Triangle Paratha/Parota

A soft and delicious Paratha/Parota. Can be served with any curry but my family's favourite is with mutton curry 

Ingredients : (Makes 10 Parotas)

1. 5 cups Maida/Flour (the cup I use for measuring is a little smaller than the usual tea cup)
2. 2 tsp Ghee
3. 1/2 tsp (level) Salt
4. 1 tsp Sugar
5. Water to knead
6. Ghee to fry 

Method : 

Mix the ingredients from 1. to 4. Once mixed well, add water, a little at a time and knead well. Knead till it is very soft. 
Make 10 equal portions. Take one portion, flatten between your palms and roll out like roti, but very thin. Take half a tsp of Ghee and spread over the rolled out roti like the above picture. Sprinkle Maida over it and fold into half. 

Spread Ghee on this folded roti now, sprinkle Maida and fold again. It will look like the above picture. 

Roll it out again, but carefully this time so that the layers/folds remain, triangle shape is good, yet rolled out properly like the above picture. Make the rest of the Parotas this way. 

Put a tsp of Ghee on tawa, fry Paratha on medium heat. 

Serve hot with any curry, preferably mutton.... Love the taste but more than eating, I love to make this Paronta and serve.

Saboodana (Sago) Vada

Saboodana Vada, just the right snack to enjoy with a cup of your favourite tea in the late afternoon. 
Sago = Tapioca Sago or Tapioca Pearls 

Ingredients : (makes around 16 vadas)

1. Sago 1 cup

2. Water 1/2 cup

3. Potato 3 medium

4. Peanuts little less than 1/2 cup

5. Green chilly to taste

6. Salt to taste

7. Sugar 1/2 tsp

8. Oil to deep fry

Method :

Soak sago in 1/2 cup water for 4 hours.

Roast peanuts, grind a little (coarsely).

Boil potato, mash with salt, chopped green chilly, peanuts, salt and sugar

Now mix sago carefully to the mashed potato.

Make round vadas flattening a little on your palms.

Deep fry on medium heat till golden brown on both sides. 

Serve with your favourite chutney.

Saboodana Khitchree

Big pearls of Sago (Tapioca Sago or Tapioca Pearls) is preferred for this recipe.   

Ingredients : (serves 2)
1. Sago (Saboodana), 1 cup
2. Water, 2 cups
3. Peas, (shelled) half cup
4. Potatoes, 2 medium
5. Almonds, 5
6. Ghee, 3 tbsp 
7. Mustard seed, half tsp
8. Salt, to taste (may use Sendha namak/Rock salt which is used during fasting)
9. Curry patta, a few
10. Lemon juice, 1 tbsp (optional)

Method : 
Soak Saboodana in 2 cups water for 5 hours. Drain remaining water, spread on a big plate and keep under fan to dry for another hour or so. 

Soak almonds for an hour, peel and slice. 
Peel and cut potatoes into small pieces. 
Cook peas in water adding a little salt till tender. Heat little ghee, stir fry peas for a minute or so and keep aside.
Heat little ghee, fry almonds till golden, keep aside.
Heat little ghee, fry potato till cooked and turns brown. Keep aside. 
Heat ghee, put the mustard and curry patta, cover and let it splutter. Add potato, peas, almonds and saboodana, salt. Stir fry carefully for 2 to 3 minutes. Add lemon juice (optional). 

Serve with a cup of tea. Any nuts or any vegetable of the season may be used in this recipe.