Parotta with Egg masala

Ingredients:

Maida - 1 cup

Salt - to taste

Oil - 5 teaspoon

Hot water - half cup

Method:

1.Mix the maida, two teaspoon of oil and salt in a bowl.

2. Knead the flour using the hot water to make a soft dough.

3.Smear the remaining oil,cover it and let it be rest for 5 to 6 hours.(If u want to make the parotta for dinner , u can prepare the dough in the
morning itself . It will give better result).

4. Take a small ball from the dough.

5. Roll the dough using the rolling pin to a thin surface.

6.Apply some oil on the surface, starting from one end fold the rolled surface likewise folding pleats for saree.

7.Then stretch the folded surface slowly.

8.From both ends begin to roll using your hands either forward or backward, u get two spiral shaped rolled surface.

9.Place one spiral shape over the other and gently press it with your palm.

10. Then roll it using the rolling pin (do not apply too much pressure while rolling).

11.Heat the tawa and place the parotta on it.

12.When the bottom is cooked , flip the parotta to the other side and cook it.

13. After taking it from the tawa , place the parotta in between your two hands and just do like clapping inorder to separate the layers.

14. You can do this clapping together after making three or four parotta also.

15.Serve hot with the curry of your choice. Here i served with egg curry masala.

Bisibelabaath-I

Ingredients:

Raw rice-1 cup

Toor dal- 1/2 cup

Shallot(small onions)-10 to 12

Tomato-2

Tamarind-lemon ball size

Turmeric powder-1/4 teaspoon

Asafoetida-1/2 teaspoon

Ghee- 1 tablespoon

Salt- to taste

Tempering:

Mustard -1/2 teaspoon

Urad dal- 1 teaspoon

Oil - 1 teaspoon

Ghee-1 teaspoon

Dry roast and powder:

Red chillies-5

Coriander seeds- 1 tablespoon

Channa dal-1 tablespoon

Methi seeds- 1/4 teaspoon

Jeera-1/2 teaspoon

Coconut gratings-1 tablespoon

Method:

1.Cook raw wice and dal together by adding required amount of salt,turmeric powder and four and half cups of water for three whistles.

2.Soak tamarind in one cup of water. Peel small onions and cut into half.Chop the tomatoes into small pieces.

3.Heat one teaspoon oil and one teaspoon ghee in a pan.

4.Add mustard, urad dal and fry small onions till it changes colour.

5.Then add chopped tomatoes and fry till the tomatoes become soft and mushy.Keep it aside.

6.After pressure releases open the lid of cooker.

7. In the cooker itself add the extracted tamarind juice ,asafoetida and ghee to the cooked rice and dal mixture.

8.Now in a slow flame stir the mixture for five minutes.

9.Then add the dry roast powder and stir it for few minutes.

10.Now add the fried onion and tomato mixture and stir the mixture for few minutes and if u want add 1 teaspoon of ghee at the end.

11.Serve hot with coconut chutney and potato chips.

Poori with potato masala

Ingredients:

Wheat flour-3 cups

Warm water-1 cup

Ghee-2 to 3 teaspoons

Salt- to taste

Oil- for deep fry

Method:

1.In a bowl mix wheat flour,salt and ghee.

2. Add water little by little and knead into a little hard dough but not very hard dough.

3.Let the dough rest for 15 minutes.

4.Make small balls from the dough and roll it into a little thick circle.

5.Heat oil and when the oil becomes hot put the poori sheets into the oil.

6.Press the poori to puff up.

7.Serve hot with potato masala.(For potato masala see my masala dosa recipe).

Tips:

For the puffed up poori it has to be rolled up uniformly. For this roll big chapathi and cut in the centre using a bowl and make pooris.