Miscellaneous not to be missed !

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

 

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.