Coriander Parathas

Ingredients
2 -3 bunches coriander (wash and spread on paper towels, let dry completely.)
1 tsp. poppy seeds
1 tsp. sesame seeds
2 tbsp. minced onion.
1 tsp. very finely grated ginger
2 tsp. garam masala
1 tsp. chili powder
1/2 tsp. turmeric powder
Lemon juice and salt to taste
cooking oil
wheat flour

Method
Chop the coriander leaves very finely.
Lightly roast the sesame seeds and poppy seeds.
Mix together ingredients 2 to 9.
Knead a soft dough with wheat flour.
Prepare stuffed parathas as usual using the coriander mixture.
Roast on greased tava adding little oil.
Serve hot with yogurt or pickle.

Pudina Paratha

Ingredients:
Whole meal flour 250 gms.
Mint leaves 1 cup
Oil 3 tbsp.
Salt As per taste

Method:

1. Sieve flour.
2. Dry mint leaves on a hot griddle and then powder.
3. Mix flour, salt and mint powder, add water to make a semi hard dough.
4. Knead well, cover and keep aside for 10 minutes.
5. Divide into 8 equal portions,
6. Roll out each portion with a rolling pin to approximately six inch diameter.
7. Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table
spoon of oil on paratha. Repeat the same on the other side.
8. Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry
of your choice.

Dal Paratha

Ingredients:

1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed

Preparation:

* Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
* Soak moong dal for one hour. Wash and drain all the water.
* Cook the moong dal 1 cup of water.
* Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
* Cook until the dal mixture is dry. Let it cool.
* Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
* Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
* Serve daal paratha hot with curry.

Era Vadai

Ingredients
1. Prawns - 1/2 Kg
2. Green Chillies - 5
3. Saunf Powder ( Sombu Powder) - 3/4 spoon
4. Coriander Leaves - 1/4 Bundle
5. Finely Chopped Onion - 1 pc
6. Finely Chopped Carrot 1/2 pc
7. Marie Biscuit or Rusk - 3 pc
8. Dalia(Odachakadalai) - 5 spoons
9. Lemon Juice - 3 spoons
10. Salt to taste
Method
Step 1 :
Grind in Mixie(NO WATER) 7 / 8 from above

Step 2 :
Clean Prawns in Running water (Use turmeric to clean)

Step 3 :
Mix 1 / 2 and grind (dont grind too much.Should be like 1/2 ground)

Step 4 :
Mix with Step 3 result all from the above 3 / 4 / 5 / 6 / 9 / 10

Step 5 :
Mix result of Step 4 and Step 3 ( Taste and see if something is less pl add the same)

Step 6 :
Pour Oil in PAN once the oil is hot make the result in step 5 into small round coins and fry.

Cauliflower Paratha

For the filling:

1.Shredded Cauliflower(food processor works great) – 1.5 cup
2.Ginger shredded – 1 tbsp
3.Coriander powder – 1 tsp
4.Green chillies, finely chopped – 1 tsp
5.Salt – 1 tsp
Dough:

1.1.5 cups whole wheat flour
2.0.5 cups warm water
3.1 tsp olive oil
4.1/2 tsp salt
5.Butter/Ghee – at room temperature for making paratas
Method
1.Make sure all moisture is squeezed out from the shredded cauliflower. Mix salt, ginger, chillies and coriander powder to it. Keep aside.
2.In a bowl, mix whole wheat flour and water. Knead for 4 mins and then add salt and olive oil. After incorporating the oil well, cover the dough with moist cloth and set aside for 15 mins. The consistency of the dough should be similar to that of roti dough. The dough should be mildly sticky to allow for easy rolling.
3.To make parathas
1.Take a ball of dough (about 2.5 inches in diameter) and roll out into a little roti; thickness about 1/3 inch.
2.Brush ghee or butter and place 1 tbsp of the filling. Bring all ends of the roti together, make a potli (bag) like so, thus sealing the bag.
3.Dust the rolling surface with flour and roll the filled ball of roti into thickness of 4-5 mm.
4.Heat a cast iron pan and add a little butter/ghee.
5.Place the paratha and cook for about 30 secs.
6.Flip the paratha, brush butter and cook this side for about 30 –40 secs or until well done.
7.Repeat steps 1 through 6 until you exhaust all your dough.
8.Serve with yoghurt.

ULUNDHU URUNDAI MORKOZHAMBU

Ingrediants:-

For Ulundhu Urundai:-
Urad dal- 1 cup
Salt- To Taste
Oil- For Frying

For MorKozhambu:-
Curd- 1 cup(shouldnt be sour)
Turmeric Powder - A Pinch
Mustard - 1/2 tsp
Methi - 1/2 tsp
MorMilaga - 3-4(Curd Chillies)
Curry Leaves - A Few.
Oil- 2 Tbsp
Salt - To Taste

For Grinding:-
Dry Red Chillies - 3
Coriander Seeds - 1 tsp
Jeera - 1/2 tsp
Bengal Gram - 2 tsp
Shredded Coconut - 2 Tbsp
Ginger - a small piece.
Method
1) Soak the urad dal for an hour and grind them into a smooth paste.



2) Add salt and mix well



3) Roll them into ball size and deep fry them and keep it aside.



For the Kozhambu:-



1) Soak all the ingrediants for grinding expect ginger and coconut in 1/2 cup of water for about an hour.



2) Now grind the soaked ingrediants along with the ginger and coconut to a smooth paste and keep it aside.



3) Mix this paste to the thined curd along with turmeric and salt.



4) Heat 2tbsp of oil in a kadai, add mustard and allow it to splutter.



5) Then add the methi,curry leaves and the mormilaga. Followed by the curd mixtures.



6) Allow it to just rise a bit and take care not to allow it to boil..if it boils then the gravy will curdle..and will not taste good..



7) Add the vada half an hour before serving..