Chilli Paratha (Milakai Parotta, Mirchi paratha)

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.

Venpongal (pongal)

• 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.