Saturday, March 13, 2010

Paratha and Egg Curry

Tried and tasted by Nivedita
Hi All,
My daughter's favorite food on weekend. When we were in UAE, we never missed to have Kerala parrotha with chicken curry from Malabar restaurant on weekends. It was a must food for all of us. But here I have replaced it with home made paratha and egg curry. My mother prepares very tasty and soft parathas. One can not beat the taste of original Kerala  Paratha, but adjustment is the life!!! :-). I still need to learn how to make the original Kerala or Malabar parathas.


To make parathas,
All purpose flour - 1 cup
Salt - 1/2 tsp
Ghee - 2 tbsp
Water to make dough
Transfer the flour, salt and ghee into a plate or bowl. Go on adding little water to make very soft dough and keep it covered with moist cloth for an hour.
For Paratha filling,
Ghee or oil - 1 tsp for each paratha
Sesame seeds powdered - 1/2 tsp for each paratha
All purpose flour to dust the parathas.
Sesame seeds and fresh coriander to garnish the parathas.
(I wanted to take step by step photos to make  parathas. But, my friend had taken the camera. I am finding it difficult to describe it in words. Hope you will understand. When ever I prepare this again, I will make it sure to take pics and put it here.)
Divide the dough in to medium size balls. Take one ball, roll it to puri size. Spread the ghee or oil. Fold it round like a cylinder(sorry, I am not getting proper words) and then again like a ball. Roll it to puri again. Repeat the same step again.  Now spread the sesame  powder and roll it again. This is the final rolling. Now roll it in to a chapati size and roast it both the sides with little oil. Garnish with Sesame seeds and fresh coriander.
Parathas are ready to serve. Parathas tastes great only if you have them hot!

For Egg curry,
Eggs - 4 hard boiled
For masala
Onion - 1 big
Tomato - 1 big
Fresh or dry coconut - 2 tbsp
Ginger and garlic paste - 1 tsp
Fresh coriander - handful
Red chilly powder - 1 tbsp
Cardamom - 1
Cloves - 2
Cinammon - 1/2"
Star aniseed - 1 petal
Salt to taste
Poppy seeds - 1 tbsp
Tamarind - 1 tsp
 Put all the above ingredients to a blender and make into fine paste. Keep it aside.
To make curry
Oil - 2 tbsp
Onion - small, long thin slices
Turmeric powder - 1/8 tsp
water to make curry.
Heat oil in a vessel. Add onion and fry till brown.Add turmeric powder. Add ground paste and fry till the raw smell of onion vanishes. It may take 15 to 20 minutes. Keep on stirring or it will get burnt. Once the masala starts leaving the oil, add one cup water and check the consistency. Adjust the water quantity. Allow it to boil. Adjust the seasoning and add boiled eggs. Cook for few more minutes. Garnish with fresh coriander and serve with parathas.
Sending this to Srilekha's     EFM - Parathas and Gravies / Curries Series!     event.


Keep Smiling,

8 comments:

Jagruti said...

Lovely paratha and Egg curry...

Hamaree Rasoi said...

Parathas look crisp ...and egg gravy looks yummy
Deepa

Nithu Bala said...

Nice parathas Dear..

uma said...

Hi Nivedita,
nice combo.. thanks for sharing paratha !...

Simply Life said...

YUM! This looks delicious!

Deepa said...

such a yummy combo..i love egg curry..

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Krishnaveni said...

Excellent dish

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