Just to share with you…..
One of my favourite is Parotta’s.In India whenever I feel like having it my dad used to get from the hotel infront of my house. when I came here (US) I thought I may miss that. But that is not true. I used to get cooked Parotta’s and have with mutton and chicken gravies. I learnt to make my own muttai parotta’s too with that. You can also try this.
Usually kids find it difficult to eat parota with non-veg gravy(good combination) because they may find it hot and spicy. This type of egg parota is a item which they are going to love it. while preparing for kids we can reduce the chili power or completely avoid it. Some Kids don’t like egg those kids also will love this egg parota since egg is not seen as predominent. It will be seen like coconut sprinkled on the top. Try out this.
For Vegeterians
Non vegeterians can subsitute egg with CABBAGE OR CAULIFLOWER tastes real good.You can say as CAULIFLOWER PAROTA . It that case while frying onion and tomatoes in step 2 you need to add chopped cauliflower and sprinkle some water and let it to cook until cauliflower is done. Then add the parota pieces and mix well
Egg Parotta
INGREDIENTS
1. Cooked parotta’s -1 packet (usually cooked is good than raw ones. one pack may contain 5 0r 6 Parotta’s)
2. Onion big size finely chopped -1 (more the onion more the taste is)
3. Tomatoes medium size -2 (chop finely)
4. Chilli powder- 1/2 to 1 tsp
5. Turmeric powder -1/2 tsp
6. Salt and oil as needed
7. Curry leaves and corriander leaves chopped
8. Eggs – 5 (almost one egg for one parotta)
PREPARATION
1. Heat the parotta’s and cut/tear it into very small bits and pieces with hand .
2. Pour 3 to 4 tsp oil in kadai.Heat it then add finely chopped onions and tomotes. Again how finely you are chopping is proportional to the taste.
3. Fry them well for 5 to 10 mins
4. Then break the eggs and pour in that masala and mix well in the masala
5. Finally add the parotta’s into it. Mix them all well .Cook them for another 5 mins .
Just to share with you……
Bajji is the simplest snack we can make to have in the evenings.During winter season we really want something hot in the evening. I had so many varieties of bajji’s but for all the batter is same.Bread bajji is the onw which I used to have during my MCA. That was the first time (in hostel) where I had bread bajji. One lady used to bring in the afternoon and evening we have to rush for it. whenever I make bread bajji’s I remmeber those plesant memories.Also that Chilli bajji I had for the first time in Kodaikannal when I was in 5th standard.(In my school they took us to kodai kills that time) .
Make Potato bajji, Onion bajji, Brinjal bajji, Cauliflower bajji, Applam bajji, Plaintain bajji/Vallakkai bajji, Bread bajji, Chilli bajji using same batter.
Ingredients for Batter
1. Besan Flour /Kadalamavu – 1 cup
2. salt as need
3. Little appa soda if you have (sodium bicorbonate)
4.Little color powder.If you don’t have color powder add 1/4 tsp of turmeric powder because the besan which we are getting in US is not giving very good color like Indian Kadalamavu.
Preparation of batter
1. Mix all the ingredients together well by adding little water so that it will be in idli/dasa batter consistency.This batter is sued for making different bajji’s
Tips
If you want more crispy then you can add a teasppon of rice flour while making batter.
1.Bread Bajji
1. Take bread slice. Cut diagonally and make four triangles.Dip each in batter and fry in oil.
2.Potatoes and Brinal bajji
3.Onion Bajji
Take big onion/Periyavenkayam slice into rounds and dip in batter then fry that in oil.
4. Plaintain/Valakkai Bajji
Make thin slices with the grater dip that in batter and fry in oil.
5.Appalam Bajji
Take one appalam cut it into half dip that in batter and fry that in oil.
6.Chilli bajji
Take long green chilli on the tail end side cut to split into two portion but at the head end it should be attached and the stem should be there.Dip this in batter and fry in oil.
7.Cauliflower bajji
Boil water and put the cauliflower florets ,little salt and cook it. Then put that in paper napkin and take out all the water then dip each florets in bajji batter and fry well.
