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Friday, March 22, 2019

Parippu Curry | Kerala Style Moong Dal ~ Sadya Ozhichu Curry

Parippu curry is one of the important ozhichu curry in the southern parts of Kerala. We serve it as the first ozhichu curry with pappadam and ghee followed by sambar, rasam and pullisery in my home town. But towards north of Kerala the ozhichu(poured over rice) curry is mainly concentrated on sambar and rasam. Pullisery is taken over as kalan in the northern side. H's place also follow the northern style curry pattern and so after marriage, I hardly make parippu curry for sadya. However, I prepare parippu curry as a regular everyday curry at home and serve with ghee and pappadam which kids do love. Split moong dal is used to make this parippu(dal) curry. Mom uses the whole moong dal to make parippu curry which does a lot better than the split moong kind. She roasts the whole moong well and then crushes on the arakkal (grinding stone) to split it in half and get the skin off(don't try crushing in blender as it gets fine powder in one or two crushes). Wash it nicely, most of the skin floats on water and can be discarded. But I feel kinda lazy to do the tedious process and also don't have an arakkal(grinding stone) here too, I feel using split moong dal eases out the task. This is a midly spiced curry that is packed with protein and so small kids Onam starts with parippu curry and pappadam. Making parippu curry at home is quite simple keeping a few points to remember. The curry shouldn't turn very thick so add enough water to thin out and also remember that the curry thickens as it sits. This curry when served hot tastes best and so should be done accordingly. If you haven't tasted this yet,give it a try.


Preparation time~ 20 minutes
Cooking time ~ 25-30 minutes
Serves ~ 4
Author ~ Julie
Ingredients
parippu / split moong dal 1/2 cup
water 1.5 cups
turmeric powder 1/2 tsp
salt to taste

to grind
coconut 1/3 cup grated
cumin seeds 1/2 tsp
garlic 2-3 cloves
chilli powder 1/2 tsp- 3/4 tsp

to temper
mustard seeds 1/2 tsp
curry leaves a sprig
dry red chillies 2 broken


Method
  • Heat a thick bottomed pan and add the dal(I use my cooker itself). Stir fry the dal until lightly roasted or till its light brown in color. Switch off flame and leave to cool. Wash the dal 2-3 times and add enough water(more than the dal). Add in turmeric powder and salt. Close in the pressure cooker with weights. Pressure cook for 4-5 whistles or till done(the dal shouldn't fully mash, there should be bits of cooked dal to chew). I love this way but you can fully mash too but I feel fully mashing thickens the dal and doesn't taste very good like the way I generally do.

  • In the mean time,grind the coconut along with chilli powder,garlic cloves,and cumin seeds to a smooth paste adding little water.
  • Add this paste to the cooked dal and simmer for 3-4 minutes or until the coconut mixture boils and the dal mashes slightly to thicken the curry. Add more water if its too thick and adjust salt. Switch off flame.


  • Heat oil in another pan, add mustard seeds when hot. When it splutters add in the curry leaves and red dry chillies. Pour this over the curry, mix and serve hot with boiled rice,a tsp of ghee and pappadam.
NOTES
* The curry is mildly spiced curry, you can always increase the spices as per tolerance.
* You can even add dry chillies to the grated coconut and grind.

For more sadya recipes, click here.

Pour melted ghee over hot parippu curry,


Crush the pappadam and enjoy ;)


Friday, March 15, 2019

Panjipullu Kurukku | Ragi Porridge | Ragi Healthy Drink

Panjipullu Kurukku is a healthy drink that mom used to feed us as infants and then it was given to my kids too as weaning food. In our time, she used to grind the ragi on ammikallu( grinding stone) instead of mixer. Ragi is a super coolant and in summer its super healthy to have this. Ragi improves bone strength, helps in weight loss and controls blood sugar. It is a super pack of energy. I make this once a week for my kids and they love it. When they were infants I used to give them every alternate day along with kaya podi kurukku or multigrain powder kurukku. Palm jaggery is more healthier to add when serving infants. However for elders you can add a pinch of salt or reduce the amount of sugar and serve. Do try this out if you haven't made yet and enjoy !



Soaking time ~ 6 hours 
Preparation time ~ 10 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Ingredients
panjipullu / ragi 1/3 cup
water 3 cups
*milk 1 cup
* sugar 2-3 tbsp



Method

  • Wash and soak the ragi(panjipullu) for 5-6 hours or overnight( remove any impurities like small stones, I generally buy the cleaned packet so don't generally do this step).
  • Grind this ragi by adding half cup water. Strain the ragi mixture in a fine sieve or use cheese cloth to get only the milky white liquid. Add the residue to the blender jar once again and grind again adding half cup fresh water. Strain once again and squeeze out the milk completely to leave behind the brown portion of ragi or the husk(you may throw that out).

  • To the strained milk, add 2 more cups of water and 1 cup milk to make it 4 cups. Add sugar as per your taste buds. I used about 2 1/2 tbsp of sugar.
  • Bring this mixture to a rolling boil on medium flame by continuously stirring else it may stick to the bottom of the pan and get burnt. This mixture thickens as it gets cooked, it may take 3 minutes after boiling to get cooked. Switch of flame and serve warm. This is a drinking like  or a thin custard like consistency, you may use 1/2 cup ragi if you plan to have more thicker version of this. My kids don't like the thick version and so I make it this way.

NOTES
* You can increase the quantity of  milk and use milk : water in the ratio of 1:1. However, I refrain from doing that due to kids allergies.
* I have added boiled milk in this porridge.
* You may add cardamom powder,fried cashews and raisins to this kurukku when serving older kids. But don't use when serving infants.
* You can use palm jaggery when giving for infants which is more healthier than sugar. I have used regular sugar.
* You can add some portion of the brown outer cover of ragi when grinding but here my kids love it this way so I generally refrain from adding.
* You may add thin coconut milk instead of whole milk too to make the porridge.






Wednesday, March 13, 2019

Chowari Pappadam | Sabudana Pappad | How to make Sago Pappad at home ? (Step by Step Pics)

Here exams are on for kids and they are waiting for them to get off this session soon to enjoy summer vacations. Exam time is really a stressful time for kids and I do give them a bit of relaxation even on the previous day of exams to play out or watch their favorite cartoon for a short time. Though they have independently started to study themselves but both need constant supervision to stop their constant annoying fights for all small silly reasons. I think all siblings do the same and we also as kids have done this.  But now realize the headache as moms as to what mom was referring when we were kids ;)


Today's post is a simple pappad recipe that you can make in these hot summer days when you have plenty of sunlight. And kids can help out too, am sure they will enjoy dropping spoonful of sago in plates.I remember mom making these papads at home long back when we stayed in Delhi. We used to love having these papads for snacks mostly but enjoy for lunch too with khichadi. These papads are quite addictive and can be made in bigger batches. I have made this recipe for the convenience of my friends who would love to give a small batch a try. Do try this out, none can stop munching just one!!


Soaking time ~ 2 hours
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 20 papads
Ingredients
sabudana / sago / chowari 1 cup
water 5 cups
cumin seeds 3/4 tsp
salt as per taste


Method

  • Wash and soak the sabudana in 2 cups of water for 3 hours.(Rememeber to measure the water in the same measuring cup and keep the water to sago ratio 5:1.
  • To this add 3 more cups of water and bring to a boil. Add cumin seeds and salt to this mixture.
  • Keep stirring this mixture on medium flame and let it get cooked and transparent. It may take approx. 20 minutes to get done.

  • Switch off flame and then keep steel plates smeared with oil ready to make pappad.
  • Start pouring spoonful of this mixture when its still hot in roundels on this plate till you finish the cooked mixture(don't wait for the mixture to cool as the mixture thickens as it cools and you may not be able to spread evenly).

  • Sun dry these pappad for 2-3 days till its completely dried up. On the second day, flip the papad on to a polythene sheet to fasten the drying process. Dry up all papads before storing in air tight containers. Use as and when required and fry these papads in oil.


NOTES
* Use the smaller variety of sago if you get. I could get only the big ones and have tried using that. But the smaller variety makes better pappads.
* You may use polythene sheets on day 1 to pour the mixture. But this mixture is poured when its still hot and so I don't prefer pouring it on a polythene sheet due to health concerns.
* Add salt slightly more than you usually add for curries as this is pappad. However you may alter as per health needs.
* If you like a spicier version add 1/2 tsp crushed pepper corns or 1/2 tsp chilli powder too. Here kids love plain so I make this way.
* Store in air tight containers. These papads fluff up so well  that it doubles in size than the dried size.

Try out thayiru milagu kondattam if interested.


Friday, March 08, 2019

Mangalorean Jackfruit Fritters | Chakka Appam (Step by Step Pics)

Jackfruits(chakka) are coming up in season and some places its already mature and ripe. Back home, there's a wait for another month says my mom for our favorite jackfruit which is very very sweet. Though there are many jackfruit trees in the backyard but we eagerly wait for this particular tree's fruit to mature as its sweet as honey. I had some ripe jackfruit preserved from this tree from the last season, soaked in jaggery syrup(made by mom) and kept in the freezer. This preserve stayed fresh almost a year and may be more too,but I used up few days back to make these fritters before the next season is here. Once its starts to rain, the ripe jackfruits don't taste sweet and becomes watery. Summers yield the best fruit and so preserve them as much as you can. I had posted jackfruit preserve(chakka varetti) and jackfruit(chakka) jam which are few more good ways to save the fresh jackfruits all throughout the year, check it out.



Mangalorean jackfruit fritters is a sweet fritters made with fresh ripe jackfruits.I had come across this recipe from a magazine and the ingredient list didn't make me think twice before trying. I was fuly convinced that everyone at home would love it as it has jackfruit,rice, coconut and jaggery. I wsn't wrong too, all loved the small bite size fritters with a cup of tea. These fritters are similar to pazham bonda(banana fritters) and needs slow cooking as the inside may not get cooked properly. The colors of these fritters are deep brown as it has jaggery and it takes longer time to turn crisp. The inside is soft like unniyappam and is yellow in color. Unlike unniyappam these can be made instantly without fermentation and the jackfruit paste acts as a leavening to the fritters. Do try this out when you get fresh ripe jackfruits and let me know the feedback too :)


Preparation time  ~ 20 mins
Cooking time ~ 20 mins
Serves ~ 25 fritters
Author ~ Julie
Ingredients
raw rice / plain rice / pachari  1 cup
ripe jackfruit / chakka 1 cup de seeded,chopped small
jaggery / sharkara  1/2 cup melted or powder
coconut grated 1/4 cup (2-3 tbsp)
cardamom pods / elaichi powder / elakka podi  3 numbers or 1/2 tsp
rice flour / ari podi 2-3 tbsp(optional)
salt a big pinch
sesame seeds  1 tbsp
oil to deep fry


Method

  • Wash and soak the rice in water for 2-3 hours(don't soak more than that as the batter may tend to be loose once ground and so oil absorption may increase when you fry these balls).
  • I mixed the jackfruit(chakka) with jaggery(sharkara) syrup and saved in freezer(will share the post on that later on how to preserve jackfruit this way). I have used that jaggery(sharkara) mixed jackfruit which made it easier. You can use fresh de seeded jackfruit(chakka) chopped.

  • Grind the rice to a smooth batter  along with chopped fresh jackfruit(chakka), jaggery(sharkara) syrup/ powder, cardamom pods to a smooth batter without adding any water. The water from the jaggery(sharkara) syrup and jackfruit(chakka) is good enough to grind. I haven't added any extra water. The consistency of the batter is slightly thicker than idli batter. Mix the batter well, add salt, sesame seeds and *grated coconut. Check the sweetness and add more jaggery(sharkara) powder if required(1/2 cup is good enough to yield a moderately sweet fritter as jackfruit(chakka) also is sweet).

  • Heat oil in a kadai and wait till oil is hot enough. Drop spoonful of batter in oil or drop by hands in oil shaping in an oval or round fritters. Drop one after the other after waiting for a 5 seconds interval else they may stick to one another. Using a slotted spoon flip both sides and cook on medium heat else the inside of the fritters may not get cooked properly. Wait till all the sides turn deep golden brown. Drain on a paper towel and serve warm with tea.


NOTES

* No need to add water while grinding. In case require add little water and grind. Add 2-3 tbsp of rice flour to make the batter thick once you mix so that oil absorption is less,the looser the batter oil will be soaked more once fried.
* Grated coconut is generally added to the rice - jackfruit mix to grind but I personally felt adding grated coconut is good enough to add without grinding.


Check out more chakkapazham(ripe jackfruit) recipes here-
* Chakka Kumbilappam
Chakka Ada
Chakka Varetti
Chakka Unniyappam 
Chakka Jam
* Chakka Cake

Tuesday, March 05, 2019

Chembu Erissery | Taro Root Curry (Step by Step Pics)

When there is complete abstinence from all non vegetarian food during lent and I know many of you are cracking your heads for all available vegetarian options.I am also with you for that matter and do let me also know any good vegetarian curries that I haven't posted here yet. As we are also observing lent so you may get to see all vegetarian posts hereafter till Easter. Today's post is a tasty recipe with chembu that mom suggested over a casual talk and I thought to give this a try the very next day. I have already made this thrice now after that and each time this curry has gained interest in all at home. My H is not a fan of chembu(taro root) and during my initial days after marriage he used to stop me from buying this veggie. However, things changed when I once made chembu asthram which he still likes the most. Thereafter he is the one who takes initiative to buy chembu now. Then I gave this a try - chembu pullisery, which is also good for a change. Do you also have someone who doesn't like this veggie? Then this recipe is a great one to feed chembu in disguise as the mashed chembu gives no clues of this veggie and looks like the parippu curry(dal fry). Do give this a try and enjoy !!



Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 4
Author ~ Julie
Ingredients
chembu 2 big ones or 1/2 cups cubed
turmeric powder / manjal podi 1/2 tsp
chilly powder/ mulaku podi 1/ 2tsp
salt to taste

to grind
coconut grated 1/2 cup
cumin seeds/ jeerakam 1/2 tsp
garlic pods 3
chilly powder 1/2 tsp / bird's eye chilli(kanthari mulaku) 3-4

to temper
mustard seeds / kadukku 1/2 tsp
red dry chilli / vattal mulaku 2 broken
shallots 2 sliced
coconut grated 3 tbsp
curry leaves
oil (preferably coconut) 2 tbsp



Method

  • Scrape the skin of chembu and cut in small cubes, put in a bowl with water. Add this to a cooker,add enough water. Add in turmeric powder,chilly powder and salt. Cook for 2 whistles in a pressure cooker.




  • Wait to release pressure and then mash the chembu pieces nicely using a potato masher or a hard spoon. In the mean time, grind the ingredients listed under 'to grind' to a smooth paste. Add this to the mashed chembu mix. Give a quick stir and simmer to boil after adding nearly a cup of water else the curry may thicken very much. This curry thickens as it cools down, so add water accordingly. Switch off flame and keep aside.




  • In another pan, heat oil. Splutter mustard seeds,add in dry red chillies and curry leaves along with sliced shallots. When the shallots turn slightly brown, add in the grated coconut and fry until golden brown. 







NOTES
* You can make erissery using raw banana(vazhakka) instead of chembu.

RELATED POSTS
* Chembu Asthram
* Chembu Pullissery
* Chembu Chips
* Chembu Mezhukuparetti


Friday, March 01, 2019

Meen Achar | Fish Pickle (Step by Step Pics)

Fish pickle is a yummy delicacy that can be had with choodu choru(steamed rice). All the keralites who are away from home town would definitely love to carry this pickle in their packed luggages. This pickle can be preserved for a year. Though everyone at home loves fish pickle but I hardly make and preserve for a year as we do get fresh fish all throughout the year. I make small batches of this pickle which gets over in a week and my measures for the gravy of this pickle is not very watery too. If you wish to add more gravy to this pickle then add in water and vinegar. If you remember the chemmeen pickle posted long back which was made similarly and I made them using salad prawns. Any fresh and firm fish with a middle bone can be made as pickle. Usually I have seen my mom making pickle with tuna(choora). I have used velapara meen(don't know the english name of this fish) to make this pickle. The pickle can be served immediately after making but it tastes best on the third day of making when all the flavours are balanced, the gravy is absorbed and the fish is nice soft well coated with the gravy. Do try this out if you love pickles and if you eat fish. Check it out !!



Marination time ~ 1 hour
Cooking time ~ 20 minutes
Serves ~ a small bowl
Author ~ Julie
Ingredients
for marination
*meen / any firm fish 500 gms
ginger-garlic paste 1 tbsp
* chilly powder/ mulaku podi 2 tsp
turmeric powder / manjal podi 1/2 tsp
lemon juice (1/2 of a big lemon) or 2 tsp
salt to taste

coconut oil to fry fish

for pickling
garlic  one handful sliced / 20 pods
ginger julienned(thin cut) 3 tbsp
green chillies sliced 4
curry leaves 2-3 sprig
kashmiri chilly powder 2-3 tbsp
turmeric powder 1/2 tsp
fenugreek powder / uluva podi 1/2 tsp
asafoetida / kayam podi 1/2 tsp
gingelly oil / nallenna 3tbsp
vinegar 1/3 cup
water 1/2 cup
mustard seeds 3/4 tsp
fenugreek seeds 1/2 tsp
salt




Method

  • Wash and cut the fishes in bite size pieces. Marinate the fish using the ingredients listed above for atleast an hour. The more the marination, the better the flavors seep in.
  • Add coconut oil in a kadai(wok) and add the marinated fish in batches( I have used very less oil as this oil can't be used for any other purpose and will have to be added to the pickle if its more. I just fried in less oil and so it took more batches to fry). Fry them till crisp, drain using a colander and place on a dry plate.

  • In another pan, add gingelly oil and splutter mustard seeds, followed by fenugreek seeds. Slide in the sliced ginger and garlic. Saute until it turns slightly browned and is crisp. Add in the green chillies and curry leaves. Saute for another minute and  then add in the turmeric powder(manjal podi), fenugreek powder(uluva podi) and asafoetida(kayam podi). 

  • Saute and then dissolve kashmiri chilly powder in 2 tbsp of water(prevents burning of chilly powder). Mix well without lumps and add to the pan. Add the fried fish oil too at this time (retains flavors, if you are not using this fried fish oil then you may have to add more gingelly oil than mentioned here in the recipe so that oil floats on top).Cook for 30 seconds until the oil starts floating on top. 

  • Now, add the vinegar mixed with another 2 tbsp of water. Add salt as needed. Bring to a boil and add the fried fish pieces. Cook for 5 minutes until the fried fish is coated well with the masala. Turn off heat and let it cool completely.

P.S:  As the pickle sits, the fish pieces absorbs the gravy and gets well coated with the fish. I have taken the pictures on the next day after making so you can see there is no gravy left out. If you want a gravy in this pickle, then go ahead and add 1/2 more cup of warm water to the pickle when you add the vinegar.


NOTES
* You can use any large fish which are firm like tuna(choora), king fish(ayakoora), velapara. I have used velapara.
* You can even add vinegar to marinate. But I generally use lemon juice.
* Adding kashmiri chilly powder will give better colour to the pickle. You can use the hot chilly powder to marinate the fish and make pickle in kashmiri chilly powder.
* Add more water as needed to make the pickle gravy if you require that way. This way of making pickle hardly has any gravy on the third day after pickling.
* The pickle measures are given for making 500 gms of fish. You can easily double or triple the measures to make larger batches.
* The oil settles in the bottom of the bottle so its better to mix it thoroughly with a dry spoon frequently to prevent the pickle from getting spoiled.



Tuesday, February 26, 2019

Idiyappam Upma ~ Quick Healthy Snack

There are many around the world who don' even get a one full meal. I always remind my kids about the immense shower of His blessings upon us. I don't like wasting food at any cost and I don't like the buffet system in hotels/ restaurants too. The wide range of food items displayed in the buffet and what do you think they do with the left overs in these class hotels. Do they give this to the needy or just trash? I have heard a few restaurants who give it away to the hospital care givers and others in need. But that's just the tip of the iceberg and the others in each city counts to n numbers. Secondly,  the amount of food people devour in the name of 'unlimited' is like putting your own health at risk which I feel is another stupidity. Do you also feel the same ? Its always better to make limited food to make sure we aren't wasting any may that be home or hotels. Also if at all you end up making more then its better to recreate something more tasty and healthy.



Back home, I make use of all left overs in one or the different form to just make sure its better than the packed junk and also to feel good that am not wasting any food. Kids always need something filling when they are back from school. So most of  the breakfast recipes are recreated to make a new dish with the left overs. I have seen my kids totally enjoying the new item. Left over idlis gets converted to idli upmabaked idli snack, left over dosa batter to kuzhi paniyarampunugulu, left over rice as crispy rice balls, left over idiyappam dough as kozhukattaammini kozhukatta or peechappam, left over bread as bread upmabread pakoras, left over dhokla as Amiri khaman. The same goes with the left over idiyappam which can be made into upma and can be enjoyed by garnishing with a little homemade sev or crunchy kerala mixture. Do give any of the recreated breakfast items a try and let me know too.




Preparation time ~10 minutes
Cooking  time ~ 10 minutes
Serves ~ 4 
Author ~ Julie
Ingredients
idiyappam / string hoppers 10

to temper
mustard seeds 1/2 tsp
onion 1 medium chopped
ginger-garlic paste 1 tsp
green chillies 2 chopped
curry leaves 1 sprig
carrot grated 1 medium size
green peas 2 tbsp
coconut oil 3 tbsp
*grated coconut 1/3 cup
lemon juice 2 tsp
salt to taste

to garnish
kerala mixture / homemade sev 3 tbsp


Method

  • Crumble the left over idiyappams and keep aside.(Learn how to make idiyappams in this link here).
  • Heat oil in a pan and splutter mustard seeds. Add in the chopped onion, curry leaves, green chillies. Saute until translucent and then slide in the ginger- garlic paste. saute until the raw smell disappears.
  • Add the green peas and grated carrots. Add salt as needed and cook covered for 2 minutes on low flame. Add in turmeric powder and mix well.

  • Add in the crumbled idiyappams and sprinkle few drops of water. Add in salt if required. Steam cook on low flame so that the idiyappams turn soft and the masala gets combined(takes a minute or two). Switch off flame and add the lemon juice. Give a quick stir.
  • Serve warm with kerala mixture or sev. Enjoy immediately else the mixture will turn soft and may not taste good.


NOTES 
* Grated coconut if added in idiyappam then you can omit adding again. In case, idiyappam is made without adding coconut then you should definitely add grated coconut. I made idiyappams with grated coconut in it so haven't mentioned adding coconut in the recipe. Add when you slide in the crumbled idiyappams.
* You can even garnish with grated coconut at the end like we do when making dhoklas.
* You can use your choice of vegetables when making this upma but I feel carrots and peas compliments well in the upma. You can even leave out the vegetables too.
* Alter the amount of oil used in sauteeing depending on the amount of idiyappam.
* You can add a dash of amchur powder instead of lemon juice. Add in  chat masala to make it even more interesting.


Thursday, February 21, 2019

Beef Paratha (Step by Step Pics)

Parathas are always a happy dinner or quick lunch pack at my place for the boys, but to me its like serving an incomplete mealt(though its complete in itself )if you look on the nutritional part. That's because kids don't like any sides with parathas and just enjoy them rolling these up.H is not a big fan of parathas and he definitely needs a side like yogurt or raitha with parathas. Aloo parathas are the commonest one that they love most. Earlier I posted one non veg parathas so far that is using eggs- egg parathas and no other were tried unless I got to try this one.


Beef paratha was introduced to me by my cousin, all credits to L. His wife had prepared this for their dinner and over a casual phone call to him, got to know that he was having beef parathas. Though the call dropped minutes later, the blogger in me arose hinting I had to give beef parathas a try. I tweaked my own version of making the masala and finally made it. Though beef is one of my family favorite,I don't get it home frequently(may be once in two months or so). Then when I got beef, I had this in mind to try out the parathas with beef. And finally I tried out the parathas, kids were mad over them and I had to repeat making again the second time too when I bought beef. All loved it and if you love beef am sure you will love rolling up these parathas for a quick dinner or lunch pack. I made them for dinner and so the pictures were taken at night. The parathas can be had with a dollop of ketch up or just like that. You can even make the filling ahead and refrigerate to prepare the parathas thereafter. Do give this a try !!



Preparation time ~ 20 minutes
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 8 parathas
Ingredients
to cook  beef 
beef  200 gms
turmeric powder 1/2 tsp
pepper powder 1/2 tsp
salt

to make masala
onions finely chopped 1 medium sized
shallots/ kunjulli 1 cup sliced
ginger-garlic paste 1 tbsp
green chillies / pachamulakku 2 finely chopped
tomato / thakkali 1 small chopped
chilly powder / mulaku podi 1 tsp
turmeric powder / manjal podi 1/2 tsp
garam masala 1/2 tsp
curry leaves a sprig
oil 2 tbsp
salt to taste

to make parathas
wheat flour 2.5 cups
salt
water
ghee to smear


Method

  • Wash and rinse the cubed beef 3-4 times. Drain all water, add the beef to a cooker with 1/4 cup water, salt, pepper powder and turmeric powder. Cover and cook till done for 4-5 whistles or till done(the cooking time may vary as the beef so keep a watch accordingly).
  • Knead the wheat flour and make a dough like we do for chapathi dough. Keep covered for 20 minutes.
  • To make filling- Heat oil in a pan and add the ginger-garlic paste. Saute till the raw smell goes. Slide in the onions, green chillies, curry leaves and shallots, saute till its translucent.

  • Add in the spices on low flame and saute again till raw smell disappears. Add in the tomato and give a quick toss. Keep the pan covered for tomatoes to get cooked and mushy. Finally add in the minced meat(beef) and mix well. Add salt slightly as needed(be careful as cooked beef already has salt in it). Cook covered for another minute till the spices are blend well with the mixture. switch off flame and leave to cool.

  • To make parathas- Make balls larger than for making a chapathi and roll out a 3 cm large disc. Place about 1- 1.5 tbsp of filling in the center and close by bringing the edges together to the center. Seal and dip in dry flour. Flatten a bit using hands and then roll using rolling pin until the parathas get shape. 

  • Heat a pan and wait till its hot. Transfer the parathas on the pan and cook both sides by flipping. Smear ghee or oil on both sides and serve on  a plate.
  • Repeat the same step for making other parathas similarly. Serve warm.




NOTES
* You can add coriander leaves to the masala. I didn't have it ready at hand and haven't added.
* You can try making the same with minced chicken too to make chicken parathas.
* You can use minced beef instead of cooking and mincing too. I that case directly add to the masala mix and cook covered till done.
* You can even make the filling of the parathas ahead and refrigerate. The parathas can be made instantly thereafter.

Check out this link for more parathas and Indian flat bread recipes here.