"Celebrated chef and cookbook author Tarla Dalal (77) passed away at her south Mumbai residence, reportedly following a cardiac arrest. She is survived by three children, and a legacy of over 100 cookbooks and thousands of recipes.''
This was the news that was more than headlines ...I was completely shocked. I knew she was aging but with some people you feel they will be there for ever. Somehow when I actually started cooking I always referred her books, I guess I have almost all her cookbooks. It was and still is a passion to buy all her books. I have made full use of her books and her recipes never ever fail.The recipe format is always simple and easy to follow.She wrote more than 100 cook books and was awarded the Padma Shri in 2007.
India's first masterchef, she made her way to people's hearts by hosting cookery shows. This was the first time when I actually saw her live.I must say this was such a homely show..no airs no frills..simple homely language and lot of fun. Her books have even been translated in many languages.Following today's trend she even wrote health books.
When she launched her magazine Cooking and More , the readers were so happy, because it was actually cooking and much more...there were ideas for table settings, flower arrangements , cooking tips and every thing associated with food.
Tarla Dalal became a trusted brand herself and ran India's largest food website www.tarladalal.com. Not only that, she also came out with her own brand of ready-to-cook mixes, known as Tarla Dalal mixes which are such a boon . I specially like her eggless cake mixes.
As a small tribute to her, we a group of bloggers at Blogging Marathon are posting her recipes today. I have made a variety of Parathas from her cook book Parathas. I have made some minor changes to suit our family tastes.
God Bless her soul
Parathas have always been a whole some meal and we always have a variety of them at the table.Today I am sharing stuffed parathas. The basic dough for all parathas is same . it is the stuffing that is different. I have added moderate spices, you could adjust them to your taste.
The basic paratha dough
2 cups wheat flour
1 tbsp oil
Salt to taste
Combine the wheat flour, salt , oil with enough water and knead into a soft and smooth dough.
Keep aside under a wet muslin for 30 minutes.
Onion Parathas
1 cup onions, finely chopped
2 green chilly, finely chopped
1 small bunch coriander leaves, chopped
Few mint leaves, chopped
Salt to taste
Mix salt with onions and leave for 10 minutes.
Mix well and squeeze out the excess water .
Add chillies, coriander and mint and mix well.
Paneer Parathas
1 cup grated paneer
2 green chilly, finely chopped
Coriander leaves, chopped
Mint leaves, chopped (optional )
1/2 onion, finely chopped
Pinch garam masala
Salt to taste
Mix all the ingredients and prepare a stuffing.
Chaawal ka Paratha
1 cup rice, cooked
1/2 tsp red chilly powder
1/4 tsp dry mango powder
Coriander leaves
Mint leaves ( optional )
Onion ( optional )
Salt to taste
Mix all the ingredients very well and mash the rice lightly.
Papad ke Parathe
3-4 roasted papads
1/4 tsp red chilly powder
Coriander leaves
1/2 onion, finely chopped
Pinch of salt.
Crush the roasted papads with hands.they should be well crushed.
Add all the ingredients and mix well.
Stuffing a paratha
Pinch out a small ball from the dough.
Roll out into a circle.
Place some stuffing in the centre of the circle.
Bring together all sides in the centre and seal tightly.
Dust with dry flour.
Roll out again to the desired thickness.
Cook on a hot gridle, using little oil, until both sides are golden brown.
Notes
Make sure there is no moisture in the stuffing.
After rolling into the first circle, sprinkle some dry flour and then place the stuffing, sprinkle some dry flour again on top of the stuffing, this shall absorb any unseen moisture too, thus helping in better rolling.
Parathas taste best if they are cooked in pure ghee.
For a lighter version of Parathas, cook them completely, do not use any oil or ghee, once cooked remove from fire and apply ghee or butter.
Serve them with a variety of pickles, chutneys. curd and papads else enjoy them as it is.
