What's for Lunch?

#12991 Jan 14th, 2018, 03:30
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Dinner was cinnamon lamb and home made garlic coriander paratha.



NB
"See the World, then see India - because the World is an anti-climax"
#12992 Jan 14th, 2018, 12:24
It's all Greek to me, but Benglish will do
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Hi NB, may I ask for the recipe for the garlic coriander paratha ?

Disclaimer - I have never tried to make any kind of Indian bread (yet). Collecting recipes for the future !

We ate in an Indian restaurant here in Crete last night and the family who run the place are from Punjab (but living in Greece for many years). It is a very successful place and they cook very well. But no paratha on the menu. They have naan and garlic naan and also kulcha ... I asked why they don't have paratha (parantha) as well, and was told it needs a lot of last minute attention and they can't do it.
#12993 Jan 14th, 2018, 15:57
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Quote:
Originally Posted by theyyamdancer View Post ...

They have naan and garlic naan and also kulcha ... I asked why they don't have paratha (parantha) as well, and was told it needs a lot of last minute attention and they can't do it.
It seems, they serve only tandoori preparation. Tawa preparations require more attention. Else, burnt dishes...
#12994 Jan 14th, 2018, 16:38
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Quote:
Originally Posted by theyyamdancer View Post Hi NB, may I ask for the recipe for the garlic coriander paratha ?

Disclaimer - I have never tried to make any kind of Indian bread (yet). Collecting recipes for the future !
Disclaimer in return; this is my own recipe using what I have available, so may or may not please the traditionalists.

For the dough:

1 Cup atta/chapatti flour
1 teaspoon of sugar
Pinch of yeast (half a teaspoon max)
2 teaspoons of soft butter
1 tablespoon Greek yoghurt (or any full fat)
Half a teaspoon of salt

Drop of water, yeast and sugar in a mixing bowl and mix to a paste. Add a third of your flour and whisk. Cover and leave for twenty mins.

Then mix in the rest and knead. If itís sticky keep adding flour and if dry a touch of water until you have a typical bread dough (think slightly more playable than pitta dough). Cover and rest for 30 mins.

Then on a floured surface, divide in to 2-4 balls (depending on size you want) and roll out.

On a tawa melt butter and add thinly sliced garlic and chopped coriander (including stalks). Place the paratha on top of the mixture on a high heat and leave until slightly puffed and nicely charred. Now add more butter and place the other side down until charred.

Voila!

Ps if youíre technically capable you can make the dough in to thin twists (think like a pan au raisin) then roll out, twist again and repeat. This will give you a much more flaky / cakey porotta.

NB
#12995 Jan 14th, 2018, 16:46
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IMHO, "Half a teaspoonful of salt" would be too much for one cup atta.
#12996 Jan 14th, 2018, 17:03
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Quote:
Originally Posted by Prakaant View Post IMHO, "Half a teaspoonful of salt" would be too much for one cup atta.
To be clear thatís a 250ml cup and half a teaspoon of salt is fine for my taste. Worth pointing out however that I was using unsalted butter so it would 100% need to be reduced if using salted butter or if your tastebuds are sensitive to salt! (So thanks for pointing out Prakaant!).

NB
#12997 Jan 14th, 2018, 17:09
It's all Greek to me, but Benglish will do
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Thank you very much for the recipe NB and Prakaant for the salt alert.

I will try this out sometime. Only slight problem is that I cannot find atta flour. I shall substitute with wholemeal flour.*

We only have unsalted butter, so I'll take that into account.



* On 2nd thoughts, I'll ask them at the restaurant to give me some atta, since I know they have it (I interrogated them about it last night).
#12998 Jan 14th, 2018, 17:42
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Wholemeal flour is atta in Hindi.

You may use it.
#12999 Jan 14th, 2018, 17:48
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Your recipe is well worth trying, for it is not of a paratha. It sounds fascinating though.
#13000 Jan 14th, 2018, 19:24
It's all Greek to me, but Benglish will do
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Quote:
Originally Posted by vaibhav_arora View Post Your recipe is well worth trying, for it is not of a paratha. It sounds fascinating though.
That's a bit harsh.

Common on then VA, share your homemade paratha recipe for us !



Meanwhile, disaster in the kitchen here. I attempted to make "Arugula Chips" (surely a misnomer) and it turned out a slimy inedible mess. Only fit for the bin.
Recipe

#13001 Jan 14th, 2018, 20:52
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Quote:
Originally Posted by vaibhav_arora View Post Your recipe is well worth trying, for it is not of a paratha. It sounds fascinating though.
See the aforementioned disclaimer

In the meanwhile I made Punjabi style lamb methi samosas;



(Ducks for cover as he gets corrected on how un-punjabi like they are)



NB
#13002 Jan 14th, 2018, 20:59
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Quote:
Originally Posted by theyyamdancer View Post That's a bit harsh.

Common on then VA, share your homemade paratha recipe for us !
This is a good recipe though I don't think he got the shape right, but that has taken me years of practice. Otherwise it's a standard Punjabi home cooking recipe for plain paratha.

http://www.vegrecipesofindia.com/par...aratha-recipe/

On NB's newest thing - nice to see you come up with one creation after another.
#13003 Jan 14th, 2018, 23:56
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Question; does anyone know where Vishva has gone? Hope heís ok.

NB
#13004 Jan 15th, 2018, 00:40
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Quote:
Originally Posted by NomadicBoo View Post Question; does anyone know where Vishva has gone? Hope heís ok.

NB
He's fine. He'll be back when he feels like it.



Prawns with garlic in an olive oil and white wine reduction



Chicken and mutton skewers
#13005 Jan 17th, 2018, 03:50
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Yesterday was steak (medium rare), fries (French), corn (on the cob).



Today was samosa chaat;



And masala lamb chops;



NB

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