Restaurant-style Veg Kizhi Parotta | Kizhi Parotta | Banana Leaf Parotta | Veg Parotta | Cookd скачать в хорошем качестве

Restaurant-style Veg Kizhi Parotta | Kizhi Parotta | Banana Leaf Parotta | Veg Parotta | Cookd

Loaded with spices and flavors, this restaurant-style Veg Kizhi Parotta is sure to drive your mid-week blues away! Try it out and see for yourself! Also, did you check out our shop yet? Buy your favourite Cookd Recipes in a Box ! 👉https://shop.cookdtv.com/ Veg Kizhi Parotta Recipe: To Grind: Grated Coconut - ½ Cup Cashew - 5 nos Poppy Seeds - 1 tbsp Hot Water - ¼ Cup Other Ingredients (For Salna): Oil - 4 tbsp Cinnamon - 1 inch Green Cardamom - 2 nos Kalpasi/Stone Flower - 1 no Fennel Seeds - ½ tsp Curry Leaves - 2 Sprigs Onion (finely chopped) - 1 no Ginger Garlic Paste - 1 tbsp Tomato (finely chopped) - 2 nos Mint Leaves - ¼ Cup Red Chilli Powder - 2 tsp Salt - 1 tsp Turmeric Powder - ½ tsp Coriander Powder - 2 tsp Garam Masala Powder - ½ tsp Potato (diced) - 1 no Carrot (diced) - 1 no Beans (chopped) - ½ Cup Cauliflower (florets) - ½ Cup Lemon Juice - 1 tbsp Water - 2 Cups Paneer & Mushroom Masala: Oil - 1 tbsp Curry Leaves - 1 Sprig Green Chilli (finely chopped) - 2 nos Garlic (finely chopped) - 1 tbsp Mushroom (quartered) - 100 grams Red Chilli Powder - ½ tsp Salt - ¼ tsp Black Pepper Powder - ½ tsp Garam Masala Powder - ¼ tsp Paneer (diced) - 200 grams Coriander Leaves (finely chopped) - 2 tbsp Other Ingredients: Parotta (cooked) - 6 nos Banana Leaf - 2 nos Water - A Few Drops Onion (finely chopped) - 2 tbsp Coriander Leaves (finely chopped) - 2 tbsp Cooking Instructions: Veg Salna: 1. Soak the cashew and poppy seeds in hot water for 10 minutes. 2. Grind it to a fine paste along with grated coconut and set aside. 3. In a pressure cooker, heat oil and add the whole spices, followed by the onion and curry leaves. Saute for 2 minutes. 4. Add the ginger garlic paste and saute for a minute, followed by the tomato and mint leaves. Mix and add the powdered spices and salt. 5. Add the potato, carrot, beans, and cauliflower. Mix and add lemon juice and coconut paste. 6. Give it a stir and then add water. Cover and pressure cook for 2 whistles on medium heat. 7. Once the pressure has settled, open the lid and set aside. Mushroom & Paneer Masala: 1. Heat oil and add the curry leaves, green chilli, and garlic. Saute lightly until aromatic. 2. Add the mushrooms and mix. Add the powdered spices and salt. Saute for 5 minutes or until it releases moisture and then turns almost dry. 3. Add the paneer pieces and saute for 2 more minutes. 4. Add the coriander leaves and mix. Turn off the heat and set it aside. Assembling the Parotta: 1. Remove the thick center part of the banana leaf carefully. Heat up the leaves over direct heat to make it flexible. 2. In the center, pour some of the salna. Place a parotta followed by more salna. Place some of the paneer & mushroom masala. 3. Repeat the process again. On top, place a parotta followed by some salna and topped off with chopped onion and coriander leaves. 4. Cover it with the banana leaf and tie it tightly using some of the banana leaf fiber itself, or using a rope/twine. 5. Place it on a hot tawa and sprinkle some water around it. Cook for 3 minutes on each side. Open the parcel only while serving. To watch our recipe videos in Tamil, visit here: https://bit.ly/cookd-tamil Download the Cookd App for free now from https://app.cookdtv.com/yv. From Step-by-step cooking videos to smart shopping lists, everything you need at one place.