LACHA PARATHA

 

Since my camera is out of order i thought to take a break from blogging till I get it repaired. But when I see my blog without any new post,I realized that it has become a part of my life and I cannot stay away from blogging for so long .So I decided to restart my activity with the pictures taken with my phone. Sorry for the poor clarity pictures..

     Lacha paratha is a flaky  paratha made with wheat. Unlike our flaky kerala porotta,this one is easy to make and layers can come out easily without the laborious ‘veeshal’(the process of stretching the dough).

Ingredients

1.      Wheat flour-2cups

2.      Salt

3.      Warm water for kneading the dough

4.      Oil/ghee-3tbsp

Method of preparation

1.      Mix flour and salt. Knead into smooth dough using warm water. Keep it aside for 20-30minutes.

2.      Make lemon sized ball out of it. Roll it into thin parathas. Smear some oil and spread  evenly with hands or by brush. Spread some dry flour over it. Fold it  up and down(in the manner of saree fleet)when it is fully folded stretch it gently from both sides. Give a gentle twist. Curl it into round shape. Apply little more oil over this. Gently roll it into chappathis by dusting some flour.(see the pictorial below)

3.      Heat a tawa,cook in medium heat by drizzling little oil in between. Cook until small brown spots appear on both sides.

4.      When it is done, gently crush  with your hands for separating the layers.

 

SENDING THIS TO THE EVENT HOSTED BY NIVEDHANAM  AND SUMADHURA

EASY APPAM WITHOUT COCONUT

I never knew appam can be made without coconut and the boring process of “kappi kachal”. When my friend Rose mary shared this recipe I wanted to give it a try and to my surprise it turned out beautifully. Thank you dear for this super recipe.

Ingredients

1.      Raw rice(pachari)-2glass

2.      Urad dal-1tbsp

3.      Potato-half of 1 medium sized (cubed)

4.      Cooked rice-1 hand full or aval(rice flakes) soaked in water for 30 minutes

5.      Sugar-2tbsp

6.      Yeast-1/2tsp

7.      Water

8.      Salt

Method of preparation

1.      Wash rice and urad dal three times. Soak both together  for 3-4 hours.

2.      Grind all the ingredients except salt, in to a smooth batter by adding enough water. Keep it over night  for fermentation.

3.      When it is fermented, add salt and mix well. Heat a appachatty.Pour a ladle full of batter. Gently swirl the pan in order to spread the batter. Close with a lid. Let it cook in medium flame. When it is cooked the sides will get detached from the pan easily. Serve hot with stew ,kadala curry ..

 

SENDING THIS TO THE EVENT HOSTED BY YOO TOO CAN COOK -INDIAN FOOD RECIPES and COOK LIKE PRIYA                                                                                                                      

MASALA IDIYAPPAM (STRING HOPPER)

Ingredients

1.      Idiyappam(string hopper)-4 nos

2.      Onion-1 medium,chopped

3.      Green chilly- 2 nos,cut in to thin circles

4.      Ginger-1tsp,chopped

5.      Coriander powder-1tsp

6.      Garam masala-1/2 tsp

7.      Carrot-3tbsp,grated

8.      Oil-2tbsp

9.      Mustard seeds-less than ¼ tsp

10.  Curry leaves-1 sprig

11.  Salt

Method of preparation

1.      Gently separate the strings of idiyappam.Keep it aside.

2.      Heat oil in a frying pan. Splutter mustard seeds, add curry leaves, ginger ,green chilly stir for  2 minutes. Add chopped onion and salt. When the onion becomes soft add  all powders stir for a while. Add grated carrots, let it cook for 5 minute.

3.      Add strings of idiyappam into this. Mix gently. Sprinkle few drops of water. Close with a lid .keep in low flame for 5 minutes. Serve hot…

NOTES: you can enhance the taste by adding some shredded chicken or scrambled egg.