Miscellaneous not to be missed !

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Masala Paal(milk) - famous in the South!

    This can be served hot or cold.
    You can preserve the masal for a week in the fridge.
    This is very famous in Madurai, available in the nights in roadside shops.

    Full cream milk - 1 litre

    Almonds - 10

    Cashews - 10

    Pista - 5

    Raisins - 1 tbsp (optional)

    Cardamom powder - 2 tsp

    Sugar - to taste (1/2 cup)

    Chopped nuts - to garnish

    Saffron - a pinch (warm & powder)

    Deskin almonds by soaking in very hot water for 15 mts.

    Lightly roast almonds & cashews on a dry kadai & powder coarsely with cardamom powder & sugar.

    Boil milk & reduce it on a low fire to desired thickness.

    Add the made powder & raisins.

    Remove & add saffron.

    Serve hot or cold garnished with nuts.

    If you prefer:

    Powder together, lightly roasted pepper(1/2 tsp), a pinch of saunf & dry ginger (1”) & add a pinch to those who prefer it a little spicy.
    Masala Paal (4) - Resized.jpg
     
    Last edited: Mar 3, 2010
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  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Besan Paratha - deliciously different!

    Wheat flour - 2 cups

    Besan - 1 cup

    Chilli powder - 1 tsp

    Ghee - 2 tbsp

    Ajwain - 1 tsp

    Anardhana (pomegranate seeds) crushed - 2 tsp (or add amchur powder)

    Minced green chillies - 1-2 tsp

    Salt

    Oil - to make parathas

    To both flours, add all masalas & ghee.

    Knead to fine breadcrumb consistency.

    Add warm water to make a dough.

    This dough is sticky more because besan is added. So, a dough kneader or food processor is best for making dough.

    Rest for half an hour.

    Make 18-20 balls.

    Roll each to a thick round, smear with little oil and make a cut halfway from one end to the centre.

    Roll, starting from the slit to form a cone.

    Press the cone, dip into flour and roll into a thin paratha.

    Cook as usual on a tava using oil.

    Serve with any sabji.



    besan paratha-s.JPG
     
    Last edited: Mar 28, 2011
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pudina Naan - flavourful version of naan.

    Maida - 1 cup

    Fresh yeast - 1 tsp (dry yeast – ½ tsp)

    Sugar - ½ tsp

    Oil - 1 tbsp

    Salt

    Mince coarsely:

    Mint leaves - 1 cup

    Jeera - 1 tsp

    Minced green chillies - 2

    Lime juice - 1 tsp

    Sugar

    Mix sugar & yeast in ½ cup lukewarm water and stir until yeast dissolves.

    Allow to stand for 4-5 mts.

    Add this to maida & all other ingredients including pudina mixture.

    Keep covered till double the volume.

    Divide into 6-7 balls.

    Proceed as in

    Naan & Kulcha

    Brush with butter and serve with a spicy sabji.
     

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  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Tomato Paratha - lovely taste, lovely colour!

    Medium bright red tomatoes - 3

    Wheat flour - 2 cups

    Oil - tsp

    Red chilli powder - 2 tsp

    Salt, haldi, hing

    Oil - to make parathas

    Blanche & liquidise tomatoes.

    Pass through a soup strainer.

    Take 1 cup pulp.

    Knead the dough using that.

    Rest for 30 mts.

    Make 10-12 balls.

    Roll each ball into 5”, smear oil & make a cut with a knife on any radius.

    Now roll, as shown in the photo, one triangle formed over the other to get a small triangle.

    Using flour, roll it without applying much pressure.

    Make parathas, the usual way, using little oil.

    Serve with a dhal or any sabji.
    Tom paratha.jpg
     
    Last edited: Jan 11, 2009
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  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Coriander-Tomato Chutney - Very Delicious !

    I learnt this recipe from Cheeniya’s mother.
    This goes very well with white rice& ghee, curd rice & all tiffins.

    Clean, wash & dry coriander leaves, keeping the stalks in tact, if tender. Chop.

    Chopped leaves - 2 cups

    Red chillies - 3, 4 ( or to taste)

    Urad dhal - 1 tbsp

    Hing - ½ tsp

    Tomatoes - 2 big or 3 medium (chopped)

    Salt

    Oil - 2 tsp

    In a kadai, heat oil.

    Fry red chillies & add urad dhal.

    Fry till golden brown & add hing.

    Now add coriander leaves & sauté till they shrink well.

    Now add chopped tomatoes & switch off the stove.

    Let the tomatoes cook in the heat of the kadai.

    Cool, add salt & grind fine to a chutney.



    Tomato Coriander chutney.JPG
     
    Last edited: Dec 4, 2008
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  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Apple Paratha - my first paratha with a fruit!

    I lightly roasted the wheat flour to make sure the dough will not become too soft to roll.

    Wheat flour - 1 cup

    Powdered sugar - 1 tbsp

    Ghee - 2 tsp

    Freshly & finely grated apple - ½ cup

    Cinnamon powder - a pinch (optional)

    Ghee - to make parathas

    Heat 2 tsp ghee in a kadai & lightly roast the wheat flour for 2-3 mts & switch off.

    Cool, add all other ingredients & make a dough.

    If necessary add 1-2 tsp milk & not water.

    Rest the dough for 15 mts.

    Roll parathas & make as usual with ghee, on a tava.

    Serve with any spicy sabji.




    mar 28tth 007.jpg
     
    Last edited: Mar 27, 2011
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Carrot-cheese paratha - you will fall for this!

    I prefer to use Cheddar cheese.

    Drop one medium carrot, cut into 3,4 pieces in boiling water, cover & remove from flame.
    Open after 30 mts.
    Cool & mince.

    Make a dough of the minced carrot with:

    Wheat flour - 1 cup

    Red chilli powder - 1-2 tsp

    Oil - 2 tsp

    Salt, hing, haldi

    Warm water to knead

    Oil - to make parathas

    Grated cheese - 3-4 tbsp
    OR
    Cheese spread - 6-7 tsp

    Make 6 balls with the dough.

    Roll each to 5” diameter & spread cheese spread or grated cheese.

    You can do by any method, you like – round with cheese spread thus:
    carrotparathaA-s.JPG

    CarrotparathaE-s.JPG

    carrotparatha-s.JPG

    View attachment 17714

    Or square with grated cheese

    carrotcheese parath2.jpg

    View attachment 17714
     

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    Last edited: Aug 29, 2008
  8. Ami

    Ami Silver IL'ite

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    Yes, Mrs.C, I fell down, but could not get up. very attractive photos!!!

    Pls pls think 100 times before you post..Being in U.S. how can we come to Mylapore to eat all these paratas?? Still, for dinner, am going to make it here, the least that I can do!!!!

    Biggest thanks from me and my family for posting these tempting photos.

    Rama.
     
    Last edited: Aug 29, 2008
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lachha Paratha - we all love this flaky, crispy, tasty but tricky paratha!

    Maida - 1 cup

    Salt

    Oil - 1 tsp for dough

    Warm Water to knead

    Oil - to use for rolling

    Make a soft dough with maida, salt, oil & warm water.

    Rest for 30 mts & then make 3 balls.

    Roll each ball into a round & apply ½ tsp oil on it & smear with flour.
    lacha A.JPG

    Make 1 “ wide vertical cts lengthwise.
    lachaB.jpg

    Place all strips over the centre one.
    lacha c.jpg

    Roll up like mat paratha.[
    lacha D.jpg

    Remove, placeit on your palm & lightly press towards the centre to show the layers clearly.


    lacha E.jpg


     
    Last edited: Sep 1, 2008
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Lachha Paratha (contd)

    Spread it to a uniform round, about 5" in diameter.
    lachaF.jpg
    Place it on your palms & lightly press towards the centreto show the layers clear;y.

    Heat the tava & cook the rounds lightly on both sides.

    When you want to serve, cook the rounds directly on the gas & apply butter.
    lacha g.jpg

    I make them in advance & heat in a bread toaster before serving.

    lacha H.jpg
    lacha I.jpg
     
    Last edited: Sep 1, 2008
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