Parota is one of the famous A great street side food in Tamil Nadu and Kerala. Parota is, fluffy, soft circular breads made with plain flour or Maida. This parota has layers of thin crispy films and is very good to eat. Traditionally this kind of parotas are made by repeatedly beating the dough that is prepared with optimum amount of warm water and baking soda Another alternative to heavy beatings is to make a thin film and then preparing the rolls.First of all, this item literally takes a bath in oil, so people who are health consicous better avoid making this dish. ( but I applied less oil).The other thing is , it takes atleast a couple hours to make these parottas, most of which is kneading the dough, beating and shaping. I tried it and it came out really well!!
1. Maida flour- 2 cups
2. Baking soda -2 pinch
4. Warm water (to prepare dough)
5. Salt to taste
1.Mix the all purpose flour, salt and warm water Knead the dough nicely and keep it aside for 1-2 hours. Cover it with a wet towel or a close it with a lid.
2.Check the dough whether you can able to expand it (as a chewing gum) easily. If it is so this is the correct stage to proceed further.
3.Divide the dough into equal portions of size a little less than a tennis ball.Take each ball and apply some oil on it
4.On a flat surface apply oil and roll the parota ball to the maximum stretchable layer. Make it as thin as possible in both length and width. Don't worry about the shape.
5. Now gently fold it. (hold the dough with your two hands and and go front and back.(as we make saree fleets)
6. Repeat the above procedure for each of the parota balls and keep them aside. . Now hold the folded dough with your hands and nicely tap it on the rolling board. So it will expand little more.Now roll it from one end to another
7. Roll out each portion just like roti, but not so thin this time. Parota should be medium thick. Do not apply any flour on it while rolling. You can apply some oil/ghee if you prefer. Cook each roti with a little butter/ghee for 1 or 2 minutes, turning them frequently until speckled brown and firm
8. Now remove it from fire and tap it with both of your hands when it is hot Serve hot with any kind of kurma of your wish.
Kurma is always been a favorite dish for everyone and, everybody has their own way of doing it. This recipe is different from its north Indian cousin. Coming from the south and west of India, it differs a bit in the ingredients and method of cooking, which makes the end result totally different. Here come my style of doing it which is easy to cook and the same time very tasty.
Potatoes - 1 no.
Carrots -1 no.
Peas - 1small cup
Cauliflower - 5-6 florets
beans - 5 nos.
Onion - 1
ginger -1 medium piece
khuskhus- 1 tsp
coconut gratings - 1 small cup
greenchillies - 2
cloves - 3-4
coriander seeds - 1 tp
cinnamon - 1
oil/ghee - 2 tsp
2. Cut 1/4 th of the onion to long thin pieces and keep aside.
3. In a pan add 1 tsp oil/ghee add rest of the onion and fry them. Add garlic coriander seeds,clove cinnamon.
4. Grind them along with greenchillies,ginger,coconut andkhus khus.
5. In a pan add 1 tsp oil/ghee. Add the cut onions, and fry for 2 mnts and then add ground mixture.
6. Add the cooked vegetables. Add salt to taste.
7. Cook in medium flame for 5 mnts.The gravy should be semi liquid.
Malar Gandhi ,Akal's Saappadu&Anu sriram has passed on the Good chat award to me. Thanks a ton for all of you for remembering me.I feel honoured. I am passing on this award to all my blogger friends who have been chatting with me and passing on their valuable comments :)Love u all.
P.S I am Taking a short break here,couple of week may be..due to board exam time for my students I am quite busy in my work along with them. So, I will occasionally blog and try to visit your blogs. Will catch-up all your blog soon.Have a gr8 day, week ahead take care . Love & hugs to all of you:)