KIZHI PAROTTA

    If I say Kizhi Parotta, normally it's a recipe where Parottas are laid on top of a wilted Banana Leaf.  And then, the layers of Parottas are alternated with copious amount of Salna or Chicken/Mutton/Beef Curry.  Then the Banana Leaf is tied into a Kizhi or a Potli, you can either secure the Banana Leaf Kizhi Packets with a twine or a Banana Leaf string.  Then the Potli/Kizhi is placed on top of a hot Tawa with Oil and cooked on a low flame for a few minutes.   This infuses the curry into the Parottas and the  dish would be enhanced with a wonderful aroma from the Banana Leaf.

    Cooking in Banana Leaf is one technique used around the world, and you can find innumerable dishes cooked in Banana Leaf. The antioxidants (polyphenols) in banana leaf is reported to help fight cancer and Parkinson's disease. When hot food is placed on the leaves, the wax melts and infuses its flavour into the food, making it taste better.

     Eating food in banana leaves has loads of health benefits. When hot food is served in banana leaves, the various nutrients mix with the food, as the waxy coating over the leaves melts and adds a subtle aroma and flavour to the dish.  Food wrapped as a parcel or cooked in banana leaves seals the moisture and flavour of the food and gets infused with a subtle aroma of Banana leaves.

    In this particular recipe, I have cooked Kizhi Parotta with Kothu Parotta and Salna in it.  The idea was my daughter's, and it happened during a dinner.  I am a person who is always against plucking leaves/flowers or cutting a plant during the evenings.  But she insisted on doing so, that day, and went ahead by cutting a Banana Leaf from my Banana Tree.  The result was Banana leaf flavoured Kothu Parotta, soaked and infused with Salna.  Just give a try with this recipe, and you are sure not to get disappointed.

With a slight deviation from the original Kizhi Parotta, this recipe has Kothu Parotta soaked in Salna. 

So you would need to prepare,

• Kothu Parotta 
• Salna

For more Recipes from MADURAI CUISINE, Click here...

HOW TO  COOK KIZHI PAROTTA

KIZHI PAROTTA

 INGREDIENTS:

For Kizhi Parotta:

Kothu Parotta - 2 Cups

Salna - 3/4 -1 Cup

Oil - 2-3 Tablespoons

To Make Kizhi/Potli:

Banana Leaf - 3-4 Medium Sized Leaf.

Kitchen Twine/Vazha Naaru

KOTHU PAROTTA:

KOTHU PAROTTA

     We need a few Parottas, homemade/restaurant bought/frozen ones for making Kothu Parotta.  Kothu Parotta is made with shredded flaky Parotta's(Malabar Parottas) that are cooked with a medley of Onions, Green Chillies, a clove or two of Garlic, loads of Curry Leaves, Tomatoes and flavoured with Salna & masala powders. We usually make it along with eggs, which is a default style at home. You can even add shredded chicken/mutton pieces into it. The trick to getting perfectly textured(not soggy) Kothu Parotta is to cook them on a medium flame, Mincing & mixing the ingredients until all the seasonings & spices are well incorporated into the minced Parottas. Serve Kothu Parotta, piping hot, with a hearty serving of Salna.

For a detailed KOTHU PAROTTA RECIPE, Click here... 

SALNA: 

CHICKEN SALNA

    When it comes to salna , it can be plain/empty Salna or Chicken/Mutton Salna. Salna is a Gravy or a Curry of slight thin consistency, brightly hued and spicy too.  The cornucopia of flavours from the spices in Salna makes this humble Salna a delicacy on its own.  The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a Plain Salna or Empty Salna.  Or if you are in a literal mood for a treat go ahead add Chicken or Mutton or for a vegetarian version add Mushrooms.

For a detailed SALNA RECIPE, Click here...

Once the dishes are ready,

METHOD:

• Wash the Banana Leaves, slightly slice off the Centre Rib of the Banana Leaf from beneath.
• Carefully burn the Banana Leaves on a direct flame.
• Keep the Banana Leaf over the flame, the idea is to just wilt off the Leaf and not burn it up.
• This way, the Leaf becomes easy to handle and doesn't break while packaging the Kizhi Parotta.
• You can layer two - three banana leaves for the purpose. 
• I have just packaged the Kothu Parotta with ample amount of Salna poured over it in this Kizhi Parotta Recipe.
• Place the burnt Banana Leaf, and scoop out a good amount of Kothu Parotta and place it at the centre of the Leaf.
• Then pour in a few ladles of Salna over it.
  
• Once all the dishes are served, carefully fold the burnt Banana Leaves.
• Fold the Banana Leaves from all the four sides and tightly tie it like a Kizhi/Potli. 
• Tightly secure the Kizhi/Potli with a Kitchen Twine/Vazha Naaru(thread from Banana Tree).
• Make sure the Kizhi/Potli is well secured without any gaps or tears.
• Now heat a griddle, pour a few teaspoons of Coconut Oil over it.
• Gently place the Kizhi Parotta over it & cook this on a very low flame for about 5-7 minutes.
• The idea is to infuse the flavour of Kothu Parotta and Salna well along with the aroma of wilted Banana Leaf.
• Once done, remove the Kizhi/Potli from the griddle and gently remove the tied knot at the top.
• Open the Banana Leaf and serve Kizhi Parotta hot.
• It is as such a heavy dish which can be served as such, if preferred serve it along with your choice of side dish.

 NOTES:

• The original recipe calls for layering Parotta with Beef/Chicken/Mutton Gravy.
• I have made Kizhi Parotta with Kothu Parotta soaked in Salna.
• Make sure to tightly secure the Kizhi/Potli without any gaps or tears.
• Then cook this on a griddle for a few minutes on a very low flame.
• The idea is to infuse the flavour of Kothu Parotta and Salna well along with the aroma of wilted Banana Leaf.
• Do not cook this on a high flame, this can burn the Banana Leaf and alter the taste.