Kalkandu Pongal
2 years ago
Showing posts with label Malabar Recipes. Show all posts
Showing posts with label Malabar Recipes. Show all posts
Posted by
SabreeNaz
Rants & Raves (0)
This is another recipe from MishMash!
Shn made Chicken Roast with a Kuttanadan touch, while mine is a curry. Do check out the complete recipe of the same @ MishMash!
Once again "Thank you Shn for this wonderful contribution."
Posted by
SabreeNaz
Rants & Raves (0)
This is one of the few recipes that I had tried from MishMash!
Posted by
SabreeNaz
Rants & Raves (10)
Ingredients:
Pacharisi - 2 cups
Jaggery - 200 gms
Powder of 4 cardamom
Banana - 1 (Manja Vazhai Pazham is the best)
Coconut - 1/4 of a coconut
Water - 1/2 -1 cup
Oil for frying
Method:
Soak rice for an hour. Drain water and let it dry for 5 - 10 minutes. Mix the cardamom with the rice and grind it to a coarse powder (similar to that of puttu ). Now, add 1/2 glass of water to the jaggery and boil it till it becomes a thick syrup. Cut the bananas into pieces and grind it into a fine paste. Now, add the jaggery syrup to the rice along with banana paste after all the ingredients are cooled. Mix it well. Add enough water to the batter. It should have the consistency of the idli batter. Leave it for 3 - 4 hours for it ferment a little.
Heat oil in the appa chatti and pour the batter in each depression on the chatti when the oil is medium hot. Toss each of appam gently and see to that it is browned on all sides.
Since, banana is added to this, it has to be consumed within a day or two. This can be made without adding bananas, which can be kept for long.
Tips: Adding ghee while tossing the appam will enhance its taste greatly.
Posted by
SabreeNaz
Rants & Raves (2)
As soon as you hear the term "Ulli Dosa" , you get reminded of usual onion uthapam. This is a very easy to make version of that, but with a "naadan" touch to it.
This is again one of the few delicacies of my mom which she inherited from my amma-amma, her mom. This used to be my mom's favorite during her childhood days. This should be made with the naadan ari in a cheenachatti to get that authentic flavor.
When asked to name the dish, she replied instantly that they use to call it cheenachatti palakaram. Maybe, there are other names to this dish. Foodies are welcome to give the name of this , if they know exactly wat it is called in Kerala.
Now, lets get started with..... "Cheenachatti Palakaram!!!!!!"
Ingredients:
Raw rice/ Kachcha chawal/ Pacharisi/ Pachari - 1 cup
Pearl onions/ shallots - 10 nos.
Green chillies - 2 or according to the taste
Coriander and Curry leaves
Salt to taste.
Method:
Soak the rice in water before two hours. Drain water and add chopped shallots, green chillies, coriander and curry leaves, and salt. Mix well and grind it into a coarse paste. Very less water is used in making the batter. It is recommended to use a cheenachatti, but beginners can use a normal tawa. Do a salt test and adjust the salt if necessary. This cannot be spread on the tawa like a dosa, as the batter does not follow like the normal dosa mix. Hence, spread it slowly in the form of a circle and add little oil to the sides.
It is very important to cook it with a closed lid over it, as pachari tends to become white when cooked in an open tawa.
Then, follow the normal procedure of making a dosa.
