Parotta -
Take 4 cups of All Purpose Flour, a tbsp of Oil, a tsp of Salt and a tsp of Sugar in a large mixing bowl. Slowly add water to make it a soft dough. Cover and keep aside for 2-3 hours.
After greasing the surface and hands with oil, pinch dough to make smooth round tennis sized balls, greasing them with oil. Roll each ball into a 4 or 5 inch roti and let it rest for 10 minutes.
Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet while smearing oil as you spread the sheet. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 minutes.
On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
Heat a tawa on high heat, place the thick parotta on the tawa and cook on both sides till golden brown on medium high heat. Drizzle oil as you roast them on the hot tawa. Prepare parottas with rest of the rosettes the same way.
Now take each parotta, place on the work surface and using both your hands, crush them
together similar to clapping action. This helps to open up the layers of the parotta. Repeat this action with all the roasted parottas.
Chicken Salna -
Masala Paste - Roast 3 Cloves, 1/2" inch Cinnamon, a Cardamom, a tsp of Cumin, 1/2 tsp Poppy Seeds, a tsp of Fennel Seeds and a tsp of Pepper Corns for 3-4 minutes on low heat. Grind the roasted ingredients with a small roughly chopped Onion, 2 Green Chillies, 2 tbsp of roasted Chickpeas/ 2 tbsp of Peanuts / 6-7 Cashewnuts and 1/4 cup of Fresh Coconut to a fine paste, adding little water as needed.
Heat 4 tbsp of Oil in a pan, saute finely chopped 2 Onions and few Curry Leaves for 8-10 minites on medium heat. Add and saute a tbsp of Ginger Garlic Paste for 5 minutes. Add 2 tsp of Red Chili Powder, the cleaned 1 Kg of Chicken and mix. Cook on high heat for 4 minutes, stirring once in a while. Reduce the heat and cover cook for 15 minutes. Add a chopped Tomato and cover cook with lid for 10 mts on medium flame, mixing once in a while. Add the masala paste and cook on medium heat for 3-4 minutes. Add 2 cups of Water, Salt to taste and bring to boil. Reduce the heat and cover cook till chicken is done. Garnish with Coriander Leaves and serve hot with Parotta.
Take 4 cups of All Purpose Flour, a tbsp of Oil, a tsp of Salt and a tsp of Sugar in a large mixing bowl. Slowly add water to make it a soft dough. Cover and keep aside for 2-3 hours.
After greasing the surface and hands with oil, pinch dough to make smooth round tennis sized balls, greasing them with oil. Roll each ball into a 4 or 5 inch roti and let it rest for 10 minutes.
Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet while smearing oil as you spread the sheet. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 minutes.
On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
Heat a tawa on high heat, place the thick parotta on the tawa and cook on both sides till golden brown on medium high heat. Drizzle oil as you roast them on the hot tawa. Prepare parottas with rest of the rosettes the same way.
Now take each parotta, place on the work surface and using both your hands, crush them
together similar to clapping action. This helps to open up the layers of the parotta. Repeat this action with all the roasted parottas.
Chicken Salna -
Masala Paste - Roast 3 Cloves, 1/2" inch Cinnamon, a Cardamom, a tsp of Cumin, 1/2 tsp Poppy Seeds, a tsp of Fennel Seeds and a tsp of Pepper Corns for 3-4 minutes on low heat. Grind the roasted ingredients with a small roughly chopped Onion, 2 Green Chillies, 2 tbsp of roasted Chickpeas/ 2 tbsp of Peanuts / 6-7 Cashewnuts and 1/4 cup of Fresh Coconut to a fine paste, adding little water as needed.
Heat 4 tbsp of Oil in a pan, saute finely chopped 2 Onions and few Curry Leaves for 8-10 minites on medium heat. Add and saute a tbsp of Ginger Garlic Paste for 5 minutes. Add 2 tsp of Red Chili Powder, the cleaned 1 Kg of Chicken and mix. Cook on high heat for 4 minutes, stirring once in a while. Reduce the heat and cover cook for 15 minutes. Add a chopped Tomato and cover cook with lid for 10 mts on medium flame, mixing once in a while. Add the masala paste and cook on medium heat for 3-4 minutes. Add 2 cups of Water, Salt to taste and bring to boil. Reduce the heat and cover cook till chicken is done. Garnish with Coriander Leaves and serve hot with Parotta.
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