Hawt Kotthu Parotta!!!

Been a long time I typed down a post. The little powder puff on the floor keep me on my toes. Yes, Amogh is crawling and standing supported. So he is now pulling, biting and licking things. He is all into digging into my plate, which I keep on dodging of course.

My father in law who is great help at this time running behind Amo while I am taking a breather made kotthu parotta the other day. We all ate the yummy delicacy while watching an old Hindi movie called, " Bawarchi". Yes, like my parents and in laws, I am a big sucker for old Hindi movies. Sometimes Avi teases me that I should have been born a generation before me :). I do believe old is gold in certain aspects of life. Like movies, jewelry, songs, comedy and food recipes. Does any one agree????

Some of all time favs are :-

chupke chupke,
amar prem,
thilana mohanambal (tamil),
golmal (old),
saraswathi sabatham (T),
bawarchi,
ek choti si baat.

Old Mohm. Rafi and Kishore .K are a treasure! Talking about your grandma's recipes, No one can dare deny that they are of any less value than gold. Remembering my Paati's Upma Khozhkatti, Kanchivaram idli, cheedai, muruku, tattai, rabari, moong dal halwa or even a secret rasam podi (powder)!!!!! I love my both my paatis, they are indeed cute and beautiful ...even without their teeth :))))

Recipe (tweeked a tad from my FIL's recipe)

Serves 2:-

4 medium sized parottas (ring/malayali parotta)
1/2 cup of chopped/sliced onions
1 tsp of tomato puree (thinned with 1 tbl spns of water) do not use tomato juice or tomatoes as they make the whole dish soggy or u need to leave the tomato uncooked (which most pple don't like)
4 green chillies
1 tsp of red chilli powder
pinch of turmeric
1 tsp of mustard seeds
1 tsp of jeera
1 tbl spns of ginger garlic paste
4 tbl spns of oil
a spring of curry leaves
a fist full of coriander leaves
pinch of asafoetida
1 tble spn of lime juice (Fresh)
salt to taste

 Method:-
Tear the parottas to a medium sized pieces. Make sure the pieces aren't every small as they will tend to stick, get lumpy and wet.
Heat oil in a kadai. Add the mustard and jeera. Wait to pop.
Add the chopped green chillies, ginger-garlic paste, curry leaves, asafoetida and turmeric.
Toss in onions, salt and red chilli powder. Fry until the onions are transparent.
Add the torn parotta pieces  and keep tossing.
Add the tomato puree+water.  Toss well.
Reduce the heat to low and keep the dish closed for about a min or two.
Take the dish off the heat. Add lemon juice and garish with coriander leaves.
Serve hawt :) with onion raita.