Dish of the day.....
Mmmmm, am hungry for sure!
Quote:
Originally Posted by Akarn_navokas 
Hello CindyIndie,
Sorry cannot help you with the coconut spice curry as I do not have the recipe. But do you know that parathas with stuffing goes well with plain beaten curd with a sprinkling of roasted and powdered cumin seeds ? This is the simplest accompaniment with any paratha. Can be made in a jiffy too.
It is nice to know that you had assorted Indian Parathas and liked those. The paratha with egg is generally called 'Mughlai Paratha' and can be had by itself without any side dish. But the more common are the parathas with potato filling known as 'aloo-paratha' (boiled, mashed and spiced with salt, chopped coriander leaves and chilli powder) and onion filling known as 'piyaaz-paratha', that is onions very very finely chopped or grated with sprinkling of little bit salt and stir fried in sunflower oil till onions turn transparent.
One more simple accompaniment with parathas is plain white potato curry. Cut 4 potatoes in small cubes and split a green chilli and keep aside. You need to heat 3 tablespoonfull sunflower oil, sprinkle half a tsp black cumin seeds in it and the split chilli. When it starts to smell good, put in the potato cubes, a pinch of salt as per taste and stir till the potato cubes are lightly fried. Pour half a cup of water and cover till the curry is done or potatoes are soft enough.
Hello CindyIndie,Sorry cannot help you with the coconut spice curry as I do not have the recipe. But do you know that parathas with stuffing goes well with plain beaten curd with a sprinkling of roasted and powdered cumin seeds ? This is the simplest accompaniment with any paratha. Can be made in a jiffy too.
It is nice to know that you had assorted Indian Parathas and liked those. The paratha with egg is generally called 'Mughlai Paratha' and can be had by itself without any side dish. But the more common are the parathas with potato filling known as 'aloo-paratha' (boiled, mashed and spiced with salt, chopped coriander leaves and chilli powder) and onion filling known as 'piyaaz-paratha', that is onions very very finely chopped or grated with sprinkling of little bit salt and stir fried in sunflower oil till onions turn transparent.
One more simple accompaniment with parathas is plain white potato curry. Cut 4 potatoes in small cubes and split a green chilli and keep aside. You need to heat 3 tablespoonfull sunflower oil, sprinkle half a tsp black cumin seeds in it and the split chilli. When it starts to smell good, put in the potato cubes, a pinch of salt as per taste and stir till the potato cubes are lightly fried. Pour half a cup of water and cover till the curry is done or potatoes are soft enough.
Quote:
Originally Posted by jyotirmoy Instead of just black cumin try what we call "Panch phoron"
This a mix of 5 ingredients cumin, fenugreek, mustard seeds, onion seeds and fennel.
Instead of just black cumin try what we call "Panch phoron"This a mix of 5 ingredients cumin, fenugreek, mustard seeds, onion seeds and fennel.
Quote:
OK, I am convinced it's time to roll up my sleeves and do it myself, because this leetle itty-bitty town I live in, in bush Alaska, doesn't have an Indian, let alone and Indian eatery
Originally Posted by trooooon The Parantha (pan fried roti) is quite easy to make, take the about 250g of flour per head (maybe that's too much!) add a pinch of salt and a splash of oil, mix it about and add water to firm it up and knead it to a plastic dough which doesn't stick. Adding water is the tricky part, too much water is fatal to the Parantha so add it in bits till you've got the desired consistency.
Take a largish ping pong ball of the dough and some dry flour for the surface and roll it into a circle with a rolling pin. Put a little oile in the centre, fold it in and re roll it all ready to be fried.
I'm not sure this is the exact parantha you desire, but most variations are during the last rolling and you can experiment. Crinkling the circle into a neat tube and then re rolling gives a lacha parnatha, akin to flaky pastry. you could also stuff it with boiled potatoes or finely chopped onions and mint, to get an aloo pyaz parantha, the rolling becomes really tricky then though as the thing tends to rip!
Happy experimenting!
The Parantha (pan fried roti) is quite easy to make, take the about 250g of flour per head (maybe that's too much!) add a pinch of salt and a splash of oil, mix it about and add water to firm it up and knead it to a plastic dough which doesn't stick. Adding water is the tricky part, too much water is fatal to the Parantha so add it in bits till you've got the desired consistency. Take a largish ping pong ball of the dough and some dry flour for the surface and roll it into a circle with a rolling pin. Put a little oile in the centre, fold it in and re roll it all ready to be fried.
I'm not sure this is the exact parantha you desire, but most variations are during the last rolling and you can experiment. Crinkling the circle into a neat tube and then re rolling gives a lacha parnatha, akin to flaky pastry. you could also stuff it with boiled potatoes or finely chopped onions and mint, to get an aloo pyaz parantha, the rolling becomes really tricky then though as the thing tends to rip!
Happy experimenting!
thanks folks -- this rocks! I am excited to give this a try and I am worried it won't turn out like what I ate, but the fun is in learning and trying, eh? Besides, when I shift, I should know how to make something Indian besides Papad Masala! :P I will post pics and results once I get myself geared up and do it. Oh, do you know from your own experience, do I have to let the dough rest for five hours? I have read several recipes, one said let the dough rest five hours, another one said 2-3 hours to rest the dough ... essentially, I am wondering why I need to do that and will I ruin it if I don't?
My friend in India is constantly telling me to relax. Perhaps this is another indication of that -- that I need to learn more patience
let the dough rest and then enjoy the bread made with love and care.Hmmmmmmmmm. Another lesson, I think!!
My photography, travel tales in India & the UK and living in Alaska: http://cstimson.byethost18.com/ My gallery at dA http://cinthiastimson.deviantart.com 
Fermented dough is one way of going about it, but most of the paranthas you have are made instantly after kneading so I wouldn't worry about it!
Try a roti first, its simpler . . . :-)
Try a roti first, its simpler . . . :-)
what if . . . maybe . . . say . . . suppose!
#108 
Aug 27th, 2009, 15:44 Maha Guru Member
- Join Date:
- May 2009
- Location:
- Kolkata, West Bengal, India.
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Trooooon is right, there is no need to keep the dough for 5 hours for parathas. That is only needed in case of making 'batura' a punjabi puri.
For softer parathas, knead the dough (flour, a bit of salt and small amount of sunflower oil) in a milk pan immediately after emptying the pan. The milk fat that sticks to the pan lends a soft texture to the dough.
For softer parathas, knead the dough (flour, a bit of salt and small amount of sunflower oil) in a milk pan immediately after emptying the pan. The milk fat that sticks to the pan lends a soft texture to the dough.
Yesterday tried Aloo dum biryani in home.Very nice.
Basmati Rice-1 glass
water-2.5 glasses
Aloo-3
Garam masala-1 spoon
Red chilli powder-1 spoon
Green chilli-1
Masala items(cinnamon-1,cloves-2,biryani leaf-1,pepper black-3)
curd-1 cup
milk-1 cup
color/kesari-1 spoon
onions-3
coconut grind-4 spoon
Ginger garlic paste-1spoon
salt according to taste(for 3 members)
Cook the rice by adding some salt and garam masala.Chop the onions and fry them till they get reddish brown and take it into a bowl.Fry chopped potatoes for some time.Grind the masala
items.Mix well potato,masala,salt,garam masala,redchilli powder,with curd.Add color to milk and add to this mixture.keep all this mixture at the bottom and add rice at the top.Keep it on stove for five to ten minutes and off the stove.Mix well and serve to eat.
Basmati Rice-1 glass
water-2.5 glasses
Aloo-3
Garam masala-1 spoon
Red chilli powder-1 spoon
Green chilli-1
Masala items(cinnamon-1,cloves-2,biryani leaf-1,pepper black-3)
curd-1 cup
milk-1 cup
color/kesari-1 spoon
onions-3
coconut grind-4 spoon
Ginger garlic paste-1spoon
salt according to taste(for 3 members)
Cook the rice by adding some salt and garam masala.Chop the onions and fry them till they get reddish brown and take it into a bowl.Fry chopped potatoes for some time.Grind the masala
items.Mix well potato,masala,salt,garam masala,redchilli powder,with curd.Add color to milk and add to this mixture.keep all this mixture at the bottom and add rice at the top.Keep it on stove for five to ten minutes and off the stove.Mix well and serve to eat.
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