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Dec 16, 2015

Spring onion Chapathi

Spring onions are different from Scallions in terms of the intensity in flavor though they both look alike. So, how do you distinguish between scallion and spring onion?? its simple.  Scallions are longer and have a whiter stem end that does not bulge. Where as, the spring onions have a bulge. Spring onions are more intense in flavor. Both scallions and spring onions are fairly interchangeable when the greens are cooked. 

Spring onions are used widely in Indo chinese cuisine. When you buy spring onions, look for firm bright and undamaged greens. Here is the recipe for a chapathi with spring onions being the hero ingredient.


Spring onions - 1 bunch

Green chillis - 2 ( adjust as per taste)

Salt as required

Water to knead the dough

Ajwain seeds - 1 teaspoon

Turmeric powder - half teaspoon

Refined oil - 1 tablespoon

Oil for making chapathi

Whole wheat atta - 2 cups

Note: For atta, I buy the organic wheat (lokwan variety). Grind it in a mill and sieve it. Store in freezer and use directly when I need it. Don't have to thaw. NO ADDED MAIDA, NO PRESERVATIVES and ABSOLUTELY FRESH & HEALTHY.

Atta to dredge while rolling chapathis


Wash the Spring onions and chop the end on the greener side. Chop the very end of the white stem side to take out only the root hairs. The bulb can be used in this recipe. Finely chop the spring onions and keep it aside.

Take a mixing bowl and transfer the chopped spring onions. Add ajwain, salt, turmeric powder, finely chopped green chillis, and oil. Mix well and add the atta. Then, add just enough water and knead it to a pliable dough.

Cut the dough into small balls. Roll it into balls and keep aside. Take one ball and dredge in some atta and roll out a thin chapathi out of it.

Heat a tawa in medium heat and when its heated, place the rolled out chapathi. 

When you see chapathi is slightly puffing, drizzle oil on the surface and the sides and gently press and flip the side.

Again drizzle oil on the surface and keep pressing gently with the turner. Keep flipping until both sides are cooked and turn golden.

Follow the same procedure for the remaining dough as well.

Nutritious Spring onion chapathi is ready to be served with fresh curd/yogurt.


Dec 14, 2015

Creamy Sweet potato & Coriander Soup

Sweet potato is a rarely used vegetable in many kitchens. Hailing from south of India, I have so far tasted only sweet potato palya. 

This is how I include sweet potato in my diet. I simply cook the vegetable. Peel off skin and sprinkle chaat masala, specially the kala chaat masala that my Delhi friend once gave me. Sometimes, I add the sweet potato puree to Kheer where ground coconut is added. I once made sweet potato puran poli.

Sadly, this nutritious vegetable is not commonly used in south India. To incorporate this nutrition rich vegetable, I try my best to create new dishes and this is one of them. Here, I prepared a soup where I coupled the nutty flavor of sweet potato with the flavors of the south - coriander and ginger. Obviously, this combination beat the flavor of sweet potato which is a good news to many people who have not developed a taste for sweet potato and still want to include that in their diet. Here is the recipe.


Sweet potato - 200 gms preferably organic

Red onion - 1 large

Fresh ginger - 1 inch

Coriander leaves - handful

Salt as required

Peppercorn - crushed or powdered - 1 teaspoon

Oil or Butter - 1 tablespoon

Milk - 1 cup


Pressure cook the sweet potato and peel off skin. Keep it aside.

Chop onion length wise.

Peel off ginger skin and wash well.

Wash the coriander leaves.

Keep aside 2 sprigs of coriander leaves for garnishing and grind the remaining leaves with ginger with just enough water.

Heat oil/butter in a kadai in medium heat.

Fry the onions until its tender. Keep aside a tablespoon of this onion for garnishing.

Now, pour the ground coriander and fry for a minute.

Add salt as required.

When its cooking, add the cooked sweet potato to the blender and grind with 1 cup water until the sweet potato becomes a smooth paste.

Add this to the boiling coriander and mix well.

Add peppercorn - crushed or powdered.

Allow the content to come to a boil.

Meanwhile, pour one cup milk into the blender and shake well.

When the soup comes to a boil, turn off heat and gently pour the milk and mix well.

This healthy soup is ready to be served. Garnish with fried onions and coriander leaves before serving.

This soup can be served cold too.

Regular milk can be substituted with coconut milk for an enhanced flavor.


Dec 9, 2015

No onion No garlic : Simple Vegetable Kurma

No onion and no garlic vegetable kurma is a very simple and tasty side dish. Compared to the authentic kurma where all spices are added, there is no compromise on the taste and texture of the kurma. Its a very healthy saathvik food. Here is the recipe.


Tomato - 2 medium sized washed and roughly chopped

Mixed vegetables - 2 cups washed and chopped into one inch length
I have used carrots, green beans and potato

Oil for seasoning

Jeera/Cumin - 1 teaspoon

Salt to taste

Coriander leaves for garnishing

Grind the following ingredients into a smooth paste:

3 tablespoons - grated fresh coconut

1 tablespoon - khas khas

2 green chillis (adjust as per taste)

Seeds from 4 to 5 pods of green Elaichi

water quarter cup


Heat oil in a kadai and add cumin seeds. 

Then, add roughly chopped tomatoes and fry until tomatoes are cooked.

Now add the chopped mixed vegetables and add salt as required.

Pour just enough water and cook until vegetables are tender and water is almost absorbed.

Now mix in the ground paste and adjust consistency with half a cup water if the content is too thick.

Mix well and allow the content to come to a boil.

Turn off heat and garnish with coriander leaves.

Taste and healthy kurma is ready to be served with Set dosa/ Chapathi/ Roti etc.

You will never miss onion or garlic or any other spice in this dish, I bet.

Try this recipe and let me know your feedback.

A vegetable kurma cannot be more simpler than this.

Note: Cauliflower and fresh green peas can also be added to this kurma. 

* In case of adding fresh peas. wash the peas and boil it separately until its cooked and mix it to the kurma in the end.

* In case of adding cauliflower, wash the cauliflower florets, boil in water with a teaspoon salt and half pinch of turmeric. In less than 5 minutes, cauliflower will be perfectly cooked. collect the cauliflower (leaving the impurities and worms if any) and keep it separately and add it to the kurma in the end.