South indian paratha.doc
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South indian paratha
kerala parathaor kerala parotta is a layered flaky flat bread that is popular across the whole of
south india. it is a variation of the north indian lachcha or layered paratha. they are also
called asmalabarparathas.
i really have good memories of having these crisp and flaky breads during our vacations in
south india. we would just have them plain with tea, dunking into the tea or with a nice
coconut based vegetable korma orcurry. the outer crisp and flaky edges giving way to the
inner soft layers.. yum is the word.
i still remember the hotel where we stayed once.. just in front of our window there was a
restaurant and the cook making these kerala parottas one after the other. he was a master
in his art of making these parathas with his hands he would flip them and back to the
work surface stretching the dough without using the rolling pin. and not a single tear or
break in the dough.
at home we cannot make these parottas this way. the texture would be less flaky and crisp
than the restaurant ones, but still good enough to try. generally these parathas are made
from all purpose flour or maida. now using all purpose flour does give a great texture and
flakiness to the parotta.
however, in this kerala paratharecipei have used 1:1 ratio of whole wheat flour and all
purpose flour. you can make fully with all purpose flour or with whole wheat flour. however
with whole wheat flour the texture and taste would be different as compared to the parottamade with all purpose flour. it would taste more like the north indian lachcha paratha.
generally in the roadside eateries, they use dalda vanaspati(hydrogenated vegetable fat).
for health reasons, i dont use dalda vanaspati. use a non aromatic and flavorless oil to
make these parathas. you can even use butter or ghee. the more fat the more better it is
. however, i have used only 2 tbsp oil for 2 cups of flour. you can increase the quantity to 4
to 5 tbsp oil too.
the method is very easy and i have shown a step by step method which will make the
preparation easy to understand. this kerala parathadoesnot use yeast. hot water is added while
kneading which does make a difference to the texture of the parotta. this is also an egglessrecipeof making these awesome flat breads.
if you have to have these parathas, then make them at home. please dont buy the ready
made ones. they are not good. i have tried them and they were bad. not even an inch
close to the real thing.
http://www.vegrecipesofindia.com/lachedar-paratha-recipe-lachedar-paratha/http://www.vegrecipesofindia.com/ginger-tea-indian-ginger-tea-with-milk/http://www.vegrecipesofindia.com/ginger-tea-indian-ginger-tea-with-milk/http://www.vegrecipesofindia.com/south-indian-mushroom-peas-curry/http://www.vegrecipesofindia.com/south-indian-mushroom-peas-curry/http://www.vegrecipesofindia.com/ginger-tea-indian-ginger-tea-with-milk/http://www.vegrecipesofindia.com/south-indian-mushroom-peas-curry/http://www.vegrecipesofindia.com/lachedar-paratha-recipe-lachedar-paratha/ -
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i had made peas and potato korma to go with the parottas. you can serve kerala paratha
with any vegetable curry or lentil curry. even the simple dal tastes sooo good with the
parotta.
step by step kerala parathaor parotta below:
1: sieve both the flours with baking soda. make a well and add sugar, salt and oil.
2: add hot water.
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3: since the water is hot, first mix the whole mixture with a wooden spoon. and then when
the heat can be tolerated, knead the dough with your hands. make a smooth, soft and
elastic dough.
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4: cover with a damp cloth and keep aside for 45 minutes to 1 hour.
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5: divide the dough into 7-8 balls.
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6: dust the working surface with flour. roll each ball as thinly as possible with a rolling pin.
you have to roll very thin. if the dough breaks or tears, continue to roll.
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7: brush oil on the rolled dough on the entire surface.
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8: hold the rolled dough from the top on both sides and pleat them till the bottom.
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9: holding one end of the pleated dough, roll like a spiral and press the last edge on to the
center.
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10: prepare all the spiral balls this way and keep them covered with a moist cloth for 15-20
minutes before you start cooking them.
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11: on a dusted work surface, roll each pleated ball into parathas of 4-5 inches. i actually
made them larger about 7 inches.
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12: heat a tava or a griddle. place the paratha on a hot tava and fry on both sides drizzled
with some oil on top and the edges till they are crisp and browned. you will see the layers
easily and they will be browned.
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when serving, squish the parotta holding them between your palms so that the layers come
up on the surface. serve these yummy kerala parathaor malabarparathaswith any indian
vegetable or lentil curry.
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sandesh recipe for durga pooja, how to make sandesh
| durga pooja recipesbyDASSANA
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sandeshis one of the most popular sweets made during
durga pooja. making sandesh is not difficult and is an easy
recipe and this step by step tutorial will help you further tomake these delicious fudge at home.
basically, sandeshis a sweet moist fudgemade from cottage
cheese. for making them you have to first prepare the
fresh paneer or cottage cheese. mash the paneer and
then cook it with a mixture of sugar and jaggery. the
cooking is important and if you over do it, the paneer
becomes dense and rubbery. it took me a total of 9
minutes on a low flame to get the right texture and
consistency in the sandesh.
once you make them you will wonder, why you didnt
make this delicious sweet before. since the actual
preparation of sandesh is very simple and quick unlike
making gulab jamun or rasogullas.like all popular indian sweets, sandesh is loved by many
and is quite popular in west bengal. there are many
variations of sandesh made for festive occasions. lets start
with this easy version and soon i will share one more
version of sandesh with you.
since i had palm jaggery, i have used it in this recipe along
with sugar. you can easily use sugar in the whole recipe.
the color would be creamish then instead of brownish.
however, palm jaggery gives a really nice rustic flavor and
taste to the sandesh.
http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fsandesh-recipe-for-durga-pooja%2F&media=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fwp-content%2Fuploads%2F2013%2F10%2Fsandesh1.jpg&guid=QWYsXAj6NBvo-0&description=sandesh%20recipe%20for%20durga%20pooja%2C%20how%20to%20make%20sandesh%2C%20durga%20pooja%20recipeshttp://www.vegrecipesofindia.com/gulab-jamun-easy-gulab-jamun-recipe/http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fsandesh-recipe-for-durga-pooja%2F&media=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fwp-content%2Fuploads%2F2013%2F10%2Fsandesh1.jpg&guid=QWYsXAj6NBvo-0&description=sandesh%20recipe%20for%20durga%20pooja%2C%20how%20to%20make%20sandesh%2C%20durga%20pooja%20recipeshttp://www.vegrecipesofindia.com/gulab-jamun-easy-gulab-jamun-recipe/ -
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lets start step by step sandeshrecipe for durga
pooja:
1. first begin with preparing the paneer or chenna. keepthe milk to boil and then curdle it by adding lemon juice. in
a a deep bowl lined with a muslin or thin cotton napkin,
pour the curdled milk.
2. take the four corners of the muslin in your hands andgather all the curdled paneer together in the muslin.
squeeze the whey.rinse the chenna with the muslin in
running water very lightly. this is to remove the sourness
of the lemon juice or vinegar from the paneer. place a
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weight like a heavy bowl or a stone pestle on the muslin
for max 1 hour. if in a hurry, then you can keep for 30 mins
too. the paneer will be set by then.
3. take the paneer in a plate or a tray. knead and mash
with the knuckles of your palms. gather the whole mixture
at intervals and continue to knead till the mixture becomes
smooth and soft. add jaggery and sugar and knead for 2-3
minutes again. the jaggery and sugar both will melt andrelease moisture in the mixture. you can also pulse the
paneer with the sugar in a blender.
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4. add this mixture to a thick bottomed non stick pan. with
continuous stirring cook on a low flame for a total time of9-10 minutes. after 2-3 minutes the mixture will come to
have a smooth and molten consistency.
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5. slowly slowly the moisture would begin to dry up and
the mixture would start coming together. we do not want adry sandesh mixture. the paneer should have some
moistness and must not have a dense rubbery
texture. also no oil or fat should be released from the
sandesh mixture. you can see the consistency of the
paneer that is required to make sandesh in the pic below.
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6. let the mixture warm or cool. again knead the mixture
with the knuckles of your palms like you did before. thentake small portions and shape them into round flattened
balls or a peda. with a toothpick or fork you can even
make designs on the sandesh. press some pistachio or
almond slices or raisins in the center. you can even use
moulds to shape them.
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7. serve the sandeshimmediatelyor refrigerate and then
serve them. if not serving immediately then refrigerate
them as they get spoiled if you keep them out at room
temperature.
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if you are looking for more sweets recipes then do
check coconut ladoo, dry fruits ladoo, besan ladoo, rava
kesari and kaddu halwa.
http://www.vegrecipesofindia.com/coconut-ladoo-festival-recipes/http://www.vegrecipesofindia.com/dry-fruits-ladoo-recipe/http://www.vegrecipesofindia.com/besan-ladoo-ganesh-chaturthi-recipe/http://www.vegrecipesofindia.com/rava-kesari-recipe/http://www.vegrecipesofindia.com/rava-kesari-recipe/http://www.vegrecipesofindia.com/kaddu-ka-halwa-pumpkin-halwa/http://www.vegrecipesofindia.com/coconut-ladoo-festival-recipes/http://www.vegrecipesofindia.com/dry-fruits-ladoo-recipe/http://www.vegrecipesofindia.com/besan-ladoo-ganesh-chaturthi-recipe/http://www.vegrecipesofindia.com/rava-kesari-recipe/http://www.vegrecipesofindia.com/rava-kesari-recipe/http://www.vegrecipesofindia.com/kaddu-ka-halwa-pumpkin-halwa/