Kerala Paratha(Porotta)

Ingredients

• Allpurposeflour
  All Purpose Flour (English) / Maida Maavu (tamil) / Maida Mavu (malayalam) / Maida Pindi (telugu) / Maida Hittu (kannada) / Maida (hindi) / Maida (Bengali) / Mando (Gujarati) / Maida (Konkani) / Maida (Marathi) / Maida (Oriya) / 
  
  for more details, click the name of the ingredient
   (Maida) - 2 cups
• WheatFlour
  Wheat Flour (English) / Gothumai Mavu / Chapathi Mavu (tamil) / Gothambu Podi (malayalam) / Godima Pindi (telugu) / Godhi Hittu (kannada) / Atta (hindi) / Atta (Bengali) / Ato (Gujarati) / Gova Pitti (Konkani) / Kaneek (Marathi) / Atta (Oriya) / 
  
  for more details, click the name of the ingredient
   - 1/4 cup
• Eggs
  Egg (English) / Muttai (tamil) / Mutta (malayalam) / Gruddu (telugu) / Motte (kannada) / Anda (hindi) / Endu (Gujarati) / Motto (Konkani) / Ande (Marathi) / 
  .
  for more details, click the name of the ingredient
   - 2 nos
• Milk
  Milk (English) / Paal (tamil) / Paal (malayalam) / Hallu (kannada) / Doodh (hindi) / Dudh (Gujarati) / Doodh (Konkani) / Doodh (Marathi) / 
  
  for more details, click the name of the ingredient
   - 1/2 glass
• Soda powder - 1/2 tsp or 1 tsp
• Sugar
  Sugar (English) / Sakarai (tamil) / Panjasara (malayalam) / Chakara (telugu) / Sakkare (kannada) / Cheeni / Shakkar (hindi) / Khand (Gujarati) / Peyndaar (Konkani) / Sakhar (Marathi) / 
  
  for more details, click the name of the ingredient
   - A little
• Salt
  Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 
  
  for more details, click the name of the ingredient
   - As reqd
• Oil - As reqd
•                                              Directions
   
• 1)Mix together maida and wheat flour in a vessel.
• 2)Add oil and the rest of the ingredients and make a soft dough. Make sure to pat the dough hard on a clean surface to make it soft.
• 3)Cover the dough with a wet cloth for aleast 4 hrs.
• 4)Before making the porottas, knead the dough once again with hands.
• 5)On a clean surface, rub oil.
• 6)Make small balls off the dough and roll them out like chappathis but in oval shape.
• 7)Make pleats so as to look like a hand made paper fan.
• 8)Roll it holding on one end to form a round. This is done to get the layers. Then roll out to make it like a chappathi.
• :- Make sure to roll only on one side with the chappathi stick.
• 9)Put this on a pan on low flame till the kerala porotta (paratha) is ready.
• 10)Once done, use both hands and pat on the sides of the kerala porotta (paratha) to get the layers.
• :- kerala porotta (paratha) is ready.
• :- Serve kerala porotta (paratha) with beef or mutton or chicken curry

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Potato Chips

Ingredients

• veg oil
• potato(paper sliced)
• salt and chilly powder

Directions

1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

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Bhindi Masala

Ingredients

•	Ladyfingers (bhindi)	500 grams
•	Oil	4 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Onions,sliced	2 large
•	Green chillies,slit	3-4
•	Red chilli powder	1 teaspoon
•	Coriander powder	1 tablespoon
•	Turmeric powder	1/2 teaspoon
•	Salt	to taste
•	Dry mango powder (amchur)	2 teaspoons

Method
Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.

Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute.

Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally. Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.

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CHICKEN CHETTINAD RECIPE

Ingredients:


1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste


How to make chicken chettinad:
Clean the chicken, remove the skin and cut into small pieces.
Chop the onions and tomatoes separately.
Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
Add the tomatoes, red chili powder and turmeric powder and sauté.
Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
Cover and cook till the chicken is done.
Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

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