Can you ever go wrong with spring onions in any form? If you ask me, the answer is never. I use them to add a finishing touch to dishes, as a veggie in omelets, as a flavor punch in sautéed veggies, and so much more. But this particular dish takes my mom’s and my love for spring onions to a whole new level. Neither of us grew up eating it as kids, but discovered it at some point when we lived in Mumbai, where it was commonly served as part of the local Maharashtrian cuisine. It is just so easy to make, is ready in under 15 minutes and disappears even quicker from the plate. My only complaint is that even with five bunches of spring onions, there is only enough for two to indulge in heartily with some rotis.
- 5 bunches of spring onions, washed, roots removed, and finely chopped (both greens and whites)
- 1 tbsp cooking oil (I used vegetable oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chili pods broken
- 1/4 tsp asafetida
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 tbsps chickpea flour
1. Heat oil in a pan for a minute and then add the mustard seeds, cumin seeds, red chilis, and asafetida.
2. When the mustard seeds stop crackling, add the spring onions, turmeric powder and salt. Mix all the ingredients well, cover and let it cook for about 10 minutes on a medium flame, tossing once in between.
3. Add the chickpea flour and mix well immediately to prevent clumps.
4. Let it cook for another minute or two.
5. Serve with rotis or dig in with a spoon!
It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks. Yes, I’m continuing my love fest with Kohlrabi. These fries are so easy and ready in 25 minutes with hardly any work involved. Our fries disappeared within nanoseconds of appearing on the table.
- 1 kohlrabi, peeled and sliced into french fry size sticks
- 1 tbsp olive oil
- Salt to taste
- Paprika or hot chilly powder to taste
1. Preheat over to 420 degrees Fahrenheit.
2. Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.
3. Spread in a single layer on a baking sheet and stick it in the oven.
4. At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.
5. Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.
Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.
Today I was craving roasted veggies with dinner and as I looked into my trusted resource, a.k.a my fridge, a nice, firm head of broccoli peeped out seemingly to invite itself to its place on the dining table. So I preheated the oven to 450 degrees, picked up the broccoli, chopped it into florets, and let my mind flip through the possibilities to prepare it.
Step 1: I tossed the cleaned florets with a tablespoon of olive oil, a crushed garlic clove, a teaspoon of crushed red pepper and some salt on a baking tray and stuck it in the oven for 15 minutes.
Step 2: I mixed a teaspoon of tahini with a couple of tablespoons of yogurt, a pinch of salt and a tsp of berbere spice and created the sauce to drizzle over the roasted veggies.
Step 3: I simply tossed the roasted broccoli into a bowl, drizzled the dressing on top and just dug in!
PS. You really don’t need to have berbere spice to do this. You could use a combination of cumin/coriander powder or simply chilly powder or any other spice that could go with yogurt. If you are vegan, you could skip the yogurt and simply use a teaspoon of peanut butter with a couple of tablespoons of toasted sesame oil and have a lovely dish as well!