Tag Archives: indina food

Wheat Parotta

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Parotta is one of the most famous dinner for Tuticorin, from the evenings till late night you can find atleast a single parotta stall in each and every nook and corner of the street. There are 4 to 5 hotels, were these parotta’s are very famous and each of them make their own style of Salna for this parotta. Whenever I am too my hometown, most of the time it would parotta for our dinner. These parotta’s are prepared with all-purpose flour, but I have tried making it with Wheat flour.

Wheat parotta is good compared to all-purpose flour/maida in healthwise, but the taste wise I would opt for all-purpose flour parotta. Soon will update the recipe for the other parotta, let me share the recipe…

Taking my most favorite dish to Fiesta Friday #131 hosted by Angie@thenovicegarderner. Co-Hosts – Su’s Healthy Living and Laura-Feast Wisely

Ingredients:

  • Wheat flour/Atta – 3 cups
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take the wheat flour/atta in a wide mouth bowl, along with salt. Mix it well.
  • Pour water little by little and start kneading the dough, when it’s almost done.
  • Pour a tbsp of oil and knead for 5 mins or until the flour absorbs the oil.
  • Pour another tbsp of oil and knead for another 5 to 10 mins, and drizzle a tsp of oil over the dough and let is rest for 5 mins.
  • Take a small portion of the dough, roll it to a ball (lemon size), and keep it aside. Continue this process for the whole dough.
  • In the workspace, start flattening the dough with a rolling pin and then lift one corner of the flour and start folding them in zig zag.
  • Once it’s done, take the folded dough and roll it to a circle, drizzle little oil over the dough and keep it aside.
  • Continue the same process for the whole dough, cover with a plate and let it rest for 20 mins.
  • Heat a tawa, grease it with oil, now gently flatten the rolled dough and place it over the tawa.
  • Drizzle little oil along the sides, swap and cook both sides for 3 to 4 mins or until it’s cooked.

Serve hot with Chicken Salna or Chicken Kurma or Veg kurma or any curry of your choice. I have served it with Chicken salna / Curry.

For more dinner recipes – CLICK HERE.

 

Chicken Donne Biryani

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Donne Briyani is common among Bangaloreans, but hope it would be a new one to other people. I have prepared chicken Briyani, but this recipe can be followed with lamb for mutton briyani and vegetables for vegetable briyani. I have heard a lot about this Donne Biryani as Shivaji Nagar Briyani, but haven’t tasted it. Since the biryani is served in a Donne it is known as “DONNE BIRYANI”. Recently got to know about this recipe from one of my blogger friend, when I looked into the recipe, it looked as the same as that of Anganan Biryani but there are two differences.

Briyani was delicious and my kids loved it. But this briyani is good only when it’s hot, so do not pack for lunch. Let us move on to the recipe…

Ingredients:

  • Chicken – ½ kg
  • Jeera Rice / Jeeragasamba Rice – 2 cups
  • Green chilies – 2 nos
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Ginger-garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander leaves – ½ cup
  • Mint leaves – ½ cup
  • Clarified butter – 2 tbsp
  • Oil – 1 tbsp
  • Cinnamon – 2 nos (1 “inch stick)
  • Cloves – 5 nos
  • Cardamom – 2 nos
  • Star anise – 2 nos
  • Bay leaf – 2 nos

Preparation:

  • Wash and drain the water from the rice and keep it aside.
  • Wash and drain the water from the chicken and keep it aside.
  • Peel and roughly chop the onions.
  • Heat 2 tsp of oil in a kadai, add in a star anise, a cinnamon stick, 3 cloves, 1 cardamom, ginger stick, garlic cloves, onions, mint and coriander leaves. Cook until the raw smell goes off or until the onions turn golden brown.
  • Remove from fire, bring to room temperature and grind it to a fine paste by adding little water.
  • Heat clarified butter/ghee and leftover oil in a pressure-cooker, add in the leftover cinnamon, cloves, star anise, cardamom, bay leaves and ginger-garlic paste. Cook until the raw smell goes off.
  • Add in the grounded masala (paste), followed by salt and turmeric powder. Cook until the raw smell goes off and they turn dark green in colour.
  • Add in the chicken with little salt and cook until the chicken turns pale white in color.
  • Add in the rice with little salt and cook until the raw smell goes off.
  • Pour in 5 cups of water followed by 2 tsp of lemon juice.
  • Pressure-cook for 3 whistles.
  • Remove from fire and open the lid when the pressure subsides.

Serve hot with any raita. I have accompanied it with boiled egg, onion-tomato raita and chicken kebab.

Lamb Paya recipe / Mutton Paya recipe / How to make Aatu Kaal Paya / Aatu Kaal Paya

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Mutton Paya is nothing but the curry made out from lamb legs, the lamb legs are cut, smoked and then cleaned for curry. I love this curry to the core when accompanied with hoppers/appam or string hoppers/idiyappam. I would say that my all-time favorite and heavenly recipe. Also I have asked for sharing this recipes long time back, but just now I got time to share with you.

Making of Idiyappam and Paya –

 

A simple, easy, little time consuming, very delicious and also good for sore throat and cough. A comfort food in times of sick. This is an authentic and traditional dish of south Indians. I have shared one more recipe with this lamb legs but it’s curry served for steamed rice and this one is unique dish for hopper, string hoppers, idly and dosa. Let us move on to the recipe…

Yaaaay!!! It’s Friday, I am taking it to the Fiesta Friday #70 hosted by Angie@thenovicegardener.

Lamb Paya / Mutton Paya

Lamb Paya / Mutton Paya

Ingredients:

  • Lamb legs – 4 legs (smoked and chopped)
  • Onions – 2 nos
  • Shallots / Small onions – 15 nos
  • Turmeric powder – ½ tsp
  • Black peppercorns – 2 tsp
  • Mustard seeds – ¼ tsp
  • Grated coconut – 3 tbsp
  • Cumin seeds – 2 tsp
  • Bay leaf – 1 no
  • Cinnamon – 1 “ inch stick
  • Cloves – 5 nos
  • Coconut milk – 2 cups
  • Cumin powder – 1 tsp
  • Garlic – 5 cloves
  • Ginger – 1 “inch stick
  • Curry leaves – two sprig
  • Salt to taste
  • Cashew nuts – 10 nos
  • Oil – 1 tbsp

Preparation:

  • Peel the small onions, take onions, 1 ½ tsp of cumin seeds, 1 ½ tsp of peppercorns, ginger and garlic together and crush them using mortar and pestle.
  • Pressure-cook the lamb legs with ½ tsp of turmeric powder and crushed mixture for about 5 to 6 whistles.
  • Remove the lid, when the pressure subsides.
  • Peel and finely chop the onions. Grind the coconut to fine paste by adding little water.
  • Soak cashew nuts in water and grind them to paste by adding little water.
  • Heat oil in a kadai, add bay leaf, cinnamon, cloves, mustard seeds, leftover cumin seeds and wait till they crackle.
  • Add in the onions and curry leaves, cook until the onions turns transparent. Ensure that onions should not turn brown or golden brown because the color and the taste of the dish would be changed.
  • Pour in the grounded coconut mixture and cook until the raw smell goes off or until starts turning golden brown in color.
  • Pour in the pressure-cooked lamb legs along with stock, add in salt, cumin powder and ¼ tsp of pepper powder and allow it to boil for few 5 mins.
  • Pour in the coconut milk along with a cup of water, cover and cook for 10 mins until the raw smell goes off.
  • Pour in the cashew paste, cover and cook for few mins until the raw smell goes off.

Serve hot with appam/hoppers and idiyappam/string hoppers.