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Saturday, May 26, 2018

Kerala Parata(Porotta)

Ingredients:
2.5 cups Wheat Flour
2.5 cups All Purpose Flour
Salt to taste
Ghee

Recipe:

Put wheat flour, salt in a vessel and mix. Knead the dough by adding sufficient amount of hot water. Keep this aside for about 10-15 mins.

Take little amount of dough(Apple sized) and make a round ball.

Roll the ball like Chapathi using sufficient amount of dry wheat flour as shown in the picture below.
Apply around 1-1.5 tsp of ghee over the rolled Chapathi and sprinkle the little amount of wheat flour as shown in the picture below.

Fold them in layers as shown in the picture below.

Fold it again as shown in the picture below. Make sure that layers are facing outside.

Roll this again using required amount of wheat flour as shown in the picture below.

Heat the tava and place the Parata over the Tava. Turn the side and apply the ghee to both the sides of Parata and cook the Parata by gently pressing all over quickly so that the layers are cooked properly.

Serve hot along with any palya/ curry. The above mentioned ingredients will serve 13-14 Kerala Paratas.

Saturday, May 19, 2018

Gobi(Cauliflower) Masala / Kurma

Ingredients:
1 large Cauliflower
1/2 cups tender Green Peas
1/2 cup fresh Lentils(Togarikalu or Avarekalu) - (Optional)
2 medium sized Potatoes
1 small Onion
1 medium sized Tomato
4 - 5 Green Chillies
10 - 12 strands of Coriander leaves (4-6 strands for Masala + Remaining for Garnishing)
2 - 3 strands of Mint Leaves / Pudina
1 - 2 flakes of Garlic
Small piece of Ginger
1/4 inch sized Cinnamon / Chekke
1 Cinnamon Leaf / Chekke Ele
2 Cloves / Lavanga
2 petals of Star Anise seed
5 - 6 Pepper
2 - 3 tsp Cashew nuts
1.5 tsp dried Fenugreek Leavs / Kasuri Methi
1 tsp Poppy seeds / Gase Gase
3/4 tsp Turmeric powder
1/2 cup Coconut
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
Salt to taste
1/2 tsp Sugar
3 - 4 tsp Ghee
1/4 cup Heavy Whipped Cream

Recipe:

Cut the cauliflower into medium sized pieces. Put around 6-7 cups of water in a vessel, add 1/2 tsp turmeric powder, salt and heat. Add chopped cauliflower pieces and bring it to boil.


Keep this in low/medium flame for about 2-3 mins(until its cooked) and drain the water content and keep it aside.

Peel the potato and chop them into medium sized pieces as shown in the picture below. Chop the cauliflower stems into medium sized pieces as shown in the picture below. Put green peas, fresh lentils, chopped potatoes and cauliflower stems in a pressure cooker, add little amount of water, salt and pressure cook. (2-3 whistles)

Chop onion,  tomato, green chillies, 3-4 strands of coriander leaves, ginger and garlic into small pieces as shown in the picture below.

Put 2 tsp ghee in a pan and heat. Add all dry ingredients and fry them in low/medium flame for about 2 mins. Add chopped ginger, garlic and fry them for 1-2 mins.  Add chopped green chillies, coriander leaves, mint leaves, onion and fry them for about 2 mins. Add chopped tomato and fry them for about 3-4 mins until they give nice aroma.

Grind the fried masala along with coconut by adding required amount of water into smooth paste as shown in the picture below.


Put 2 tsp ghee in a heavy bottomed vessel and heat.Add fenugreek leaves, 1/4 tsp turmeric powder, coriander powder, cumin seed powder and fry them in low flame for about 1 min.

Add ground masala and fry them for about 4-5 mins in low flame until it gives nice aroma.

Add cooked vegetables, cauliflower, add sugar, required amount of water, salt and bring it to boil.

Add heavy whipped cream, chopped coriander leaves and mix them well. (This can be prepared at home by putting milk, cream of milk in a mixer and grind it for few seconds)

Keep the curry in low flame for about 2-3 mins. Server hot. It goes well with Chapathi/Poori/Paratas.
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