Road side parotta recipe and gravies for it
Topic started by madhu (@ 207.161.235.238) on Mon Aug 25 16:41:03 .
All times in EST +10:30 for IST.
Responses:
- From: Suhera Farook (@ dc3.emirates.net.ae)
on: Tue Aug 26 01:44:31 EDT 2003
Hi madhu,
Road side foods are not good for health as it is not prepared hygienically and it leads to stomach ulcer with the bacteria Heliobacter pylori, which is responsible for virtually all cases of stomach cancer, the second leading cause of cancer deaths in the world.
Recent research findings says it is one of the cause for atherosclerotic stroke also,
with inflamed artery walls and arterial lesions, caused by narrowing of the arteries.
H. pylori may increase system-wide infection, which is known to increase atherosclerosis. Increased infection may also contribute to plaque instability. Unstable plaque can rupture and send a blood clot to the brain, resulting in an ischemic stroke.
For interesting article about inhibiting ulcer with Polyunsaturated fats, please read the article In http://www.nutritionfarm.com/health_news/1998/PUFA_ulcers.htm
Anyway, here is the recipe for parotta gravy:
Ingridients:
Pudhina (cleaned & cut) - 1/2 cup
Coriander Leaves (cleaned & cut) - 1/2 cup
Curry Leaves - 1 sprig
Green chilly (slit upto half) - 5
Yoghurt - 1/2 cup
Tomatoe - 2 no. mediun or 100 g
Onion (cut it in lengthwise) - 1/4 kg
Garlic + Ginger Paste - 1 tsp
Potatoe - Optional
Ghee or oil - as required
For Tempering
Cinnamon - 2 "
Cloves - 3
Cardamom - 4
For Masala
Dhania powder - 4 tsp
Jeera powder - 1 tsp
Pepper powder - 1/2 tsp
Saunf (Aniseed) powder - 1/4 tsp
Method:
whip curd and mix all the masalas given above with salt and cut potatoe (optional).
in low flame, add oil or ghee, temper with slit green chilies, coriander leaves, pudina and close it for few minutes and close the vessel until it cooked not allowing out the masala flavour.
add cut onion and tomatoe and close again and mix in between not allowing to burn
add ginger + garlic paste and mix again for 3 mts.
add mixed masala in curd and allow to boil for 15 mts. and mix it
now ready to use with parotta.
For more thicker gravy add grind fresh coconut (in hotels, coconut and chilli powder also used)
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