Here we go finally some more recipes . Our children's couple of favorite dishes, Try it and enjoy.
TOMATO FRY.
Ingredients.
Tomatoes 4 large thinly sliced.
Onions 2 medium thinly sliced.
Garlic 3 flakes.
Ginger 1 inch piece.
Green chillies 4 slit.
Salt, Haldi Powder, chilly powder, Garam Masala Powder and Saunf.
Method.
In two table spoon of oil, add jeera, saunf and onions, ginger, green chilly, garlic and all the powders. Let fry onions till they are light brown and then add tomatoes. Cover and cook in its own juices. Add curry leaves and dhania leaves. Tomato fry ready to serve.
KERALA POROTTA
Ingredients for appr 15 porottas
Maida…….. one and half cups
Ata………… one and half cups
Eggs…………….3 optional
Curd……. .Half cup at room temp
Baking powder…half tsp
Salt to taste and a tsp of sugar
Little milk.
2 tsp butter.
Method
On a wide plate, sieve the Maida and atta, add salt, sugar and butter, Mix and then make a depression in middle, put baking powder, pour the curd on top and wait for it to bubble ,then mix together.[ if egg is used now is when to add ] . Make into dough adding milk if needed. Cover this dough with wet cloth and keep for 2 to 3 hours.
Prepare porottas thus……..keep a katori of refined oil ready; spread a ball of dough to a small chapatti, pour half tbsp of oil and then tear the chapatti pulling from centre to all sides such that it becomes one long strip and roll this strip to form a small round. Do this with all the dough. Before making pre heat tava , roll each ball lightly to make a chapatti without the help of any ata powder and put on tava .Cook on both sides . When four are done u can beat the porottas from all sides so that the layers can be visible. Repeat with the rest.
Parottas are ready and now ready to eat with Tomato fry
