Restaurant Style Chilli Parotta | Chilli Parotta Recipe

 How to make Restaurant Style Chilli Parotta Recipe step by step Procedure, Chilli Parotta step by step recipe, Chilli Parotta for Beginners                         

 

Parotta a word which makes our eye expand and mouthwatering. This is most popular street food in south india. We could see parotta shops almost in all the streets, this is one of the ever craving food for most of us. Parottas are layered bread mostly made from maida which is a kind of starch taken out from wheat, arrowroot or tapioca. We cant deny the fact that it gives much work to our digestive organ as it takes longer to digest, so better to take it 3/4 hours before sleep or do some physical activity when you consume maida. However we can make parotta using wheat also, it will not be very soft but for making this dish even wheat parotta will taste very good.

Chilli parotta is believed to be originated from arya bhavan restaurant in madurai, which is a brilliant innovation which many of us fall for. Adding vegetables and spices makes this dish wholesome which can be had with plain raita. This is one of my default order in the restaurants. You can add any vegetables like carrot, beans, peas, cauliflower in this recipe. 

Finally i would like to add my related recipes with this post of Chilli Parotta recipe, Mango Thokku,Dal Tadka,Malai Kofta,Kadappa,Paneer Paratha,

Chilli Parotta | Restaurant Style Chilli Parotta Recipe Cuisine: Tamilnadu |  Recipe Category: Breakfast/Dinner Prep Time:  7 mins    |  Cook time: 25 mins     |  Serves: 2  PAROTTA - 5 NOS ONION - 2 MEDIUM NOS PEPPERS/CAPSICUM - 2 MEDIUM NOS GREEN CHILLI - 2 MEDIUM NOS CHILLI POWDER - 1 TSP GARAM MASALA - 1/2 TSP TURMERIC POWDER - 1/4 TSP SALT - TO TASTE SUGAR(OPTIONAL) - TWO PINCH TO GRIND OIL - 2 TBLSP ONION - 2 MEDIUM NOS TOMATO - 2 MEDIUM NOS GINGER - 1/2 INCH GARLIC - 3 PODS

METHOD OF PREPARATION :

1. Heat tawa and fry the parotta/paratha both sides and keep it separately. Chop Onion, tomato and peppers/capsicum. You can add any color of peppers, if you like peas you can add that also.

2. Heat a kadai and add oil to it. When oil becomes hot add chopped onions, ginger and garlic. Saute till the onion changes color. Then add dices tomatoes

3.Saute this mixture for 7 to 8 mins until the onion and tomato are cooked well. Allow this to cool for 5 mins, add 2 TBLSPN of cold water and grind this mixture to a smooth paste.  

4.Take the same pan and oil, when its hot add the diced onion, when onion becomes translucent add peppers and green chilli , saute it.

 

5. After 2 mins add the grounded paste to the pan and mix it well. Dont over fry onion and capsicum, it should be crunchy.

 

 

6. Then add chilli powder, turmeric powder, sugar, salt and garam masala to the mixture. Cook it for 7 mins until raw flavor of the powder goes or until oil separates from the mixture.

 

7.Now add the chopped Parotta and mix it well and then finally add few curry leaves. Adding it at last gives a nice flavor, your yummy chilli parotta is ready to be served now. Serve it with raita.

 

Note:

• Add chilli powder and green chillis according to the spiciness you require, we usually prefer medium spicy.
• Adding curry leaves atlast gives a excellent aroma and taste to the dish and it takes to the next level
• Two pinch of sugar gives a very very mild sweetness, if you dont prefer ignore it. 
• As onion and tomato is fried well and grounded you dont have to cook the masala for long. If you dont want to grind it you can cook it until it mashes keep it separately and then follow from step 4
• Crunchy onion and capsicum will go very well with parotta so dont over fry them.

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Crispy Thenkuzhal Murukku Recipe | Easy Diwali Snacks

 

Lets see the secret behind super crispy Thenkuzhal Murukku! This easy Chettinad recipe is perfect for Diwali and as an all-time savory, crunchy snack. Simple steps guaranteed!

 

Thenkuzhal Murukku is a very old Indian savory. This originated from Chettinad, Murkku has many variation like Kai Murukku which is made in hand, next variation is Thenkuzhal. It will be in spiral or coil shape, It is a light crispy murkku which elders people can also taste it. All time favourite chettinad 'edapalgaram' tea time snack on daily basis. Special snack in all marriage occassions in chettinad. It is also given as one among the Seeruvarisai Palagaram in Chettinad marriages. Seeruvarisai Thenkuzhal will be bigger in size. It can be stored in airtight container for 1 month.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Thenkuzhal Murukku | Easy Thenkuzhal Recipe | Diwali Snacks Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield : 25 Nos FLOUR - 4 CUPS SALT – TO TASTE OIL – ½ LT TO GRIND RAW RICE  – 800 GRAMS URID DAL – 300 GRAMS

METHOD OF PREPARATION

1. Dry roast urid dal till you get aroma.

2. Then mix it with raw rice and give it in a flour mill and grind it. Once the flour comes to room temperature then you can make thenkuzhal with the required flour.

3. Add water and salt and mix the flour finally add 1 tblspn oil and make it as a dove and divide as portions.

I have taken 2 cups of flour first and divided it as three portion.

After preparing the thenkuzhal with the three portion then again i have kneaded 2 cups of flour and prepared the thenkuzhal again

4. Drop one portion of the dove to the thenkuzhal kattai and close it

 

 

5. Then Squeeze it ( puliya vendum) at the back side of small plate or flat ladle.

Heat oil in a pan once the oil is heated check the temperature of oil with pinch of dove once it rises then in oil then it is in correct temperature now drop the thenkuzhal into the oil, (be careful while dropping it there are chance that oil drops on your hand). Please go closer to the pan add drop the thenkuzhal

 

6. Once you drop it in oil bubbles will be higher once it started cooking it float in oil then turn it to the other side 

 

 

 

 

7. Cook both the sides in golden yellow color.

8. Place the cooked thenkuzhal in hand and press it the cooked thenkuzhal will break into several pieces the inner ring will be like a nest. Once the thenkuzhal is cooled then store it in a airtight container. it can be stored for 1 month time

 

 

Note:

• If the Urid dal is roast till reddish color then the thenkuzhal will become red in color 
• If the Urid dal is not roasted well you will get the raw taste
• You have to drop the dove in thenkuzhal kattai till 3/4 

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Carrot Halwa without Ghee | Gajar Halwa Quick Recipe

 

Carrot halwa or gajar halwa also known as gajrela is most famous dessert in India and pakistan. Its believed to be originated from Punjab though the name "Halwa" comes from "Arabic" which means "Sweet". This dish was experimented in Punjab Cuisine when the pretty looking orange carrots started trending in Mugal India through trade with Dutch. Before 17th century the carrots used to be of purple, red and yellow color, native to Afghanistan.

Gajar Halwa is a traditional north indian sweet prepared on many special occasion. This lip smacking sweet has many variations in different regions like adding rose water, khoya or combining with beetroot and papaya. We love this recipe and prepare it often, now it has become much more special as its 50th recipe of this site. 


Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Carrot Halwa recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

                                                 

Carrot Halwa Easy Method | Halwa Recipe without Ghee Recipe Cuisine: Tamil Nadu |  Recipe Category: Dessert Prep Time:  10 minutes    |  Cook time: 25 minutes     |  Serves: 4-5 TO GRIND CARROT GRATED – 3 CUP MILK – 2 ½ CUP SUGAR – 3/4 - 1 CUP SALT - A PINCH TEMPERING COOKING OIL/GHEE – 1 TBLSPN CARDAMOM POWDER – ¼ TSPN GHEE – 1 TBLSPN NUTS - AS REQD

METHOD OF PREPARATION:

1. Wash, peel and grate the carrots. 

 

 

2. Take a pan heat oil/ghee and add grated carrot

 

3.Add a pinch of salt(Optional) and Saute it for 5-7 mins till it changes to pale color and then add milk 

  

4.Stir well and allow the milk to boil

 

5.Once it starts boiling stir it and allow the milk to reduce and make sure nothing sticks to the pan

 

6.Once the milk has reduces add sugar and mix it well till all the water content is evaporated.

7.Then add cardamom powder and ghee mix it well. Stir it for 3-4 mins and switch off the flame and serve it hot. It goes well with vanilla ice cream when served hot.

 

Finally i would like to add my other sweet recipe collection along with this recipe,

 Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

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Arachuvitta Sambar | Brahmin style sambar | How to make Sambar

 

In South India this is ever pervasive dish which goes with different combination such as idli,dosa,vada,rice and so on. Each state in the South prepares it with a typical variation, accordance to its taste and environment.The origin of this dish has an interesting history linked to it.  Sambhaji eldest son of Chhatrapati Shivaji was a great cook  and very fond of his amti(Maratha Dish) with a handful of the tart kokum thrown in. During the period when Maratha's were ruling Tanjore, in a particular season the kokum that was imported from the Maratha homeland did not reach the king's kitchen. So they used the local ingredient Tamarind to replace kokum, with this mix and match was born the South Indian favorite dish Sambhar which the court relished and thus the name sambhaji's amti that in time became "sambhar" or "sambar"

Arachuvitta sambar is more flavorful and tempting dish which is made by freshly ground masala. If you taste this sambar once you will not prepare any other sambhar as this is tastier due to the freshness.This type of sambar is usually made in all Brahmin houses, they just cant eat the normal sambhar as they are sensitive on their taste buds! Any of these vegetables can be used Drum Stick, Brinjal, Ladies Finger, Radish, Beans, Capsicum/Peppers, Carrot, Onion Shallots, Potato, Chayote, Broad Beans, Pumpkin (White / Yellow) or a combination of the above vegetables.In case of onions, capsicum, brinjals etc saute the chopped vegetables in oil until soft and then proceed. For other veggies which takes time to cook like, drumstick, potato, pumpkin etc pressure cook it or cook in boiling water and then proceed with the same steps as vegetables takes long time to cook in tamarind water. The correct measurement for the flavorful sambhar is mentioned below depending on the head count increase or decrease the measurement. 

Finally i would like to add my related recipes with this post of Sambar recipe 
Beetroot Vadai, Butter Beans Masala, Pidi Karunai Masiyal, Chinna Vengaya Kuzhambu, Raw Mango Pachadi, Gasa Gasa Payasam,Aloo Matar Recipe

Arachuvitta Sambar | Brahmin style sambar | How to make Sambar Recipe Cuisine: South Indian |  Recipe Category: Gravies Prep Time:  10 mins    |  Cook time: 25 mins     |  Serves: 4 - 5 DRUM STICK/ANY VEG - 1 CUP TOOR DAL - 1/2 CUP TAMARIND EXTRACT - 3/4 CUP TURMERIC POWDER - 1/4 TSP ASAFOETIDA/HING - 2 PINCHES SALT - TO TASTE CORIANDER LEAVES - FEW TO ROAST AND GRIND OIL - 1 TBLSP CORIANDER SEEDS - 2 TSP CHANNA DAL - 3 TSP RED CHILLI - 3 NOS FENUGREEK SEEDS - 1/8 TSP COCONUT  - 6 NOS/ 2 TBLSP (if Shredded) TEMPERING OIL - 1 TBLSP MUSTARD SEEDS - 1/4 TSP FENUGREEK SEEDS - 1/8 TSP RED CHILLI - 1 NO CURRY LEAVES - FEW

METHOD OF PREPARATION :

1. Make tamarind extract from a gooseberry sized tamarind (as shown) soaked in 3/4 cup hot water.For tamarind extract soak the tamarind in hot water for 10 mins. This will soften the tamarind pulp. After 10 mins mash the pulp with your fingers until it becomes completely soft. Next strain the water using strainer and extract as much as you can. If you feel its not extracted fully you can add more water and repeat the process again. Keep this is a separate bowl

2. Cook the toor dal with 3 times of water in pressure cook till 4 whistles( or longer depending on the toor dal variety until cooks to mashy consistency). Mash the toor dal and keep it a bowl.

3. Cut the veggies (in large chunks) and wash it thoroughly. I have taken drumstick and onion shallots. Cook the drumstick for one whistle or cook it separately in boiling water for 5 to 7 mins.

4. Heat a pan or kadai and add oil in it, when the oil is hot add black mustard seeds and once it splutters put the stove top flame to medium/low and add fenugreek/methi seeds, curry leaves and 1 long red chilli broken into pieces. Putting stove top to medium/low flame will avoid burning.

5.Add the semi cooked drumstick and onion shallots and saute for 5 mins.

6.Add the tamarind extract, salt, turmeric powder and asafoetida/hing, allow this to boil for about 10 mins till the vegetables gets cooked and raw flavor of tamarind goes

7.Meanwhile in another pan/kadai, add oil and the ingredients under TO ROAST AND GRIND(except coconut) till they become golden brown. When it is done add coconut and fry for 2 mins to this and allow this to cool.

8.Allow the above mixture to cool for 5 to 10 mins then grind the roasted mixture into a coarse paste by adding cool water.  Adding cool water will cool the hot mixture and will help you in safe grinding.

9.Now add the grounded paste and the mashed toor dhal to the boiling mixture

10.Add water(1/2 to 3/4) to the boiling mixture.Allow it to boil for 10 mins so that  dal,grounded mixture will get blended

 

11.Garnish with curry leaves and coriander leaves serve it with rice combined with Aloo Matar Dry, Vendakkai poriyal

Note :

• If you don’t have tamarind pulp you can use the 2 TBLSPN of tamarind paste.
• Cooking toor dal to mashy consistency is a important step as this adds to the taste.
• Make sure your vegetables are cooked well while sambar is boiling, if not allow it to boil for some more time until vegetables become softly cooked.
• If you don’t have fresh coconut you can either use store bought desiccated coconut or coconut powder  (2 TBLSPN). But there will slight difference in the taste.
• Dont over fry the coconut, it will change the taste of sambhar. Fry only for 2 to 3 mins so that you get mild aroma 

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