Parotta

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

METHOD

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

Potato Kurma

INGREDIENTS

Potatoes - 250 g
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Coriander leaves for garnish
Oil - 1 tsp
Salt to Taste

To be ground

Coconut paste - 2 tbsp
Clove - 1
Cinnamon - 1"
Poppy Seeds - 1/2 tsp
Fried gram dhal - 1 tsp
Fennel Seeds - 1/2 tsp
Mint leaves 10 nos

Seasoning

Mustard Seeds - 1/4 tsp
Curry Leaves few


METHOD

• Boil potatoes and peel them. Keep them aside.
• Chop onions  finely. Grind the ingredients to a smooth paste.
• Heat oil in a pan, temper with mustard and curry leaves. Saute onions till they are light brown and then add ginger garlic paste and fry for 2 minutes.
• Then add tomatoes and all the other powders. Cook with lid covered for 10 minutes.
• Then add the ground paste and saute well till it gets cooked and oil separates out.
• Add the potatoes and required water. Let it boil and finally garnish with chopped coriander leaves..

Chilly Parotta

INGREDIENTS

onion - 1 (big) 

tomato - 3

ginger,garlic paste - 1 tsp.

garam masala - 1/2 tsp 

corriander pr - 1/4 tsp 

red chilli pr - 1/2- 1 tsp(as per your taste)
 

METHOD

• To a kadai add oil and garam masala.
• Dice the onions and saut'e it. If you want fine paste of massala means cut the onion into 3 or 4 pieces ,cook and grind it.after one minute add ginger garlic paste.
• Also grind tomato and add to the onion.cook for two minutes then add chilli pr,corriander pr.
• Add little water and cook for 6-8 min.finally add parotta pieces.Parotta pieces should me big pieces.
• Garnish with coriander leaves.

Kaara Chutney

INGREDIENTS

Tomato - 2 nos
Garlic pods - 5 nos
Red chillies(Kollamulaku) - 4 nos
Coriander leaves(chopped) - 1/4 cup
Green gram(Cheruparippu) - 1 tbsp
Red lentils - 1 tbsp
Salt - As reqd
Cumin seeds(Jeerakam) - 1 tsp
Coriander seeds - 1 tbsp
Mustard seeds - 1 tsp
Black gram(Uzhunnuparippu) for seasoning
Oil - As reqd for seasoning

METHOD

1) Saute the red lentils, green gram, coriander seeds, red chillies and cumin seeds.
2) Grind them with the other ingredients.
3) Heat small amount of oil in the pan.
4) Splutter mustard seeds and black gram.
5) Add the ground paste to it and cook for 5 - 10 mins.
Serve with Idli, Dosa, Uthappam & Kuzhi paniyaram.

Chilli Parotta

INGREDIETS:

onion - 1 (big)
tomato - 3
ginger,garlic paste - 1 tsp.
garam masala - 1/2 tsp
corriander pr - 1/4 tsp
red chilli pr - 1/2- 1 tsp(as per your taste)



METHOD:

1. To a kadai add oil and garam masala.
Dice the onions and saut'e it. If you want fine paste of massala means cut the onion into 3 or 4 pieces ,cook and grind it.after one minute add ginger garlic paste.
2.Also grind tomato and add to the onion.cook for two minutes then add chilli pr,corriander pr.add little water and cook for 6-8 min.finally add parotta pieces.Parotta pieces should me big pieces.
garnish with coriander leaves.

Dosai

Ingredients

1/2 cup blackgram dal
2 teaspoon fenugreek
1 cup enriched long grain rice
2 tablespoon lime juice; (optional)
2 cup water

Method

• Soak blackgram dal and fenugreek together and rice separately for at least 6 hours. Using a blender, with less than 1/3 cup of water, blend rice first and keep it separate. Next, with less than 1/3 cup of water, blend blackgram dal and fenugreek together. Combine the two mixtures. The batter should not be too thick or too thin. If you take the batter and pour it out of a spoon, the flow from the spoon should be even. Keep the batter in a big pot for at least 12 hours until it ferments and tastes a bit our. If you do not get a sour flavor, add lime juice.
• Heat a non-stick pan until it becomes medium hot and wipe the pan with a little oil dipped on a cloth or paper towel. When the pan becomes hot, take a small scoop of batter and pour it on to the pan. Spread it around and make a small circle of batter. Flip it over to the other side when one side is done, that is when air bubbles begin to appear. Reduce the heat to medium before you cook the next one. 
• Hints:
• 1. Sprinkle some water on the pan to make the pan cool.
• 2. Keep the pan hot but not so hot as to burn the dosai.
• 3. If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges of the next dosai so as to make it less dry.
• Flip it and add 1/8 teaspoon of oil.