Methi (Fenugreek) ki Paratha and
Malabar Chicken
Friends, as I promised,
I’m going to share two recipes and the surprise is, these are from the two
different state of India. ‘Methi ki Paratha’ is from the state Punjab and
‘Malabar Chicken is from the state Kerala. Hope you enjoy the recipes!
Methi (Fenugreek) ki Paratha
Ingredients:
Wheat flour:- 2
cups
Fenugreek leaves (washed and patted dry):- 1
cup
Vegetable/ canola/ sunflower cooking oil:- 5 tbsps
Black cumin seeds:- 1
tsp
Turmeric powder:- 1/2
tsp
Red chilli powder:- 1/2
tsp
Salt:- to taste
Process:
 |
| Methi ka paratha |
- Put the flour, fenugreek, 1 tbsp of
cooking oil, cumin seeds, turmeric and red chili powders and salt into a large
mixing bowl.
- Add water, a little at a time to this
mixture, and knead to form a medium-soft, smooth dough. Keep aside for 30
minutes.
- Divide the dough into golf ball-sized
portions and roll between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or
clean counter surface and roll each ball into a circle of 7-8" diameter
(5-6mm thick). For convenience roll out as many parathas as you like, stacking
them, ready to cook with a layer of cling film between each paratha.
- Heat a griddle and fry the parathas one
at a time like this: Put a paratha on the griddle. Do the first flip when you
see tiny bubbles rise on the surface of the paratha. As soon as the first flip
is done, drizzle a bit of the remaining oil on the top and spread well over the
surface of the paratha. Flip again in 30 seconds and drizzle oil on this
surface too. The paratha is done when both sides are crispy and golden brown.
-
Serve hot with Malabar Chicken and your
favorite pickle or chutney.
Chicken Malabari
To make Malabar Chicken, we need to make a pest. So, I have parted the
recipe in two portions. 1. Paste, 2. Main cuisine.
1. Ingredients (for paste):
 |
| The paste |
Coconut
(grated):- 2cup
Onion
(finely chopped):- 1pieces
Baby Onion:- - 8pieces
Ginger
(finely chopped):- 1
teaspoon
Garlic
(finely chopped) :- 1
teaspoon
Tomato(slice
in four pieces):- 1/2 piece
Fennel Seeds (saunaph):- 1/2
teaspoon
Cashew
Nut:- 10gm.
Turmeric
Powder:- 1/2
teaspoon
Coriander
Powder:- 1
teaspoon
Kashmiri
red Chili Powder:- 1
teaspoon
Refined
Oil:- 1/2
Cup
2. Ingredients (for main cuisine):
Chicken (boneless; leg pieces):- 500gm.
Coconut Milk:- 2cup
Onion
(finely chopped):- 1pieces
Green Chili (finely
chopped): - 1 tablespoon
Garlic (finely
chopped) :- 1 tablespoon
Tomato (slice in 4
pieces):- 1/2 piece
Curry Leaves (fresh):- 4-5piece
Bay leaves:- 2
pieces
*Garam Mashala(Fresh):- 1 tablespoon
Garam Mashala Powder:- 1 teaspoon
Refined Oil:- 1/2 Cup
Salt:- to
taste
Beresta (fried onion):- 1/2cup
Curry Leaves (fried)
:- 5-6piece
 |
| Beresta and fried curry leaves |
*Garam Mashala(Fresh)
Cinnamon sticks:- 2 pieces
Cloves:- 5-6 pieces
Green cardamoms:- 3-4 pieces
Process (for paste):
1. Heat
the oil in a pan and add cashew nut, fennel seeds, chopped garlic, ginger, baby
onion, tomato, grated coconut and stir for 1min.
2. Now,
add turmeric powder, Kashmiri red chili powder and coriander powder with 1cup
of water and mix well.
3. After
1-2 min.; take it off the flame and make a smooth paste from it.
Process (for main cuisine):
1. Wash the chicken before cooking.
2. Full heat the oil in a heavy
bottom pan. Pour in the bay leaves and fresh garam mashala and fry till it
smell.
3. Add fresh curry leaves, chopped garlic, green chili and stir well.
4. Add sliced onion in it and fried for 1min; then add chicken and fried
another 1min.
5. Now, add the paste which is made before, coconut milk, tomato, salt and
mix very well.
6. Cover with a lid and cook on low heat for few (at least 7-8) minutes.
7. Take it off the flame and add the garam mashala powder when the
chicken well cooked.
8. Garnish with Beresta and fried curry leaves.
9. Serve hot with Methi ki Paratha or Polao or Roti.
