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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Garlic Onion Kara Kuzhambu | Poondu Kulambu

Garlic Kara Kuzhambu, a spicy and tangy tamarind based curry without any vegetables and coconut. It tastes great with steamed rice or even with idli and dosa.

In our home, for almost all curries, we add coconut paste , never once Amma made any curry without coconut. Back in India,  Amma use atleast one whole coconut for our one day cooking. But now here , i'm trying to use one coconut for a week, because of limited availability of Indian coconut and our inexperience in choosing good one from the store.

Usually we bought two coconuts for a week and half the time, one would be spoiled and we realized that only when break the coconut and in order to avoid an another trip to Indian store, i manage to cook with the available coconut. You would have seen me using coconut & curry leaves in my kitchen, i have treat them as treasure 😜

Ok, now, back to the recipe, because of that coconut story , i have learned to make curries without coconut. To be honest, it was horrible at first, because of my inexperience  to balance the spices.

With my repeated attempts, i have learned to make well balanced Kara Kuzhambu / Puli kulambu without any coconut. If you're trying for the first time, even with the exact measurement and procedure, you may end with terrible curry. Not because the recipe is wrong, you have to learn to balance the spices. Every brand of tamarind and chili powder differs in taste, so by practice, you will achieve it. 

Like i always say, if i can make it, you can also :-) Now, let's check out the recipe  

Garlic Kara Kuzhambu | Poondu Kulambu

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Poondu Kuzhambu, Garlic Kulambu,Garlic kulambu with coconut,kara kuzhambu, puli kulambu Garlic Onion Kara Kuzhambu, a delicious tamarind based curry made with garlic and onion.

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

Ingredients
Tamarind - a gooseberry size
Pearl onion - 6
Garlic - 10 pods
Tomato(small) - 1 
Curry leaves -few
Fenugreek Seed - 1/2 tsp
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1& 1/2 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece

Procedure

Soak the tamarind in a 1/2 cup of water for 20 mins, peel the onion & garlic and chop them roughly into pieces, tomato into small pieces.  Heat the oil in a kadai, add fenugreek seed, mustard & urad dal, let the mustard splutter, then add the onion,garlic and curry leaves.

Saute till the onions become translucent, keep the flame in low and then add the spices(turmeric, red chili & sambar powder),saute them in the oil for few mins.

Then add the tomatoes, give a quick mix and add salt.

Extract the tamarind juice from the soaked tamarind and add into kadai and add more water to your preferred consistency.

Let it boil until the raw smell goes off and finally add the jaggery pieces. Cook it for few more mins and switch off the flame.

Delicious Kara Kuzhambu is ready.

Notes:

• Keep the flame in low when adding the spices,otherwise it will be burnt easily.
• Adding the spices in the oil gives enhanced flavor to the kuzhambu.
• Sambar powder that i have used here is home made and haven't had any chilies in it. If your sambar powder has chili in it, reduce the chili powder and adjust to your taste.
• Boil the curry till the consistency you prefer. 
  

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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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Idi Sambar | Nellai Idi Sambar | Sambar recipe

Idi Sambar / Nellai Idi Sambar, a unique sambar recipe from the city Tirunelveli of Tamilnadu. Idi Sambar(இடி சாம்பார் ) has got its name because all the spices are freshly pounded using mortar & pestle and added into the sambar. 

"Idi" in tamil means various things depends on the context, here it means "Pounding spices" and don't confuse this sambar with Idli sambar(இட்லி சாம்பார்) which is mostly used as tiffin sambar. 

In our home, we use to make this sambar at least once in a month and we all love it so much because of its intense flavor and taste. Since this sambar is mostly made with a lot of vegetables, many people don't even prefer any side veggies for this sambar.  Appalam, vathal and/or vadagam would be enough for this sambar. 

Related: How to make Idli/Tiffin Sambar 

As the spices are freshly pounded and add into the sambar, it stays good for hours even on hot days. Therefore, this sambar is usually made for a day trip to a temple in our family because many people don't prefer variety rice in our family, so this sambar with rice and some vadagam would be the travel food for our summer holiday temple visits.  

 In those days, the spices are pounded in ural & ulakkai(a traditional kitchen gadgets used for pound spices), but here in the recipe i have used mixie only for easiness and  make sure that the spices are coarsely grounded to get that authentic texture and flavor of the sambar.

For this week of BM, i have chosen the theme as "Regional Cuisine", so for the next three days, i'm gonna post the regional famous dishes from "Tamilnadu". A month before also, i had chosen the same theme and really loved to make and share the less popular regional dishes, so i had picked the same theme for this month also :-). Stay tuned for more regional famous dishes and now let's see how to make this authentic nellai idi sambar.

Related: How to make Aviyal 

Idi Sambar | Nellai Idi Sambar

Preparation Time : 20 mins | Cooking Time : 30 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Idi Sambar,Sambar with freshly made spice powder,Tirunelveli Sambar, Mix Vegetable Sambar, Nellai Sambar, Nellai Idi Sambar,authentic tamil sambar, Sambar with coconut,Tirunelveli Sambar Idi Sambar / Nellai Idi Sambar, one of the signature sambar recipe from Tirunelveli area with freshly made spices.

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

Ingredients
Toor dal - 1/3 cup
Tomato -1
Asafoetida powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Tamarind - a goose berry size
Mixed vegetables - 1 cup
Salt - to taste
To dry roast & grind
Red chili - 4 to 5
Coriander seed - 2 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Cumin seed - 1/2 tsp
Coconut - 1/4 cup + 2 tbsp
Garlic - 3 
Pearl onion - 3 or Onion - 1/4
Curry leaves - few
To Temper
Curry leaves - few
Oil - 1 tbsp
Mustard & urad dal -1/2 tsp

Procedure

First all the veggies into medium size pieces. Add toor dal and the veggies(which takes long time to cook like potato) into the pressure cooker along with enough water and asafoetida powder. Pressure cook them for 3 whistles or until the dal is mushy.

Take all the ingredients for dry roast, first add all the spices (expect coconut,garlic and onions) in a kadai with 1/4 tsp of oil and roast till it becomes aromatic and slightly changes its color, remove from the plate and keep it aside.

In the same kadai, add the coconut,garlic and onions, roast till the coconut becomes golden in color, remove from the flame and let them cool completely. Soak the tamarind in the water for 15-20 mins.

Once the spices are cooled, put it into the blender jar and grind them into coarse powder.

In a kadai, add the extracted tamarind juice from the soaked tamarind and then add the veggies like brinjal and drumstick . Let the veggies cook. In the mean time, open the pressure cooker & mash the dal and keep it ready.

Once the veggies are cooked, add the dal and turmeric powder. Give a good mix, then add the grounded spices and salt. Mix it well.

Add more or less of water as per your liking and bring into boil, then keep the flame in low and let it boil for 5 more minutes. Finally temper the ingredients listed under "To Temper" and add into sambar along with chopped coriander leaves. Switch off the flame.

Tasty and flavorful Nellai Idi Sambar is ready. Serve it with rice and your favorite veggies. We had it with rice, aviyal, vendakkai pachadi & mysore rasam.

Related: How to make Idi Puli Kuzhambu  

Notes:

• Here i have used potato,broad beans,carrot, beans, drumstick and brinjal.
• Instead of adding all the veggies,you can make this sambar with any one  or two  veggies also. 
• As brinjal & drumstick are cooked really fast,I didn't pressure cook them.
• If the tanginess is more in the curry, add a piece of jaggery to balance.
   

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Panini Sandwich is nothing but a grilled sandwich made from the bread that has light chewy texture like baguette, ciabatta, and michetta. When i had panini sandwich for the first time in the restaurant "Panera bread" along with tomato soup, immediately i fell in love with this sandwich and the combo. I really loved the chewy texture of this sandwich and with soup as sides, it was delicious.

Ever since, whenever i have prepared this sandwich at home, tomato soup also would be there.There are different varieties of panini sandwich based on the stuffing inside, but today i'm sharing my most favorite and simple but delicious panini sandwich "Tomato & mozzarella Panini Sandwich with Coriander pesto". 

Coriander Pesto Panini Sandwich | Veg Panini recipe

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Sandwich | Recipe Cuisine: International

Ingredients
Ciabatta bread roll - 1 
Tomato - 2(thinly sliced) 
Mozzarella cheese - as needed
Coriander leaves - 1 bunch
Walnut - 3 tbsp
Olive oil - 1 tbsp
Lemon juice - 1 tbsp
Garlic - 1 pod
Green chili - 1
Salt - needed

Coriander Pesto Panini Sandwich, Panini Sandwich Panini Sandwich is nothing but a grilled sandwich made from the bread that has light chewy texture like baguette, ciabatta, and michetta.

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

Procedure

First let's make the coriander pesto, take walnut, garlic and green chili in a blender and grind into coarse mixture.

Then add the coriander leaves, olive oil, lemon juice & salt  into the blender.

Grind them into smooth paste and transfer into a bowl. Cut the bread into slices.

Take a slice, generously add the coriander pesto and apply it all over, then add the thinly sliced tomato and mozzarella slices.

Cover it with other slices and place it in the panini maker and cook it's nicely brown.

Tasty Veg Panini with Coriander Pesto is ready.

Related : How to make Chili Cheese Toast 

Notes:

• Ciabatta bread give nice chewy texture to this sandwich, but you can use any kind of bread,but make sure that it has nice chewy texture.
• If you don't have panini maker, use the normal pan to toast the sandwich.
• Add more or less of pesto as per your liking.
  

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Khoba roti is nothing but normal tawa roti in an artistic way from Rajasthan,India. Khoba is a marwari word and it means cavities or depression. This roti is quite thick and traditionally the impressions are made with thumbs when the roti is still on the tawa and later each cavity is filled with ghee and cooked till the roti is crispy. 

First time when i saw this roti was  from my fellow blogger friend and  i was so impressed about how beautifully it is and also liked her idea of using tweezers to create the impression on the dough instead of using the fingers.

By using the tweezer, the impressions are so well defined and look absolutely gorgeous ! Ever since i came to know about this, it's been on our meal regularly. 

If you're bored of regular roti and want to try something different, then definitely you should give this khoba roti a try !  It is  surely a show stopper on your dining table. Now let's see how to make this gorgeous Khoba Roti. 

Khoba Roti | Rajasthani Roti | Roti recipe

Preparation Time : 20 mins | Cooking Time : 10 mins | Makes : 4 
Recipe Category: Roti | Recipe Cuisine: Indian
Khoba Roti, Rajasthani Roti,Roti recipe Khoba roti is nothing but normal tawa roti in an artistic way from Rajasthan,India.

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

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.

Divide the dough into four equal parts and roll them into smooth balls, dust the surface and rolling pin with flour and roll a dough into thick disc. Take a new tweezers to pinch the dough as per your wish.

Here i'm making the criss cross shape first and later fill the gap with more pinches.

Finally pinch the borders also or you can leave as it is.

Heat the tava and grease with ghee/ oil, place the flat surface of the dough as down and let it cook until it has brown spots on the bottom, gently flip and cook on the other sides until that sides has brown spots. Remove it on the plate, apply ghee generously on the top.

That's it, Beautifully looking khoba roti is ready.

Related : How to make Rumali Roti 

Notes:

• To get more color on the top, you can place the roti on direct flame for few secs.
• Instead of tweezers, you can use your finger also to pinch the dough.
• This roti has more thickness than the regular roti.
  

 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

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