Miscellaneous not to be missed !

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.

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.

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.

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.
Tom paratha.jpg

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.



Tomato Coriander chutney.JPG

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.

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:
carrotparathaA-s.JPG

CarrotparathaE-s.JPG

carrotparatha-s.JPG

Attachment 17714

Or square with grated cheese

carrotcheese parath2.jpg

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.

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.
lacha A.JPG

Make 1 “ wide vertical cts lengthwise.
lachaB.jpg

Place all strips over the centre one.
lacha c.jpg

Roll up like mat paratha.[
lacha D.jpg

Remove, placeit on your palm & lightly press towards the centre to show the layers clearly.


lacha E.jpg

Spread it to a uniform round, about 5" in diameter.
lachaF.jpg
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.
lacha g.jpg

I make them in advance & heat in a bread toaster before serving.

lacha H.jpg
lacha I.jpg