Masala Paal(milk) - famous in the South! This can be served hot or cold. You can preserve the masal for a week in the fridge. This is very famous in Madurai, available in the nights in roadside shops. Full cream milk - 1 litre Almonds - 10 Cashews - 10 Pista - 5 Raisins - 1 tbsp (optional) Cardamom powder - 2 tsp Sugar - to taste (1/2 cup) Chopped nuts - to garnish Saffron - a pinch (warm & powder) Deskin almonds by soaking in very hot water for 15 mts. Lightly roast almonds & cashews on a dry kadai & powder coarsely with cardamom powder & sugar. Boil milk & reduce it on a low fire to desired thickness. Add the made powder & raisins. Remove & add saffron. Serve hot or cold garnished with nuts. If you prefer: Powder together, lightly roasted pepper(1/2 tsp), a pinch of saunf & dry ginger (1”) & add a pinch to those who prefer it a little spicy.
Besan Paratha - deliciously different! Wheat flour - 2 cups Besan - 1 cup Chilli powder - 1 tsp Ghee - 2 tbsp Ajwain - 1 tsp Anardhana (pomegranate seeds) crushed - 2 tsp (or add amchur powder) Minced green chillies - 1-2 tsp Salt Oil - to make parathas To both flours, add all masalas & ghee. Knead to fine breadcrumb consistency. Add warm water to make a dough. This dough is sticky more because besan is added. So, a dough kneader or food processor is best for making dough. Rest for half an hour. Make 18-20 balls. Roll each to a thick round, smear with little oil and make a cut halfway from one end to the centre. Roll, starting from the slit to form a cone. Press the cone, dip into flour and roll into a thin paratha. Cook as usual on a tava using oil. Serve with any sabji.
Pudina Naan - flavourful version of naan. Maida - 1 cup Fresh yeast - 1 tsp (dry yeast – ½ tsp) Sugar - ½ tsp Oil - 1 tbsp Salt Mince coarsely: Mint leaves - 1 cup Jeera - 1 tsp Minced green chillies - 2 Lime juice - 1 tsp Sugar Mix sugar & yeast in ½ cup lukewarm water and stir until yeast dissolves. Allow to stand for 4-5 mts. Add this to maida & all other ingredients including pudina mixture. Keep covered till double the volume. Divide into 6-7 balls. Proceed as in Naan & Kulcha Brush with butter and serve with a spicy sabji.
Tomato Paratha - lovely taste, lovely colour! Medium bright red tomatoes - 3 Wheat flour - 2 cups Oil - tsp Red chilli powder - 2 tsp Salt, haldi, hing Oil - to make parathas Blanche & liquidise tomatoes. Pass through a soup strainer. Take 1 cup pulp. Knead the dough using that. Rest for 30 mts. Make 10-12 balls. Roll each ball into 5”, smear oil & make a cut with a knife on any radius. Now roll, as shown in the photo, one triangle formed over the other to get a small triangle. Using flour, roll it without applying much pressure. Make parathas, the usual way, using little oil. Serve with a dhal or any sabji.
Coriander-Tomato Chutney - Very Delicious ! I learnt this recipe from Cheeniya’s mother. This goes very well with white rice& ghee, curd rice & all tiffins. Clean, wash & dry coriander leaves, keeping the stalks in tact, if tender. Chop. Chopped leaves - 2 cups Red chillies - 3, 4 ( or to taste) Urad dhal - 1 tbsp Hing - ½ tsp Tomatoes - 2 big or 3 medium (chopped) Salt Oil - 2 tsp In a kadai, heat oil. Fry red chillies & add urad dhal. Fry till golden brown & add hing. Now add coriander leaves & sauté till they shrink well. Now add chopped tomatoes & switch off the stove. Let the tomatoes cook in the heat of the kadai. Cool, add salt & grind fine to a chutney.
Apple Paratha - my first paratha with a fruit! I lightly roasted the wheat flour to make sure the dough will not become too soft to roll. Wheat flour - 1 cup Powdered sugar - 1 tbsp Ghee - 2 tsp Freshly & finely grated apple - ½ cup Cinnamon powder - a pinch (optional) Ghee - to make parathas Heat 2 tsp ghee in a kadai & lightly roast the wheat flour for 2-3 mts & switch off. Cool, add all other ingredients & make a dough. If necessary add 1-2 tsp milk & not water. Rest the dough for 15 mts. Roll parathas & make as usual with ghee, on a tava. Serve with any spicy sabji.
Carrot-cheese paratha - you will fall for this! I prefer to use Cheddar cheese. Drop one medium carrot, cut into 3,4 pieces in boiling water, cover & remove from flame. Open after 30 mts. Cool & mince. Make a dough of the minced carrot with: Wheat flour - 1 cup Red chilli powder - 1-2 tsp Oil - 2 tsp Salt, hing, haldi Warm water to knead Oil - to make parathas Grated cheese - 3-4 tbsp OR Cheese spread - 6-7 tsp Make 6 balls with the dough. Roll each to 5” diameter & spread cheese spread or grated cheese. You can do by any method, you like – round with cheese spread thus: View attachment 17714 Or square with grated cheese View attachment 17714
Yes, Mrs.C, I fell down, but could not get up. very attractive photos!!! Pls pls think 100 times before you post..Being in U.S. how can we come to Mylapore to eat all these paratas?? Still, for dinner, am going to make it here, the least that I can do!!!! Biggest thanks from me and my family for posting these tempting photos. Rama.
Lachha Paratha - we all love this flaky, crispy, tasty but tricky paratha! Maida - 1 cup Salt Oil - 1 tsp for dough Warm Water to knead Oil - to use for rolling Make a soft dough with maida, salt, oil & warm water. Rest for 30 mts & then make 3 balls. Roll each ball into a round & apply ½ tsp oil on it & smear with flour. Make 1 “ wide vertical cts lengthwise. Place all strips over the centre one. Roll up like mat paratha.[ Remove, placeit on your palm & lightly press towards the centre to show the layers clearly.
Lachha Paratha (contd) Spread it to a uniform round, about 5" in diameter. Place it on your palms & lightly press towards the centreto show the layers clear;y. Heat the tava & cook the rounds lightly on both sides. When you want to serve, cook the rounds directly on the gas & apply butter. I make them in advance & heat in a bread toaster before serving.