Friday, July 27, 2007

Paratha

















For a very long time, I wanted to try to make Paratha all from scratch instead of just heating-up what you get from grocery stores.
Back in india, I was a big fan of parathas and biryani and Iam still. I use to order either of them everytime I get a chance.
Anyway, I just had the mood today and voila, here you go - Paratha as my mother would prepare back at home.

Guys, try it and let me know how it was.

Ingredients:

  • 4 cups Maida
  • 1/2 cup Yogurt (preferably home made)
  • 1 tsp Salt
  • 1/4 tsp Baking soda
  • 1 Large Egg(optional)
  • 1/2 cup cooking Oil
  • Warm water
  • Small amount of Butter

Methods:

1. Add salt, baking soda, oil, yogurt and egg to maida ad mix them well.

2. Add warm water to the mix and keep stirring it to the consistency of Chappati dough.

3. Cover the dough with damp cloth and let it sit for one hour.

4. Create a medim size balls from the dought. With four cups of flour you should be able to create at least 7 balls for a medium size paratha.

5. On a large flat surface like your kitchen countertop, roll the ball as thin as possible. Dont worry about the shape for now.

6. Start from the longest end. Make a fold of about half inch toward the inner side. Next, fold it again so that first fold doesn't goes inside but stays outseide, in the shape of "W". Continue to fold on the fashion to create "zipzag" fashion in terms of folding.

7. Roll the zipzag pattern to come to the round shape as show above.

8. Set the pan in stove to medium heat.

9. Roll the dough in your desired shape. I prefer the popular circle shape.

10. Apply some butter and put in the pan.

11. Cook the paratha on each side for about a minute until in reach light brownish color.

12. Take the cooked paratha and place it on a plain surface. Smash the paratha sideways to make it soft & fluffy.

13. Serve hot with some spicy accomplishments.






Monday, July 16, 2007

Moong Dal Sambar
















Ingredients:

1/2 cup Moong Dal

1 Chinese Eggplant

5 inches piece White Radish

3-4 Pieces of Drumstick

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

11/4 tsp Coriander powder

1 Medium size Onion

1 Medium size Tomato

1tsp Mustard seeds

1/2 tsp Fenugreek seeds

1/4 tsp Tarmarind pulp

1/2 tsp Asafetida

Oil

Salt for taste

Curry leaves for garnishing

Method:

1. Boil the moong dal in a pressure cooker until 2 whistle.

2. Now, add the cut vegetables,turmeric powder & salt to the dal & cook for 10mts.

3. Then,add the Asafetida & tarmarind pulp to the gravy.
















4. In a kadai heat 3tbsp of oil & splutter the Mustard seeds first & then fenugreek seeds & then add the chopped onion & fry for 6-7mts.

5. Add the chopped tomato & fry for 6-7mts.Then,add the chilli powder & coriander powder & fry the masala for 5mts.

6. Now,add the dal with vegetables to the kadai & cook for 2-3mts.

7. Garanish with curry leaves.

8. Sambar is ready serve with rice & roti.


















 
Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma