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Tuesday, February 10, 2009

Parota & Kurma

Parota & Kurma (Announcing Short Break)

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!!


Ingredients:

1. Maida flour- 2 cups

2. Baking soda -2 pinch

3. Oil

4. Warm water (to prepare dough)

5. Salt to taste


Method:

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:

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.


Ingredients

Potatoes - 1 no.

Carrots -1 no.

Peas - 1small cup

Cauliflower - 5-6 florets

beans - 5 nos.

Onion - 1

ginger -1 medium piece

garlic-3 flake

khuskhus- 1 tsp

coconut gratings - 1 small cup

greenchillies - 2

cloves - 3-4

coriander seeds - 1 tp

cinnamon - 1

oil/ghee - 2 tsp

Method

1. Cut all vegetables into cubes.Wash then and put them in boiling water adding salt. Cook them and drain them.

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:)

22 comments:

Vidhya February 11, 2009 at 7:41 AM  

parotta and kurma looks perfect Jaishree. thanks for the recipe. As you said it consumes so much time and I am a lazy girl to make it. But will try it one day.. All the best for your students..

DEESHA February 11, 2009 at 3:01 PM  

I love parota .. never made it at home .. thanks for the recipe .. looks awesome with kurma .. saw the wedding snaps .. Yu & yr daughter both look great

Viki Xavier. February 11, 2009 at 7:35 PM  

Your parotta and kuruma are really lovely. This is our traditional method. U got that flaky parottas too. I never succeded in achieving this result. Kuruma also looks yummy. Nice combo.
Best wishes for you and your students. Expecting u back soon.

AnuSriram February 11, 2009 at 8:43 PM  

Looks Delicious.... Parota is my all time favourite and with kurma it tastes heavenly... Enjoy ur award!

RAKS KITCHEN February 12, 2009 at 6:10 AM  

Hi, How r u? Parota and kurma looks so good!
Take ur own time,see u after exams are over:)

vidhas February 12, 2009 at 1:47 PM  

Parota Kurma is my favourite. Pictures looks lovely. All the best to your Students.

SriLekha February 12, 2009 at 3:14 PM  

wow! parota looks perfect!
will see u back soon after ur vacation!

Suma Rajesh February 13, 2009 at 3:21 AM  

i love both the dishes..kurma looks the same my mother in law prepares...take ur own time c u soon after ur work..takecare

n33ma February 13, 2009 at 6:31 PM  

love the parota.looks delicious.

Malar Gandhi February 14, 2009 at 5:31 PM  

Shree, its been a while I came to your blog too! Aah...I missed so much of goodies...will browse slowly.

Congrats on the award.

Yeah good that you used less oil. I too spray oil here to make those parotas. Making these at home will make us to crave less, when we are out!

rekhas kitchen February 14, 2009 at 9:59 PM  

ummmm very perfect and fav, food at my place looks so yummy

Madhu's cooking gallery February 14, 2009 at 11:41 PM  

Looks super yum! You have nice blog here..nice collection of recipes!

Usha February 15, 2009 at 8:15 PM  

Parotta and kurma look inviting...congrats on your award...see you back after your break !

vidhas February 16, 2009 at 11:46 AM  

Kindly collect your awards.

sriharivatsan February 16, 2009 at 11:48 AM  

Parotta looks yummy and perfect..Will see you after your break and enjoy till that time..

srikars kitchen February 16, 2009 at 4:19 PM  

parkavey supera iruke.. kalakunga.. looks perfect dear.. hope doing good there..

Purva Desai February 17, 2009 at 7:49 PM  

wow parathas with kurma perfect feast....
Khaane pe kab bula rah ho.... :)

*~*{Sameera}*~* February 18, 2009 at 2:22 AM  

Having lived in Chennai,I have eaten this combo many a time,but yours would surely taste better :)

Mahimaa's kitchen February 19, 2009 at 9:21 AM  

wow.. tasty tasty parotas... super.

Jaishree February 19, 2009 at 7:27 PM  

Thank you all my friends for loving comments and caring words.
Deesha thanks for your compliments.
Sameera so nice of you.
Purva you are always welcome to my place dear:)
Madu Thanks for dropping .you are welcome here.

Madhu's cooking gallery February 23, 2009 at 3:06 AM  

Looks delicious and parota looks flaky..Super Yum!..u have wonderful blog here!

fieryblaster March 6, 2009 at 8:01 PM  

i tried ur parota kurmua. parota came out well for a first try. also kuruma was good. but i added more chillies and it was too hot. but for it i know ur recepie is a keeper. thanks a lot.

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