There may not be recipes all the time but simple tips and tricks or a shortcut quickie.
Ingredients
1) Malabar Parotta (Readymade Packed) – 4 Nos.2) Tomato ((Medium Size Ripe) – 3 Nos.
3) Tomato Puree – ½ Pkt
4) Onion (Medium Size) – 3 Nos.
5) Green Chillies (Deseeded) – 3 Nos.
6) Capsicum – 1 No.
7) Cabbage (Julienne) – 1 Cup
8) Chana (Bengal Gram) Boiled – ½ Cup
9) Fresh Green Peas (Blanched) – ¼ Cup
10) Red Chilli Powder – ½ tsp. or to taste
11) Coriander Powder – 1 tbsp.
12) Salt – To taste
13) Turmeric powder – ½ tsp.
14) Refined Oil – For frying
15) Ginger Garlic paste – ½ tsp.
16) Tomato Ketchup – 1 ½ tsp.
17) Mustard & Jeera – for Tadka
Method
1. Cut the parottas into 1 ½ inch squares and deep fry in oil till golden brown.
2. Cut the onions and tomatoes into juliennes.
3. Heat a table spoon of oil in a wok. To this add the mustard, Jeera and the chilies split open. When the mustard crackles, add the ginger garlic paste and followed by the onion, when the raw smell of garlic is gone.
4. Cook on a medium flame till the onions are translucent. Can add some salt to avoid caramelisation of the onions. To this, add turmeric, coriander powder and chilli powder.
5. To this add the tomatoes and continue cooking on a medium flame till the tomato melts to form a paste. To this add the tomato puree and cook till the oil separates.
6. At this stage add a cup of water and add all the vegetables and cook covered on a medium heat.
7. Cook till the veggies turn soft and check the seasoning. If the mixture is found to be too dry, add some water and mix well while on the flame.
8. To this add the fried parotta (about half an hour before serving) and mix well and simmer for a few minutes. Adding the parottas too early would make them soggy.
9. Add some chopped coriander and serve HOT with some onion raitha.
