Tag Archives: tamil samyal

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.

 

Aloo Palak Stir-Fry

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Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.

Tender Coconut Custard

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This is my next share about my adventure with food, so called foodventure –Dessert with Twist. I hate summers, but like the nature produce at summer. As a foodie, I like to explore and give a try to all the fruits and veggies, gifted by nature and at times I too develop a healthy coolant recipe with no artificial flavoring or artificial essence. I like to have tender coconut, on summers right from my childhood. But whenever I have tender coconut, I would demand for the tender coconut meat, when I found it glassy and thin I would like to have it. Incase if it’s hard and thick, I would never have it.

This things happens right from my childhood, but now after developing few culinary skills, I thought why we don’t try something with this tender coconut meat. This time when I had tender coconut, I got the tender coconut meat home, and was wondering what to prepare with this. Just like that went and checked my refrigerator and found summer special fruits lying there. It was apple, plum and banana and whenever I have apple and banana at home, I go for fruit custard which I love to the core and would say my anytime favorite dessert.

And now hope you all would have caught what my mind says, yes my mind wants me to try Custard with the Tender coconut meat. I very well knew that once the tender coconut meat gets grinded with milk or tender coconut water, it would retain a thick and fluffy texture. And so now I am into action, as told in the previous post – Let me share my adventure with food with #Foodventures, conducted by Axis Bank Dining Delights where the best foodventure will get a chance to dine with Michelin Star Chef – Vikas Khanna and Food Connoisseur Vir. Sanghvi.

Never miss the opportunity to get featured with the celebrities and to bring out your #Foodventures to the world.

You can also refer to their website in this link: http://foodventures.diningdelights.in/ and the video to get a clear view of #Foodventures: https://www.youtube.com/watch?v=oTUKM0Chop8

Let me now share my recipe…

Ingredients:

  • Tender coconut meat / Yelaneer Thengai – 2 nos
  • Milk – ½ cup
  • Sugar – 1 tbsp
  • Agar-agar – a fistful
  • Mixed fruits (pomegranate, apple, papaya, watermelon) – 2 cups

Preparation:

  • Drain all the water and take only the tender coconut meat in the blender. Blend well to a fine paste.
  • Pour in the milk along with sugar and blend them well to a fine paste.
  • Meanwhile wash the agar-agar in running water (until it becomes soft).
  • Boil the water, add in the agar-agar and continue until it gets dissolved in water.
  • Remove from flame, bring it to room temperature.
  • Pour it to the tender coconut paste, continue blending it to fine paste.
  • Pour it to bowl, refrigerate it for 5 hrs.
  • Peel and finely chop the fruits. In a glass bowl, start layering the fruits one by one and top it with tender coconut custard.
  • Refrigerate for 20 to 30 mins.