|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Paratha and Egg Curry
Tried and tasted by Nivedita Hi All, My daughter's favorite food on weekend. When we were in UAE, we never missed to have Kerala parrotha with chicken curry from Malabar restaurant on weekends. It was a must food for all of us. But here I have replaced it with home made paratha and egg curry. My mother prepares very tasty and soft parathas. One can not beat the taste of original Kerala Paratha, but adjustment is the life!!! :-). I still need to learn how to make the original Kerala or Malabar parathas.  To make parathas, All purpose flour - 1 cup Salt - 1/2 tsp Ghee - 2 tbsp Water to make dough Transfer the flour, salt and ghee into a plate or bowl. Go on adding little water to make very soft dough and keep it covered with moist cloth for an hour. For Paratha filling, Ghee or oil - 1 tsp for each paratha Sesame seeds powdered - 1/2 tsp for each paratha All purpose flour to dust the parathas. Sesame seeds and fresh coriander to garnish the parathas. (I wanted to take step by step photos to make parathas. But, my friend had taken the camera. I am finding it difficult to describe it in words. Hope you will understand. When ever I prepare this again, I will make it sure to take pics and put it here.) Divide the dough in to medium size balls. Take one ball, roll it to puri size. Spread the ghee or oil. Fold it round like a cylinder(sorry, I am not getting proper words) and then again like a ball. Roll it to puri again. Repeat the same step again. Now spread the sesame powder and roll it again. This is the final rolling. Now roll it in to a chapati size and roast it both the sides with little oil. Garnish with Sesame seeds and fresh coriander. Parathas are ready to serve. Parathas tastes great only if you have them hot!  For Egg curry, Eggs - 4 hard boiled For masala Onion - 1 big Tomato - 1 big Fresh or dry coconut - 2 tbsp Ginger and garlic paste - 1 tsp Fresh coriander - handful Red chilly powder - 1 tbsp Cardamom - 1 Cloves - 2 Cinammon - 1/2" Star aniseed - 1 petal Salt to taste Poppy seeds - 1 tbsp Tamarind - 1 tsp Put all the above ingredients to a blender and make into fine paste. Keep it aside. To make curry Oil - 2 tbsp Onion - small, long thin slices Turmeric powder - 1/8 tsp water to make curry. Heat oil in a vessel. Add onion and fry till brown.Add turmeric powder. Add ground paste and fry till the raw smell of onion vanishes. It may take 15 to 20 minutes. Keep on stirring or it will get burnt. Once the masala starts leaving the oil, add one cup water and check the consistency. Adjust the water quantity. Allow it to boil. Adjust the seasoning and add boiled eggs. Cook for few more minutes. Garnish with fresh coriander and serve with parathas. Sending this to Srilekha's EFM - Parathas and Gravies / Curries Series! event.  Keep Smiling,  related searches : Paratha
|
||||||||||||||||||||||||||||||||||||||
Related recipes
(4 votes)
(8 votes)
Recipes
Questions answers