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Featured Cookbook
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Stir-Fried Peas with Rice (Mattar Wale Chawal)
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Onion Bread (Pyaz Ka Paratha)
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Goan Chicken Curry (Goan Murgh Xcautti)
Book Description
Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything® Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes. From basic Indian flavors and spices to Indian cooking methods and meals
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The Everything Indian Cookbook: 300 Tantalizing Recipes - From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo
Authors: Monica Bhide
Date: April 2004
ISBN: 1593370423
Publisher: Adams Media Corporation
Paperback
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Minced onions are kneaded into the dough to prepare this delightful and savory paratha. Serve with a raita of your choice.
Servings: 4
Prep Time: 15 minutes, plus 30 minutes for dough to rest
Cook Time: 40 minutes
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2 cups whole-wheat flour (atta), plus extra for dusting
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4 tablespoons semolina
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1 1/2 teaspoons (or to taste) table salt
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1 teaspoon red chili powder
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I medium-sized red onion, peeled and finely minced
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6 tablespoons melted Clarified Butter
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Water, as needed
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Vegetable oil for greasing
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In a bowl, combine the wheat flour, semolina, salt, red chili powder, onion, and 2 tablespoons of the butter. Slowly add the water, kneading as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.
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Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
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Roll the dough into a log and cut it into 10 equal portions. Lightly dust a clean surface and a rolling pin with flour.
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Lightly grease your hands with oil (or dust with flour). Take 1 portion and roll into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use a rolling pin to roll it out into a circle about 5 to 6 inches in diameter.
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Lightly brush the surface of the dough circle with the butter and fold it in half. Brush with the butter and fold in half again to form a triangle.
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Lightly flour the work surface again, and roll out the triangle until the base of the triangle is about 5 to 6 inches wide.
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Heat a griddle on medium heat and brush it lightly with butter. Add the paratha to the griddle. Cook for about 2 minutes or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.
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Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are rolled out and cooked. Serve hot.
Clarified Butter (ghee) (Yields about 1/2 cup)
This butter lends a nutty taste to Indian cooking.
Use sparingly, as it is high in fat.
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Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a boil. The fat will start to separate and the butter will begin to foam.
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Reduce the heat and simmer for about 15 minutes. Watch carefully, at it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove from heat. Allow the liquid to cool to room temperature.
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Strain the amber liquid into a jar; discard the remaining sediment.
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Cover the jar and store, refrigerated, for up to 6 months.
More From This Book:
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Stir-Fried Peas with Rice (Mattar Wale Chawal)
-
Onion Bread (Pyaz Ka Paratha)
-
Goan Chicken Curry (Goan Murgh Xcautti)
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