Spring onion greens when fried and stored can be served as sides or in a raita. Add sugar and salt as per requirement in a bowl of curds. Whisk well. Add chopped coriander leaves, cherry tomato and a dash of pepper powder. Add the fried spring onion greens just before serving.
Spring onion greens if in excess can be used to make a crunchy fry which can be served as sides or used in a raita. Wash,, drain and chop the greens to required length. Sprinkle with salt, pepper and corn flour as per requirement ..Mix well. Heat oil and fry them in batches. Drain and store in an air tight container.
A simple, easy to make and delicious preparation of rice which when accompanied by a raita tastes divine! I had loads of spring onion greens left over so have tried my best to use them up in a variety of dishes.
Ingredients:
250 gms Basmati rice
5 tbsps Ghee
2 inch piece cinnamon
5 cloves
3 cardamom
1 tsp cumin seeds
One bunch finely chopped spring onion greens
Salt
500 ml water.
Method:
Heat the ghee in a pressure cooker. Crush the cardamom, cinnamon and cloves lightly and tip them into the hot ghee. Add the spring onion greens and saute for a few seconds. Drop in 500 ml boiling water, rice and salt. Cover and pressure cook to one whistle. Allow to cool. Open the lid and gently fork the rice. Serve hot with raita and papad.
Here is a delicious easy to make stir-fry which I normally make for dinner as it’s not only filling but healthy as well. I have used sweet corn, spring onion greens and cherry tomatoes.You can add more vegetables as per your choice.
Ingredients:
One bunch spring onion greens chopped
One bowl of boiled sweet corn
A handful of cherry tomato
A sprinkling of herbs of your choice
Salted butter.
Method:
Tip the boiled sweet corn, sprkng onion greens, cherry tomatoes and a tsp of butter into a pan. Saute on a high flame for a minute. Add the herbs. Here I have used oregano, chilly flakes, garlic and onion powder and pepper . Mix well and saute for another minute or two till the vegetables soften but are still crunchy. Serve immediately.
Note:
I have skipped adding salt as I used salted butter as I prefer retaining the sweetness of sweet corn which gets masked if extra salt is used.
I had a lot of spring onion greens left over after harvesting a fresh crop and decided to use them up in a variety of dishes before they wilted.
I have already posted the recipe of spicy poori in my website… I have replaced the curry leaves used in the recipe by spring onion greens. Posting the link to the spicy poori. Add finely chopped spring onion greens as per preference.
A raita made of either vegetables or fruits is not just cooling to the system, but can also double up as a meal by itself. Chop up any fruit or vegetable of your choice, drop it into a bowl of curds, add seasoning of your choice, and it’s ready!
Ingredients:
1 large guava cut into pieces
200 gms curds
1 small green chilly crushed
2 tsps sugar
Salt
Coriander leaves for garnishing
Pomegranate arils
Almonds or any dry fruit as per choice.
Method:
Tip the sliced guavas, green chilly, sugar, salt and curd into a bowl. Mix well. Add the coriander leaves, pomegranate arils and nuts and tuck into the raita.
Parathas or flat bread are a common breakfast item in North India. A variety of them using radish, cauliflower, paneer, potato, onion and even mint and coriander are prepared and each has its own unique flavour depending upon the vegetables or the greens used. Here is a spring onion Paratha today with the bulb and greens finely chopped and added to the dough.
Ingredients:
500 gms wheat flour
1 bunch spring onions finely chopped
Salt
1 tsp ginger, garlic, green chilly paste
1 tsp coriander powder
1/2 tsp cumin powder
A few Ajwain seeds
250 ml warm water to bind the dough
1 tbsp oil
Ghee to roast the parathas.
Method:
Tip all the above mentioned ingredients into a bowl except water and oil. Mix everything well. Add a little water at a time and bind a smooth and soft dough. Add the oil and continue to knead for another couple of minutes. Cover and rest for about fifteen to twenty minutes.
Pinch even sized balls of the dough and roll them out evenly. They should be neither too thick nor thin. Heat a griddle/ tava. Place the paratha , drizzle with ghee and roast it on either side till done. Serve hot with curd, pickle or raita.
Snake gourd which is a bland vegetable has very few takers and most Indian households have their own unique recipes to include this vegetable in their diet.
I, honestly enjoy any preparation of snake gourd, especially the simple stir-fry that is made by the Konkani speaking community to which I belong.
I was intrigued to see a post called Snake gourd Pathrado , mainly because of the name, by Anupama U Bhat. I lost no time in trying it out. It has turned out so fragrant and delicious… Sharing her recipe today.
Ingredients:
1 snake gourd weighing 400 gms
Half of a small coconut
5 roasted byadhi chillies
2 roasted Guntur chillies
1 heaped tsp tamarind paste
Asafoetida a small piece/ 1/2 tsp powder
2 tbsps rice/ rice powder
Salt
1 tsp mustard seeds
1 tsp Urad dal
1/4 tsp fenugreek seeds
3 tbsps oil preferably coconut oil
2 sprigs curry leaves.
Method:
Scrape the snake gourd, wah and slice it. Soak the rice for an hour. I used rice flour..Heat oil in a pan. Add the mustard seeds and after they splutter add the urad dal .As it turns a golden yellow drop in the fenugreek seeds and allow them to turn a golden brown. Add the curry leaves. Tip in the sliced snake gourd. Add salt, cover and cook till done. Sprinkle a little water in between if required as sometimes some varieties of snake gourd do not ooze water.
Grind the rice, grated coconut, roasted red chillies, tamarind and asafoetida to a coarse paste. Drop it into the cooked snake gourd. Add just a quarter glass of water and mix thoroughly. Heat on an extremely gentle flame till it comes together and leaves the sides of the pan. Serve hot with dal and rice.
A filling and delicious option to take care of those hunger pangs which strike without notice is this Sapota milkshake. You can choose to make a healthier version as I have by adding a dollop of no sugar vanilla ice cream.
Ingredients:
5 Sapota
1 litre milk chilled
2 scoops of Vanilla icecream
A few ice cubes.
Method:
Peel and cut the Sapota into four. Remove the seed and sticky central portion. Tip it into a blender with a glass of chilled milk and puree it. Add it to the remaining milk, mix in the vanilla ice-cream a few ice cubes and chill till you serve.
