KERALA EGG ROAST - NADAN MUTTA ROAST

    Kerala Egg Roast is an authentic Kerala Style Egg Recipe cooked with spices is a hot & spicy gravy. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but Egg takes a special place along with its counterparts. This Egg Roast recipe is a simple recipe whatsoever. This is easy to incorporate and takes very less time to cook, and it can come as a rescue when you are in short of time.  

    Simply boil the Eggs, peel them, cut into halves, marinate it with a mix of Turmeric Powder, Red Chilli Powder & Salt, leave it aside for a few minutes and then shallow fry these Eggs on a very low flame. Then Sauté the Onions, Tomatoes & Spices and finish off this gravy laced with thick coconut milk for an extravagantly aromatic and tasty Egg Roast.

    This Nadan Egg Roast is a simple Egg recipe cooked in a hot and spicy masala.  It is prepared in a typical Kerala style with local spices and undoubtedly cooked in Coconut Oil, which gives an authentic touch to this Egg Roast. The finishing touch of this Egg Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Egg Roast.

KERALA EGG ROAST - NADAN MUTTA ROAST

    This Kerala Egg Roast is one best combination with Appam and Idiyappam.  And it can be added as one dish in your Christmas party Menu.  May be for breakfast along with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati. It can also be served in your lunch menu as a side dish along with Rice Dishes, Biriyanis & Pulaos.

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Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

For more Recipes with EGG, Click here...

 

HOW TO COOK KERALA EGG ROAST - NADAN MUTTA ROAST

KERALA EGG ROAST - NADAN MUTTA ROAST

INGREDIENTS: 

For Kerala Egg Roast - Nadan Mutta Roast:

Eggs - 4 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tablespoon 
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Tablespoon
Garam Masala - 1 Teaspoon
Pepper Powder - 1 Teaspoon
Roasted Fennel Powder - 1/2 Teaspoon
Lemon Juice - 1 Tablespoon (Optional)
Salt - to Taste
Sugar - a Pinch

 

For Shallow Frying:

Coconut Oil - 3 Tablespoons.
Curry Leaves - 2 Sprigs.

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

To Garnish:

Coriander Leaves - Few

KERALA EGG ROAST - NADAN MUTTA ROAST

METHOD:

• Hard-boil the Eggs & then Peel it.
• Cut it into halves.
  
• Marinate the hard-boiled Eggs with Salt, Turmeric Powder, Red Chilli Powder and leave it aside for about 5-10 minutes.
• Heat about 3 Tablespoons of Coconut Oil in a pan, add a sprig of Curry leaves and fry for a while.
• Immediately add marinated hard-boiled Eggs and shallow fry them.
  
• Fry them on a very low flame until the raw flavour of the masala goes & the surface of the Eggs becomes slightly crispy.
  
• Once the Eggs turn into light golden brown in colour, remove them from the Oil and keep it aside.

For a detailed Recipe on 'HOW TO MAKE PERFECT HARD BOILED EGGS', Click here ...

KERALA EGG ROAST - NADAN MUTTA ROAST

For Kerala Egg Roast - Nadan Mutta Roast:

• Dry Roast a teaspoon of Fennel on a very low flame until crisp and aromatic.  Then grind it into a fine powder and keep it aside.
• Cut onions into thin slices, Purée the Tomatoes and keep them aside.
• Heat Coconut Oil in a pan, sauté Ginger-Garlic Paste, Curry Leaves & Green Chillies and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder, Pepper Powder, Fennel Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Can sprinkle a bit of water at this stage so that the masalas get cooked well.  
• Care should be taken not to burn the masalas, which will alter the overall taste of the dish.
  
• Pour in the puréed Tomatoes and sauté until oil separate from the mix.
• Now add thinly sliced Onions and sauté it on a very low flame until it turns slightly soft.
• Pour in the Lemon Juice and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook this on a low flame for about 5 minutes.
• Add boiled Eggs into it and cook them on a low flame for a few more minutes.
• Gently mix the masala and the eggs.
• Finally, pour in Thick Coconut Milk and cook this on a very low flame for a few more minutes.
• Let the Nadan Mutta Roast become slightly dry and aromatic.
  
• Switch off the flame and garnish it with Coriander Leaves.
• Serve hot Nadan Mutta Roast as an Appetizer.
• It goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• Goes well with Appam, Vattayappam, Idiyappam, Pathiri, Malabar Parotta or Chapati.
  

 

KERALA EGG ROAST - NADAN MUTTA ROAST

NOTES:

• Adjust the amount of Spices to your taste preference.
• Can add whole hard-boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the masala.
• Shallow Fry the marinated Eggs on a very low flame until it turns aromatic and the surface of the Eggs becomes slightly crispy.
• Can also finely chop the Tomatoes instead of Puréeing them.
• Adding Sugar is totally optional. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

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Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

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HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoons
Water - as Required
  

For the Stuffing:

Paneer - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

 

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.
  

 

 

BEETROOT CHAPATI

     Beetroot is a Vegetable with the contradictory notion, some like it and some don't.  Some wince at the colour it imparts into the dish and some love the way it colours the dish.  I love this Vegetable, Beetroot - The Pink Goodness rich in Iron and Vitamins. Overloaded with nutritional benefits that it takes you to the Pinks of your Health. A beautiful Colour it imparts into the dishes it is added into is an extra beauty on its own.

    When it comes to Indian cooking, most of the vegetables turn out in stir-fries or curries and then some are even added into Parathas or Chapatis.  Indian Moms found better ways to utilize the produce and side by side were brilliant enough to stealthily make kids eat healthy food along with the scenario.  Well, I am a loser when it comes to this strategy.  My kids over smart me, when I start talking about healthy eating.  Leaving aside my lamenting.  Let's talk about this brightly coloured Chapatis - Beetroot Chapatis.  Beetroot is one of my favourite vegetable and a default item in my refrigerator.  Beetroot Chapatis are equally tasty and healthy.

    Most of the recipes for Beetroot Chapatis use ground Beetroots in it.  But I like to cook the vegetable, grind it and then add it while kneading the chapati dough. It is prepared with whole wheat flour and ground Beetroot purée, seasoned to taste.  Add little water at a time while kneading the dough, otherwise, the dough would be very difficult to handle.  Parathas/Chapatis are usually cooked over the griddle with oil/ghee drizzled over it.  Beetroot Chapati can be eaten with Curd Raitha or Pickle or along with a choice of Vegetarian/Non-vegetarian Side Dishes.


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Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low
Serves - 3- 4
Yields - 12 - 15 Chapatis
Author - SM

Preparation Time - 20-25 Minutes
Leavening Time - 8-12 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO MAKE BEETROOT CHAPATI

 

BEETROOT CHAPATI

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Beetroot - 1 Cup.
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Garam Masala/Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

METHOD:

• Peel, Clean, wash and cut the Beetroot into four pieces.
• Add a bit of water & Salt to the beetroot and Pressure cook the Beetroot for a whistle. 
• Allow the pressure to release.  
• Remove the Beetroots, strain the water used for cooking the Beetroots and reserve it.
• When the Beetroots cool down, grind it into a fine purée.
• Alternatively, can grind the fresh Beetroots as such and then add it while kneading the Dough.
  
• Now add the Beetroot Purée to the flour and add all the other ingredients mentioned under 'For the dough.'
• Knead it into a pliable dough adding very little water.  Can use the water used for cooking the vegetable.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Finally, add oil and knead it again for about 7-8 minutes.
• Smear a bit of oil over the dough, cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls.
• Then roll them out into thin circles.
• Heat a griddle(Tawa) and cook each Beetroot Chapati on a medium flame.
• Drizzle 1/4 Tspn of Oil/Ghee over each Beetroot Chapati and cook them until they turn into golden brown on both the sides.
• Serve Beetroot Chapatis hot with a bowl of Curd(yoghurt), Raitha or Pickle.
• Goes well, with Vegetarian & non-vegetarian curries and gravies.
  

BEETROOT CHAPATI

 

NOTES:

• Can purée cooked or fresh beetroots for this recipe.
• Adding the spice powders is purely optional.
  
• Chat Masala can also be added while kneading the dough.
• Add very little water while kneading the dough.
• Beetroot Purée has water content in it.  So adjust accordingly.
  
• Can also smear a blob of butter over hot Beetroot Chapati just before serving.

MALAYSIAN STYLE OKRA STIR-FRY

    Okra/ Lady's finger or Bhindi/Vendakka is one vegetable which is commonly liked at home, and it is one default vegetable in my refrigerator. We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. In my opinion, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should retain its green colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

• Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
• Okra is rich in many nutrients and particularly high in vitamins C and K. 
• Okra provides a Protein called Lectin, a nutrient that is believed to prevent Cancer.
• Okra is rich in antioxidants
• Okra also helps to control the Blood Sugar Level.
  

OKRA/LADY'S FINGER

     This is a simple stir-fry recipe made with Okra/Lady's finger & we can find this kind of recipe served in most of Malaysian Mamak Shops.  Through the day and for dinner the restaurant converts the same stir-fry, adding any left-over Okra along with Cabbage or Long Beans. The combinations taste as good too. A quick stir-fry with very few ingredients, and it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice.  Serve it along steaming hot Rice or along with Warm Chapati or Paratha and Dhal for a complete meal.


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Cuisine - Malaysian
Course - Side Dish
Spice Level - Medium - High
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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

HOW TO COOK MALAYSIAN STYLE OKRA STIR-FRY

MALAYSIAN STYLE OKRA STIR-FRY

 

INGREDIENTS:

Okra/Lady's finger - 500 Grams
Oil - 2 -3 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Onion - 1/2 No.
Garlic - 3 Cloves
Fresh Red Chillies(Bird's-eye Chillies) - 2 Nos.
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste
Sugar - 1/4 Teaspoon

METHOD:

• Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
• Trim off the corners and slice them into thin pieces.
  
• Heat Oil in a Pan, splutter Mustard Seeds followed by Cumin Seeds.
• Immediately add thinly sliced Onions, finely chopped Garlic & Red Chillies(Bird's-eye Chillies).
• Sauté it until Onions turn translucent. 
• Add chopped Okras along with a dash of Salt and give a quick stir.
• Now add Turmeric Powder & give a quick stir.
• Sauté the Okra on a high flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
• Adjust the amount of Salt & add a pinch of Sugar and give a quick stir.
• Switch off the flame.
• Leave the okra stir-fry on the pan, as such for about 2-3 minutes. 
  
• Dish out & Serve Okra Stir fry hot with Chapati or Paratha or Rice.

For more SIDE DISHES FOR CHAPATI/ROTI, Click here... 

NOTES:

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

     When you frequently cook Okras, you would obviously be aware of the problem behind getting perfectly cooked Okra and getting rid of the sliminess from the vegetable.  I have given a simple trick behind getting rid of the Sliminess and at the same time retaining the Colour and texture.  This is the usual method I follow while cooking Okras at home. Any recipe as a matter of fact, whether it is Okra/Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran, Kurkuri Bhindi, Bendi Sambal and even while adding the vegetable in Sambar or Vendakka Puli or any other curry. I follow this method.

• Wash and pat dry the Okra with a clean Kitchen Towel.
• Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
• Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
• Before chopping, it make sure to wipe it dry with a Paper towel/Kitchen Towel.
• Fry the Okra in a bit of Oil with a dash of Salt on a medium-high flame.
• Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
• Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
• My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
• While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or frying-pan, as this will reduce the heat and cause the sliminess.
• Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
• Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
• Sauté Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
• Can also simply slice and roast okra in an oven.
• If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
• This helps to reduce the sliminess.
• If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

 

 

PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

 

    Prawn Masala or simply, Eral/Iral Masala is a typical South Indian Style spicy gravy prepared with Prawns/Shrimps and freshly ground Masala. Very few ingredients, simple spices and above all, it is a quick fix recipe. This South Indian style spicy Eral Masala has very few spices but comes with bold flavours. This is one recipe I had jotted down from Chef Damu's Cooking show years back. The local spices added into this recipe enhances the overall flavour and taste of this Prawn Curry.

 

    The spices are pretty similar to the ones in most of the curries but vary a bit here & there. But a small variance makes a huge difference in a curry. And this Prawn Masala/Eral Masala is an amazing example for the same. A simple addition of Fennel & freshly ground Masala gives a whole lot of flavour to this Prawn Recipe. The secret behind this flavour-filled Prawn Masala is perfectly sauteeing the ground Masala on a low flame & slow cooking. Slow cooking makes the Masala aromatic, well cooked and also enhances the overall taste, helping the Masalas to get well infused into the Prawns/Shrimps. 

     

    Once you get the Prawns cleaned this Prawn Masala can be incorporated within 20-30 Minutes. A simple and easy to cook Prawn recipe. One main factor, we have to consider while cooking Prawn is to maintain the texture. It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. So, add the Prawns/Shrimps only after the Masala is well sauteed & wait until oil separates from the mix. Make sure the raw flavour has gone before adding the Prawns. Prawn Masala/Eral Masala goes well with both Roti & Rice. This Spicy South Indian Style Prawn recipe is so quick to make that you can easily sneak it into your Party Menu.

 

 

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 Cuisine - Tamilnadu, South India

 Course - Side Dish

 Spice Level - Medium - High

 Difficulty - Medium

 Serves - 3-4

 Author - SM

 

 Preparation Time - 30-45 Minutes

 Cooking Time - 20-30 Minutes

 

 

For more recipes with PRAWNS/SHRIMPS, Click here...

 

 

HOW TO COOK PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

INGREDIENTS:

 

For Prawn Masala:

 

Prawns/Shrimps - 1 Kg

Onion - 1 No.

Ginger Garlic Paste - 2 Tspn

Oil - 2 Tbspn

Fennel Seeds - 1/2 Tspn

Curry Leaves - 2 Sprigs

Tamarind - a lime size

Salt - To Taste

To Grind:

 

Onion - 2 Nos.

Garlic - 10-12 Cloves

Turmeric - 1/2 Tspn

Dry Red Chillies - 8-10 Nos.

Coriander Powder - 2 Tbspn

Peppercorns - 1 Tspn

Cumin Seeds - 1/2 Tspn

To Garnish:

 

Coriander leaves - few

METHOD:

 

For Prawn Masala:

 

• De-shell & De-vein the Prawns, clean and wash them well and keep it aside. 
• Grind the ingredients mentioned under "To Grind" into a fine paste and leave it aside.
• Soak Tamarind in water for a few minutes and extract tamarind juice out of it.
• Heat oil in a deep wok, splutter Fennel Seeds & Curry Leaves on a very low flame.
• Add finely chopped Onions and saute until onions turn translucent.
• Add Ginger Garlic paste and saute until aromatic.
• Pour in the ground paste and give a quick stir.
• Cook this on a low flame for about 15-20 minutes or until the raw flavour goes, and oil separates from the mix.
• Add Prawns into the Masala along with a dash of Salt, and mix well.
• Prawns tend to ooze out water. So add water only if you find the Masala mix to be dry.
• Cover and cook for about 5-7 minutes on a medium-low flame.
• Once the Prawns get cooked, pour in the Tamarind extract and cook for another 3-5 minutes on a low flame.
• Adjust the consistency of the Prawns Masala to suit your preference.
• Switch off the flame and garnish Prawns Masala with finely chopped Coriander Leaves.
• Serve Spicy South Indian Prawn/Eral Masala hot along with Rice or Chapati.

NOTES:

 

• Adjust the number of Dry Red Chillies and Peppercorns to suit your spice level.
• Adding Tamarind extract is purely optional.
• Saute the Masala on a low flame until the raw flavour goes before adding Prawns into it.
• Do not over cook the Prawns, which will make the texture chewy & rubbery.
  

 

MINT PARATHA - PUDINA LACHCHA PARATHA

    Mint is my favourite herb. The flavour of fresh Mint is something I love the most. May be as Chutneys or Raithas when added into Curries or Biriyanis & Pulaos as a garnish, or in Parathas, the refreshing aroma of the herb makes the dish welcoming.

 

    'Pudina Paratha/Mint Paratha' is a unique tasting Paratha prepared with Mint Leaves/Pudina & Wheat Flour. Mint Paratha is a delicacy by itself and is known for its simplicity & flavour. But This Pudina Paratha is layered like the 'Lachcha Paratha'. They are crisp as well as flaky, and when served hot, it is an utter treat. This Pudina/Mint Paratha has a balanced flavour from Mint leaves along with its refreshing aroma and the taste & flavour of other mild spices added into it.

      

    Stuffed Indian Bread/Parathas are Rotis prepared with immediately available ingredients in an Indian Kitchen. North Indian Cuisine has a wide range of variable recipes with a variety of stuffed Parathas. Parathas are cooked with Whole wheat flour(Gehun ka Aatta) & we can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Lachcha Paratha etc., & etc.,

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     Mint/Pudina Paratha is prepared, with whole wheat flour, and finely chopped Mint Leaves seasoned to taste. Add little water at a time while kneading the dough. Otherwise, the dough would be difficult to handle. I have used Fresh Mint Leaves in this recipe, but you can also make it with dried Mint Leaves. Some recipes even call for layering the spices into the folds while rolling out the dough. But I have added all the spices while kneading the dough, making the process easier.

    Parathas are usually cooked, over the griddle with a hearty drizzle of oil/ghee. The smell of Mint Leaves and Ghee wafts out a pleasant aroma while cooking this Pudina Paratha, and it comes out with a crispy layered texture. If you are in short of time,  roll it out like Chapati or shape it out into a square or a triangle. This Paratha can be eaten with Raitha, Curd or Pickle or serve it along with your choice of Vegetarian/Non-vegetarian Side Dishes.

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Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low- Medium
Yields - 12 - 15 Parathas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 25 - 30 Minutes

 

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HOW TO MAKE MINT PARATHA - PUDINA LACHCHA PARATHA

MINT PARATHA - PUDINA LACHCHA PARATHA

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Mint Leaves - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

 

METHOD:

 

• Clean, wash and finely chop the Mint Leaves.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15 medium-sized balls.
• Then roll them out into thin circles of about 9 to 10 inches.
• Brush some oil all over the Paratha and sprinkle some flour evenly on top of it.
• Gently fold the rolled out Paratha and make small folds from one end.
• Fold & pleat until the other end, and then roll it tightly into a circle.
• Press the loose end to the centre.
• Follow suit with the rest of the dough and keep them aside.
• Prepare the pleated rolls our of the dough and keep them aside covered to rest for about 12 to 15 minutes.
• Now take one pleated ball and dust some flour on both sides.
• Roll it out into a circle of about 5 to 6 inches. 
• Heat a griddle(Tawa) and cook each Pudina Paratha on a medium flame.
• When Paratha starts to puff up at some places, drizzle oil or ghee on this side.
• Flip, drizzle a bit of oil/ghee and cook on the other side.
• Flip the Parathas & press the edges with a spatula, a couple of times so that you get it cooked evenly with a crispy outer layer.
• Once done, remove the Pudina Parathas from the Tawa and place them on a serving plate.
• Gently crush the Paratha between your palms with quick movements, as you do for Malabar paratha.
• Care should be taken while doing this, proceed with this step only when it is warm enough to handle.
• The idea is to separate the layers & to give a flaky texture.
• Serve Pudina Lachcha Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

   

MINT PARATHA - PUDINA LACHCHA PARATHA

 

 

NOTES:

 

• Can also add along with Coriander Leaves/ Spring Onions along with Mint Leaves.
• But for the unique taste of Mint, use just the Mint Leaves in the Paratha.
• You can add Garam Masala while kneading the dough.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Pudina Lachcha Parathas just before serving.