- Maida / All purpose flour – 1 cup
- Salt – to taste
- Hot water – As needed
- Gingely/Sesame Oil – 1 tsp
- Grated carrot –1 cup
- Grated cabbage – 1 cup
- Grated Onion – 3/4 cup
- Boiled n Mashed potato – 1/2 cup(optional)
- Green chilly – 2 – 3 nos(finely chopped)
- Garlic flakes – 4 nos (Finely chopped)
- Ginger – 1 inch size (finely chopped)
- Ajinomoto – 1/4 tsp
- White pepper powder – 1/2 tsp
- Soya sauce – 1/4 tsp
- Salt – as needed
- Water – little to sprinkle.
- Oil – 1 tbsp
- Knead the dough using Maida,salt,hot water and a tsp of oil and set aside.
- Heat a wok/kadai with oil and add the finely chopped ginger,garlic and green chilly .Fry for a min.
- Now add the grated onions and saute for a min.
- Then add the grated vegetables and fry for sometime till the raw smell leaves it.(keep in high flame and stir it constantly so that it wont get burnt)
- Now add the salt,soya sauce and ajinomoto.Toss it well.
- Finally add the white pepper powder and mix it well.
- Now sprinkle some water and close the kadai with lid.
- Let it cook for 1-2 mins(mix it once in the middle )
- The veggies will be fully cooked .
- Now switch off the flame and close it with a lid.
- Stuffing is ready.
For 1 cup of Maida,u can make 5-6 chapattis.
- Take the dough and make balls of even size as we make for chapatti.
- Roll it into a thin chapatti.
- Take 2 –3 tsp of stuffing and keep it the center.
- Now close all the sides of chapatti to make it a square and roll it once.I hope the picture gives u a clear idea!!
- Heat a dosa tawa and put the paratha over it.
- Sprinkle some oil and cook both sides till golden brown.
Malaysian paratha is ready to serve with raita or pickle of ur choice!!
MSG is also known as Ajinomoto (actually a brand) and Chinese salt. It is frequently used as a flavor enhancer in variety of foods such as Chinese cuisine and packaged foods. Its use has become controversial in the past 30 years because of reports of adverse reactions in people who’ve eaten foods that contain MSG.
How bad is MSG? Is it proven in research?
Just like everything else in this world related to food and health, the answer depends on who is doing the research. One set of research establishes “damaging effects on the brain” to “cancer” while some other results show MSG to be “completely harmless”. One study has established that MSG is no different than regular salt in terms of its effects.
So, what should we do?
I have always favored being safe when in doubt. Considering that doctors today talk about reducing sodium intake to be less than 4g, we need to be wary of anything that contains sodium, including common salt. Avoid cheaper chinese food vendors such as roadside peddlars who use enormous amount of MSG to create that “chinese” taste. Prepare chinese food at home without MSG. I don’t think you will find the difference in flavor remarkable anyway.
Stay safe and if possible avoid MSG. However, once in a while, consuming a few grams of it in inevitable situations (such as a party) is not going to kill you either.
According to the medical fraternity, the consumption of MSG or Ajinomoto stimulates secretion of pentagastrin acid in stomach that leads to ulcers. It can also lead to cancer.
"As for MSG, it has been found that it has got certain adverse reactions. It can be classified and affect any system and there maybe increase in heart rate, there maybe fall of blood pressure, sweating..... Because of that headache can increase, migranal headache and also, there maybe skin rashes," said Dr. Jayanta Dasgupta, Head of Gastroenterology Department at S.S.K.M Hospital in Kolkata.Some of the facts and beliefs about ajinomoto:
Ajinomoto is not having any good effect other than enhancing the taste of the food. But there is no proven record that it is harmful. In fact, ajinomoto helps to use less salt (salt is known as one of the white poisons) in food. If we omit ajinomoto from a recipe often results in a need for greater amounts of salt and salty ingredients to enhance flavor. Hence, you can use ajino moto, but in any case, your total intake of salt in any form (salt or ajinomoto) should not exceed 3 grams per day.
There is a popular misconception that the usage of ajinomoto leads to some health problems such as brain lesions, headaches, vomiting, nausea, damage to nerve cells, so on and so forth. However, there is no scientific evidence for such claims. The Food and Drug Association (FDA) report talks about the safety of usage of MSG and there was no evidence suggesting that dietary MSG or glutamate causes brain lesions or damage to nerve cells in humans. Glutamic acid is a major constituent of all naturally occurring proteins. Mother’s milk contains 19 mg of glutamate per 100 gms as opposed to three mg per 100 grams of cow’s milk. The amount of glutamate present in natural products like tomato, dhal varieties, cheese and other vegetables are much higher than a pinch of ajinomoto used in cooking.
It is a common belief that ajinomoto is a chemical product and made from non-vegetarian sources. This is not true. It is a completely natural product produced using sugarcane and tapioca through fermentation and crystallisation process with high purity. As far as culture in the lab is concerned, Hydrolyzed Soya Bean Protein is utilised, which is also of vegetable origin.
At a more elementary level there is a misconception that Ajinomoto can be used only for Chinese cuisine. Ajinomoto can be used in any type of food including Indian food like sambar, rasam or pulao. Since, Ajinomoto became popular only through Chinese cuisine there is a belief that it is suitable only for Chinese cuisine. It brings out the natural and original taste of any dish.
Ajinomoto is a widely used food ingredient; therefore a great deal of research has been done on its safety and efficacy. In the United States, MSG is included in the Food and drug Administration�s list of substances that are Generally Recognised as Safe (GRAS). Foods considered as GRAS include ingredients like sugar, baking powder and vinegar.
Tamari is dark brown in color and usually slightly thicker than regular soy sauce. The salty fermented paste derived from soy beans, called miso, actually served as the basis for development of tamari. This development occurred during the Edo period (1603-1867) in Asia, when extra water was added to the miso paste to create a thick, dark sauce. The flavor of this sauce was called tamari. Later, changes in the process added wheat to the paste's ingredients, and today, tamari can be purchased as either wheat-containing or wheat-free.
Most people have heard by now that too much salt in the diet can be bad for your health. Eating too much salt can lead to high blood pressure, which can lead to a heart attack or stroke. In fact, societies with diets that are high in sodium and low in potassium typically have a much higher rate of heart disease than societies with diets that are low in sodium.
So does this mean that you have to sacrifice taste for health? Of course not. Soy sauce, while still high in sodium, has a flavor that goes beyond its saltiness. This means that you can use less soy sauce than you would salt to get the same level of enjoyment from your foods. And soy sauce blends so well with many spices - garlic, ginger, onions, etc. - that you won't even miss your salt shaker. Some brands even have low sodium varieties of soy sauce available. So, rather than dousing your food with salt, try just a touch of soy sauce instead.
Our food ranking system, based on nutrient density, qualified tamari as a good source of niacin (vitamin B3), manganese, and protein. Of course, it would take far too much tamari to provide any substantial amount of a person's daily vitamin, mineral or protein needs. Nevertheless, for the calories it costs, tamari, unlike salt, delivers an unusual amount of nutrients to the person who uses it.
NOTE: If you have been diagnosed with high blood pressure and told by your doctor to limit your salt intake, you may want to limit your intake of soy sauce as well or try a low-sodium variety instead.
Allergic Reactions to Tamari
Although allergic reactions can occur to virtually any food, research studies on food allergy consistently report more problems with some foods than with others. Common symptoms associated with an allergic reaction to food include: chronic gastrointestinal disturbances; frequent infections, e.g. ear infections, bladder infections, bed-wetting; asthma, sinusitis; eczema, skin rash, acne, hives; bursitis, joint pain; fatigue, headache, migraine; hyperactivity, depression, insomnia.
Individuals who suspect food allergy to be an underlying factor in their health problems may want to avoid commonly allergenic foods. Soybeans and products such as tamari that are made from them are among the foods most commonly associated with allergic reactions. Other foods commonly associated with allergic reactions include: cow's milk, wheat, shrimp, oranges, eggs, chicken, strawberries, tomato, spinach, peanuts, pork, corn and beef. These foods do not need to be eaten in their pure, isolated form in order to trigger an adverse reaction. For example, yogurt made from cow's milk is also a common allergenic food, even though the cow's milk has been processed and fermented in order to make the yogurt. Ice cream made from cow's milk would be an equally good example.
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