Hello KZ!
I regret for the delayed reply. For yr queries, I needed a lot of time to write and post a few best recipes.
You have not done any mistake in the procedure of making parotta. If you sprinkle a little flour to roll them, then the texture of the parotta will change. You must roll it very lightly [you must put very little pressure in the hands] and then use your right palm to flatten it. That is the procedure we use in our restaurant also.
For storing the green chillies- you can grind them with ginger and a little vinegar to a paste and then keep it in the fridge. You can store this for a few weeks. You can add this in gravies. Here is a pickle recipe using green chillies as the main ingredient for you!
GRREN CHILLI PICKLE:
Ingredients:
Green chillies- 100gms
Tamarind- a big lemon size
Fenugreek seeds- 1 tsp
White sesame seeds [ellu] - 1 tsp
Asafetida- a marble-sized piece
Turmeric powder- 1/2 tsp
Enough gingelly oil
Powdered Jaggerry- 1 tsp
Mustard seeds- 1 tsp
Procedure:
Slit all the green chillies slightly at the tail ends. Soak the tamarind in enough water for 30 minutes and then extract its juice.
Heat a kadai and roast the sesame seeds, fenugreek seeds and asofetida in a little oil and then powder them finely when cooled. Again pour the gingelly oil in the kadai and heat it. Add the mustard seeds and when they splutter, add the green chillies and fry them well on medium fire until they change their colour. Add the tamarind extract with the turmeric powder and enough salt. Cook the pickle until all the water is evaporated and is thickened like gravy. Now add the fried powder with the jaggery and cook for a few more minutes on a very slow fire.
Here I am posting a few dessert recipes for you!
JELLY FRUITS:
To make this, there is no particular quantity of ingredients. You need a jelly powder, different kinds of fruits, a sponge cake, a tin of condensed milk, fresh orange juice, and mango flavoured custard or mango ice cream to prepare this. Banana, apple, mango and pineapple, are the main fruits for this. Chop all the fruits in to chunks.
Orange jelly will be more suitable for this. Prepare the custard before hand and cool it in the fridge. Prepare the jelly as per the instructions. You will need a broad glass bowl with a flat bottom. Crush the cake like bread crumbs and place inside the bowl. Press tightly with yr fingers. Then pour the orange juice on it evenly. Then pour the condensed milk in the same way. Place half of the fruits evenly. Then pour the custard or ice-cream in the same way. Finish the remaining fruits in the same procedure. At this point, the jelly has to be in semi- firm condition. Pour it over the dessert evenly and place it in a fridge to cool. The jelly will be set there firmly.
FRUIT KESARI:
Ingredients:
Ghee- 1/4 cup
Fried cashew nuts- 3 tbsp
Fried raisins- 3 tbsp
Semolina-1 cup
Water- 2 cups
Orange Colour powder- 2 pinches
Sugar- 2 cups
Finely chopped apple- 1 cup
Finely chopped pineapple- 1 cup
Finely chopped mango- 1 cup
Finely chopped banana- 1 cup
Rose essence or orange essence-1 tsp
PROCEDURE:
Heat a kadai and pour the ghee. Add the semolina and fry it on medium fire till it becomes light brown and a nice aroma floats on the air. Add the water and cook the semolina till it is cooked and thickened. Add the sugar with the colour powder and the essence. Cook well until the kesari turns like ‘Halwa ‘texture. Put off the fire and add all the fruits, cashew nuts and the raisins and mix well. Keep it covered with a lid for some minutes and then mix well. You can serve this either hot or cooled.