Kerala Paratha | Malabari Parotta

I am very fond of Keralite Cuisine and malabari paratha happens to be my all time favorite. Finding the right recipe and right way of making this paratha was a challenging job for me. My curiosity for this, did not stop me from entering the restaurant kitchens to see and learn as to how they come up with such a 'melt in the mouth' and 'layered parathas'. 

There is no fixed recipe, be it  'Kerela Paratha', 'Celyon Paratha' or 'Malaysian Paratha'. All have their own versions but the appearance is almost similar. To actually master this paratha, you need lot of patience and practice.







Serving Size: 8 parathas (depending on the size)
Preparation time: 15 to 20 minutes for kneading
Resting time: Overnight or minimum 3 hours
Cooking time: 20 to 30 minutes


Ingredients:

• 2 cups plain flour ( maida / all purpose flour)
• 1 egg 
• 1/2 cup milk (@room temperature)
• 1/4 tsp baking soda
• 2 tsp sugar
• 1/2 tsp salt 
• Warm water as needed (approx 1/2 cup)
• Cooking oil for greasing and roasting the parathas.

Method:

1. In a bowl mix together, 1 egg, 1/2 cup milk, 1/4 tsp baking soda, 2 tsp sugar and 1/2 cup warm water. Mix well till everything is well combined.
2. In a large mixing bowl, add 2 cups plain flour and salt. Add the liquid mixture little by little as you go on bringing the dough together into a large mass yet sticky and slacky dough. Add more plain flour if needed and knead for 5 minutes by applying some oil on the surface of the dough. Leave the dough covered for 15 minutes.
3. Again start kneading the dough for 5 minutes till it gets a smooth soft texture.
4. The secret for soft paratha is to leave it overnight in room temperature, or at least 2 to 3 hours.
5. Divide the dough into lemon size portions. Roll out each portion into a large thin disc, so thin and transparent that the surface on which you are preparing should be visible. Do not worry if there are any holes or if the shape is not round.
6. Pour few drops of oil on the rolled out dough and spread it evenly with your hands.
7. Start folding like a paper fan with small pleats, starting from one end to the other. Twist the whole pleated dough and swirl it around to make a small twisted disc. See the pictures for illustration.
8. Apply some oil on the twisted disc and keep covered with a wet cloth till you have finished this step with all the other portions.
9. Heat a pan, and with help of a rolling pin start rolling out the disc to small parathas by using only oil (no plain flour).
10. Cook the paratha on both sides using oil till golden. Repeat with all the parathas. 
11. To bring out the layers from the cooked paratha, slightly smash the paratha between both the palms. (slight crushing).
12. Serve hot with a spicy gravy.

Step by step method

  

Thalassery Chicken Biryani | Kerela Style Chicken Biryani

Thalassery is a town on the Malabar Coast in Kannur district in Kerela. The biryani is named after this place, and also the most popular and best served biryani throughout Kerela. 

Let me tell you what is so special about this biryani and how it is different from other biryanis. Other than spices, it is the technique and also a different kind of rice used.

In other type of biryani, we usually cook the rice in lot of water and then strain it. Whereas, here we will cook the rice like a regular pulao, by cooking the rice in the measured amount of water or similar to steamed rice. Instead of using the regular long grain basmati rice, we use the short grain aromatic 'Jeera Rice'. This type of rice is very popular in southern part of India.

Jeera Rice can be substituted with Basmati rice in case if it is not available, but the technique remains the same. Other dominating ingredients are the flavor of curry leaves and green chilies. 





Serves 5 to 6
Preparation Time: 15 to 20 minutes
Cooking Time: 1 hour
Total: 1 hour 30 minutes (approx)


Ingredients

For Chicken:

• 1 kilogram of Chicken
• 2 large onions
• 2 medium tomatoes
• 2 tbsp ginger & garlic paste
• 3 green chilies (or more)
• 3/4 cup yogurt 
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• Biryani Spice Powder : Dry roast and grind together - 6 cloves, 4 cardamom, 2 pieces of cinnamon sticks, 1 tbsp whole black pepper, 1 tbsp fennel seeds (badi saunf), 1 tsp whole cumin.
• 1/2 cup chopped mint
• 1/2 cup chopped coriander leaves
• 6 to 7 curry leaves
• Salt
• 1/4 cup cooking oil (or less)

For Biryani Rice:

• 4 cups Jeera rice
• 1 small onion sliced
• 1 bay leaf
• 1 big size cinnamon stick
• 3 cardamom
• 7 and 3/4 cups of water
• 4 tsp salt (according to taste)
• 4 tbsp of ghee (or cooking oil)
• 1 tbsp vinegar

Ingredients for Dum cooking:

• 1 small sliced onion and deep fried
• 1/4 cup whole cashewnuts fried
• 2 green chilies sliced
• 7 to 8 curry leaves (or more)
• 1 tsp garam masala powder (any brand)
• 4 to 5 tbsp ghee
• 1/4 cup chopped coriander leaves

Preparation:

1. Wash and cut chicken pieces into medium size.
2. Slice 2 large onion, 2 tomatoes, mint leaves and coriander leaves.
3. Prepare biryani spice powder.
4.  Keep all the dum ingredients ready.
5. There is no need to soak the rice in advance. Wash the rice just before cooking.

Method:

1. Heat 1/4 cup cooking oil in a large saucepan and fry 2 large onion sliced along with 3 green chilies till golden brown. Add mint leaves, 2 tbsp of ginger garlic paste, 2 chopped tomatoes and curry leaves. Fry till tomatoes soften and oil separates.
2. Add chicken pieces, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/2 tsp turmeric powder and biryani spice powder. Fry on high heat for 1 minute and stir well till everything is well combined.
3. Then add 3/4 cup whisked yogurt, salt and chopped coriander leaves. Cover and cook on medium low heat till chicken is almost cooked. 
4. While the chicken is cooking, prepare biryani rice. 
5. Heat 4 tbsp of ghee in a large non stick vessel and add bay leaf, cinnamon stick and cardamom.
6. Now add sliced onion and fry till soft and pink. To this add the measured water - 7 and 3/4 cups of water.
7.  Once the water starts to boil, add salt (4 tsp) and 1 tbsp vinegar. Wash the rice and add to the boiling water. Bring the water and rice to a boil, and then reduce the heat, cover and cook on low flame till rice is almost cooked and water has evaporated.
8. With help of a ladle, lift up the rice from sides and bottom and allow the trapped steam to come out. Do not over cook the rice. Switch off the heat and keep the vessel partially covered. 
9. In a large vessel or same vessel in which you cooked gravy, make the first layer as chicken gravy. For second layer, add half of the cooked rice. Then sprinkle pinch of garam masala powder, curry leaves, sliced green chilies, half of fried onion and some fried cashewnut and few tbsp of ghee.
10. Again make a layer of other half of the rice, and repeat all the things from step 9.
11. Make deep dents in the rice for steam to circulate. Cover the vessel well and keep for dum cooking on medium heat for 5 minutes. And then reduce the heat and cook on low heat for another 10 minutes. Once the steam starts forming, switch of the heat and leave the biryani covered for 15 to 20 minutes before serving.
12. Serve hot with Raita, Pickle and Pappad.  

Step by step method

Biryani Spice Powder:

Chicken preparation:

Rice Preparation:

Dum Cooking:

Dynamite Shrimps | Dynamite Prawns | Bang Bang Shrimps

Dynamite Shrimps is a must try at P.F Changs, which is a popular American China Bistro. We can attempt to create the taste close to theirs, but their level of perfection is hard to replicate. Each and every item on their menu list is prepared with utmost care and precision. 




Ingredients:

• 300 gms prawns (peeled and deveined)
• 2 eggs whisked
• 1 cup plain flour (maida)
• 1/4 cup corn flour
• 1/4 tsp salt
• 1/2 tsp pepper powder
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce (red chili sauce)
• 2 tsp honey
• Salt
• 2 or 3 large cabbage leaves
• 1/4 cup chopped spring onion or coriander leaves 
• 4 cups of cooking oil for deep frying

Preparation:

1. Make the sauce by mixing 1/2 cup mayonnaise, 1 tbsp sriracha or red chili sauce and 2 tsp honey. Make more sauce if needed.
2. In a bowl mix together 1 cup plain flour, 1/4 cup corn flour, 1/2 tsp black pepper powder and salt.
3. Keep the whisked eggs in a separate bowl.
4. Keep oil ready for deep frying.

Method:

1. Heat oil in a vessel.
2. Take each prawn and coat well in the flour mixture.
3. Then dip into the egg and again dredge the prawns in the flour mixture. Keep it on a plate.
4. Repeat the step with all the prawns.
5. Deep fry the prawns in medium hot oil for 3 to 4 minutes. Do not over crowd the oil by frying too many prawns at a time. Fry in batches.
6. Once all the prawns are done with frying, add them to the prepared sauce and coat well.
7. Place the cabbage leaves in the serving dish and arrange the prawns on it. Garnish with spring onion or coriander leaves.
8. Serve immediately.

Step by step pictures

Baked Sweet Potato Sticks

Ingredients:

• 2 big size sweet potaoes
• 2 tbsp olive oil ( or any other cooking oil)
• 1 tbsp chat masala powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• Salt to taste

Method:

1. Wash and cut the potatoes into wedges or sticks.
2. Place the pieces in a large mixing bowl.
3. Then add olive oil, salt, pepper powder, chat masala powder and red chili powder. You can adjust the spices according to your preference.
4. Set aside for 30 minutes.
5. Preheat oven to 250 deg C. Place the wedges on baking tray.
6. Bake for 15 to 20 minutes or till the potatoes are cooked.
7. Serve hot with any chutney, cheese dip or Hummus.

Recipe: Click here - Hummus, Chutney

  

Garlic & Cheese Bread Sticks

I usually make garlic bread sticks when I have some left over pizza dough, or sometimes as a starter before serving the pizza. It can also be made with the ready made pizza base or any sliced long bun.



Ingredients:

• Pizza dough (size of a tennis ball)
• Some pickled jalapenos (optional) / or red chili flakes
• 3to 4 cloves of garlic mashed
• 1 cup mozzarella cheese
• 1 tsp oregano
• 1 tbsp butter

Method (if using Pizza Dough):

1. Preheat oven to 250 deg C.
2. Grease a pizza baking pan and keep ready.
3. Roll out the pizza dough to the desired size. You can make it into a thin crust or thick crust.
4. Prick the dough with a fork so that it does not create any bubbles.
5. With help of a spoon or by hand, spread the mashed garlic.
6. Sprinkle generous amount of mozzarella.
7. And top it with Jalapenos, oregano, red chili flakes and butter.
8. Bake for 15 to 20 minutes. Cut into strips and serve with your choice of dip.

Same method applies if you are using ready made pizza base or long bun or bread slice, by skipping step 3 and 4. And the baking time should be 10 minutes or till cheese melts.

For the pizza dough:

• 3 1/2 to 4 cups of plain flour (plus more for kneading)
• 1 tsp sugar
• 1 tbsp instant dry yeast + 3 tbsp warm water
• 1 tsp salt
• 2 tbsp oil + more for greasing 
• 1 and 1/2 cups of warm water (little less or more as required)

Method:

1)  In a small bowl mix together sugar, yeast and warm water. Set aside for 10 minutes till it gets frothy and bubbly.
2)  In a large bowl add the flour, salt, oil and yeast mixture. Combine everything slowly by adding water and until it forms a soft sticky dough. You can either use a stand mixer or mix by hand.
3) If the dough is too sticky and difficult to manage, add additional flour, 1 tbsp at a time until the dough comes to a solid form. Scrape the dough from the sides and turn it on to a lightly floured surface on a clean table. 
4)  Knead the dough for sometime in a stretching form, in order to build the gluten. The overall texture of the dough should be soft and not hard. In case if it sticks too much to the surface, sprinkle some dry flour and form into a smooth dough. 
5)  Grease a large bowl with some oil and transfer the dough into it. Cover the bowl and keep it in a warm place to let it double in size. This will take about 1 hour or less.

  

Dal Palak | Spinach & Lentil Curry

Quick & easy way to prepare lentil along with spinach, which pairs well with homemade roti or phulkas. Excellent dish for those who are on diet or for those who are looking for a healthy dinner option.

Ingredients:

• 1 cup urad dal | black lentil
• 2 cups of chopped spinach leaves
• 1 medium onion 
• 1 small tomato
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 green chilies
• 1 tsp whole cumin
• 2 dry red chilies
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 1/4 tsp garam masala powder
• Salt
• 4 to 5 tbsp of cooking oil

Preparation:

• Wash and soak 1 cup urad dal for 15 minutes.
• Finely chop 1 onion, 1 tomato, coriander leaves and green chilies.
• Grated ginger and garlic.

Method:

1. Boil soaked urad dal in water along with salt, till it is cooked and yet whole and firm. Do not overcook the lentils. Strain and set aside.
2. Heat oil in a sauce pan and add 1 tsp whole cumin and dry red chilies. Then add grated ginger & garlic. After few seconds add chopped onion and saute till light golden.
3. Add chopped tomato, chopped green chilies, 1/4 tsp turmeric powder and 2 tsp red chili powder. Cook till tomatoes are soft and everything is well combined (5 minutes).
4. Now add chopped spinach, 1 tbsp lemon juice, 1/4 tsp garam masala powder and salt. Cook for 2 to 3 minutes covered.
5. Finally add boiled lentils and stir gently. Add some water if needed. Cover and cook on low flame for 5 minutes.
6. Garnish with chopped coriander leaves and some ghee.
7. Serve hot.