Superman turned 83 this year and so did the superwoman of my family—-we from different
locations celebrated the birthday of my mother today. A special woman with enormous strength,
always displaying exceptional love and courage in the worst and best of situations. An M.A in
Economics with a host of creative skills she used her education as a powerful tool to foster an
empowered generation. A crucial influencer in all our lives her focus was on seeing the success of her
3 daughters. A woman who is far ahead of her times yet content with a quiet life at home.
A special spread, lovingly prepared by my sister is her treat for her extremely busy day with wishes
pouring in ….
A menu just as simple as her but extremely delicious 🙂
Ceylon Parotta/Paratha Recipe:
Ingredients for Ceylon Parotta/Paratha:
- WHEAT FLOUR 1 CUP
- MAIDA 1 CUP
- SUGAR 1 tsp
- MILK ½ CUP
- OIL 1/2 CUP
- SALT AS REQUIRED
- WATER FOR KNEADING
Preparation Method:
- Take a big bowl and mix the flour and sugar. Add the needed salt.
- Pour in the milk and knead the dough. Use water if required.
- Knead into a soft dough. Smear oil and set aside covered with a wet cloth for 30 minutes.
- Knead again and roll into small balls.
- Smear liberal oil on them and cover and set aside.
- After 15minutes roll each ball into thin discs. Smear the discs with oil.
- Roll each disc like a cigar and fashion into ringlets. Roll the ringlets into parathas and cook on a hot
- girdle with oil or ghee.
- Remove and crush with your palms and serve.
Malai Kofta Recipe:
Ingredients for Malai Kofta:
- Gulab jamun mix 1 cup
- OIL FOR FRYING
FOR THE GRAVY:
- Chopped coriander leaves 1 tbsp
- Garam masala 2 tsp
- Chilli powder 2 tsp
- Turmeric powder 1 tsp
- Coriander powder21tsp
- Onion chopped 2 medium
- Tomatoes chopped 4 medium
- Green chilly slit 4
- Cashews 10 pcs
- Melon seeds 1 tbsp
- Bay leaf 1
- Cinnamon 1 inch piece
- Cloves 2
- Green cardamom 2 pcs
- Cumin/Jeera 1 tsp
- ginger-garlic paste 1tsp
- Oil 4 tbsp
- Fresh cream 4 tbsp
- Salt as required
Preparation Method:
- Take 1 tsp oil in a heavy-bottomed pan.
- Add the ginger-garlic paste and fry till brown.
- Add the onions and saute till pink.
- Add the tomatoes and saute till mushy. Add all the dry spice powders and fry till the
mixture is dry. - Cool and grind to a smooth paste along with cashew and melon seeds.
- Take a heavy-bottomed pan. add the remaining oil and add all the whole masalas. Fry
till the cumin turns brown. add the ground paste and fry well for about 5 minutes. - Add the required water till you get a thick pouring consistency. Add the needed salt and
bring to a boil. simmer for 5 minutes. Remove from flame and set aside. - Mix the Jamun mix as per instructions on the packet. make small balls and deep fry
till golden brown. - Drop the warm jamuns into the hot gravy. garnish with coriander, drizzle cream, and
serve with rotis, pulkhas, or rice.
Gulab Jamun Recipe:
Ingredients for Gulab Jamun:
- UNSWEETENED KHOVA 1 CUP
- MAIDA 50 GMS
- ARROWROOT FLOUR 1 TSP
- SUGAR 3 CUPS.
- SAFFRON FEW STRANDS
- GREEN CARDAMOM POWDER 1 TSP
- OIL/GHEE FOR FRYING
Preparation Method:
- Mix the khova, maida, arrowroot flour along with the cardamom powder into a smooth dough.
- Make lemon-sized balls and deep fry in medium hot oil till golden brown.
- Add a cup of water to the sugar and bring to a boil on a low flame. Ensure that the
sugar is completely dissolved and simmer till slightly thick. Add the saffron and cool. - Add the warm jamuns to the warm syrup and allow to soak.
- Serve warm or chilled.
Classic Combo of Ceylon parotta/paratha & Malai kofta with Gulab Jamun is ready 🙂
