KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.

 

 

 

 

PEAR CHOCOLATE PUDDING


The title should have been pear upside down chocolate pudding.As it looked too long to

fit i had to use the snip tool.

It is an eggless dessert and an awesome treat for vegans.The soft pear is one of my

favourites ,as it works wonders when used in desserts and cakes.This time i mixed it

with red wine and it was rich,moist and extremely delicious.

Do try and send in your comments !

Now for the recipe.

img_20180708_14005686567763105.jpg

INGREDIENTS

For the base

3-4 soft pear sliced

1 tsp.lime juice

3/4-1 cup red wine

1/2 cup brown sugar

a piece of cinnamon

For the cake 

115 gm flour

150 gm brown sugar

40 gm cocoa powder (8 tsp)

3/4 tsp coffee powder

3/4 tsp.baking soda

45 ml coconut oil

1 tsp.vinegar

180 ml hot water

a pinch of salt

flaked almonds to sprinkle on the top after baking (toasted almonds will be fine too)

METHOD 

Mix all the dry ingredients and wet ingredients separately ,and then mix together.

The water you pour should be compulsorily hot as this contributes to the rich dark color.

Grease a preferred cake tin.Mix the pear slices with the lime juice and arrange (you can

use halves of pear too without slicing)in tin.

Add wine,sugar, and cinnamon.Pour cake mix over the pear and bake in a moderate

oven (*preferably a water bath) for 35-40 mins .(180 degrees)

Cool and turn it upside down. Decorate with flaked almonds .It can be served warm with

cream,a blob of ice-cream if you like.

I like it plain …!

*A water bath – when the cake is baked in a tray of water inside the oven.

you can also a place a cup of water inside the oven if you are not able to use the bigger tray with water.

 

 

 

 

 

BUTTERSCOTH POP CORN


Who doesn’t love popcorn?Everyone loves it and nowadays it is sold in many flavours .

I will first, share with you how to pop corn at home in a kadai or wok .

It is very  easy to make at home ,so health watchers you can try in a jiffy at your comfort.

You could make these and store for even a week or more,provided it is left to store…

Let’s move on to the recipe now.

INGREDIENTS

A handful of corn pellets (good quality)

3-4 tblsp of any oil

METHOD

Heat oil in a thick bottomed kadai or wok .

Add the corn and saute for a minute or two on medium flame.

Cover with a lid (a transparent one will be fine).If you don’t get the ‘pop’

sound .open the lid partially and saute again for a minute and quickly cover.

It will start to pop up gradually( do not open the lid).Wait till the pop sound mellows

down.Switch off the flame and open after a minute.The wok will be full ,so do use a big

kadai.

img_20180705_1634361311314953579.jpg

BUTTERSCOTCH POP CORN

1 tblsp butter

1/4 cup sugar(preferably brown)

1 tsp water

Heat the butter and sugar together till sugar melts.

Add water .Next toss in half of the popped corn and mix well till the sugar is well coated.

Some variations to toss with

Melted cheese

Butter and chilli flakes or paprika

Caramelised sugar 

Melted chocolate 

 

 

 

PANDAN ‘N’ COCONUT JELLY


Pandan known as rampe in Asian countries is an aromatic wonderful herb.

Even the dry leaves of rampe never fail to give aroma.These grow in big clumps and can

be grown in pots too.

Viewing few of the health factors -It is a painkiller when taken as tea.

Good for arthritis ,chest pains,gum pains,blood pressure and for hair loss too.

The aroma of pandan leaves aid those who have loss of appetite.

Coconut milk and agar agar  have many health benefits which many of you know,

so i will not be pointing the health benefits of the same.

Pandan leaf extract is one good combination with coconut milk ,whether it is

savoury or sweet,so do try this recipe and send in your suggestions.!

Let’s get into the recipe now.

INGREDIENTS

10 gm agar agar (the box sold in indian stores is 10 gm)

3-5 medium sized pandan leaves ground with a little water

sugar to taste

100 ml water

METHOD (for pandan layer)

Prepare the pandan layer by mixing the agar agar in 100 ml water,and heating it till

dissolved.(Divide the dissolved agar agar mixture into 2 portions,one for the pandan

layer and the other for coconut milk layer)

Use half of the agar agar mixture and mix with the pandan extract  (strained) and 2 cups

of water.Add sugar to taste.

Pour into moulds and allow to set in refridgerator (normally the jelly sets at room

temperature ,so by the time you prepare the coconut layer it will set.

FOR THE COCONUT MILK LAYER

750 ml coconut milk

sugar to taste

a pinch of nutmeg

1/2 tsp.rose essence (optional)

remaining agar agar mixture

METHOD

Mix all the ingredients together ,and heat for a few seconds and pour over the set

pandan layer .(pour when cool ,but take not to delay as the mixture will set quick)

Allow to  set in refridgerator for a few hours and cut into shapes you like.

Well, i flipped the pandan layer to the top,and cut shapes.You could pour into individual

moulds too.

image120246089.jpg

 

 

 

COCONUT POUND CAKE


After a long unavoidable pause,i’m excited to share this recipe with you all.

Was planning to make a normal butter cake,but at the snap of the moment i thought to

add coconut ,with some nuts,and believe me it was excellent in taste and texture .

Do try the recipe and send in your comments.

img-20180703-wa0022~3179850858..jpg

INGREDIENTS

200 gm butter

200 gm brown sugar (partially powdered)

200 gm flour

4 eggs

1.5 tsp.baking powder

1/2 cup grated coconut

2 tblsp ginger preserve chopped

1/4 cup raisins soaked in rum or brandy (optional soaking)

a pinch of salt

1/4 tsp nutmeg powder

1/2 tsp cinnamon powder

For the base

1/2 cup grated or shredded coconut

Cashewnuts ,or any nuts you prefer

METHOD

Cream the butter and sugar till creamy.

Add in the coconut and beat for a few more seconds.

Add egg one by one gradually and beat well with the preserve and the soaked raisins

Sieve in the flour with the baking powder and salt ,and mix lightly into the batter till well

corporated.

Grease a cake tin  well.(loaf or square)

Spread the ingredients for base in the tin.Pour the cake batter over it .

Bake in a moderate oven (180 degrees) for 30-35 minutes or till done.