Monday, 31 March 2014

Rottu Kadai Kothu Parotta / Street Food Style Scrambled Parotta

Posted by Niloufer Riyaz On 17:36

Bought a big  flat iron Griddle/ Tawa  in the Souq( local market) and  my mind just shouted make kothu parotta - Street Food Style. Then Voila!! Here is the end result. A special Thanks to my hubby who helped in taking detailed photos and some intricate details too. Kothu Parotta is an all time favorite in our house, referred to so many recipes and watched many videos too, but was not fully satisfied with the results,the taste would be similar to what they make in restaurants, but the texture would not be the same.

Have seen in the video that they scramble the parotta on the griddle/ Tawa with two stainless steel tumblers, which gives the exact texture. No matter how you prepare in pan or wok the result wouldn't be the same. 
Am no more boring you! going straight for the recipe the famous- Rottu Kadai Kothu Parotta




You Need:
 The thumb rule is 1 egg per parotta
For the optimal result prepare batch by batch about 2 parotta per batch.

Parotta                 2 nos
Onion                   1 medium
Tomato                 1 medium
Green Chilli           2 nos
Curry Leaves         few
Chilli powder         1/2 tsp
Turmeric powder   1/4 tsp
Egg                        2 nos
Salt
Oil                         2 tbsp
Chicken/ Mutton Gravy           1 1/2-  2  tbsp
Coriander leaves and lemon wedges   to garnish





Preparation:
 Thinly slice the onion,  dice the tomato, and slit the green chilli
Heat the tawa/ griddle hot, add 1 tbsp oil , when the oil heats add the onion and fry till they become translucent.
To it add curry leaves and green chilli, fry for a minute,
Now add chilli powder and turmeric powder and salt.Fry for 30 seconds.
Add the tomatoes and fry till they form a masala.




Tear the Parotta into pieces and add to the masala,( now comes the fun part)  take two stainless steel tumblers and start to tear the parottas on the tawa and incorporate the masala along, you will start to hear the famous cling sound that comes we hear in restaurants,add the gravy, and mix it with the tumblers.
Now create a well in the center add 1 tbsp oil and  break egg and immediately mix the parotta with the egg using the tumblers( you have to be real quick).
The eggs would have mixed with the parotta and cooked too.Mix it well the parotta now would be completely scrambled.
Remove them from Tawa, Garnish with coriander leaves and serve them hot with lemon wedges.



Note:
You can use your regular tawa but it will wobbly as it is quite thin and not be comfortable to work with.
Use a thick flat tawa for best resuts.
If you want to make them in your pan or wok Follow the same except tear the parotta into even more fine pieces.

Monday, 24 February 2014

Bitter gourd Idli Mizhagai Podi

Posted by Niloufer Riyaz On 18:19

Bitter gourd....... idli podi.........hmmmmm  does that match together???  If I wasn't a blogger then I would have told what a weird combo, but not now. They both match very well. The idea came from watching a health program. She was mentioning about drying bitter gourd  and grinding it to a powder, it is good for diabetic people, Then I thought why not make some interesting dish using the technique,, brought bitter gourd and sliced them thinly and dried them till they were completely dry for about four days,
   Later ground them and got a fine powder,, success at first level, Then what to prepare????? was making Idli Mizhagai Podi  and then thought why not make idli podi with dried bitter gourd (  oopps forgot to take a snap) and it worked, The end result was simply delicious, spicy n less bitter. Has fenugreek and flax seed bringing them on the healthy side.  Bitter gourd being my favorite veggie, now I can have them all the time with my idli dosa yumm yumm.



You need:

Dried bitter gourd            1/4 cup
Chana Dal                       1/3 cup
Urad Dal                         1/2 cup
 Dry Red Chilli (long)       12 nos
Flax seed                         2 tbsp
Whole Asafoetida            3/4 tsp
Garlic                               3 cloves ( big)
Fenugreek                       1 tbsp
Curry leaves                     2 sprigs
Gingelly oil                       1-2 tbsp
Salt
Sesame Seed                   1 tbsp
Ajwain seed                     1/4 tsp




Preparation:

Heat a heavy bottomed kadai, add 1/2 tbsp oil and fry the chana dal in medium heat, till golden brown, remove them to a plate
Then add Urad Dal to the same pan and fry them till golden brown.Remove them to the plate.
Now add 1/2 tbsp oil and fry the bitter gourd, Remove to the plate.
Next add another 1/2 tbsp oil fry garlic and chilli, till the garlic turns golden. remove
Now add 1/2 tbsp oil fry the whole asafoetida till they turn crisp add the remaining ingredients and and fry for a minute or two. Remove them to the plate.
Add required salt , Let them cool. Grind them to fine or coarse powder according to your taste. Mix well so that all the ingredients mix evenly.
Tasty Idli podi is ready.

Note:

How to make dried Bitergourd:
 Slice bitter gourd thinly and and dry them in sun for 4-5 days. Store in air tight container.

Sunday, 26 January 2014

Rava Ladoo

Posted by Niloufer Riyaz On 12:20

Who can resist a soft and delicious Rava ladoo! thanks to my good friend who shared me her recipe, In the first attempt itself it was super duper hit! Very easy to make, addition of coconut gives the extra texture and taste to it! without further delay lets move on to the recipe



You need:

Rava                                    4 cups
Freshly grated Coconut        1cup
Sugar                                   3.5 cup
Water                                   1.5 cup
Ghee                                    1.5 cup + 1tbsp
Badam                                 10-15 nos
Elaichi powder                      1 tbsp



Preparation:

Heat a wide mouthed kadai, add ghee. When the ghee melts, roast rava and coconut.
Keep aside.
In another pan make sugar syrup by mixing sugar and water. The sugar syrup should be 1 string consistency.
Remove from heat, add the rava and coconut mixture, mix well.
Set aside for an hour, this allows the rava absorb the sugar syrup and fluff up.
Slice the badam and fry in 1 tbsp of ghee till golden. add it to the mixture. Now roll into lime size balls.
This recipe yields around 36 ladoos.
Enjoy!

Tuesday, 7 January 2014

Baked Hajur Paniyaram/ Biscuits

Posted by Niloufer Riyaz On 22:41

Biscuits are baked then whats unusual about them, its a paniyaram which is baked as biscuits. Few days back we friends were making sweets and prepared the dough to make Hajur Paniyaram one of our traditional sweet, but accidentally beated the eggs and sugar in mixer. the result we couldn't fry them, with such a heap of dough in our hands, then an idea came across us, shaped it and baked them Voila!! delicious, crisp and yummy biscuits. Will give the fried version of this recipe later friends, Since it is not fried , it has less calories so can have it guilt free! Lets move on to the recipe:
Recipe and photo courtesy - My  friend



You need:

Rice flour                      3cups
Maida                           1/2 cup
Ghee                            75 gms
Eggs                            2 nos
Sugar                           1 1/4 cup
Coconut milk                1/4 cup (first extract)
Fennel powder             1/2tsp
Salt                              1 small pinch

Preparation:

Preheat oven to 180*
Mix sugar, salt and egg, till the sugar dissolves.
Melt the ghee, In a big bowl sieve the  rice flour, maida, and fennel powder together, add the melted ghee and mix well, add the egg mixture and coconut milk and form into a dough.
Take a small piece of dough flatten it around 1/4 " thick, cut out shapes. Alternatively shape them into small rounds , place them on a greased tray leaving a half cm space in between them.
Bake for around 15- 20 minutes. They should get lightly browned
Cool and Enjoy with a hot cup of coffee.

  

Wednesday, 6 November 2013

Spaghetti Alla Puttanesca - IFC

Posted by Niloufer Riyaz On 14:50

After joining IFC Iam exploring a lot of cuisines, this month its Campania in Italy. Priya Suresh a versatile blogger and my dear friend chose some beautiful dishes to try out, out of all the first I am going to try is Spaghetti Alla Puttanesca. A very delicious Pasta dish, I made a little changes in the recipe instead of anchovies and capers I used a teaspoon each of dried parsley, basil n oregano. One could prepare them in a jiffy. Sending them to IFC- Campania hosted this month by Priya Suresh.



You need:

Spaghetti                   200 gms
Garlic                        2 cloves (finely chopped)
Red Chilli                  1 nos de-seeded n  finely chopped
Chopped Tomatoes   1 tin( 400 gms)
Black Olives              a handful (roughly chopped)
Dried Parsley             1 tsp
Dried Basil                 1tsp
Dried Oregano           1 tsp
A small bunch of Parsley chopped
Olive oil                     1tbsp
Salt



Preparation:

Cook the Spaghetti according to pack's instructions, drain. meanwhile start to prepare the sauce.
Heat the olive oil in a large frying pan , fry the garlic for a minute, then add the chilli, fry for about 30 seconds.
Add the tomatoes and olives, dried parsley, basil, oregano n salt. Stir together , simmer for 10 minutes, the sauce should be thickened, Add the drained spaghetti and mix well. until the spaghetti has been coated well.
Sprinkle with fresh parsley and Serve.