Thursday, 16 May 2013

Kerala Paratha with Mixed Vegetable Curry

Kerala Paratha 


Preparation time :  30 minutes
Cooking time      :  30 minutes

Ingredients :

Wheat flour                   2 cups
Maida                           2 cups
Baking powder               1/2 teaspoon
Curds                           1 cup
Sugar                           1 teaspoon
Salt                            1/2 teaspoon
Ghee                            2 tablespoons

Mix all the above in water to prepare dough. Knead well and set aside for at least one hour.


Preparation :

Make round balls with the dough.


Press and roll into round rotis as shown in the picture.  

Apply ghee over the surface.











Holding at both ends fold into pleats as shown in the picture.
















Roll into circles. 








Repeat this for all the dough balls.






Pressing lightly roll into parotas . The pleats formed should be visible as shown in the picture.








Putting oil or ghee on both sides cook on a tava .



After removing from the tava press sideways as shown in the picture.



Layered Keral Parota is ready. Serve hot with mixed vegetable curry.

Mixed Vegetable Curry


                                                        



Preparation Time :  20 minutes
Cooking Time      :  30 minutes

Ingredients

• Potatoes                               2 medium

• Carrots                                 2 medium

• French beans                       10

• Cauliflower                          1/4 small florets

• Shelled green peas               1/2 cup
• Green capsicum                    1 medium
• Oil                                      3 tablespoons
• Cumin seeds                        1 teaspoon
• Curry leaves                         10-12
• Onions,chopped                    2 medium
• Garam masala powder            1/2 teaspoon
• Fresh cream                          ½  cup
• Salt to taste


Masala paste


    • Onion                                     1 medium

    • Scraped coconut                       1/2 cup

    • Garlic cloves                            8-10

    • Ginger                                    1 inch piece
    • Roasted coriander seeds           2 tablespoons
    • Dried red chillies,seeded           2
    • Green chilli,roughly chopped      1
    • Salt to taste

Preperation :

Cut all the vegetables into 2 inch cubes. Heat 3 tablespoons oil in a pressure cooker.

For the masala roughly chop onion, add coconut, garlic, roughly chopped ginger, roasted coriander seeds, dried red chillies, green chilli and salt and grind to a fine paste with little water.

Add cumin seeds, curry leaves and onions to the pressure cooker and fry lightly colored.

Add potatoes, carrots, beans, cauliflower and ground masala and mix well. Rinse the mixer jar with a little water and add.

Add salt, green peas, capsicum and garam masala powder and mix well. Close the cooker and cook under pressure till 1 whistle is given out. Lower heat and cook for 5-6 minutes.

Open the lids of the cooker when the pressure reduces completely add fresh cream and serve hot with roti or chapatti.