Ordinary Paratha is also called parota, parotha or purotta in many places.
Chilli Paratha is much delicious and can be served as breakfast, brunch, lunch or even as dinner.
Ingredients:
Parathas: 5 to 8
Edible oil: for frying
Onion: 1
Tomatoes: 2
Capsicum / Shimla mirchi / kudai milakai : 1
Cumin Seeds: 1 tsp
Curry leaves: 5
Green Chilies: 3
Red Chili Powder: 1 tbsp
Turmeric powder: 1/4 tsp
Ginger - garlic paste: 1 tbsp
Garam masala: 1 tsp
Lemon juice: 1 tsp
Salt: as required
Procedure:
- Cut capsicum crosswise into pieces, green chilies lengthwise and finely chop tomatoes and onion.
- Heat edible oil in a pan.
- Add cumin seeds.
- When they splutter, add onion.
- When onion turns into golden brown add green chilies and ginger - garlic paste.
- Sauté for about three minutes.
- Add Tomatoes, curry leaves and salt.
- Continue cooking in medium flame for about five minutes.
- Add garam masala, red chili powder and turmeric powder.
- After about three minutes, add capsicum, stir and fry a little.
- Cut or tear parathas into pieces and mix them with the fried mixture.
- Cook till the masalas and parathas are mixed together.
- Remove from heat.
- Squeeze lime juice on top of it and garnish with onions and coriander leaves.
- Serve hot with yogurt / curd / raitha or vegetable curry.
- Soak 1 cup of almonds in a bowl of boiling water.
- Remove and discard skin.
- Grind to make a fine paste.
- Boil 2 1/2 cups sugar with 1 cup of water to get syrup.
- Add the paste of almond to the boiling syrup and stir well.
- Dissolve 1 pinch of saffron in a little water and add to the syrup.
- Add 1 cup of ghee and stir.
- Wait for the contents to become like paste and add one more cup of ghee gradually.
- Maintain medium flame. Remove from flame when we get a batter like result.
- This tasty Badam Halwa, can be served hot or cold.
- Take 1 tbsp of ghee in a saucepan.
- Heat it under low flame.
- Add 2 cups each of grated coconut and sugar.
- Stir constantly to get the contents thick.
- Grease a plate with ghee.
- Transfer the preparation to the plate and level it.
- Wait for cooling a little.
- Cut into required shapes like square, rectangle, diamond, etc.
- Decorate each piece with almond or cashew nut.
- Roast lightly 2 cups of rice flour in a skillet.
- Allow it to cool by spreading on a tray.
- Add 1 cup of jaggery which is shredded, ¼ cup of finely sliced coconut and 1 tsp of salt.
- Mix together with required quantity of water so as to be well-kneaded and firm.
- Make lemon sized balls.
- By gripping each ball within palm, knuckle shaped kolukkattais can be made easily.
- Arrange the kolukattais in idli cooker so that they don't contact each other.
- Steam cook until light brown in color.
- This is similar to modhakam or modhak.
- Serve hot or cold.
- Take 1 cup of water in a pressure cooker.
- Add ½ cup of slightly fried split green gram.
- Boil under low flame.
- While boiling, add ½ cup each of grated jaggery and grated coconut.
- Fry qty 6 each cashew nuts and raisins in 2 table spoons of ghee.
- Add this also to the boiling content along with some cardamom powder and 1 cup of milk.
- Boil further for 5 minutes.
Glossary
English --------------------- Tamil -------------- Hindi
Green gram (split) - Paasipparuppu / Payattham paruppu - Mung dal
Jaggery ------------------ Vellam -------- Gud
Coconut ----------------- Tengai --------- Nariyal
Cashew nut -------------- Mundhiri paruppu ------ Kaju - Raisin ------------------ Ular Drakshai ----- Kismis
Cardamom ------------------- Elakkai --------- Elaichi
Milk -------------------- Pal / Paal --------- Dhoodh
Ghee -------------------- Nei ------------ Desi Ghee
- Mix 1 cup of rice flour and required warm water so as to make thick dough.
- From this, make small balls of uniform size.
- Boil 1 cup of milk with 1 cup of water, ½ cup of shredded jaggery (Traditional unrefined sugar called vellam in Tamil), 1/4 cup of grated coconut and a little cardamom powder.
- Add the balls and cook for about 8 minutes under low flame.
- Serve hot or cold.
- Wash 2 cups of raw rice (pacharisi) and ½ cup of husked green gram (pasipparuppu / moong wash).
- Add 6 cups of water, some fresh grated ginger (inji / adharak), salt and asafetida / asafoetida (perungayam / hing).
- Pressure cook for a duration of three whistles.
- Meanwhile fry some cashew nuts, one teaspoon of black pepper (milagu / Kala mirch / kali mirchi), one teaspoon of cumin seeds (Jeera, Jeeragam) and some curry leaves (kariveppilai / karipatha) in four tablespoon of ghee in a deep vessel using low heat.
- Mix well with cooked rice.
- Serve hot either with sambar or chutney or with both.
