Am so happy today as my blog turns 1 today . This same day i created a blog with out knowing any technical Details how to even post and today its been one year :).. Its all bcoz of my dear readers and blogger's who keep on motivating me and am immensely happy take a moment to thank such kind hearted people surrounding me . Thank you so much dearies for visiting , commenting and encouraging me Now n then . Thanks to all who sent me personal wishes and making my day so blissful ! Now for Today's Post I have made My fav parotta's for my Blogosvery !!
As a child I used to love watching the parotta masters flipping the parotta's with hand and making it very thin , while doing so the clap sound made while lifting and dropping the dough on a greased platform was so entertaining for me :) . Then when I tried the first time I knew y they are called as "parotta master" , we really need to practice a lot to master the technique its not so easy . Even though i am not a pro in this technique i love to make them at home and they come out very well . The flaky layers is a very important key factor for a perfect parotta . So for V I have taken my fav south indian dish Veechu parotta, Virudhunagar parotta and Vegetable chalna under regional theme for Blogging Marathon .
A flaky , layered parotta is a popular dish in TamilNadu and also southern parts of India. Its a nice sight seeing to watch the parotta master flipping the parottas in the evening time when you pass the road corner . There are different versions to make parotta in which veechu parotta is an madurai, tamil nadu spl version . The dough is the same but this parotta is made thinner using hand by just lifting and dropping the disc on the platform till it becomes thin and folding the corners like an envelop where as Virudhunagar parottas are fried in oil. The very delicious side dish which goes well with this parotta's are vegetable chalna. Vegetable chalna is nothing but a stew made with mixed vegetable which goes well with paratha, parotta , and some plain rice too. Now lets Move to the recipes :).
All purpose flour/ maida - 2 cups
Oil - 1 tbsp
sugar - 1/2 tsp
salt to taste
For making Parotta's
Oil - 1/2 cup + (if needed )while kneading and frying the parottas
- In a bowl put the flour sugar, salt , 1 tbsp oil and knead them to a very soft dough apply 2 tbsp of oil after kneading all over the dough and rest it for about 1 hour .
- After one hour again knead them nicely till it is nice an smooth if the dough is a bit sticky add extra oil to you palm and knead them very well.
- Now divide the dough by taking a small portion and pressing them between you index finger and thumb so that you get tight balls.
- Now arrange the bowls in bowl or tray and add 1/4 cup of oil to it nicely spread all over each balls .
- Rest this for about 1/2 an hour.
- After 1/2 an hour press the balls with your fingers and form a disc shape in a greased platform .
- Now in this stage either u can act like a pro by using you hands lifting and dropping the dough till very thin or just use a rolling pin and roll the dough in a greased platform as thin as possible.
- After rolling spread some oil on the rolled dough and fold the corner's ( first the opposite sides and then the remaining corners like an envelop) and form a square or rectangle.
- Heat a tawa and drop these parotta's on it , cook at one side and flip them to cook at the other side drizzle oil to fry the parottas.
- After both sides turn golden brown with spots remove them from tawa and serve Hot with chalna .
Coin parotta are round layered shaped given to the parotta.
- For making coin parotta take a ball (dough) and rool them same way as you did for veechu parotta . Now start from one corner and fold them zig zag till the end.
- Now swirl the dough as shown and pinch the corner in the bottom .
- Flatten this disc with hand or rolling pin and roast them in tawa till both sides get cooked.
Virudhunagar parotta is generally fry in lots of and are crispier when compared . They are generally shaped in to coin shape and fried in oil . I don't prefer this parotta as it is loaded with oil but they taste yummy too :)
- The dough is the same and they are shaped in coin shape but to fry these parotta i took a pan and added about 1 cup of oil .
- After the oil gets heated slide in the rolled parotta and fry them till light brown both the sides .
Mixed Vegetable - 2 cups ( Potato, carrot, beans, peas- Boiled , Reserve the vegetable stock even)
Oil - 1 tbsp
Onion - 1 medium size chopped
Tomato - 1 large size chopped
Red chilli pd - 1 tsp ( adjust according to your taste)
Turmeric pd - 1/4 tsp
Coriander pd - 2 tsp
Bay leaves - 2 No small
Cloves - 2 No
Cardamom - 2 No
Ginger garlic paste - 1 tbsp
salt to taste
Coconut (grated ) - 1/4 cup
Sounf/ Fennel seeds - 2 tbsp
Green chillies - 3 small
- Grind the ingredients under "To grind" and keep them a side.
- In a pan heat oil add bay leaves, clove , cardamom pods , chopped onion and saute till they turn translucent also add ginger garlic paste and saute.
- Now add tomato and cook till mushy.
- Then add red chilli pd, turmeric pd, coriander pd and mix well.
- Add the Boiled veggies and mix them well till the masala gets well coated.
- Add the vegetable stock ( water in which the veggies where boiled ) and if not enough add extra water to the chalna to make it a bit thinner.
- Now boil this for few minutes till the masala is well combined and then add the ground coconut paste to it mix well and cook them again for few minutes.
- Once the raw smell of coconut and masala's goes off switch of the flame and serve them warm with parotta's or paratha's.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32