Anything for the first time will be fondly remembered and I am no different.Padma has passed this award to me and am so touched.Being new to the food blog community, I least expected something like this.
What do I say
except that the award made my day
It does feel good
and I hope I make more food!
This award comes with the following rules:
1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog
I am pretty much new here and havent taken to reading a lot of food blogs..but from whatever I have read and commented, I would like to pass on this award to
Annita ( she is on a break now as she is expecting her 2nd one)
Ingredients:
Malabar Parotta-8
For frying and grinding:
Onion-1
Tomato-2
Cinnamon sticks-4
Cloves-5
Fennel seeds-1 tea spoon
Garlic-6 cloves
Cashew nuts- 10-12 soaked in warm water
Oil-2 table spoon
For frying:
Onion-1
Tomato-1
Green chilly-5 chopped
Capsicum-chopped 1/2 cup
Ginger garlic paste- 1 tea spoon
Chilli powder- 1 tea spoon
Eastern curry masala powder- 1 tea spoon
Oil- 2 table spoon
Salt
Method:
1.Make small pieces out of the malabar parotta.I used the frozen one.
2.In a kadai, pour oil and deep fry the parotta pieces and keep aside.
3.Pour 2 table spoon oil in a kadai, add cloves, cinnamon sticks, fennel seeds and fry them for a minute.
4.Add garlic cloves, onion and fry until light brown.Then add tomatoes and fry till the oil seperates.
5.Keep aside the fried mixture in a plate and let it cool.
6.Once cool,grind the mixture along with the soaked cashew nuts.Keep aside.
7.Pour another 2 table spoon oil and once hot enough, add sliced onion, green chilly and ginger garlic paste and fry until light brown.
8.Add sliced tomatoes and fry.After a while, add chopped capsicum and keep frying.Make sure the capsicum is not over cooked.It taste good when it is kind of crisp.
9.Add chilli powder, eastern curry masala powder and fry till the spices blend.
10.Add the ground mixture to it and mix thoroughly.
Depending upon one’s liking, the deep fried parotta can be dropped into the above mixture and kept soaking in it (OR) the deep fried parotta and the mixture can be added just before serving.I chose the former because I like it soggy.Either way, sprinkle some finely chopped spring onions.The best combination that one could ask for would be onion raita.
Congrats on ur award subha.. And also thanks a ton for passing it me too. By the way kothu parotta is my fav too.. Its really tempting me.
thanks and u so deserve that award.etho ennala mudinjathu 🙂
Thanks for dropping by… You have such a lovely blog here..
Will keep coming…
Congrats on your award…
my pleasure.btw, how do I address u? all it says abt ur name is Oriya food.
Kothu parotta is one of my favourite… sometimes i add eggs and sometimes do not… both turn out well.. yours is looking good … feel like having now … and enjoy your award 😀
Thank u so much Padma..I knw the egg version is the original version..but I made it otherwise.Yes, am indeed njoyin the award.
Kothu parotta is our favorite dish! It looks scrumptious! I’m so as hungry as a wolf that I would scratch the monitor screen! Congrats on the award!
Thanks Usha..did it really make u hungry? If yes, then am glad. And abt the award, I wanted to mention u too..but Padma had already tagged u..
Kothu parotta is my favorite..Looks totally yummy!!Congrats on your award …
Thank u so much Meena.
nice, yummy..Its in my try list:)
oh sure, pls do try it and let me knw
Hi shubha.
Congrats for ur first award..i knw this award means so much for u …And thanks a t for passing it to me ..I am accepting it …Then kothu poratto looks very tempting and delicious ..when i was in dindigal used to go to arya bhavan and had this…missing it …
Veena
Thank u so much for ur nice words.ya I have heard from a few of my frnds that kothu parotta in dindigul is gud.and ya u enjoy the award