This is a very famous restaurant Punjabi recipe for naans and parotas. When you have friends gathering for parties mark this for sure, every one would like it. Store bought paneer can also be used, since paneer preparation is easy I prepared it at home and given the procedure below. Do not waste the leftover water drained from milk while making paneer, it can be used for kneading chapati or paratha dough. It makes them soft.
Soya chunks has real good health benefits. I had this many times in the veg biryani’s they serve in functions. I was searching for some gravy with this for chapathi and we liked it a lot.
A simple and tasty Chicken Fried Rice which tastes alike restaurant Chinese Fried Rice !!! But I skipped the Ajinomoto. If you like it you can add that. Any vegetables and meat of your choice can be added.
This recipe is pan fried rather than usual deep fried in oil. I love fish, I can take it every day. It’s rich in protein and no cholesterol what else do we want. For this recipe marinate fish with masala and fry in a pan.
An usual basic cocconut chutney accompanied with dosa, idilli, pongal, upma etc. It’s almost made every day I should say.
If you live in a place where you can only get frozen coconut, add some medium hot water while grinding, it turns out much closer to the one made from fresh.
Add Coconut, Roasted Channa dhal, Green Chili , Garlic, a strand of Curry Leaves,Coriander Leaves in a Mixer Grinder and add water little by little and grind it to a thick paste. Add salt at the end and blend it for a sec. Pour this ground paste to a bowl.
In a small pan take oil, when the oil is hot add mustard, Split Urad Dhal, Channa Dhal. When the mustard splutters, add an another strand of Curry Leaves. Mix this into the ground mix. Add water based on how watery you want.
TIPS
Add Ginger – 1 inch or Garlic – 1 or 2 pods based on how strong upi like the smell or Coriander Leaves – 2 tbsp to make variations.
Adding more curry leaves enhances the taste.
Use fresh grated coconut for best taste like hotel.
Dry red chili can also be substituted if you are allergic to Green chili.
3.2.2265
(*) This goes good with upma, rava dosa, uthapam, ven pongal, plain dosa and idili.
