Thursday, March 28, 2013

Parota With Chicken Chalna/Gravy

Parota
Ingredients:
Maida/All purpose flour – 5cups
Salt – as required
Sugar – 1 tsp
Water – as required
Oil – ½ cup
Method: 
  Knead the flour with added salt, sugar and water until they become soft dough.
  Divide the dough into lemon size balls and add ½ cup oil.
  Soak the dough balls in oil for 8hrs.
  Then apply oil in the surface or on a polythene paper and roll the dough ball very thinly.   


  Now take the rolled dough from one corner and fold it into swivel shape as below.


  Then again press the dough with hand or roller slightly.

  Now heat the pan and place the rolled dough in the pan and add little oil around to cook.
  Turn the dough in the pan until it is evenly cooked.
  Now take the parota and press it slightly in the edges with the palms.
  Now parota is ready.

Chicken chalna 1
Ingredients:
Chicken – ½ kg
Chopped Onions – 2 nos
Chopped Tomatoes – 2 nos
Cumin powder – 1 tsp
Turmeric powder – ½ tsp
Ginger/Garlic paste – 1 tsp
Chilli powder – 3 tsp
Coriander Powder – 1 tsp
Oil – 1tbsp
Coconut – 1 cup
Cashews – 50 gms
Method:
  Heat the oil in a pressure cooker.
  Add the chopped onions and little salt and saute it well.
  Add ginger/garlic paste and saute until the raw smell disappears.
  Now add the chopped tomatoes and saute for two mins.
  Now add the chicken pieces.
  Keep stirring till the water evaporates. 
  Then add turmeric powder, chilli powder, cumin powder, coriander powder and a cup of water and salt.
  Close the lid and pressure cook it for 10 mins in a medium flame.
  Now switch off the stove.
  Open the cooker after the pressure releases.
  Grind the coconut and cashew into thick paste. 
  Add the paste into the chalna in cooker and keep it in low flame for 10 mins.
  Serve hot with Parotas.

Chicken chalna 2 (Hotel style)
Ingredients:
Chicken – ½ kg
Chopped onions – 2 nos
Chopped tomato – 2 nos
Ginger/Garlic paste – 2 tsp
Turmeric powder – 1 tsp
Dry chilly – 8 nos
Coriander seeds – 1 tsp
Poppy seeds – 2 tsp
Cinnamon stick – 1 stick
Cloves – 2 nos
Cardamom – 2 nos
Coconut milk – 1 cup
Oil – 1 tbsp
Curry Leaves – few strands
Coriander leaves – for garnishing
Salt – as required
Method: 
  Heat the pan and add dry chillies, coriander seeds, poppy seeds, cinnamon stick and cloves and fry it.
  Grind all the fried items and make a fine powder.
  Heat oil in a frying pan, add and fry the chopped onions till it turns slightly brown color. 
  Then add chopped tomatoes, ginger/garlic paste, curry leaves and saute.
  Add the chicken, turmeric powder and salt, saute for 2 minutes.
  Now add 2 cups water.
  Keep it in slow flame till the chicken is cooked.
  Add coconut milk and cook for 2 minutes.
  Garnish with coriander leaves.
  Serve hot with parota.

No comments:

Post a Comment

Your Comments Are More Valuable...Submit Them Here