Dish of the day.....

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.

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.

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!