paratha

Rajma chawal urf rajma paratha is a very soothing and good to stomach combo right?

Weekend Lunch Series: Rajma & Paratha Cardamom 2007

I still think of Kati Roll as the industry standard (their freshly fried paratha is out of control good), and my original post about Kati Roll was the most read post on Midtown Lunch for a long long time.

Farewell Lunch Tour Day 2: Biriyani Cart & Kati Roll | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan 2010

This paratha is called Paratwala paratha in the north.

Kerala Paratha Anjali 2008

This paratha is called Paratwala paratha in the north.

Archive 2008-02-01 Anjali 2008

Once griddle-baked, these parathas were flaky and delicious, a nice change from the usual plain paratha that I make.

Archive 2007-11-01 Nupur 2007

Mooli paratha is an iconic dish in Punjab, but this is the first time I am making it.

Archive 2007-05-01 Nupur 2007

February 27, 2007 7: 16 PM swapna said ... hi anjali peas paratha is looking great ...

Stuff Paratha Minus Aloo Anjali 2007

The way I usually make methi paratha is I mix the methi leaves in the dry flour and then add water to make a dough.

Ending a craving « Salt and Pepper. 2006

This was the conversation that followed me: well I make the atta with 1 cup of wheat floor him: that will give me how many parathas me: usually with some warm milk me I got 4 parathas him: and 1 plain paratha him: oks me: cus I used half a cup of sattu him: oks, go ahead me: so make the atta and keep it aside him: oks me: chop half of a small onion really fine and mix it into the sattu me: u can add salt and red pepper to taste me: and then add 2 tsps of olive oil so it all binds together me: this should give u 4 small laddus him: oks him: so far so good me: keep that aside too and make the chutney me: I used one huge tomato me: I peeled it and then cubed it him: oks me do u know how to peel tomatoes him: oks him: with the peeler me: u make 4 crosswise thin slits in the skin and soak the tomato in hot water for a minute and then in ice cold water me: the skin comes off me: with the peeler, u'll get tomato juice me: so keep the tomato cubes to one side him: cool me: very finely chop one inch piece of ginger him: oks me: and 2-3 garlic cloves him: oks me: then u use this spice mix called panch poran him: oks me: its sposed to have 1 tsp each of saunf, kalaunji, sarson, jeera and methi him: okey me: mix em all together and then use 1tsp of the mix me: heat some olive oil in the pan and add ur mix him: oks me: let it splutter and then add the ginger and garlic me: after 2-3 minutes add the tomatoes me: let em cook on high heat for 5 minutes and then cover and sim him: oks him: oks me: if u have green chillies, u can add those too him: oks me: the whole thing smells nice me: add some salt to taste him: I know me: cook till it looks like a uniform mass and has a nice look to it him: done me: so when ur chutney is ready me u can use one laddu to stuff one loi and make ur paratha me: and enjoy me: this is more of english style of sattu preparation me: my mom taught me this one me: plus u got to remember i am not from bihar him: that was good me: and they taste the same as the one our neighbor made me: so what if the preparation is different me: the taste is not compromised

JFI lentils- parathas stuffed with sattu bilbo 2006

This was the conversation that followed me: well I make the atta with 1 cup of wheat floor him: that will give me how many parathas me: usually with some warm milk me I got 4 parathas him: and 1 plain paratha him: oks me: cus I used half a cup of sattu him: oks, go ahead me: so make the atta and keep it aside him: oks me: chop half of a small onion really fine and mix it into the sattu me: u can add salt and red pepper to taste me: and then add 2 tsps of olive oil so it all binds together me: this should give u 4 small laddus him: oks him: so far so good me: keep that aside too and make the chutney me: I used one huge tomato me: I peeled it and then cubed it him: oks me do u know how to peel tomatoes him: oks him: with the peeler me: u make 4 crosswise thin slits in the skin and soak the tomato in hot water for a minute and then in ice cold water me: the skin comes off me: with the peeler, u'll get tomato juice me: so keep the tomato cubes to one side him: cool me: very finely chop one inch piece of ginger him: oks me: and 2-3 garlic cloves him: oks me: then u use this spice mix called panch poran him: oks me: its sposed to have 1 tsp each of saunf, kalaunji, sarson, jeera and methi him: okey me: mix em all together and then use 1tsp of the mix me: heat some olive oil in the pan and add ur mix him: oks me: let it splutter and then add the ginger and garlic me: after 2-3 minutes add the tomatoes me: let em cook on high heat for 5 minutes and then cover and sim him: oks him: oks me: if u have green chillies, u can add those too him: oks me: the whole thing smells nice me: add some salt to taste him: I know me: cook till it looks like a uniform mass and has a nice look to it him: done me: so when ur chutney is ready me u can use one laddu to stuff one loi and make ur paratha me: and enjoy me: this is more of english style of sattu preparation me: my mom taught me this one me: plus u got to remember i am not from bihar him: that was good me: and they taste the same as the one our neighbor made me: so what if the preparation is different me: the taste is not compromised

Archive 2006-06-01 bilbo 2006