Drag your thoughts away from your troubles… by the ears, by the heels, or any other way you can manage it.
-Mark Twain
When life gives us hiccups, our emotional reactions are only human. We are frightened, angry, sad, or confused by what is happening. With Spring here, a time of rebirth and new growth, I am working on cleaning out all of the clutter and junk that has accumulated throughout the years in my mind, body and soul. Cleansing the mind and soul by shedding negative thoughts and perceptions is on my agenda for Spring cleaning this year. Feeding the mind and soul with prayers, positive words, positive people can take off whole lot of burden. Have you started your spring rejuvenated?
My sincere apology for the long absence without any notice. A revitalization was in order, so the time away was necessary. I hope each and every one of you are having a fabulous start of spring.
This sautéed scallion recipe is an excellent side dish to try this spring. It’s quick and easy and takes less than half an hour to cook which frees you up to tackle and enjoy life. Some hot rice or fresh tortillas pairs perfectly with the spring onion dish. I used panch foron but you can skip if you want.
Scallions, also called green onions, are young onions that are harvested when their tops are still green. Although they are available all year, scallions are at their peak during spring and summer. When purchasing, choose bright, fresh greens that extend from the root end. Avoid wilting or decaying tops or roots with translucent, soft, or brown spots.
Enjoy!
- 2 tablespoon oil
- ¼ teaspoon panch foron
- 3 bunches spring onion(scallion), cut diagonally into 2 inch pieces
- 2 medium potato, cut into thin strips
- ¼ teaspoon turmeric
- 1 green chili
- Salt, according to taste
- Heat oil in a skillet over medium high heat. Add panch foron. Let the seeds pop, about one minute.
- Add scallions, and all other ingredients and sauté for 2–3 minutes. Cover and cook in medium heat.
- Stir occasionally to prevent burning and remove from heat when potato is cooked.
রেসিপি: পেঁয়াজকলির ভাজি
উপকরন :
২ টেবিল চামচ তেল
১/৪ চা চামচ পাঁচ ফোরন
৩ আঁটি পেঁয়াজকলি, ২ ইঞ্চি টুকরা করে কাটা
২টি মাঝারি আলু, পাতলা করে কাটা
১/৪ চা চামচ হলুদ
১টি কাঁচা মরিচ
লবণ, স্বাদ অনুযায়ী
প্রস্তত প্রণালী:
১. মাঝারি উচ্চ তাপে তেল গরম করে পাঁচ ফোরনের ফোরন দিন।
2. পেঁয়াজকলি এবং অন্যান্য সব উপকরন দিয়ে ২-৩ মিনিট নেড়ে ঢাকা দিন। মাঝারি তাপে রান্না করুন এবং মাঝে মাঝে নেড়ে দিন।
3. আলু সিদ্ধ হয়ে গেলে চুলা থেকে নামিয়ে নিন।
প্রয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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ahh simplicity. Looks delicious with that bowl of rice.
Simple is beautiful, isn’t it? Thank you for stopping by.
looks like a great side–all sorts of flavor, but really very simple. Glad if you’re working on the rejuvenation 🙂 I’ve got mine scheduled for ten or so years out when my kids leave home, haha. That’s kind of what cooking and baking is all about–creativity and getting rid of the clutter in the mind.
Lol, Liz! If I think that way, I have 16 years before my daughter goes off to college. Glad we think alike. Cooking is truly therapeutic.
My mum also cooks spring onion as a main dish. Love this recipe and I’ll tell my mum to add potatoes to her dish. Beautiful pics!
I am sure your mom’s dish tastes wonderful. Thank you!
Great, healthy dish for Spring, Lail! This is what I need to do…Get my thoughts away from my troubles which have been many lately. Have a great week!
Thank you, Denise. Troubles are part of life. I am just learning to tackle them smartly. Enjoy life!
Spring onions are so delicious this time of the year!
Totally agree, Kiran. Thank you.