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    Parotta & Kurma

    Uploaded by

    Kristine Reyes
    This document provides recipes for Parotta and Kurma, two classic South Indian dishes often served together. It gives instructions for making soft Parotta from maida flour, including mixing the dough with oil and sugar and rolling it into balls to proof. The Kurma recipe calls for dicing and boiling potatoes and carrots, then making a paste of coconut, cashews, poppy seeds and other spices to create a gravy-like sauce to serve with the Parotta. Both recipes can be made at home and take about 30 minutes to prepare.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Parotta & Kurma

    Uploaded by

    Kristine Reyes
    106 views3 pages
    This document provides recipes for Parotta and Kurma, two classic South Indian dishes often served together. It gives instructions for making soft Parotta from maida flour, including mixing the dough with oil and sugar and rolling it into balls to proof. The Kurma recipe calls for dicing and boiling potatoes and carrots, then making a paste of coconut, cashews, poppy seeds and other spices to create a gravy-like sauce to serve with the Parotta. Both recipes can be made at home and take about 30 minutes to prepare.

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    Parotta & Kurma

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    This document provides recipes for Parotta and Kurma, two classic South Indian dishes often served together. It gives instructions for making soft Parotta from maida flour, including mixing the dough with oil and sugar and rolling it into balls to proof. The Kurma recipe calls for dicing and boiling potatoes and carrots, then making a paste of coconut, cashews, poppy seeds and other spices to create a gravy-like sauce to serve with the Parotta. Both recipes can be made at home and take about 30 minutes to prepare.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    106 views3 pages

    Parotta & Kurma

    Uploaded by

    Kristine Reyes
    This document provides recipes for Parotta and Kurma, two classic South Indian dishes often served together. It gives instructions for making soft Parotta from maida flour, including mixing the dough with oil and sugar and rolling it into balls to proof. The Kurma recipe calls for dicing and boiling potatoes and carrots, then making a paste of coconut, cashews, poppy seeds and other spices to create a gravy-like sauce to serve with the Parotta. Both recipes can be made at home and take about 30 minutes to prepare.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

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    You are here: SOUTH INDIAN RECIPES > OTHER SPECIAL RECIPES > PAROTTA & KURMA
    Parotta & Kurma http://www.southindianfoods.in/parotta_and_kurma.html
    1 of 3 3/30/2013 8:07 PM
    TAMILNADU Recipes
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    KITCHEN TIPS South
    Parotta & Kurma are inseparable.Most of us would have tasted Parota & Kurma at hotels or road side
    motels or even on the road side hotels. But have you ever thought to prepare this great mouth watering
    dish at home. Its easy. With little practice even you can prepare this recipe. Paratha is prepared from
    wheat flour and it is available in most of the north Indian hotels. The south Indian style Parotta is
    prepared from Maida. Feast this great recipe to your taste buds.
    Type: Breakfast or Dinner, Cuisine Style: India, Cooking Time: 30 minutes, To
    Serve: 2, Take with: Kurma
    First lets start making Parotta
    Ingredients
    Maida - 1/4 kg
    Salt - as needed
    Sugar - a pinch
    Oil - 100 ml
    Water
    Preparation
    Take maida in a big bowl
    Add pinch of sugar, 1 tbs of oil and salt
    Mix water slowly till you get soft dough (it should not be sticky)
    Pour 50 ml oil in the dough and mix well (now you will get softer than before)
    Make equal lemon sized ball and keep it for 1 hour
    Place the maida ball on the polythene sheet/ kitchen marble floor and put 1 tbs of oil over the ball
    Using your two palms spread equally (like a cloth)
    Then make a spiral (like snail shell shape) by holding it at one end
    Now press over the spiral and make Parotta
    Note
    50% wheat and 50% maida mixture can be used
    Tip
    Optionally you can add white portion of the egg to get soft Parotta
    Now Kurma...
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    Parotta & Kurma http://www.southindianfoods.in/parotta_and_kurma.html
    2 of 3 3/30/2013 8:07 PM
    Indian
    Ingredients
    Onion
    Carrot & potato - (1/2 inch diced boiled separately)-1/2 cup
    Tomato - 1
    Green chilli - 2
    Ginger- 1 inch piece
    Garlic bulbs - 3
    Cashew nut (whole)- 6 nos
    Poppy seeds (Tamil: Kasakasa) - tbs
    Grated coconut- 5 tbs
    Cloves - 4 Nos
    Elachi - 5 Nos
    Turmeric Powder- a pinch
    Cinnamon -1/2 Stick
    Buttermilk (diluted)- 1/2 cup
    Salt - as needed
    Sugar - 1 tsp
    Curry leaves - 1 spring
    Oil
    Preparation
    Cut the onion and Tomato alongside
    Grind coconut, green chilli, cashew nuts & Poppy seeds to fine paste
    Smash ginger & Garlic
    Heat the pan and put 1 tbs of oil
    Now put Cloves, Elachi, Cinnamon
    Add the smashed ginger and garlic and saute till raw smell goes off
    Then put the diced onion, curry leaves and fry till raw smell goes off
    Add carrot and saute well and put turmeric powder
    Then pour the ground mixture (coconut, green chilli, cashew nut & Poppy seeds) and mix well in low
    flame
    Add water to get kurma consistency
    After 10 minutes pour the butter milk and mix well
    Add sugar and salt
    I like it I dont like it Submit
    General
    Parotta & Kurma http://www.southindianfoods.in/parotta_and_kurma.html
    3 of 3 3/30/2013 8:07 PM

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