Veg Kizhi Parotta

 

Veg Kizhi Parotta recipe–Kerala Kizhi Parotta In Banana leaf (Vegetarian)

Cuisine: South Indian

 

Category: Main course

 

Serves: 2

 

Prep time: 10 Minutes

 

Cook time: 20 Minutes

 

Total time: 30 Minutes

 

INGREDIENTS

For layering kizhi parotta Parotta - 4 ( Homemade or readymade) Plain salna / Empty salna or Veg salna - 3 cups Mushroom, paneer dry curry Grated paneer - 1/2 cup Coriander leaves - to garnish Banana leaf - 3 Cooking oil - to drizzle For dry curry Mushroom - 10 (Slice thinly) Paneer - 20 small cubes Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Salt - as needed Cooking oil - 2 tbsp

HOW TO MAKE VEG KIZHI PAROTTA RECIPE

1. Wash and slice mushroom. Chop paneer, soak in hot water and set aside.

1. Make Salna and keep it ready.

1. Heat oil in a kadai. Add mushroom and paneer pieces. Saute for a minute.

1. Lower the flame. Add salt, chilli powder, turmeric and garam masala powder.

1. Mix well and cook till mushroom becomes soft. Switch off the flame. Keep in a bowl.

1. Now take the parotta and cook both sides in dosa tawa drizzling oil. Remove and press it to form layers. Cook 4 parotta and set aside.

1. Now take the cooked parotta, salna, mushroom masala, grated paneer and coriander leaves.

1. Heat a banana leaf in low flame for few seconds.

1. Add a tsp of ghee. Place one parotta, pour salna to cover it.

1. Spread the mushroom masala. Now layer it another parotta, pour salna.

1. Spread the grated paneer and garnish with coriander leaves.

1. Fold the banana leaf all the sides and tie it with the thread.

1. Heat dosa tawa and drizzle oil. Place the folded banana leaf.

1. Cook in low flame for a minute. Flip and cook the other side too.

1. Remove and serve with onion raita and salna. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and slice mushroom. Chop paneer into small pieces. Soak in hot water till use. Wash and chop onion, tomato for making salna. Grind coconut + poppy seeds for salna. Make salna following THIS RECIPE. You can make it plain or add vegetables like cauliflower, carrot, beans, peas and potato. Keep the salna ready. Now lets make the mushroom masala. Heat oil in a kadai. Add sliced mushroom, paneer cubes. Mix in low flame for few minutes till mushroom turns soft. Add red chilli powder, salt, turmeric powder and garam masala powder. Mix gently to coat the mushroom and paneer pieces. Switch off the flame and remove in a bowl. I used readymade frozen parotta. You can use homemade or store bought parotta too. Cook the parotta drizzling oil in both the sides. Remove in a plate and separate the layers by patting the parotta between your hands. Cook 4 parotta and keep it ready in a plate. Grate paneer and finely chop coriander leaves. Keep it ready. Take banana leaf and roast in low flame in both the sides. Roasting the leaf makes it soft and easily foldable. Place a full banana leaf over the table. Place a small leaf in the middle. Drop a tsp of ghee. Keep one parotta in the center of leaf. Pour salna to cover the parotta. Spread the mushroom, paneer masala. Cover it with another parotta and pour salna again. Spread the grated paneer and garnish with coriander leaves. Fold the banana leaf in both the sides. Tie with a thread or with the fiber part of banana leaf.  Heat a dosa tawa. Pour 2 tsp of oil. Place the banana leaf and cook in low flame for few minutes. Flip the other side and cook it. Remove and enjoy the super soft and flavorful Veg kizhi parotta with onion raita, salna ! Enjoy !

Note

You can make plain salna or vegetable salna as per your choice. I made dry mushroom masala. You can saute onion, tomato, ginger garlic paste and make it like a thick curry too. Procedure seems to be lengthy. But it took just 15 minutes to prepare the salna and mushroom masala. If you have readymade parotta, you can make it easily. Instead of mushroom and paneer, you can use cauliflower.

 

       Crab Cakes With Remoulade Sauce Over Lemon Arugula

Delicious and crunchy homemade crab patties, with a soft and delicate inside. made in a jiffy. 

 The creamy, tangy remoulade is the perfect accompaniment just lightly pan-fry your crab

 cakes on both sides for that golden outer layer.

INGREDIENTS:

• 【 Sauce 】
• ¾ cup Mayonnaise
• 3 tbsp Relish
• 3 tsp Dijon mustard
• 3 tbsp Ketchup
• 3 tbsp Capers, minced
• 1 large Lemon juice
• ¼ tsp Salt
• ⅛ tsp Pepper
• 【 Crab Cake 】
• 1 lb. Jumbo lump crab
• 1 small Shallot, minced

   DIRECTIONS:

Step 1

Lets first start our Remoulade first so all of our flavors can settle and marinate with each other. In a mixing bowl whisk together, mayonnaise, relish, dijon mustard, ketchup, capers, and lemon juice. Season with Salt and peper and cover and place to side.

Step 2

Start chopping all of our yellow onion, shallots, parsley, bell peppers, lemon zest, garlic. The crab meat might be thiick peices, in that case give a nice fine chop so it will mix better with all our ingredients.

Step 3

In a large mixing bowl we will combine all of our chopped veggies and crab. Add our bread crumbs, egg, dijon mustard, mayonaise, paprika, worstchire, lemon zest, old bay seasoning, Salt and pepper. Try not to over mix but enough that the patties will taste the same.

Step 4

In a non stick Pan start heating up our oil usually about 1/4 deep. Make our crab cakes around 1/4 cup or desired size. When oil is hot place a couple patties in in pan and cook each side 2-3 minutes until they are crispy golden brown. Remove and place on tray with paper towel to absorb extra oil.

Step 5

In small mixing bowl mix arugula with oil and salt and pepper. Put the salad on the plate and top with crab cake. Enjoy!

 

               Avocado Toast With Bacon and Hemp Hearts

Avocado toast can be quite pricey at a cafe but we can make our own at home with Chef Nick. 

 All we used to top the toast here is avocado, Hemp Hearts, and bacon. Hemp Hearts hemp seeds have a great nutty flavor that can provide essential nutritional value to your diet.

 He also shows us his techniques for repurposing the bacon grease for the toast.

INGREDIENTS:

•  Toast -
• 2 tbsp Salted butter
• 4 slices Nice bread, thick sliced
• - Bacon -
• 1 tbsp Canola oil
• 4 slices Bacon
• - Avocado Smash -
• 2 large Ripe avocadoes
• ½ tsp Salt
• ¼ tsp Pepper
• 1 tbsp Olive oil
• ½ - 1 large Lemon, zest/juice

    DIRECTIONS:

Step 1

Heat canola oil in a medium skillet over medium heat. Add bacon and reduce heat to medium-low. Stir often and cook until brown and crispy, 7-10 minutes. Strain and reserve cooked bacon until cooled.

    Step 2 - Avocado Smash 

     Open avocadoes and discard pit. Score the flesh with medium-sized slices and squeeze into a medium bowl. Add lemon juice/zest, salt, pepper and olive oil. Taste for seasoning and adjust to preference.

Step 3 - Toast

In a large skillet, heat butter over medium-low heat. Add bread slices and flip/spin to evenly coat both sides with butter. Toast both sides until golden brown (3-5 minutes per side). Set aside until cool.

Step 4

Add the avocado mash to the toast. Garnish with hemp hearts, coarse salt and reserved bacon.

Step 5

Enjoy!

VIDEO FOR YOUR REFERENCE

https://youtu.be/JKoUy1NRrT4

 

                       Grilled BBQ Chicken Wings 😀😀

Get the party started right with the delicious Grilled Chicken Wings. They are perfect for 

 family gathering during the summertime

INGREDIENTS:

• 8 count Chicken Wings, Cleaned
• [Marinade] ㅤ ㅤ
• 1.5 tsp Black Pepper
• 1.5 tsp Garlic Powder
• 0.5 tsp Salt
• 1 tbsp Smoked Paprika
• 0.5 tsp Cumin Seeds
• 0.5 tsp Maggi Seasoning
• 0.25 cup White Wine
• 0.25 cup Honey
• 1 tsp Ground Cumin

DIRECTIONS:

Step 1

Combine all ingredients for marinate chicken wings in a small bowl.

Step 2

In a large mixing bowl, coat chicken wings with marinating mixture evenly, and marinate for 2 hours.

Step 3

Place chicken wing on a parchment paper, cook on grill rack with lid closed for 20-30 minutes.

Step 4

Open the lid and sprinkle dried cumin seed on top. Close the lid and grill for 5 more minutes.

Step 5

Enjoy!

               

Hong Kong-Style Chicken Chow Mein

A delicious chow mein with crispy noodles.

Ingredients

Ingredient Checklist

• 14 ounces skinless, boneless chicken breast, thinly sliced
• 1 egg white, beaten
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 (8 ounce) package Chinese egg noodles
• 2 tablespoons vegetable oil, or as needed
• ½ cup chicken broth
• 3 spring onions, chopped, or to taste
• 1 ½ tablespoons light soy sauce
• 1 tablespoon rice wine (sake)
• ½ teaspoon ground white pepper
• ½ teaspoon ground black pepper
• 1 tablespoon cornstarch
• 2 teaspoons water
• 2 tablespoons oyster sauce
• 1 cup fresh bean sprouts, or to taste

• Directions

  Instructions Checklist

  • Step 1

    Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.

  • Step 2

    Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.

  • Step 3

    Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.

  • Step 4

    Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.

  • Step 5

    Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.

  • Step 6

    Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

  • NUTRITION TIP:

  • Reduces PMS symptoms: Magnesium, a nutrient present in chicken helps soothe symptoms of pre-menstrual syndrome and fight the various mood changes that a woman might experience during her periods. Here are more tips on dealing with PMS

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