En Parvayil - Aug '09

Category : Flowers


First Prize : Mrs. Sheetal Chawla

Second Prize :

Mrs. Sandhya Bhoopalan


Mrs. Archana Ramesh


Mrs. Vishali Vijay

Aloo Paratha by Mobina Jafar

To make a paratha dough:
All purpose flour-2 cups
salt- to taste
oil-1 tsp
water-1 cup

Stuffing Ingredients:
Potato-3(baked potatoes)
Onion-1 (nicely minced)
Gin&Gar paste-1 tsp
Cumin power-1/2 tsp
Coriander powder-1/2 tsp
Chilli powder-1/2 tsp
Pepper-1/2 tsp
Salt-to taste
Coriander leaves

Preparation:
Mix the flour with salt, oil and water. Make a paratha dough.
Take a pan, add oil,ginger garlic paste and onion.Once the onion turns golden brown add cumin powder, coriander powder, chilli powder, salt, pepper, coriander leaves and mix it well.
Mash the potatoes and mix to it and stir well.
Now make the dough into small balls. To add stuffing into the dough, spread the dough and make the edges thin and center thick. Now add the stuffing and close it towards the center, again make it as stuffed balls.
Then roll it and heat it on the hot pan.Fry them until it turns crispy golden brown..
Now yummy Aloo Paratha is ready..

Serve Aloo Paratha with Chicken or veggie Kurma, or with Raitha...

Mix Veggie Paratha by Suvasini Sriram

Ingredients:
Grated Vegetables (Carrot, Cabbage, Raddish)
Fenugreek/Methi Leaves (finely chopped)
Grated Ginger
Grated Garlic-- 1
Boiled & Mashed Potato--1
Salt--a pinch
Turmeric Powder- a pinch
Wheat Flour
Garam Masala--a pinch
Red chilli powder-- a pinch
Water (to prepare the dough)

Method:
Mix all the ingredients in a large bowl and prepare a fine dough. Now make small balls out of it and flatten the balls to make a round shape. Now bake it in tava/pan with ghee and serve hot with yoghurt or raita or any vegetable.

SPINACH PAROTTA by Lakshmi Ragu

Ingredients

Wheat Flour- 2cups
Baby Spinach(as required)
Red chilli Flakes
Cumin seeds-1tsp
Oil-2Tbsp
Hing(as required)
Salt(as required)

Preparation for Spinach Stuffing
1. Place a fry pan on stove and keep it in Medium heat
2. Pour the oil in fry pan and heat up
3. Add Cumin seeds,hing and Red chilli Flakes to the pan.
You can also add little bit of salt, if u need
or else u can have sufficient amt of salt in dough itself.
4. Clean the Spinach in cold water, drain it and add to the Pan.

Fry the Spinach. Fry it till the water evaporates and put it in a plate to cool down


Preparation for Stuffed Parotta
1. Prepare the dough as you prepare for chapathi
2. Make small balls from the dough
3. Roll it to small circle, place the spinach stuffing in center & wrap it
4. Repeat the same for number of Parottas as you want to prepare.
5. Keep them aside for 2-3 minutes
6. Then roll the roti dough applying the pressure slightly, Make sure the spinach stuff doesnot come out
7. Place the roti in hot Tawa, apply oil as required.
8. Keep the hot Parottas covered in a wet cloth/foil wrapper until served
9. Serve it with Raitha (Curd, chopped Onions, chopped Green Chilli, Salt, Cilantro)

METHI ROTI by Anu Kalai

Ingredients:

Wheat flour - 1 1/2 cup
Methi leaves - 1 packet ( I used frozen)
Onion - 1/2 medium
Curd - 2 tablespoon
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Warm water
Oil

Method:

Fry methi leaves in a kadai with little oil till it reduces in volume. In the same pan add little oil add onion and fry till it becomes light brown.
In a large bowl add wheat flour, salt, fried onion, turmeric powder, garam masala, chilly powder, coriander powder, cumin, curd, oil and mix well.
Add required warm water to make a soft dough. Make equal sized balls and roll to thin rotis.
Heat dosai tawa and add little oil and roast the rotis .
Serve with tomato chutney or any sabzi.

Mooli Paratha by Vidhya

Ingredients

Wheat Flour-3cups
Mooli(Mulangi/Radish)-Grated(1cup)
Tumeric-1/2 tsp
Chilli powder-3/4tsp
Coriander powder-1/2 tsp
Cumin powder-1/4tsp
Oil-3-4tsp
Salt as required
Water(warm) as required


Preparation
1.In a bowl add all the above ingredients.
2.Sprinkle warm water and knead the dough keeping in mind that radish
when grated has water in it too.
3.Knead it into a soft dough and leave it aside for 15-20 mins
4.Now roll it into balls and flatten into thick parathas
5.Spread oil on both sides and cook in medium heat in tawa

Yummy paraths are ready to eat and tastes best with Tomato Thokku or
any gravy or even tomato sauce.

Note:Radish has a very raw smell and hence the chilli & other powders
are addeed to neutralise this.Try adding some chat powder also but it
gives a real different taste.

Muttai Parotta by Rishada Jamal

Ingredients:

Spring roll pastry sheets
Egg-4

For the filling:
Onions- 2 big chopped fine
Tomato - 1 small
Green chillies- 2 chopped fine
Potatoes- 3-4 boiled and mashed
Peas- 1 cup
Ground meat - 1 lb
Salt to taste
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Cumin powder - tsp
Ginger garlic paste - 1 tbsp
Oil

Method:

1. Beat the eggs and keep aside.
2. To make the filling, heat oil in a vessel, to that, add cumin
seeds, when it splutters, add onions, salt. When the onions are brown,
add Ginger- garlic paste, tomato, the powdered spices and let cook.
Then add peas, mashed potatoes and mix well. To this add the ground
meat and let cook till done.
3. Now spread a pastry sheet on a plastic sheet( to prevent it from
sticking), brush some of the beaten egg, spoon in some of the filling,
then place another pastry sheet on top it and fold in the edges.
Spread some of the egg at the edges to stick.
4. Heat the muttai parotta on a tava until brown spots appear. Turn
over and cook the other side also.
5. Repeat to make more parottas.
6. Serve with tomato ketchup as a side.

Roti Paratha by Saraswathy Balakrishnan

Ingredients
Serving Size: 4

2 cups of all purpose flour
1/4 cup of wheat Flour
2 egg white beaten well
1/4 cup hot milk
1/4tsp of baking soda
1/4tsp of sugar
salt to taste
oil as required

Preparation Methods:

Mix together all purpose and wheat flour in a large bowl. Add oil and the rest of the ingredients and make a soft dough. At first the dough will be sticky -don't panic , keep kneading till the dough become soft and pat the dough hard on a clean surface.
Cover the dough with a wet cloth for at least 4 hrs.Before making the prata, knead the dough once again with hands.On a clean surface, rub oil. Make small balls off the dough and roll them out like chapatis but in oval shape.Make pleats so as to look like a hand made paper fan. Roll it holding on one end to form around to get the layers formed. Then roll out to make it like a chapati.Make sure to roll only on one side with the chapati stick. Heat a heavy based frying pan or griddle on a medium heat.
Place the prata on the griddle on low flame till the prata is ready.Once done, use both hands and pat on the sides of the prata to get the layers.