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.

Loochi for breakfast

Ah, the joy of taking a few days off after a big successful event at work place. And what can be more relaxing than to have an intense affair with the kitchen!
Here is my first date ... a breakfast platter. Everything is fair in love and cooking, no calories counted smile emoticon

Loochi (Poori), scrambled egg and Kothal (jackfruit) sabji. Loochi is favourite of the Assamese. Goes well with any sabji, meat curry, halwa or kheer. Loochi is normally preferred exactly like the above pictures, pale fried.

Kothal (Jackfruit) sabji :


Ingredient :
1. One small tender Kothal, around 500g. Peeled and cubed.
2. 3 medium potatoes, peeled and halved 
3. Paste of : 2 medium onions+6 to 8 pods garlic+little ginger
4. Dry ground masala : 1 tsp each garam masala, jeera, dhania, chilly of course to taste
5. Salt to taste
6. Half a tsp turmeric
7. A few bay leaves
8. 3 to 4 tbsp mustard oil

Tender Jackfruits

Method :
Blanch the cubed kothal, leave aside.
Add salt, turmeric to potatoes and stir fry a little, keep aside. Accordingly fry kothal adding salt, turmeric and keep aside.
Heat oil, put in bay leaves, fry wet paste a little, add dry masala, salt, turmeric. 
Add kothal and potatoes when the masala turns pale brown. Keep frying for a while. 
Add water, cover and cook till done.

Loochis are wonderful with any accompaniment like fried potatoes, daal, halwa, kheer  etc .

Any curry or sabji can be a good accompaniment to Loochis

One of my favourite accompaniment with Loochi is BILAHI r OMBOL

Mughlai Paratha

Ingredients :
1. 250 g flour
2. 1 egg
3. 1/2 tsp baking powder
4. 1/2 kg ghee
5. 1 tsp sugar
6. 1/4 tsp salt
7. Warm water to requirement

 Method : 

Mix flour, 2 tbsp ghee, sugar, salt and baking powder well. 

Add egg and warm water(little at a time) and knead. Knead to get an extra soft dough. Keep the dough covered with a moist soft cloth for around 3 hours.

Take little ghee on your hand and go on kneading making 4 portions. 

Make balls and roll out quite thin like a roti. 

Smear ghee on the surface and sprinkle flour on it. 

Make a slit starting from the centre to the edge with the pointed knife. 

Go on rolling the roti, shaping like a cone and press between your palms to form a ball again. 

Roll out, but quite thick this time. 

Fry on tawa/pan with ghee. 

Mughlai Paratha is best to serve/eat with Mughlai Chicken.