Kerala parotta
Ingredients
Maida - 2 cups
Maida - 2 cups
Luke warm Water - as needed to prepare the dough
Veg Oil/Dalda - 1 tbsp
Salt - to taste
ghee to cook
ghee to cook
Method:-
Step 1:-Combine all the ingredients in a bowl and knead the dough together thoroughly just like you prepare chappathi/roti dough.More than chappathi dough, make it more smoothy by keep kneading the dough. Actually this is a hard part because we want to beat, push,everything to the dough like its our enemy.We do this so that there should not be any air bubbles in the dough.After making almost smooth round shape,apply some oil all over the ball,only outside. keep it for 1 hr,by covering with a wet muslin cloth.Also you can keep it in an air tight container.Otherise the top of the dough may become dry.
Step 2:-Divide the dough into 10 equal portions of size a little less than tennis ball without any air bubbles.
Step 3:-Take a portion and apply some oil on it.In a flat surface apply oil again and roll out the portion to the maximum .(Make it as thin as possible both length wise and width wise..no need to be worried about the shape..eventhough it breaks in between..its fine..Our objective is to make it as thin as possible..)To roll the dough to thin sheets,use your pam.You can use a rolling pin for this one also.Apply a little more oil over the rolled dough.The sheet should be so transparent that it is very thin.
Step 4:-Using both hands make pleates on the rolled dough(just like saree pleates) starting from one end.
Step 5:-Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.
Step 6:-Repeat the above procedure for each portions and keep it aside.(Its not as difficult as you read the recipe)Again use wet muslin cloth to cover it or keep it in an air tight container.
Step 7:-Heat a sauce pan until medium hot.Roll out each portion just like roti,but not soo thin.Porotta should be a medium thick.Remember do not apply any flour on it.You can apply some oil/ghee if you like.
Step 8:-When 3 or 4 parottas are done,place them in a flat surface and holding them between hands ,beat the hands together.(Just like clapping,but 3-4 parottas are between).do not beat them soo hard such as you break the parottas.)We are doing this,just to seperate the different layers.Remember this does not add anything to the taste..
Now tasty Kerala Parotta is ready to serve..Its a long process..isn’t it?But as i told you before its not that difficult ,but time consuming…
This goes well with any non-veg or veg curries.Especially Chicken curry or egg curry is very good with these parottas.
This goes well with any non-veg or veg curries.Especially Chicken curry or egg curry is very good with these parottas.
Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.
Carrot Halwa(Kajar Halwa)
Ingredients
2 number cardamoms skinned and crushed fine
4 cup carrots, grated finely
1 tbsp casewnuts
1 tbsp chopped almonds
3 tbsp curdled milk or (ricotta cheese)
2 tsp ghee(clarified butter)
4 cup Milk
1 tsp raisins
1 cup sugar
Method
Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.
Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.
Banana(Plantain) Fry
Ingredients
2 ripe bananas
1/2 cupall-purpose flour
1/3 cup water
2tbl sp of sugar
1/2tsp of salt
2 ripe bananas
1/2 cupall-purpose flour
1/3 cup water
2tbl sp of sugar
1/2tsp of salt
oil (for deep frying)
Method
1)Take the flour in a bowl. 2)Add water, a little at a time, stirring continuously to make a paste. Add sugar and salt. 3)Cut the bananas into half, lengthwise or small pieces. 4)Dip the bananas into the flour batter. 5)Heat oil in a wok or deep frying pan. 6)When the oil is hot, take each slice of banana (well coated with the batter) and put gently into the oil. 7)Fry them until golden. 8)Serve them hot with tea!
Method
1)Take the flour in a bowl. 2)Add water, a little at a time, stirring continuously to make a paste. Add sugar and salt. 3)Cut the bananas into half, lengthwise or small pieces. 4)Dip the bananas into the flour batter. 5)Heat oil in a wok or deep frying pan. 6)When the oil is hot, take each slice of banana (well coated with the batter) and put gently into the oil. 7)Fry them until golden. 8)Serve them hot with tea!
Kinnathappam
Ingredients
Ponni Rice – ½ kg
Thick coconut milk – 1½ cups
Sugar – ½ kg
Salt – A pinch
Ghee – 100 gm
CashewsRaisins(Onakkmunthiri)1/4 cup
Cardamom(Elakka) – 8 – 9 nos(powdered)
yeast 1tsp
Preparation
1)Wash the rice well and soak in water for sometime.
2)Grind it to a fine paste.:- Make sure you don’t have any lumps in it.
3)Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.
4)In a bowl add yeat , 1spoon of sugar and little warm water.set aside for 10 minutes.
5) Mix the yeast mixture to the batter and ferment for 3 to hours.
5)Add cashews and raisins fried in ghee into the above mixture and mix well again.
6)Pour the above into a greased vessel of about 2 – 3 inch thickness.
7)Steam it till done(about 30 minutes).
8) When it is cooled cut into small pieces.
Mysore Pak
Ingredients
ghee 2 cups
Gram flour(besan) 1.5 cups
sugar 2 cups
water 1/2 cup
Method
mix besan gram flour with little ghee or oil and sieve .
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syrup till it is soft ball stage.When we take the syrup it will form strings(2 string consistency) between the fingers.Melt the ghee in a bowl.You can add 1cup of ghee and 1 cup of oil instead of 2 cups of ghee.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour spoon by spoon, stirring continuously(it takes about 15 seconds only.But this 15 seconds are very important because when we por the ghee it becomes frothy and cooked.dont stop stirring.).Cook till the mixture becomes frothy and ghee seperates.When the mixture start to colour change,take it immediately from the flame.Spread out on a greased plate. Cut into squares when firm(within 10 minutes).
ghee 2 cups
Gram flour(besan) 1.5 cups
sugar 2 cups
water 1/2 cup
Method
mix besan gram flour with little ghee or oil and sieve .
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syrup till it is soft ball stage.When we take the syrup it will form strings(2 string consistency) between the fingers.Melt the ghee in a bowl.You can add 1cup of ghee and 1 cup of oil instead of 2 cups of ghee.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour spoon by spoon, stirring continuously(it takes about 15 seconds only.But this 15 seconds are very important because when we por the ghee it becomes frothy and cooked.dont stop stirring.).Cook till the mixture becomes frothy and ghee seperates.When the mixture start to colour change,take it immediately from the flame.Spread out on a greased plate. Cut into squares when firm(within 10 minutes).
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