Layered Parotta - Kerala Style

Prep Time: 10 min
Resting Time (for the dough): 5 hrs + 1 hr
Cooking Time: 1/2 hr
Serves: 2 to 3
Yields: 10 no's

Ingredients

1. All purpose flour / Refined flour / Maida - 2 cups + for dusting
2. Warm milk - approx 1 cup
3. Vegetable oil - 3 tbsp + 1 tsp + 1/4 cup
4. Salt - 1.5 tsp (or) as reqd
5. Sugar - 1 tbsp

All you need

1. Rolling pin (to roll out the dough)
2. Small brush (to brush oil)

Method
To roll out layered parottas

1. Add maida, sugar, salt & three tablespoons of oil in a mixing bowl.
2. Mix well to form a crumbled mixture.
3. Add warm milk slowly and mix the crumbled flour simultaneously.
4. Once there is no left out dry flour, stop adding milk.
5. Knead the dough well, apply a teaspoon of oil all over the dough, cover it with a lid / vessel & leave it undisturbed for about 5 whole hours.
6. Keep ready quarter cup vegetable oil for future use.
7. Knead the dough well after 5 hrs of resting time.
8. Divide dough in to 10 equal portions & roll them in to smooth balls of even size.
9. Roll out a single dough ball on a flat, smooth surface, dusting with required amount of dry flour, in to a large, thin sized chapathi.
10. Brush in few drops of oil evenly all over the rolled out dough (only on the side facing you).
11. Take a sharp knife & cut the rolled out dough vertically in to very thin strips.
12. Pull all the strips together, press them gently & curl in a round fashion.
13. Brush few drops of oil on both sides of the curled dough & set aside on a wide plate.
14. Make more curled doughs in similar way with rest of the rolled out balls.
15. Cover all the curled doughs with a lid / vessel / damp cloth & set aside for an hour.
16. After an hour of resting time, roll out the curled dough in to small, thick sized parottas; do not use dry flour to dust at this stage.

To cook parottas

1. Heat an iron griddle / tawa on high flame for 2 min.
2. Place the parotta on the hot griddle; reduce flame to medium & cook for a min or two until dark spots appear.
3. Flip & cook again for about a min or two.
4. Make about five parottas in the similar way; stack them up & crush vigorously using both hands until the layers appear visible.
5. Take care not to tear the parottas in to pieces while crushing them.
6. Transfer contents on to a casserole & repeat procedure to make rest of the parottas.
7. Serve them hot with potato kurma or any other gravy of your choice.

NOTE

• Strictly follow the instructions step by step for best results.
• Use the best quality branded maida flour for best results.

Thalipeeth ~ Spicy Yogurt Dip ~ Homemade Lemon Pickle ~ Badam Milk

Thalipeeth

Prep Time: 20 min
Cooking Time: 30 min
Serves: 3 to 4
Yields: 12 to 13

Ingredients

1. Jowar flour - 1.5 cups
2. Wheat flour - 1/2 cup
3. Rice flour - 2 tbsp
4. Besan - 2 tbsp
5. Semolina (dry roasted) - 1 tbsp
6. Ragi flour - 1 tbsp
7. Onion (finely chopped) - 1 large sized
8. Cilantro (finely chopped) - 3 tbsp
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Red chilly powder - 1 tsp
12. Turmeric powder - 1/4 tsp
13. Salt - to taste
14. Vegetable oil - 1 tbsp
15. Ghee/Oil - as reqd
    
16. Water - approx 1.25 to 1.5 cups

Method

1. Combine all ingredients in a large mixing bowl; knead to a stiff dough adding water little by little; the dough should be firm enough as chapathi dough.
2. Take a tablespoon of vegetable oil on the palm; pour oil on the dough and knead again to a smooth, firm dough.
3. Set aside the dough for about 10 to 15 min covered with a lid/damp cloth.
4. Once done, knead the dough again & roll them in to large lemon sized balls.
5. Meanwhile heat an iron griddle on low flame; smear few drops of oil/ghee on the surface.
6. Take a zip lock sheet/banana leaf and grease on one side with few drops of oi/ghee.
7. Place a single dough ball on the center of the sheet; flatten it evenly & gently using your palm to a thick circle of 4" diameter; make a small hole in the center of the flattened circular dough using your index finger.
8. Now place the flattened dough on your right palm with the zip lock sheet above it.
9. Rip off the zip lock sheet & place the flattened dough on the hot iron griddle.
10. Increase heat to medium, smear few drops of oil/ghee all around the edges, on the upper surface, in the center hole and cook both sides until golden brown & crisp.
11. Repeat similar method until all thalipeeth are done.
12. Stack them up in a casserole to maintain heat, softness & crispness.
13. Serve them hot with spicy yogurt dip, homemade lemon pickle and badam milk or any other raita, pickle and refreshing drink of your choice.

Spicy Yogurt Dip

Prep Time: 20 min
Serves: 2 to 3

Ingredients

1. Thick yogurt - 2 cups
2. Sugar - 1 to 2 tsp
   
3. Salt - 1/4 to 1/2 tsp
   
4. Black salt - 1/4 tsp
   
5. Dry roasted & pounded cumin seeds - 1/4 to 1/2 tsp
   
6. Kashmiri red chilly powder - 1/4 tsp
7. Red chilly powder - 1/4 tsp
   
8. Finely chopped cilantro - 2 tsp
   

Method

1. Whisk thick yogurt in a large mixing bowl.
2. Add all the other ingredients (adjust according to your taste) & whisk well once again.
3. Garnish with finely chopped cilantro.
4. Serve either at room temperature or chilled.
5. Serves as a best accompaniment to all roti varieties such as chapthis, phulkas, kulcha, pooris, luchi, bhature, stuffed parathas and thalipeeth.

Homemade Lemon Pickle

Prep Time: approx 17 days

Ingredients

1. Fresh Lemons (pure yellow color) - 6 medium sized
2. Turmeric powder (adjust) - 1 to 2 tsp
3. Salt (adjust) - 1 to 2 tbsp
4. Red chilly powder (adjust) - 2 to 3 tbsp
5. Asafoetida powder - 1/2 tsp
6. Sesame oil - 1/2 cup

Method

1. Wash lemons & pat dry.
2. Cut each lemon in to 8 small pieces.
3. Add salt, turmeric powder, mix well, close with lid & set aside for about a week in a warm place at room temperature.
4. Stir contents well every day for at least two times & continue the same for about a week to ensure even pickling.
5. Add red chilly powder, asafoetida powder, more salt if required & combine well.
6. Heat sesame oil in a wok until smoking point in medium flame.
7. Set aside to cool; add cooled oil to the pickle and mix well.
8. Adjust ingredients according to taste.
9. Leave the mixture as such for about 10 days in a warm place at room temperature; stir contents quite often to ensure even pickling.
10. Once again adjust ingredients according to taste.
11. Lemon pickle is now ready to be served on your plate along with your favorite dishes!!!

Badam Milk

Prep Time: 10 min
Soaking Time: 40 min
Cooking Time: 10 to 12 min
Serves: 2

Ingredients

1. Badam / Almonds - 1/3 cup
2. Milk (to grind & cook) - 1/2 liter
3. Saffron strands - pinch
4. Cardamom powder - 1/2 tsp
5. Rose water - 2 tsp
6. Sugar - 2 to 3 tbsp

For garnishing

1. Almonds (sliced) - 2 tsp

Method

1. Soak almonds in hot water for about 30 to 40 min.
2. Drain water & peel off skin.
3. Grind peeled almonds using small dry grinding jar of the mixie to a fine paste adding required quantity of milk.
4. Combine almond paste with rest of the milk & allow to boil for about 5 min.
5. Now add saffron strands, sugar & allow to boil for another 5 min.
6. Now add cardamom powder, rose water & allow to boil for a min or two.
7. Serve either warm or chilled.
8. Garnish with sliced almonds at the time of serving.

Stuffed Radish Parathas

Other name - Stuffed Mooli Parathas

Prep Time: 10 min + 1/2 hr
Cooking Time: 30 min
Yields: approx 12

Ingredients
For the stuffing

1. Radish / Mooli / Mullangi (finely grated) - 1/2 kg (or) around 10 to 12
2. Red chilly powder - 1 tsp
3. Cumin powder - 1 tsp
4. Coriander powder - 1 tsp
5. Garam masala powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Vegetable oil - 1/2 tbsp
8. Salt - 1/2 tsp

For the dough

1. Wheat flour / Aata - 1 cup
2. Vegetable oil - 1 tsp
3. Hot boiling water - 1 1/4 cups
4. Salt - to taste

Other ingredients

1. Wheat flour - for dusting
2. Vegetable oil / Ghee - to cook stuffed parathas

Method to prepare the stuffing

1. Peel, wash, finely grate radish; squeeze & discard water.
2. Combine squeezed radish, other stuffing ingredients as mentioned above along with salt; leave it undisturbed for half an hour.
3. Squeeze again for the second time; discard water and set aside.
4. Heat half tablespoon of oil in a wok, add the squeezed radish masala mixture & saute for about 3 to 5 min.
5. Allow to cool & shape them in to small round balls (about 12 numbers); close with lid & set aside.

Method to prepare the dough

1. Combine wheat flour, salt in a large mixing bowl.
2. Add hot boiling water little by little; combine the flour with the handle (holding part) of a ladle.
3. The dough mixture appears to be crumbled.
4. Add water & combine until all the dry flour gets folded in completely.
5. Set the crumbled mixture aside for 2 to 3 min so as to become warm enough to handle.
6. Knead the mixture to a soft, pliable dough.
7. Rub a teaspoon of oil in your palm & knead again for a smooth, even texture.
8. Cover with a damp or moist cloth; set aside for about 10 min.
9. Roll them in to round shaped balls (about 12 numbers) of desired size.

Method to prepare stuffed parathas

1. Take a single, rolled dough ball, flatten it gently with your palm in to a disc of 3 inch diameter and dust both sides with flour.
2. Place a single rolled ball of the stuffing, bring in all the corners together to the center, press & seal.
3. Dust both sides in wheat flour & roll out in to fairly thick parathas of desired shape using a rolling pin.
4. Dust frequently in wheat flour & ensure not to roll them too thin as the stuffing might spurt out of the dough.
5. Repeat similar process until all the parathas are done.

Method to cook stuffed parathas

1. Heat an iron griddle in medium flame; drizzle few drops of oil all around the griddle.
2. Immediately place a stuffed paratha in the center; cook for 2 min in medium flame
3. Drizzle few drops of oil on the surface of the paratha facing you and spread it evenly using the dosa turner.
4. Flip & cook for another 2 min in medium flame.
5. Remove cooked paratha on to a casserole.
6. Follow the same procedure until all parathas are done.
7. Store the cooked parathas in a casserole one above the other so that they remain soft even for the whole day.
8. Serve hot along with maharashtrian khadi or any other khadi, gravy of your choice.

Akki Roti

Other names - Rice flour Roti

Prep Time: 15 min
Cooking Time: 30 min
Serves: 2

Ingredients

1. Raw rice flour - 1.5 cups
2. Fresh avarekaalu - 1/4 cup
3. Fresh grated coconut - 1/2 cup
4. Fresh Dill leaves (finely chopped) - 2 tbsp
5. Onion (finely chopped) - 1 medium sized
6. Green chillies (finely chopped) - 3
7. Salt - to taste
8. Water (to prepare the dough) - 1.75 cups
9. Water (to cook avarekaalu) - 1 cup
   

For seasoning

1. Vegetable oil - 2 tbsp
2. Mustard seeds - 1/4 tsp
3. Cumin seeds - 2 tsp

Method to cook avarekaalu

1. Peel avarekaalu from the pods & soak in water for 3 hours.
2. Squeeze each avarekaalu holding in between your index finger & the thumb to discard the outer skin.
3. Boil one cup water along with required amount of salt & switch off gas.
4. Add the avarekaalu; close with lid; set aside for 20 min.
5. Drain water & pat dry.

Method to prepare the dough

1. Combine rice flour, boiled avarekaalu, fresh grated coconut, chopped dill leaves, chopped onion and green chillies in a mixing bowl.
2. Heat oil in a kadai, add mustard seeds & let it splutter.
3. Add cumin seeds & saute until golden brown.
4. Add one and a three fourth cup of water, salt & allow to boil.
5. Add the combined rice flour mixture; mix well; switch off gas; close with lid & allow to cool.
6. When the dough is cool enough to handle, apply little oil in the hands; knead the dough for few min & roll them in to large lemon sized balls.

Method to cook the rotis

1. Place a large lemon sized dough in the center of an iron griddle.
2. Wet your fingers & pat the dough gently to form a thick medium sized circle.
3. Heat the iron griddle now in medium flame; smear oil around the roti; cover and cook for about 3 min until brown spots begin to appear.
4. Flip and cook similarly for another 3 min.
5. Invert the hot griddle and place it under cold running water for few sec to cool it off a bit before proceeding with the next.
6. Repeat the same method until all rotis are done.
7. Serve hot with dill coconut chutney and avarrekkai sambhar/any chutney and sambhar of your choice/gojju/palya/badane ennegai.

Phulkas

Prep Time: 15 min
Cooking Time: 30 min
Yields: 15 to 18
Serves: 3

Ingredients

1. Whole wheat flour / Aata - 2.5 cups
2. Hot milk - 1/2 cup
3. Hot water - 1.25 cups
4. Salt - 1 tsp
5. Oil - 1 tbsp

All you need

1. Rolling board
2. Rolling pin
3. Dosa tawa / Iron griddle
4. Dosa turner / Roti press
5. Tongs
6. Casserole

Method
To prepare the dough

1. Mix together wheat flour and salt in a large mixing bowl.
2. Initially add hot milk little by little & combine with the back portion (handle) of a ladle.
3. Now add hot water little by little & combine again with the back portion (handle) of a ladle until no dry flour is left out; the mixture appears crumbled.
4. Set the crumbled mixture aside for 2 min JUST to become just hot (not warm) enough to handle; knead to a soft, pliable dough; the dough appears to be little coarse in texture.
5. Finally take a tablespoon of oil in your palm, pour on the dough & knead once again; now the dough appears to be soft & smooth.
6. Leave the dough undisturbed for 10 min covered with a lid/damp cloth.
7. Pinch off the dough in to small lemon sized balls; set aside.
8. Using a rolling pin, roll out the balls in to circles of 6 inches diameter of EVEN thickness.
9. Repeat the same method to roll out the rest of the dough.

To make phulkas

1. Heat an iron griddle on medium flame in the small burner for 3 min.
2. Place the rolled out dough on the iron griddle.
3. Cook for about 45 seconds until white spots begin to appear, now flip using a pair of tongs & cook again for 45 seconds.
4. Remove griddle form heat, increase gas flame to high in the small burner and place the phulka over direct flame.
5. The phulka puffs up as dark spots begin to appear; flip & cook the other side similarly.
6. Remove form heat on to a casserole; smear ghee/oil on top & close with lid.
7. Repeat the same method to prepare rest of the phulkas.
8. Stack up the phulkas in a casserole one above the other and close with the lid so that they remain soft & spongy for long duration.
9. Serve hot with Bhagara Baingan or any other dry curry/gravy of your choice.

Bhature

Bhature is a deep fried North Indian bread prepared generally using refined flour or all purpose flour. I thought of trying the same using wheat flour as its comparatively healthy, yet tasty & yummy!

Try it out & do post your valuable comments!!!

Prep Time: 10 min
Fermenting Time: 4 hrs
Cooking time: 20 min
Serves: 3

Ingredients

1. Whole wheat flour - 2 cups
2. Sooji - 1 1/4 tbsp
3. Curd - 2 tbsp
4. Salt - 1 tsp
5. Sugar - 1/2 tsp
6. Baking powder - 1 tsp
7. Water - nearly a cup to knead the dough
8. Oil - to deep fry

Method

1. Combine all the above listed ingredients to prepare a soft dough.
2. Cover with a damp cloth and keep aside for 4 hrs.
3. Pinch off dough, make lemon sized balls and roll into thick oval shaped rotis.
4. Heat oil in wok on medium flame; once hot enough, slide the bhature in to the oil along the sides.
5. By using the back of the ladle gently press down the center portion and the edges seem to puff up simultaneously.
6. Flip and deep fry the other side until light golden brown; do not deep fry longer as the bhature might get charred.
7. Transfer contents to kitchen tissues to drain excess oil.
8. Serve hot with Batata Humman or any side dish of your choice.

NOTE

• The oil has to be hot enough before deep frying the bhatures; or else they become soggy absorbing too much oil.
• Strictly follow the fermentation time for best results.