Kothu Roti / Parotta with Meat Gravy

AKA Muttai Parotta / Minced Egg Parotta
Kothu Parotta has some sweet memories of Nagapattinam/Velankanni beach side restaurants for me. As a small tourist attraction for those visiting Tamil Nadu, Velankkani, has quiet a festive look and the walk from the hotel to the seashore doing some petty shopping at beach side stores is a nice experience. By the time we reach the seashore our hungry belly is wanting the delicious seafood and other delicacies that this place has to offer. I have tasted the best fish fry ever in this place. They cut open a medium size fish and fry it on large tawas with marinated masalas. Not to mention the crab fry. I cannot understand how they can spice up the crab from within with out any gravy hanging out. If this is the seafood side they are nothing less when providing base foods to go with the seafood.
The Elegant Egg Dosa/Muttai Dosa, thin and crepe with beaten egg and masala on it, Parotta with Meen Kozhambu/fish gravy or the famous one and only Muttai Parotta/Kothu roti. I only remember tasting it 3 or 4 times. Often I and husband keep re chanting the memories of this. And it a must try on a visit to this place.

Procedure to make a Kothu Roti/Parotta is quiet interesting. Parottas are shredded into pieces beaten with long metal ladles on a large iron tawa, and egg, onions, gravy and other spices and ingredients are add to it and mixed to get the end result. It was totally new dish for a Telugu girl like me who has never heard about it in Andhra. Only after my marriage during the few years of my stay in Chennai I came to know it. Though in Chennai we do get this kothu Parotta, it is no comparison with the one I tasted in Nagapattinam/Velankanni. It is mostly a eaten for dinner and in Chennai/Tuticoran/Nagarcoil , you can hear the sound of making this dish in small restaurants nearly from very other street corner in the night time. In Toronto every Srilankan Tamil take out has this in there menu with added attraction of any meat/chicken to it. Again the same thing, the taste is no where satisfying near the Kothu Parotta we get in Velankanni.

This said I started to make it at home. Since we get the beaten shredded parotta/roti in the frozen food section in many srilankan Tamil stores, it makes it easy to try this dish at home.

Ingredients :
3 Fresh Parottas/Roti or Store bought Frozen Minced roti
1 Tbsp oil
1/4 tsp mustard seeds (optional)
2 thinly sliced/chopped red or white onions
5-6 Green chillies chopped
a handful of fresh curry leaves
1 Tomato chopped
1 tsp Black pepper powder
Salt to taste
2 -3 Eggs
1 Cup Meat curry (Mutton/Beef/Chicken)
Finely chopped coriander leaves
Lime wedges

Directions:
In a wok or kadai heat oil and allow mustard to splutter.
Add curry leaves and green chillies fry for 10 seconds.
Add sliced/chopped onions and fry till the onion is cooked.
Now add chopped tomato and fry till all the water from it is gone.
Now add the Minced roti or shredded parotta, eggs, salt and peeper and mix well.
Once the egg becomes hard, add the meat curry with gravy and keep stirring till all the gravy stick to the parotta and the out is dry but moist.
Add coriander leaves and remove from heat.
Serve hot with lime wedges.

Spicy Ham Egg Omelet with Indian fusion

Indian food is all about spice and flavour. Be it vegetarian or non-veg, there's got to be lot of flavour and this omelet is no exception. Cheese and ham omelet is quiet familiar in this part in the western world and a spicy omelet with lots of onions and green chillies is quiet common in South India..So this Spicy Egg Ham Omelet is the fusion of both.

This is so simple to make. Be it for a breakfast/brunch/snack or dinner, for a meaty full feeling you have the ham and for the goodness of veggies, herbs and spice we have the onions, green chillies, curry leaves, coriander leaves and the seasoning of salt and ground black pepper.I actually don't like the smoky smell of the ham...so the best way to cover this is to add the flavour from onions, green chillies, curry leaves and coriander..the aroma of the end product is exceptionally good.

Ingredients :
2 Eggs ( 1 whole + 1 white) - U can use 2 whole too. or use Egg substitute
1 Thick slice cut from a Smoked Processed Ham (I usually use black forest seasoned ham..but any variety will do) - either cut into small cubes or thin 1 inch length slices
1/2 inch wide cheddar cheese cut into cubes ( I usually don't use..I prefer mine w/o cheese)
1/2 onion cut breath-wise almost like semi circles
2 - 3 green chillies slit and cut into pieces
6-8 curry leaves
1/ tbsp finely chopped coriander leaves
1 tsp oil
1/4 tsp ground black pepper
salt to taste

Directions:
Beat the eggs till lathery, add the cut ham, onions, green chillies, curry leaves, coriander leaves, salt, pepper and cheese if you are using.
Mix together.
Apply oil or spray on a heated non-stick pan.
Spread the Egg ham mixture evenly on the surface of the pan and cover with a lid.
Cook on medium till one side is slightly brown.
Flip to the other side and cook till the onions are cooked and then remove from heat.
Enjoy it with a piece of whole wheat toast for breakfast or if you are having it for dinner with a cup of tempered chickpeas/kidney beans/white beans for a whole meal.

Usually I don't go near processed foods...but sometimes if I buy Ham on sale this the best way I enjoy it. Another best combo for ham is cranberry sauce...I can never eat ham just like it in a bland way...Little spice & flavour is always good. And my friends out there who eat ham..try out this indianized version of Ham omelet..and trust me,you will not be disappointed.

Tandoori (Wild Atlantic) Salmon

Back home I never even heard of the name of Salmon fish. And the first time I ever tasted this fish was in an Air Canada flight from London to Toronto. When I had to choose from Chicken or Salmon, unlike other times I dared to try a totally new dish. That was a baked Salmon with creamy sauce and boiled greens..I was happy I liked it or else I would have starved that meal.

So there starts my story with this fish "Salmon"...and now for the past few years I enjoy the home cooked Salmon with boiled greens or vegies.

Though there are a variety of ways to cook this fish. This is one the most easiest, tastiest and healthiest ways I enjoy cooking it. And this contributes to a quick dinner meal...on the week days when you return home after a tired day of work.

More over kids and my Husband like it too. Though it can be made spicy..we can reduce the spice so kids can have too. As it is adviceable to have fish atleast 2-3 servings a week, I try to include fish in our meals. And if you are into that Omega3 slogan/jargon...then Salmon is one fish which contains "Omega3 fatty acids" which increases the good cholestrol.

More on Salmon:
Salmon nutrition facts show us that the benefits of salmon are many. The Omega-3 fatty acids in salmon and other fatty fish may help prevent heart disease and stroke by lowering the body's rate of blood clotting.

Omega-3 fatty acids also decrease the level of triglycerides, which damages your arteries, and can lower your blood pressure. All heart healthy advantages.

An added benefit is that research has shown that if you do have a heart attack, fish eaters are less likely to die from the irregular heart rhythm that often follows a heart attack.

Research is showing other benefits from eating salmon. Omega-3 fatty acids help lower LDL or "bad" cholesterol, another gain for a healthy heart. It is also thought to help prevent cancer, including prostate and breast cancer, as well as arthritis and other inflammatory diseases like psoriasis. You can see why salmon is thought to be one of the best foods with protein we can eat.

Omega-3 fatty acids have also been shown to reduce menstrual cramps, prevent depression and help protect against Alzheimer's disease.

A bonus for diabetics - Omega-3 fatty acids can help stabilize blood sugar. It is also thought to prevent hunger pangs, a real boon for those of us watching our calorie intake.

So if you are seafood eaters go ahead and take the benefit of eatign this fish.Here is one of the ways you can enjoy it.

The recipe below is the fusion of the western fish "Wild Atlantic Salmon" with the Eastern Spices. One of the best ways to eat this fish, cause Salmon has a mild flavour, to compliment it the addition of the Indian Spices really help.


Ingredients:
Wild Atlantic Salmon fish Steaks/Thick Fillets, w/or w/o skin.
Olive Oil for frying - 2 Tbsp; If baking top 1 tbsp oil on the fillets/steak

Marination:
Plain Yogurt : 1 Tbsp
ginger/garlic paste - 1 tsp
Chilly powder - 1tsp (Optional)
Fish Masala - 2 tsp (I use Shan Fish masala)
Tandoori Masala - 1 Tbsp ( I use Kissan or Zaika)
Lemon pepper - 1/2 tsp
Sambar powder - 1 tsp (optional)
Finely chopped Fresh coriander and curry leaves
Salt to taste.

Method:
In a bowl mix all the marination items with enough water to make a paste.

Rub the Marinate on the fish fillets with the above marination for 1 - 3 hrs

Now either pan fry the fish peices with the heated oil.

If baking preheat oven to 375c and bake each side for 10 minutes.

Garnish with onion rings, cilantro and a dash of lime.

Serve this with Stir fried or baked Vegies.