Lachha paratha

Lachha paratha is a flat style indian bread/ roti and it will be very crisp. Do try this out.

Ingredients:

whole wheat flour/ Maida - 2 cups

Water to make dough 

Salt to taste  

Ghee / Oil  - 1/2 cup

Method:

1. Mix the flour and salt and knead into a soft dough with a little water at a time. Keep aside.

2. Mix 3 tbsps of ghee with 1 tbsp of flour and keep aside.

3. Divide the dough into small sized balls.

4. Take each ball and roll into a long, finger-thick noodle shape.

and spread like a thin finger shape like this one.

5. Coil this long finger strip into a spiral. 

6. Flour a rolling surface lightly and very gently roll out the spiral into a flat circle about 5" in diameter (1/3" thick).

7. Heat tava on a medium flame.

8. Place the paratha on the hot tava. Turn it after 1/2 minute and spread ghee on one side. Then flip it over again apply ghee/oil. Fry it till its crisp and golden brown.

  

9. The resulting paratha will be crisp and flaky!

10. Serve with Mutter Paneer.

Caramel Semiya payasam

One day i baked fruit cake. In that recipe, we caramelize sugar. That idea make me to try this semiya payasam.

Ingredients:

Semiya - 1 cup - roasted

Sugar - 3/4 cup

Milk - 2 cups

Chopped nuts, raisins - few

Cardamom powder - 1/2 tsp

Ghee - 2 tbsp

To caramelize:

Sugar - 1 tsp

Water - 1/4 cup

Method:

1. Heat kadai and add sugar. Sugar will start to turn browning i.e., caramelizing. Simmer the flame and add water. Remove as soon as possible.

2. Cool it.

3. In another kadai, add milk and bring it to nearly 1 1/4 cups.

4. Add semiya and make it to boil.

5. Add sugar, cardamom powder and caramelized sugar.

6. Now fry all the nuts in ghee and add it to the payasam.

7. Serve hot or cold.

Poosanikkai Morkulazhambhu / Pumpkin Morkulazhambhu

For this morkulazhambhu, I used white pumpkin. You can also use Lady's finger for this recipe.

Ingredients:

Pumpkin - 1 cup - Remove the skin and chop into cubes

Curd/Buttermilk - 2 cups

To temper:

Coconut Oil - 3 tbsp (preferred)

Mustard seeds - 1/2 tsp

Red chillies - 3

Curry leaves - few

Soak for 1/2 - 1 hr:

Tuvar dhal - 2 tbsp

And grind with:

Dry fried green chillies - 3

Jeera - 1 tsp

Coriander leaves - few

Turmeric powder - 1/4 tsp

Salt

Method:

1. Heat oil and temper.

2. Pour in the grounded miture and fry for few minutes.

3. In the meantime, separately cook pumpkins till soft.

4. Mi the boiled pumpkins.

5. Simmer and boil for few minutes, adding salt.

6. Remove and cool.

7. Now add buttermilk and serve.

Brinjal and Potato Poriyal / Brinjal Potato Curry / Brinjal potato fry

This poriyal is common in kongunadu houses. Fresh and small brinjals give a nice taste and aroma.

Ingredients:

Brinjal - 1/4 kg

Potato - 1/4 kg

Grated Coconut - 1/3 cup

Sambhar powder - 1 tsp

Turmeric powder -  1/4 tsp

Salt

To temper:

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Urad dhal - 1/2 tsp

Gram dhal - 1/4 tsp

Small Onion - 10 no. - cut into small pieces lengthwise

Red chillies - 3 - split into 2

Curry leaves - few

Method:

1. Cut brinjals lengthwise and put them in water so that the color of the brinjals doesn't change.

2. Cut the potatoes into cubes and add them also in water.

3. Heat oil and temper the given ingredients.

4. Add the cut veggies.

5. Add sambhar powder, turmeric powder and salt and mi well.

6. Add some water, simmer to medium flame and close the pan till they cook stirring in between once.

7. Once cooked, add grated coconut and mi well.

8. Serve with any Arisimparuppu sadam ( a famous kongunadu rice item), plain rice, curd rice.

Baked or MW Cauliflower fry

Ingredients:

Cauliflower florets - 1 cup

Sambhar powder - 1/2 tsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Corn flour - 1 tbsp

Salt

Oil - 2 tbsp or more

Method:

1. Wash the florets in hot water and drain.

2. Half boil florets in water adding salt and turmeric powder.

3. In a glass bowl, add florets, sambhar powder, oil, chilli powder and cornflour and mi well.

4. Bake at 180 deg C for 20 to 25 min stirring in between once.
  
                     (OR)

5. MW HI for 9 - 10 min stirring in between once.

6. Serve with tomato sauce or with chapathis.