Back with a Bang!..No wait…another recipe.
February 8, 2010
Oh I know, its been ages since I blogged. It wasn’t ‘coz I wasn’t cooking! Au contraire, I even cooked my first ever Pongal (The Tamil harvest festival) day meal for my in-laws complete with two types of Pongal, gothsu, vada, vazhakkai podimaas, and rasam!Did I just hear a “Hallelujah!”, sistah?
I am back to blogging at the behest of some friends (you know who you are 🙂 )and encouragement (read nagging!) from hubby dear. Life had been hectic last year with some unfortunate things going on for me…so I decided to take a “sabbatical” from my virtual kitchen. But here I am, back to writing about some of my adventures (and misadventures) in the exotic world of food. What better way to restart this journey than with one of my all-time favorite dishes-appalapoo kootu (mini dried lentil chips deep fried and simmered in lentil sauce). As most of y’all might have guessed (or known) by now, me and the Mister (!) don’t exactly meet eye to eye on lots of dishes (like many other things) and this ranks in the top 10. That’s ‘coz he likes his appalams crispy while I like them in any form!
I make this dish whenever I miss my mom. Whenever I had a rough day at school or wasn’t feeling up to it, it was like she somehow sensed it without me having to tell her. That evening a piping hot appalapoo kootu used to await on the table to lift up my mood! Mothers, I tell ya!! This dish is made using mini appalams and that’s why the name appalapoo (mini appalam).
Appalapoo – 8-10 nos (if using appalam, 3-4 would be sufficient)
saunf (fennel seeds) – 1.5 tsp
onion, small, finely chopped – 1/2 no
garlic, medium – 2 pods (optional)
toor daal-1/2 cup
turmeric-1/4 tsp
salt-as per taste
Water – 1.5 cups
Oil- for frying
For the tadka:
Mustard seeds-1 tbsp
red chillies, dried-2
hing-1/4 tsp
curry leaves-7-8 nos
Oil-2 tsps
Pressure cook the toor dal with garlic and turmeric in 1 cup water. Mash and keep aside. Fry the appalams/appalapoo in oil. In case of appalams, crush them to get bite-size pieces.Crush the fennel seeds using a mortar and pestle to bring out the oils.
Heat oil in a pan, add the mustard seeds, hing, saunf and onions. Add the curry leaves and red cillies as well. Saute till the onions turn translucent. Now add the toor daal along with salt followed by the appalapoo. Add 1/2 cup water and bring to a boil. Serve hot with rice and rasam or some spicy tamarind-based curry. N hear yourself say “Ha..life’s good!”.
On an aside, I baked this cake for some friends and they assumed it was store bought. I hate blowing my own trumpet (yeah right!) but just couldn’t resist it this time!
It was a chocolate cake with chocolate buttercream frosting based on Ina Garten’s recipe.
5 Minute home-made pizza-Deliciozo!!
September 12, 2009
I love hosting dinners and lunches at home. The feeling of having your friends surround you, hearing stories about home, talking about home is just precious. Everytime we have friends over, I try to come up with atleast one new dish. Well, in a sense, apart from hubby dearest, they too become guinea pigs to some of my culinary adventures. Till a few weeks ago, we met up with our friends every weekend incessantly. Just like the soaring temperatures in the month of Kathiri (the hottest period in Summer in TamilNadu), our ‘eating-out’ expenses soared sky-high! So we decided to have them over for a weekend to work on a cultural event. As usual I decided to come up with something…I decided on the 5 minute home-made pizza slices as a evening snack. This was something I saw on Sandra Lee’s show.
Although I am not a major fan of making something out of processed food, I don’t mind it on such occasions as it reduces the time of preparation and allows more time to spend with friends. But sadly, our friends left soon after lunch that afternoon(after having been subjected to the horror of 3 meals at my hands!). So the following week, I decided to try the dish on my favorite (‘coz most of the times, the good man that he is rarely complains!) guinea pig…hubby dearest. His reaction was a smack of the lips and followed by a “Bellissimo!”.
Here goes the recipe for this easy-breezy, lip-smacking snack.
Pillsbury crescent roll-1 pack
Pasta sauce-1/2 cup
Black Olives, sliced – 3-4 nos
Roasted/Fresh red bell pepper-1 no
Mozzarella Cheese, grated-1/4 cup
salt-as per taste
red chilli flakes-as per taste
oil-1 tsp
Heat oven to 400F. Line a baking tray with parchment paper or just a dab of cooking spray. Thaw the crescent rolls as per instruction. Separate the individual rolls and lay them out on the baking sheet in their triangular shape. Spread a few drops of oil on the crust. Then spread a spoonful of the pasta sauce followed by the grated cheese. Lay the vegetables on the sauce. Sprinkle with salt.
Bake for 10-15 minutes or till the crust turn golden. Garnish with chilli flakes. Serve hot.
![IMG_7394 IMG_7394](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/08/img_7394.jpg?w=300&h=225)
Pilsbury Reduced fat Crescent roll-$3.40, pasta sauce-$3.49, Part Skim shredded mozzarella cheese-$5.49, Expressions on your hubby's face after the first bite-Priceless 🙂
Chatti Masiyal/Peerkangai Masiyal(Bottle gourd in tangy sauce)
August 20, 2009
Peerkangai (bottle gourd) has never been on the top of my favorites list. My mother had to tempt me to eat this rather bland veggie using different dishes or just good combos that go well with this dish(so that she can coax me into eating this masked by the other nicer dishes around). Some of these dishes were kootu, thogayal(with the skin) or an occasional(oh by that I mean, once or twice a year!) deep fry with bengal gram.
Soon after my wedding, one morning my mother-in-law announced that she was making a dish with this vegetable. I neither wanted to eat this vegetable nor tell her I didn’t like it , for the fear of hurting her feelings. So I decide to gulp it and put on a smiling face – till she served it on my plate. Boy oh boy, was this dish great or WAT! I was so completely in love with peerkangai from then on! But sadly, I forgot to get the recipe or even the name of the dish, during that trip.
Recently, when I started finding good(oh yeah, they are mostly in their stale dried best!) peerkangai in the nearby Indian grocery store, I decide to make this delightful dish. I thought I had to first ask for the name of the dish from my hubby before asking my MIL for the recipe for ‘that dish with peerkangai which was heavenly’! The name was-brace yourselves- ‘Chatti Masiyal'(Paste in a pot!). After a few mins of good laugh, I called my MIL and asked her for the recipe.
Here it goes:
Peerkangai, meduim, diced-2 nos
Bengal gram(kadalai paruppu)-2 tbsps
coriander seeds(dhania)-2 tsps
red chillies-4 nos
tamarind pulp-1/4 cup
turmeric-1 tsp
salt-as per taste
For tempering(thadka):
Oil-1/2 tsp
mustard seeds-1/4 tsp
curry leaves-5-6 nos
Asofoetida-a few dashes
Dry roast the bengal gram, coriander seeds and red chillies. Allow it to cool and grind it to a smooth powder. Pressure cook the peerkangai along with turmeric in some water till tender. Mash the vegetable a little. Add the ground powder along with salt and tamarind pulp and some water to get the consistency of thick sambar or pancake batter. Allow the sauce to simmer on medium heat. Heat oil and splutter the mustard seeds, hing and curry leaves. Add the tadka to the sauce and serve with rice and appalum.
![IMG_7366 IMG_7366](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/08/img_7366.jpg?w=300&h=225)
A pukka tamilian meal complete with rice, masiyal, poriyal and appalum
P.S: For all ya sistah out there with an absolute distaste for this veggie, try this dish with the red chillies and tamarind turned up a notch than what’s given in the recipe – oh I can already hear you gushin’ about it!
Vegetable Puffs – The round-the-corner bakery delicacy
August 10, 2009
Evenings in Chennai were always special. They marked hots days coming to an end welcoming the cool, gentle breeze from the sea. The hustle-bustle of kids coming back from school, men/women returning home to their family after a long day’s work, the sweet smell of freshly tied malli-poo(jasmine flowers), freshly brewed filter coffee(my neighbors ground and brewed coffee every evening at the stroke of 4!) and piping hot tea were a few things that made the evenings so memorable. Another distinct aroma that wafted through the crowded streets was that from the little bakery that was situated at almost every other street corner. Each served wonderful little cakes, pastries and these savory treats called vegetables puffs. We had one such ‘ginger bread house’ (my friend and I christened it so as they serve some amazing masala bread with a powerful ginger flavor) close to our house.
During my first year of undergraduation, my friend and I, went to this ginger bread house almost every evening and shared a puff. The reason was simple, we got off our college bus at 5.30 p.m , right in front of the bakery and that was when the baker pulled out a fresh batch of puffs from the oven every evening. Who could resist those crispy, flaky, tasty little bites..we didn’t have that kinda will power then (I still don’t!)?!
A few years ago, I discovered that we could make this perennial favorite snack right at home. And it turns out to be a hit every time I serve it. Its simple and superb and a party favorite! Need I say more? 🙂
To make 9 small puffs:
Pepperidge farm frozen pastry sheets, thawed – 1 sheet (of 1 pkg)
For the stuffing:
Potatoes, large, diced-1
ginger-garlic paste-1/2 tsp
carrots, diced-1
peas, shelled-1/4 cup
onion, medium, chopped-1/2
chilli powder-1.5 tsp
garam masala-1/4 tsp
besan(chickpea flour)-1 tsp
salt-as per taste
Oil-1/2 tsp
Preheat the over to 400F.
Heat oil in a pan. Saute the onions with the ginger-garlic paste. When the turn translucent, add the besan and saute for a couple of minutes on low heat.
Now add the potatoes, carrots and peas. Cover and allow it to cook. Now add the salt, chilli powder and garam masala.Add water if the mixture is too dry. Cover for 2-3 minutes. Mash the vegetables a little till the mixture becomes a little ‘pasty’.
Lay out the puff pastry sheet and cut it twice along the folds (breadth wise) to get three strips. Cut each strip into three divisions(each piece almost forms a square). Place a little stuffing at the center of each pastry piece. Dab the edges of the piece with water and seal either forming a triangle (like a samosa) or a rectangle.
Place the puffs on a baking sheet and bake for 25-30 minutes. Serve these delectable snacks with tomato ketchup. All that you will hear, after serving these would be, ‘mmmmmmmmm’s!
Make it, serve it, flip you hair and go “Idhu eppadi irukku?”! (‘Howzzaat’-A dialogue made famous by the popular south Indian actor Rajnikanth.)
Kathirikkai Masala(Eggplant in gravy)
August 5, 2009
Eggplant is one of my favorite vegetables. How do I like it served, you ask? Any which way, of course!I can eat it in the form of poriyal or sambar, kuzhambu, gothsu, stir fry, eggplant parmigiana or even baba ganoush! Now, if only the same applied to my better-half…life would be just perfect! Sigh, that’s not to be. So I gotta make the amazing vegetable such that he too eats it without a grimace. Thats why I started making this great dish.
Back home, my MIL makes a similar dish that’s as divine as this one, the only difference being, her’s is a dry dish(the masala is stuffed into the eggplants and then cooked). This is close to the famous Hyderabadi Bagara Baingan. The only other time I have had this wonderful dish was at a Hyderabadi friend’s place (can it get more authentic than than!). It was her first time cooking for a large group (of 6) and her first time as a bride inviting friends and husband’s colleagues over to her place. But she amazed us all not just with her food(and the variety) but also her composure. I would have been a nervous wreck! You go gurl!
Recently we had friends over and I wanted to make something south Indian(and not the usual fare of sambar, rasam etc) so I decided to make this yummy dish (only to realise later that of all the 6 people gathered, 4 disliked eggplant!). I was glad atleast, they had the gravy to relish!
![IMG_7355 I love you Kkkkkk...kathirikai masala(a la SRK in Darr!)](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/08/img_7355.jpg?w=300&h=213)
I love Kkkkkk...kathirikai masala(a la SRK in Darr, you silly!)
Eggplants, small, stem removed, slit in four-5-6 nos
coriander seeds-1 tbsp
channa dal-1.5 tsps
cumin seeds-1 tsp
Fennel seeds(saunf)-1/4 tsp
red chillies-4-5 nos
fenugreek seeds-5-6 nos
sesame seeds-1 tbsp
peanuts-1 tbsp (I used roasted salted ones)
ginger, chopped-1.5 tsp
garlic, chopped-1.5 tsp
onion, medium, chopped-1/2 no
curry leaves-6-7 nos
tamarind pulp-1/2 cup
turmeric powder-1/2 tsp
Salt-as per taste
Oil-2 tbsp
water-as required
Heat a few drops of oil in a pan. Roast the corianded seeds, cumin seeds, channa dal, red chillies, fenugreek seed(add this at the end as it darkens soon) and saunf. Allow it to cool down. In the same pan, roast the sesame seeds and peanuts(if they are raw). Add this to the coriander seed mixture and grind to a smooth powder. In the same pan, in a few drops of oil, saute the ginger, garlic and onion. Once this cooks and cools down, add it to the ground powder and grind into a smooth paste.
In the rest of the oil, saute the curry leaves and eggplants till they are almost cooked/tender. Add the ground paste to the pan along with turmeric powder and salt. Add water to loosen the paste and cover, allowing the eggplants to cook completely. Now add the tamarind pulp and bring to a boil.
![IMG_7350 Sambar, avial, kathirikkai masala and saadam make a superb southern Indian platter, doesn't it?](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/08/img_7350.jpg?w=300&h=225)
Sambar, avial, kathirikkai masala and saadam make a superb southern Indian platter, doesn't it?
P.S: Sometimes I add a clove and a 1/4″ cinnamon to the masala to be ground. It just add to the ‘masala’esqu flavor of the curry. You can also add a little jaggery while adding the tamarind pulp to give it the edge!
American chopsuey is probably one of the most ordered Indo-chinese dishes in India, after manchurians, hakka noodles and fried rice. Its crunchy texture mixed with the sweet-tangy sauce must make this dish an absolute favorite among the masses. There was a phase when everytime I stepped out for Chinese with friends/family in India , I would order this dish or convince another member in the group to order it and grab a few spoonfuls!
Surprisingly this dish isn’t available in America….how weird is that! I for one think the name could have been something like Cantonese Chopsuey or Indian chopsuey. There are an almost similar dish served in some restaurants across the U.S with a crisy noodle base with sauce on top but nothing compares to the American chopsuey thats served back home.
My mom once made this dish at home and it turned out great. I have been wanting to try this dish by myself for a while now. And that’s what I did.
For the noodles:
Chang’s Veg noodles-2 packs
Cooking spray/Oil
Heat oven to 350 degree F. Line a baking tray(cookie sheet) with aluminium foil. Break up the noodles and spread it on the cookie sheet. Drizzle/spray oil on the noodles and toss well to cover all the noodles with oil. Bake the noodles for 5 minutes, remove from oven and toss the noodles again to bring the ones at the bottom to the top and bake for 5 more minutes or till slightly golden/browned. Keep aside.
For the vegetables:
Carrots, julienned-2 nos
Green Beans, an inch long pieces-1/2 cup
capsicum/bell pepper, medium, cut lengthwise-1 no
mushrooms, sliced-6-7 nos
cabbage,medium ,cut lengthwise-1/s no.
Garlic, chopped-2 nos
spring onion/scallions-5-6 nos
oil-1/2 tsp
salt-as per taste
pepper-2 tsps
Heat oil in a pan. Saute garlic and the white ends of the scallions. Add the carrots, beans, mushroom and capsicum. Saute for a few mins till they are cooked but still crunchy. Add the cabbage, salt and pepper. Stir and keep covered for a minute. Turn off the heat and keep aside. Reserve the green ends to garnish the chopsuey after assembly.
For the sauce:
Tomato ketchup-1/4 cup
soy sauce-2 tbsps
garlic chilli sauce-1 tbsp
garam masala powder-2 tsps
cornstarch/cornflour-2 tbsps
water-2 cups
In a pan, combine all the sauces, garam masala and water. Bring it to a boil. Dissolve the cornstarch in little water and add it to the mixture just as it starts to boil.
To serve, place the noodles in bowl, top with the vegetables and sauce. Garnish with the green end of the scallions.
Kathirikkai gothsu-The soulmate of Venn Pongal
June 30, 2009
Venn(white) Pongal is one of the most sought after breakfast items in most Tamilian homes. Nothing beats a breakfast of hot delicious venn pongal with hmm..chutney..yeah, alrite, sambar..uhh..okkay, what about gothsu? Oh yeah! Truly, pongal and gothsu is a divine combo. When my now-husband-then-fiance moved to the place I lived in, he had asked for the Pongal-gothsu combo for breakfast! When I served him his favorite breakfast that morning, a silence had descended over the table. There was a tension in the room-me with my fingers crossed about how he liked the food and my roommates standing behind the kitchen wall waiting for the final verdict. And at last, after 5 whole nail biting moments came the “Rombo nalla irukku”(its very good). A Wheh! escaped my mouth while a chorus of girlie giggles and “Ooooohos, Aaahaas”(an exclamation of praise but in this case said just to embarass the two of us!) emanated from behind the kitchen wall.
Anyhow, this winning combo has been served for years at home. It always evokes many fond memories about home and about dear ones. Here goes the recipe for what gives venn pongal its spunk 🙂
![IMG_7301 IMG_7301](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/06/img_7301.jpg?w=300&h=225)
Awww...such a heavenly union, don't ya agree?
Brinjal, small, quatered-5-6 nos
Moong dal-1/4 cup
onion, medium, chopped-1/2 no
tomato, medium, chopped-1 no
green chilli, slit-1 no
curry leaves-5-6 nos
tamarind pulp-1/4 cup
sambar powder-1/2 tbsp
tumeric powder-1/4 tsp
mustard seeds-1 tsp
channa dal-1/4 tsp
hing-a pinch
salt-as per taste
oil-1 tsp
cilantro-few sprigs for garnishing
Cook moong dal in 3/4th cup water and a pinch of turmeric. Mash and keep aside.
Heat oil in a pan. Crackle mustard seeds, add the channa dal, hing and green chillies. A minute later, add the onions. Saute them with a pinch of salt till they turn translucent. Now add the tomatoes and chopped brinjals and saute for a couple of minutes. Now add the sambar powder and tamarind pulp. Add water and cover for a few minutes.
Finally add the mashed moong dal. Boil for 2 minutes. Garnish with cilantro and serve hot with pongal.
P.S: Chopping the brinjal just before sauteing is good. Also, keeping the chopped brinjal in bowl of water stops them from darkening.
Gobi Manchurian
June 19, 2009
![IMG_6965 The time-tested tasty gobi manchurian](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/06/img_6965.jpg?w=300&h=225)
The time-tested tasty gobi manchurian
Cauliflower, medium sized, broken into individual florets -1
corn flour-1 cup
maida-3 tbsp
salt to taste
ginger garlic paste-1.5 tsps
kashmiri red chilli powder-2 tsps
Oil-3 tbsp
water-1/4 cup
Cook cauliflower florets in a pan filled with water. Sprinkle a tsp of salt in the boiling water. Drain and keep aside.
In a small, slightly deep pan heat oil(small,deep pans require less oil but of course take a longer time!). Mix all the above ingredients, except the cooked cauliflower, with 1/4 cup water to make a slightly thick batter(the consistency should be watery than that for bajji). Dip the florets in the batter and fry. Keep these aside.
For the gravy:
Garlic, chopped-3 nos
Green chillies, chopped-2 nos.
ginger-garlic paste-1/2 tsp
soy sauce-2 tbsps
tomato ketchup-3 tbsps
chiili sauce(Sriracha does a great job)-2 tbsps
water-1 cup
cornstarch-2 tsps
spring onion(scallions), chopped-3 nos
oil-1 tbsp
Heat oil in a pan. Saute garlic, green chillies, white end of the scallions. Add the ginger-garlic paste and saute for a minute. Now add all the sauces and water. Dissolve the cornstarch in 1 tbsp water. Add this mixture to the sauces. Just as it starts thickening, add the fried florets. Garnish with the chopped, green end of the scallions. Serve with plain or fried rice.
P.S: Thanks SJ for the pictures, I didn’t even have to use Picassa to edit them. I think you are soooo ready for a SLR!
![IMG_6966 The green spring onions against the orange manchurian and the placemat make a beautiful pic, doesn't it?](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/06/img_6966.jpg?w=300&h=221)
The green spring onions against the orange manchurian and the placemat make a beautiful pic, doesn't it?
On an aside, I found some interesting titbit about the origin of the Mighty Manchurian. It was the ingenious brainchild of the father of Indo-Chinese food, Mr. Nelson Wang(who runs an restaurant called China Garden in Mumbai). This dish supposedly came into existence in the mid 70’s in Kolkota. Read more about it here.
Gongura thokku with Pulicha Keerai(Sorrel leaves)
June 18, 2009
Like I had mentioned in my earlier post, finding different types of (familiar)greens in the place I live, is extremely difficult. But a bigger uphill task, for me, is making my husband eat it!
Last week, I found a small bunch of Pulicha keerai/gongura/sorrel greens at the neighborhood Indian store. Although I bought it thinking it was something else(I thought I was picking the pack of mint but mistakenly picked the pack of greens that was lying next to it), I was so glad I bought it. Pulicha keerai was made at home atleast once in two weeks in the form of masiyal or gongura thokku. Though we do get the Udipi Gongura thokku, its not the same as amma’s (no, not the brand!)homemade gongura thokku. Another thing that comes to mind when I think of Gongura thokku is Tirupathi(No,no the prasadam is still laddu). Every time we went to Tirupathi, a meal at Bhima’s was a must(like so many other devotees, I guess 🙂 ). And my dad especially looked for those little bottles of gongura thokku and gun powder(Andhra’s version of the hot and spicy paruppu podi) and devoured them under my mom’s stare!
When I wondered what I could do with the bunch of keerai, my mom suggested the thokku. The surprising part was my hubby ate it with relish…no complaints, no cringing but more spoonfuls. This thokku can be refrigerated in an air-tight container for upto a week and tastes as fresh.
Pulicha/gongura/sorrel greens-1 small bunch(about 3 cups of leaves)
channa dal-3 tsps
coriander seeds/dhania-3 tsps
fenugreek seeds/vendhayam-1/4 tsp
red chillies-4-5 nos.
garlic, chopped-3 cloves
salt to taste
oil-1 tbsp
Heat 1/2 tsp oil in a pan. Saute channa dal,dhania, fenugreek and red chillies till they turn golden. Remove from pan and allow it to cool down. Saute the greens till they wilt and reduce to almost 1/2 of its original volume. Allow the greens to cool down. Grind all the sauteed ingredients.
Heat rest of the oil and saute the garlic. Now add the ground greens+chillies+dal mixture. Season with salt and saute for 4-5 minutes.
Serve with hot rice, idlis or dosas and you will be surprised how the most finicky eater would eat this dish with delight!
Barotta-The south Indian Bread
June 16, 2009
Paratha/Parantha is the world famous bread that comes from Northern India. South India’s answer to this amazing dish is the equally delish Barotta(or as I call it-Parotta). As a kid, I used to look forward to the evenings when I came back from school to have a steaming, hot Parotta. Days when my mom packed idlis/curd rice for lunch, I knew something extra special awaited in the evening. My guess is that was her way of making up for packing such a vapid lunch! Later came the Parotta kurma of Saravana Bhavan. Although I consider this great, I came know through friends that the barottas served in கையேந்தி பவன் (road side eatery) were simply superb.
So here I was sitting one Sunday, after having had curd rice and pickle for the past two meals, wondering how I could make up for serving(and eating) such a bland, boring meal that it struck me-Parottas, of course! There are many sub-versions of this already yummy dish-my mom makes a version of it called Ceylone Parotta with eggs while I know one of the most-sought after dish at my MIL’s kitchen is the kothu parotta(minced parotta with vegetables although the traditional version is made with meat). Now coming back to my parottas-they turned out rather well considering how easily I had made mine(watch the video below to see catch my point-a la MichealMadanaKamaRaj)!
To make 12 parottas my way:
Maida(cream of wheat)-1.5 cups
salt-to taste
oil-3 tbsps
water-1 cup
Combine all the above ingredients and knead into a smooth dough. Allow the dough to rest for about 30 mins. Divide the dough into 12 equal sized balls. I have two ways of rolling them out:
1. Roll out the ball into thin rotis using a rolling pin. Spread 1tsp oil on the roti and start folding them from one edge like a fan(fold one end, starting at the edge underneath fold over till you reach the other end).Now roll the linear fan into a circle with the loose end tucked into the center. Roll this out (about 1/2 inch thick-don’t panic if you dont see layers yet). Cook on medium flame till golden on both sides. Once done, push the parotta together from either sides to fluff them up and bring out the layers.
2. Roll out the ball into thin rotis using a rolling pin. Spread 1 tsp oil at the center of the roti and make a well(hole). Stretch the hole from either sides elongating the roti simultaneoulsy till the roti tears into two ends making one long thin rope-like structure. Now swirl the long rope into a circle, flatten it out and roll it out(1/2 inch thick). Cook till golden on both sides and push the parotta together from either sides to fluff them up and bring out the layers.
Serve hot with onion, tomato raita and vegetable kurma.
![IMG_6747 Need I say how sa(u)ssy the combo looks! :)](https://swaadishtsaapad.wordpress.com/wp-content/uploads/2009/06/img_6747.jpg?w=300&h=225)
Need I say how sa(u)ssy the combo looks! 🙂
P.S: Thanks M for talking about your wonderful parottas(over the sambar vadais, pooris,butter masal dosais etc), it reminded me about the posting my parotta recipe! 🙂