Friday, April 15, 2011

Chilli kothu parotta

I could only hear the sound of 'dosa karandi' (steel dosa spatula) dashing on the dosa tava when i think of kothu parotta. It sounds like a sweet music when you really have a craving for the dish. I have heard about it but never have tasted this dish until I finished college. My sister only introduced me to this yummy dish (she goes to restaurants with her friends sometimes unlike me who only knows the path from home to college and vice versa..its ok if you don't believe this...).
I have added egg in this dish which makes it extra rich. But you can avoid adding egg and just make it as a eggless spicy kothu parotta.
Considering one of my friend's idea I have uploaded pictures of the cooking steps also. But I am not sure I can do this for all the recipes. I'll try to post pics of all the steps for most of them.

Things you'll need:
Frozen parottas - 6
Onion - 1 minced
Tomato - minced
green chillies - 3 minced
Ginger garlic paste - 1 tsp
chilli powder - 1 tsp
turmeric powder - a pinch
Eggs - 2 (I used egg whites. can use 1/2 or 3/4 cup of it)
salt - according to taste
Oil - 3 tbsp
curry leaves - 5 or 6 chopped
coriander leaves - to garnish

Serves 2-3 persons

Step 1:
Thaw the parottas to room temperature before starting the cooking process.

Pour oil in a pan, temper a tsp of cumin seeds, and saute the onions along with green chillies and curry leaves until the onions turn translucent. Saute the ginger garlic paste until the raw smell is gone, and add the tomatoes.

Once the tomatoes turn soft, add the chilli powder, turmeric powder and salt and cook them in slow flame with lid closed, until the masala is cooked well. Meanwhile shred the parottas in a mixer grinder or food processor. The parottas should be shredded enough with three or four pulse operations.

Add the eggs or egg whites to the masala and stir continuously scrambling the egg while stirring. when the eggs are almost dried, add the parottas and stir until the parottas are coated with the masala and eggs. Switch off the stove and garnish with the coriander leaves.

Saturday, April 9, 2011

Soya burger

After discovering and succeeding with the soya kheema gravy, I cant think about different recipes using the soya chunks (I can't do just the kheema gravy with a whole pack of soya!!)..soya kurma, soya manchurian,soya nuggets..but these all sounded very common. why not burger?? I cudnt wait to try it once the idea stepped into my mind. But I doubted whether my husband would like the idea, because he is not a very huge fan of soya chunks. So when my husband went out of station, I couldn't wait to try it out. There were actually a couple of recipes for soya burger, so I am not the first one to try..but this one's my own version of the burger

Things you'll need:
soya chunks - 10-12
onion- 1 (medium size)
chilli powder - 1 tsp
green chillies - 2 no. or according to taste
garam masala - 1/2 tsp
salt - to taste
coriander leaves - 5 or 6 stalks finely chopped
black pepper powder - 1 tsp
turmeric powder - 1 pinch
bread crumbs - 1/2 cup
Hamburger buns - 2

Yield - 2 burgers

Boil 4 cups of water, add the soya chunks and leave them in the boiling water for few minutes. Drain the chunks and rinse them several times squeezing the water each time, until the raw smell form the chunks are gone.

Coarsely grind the chunks with the chilli powder, garam masala, turmeric powder, salt and black pepper powder. Mix the onions, green chillies, coriander leaves and bread crumbs with the ground mixture.

Divide the mixture into two parts and shape each part  into a burger. Drizzle little oil in a pan and shallow fry the burgers until they are evenly browned on both sides.

Place them between the burger buns, spread some mayonnaise or your favorite sauce, top it with some tomatio slices and lettuce. Take a bite!!

Note: The bread crumbs can be added or reduced according to the texture of the burgers. It should not be too dry or too sticky.