hello mrs mano
Topic started by pavithra (@ cache7.156ce.scvmaxonline.com.sg) on Mon Apr 7 01:04:34 .
All times in EST +10:30 for IST.
hello mrs mano,
tell me how to make barotta , as layered ones which is sold in the road side shop , have to use soda salt or baking powder is this really needed. plz help me, help me
thanks pavithra
Responses:
- From: Mrs.Mano (@ ac0.emirates.net.ae)
on: Mon Apr 7 15:30:45 EDT 2003
Hello Pavithra!
In hotels they do not add soda bi carbonate, and baking powder when preparing Parottas. Here is the recipe for layered Parottas.
PAROTTA:
Sieve 1kg plain flour. Add 1 egg, ¼ cup oil, 2tbsp sugar, ¼ cup milk and ¼ cup ghee to the flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three hours. Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi. In hotels, the professional cooks will make it flip in the air to a very big transparent circular layer and then they will fold it and roll into round balls again. We could do like that only if we are trained in it. So we can fold the chappathi like saree pleats and then make it into a ball again. Spread ½ to 1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides. After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.
- From: pavithra (@ cache7.156ce.scvmaxonline.com.sg)
on: Tue Apr 8 03:35:56 EDT 2003
dear mrs.mano,
thanku very much i would surely try this and tell u the feedback thanku so much , can u pls tell me the recipe for plain gravy which is served in the hotel with parotta , and also egg gravy .
regds
pavithra
- From: Mrs.Mano (@ an7.emirates.net.ae)
on: Tue Apr 8 15:02:24 EDT 2003
Dear Pavithra!
Each hotel prepare their own masala for parotta. I do not know the particular recipe of the salna which is served in the roadside shops along with parottas. Many hotels serve veg/non veg korma for that.If you want any recipe of korma, then I will post it for you.
- From: pavithra (@ cache7.156ce.scvmaxonline.com.sg)
on: Sat Apr 19 08:02:46 EDT 2003
hi mrs.mano,
the parrotta really can out very well thank u so much .
- From: Kavithakishin Chugani (@ ce7.time.net.my)
on: Mon Jun 16 06:31:51 EDT 2003
Hi mrs mano,
I read yr page and would like to ask you for recipes of indian sweets like mysore pak and jelebi.
thanks a lot
mrs kavitha kishin chugani
- From: Mrs.Mano (@ an7.emirates.net.ae)
on: Fri Jun 20 00:59:57 EDT 2003
Hello Kavithakishin Chugani!
Here are the recipes of Mysore Pak and Jilebi which are taken from the cookery book of a well known cookery specialist..
BOMBAY JILEBI:
Sieve 200gms plain flour, 1 1/2 sp rice flour amd 1/2sp baking powder. Mix 1/2 cup curd and a little water with these ingredients to form a batter like 'Bajji batter'. If you want colour, you can add yellow or orange food colour to this.Heat the oil in a kadai which has a height of 21/2 cms evenly. The fire should be medium. Fill the batter in a jilebi maker or the jilebi cloth and eventually press it to form jilebies on the hot oil. When the jilebies are cooked and crisp take them away. Soak the hot jilebies immediately in sugar syrup which is mixed with little cardamom powder, rose essence and saffron.After a few minutes take them away and place them on a plate.
MYSORE PAK:
Sieve 1 cup gram flour. Mix 1tbsp hot ghee with this thoroughly. Make syrup with 2 cups of sugar and 1/2 cup of water. The fire should always be medium. When the syrup is thickening pour a drop of it on a cup of water. You must be able to form that drop into a small ball. It must not be hard. It must be flexible. If it gets too hard, then the mysore pak will turn very hard. In this stage, sprinke the gram flour to the syrup continuously with yr left hand when you are mixing it with yr right hand. Simultaneously, 1 cup of ghee, 3/4 cup of dalda and 1/4 of oil should be heated on a kadai. When all the flour is mixed well with the syrup, pour the mixed ghee little by little when you are mixing the contents of the kadai continuously.When all the ghee is sucked up, then the ghee will starts to come out after a few minutes. In this stage, take the kadai from the fire and pour the musore pak on a greased plate evenly. Cut into pieces when it is a little hot.
- From: Hemant (@ 203.195.208.26)
on: Sat Jun 21 10:41:15 EDT 2003
Hello Mrs.Mano,
Your Kothumalli Thokku recipe has been uploaded in my website under guest column.
Thanks for a very fine recipe.
- From: kala chandra (@ bbcache-8.singnet.com.sg)
on: Sun Aug 10 01:30:52 EDT 2003
Mrs Mano,
Ummmmmm.........Yammy. parottas melt in the mouth. Thank you very much
kala chandra
- From: Mrs.Mano (@ 213.42.2.15)
on: Sun Aug 10 05:39:00 EDT 2003
Hello kala Chandra!
Thanks for the response!
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