Showing posts with label Restaurant-Style-Recipes. Show all posts
Showing posts with label Restaurant-Style-Recipes. Show all posts

coin parotta recipe | coin paratha recipe | malabar parotta recipe | paratha recipe

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe



coin parotta recipe | coin paratha recipe | malabar paratha recipe | parotta recipe with step by step process - coin parotta is a delicacy from the state of Karnataka. it is a layered flaky flat bread that one of the most popular street food in south indian.


coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

in addition i would like to share some of my other indian bread recipes from my blog. it mainly includes, aloo pyaaz paratha, methi makka paratha, puffy pooris, restaurant style bhature, kerala parottas etc.


ingredients for coin parotta or coin paratha :

  • all purpose flour (maida) - 2 cup
  • powdered sugar - 1 tsp
  • salt - as per taste
  • water - as required, to knead
  • oil - ½ cup (for kneading dough and roasting)


directions for coin parotta or coin paratha :

  • take a bowl, add all purpose flour, salt, sugar, 2 tbsp oil and mix well.
  • add water as required to knead a soft dough and knead the dough for 5-10 minutes.
  • cover with a moist cloth and keep aside for 2 hours.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • after 2 hours, divide the dough into equal balls. grease with some oil and cover it.
  • rest the dough balls for 5-10 more minutes.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • take the dough ball and roll it in a small circle of about 2 to 3 inches in diameter.
  • transfer the small circle to a plate and apply oil on top of each rolled circle.
  • keep stacking the small circle paratha, one on top of the other and apply oil on top of each rolled circle.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • rest the small circle paratha on the plate for 10 minutes.
  • grease the working surface with oil.
  • take a small rolled circle and place it on a flat surface. Roll this small circle paratha into a large paratha and grease some oil.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe



  • method 1 -
    • start by creating pleats by folding with the help of fingers.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • try to stretch the pleated dough as much as possible.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • now roll the pleated dough like a swiss roll.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • make sure to secure the end by pressing gently.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe



  • method 2 -
    • start by gathering the dough in one corner and create a spiral.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • now roll the pleated dough like a swiss roll.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

    • make sure to secure the end by pressing gently.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • repeat this process with all the remaining small dough circles. cover with wet cloth and rest the spirals for five minutes.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • take a spiral ball and grease the working surface with oil and spread spiral ball into a paratha of 2-3 inches with the help of hands.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • heat a tawa and place the parottas on a hot tava or griddle.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • when one side has partly cooked, flip the parotta.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe

  • flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the coin parotta.
  • spread some oil or clarified butter on this side too.
  • press it down with a spatula.
  • flip again once or twice till both the sides of coin parotta are cooked properly.
  • now remove the paratha from heat.
  • make all coin parotta or coin parathas this way.
  • now your coin parotta is ready to be served.
  • serve this yummy coin paratha with any indian vegetable or lentil curry or dal or any curry.

coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe


recipe card for oin paratha recipe | malabar paratha recipe :


5.0 from 316 reviews
coin parotta recipe | coin paratha recipe | malabar paratha recipe | paratha recipe
 
Prep time
Cook time
Total time
 
coin parotta recipe | malabar paratha recipe with step by step process - it is a delicacy from the state of Karnataka. it is a layered flaky flat bread that one of the most popular street food in south indian.
Author:
Recipe type: bread
Cuisine: Karnataka
Serves: 7-8 parottas
Nutrition:
Serving size: 1 parotta
Calories per serving: 139 cal
Fat per serving: 6 g
Ingredients :
  • all purpose flour (maida) - 2 cup
  • powdered sugar - 1 tsp
  • salt - as per taste
  • water - as required, to knead
  • oil - ½ cup (for kneading dough and roasting)
Instructions :
  1. take a bowl, add all purpose flour, salt, sugar, 2 tbsp oil and mix well.
  2. add water as required to knead a soft dough and knead the dough for 5-10 minutes.
  3. cover with a moist cloth and keep aside for 2 hours.
  4. after 2 hours, divide the dough into equal balls. grease with some oil and cover it.
  5. rest the dough balls for 5-10 more minutes.
  6. take the dough ball and roll it in a small circle of about 2 to 3 inches in diameter.
  7. transfer the small circle to a plate and apply oil on top of each rolled circle.
  8. keep stacking the small circle paratha, one on top of the other and apply oil on top of each rolled circle.
  9. rest the small circle paratha on the plate for 10 minutes.
  10. grease the working surface with oil.
  11. take a small rolled circle and place it on a flat surface. Roll this small circle paratha into a large paratha and grease some oil.
  12. method 1 - start by creating pleats by folding with the help of fingers.
  13. try to stretch the pleated dough as much as possible.
  14. now roll the pleated dough like a swiss roll.
  15. make sure to secure the end by pressing gently.
  16. method 2 - start by gathering the dough in one corner and create a spiral.
  17. now roll the pleated dough like a swiss roll.
  18. make sure to secure the end by pressing gently.
  19. repeat this process with all the remaining small dough circles. cover with wet cloth and
  20. rest the spirals for five minutes.
  21. take a spiral ball and grease the working surface with oil and spread spiral ball into a paratha of 2-3 inches with the help of hands.
  22. heat a tawa and place the parottas on a hot tava or griddle.
  23. when one side has partly cooked, flip the parotta.
  24. now drizzle about 1 tsp of oil or clarified butter on the partly cooked part.
  25. f
  26. lip again and this time this side has to be cooked more than the previous side. you will see brown spots on the coin parotta.
  27. spread some oil or clarified butter on this side too.
  28. press it down with a spatula.
  29. flip again once or twice till both the sides of coin parotta are cooked properly.
  30. now remove the paratha from heat.
  31. make all coin parotta or coin parathas this way.
  32. now your coin parotta is ready to be served.
  33. serve this yummy coin paratha with any indian vegetable or lentil curry or dal or any curry.




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shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer



shahi paneer recipe - restaurant style | shahi paneer recipe | punjabi shahi paneer recipe | how to make shahi paneer with step by step process - creamy, aromatic and rich in taste and everyone love shahi paneer. this is one of the best paneer recipes that can be cooked for any function or parties. shahi means royal and as the name suggest that’s why this is a royal paneer dish and most popular restaurant style recipe.


this north indian recipe is a perfect dish for parties and can be best enjoyed with roomali roti, naan, garlic naan, kerala parotta, coin paratha, tandoori roti, or jeera rice. cooked using paneer, milk, onion and a melange of spices, this is a restaurant style shahi paneer that you can easily make at home.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

if you are looking for more paneer recipes then do check kadai paneer, paneer tikka in oven, paneer tikka without oven (on tava), chilli paneer, matar paneer, paneer butter masala, methi malai paneer, malai kofta, etc.


ingredients for shahi paneer :

  • cottage cheese (paneer) - 250 gms
  • milk - ½ cup
  • fresh cream - ½ cup (or use malai from milk as a substitute)
  • onion - 2 (chopped )
  • tomato - 3 (chopped)
  • ginger - 1 inch (chopped)
  • Cashew - 2 tbsp
  • tomato sauce - 2 tbsp
  • coriander leaves (cilantro) - 2 tbsp (finely chopped)
  • black cardamom - 2
  • green chili - 1 (chopped - optional)
  • salt - to taste
  • turmeric powder - 1 tsp
  • black salt - ½ tsp
  • red chili powder - ½ tsp
  • garam masala - 1 tsp
  • oil - 2-3 tbsp
  • water - 1 cup (or as required)


directions for shahi paneer :

  • cut the paneer in square cubes and keep aside.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • take out the seeds of black cardamom and keep aside.
  • Heat a pan/kadai on high flame and add oil.
  • when the oil gets hot, add chopped onion, ginger, black cardamom seeds, Cashew and green chilies in hot oil. mix well.
  • cook them till the onions are light pink color.
  • after that add chopped tomatoes and mix well.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • fry till tomatoes get soft and tender. tomatoes will take about 4-5 minutes of time.
  • once done, take out the onion, ginger, cashew and tomato mixture in a plate from the hot oil and switch off the stove.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • keep this onion, ginger, cashew and tomato mixture aside to cool down to room temperature.
  • now grind this onion, ginger, cashew and tomato mixture to make a smooth paste.
  • make sure that paste does not have any big chunks of onion, ginger, cashew or tomato. it should be a fine and smooth paste.


  • heat the pan/kadai once again on high flame. there is no need to add more oil.
  • after that add onion tomato paste. stir it continuously for about 1-2 minute.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • add red chili powder, black salt, turmeric powder, salt, tomato sauce. mix well.
  • turn the gas on low flame. wait until the oil separating from the paste. stir occasionally. this would take about 5-6 minutes.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • after 5-6 minutes, add milk and water. keep the stove on medium flame and let it cook for another 3-4 minutes.
  • now add cream and garam masala and mix well. cook on low flame for few minutes.
  • shahi paneer gravy is now almost ready.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • now it’s time to add paneer cubes into the gravy and mix well.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • let it cook on medium flame for 5-6 more minutes.
  • add chopped coriander leaves and the sunset orange colored restaurant style shahi paneer is ready to be served.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • now add 1 tbsp tomato sauce and mix well.
  • after that switch off the gas.
  • shahi paneer is served with indian breads like naan, garlic naan, roomali roti, kerala parotta, coin paratha, tandoori roti, poori, kachoris or jeera rice etc.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer


recipe card for shahi paneer recipe - restaurant style :


4.9 from 468 reviews
shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer
 
Prep time
Cook time
Total time
 
shahi paneer recipe - restaurant style | shahi paneer recipe | punjabi shahi paneer recipe | how to make shahi paneer with step by step process - creamy, aromatic and rich in taste and everyone love shahi paneer. this is one of the best paneer recipes that can be cooked for any function or parties. shahi means royal and as the name suggest that’s why this is a royal paneer dish and most popular restaurant style recipe.
Author:
Recipe type: main
Cuisine: north Indian, punjabi, mughlai
Serves: 3-4
Nutrition:
Serving size: 1 cup
Calories per serving: 370 cal
Fat per serving: 24 g
Ingredients :
  • cottage cheese (paneer) - 250 gms
  • milk - ½ cup
  • fresh cream - ½ cup (or use malai from milk as a substitute)
  • onion - 2 (chopped )
  • tomato - 3 (chopped)
  • ginger - 1 inch (chopped)
  • Cashew - 2 tbsp
  • tomato sauce - 3 tbsp
  • coriander leaves (cilantro) - 2 tbsp (finely chopped)
  • black cardamom - 2
  • green chili - 1 (chopped - optional)
  • salt - to taste
  • turmeric powder - 1 tsp
  • black salt - ½ tsp
  • red chili powder - ½ tsp
  • garam masala - 1 tsp
  • oil - 2-3 tbsp
  • water - 1 cup (or as required)
Instructions :
  1. cut the paneer in square cubes and keep aside.
  2. take out the seeds of black cardamom and keep aside.
  3. heat a pan/kadai on high flame and add oil.
  4. when the oil gets hot, add chopped onion, ginger, black cardamom seeds, cashew and green chilies in hot oil. mix well.
  5. cook them till the onions are light pink color.
  6. after that add chopped tomatoes and mix well.
  7. fry till tomatoes get soft and tender. tomatoes will take about 4-5 minutes of time.
  8. once done, take out the onion, ginger, cashew and tomato mixture in a plate from the hot oil and switch off the stove.
  9. keep this onion, ginger, cashew and tomato mixture aside to cool down to room temperature.
  10. now grind this onion, ginger, cashew and tomato mixture to make a smooth paste.
  11. make sure that paste does not have any big chunks of onion, ginger, cashew or tomato. it should be a fine and smooth paste.
  12. heat the pan/kadai once again on high flame. there is no need to add more oil.
  13. after that add onion tomato paste. stir it continuously for about 1 minute.
  14. add red chili powder, black salt, turmeric powder, salt, tomato sauce. mix well.
  15. turn the gas on low flame. wait until the oil separating from the paste. stir occasionally. this would take about 5-6 minutes.
  16. after 5-6 minutes, add milk and water. keep the stove on medium flame and let it cook for another 3-4 minutes.
  17. now add cream and garam masala and mix well. cook on low flame for few minutes.
  18. shahi paneer gravy is now almost ready.
  19. now it’s time to add paneer cubes into the gravy and mix well.
  20. let it cook on medium flame for 5-6 more minutes.
  21. add chopped coriander leaves and the sunset orange colored restaurant style shahi paneer is ready to be served.
  22. now add 1 tbsp tomato sauce and mix well.
  23. after that switch off the gas.
  24. shahi paneer is served with indian breads like naan, garlic naan, roomali roti, kerala parotta, coin paratha, tandoori roti, poori, kachoris or jeera rice etc.




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