Peas Masala Recipe Ingredients: 3 onions, 3 cloves, 1 piece of cinnamon, a small amount of roasted gram (pottukadalai) or 8 cashew nuts, 1 spoon chili powder, 1 spoon coriander powder, 1/2 tsp garam masala, oil, fennel seeds (soumbu), ginger-garlic paste, 1 cup green peas, salt, 1 cup water, and 1 ladle of curd. Step 1 (Grinding): Sauté 3 chopped onions in a pan with a little oil until soft. Let it cool. In a mixer, add the cooled onions, 3 cloves, 1 piece of cinnamon, roasted gram (or 8 cashews), 1 spoon chili powder, 1 spoon coriander powder, and 1/2 tsp garam masala. Grind into a very smooth paste. Step 2 (Cooking): Heat oil in a pressure cooker. Add a few fennel seeds. Add ginger-garlic paste and sauté well until the raw smell disappears. Add 1 cup of green peas and sauté for a minute. Step 3 (Pressure Cook): Add the ground gravy paste, required salt, and 1 glass of water. Close the cooker and cook for 3 whistles. Step 4 (Finishing): Once the pressure releases, open the cooke...
Butter Parotta Recipe (Flaky South Indian Flatbread)
Ingredients:
Main: Maida (All-purpose flour) – 2 cups, Butter – 50g, Water – as required, Salt – to taste
Other: Cooking Oil – a little (for layering and frying)
Instructions:
In a mixing bowl, combine 2 cups of maida, 50g of butter, a pinch of salt, and a little oil.
Gradually add water and knead it thoroughly into a soft, pliable dough. Cover and let it rest/soak for 30 minutes.
After 30 minutes, stretch and knead the dough well again.
Divide the dough into equal balls. Apply a little oil on your hands and roll out each ball into a thin sheet, just like a chapati.
Slice the rolled dough lengthwise into thin strips. Gather all the strips together into a single bunch, stretch gently, and roll it tightly into a coil (just like twisting a traditional Malabar parotta).
Apply a thin layer of oil or butter over the coiled dough balls and let them rest for 5 minutes.
After 5 minutes, gently roll out the coiled balls again with a rolling pin into medium-sized round flatbreads.
Heat a tawa/griddle on medium flame. Place the parotta and cook both sides evenly until beautiful golden spots appear.
Remove from the tawa and while it is still hot, pat/crush the sides of the parotta with both hands to loosen up the flaky layers. Super soft Butter Parotta is ready!
Up Next: Let's look at how to make the perfect side dish—Salna
—for this Butter Parotta in the next post.
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