North Indians maybe quick to correct it as Kerala Paratha, but I insist. It is called Porotta in Kerala, I don’t care what the authentic name is !! :-)
Master Chef returned to kitchen today after a longish break. The immense relief from chest congestion after starting oral steroids greatly contributed to this early return. It is a 5 day course of steroids and has really helped.
Predictably, the return featured lots of ready to eat items. Porotta was purchased from MK retail, it comes in a 50% cooked state. You have to just heat it with a touch of Ghee. It comes out really soft and with multiple layers, just like the ones that I get back home in Calicut.
I have heard that attempting to make porotta from first principles often results in a rubbery slipper like mass, so did not even think of making it from scratch !! :-)
Chicken tikka masala was the chosen curry, again made using the ready made Chicken tikka gravy paste [I think it was from a brand called Parampara]. You have to mix the paste well with water and curd. Sautee chicken pieces in ghee till they turn golden brown, add to the previous mixture and cook for 8-10 minutes till the gravy thickens
Tasted really good. I guess it had to , considering how minimal my inputs were to the entire process :-) I have enough curry and porotta to last for couple more days, whether my new found good health will last for that duration is a different question altogether.
All this has made no impact on the eccentricity of my sleep timings, 2 AM now and I am still up :-(
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2 comments:
if everything was ready to eat what was the role of master chef? just to heat it up!!
Heating at the right temperature is vital to the success of any dish !!
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