As we know that parotta is an interesting and popular dish that's generally belongs to Malabar/keralites cuisines. That is parotta is one of the popular South Indian recipes made with maida/plain flour. It's very tasty and awesome because of its crisp and flaky taste with multiple layers. It's generally served with chicken chilly, chicken 65 ,chicken kuruma etc. The traditional pair of parotta is with beef curry. But we can also served with choice of any South Indian spicy curries. In fact parotta recepi takes top position by comparing with other vegetarian and non vegetarian dishes.
Here I am sharing an excellent recipes about Kizhi parotta. Kizhi parotta is mainly a mix of parotta and beef curry that togetherly wrapped with banana leaf. By using steamer,the wrapped parotta was steamed for 10 minutes. This recepi is very popular in our modern lives. We already known that people were always run behind excellent and variety recipes. So,like Kerala parotta, kizhi parotta also became top part in almost all restaurants. It's very tasty and flavorful. The smell of banana leaves gives special traditional flavours and extraordinarily tastes.
The main equipment needed to make Kizhi parotta is banana leaves. It's very important to need banana leaves for making wrap or kizhi. We already know that the most common leaves used in Kerala cuisine is banana leaves. Also banana leaves have been traditionally used since ancient times for wrapping food especially rice, meat, fish etc. We are familiar with Kerala pothichoru, fish poliichathu etc. Like that kizhi parotta is other version of that. The well cooked beef masala/gravy was combined with hot layered parotta and then wrapped by using banana leaves makes it popular and delicious one.
I am sure that there's no one who don't like parotta. The layered, flakey and mild parotta is one of the best mouthwatering dish among keralites. But now a days parotta became top position in many countries and restaurants. The soft and crunchy outer layer and the cushy inner layers makes the parotta really yummy and delicious. This recepi need great patients and care while in process especially while making dough and layering times. Parotta is Best when it's served hotly. Like that kizhi parotta also gives a best taste while served hotly because of its yummy and juicy taste and flavour of banana leaves makes everyone mouthwatering. This is the best recipe that every one should try ones in your life. If there is parotta and beef curry in your kitchen, then you can make Kizhi parotta as quickly. You can also make Kizhi parotta by using frozen parotta packet, or buying from restaurant. But home made is the best for trying or expimenting certain recipes. Also the best combination of kizhi parotta is parotta with beef. If you are not a beef lovers, then you can make Kizhi by using parotta with chicken gravy. But real traditional flavours will get only by combining parotta with beef in a banana leaves.
Let's follow my simple and easy recipe to make Kerala parotta and beef curry and learn how to make Kizhi parotta from these recipes. I am sure that you and your family enjoy very much whenever you follow up my recipes.
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Course : main course (wrap)
Cuisine : Kerala
Cook time : 30 min
Servings : 4
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INGREDIENTS:
For making parotta:
All purpose flour/ maida - 4 cup
Water - 1
Sugar - 1 tbsp
Salt - to taste
Dalda ghee - 5 tbsp
Sunflower oil - 5 tbsp
Egg - 1
∆ mix all purpose flour/ maida, sugar and salt in a bowl.
∆ Add 1 egg. Mix it.
∆ add water slowly and mix it well with your hands until a loose dough consistency is formed. ( Remember - the dough should be smooth and little bit sticky but not stiff.)
∆ place the dough on a counter top and knead it well with your hands until the dough gets smooth and soft. Remember - perfect dough gives soft and layered parotta after cooked)
∆ Take a bowl, mix dalda ghee and sunflower oil together. Then brush the dough with these oil mix. Then cover the dough with a wet cloth. Keep aside for 2 hours.
∆ After 2 hours, knead the dough again with your hands for a few minutes. You can use the mixed oil ( dalda+sunflower oil) while the dough is sticky.
∆ Make 8 equal bowls and keep aside by covering with wet cloths for 15 minutes.
∆ Spread enough oil on the counter top. Then take one ball and dip them in the oil ( dalda+sunflower boil). Roll the ball by using roller until you get a thin sheet like texture. ( you can also roll it with your hands) Repeat all the dough by using the same method.
∆ Gently gather it together to form a long ribbon Of dough. Twist it into a round shape and keep aside for 5 minutes by covering with wet cloths.
∆ Heat a flat non-stick Tawa, spread oil on the counter top then take one shaped dough and flatten it again by using your palm. Place it on the hot tawa. Cook the both sides until it turns light golden colour. Apply some oil when you turn the parotta to another side. You can cook all the parotta by using this method.
∆ Once three or four parottas are cooled, pile them hotly together and compress from the sides using your hands to separate the layers.
The yummy and delicious parotta is ready.
For making beef curry/gravy
Beef boneless - 1/2 kg
Onion - 2 medium
Tomato - 1 medium
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 1 tsp
Kashmiri chilly - 2 tbsp
Coriander powder - 1 tbsp
Pepper powder - 1 tbsp
Turmeric powder - 1/2 tsp
Biryani masala powder - 1/2 tsp
Coriander leaves - 1 handful
Curry leaves
Salt - to taste
Sunflower oil - 4 tbsp
∆ take a pressure cooker, add small cube sized beef. Then add spices such as Turmeric powder, pepper powder, Kashmiri chilly powder,biryani masala powder, coriander powder salt,ginger garlic green chilly paste. Then mix well with your hands. No need of adding water. Close the pressure cooker and cook them until 5 to 6 whistle comes in a medium flame. After that, open the pressure cooker and check whether the beef is cooked or not. If there is water in the pressure cooker, absorb them in a high flame.
∆ take a Kadai, heat sunflower oil, add chopped onion, one or two green chillies and salt. Saute well until the onion turns light golden colour. Then add chopped tomato. Cook well until water from tomatoes comes. Then add 1/4 tsp pepper powder,1/4tsp Turmeric powder,1/4 biryani masala, 1 tbsp Kashmiri chilly. Mix well. Then add curry leaves and chopped coriander leaves. Add 1 cup water. Then add cooked beef and mix them. Cook them until it turns a gravy type consistency. Switch off the flame and keep aside.
FOR MAKING KIZHI/WRAP
Onion - 1 sliced
Tomato - 1 sliced
Coriander leaves - 1 handful
Roasted onion, Cashews and raisins
( Amount is your choice )
∆ take a big banana leaves, wash it and wipes out water by using tissues. You can then just lightly heat the banana leaves directly on fire.Slightly remove the vein/stem from the banana leaves for making sure that the entire leaves are intact.
∆ place the banana leaves on the counter top. Then place small piece of banana leaves on the top. Then spread some sliced onion and tomato. Then place one parotta on its top. Then scooped the beef and its gravy. Then spread coriander leaves and roasted onion Cashews and raisins. Then place another 1 parotta on its top. Again scoop beef and its gravy. Then spread coriander leaves, roasted onion Cashews and raisins. Then place some sliced onion and tomato on the top. Then make a wrap, you can fold the banana leaves like a parcel. That is you can gather all the edges of banana leaves and form a bundle shape. With gentle hands tie the bundle with banana thread/vein. Make all the parotta by using these method. You can wrap the kizhi according to your wish.
∆ Heat the steamer, transfer 1 kizhi / wrap into the steamer. Close the steamer and cook the kizhi / wrap for 10 minutes in a medium flame. You can make other wrap/kizhi by following these steps.
The tasty and yummy popular kizhi parotta is ready. You can served it hotly.
OTHER BANANA WRAP RECIPES:
Click here👇
ENJOY....
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