This is our first innovative tasty recipe for the taste buds..
We have heard about vegetable khurma or any other khurma. But this is a special khurma-Parotta khurma.. Dont get confused with Parotta+khurma, its Parotta in Khurma..
Ingredients
Onion-1
Tomato-1
Frozen Parotta-3
Cauliflower - 1 cup
Peas - 1 cup
Vegetable broth - 1 can
Garam masala- 1 tbsp
Coriander powder - 1 tbsp
chilli powder and salt - according to your taste
To grind:
Shredded coconut -1 cup
Green Chilli - 4nos
Garlic- 2nos
Cinnamon stick -1
Cloves - 4 nos
Poppy seeds - 1 tbsp
To garnish
Fresh coriander leaves to garnish
Oil- 2 tbsp
Mustard- 1 tbsp
Heat the frozen parotta in a tawa and cut the parotta into very small pieces (like finely chopped onion). In a kadai add oil and mustard. After the mustard sputters add onion. Fry it till onion turn light brown. Add tomato, peas and cauliflower. Fry till cauliflower is semi-cooked. Add the finely chopped parotta and fry for 2 minutes. Add one can of vegetable broth , garam masala, chilli powder and salt and let the gravy boil for 2-3 mins until the cauliflower is fully cooked. Mean time grind the sprices into fine paste. Finally add the spices and let the gravy boil till the raw smell of spices is completely gone. Add water at appropriate stages as the parotta tends to make the gravy dry. Finally garnish it with fresh coriander leaves.
This gravy is great to be served with Idiyappam.
We have heard about vegetable khurma or any other khurma. But this is a special khurma-Parotta khurma.. Dont get confused with Parotta+khurma, its Parotta in Khurma..
Ingredients
Onion-1
Tomato-1
Frozen Parotta-3
Cauliflower - 1 cup
Peas - 1 cup
Vegetable broth - 1 can
Garam masala- 1 tbsp
Coriander powder - 1 tbsp
chilli powder and salt - according to your taste
To grind:
Shredded coconut -1 cup
Green Chilli - 4nos
Garlic- 2nos
Cinnamon stick -1
Cloves - 4 nos
Poppy seeds - 1 tbsp
To garnish
Fresh coriander leaves to garnish
Oil- 2 tbsp
Mustard- 1 tbsp
Heat the frozen parotta in a tawa and cut the parotta into very small pieces (like finely chopped onion). In a kadai add oil and mustard. After the mustard sputters add onion. Fry it till onion turn light brown. Add tomato, peas and cauliflower. Fry till cauliflower is semi-cooked. Add the finely chopped parotta and fry for 2 minutes. Add one can of vegetable broth , garam masala, chilli powder and salt and let the gravy boil for 2-3 mins until the cauliflower is fully cooked. Mean time grind the sprices into fine paste. Finally add the spices and let the gravy boil till the raw smell of spices is completely gone. Add water at appropriate stages as the parotta tends to make the gravy dry. Finally garnish it with fresh coriander leaves.
This gravy is great to be served with Idiyappam.