then add the onions & curry leaves and saute till the onions become translucent.Add the ginger garlic paste and saute till the raw smell leaves and then add the tomato and spices(turmeric,chili,coriander and garam masala powder) and salt.Saute till it becomes mushy and then crack open the egg and start mixing immediately.When then eggs are almost done, add the idiyappam and mix it gently until everything is thoroughly mixed. Add the coriander leaves on the top for garnishing.Tada, Egg Kothu Idiyappam is ready.  Serve it with raita or as it is also,it's good.

Notes:

• If you like, you can add the veggies like carrot & capsicum along with onions.
• Add less or more spices as per your liking.
• Don't over cook the egg, just when it starts to set, add the idiyappam.
• My idiyappams have salt in it already, so i have added salt only for masala & egg.
  

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Maida Poori | All Purpose Flour Poori | Breakfast Recipe

Maida Poori, a delicious and fluffy poori made from all purpose flour/maida instead of atta/whole wheat flour. When we grew up, this maida poori is the only poori that Amma used to make and for very long time that i didn't know that authentic poori is made with atta/wheat flour. So still i'm fond of this poori more than the poori made with atta/wheat flour. Making of this maida poori is so similar to the regular poori and it taste fantastic with potato masala or with chana masala. Compared to atta poori, this poori absorb less oil while frying if you make the dough properly and you don't feel that grease of oil in your hand while eating.

Till our marriage, ST didn't like poori much and later he started liking it because of this maida poori that i have prepared and he always say that it's not at all oily and he liked that very much in this poori. Just like ST, if you don't like poori because of its oily texture, then give a try on this, i'm sure that you will like it.

Maida Poori

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 8-9 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Maida Poori, Poori, Apf poori, All purpose flour poori,Pluffy Poori,White poori Maida Poori, a delicious and fluffy poori made from all purpose flour/maida instead of atta/whole wheat flour.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
All purpose flour/Maida - 1 cup
Rava - 1 tbsp
Oil - 1 tsp
Salt - to taste
Water - as needed.
Oil - for frying

Procedure

Take maida , rava & salt in a bowl. Mix it well, then add the oil.With your finger tips mix the oil with the flour well. Add water little by little and make a stiff dough with your hand.Cover it & let it aside for 10-15 mins.Make equal size balls from the dough. Take a dough and roll into small disc with rolling pin. Do the same for the all the dough and then heat the oil in a kadai for frying. Once the oil is well heated(if you drop a piece of dough in the oil, it should come up on the top immediately) drop the rolled dough and with the help of spatula, gently press on the top. It helps to puff up the poori.Flip on other side and cook that side also till it becomes golden brown.Drain it from the oil and place it on tissue paper. Repeat the same for the remaining dough.Tasty & Fluffy poori is ready. Serve it with poori masala.

Notes:

• Make the dough as stiff,otherwise it absorbs lot of oil while frying
• Try to avoid using flour while rolling the poori or use very little and dust it well before drop it in oil. The excess flour will make the oil dirty/cloudy while frying.As we continue the frying, it becomes dark in color and sticks to the poori.
• Don't keep the dough more than 30 mins. It will absorb more oil while frying.
• Make dough just 15 - 30 mins before frying.
• Don't place the rolled pooris on the paper, it absorbs all the moisture from the dough,so while frying, the pooris doesn't puff up well and it becomes very hard.
  

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Broccoli Paratha | Broccoli Stuffed Paratha | Paratha Recipe

Broccoli Paratha, a delicious paratha stuffed with mildly spiced broccoli masala.Next to the broccoli soup, this is my favorite recipe with broccoli. It's one of the easiest stuffings to make for paratha and also it's so customizable to suit your taste. 

For this paratha, I have followed the same procedure as my cauliflower paratha without much change and it turned out so soft, with some curd, it would be awesome, no need to make any side dish at all.

While making this paratha, I ran out of atta flour and also we were in the process of moving to a new place, so i didn't want to buy atta just to make this and again i would pack the leftover for shipping. 

Instead I have used whole wheat flour bought at HEB, the texture of this flour is quite different and also it has a darker color than the regular atta flour. I was a bit skeptical how it would turn out, to my surprise, it turned out so good. Usually I use whole wheat flour for chapathi only and never used before for stuffed paratha. 

Glad i did, now i can use whole wheat flour for parathas too. You may think that both atta and wheat flour are the same, right?? I too had the same opinion before using it regularly, but now i'm sure that the whole wheat flour available here in US based stores is different in both texture and taste compared to the atta available in Indian stores. 

Ok, let's check out on how to make these healthy broccoli paratha!

Related: How to make Aloo Paratha

Broccoli Paratha

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Paratha | Recipe Cuisine: Indian
Broccoli Paratha, Broccoli Stuffed Paratha, Easy Paratha Recipe Broccoli Paratha, a delicious paratha stuffed with mildly spiced broccoli masala.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Whole Wheat flour - 1 cup
Oil - 1 tsp
Water - as needed
Salt - to taste
For Stuffing
Broccoli - 1 floret(small)
Oil - 1 tsp
Turmeric - a pinch
Red chili powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste 

Procedure

Take the flour in a bowl, add salt & oil and mix it with flour well. Then add water to the flour.Mix it with your hand and gather it together as a single mass , now knead the dough well until the surface looks smooth.Cover it with lid and set aside for minimum 15 mins.

Cut the broccoli into the small florets, wash it in running water and drain it completely.

Put the florets into mixie jar and pulse it twice or thrice until it's fine. Heat the pan with olive oil.

Add the broccoli and saute it in the oil for 2 mins, then add all the spices(turmeric ,red chili & garam masala powder) and salt.

Mix it well with the broccoli and then cover the pan with lid and let the broccoli cooks well. Switch off the flame and the stuffing is ready.

Pinch medium lemon sized balls from the dough and roll it as smooth. Take the rolling pin and roll into small disc, place the stuffing in the center.

Pleat the sides towards the center and seal it. Keep the sealed edge downside and roll into thick paratha(if needed add more flour for dusting).

Do the same for all the dough. Heat the tava, grease it will oil and place the rolled paratha on it.

Cook it on both side until the brown spots appears on both sides. Remove it from the tava and place it on the plate. 

Tada, Healthy Broccoli Paratha is ready.Serve it with curd and pickle.

Related: How to make Triangle Paratha

Related: More Roti & Paratha Recipes

Notes:

• The dough should be pliable and smooth.
• Make sure to drain the water from broccoli well before put into the mixie jar.
• Adjust the spices for the stuffing as per your liking, you can add cumin powder if you like that flavor. 
• You can use atta flour also.
  

 

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