I had resolved to stop blogging for a while...for it was becoming too much of an obsession and my husband has started showing signs of discomfort..... he has suddenly become very 'health conscious' and the argument is that I'm tempted to do more cooking for the sake of blogging!!("Blogging hey tho hum hey"-His oft repeated dialogue!!)Fair enough...I thought I should hold back and rather just drool over other blogger's culinary experiments...So...to blog or not to blog was the question!! But when bloggers like Archana tempt me with her
Porotta is synonymous with the 'thattukadas'(street vendors) in kerala and has now migrated to the tables of elite restaurants and achieved great respectability.With time Porota has evolved into plenty of varieties like 'Chilly porota(Kothu Porotta),Erachi porotta (beef), fish porotta, chicken porotta, vegetable stuffed porotta, cheese mushroom porotta, Kichipalayam porotta and the two-in-one porota'- the names mostly given by our thatttukadas!!.The making of Porota itself is an art. I have in my childhood days stood in admiration,wide eyed and mouth opened, at the dough gymnastics that the thattukada porota makers did...kneading, hitting, spreading,swiveling in the air....I fancied the dough swiveling and falling on the ground but the expert cook never missed it!!....that's indeed an art...but as I grew up never dared to try it because of those complicated images of porota making in my mind until late when my mom taught me an easy method to make
Here's how I did my Kothu Porota:
Kerala Porota-3- cut into small pieces
Spring onion-6 stalks-chopped
Chilli powder-1/2 tsp
Green chillies-3 chopped
Tomato Sauce-3 tbsp
Soya sauce-2 tsp
Red chilli sauce-2tsp
Coriander leaves-a few sprigs
Heat oil in a wok.Saute onion,green chillies,ginger,garlic,capsicum&spring onion till they become transluscent.Now add chilli powder,turmeric powder.Saute for a minute.Add the sauces one by one.Mix well.Add the Porotta pieces.Mix together and cook for 2 or 3 minutes.Break egg into it.Mix well. Cook till the egg dries up.Finally garnish with coriander leaves and enjoy!!
* Alternatively you could try this with left over chappathis as well.