Poona beans curry

                                  Chawli ghassi /Vanpayar curry

                   

Ingredients

Poona beans 2 cups soaked overnight and pressure cooked

Raw mango pieces 4

FOR COCONUT PASTE

Shredded coconut 1/3 cup

Turmeric powder 1/4 tsp

Chilli powder 1/2 tsp

Water for grinding

- Grind all these and make a coarse paste and keep aside

FOR SEASONING

Oil 1 tbsp

Mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Dry red chilli 1

Finely chopped red onions 1 tbsp or more as per your preference

a pinch of kashmiri chilli powder for nice deep red color

Salt to taste

Water as needed

METHOD

1.In a pan add in cooked puma beans along with salt,mango pieces and coconut paste .Bring it to a boil by adding needed amount of water.

2.While its cooking ,lets make a tadka or seasoning

3.Heat a tadka pan add in oil once it is hot.Then add mustard and cumin seeds and let them pop up.Into it add dry chilli pieces ,chopped onions and kashmiri chilli powder.Mix well and saute till onions turns light brown in colour.

4.Add it in the above boiling curry,mix well.Do a taste test and adjust the seasonings.

5.Enjoy with rice..!

Black Chickpea curry

                            Black Chickpea curry

                     

Ingredients

Oil

Mustard seeds

Fennel seeds

Dry red chilli

Eastern meat masala

Chilli powder optional

Coriander powder Optional

Onions

Tomatoes

Ginger garlic paste

Soaked and pressure cooked chick peas

METHOD

Heat a tbsp of oil ,add in 1/2 tsp of mustard seeds and fennel seeds ,let them splutter .Then into it add one dry red chilli & 2 tsp of eastern meat masala, saute well.Now add in 2 medium sized chopped onions and tomatoes along with a tsp of ginger garlic paste.Mix well and fry them till they leave the side of the pan by mixing them every now and then.Once you see oil leaving the sides add in pressure cooked chickpeas along with water ( I soaked 1 cup chickpeas in water overnight and pressure cooked them for 2 whistles).Adjust the seasonings ,if needed add in little chili powder,coriander powder, meat masala and salt . mix well and let it bubble nicely .Once you can see oil layer floating on top ,curry is ready.Serve it with pipping hot Puttu/Steamed rice cake.

 Note:

 :if tomatoes are not sour,add in 1 tbsp of ketch up.
:Can also add 1/4 cup of thick coconut milk to add a creaminess to the curry .

 

                                       

Bitter gourd curry

                      Pavayka thengapaal curry                                                   

Serves 4

Ingredients
Oil-1 tbsp
Mustard seeds-1 tsp
Fenugreek seeds-1/4 tsp
Dry red chillies-1
Curry leaves
Shallots/red onions - 2-3 tbsp

Bitter gourd - 2 cups chopped
Onion-1/2 cup chopped 
Tomato-1/2 cups chopped
Ginger-1 tsp

Turmeric powder-1/4 tsp + a pinch in seasoning
Chilli powder-1/2 tsp 
Coriander powder- 1- 2 tsp
Salt as needed
Curry leaves
Vinegar 1 tsp

Method

1)Chop bitter gourd,onions,tomato and ginger finely and keep aside.Extract concentrated and  dilute milk from coconut ( or can use canned coconut cream)and keep them separately.Chop shallots/ red onions and keep them ready.

2)Take finely chopped bitter gourd,onions,tomato and ginger ,few curry leaves,turmeric powder,chilli powder,coriander powder and salt in a large mixing bowl and mix them with either  your hand or spoon.Keep them mixing for 1 to 2 minutes.

3)Now transfer the mixture into a pan add second or diluted coconut milk into it and close it with a lid and allow the veggies  to cook.Cook them on a low to medium flame.

4)Once veggies are cooked,  adjust the spices by a taste test and switch off the  flame once it starts bubbling.

Now let us prepare the seasoning.

5)Heat oil in a seasoning pan ,once it is hot add in mustard seeds and fenugreek seeds and allow them to pop up.Then add dry red chilly , handful of curry leaves,a pinch of turmeric powder and finely chopped red onions .Saute till onions turn brown in colour. Mix well and pour into the above made curry and mix mix and mix.

Our curry is ready to  be served with hot rice..Enjoy..!!!

Spicy Salmon Curry

                               Spicy Salmon Curry
                            
                      Thank you Remia Chechy for introducing lots of new ingredients and recipes to me.This was my first try with salmon and i was super excited for the same.And that adding of coconut paste took the curry to an entirely higher grade.It was spicy and creamy at the same time.We all enjoyed it with piping hot steamed rice...
                  Before starting cooking i like to share that in NO MEASUREMENT label you will not find proper measurements but the ingredients and procedure only.As soon as i am clear about the measurements i will include it too..This is just to give an idea about the easy recipes that you can make at home IN A JIFFY..hOPE all will support me in this too.         

 Now let us jaunt down the recipe..

Ingredients

Salmon pieces 

Onions

For Seasoning

Oil

Mustard seeds

Fenugreek Seeds

Shallots

Garlic

Ginger

Green Chillies

Curry leaves

Spice Powders

Turmeric powder

Chilli powder

Coriander powder

Water as needed

Salt as needed

For the Paste

Coconut shredding

Water as needed

For Garnishing

 a dash oF coconut oil

few curry leaves

Method

 Heat oil in a kadai , once hot add in mustard seeds, a pinch of fenugreek seeds once they pop up add in thinly sliced shallots, garlic, ginger, green chillies and a sprig of curry leaves .Sauté them nicely .Now add  in thinly sliced onions and sauté till they attain light brown  color. 

Now goes in the spice paste ( in a bowl add turmeric powder+chilli powder+coriander powder+little water & mix well).Sauté till raw smell disappears.Add half cup water and bring it to boil.Once it starts bubbling add in thoroughly cleaned fish pieces . Mix well.Add half more cup of water.Adjust salt and spices if necessary. Bring it to a boil.Now don't use spatula to stir but rotate the pan in order to maintain the shape of fish pieces

.

Finally once  the fish is cooked add coconut paste (take shredded coconut +water in a mixie jar and pulse it to a smooth paste by adding little water.Our paste is ready to use. ) Mix well.Do a taste test.Switch off the flame. 

Add a dash of coconut oil and few curry leaves on top and keep it closed until we serve.Enjoy

TOMATO PULLISERY WITH COCONUT

                         TOMATO CURRY 
                              

INGREDIENTS

Tomato-1 big one
Green chilly-2-4
Yogurt-1/4 cup
Water as needed

Turmeric powder-1/2 tsp

Salt to taste

FOR GRINDING
Coconut scrapings-1/2 cup
Cumin seeds-1 tsp
Dry red chilly-2
Garlic- 1 big pod

FOR TEMPERING
Oil- 1 TSP
Shallots  -2-3 or 3 tbsp of red onion
Garlic- 1 big pod

METHOD

1.Wash and cube the tomatoes,slit the green chilly and keep them aside

2.In 3/4 cup of water ,cook the tomatoes along with green chilly and turmeric powder.

3.Once the tomatoes are being cooked,make a coarse paste using the ingredients 'under the label "for grinding' and keep aside.

4.Once the tomatoes are well cooked add in the coconut,mix well and bring it to a boil.

5.Add salt to taste.Also add in water if you want more gravy.Let it cool down a bit so that we can add curd and it wont get curdle.

6.Whisk curd,make it lump free and add it in the curry.If you don't like curd ,you can skip it.

7.Now using the ingredients under the label" for tempering",make a seasoning and add in to the curry ,mix well.Our curry is ready to be served.Enjoy with hot rice.

Beetroot Pachadi

                       Beetroot cooked in curd and coconut sauce

Kerala cuisine
Serves- 4

Ingredients

Beetroot grated- 1 cup
Coconut scrapings- 1/2 cup
Green chillies- 2
Mustard seeds- 1/4 tsp
Water- 3tbsp
Curd-1/2 cup

For Seasoning/tadka
Oil- 1tbsp+ 1 tbsp
Mustard seeds- 1 tsp
Curry leaves - a handful

Method

1.Heat 1 tbsp of oil in a pan and once it is hot add in the grated beetroots and saute well till its raw smell goes off.It will take 5 to 10 minutes.

2.Meanwhile make a thick paste of coconut scrapings+ chillies+ 1/4 tsp of mustard seeds.
First pulse the mixture without adding the water 2 times.Then add 3 tbsp of  water and make a thick paste of it.Keep it aside.

3.Once the raw smell of beetroot goes off add in this above made thick paste,salt to taste and mix well for 2 to 3 minutes.

4.Switch off the flame and add in the 1/2 cup of curd (use sour curd for best results)and mix well.Adjust the salt.

5.Now let us make the seasoning.Heat oil in a tadka pan ,once it is hot add in the mustard seeds and allow them to pop up.Once done add in the handful of curry leaves and stir once and switch off the flame and add this seasoning into the above made curry.Mix well.

6.Our BEETROOT PACHADI is ready to serve.Best accompaniment with steamed boiled rice.ENJOY..!

                                                                                      

Dry prawns roast

                                Unakka chemmeen roast

Serves-2
Kerala Cuisine

Ingredients

Dry prawns- 1/3 cup
Shallots-3 -4
salt to taste
Chilly powder-1/2 tsp

Onion-2 medium sized
Curry leaves -a handful
Coconut scrapings-2 -3 tbsp
 Oil-2 tbsp

Method

1.Wash and clean the sun dried prawns and keep them aside.

2.Slice the onions and shallots and keep ready the coconut scrapings.

3.Now take the prawns,shallots in a mixing bowl and add salt to taste and red chilly powder.Mix them up and keep aside for 10 - 15 minutes.

Sun dried prawns roast

4.Once done heat 1 tbsp of oil in a pan ,once hot add the prawns mix and start to fry them.

5.When it is half done add in the rest of the ingredients like onion slices ,curry leaves and coconut scrapings.Toss well till the onions are soft and golden brown in color.

6.Continue to saute till oil starts leaving from the sides of the pan.

Note:Flame should be kept low.
        :If the mixture sticks add in the rest of 1 tbsp of oil little by little & mix them up 
7.Do a taste test and adjust the spices.  Our dish is ready to serve..ENJOY..!!!

ROAST SERVED WITH RICE GRUEL 

Ripe banana cooked with curd and coconut sauce

                 Nendrapazam kalan/moru ozichukutaan

 

                          

Serves:1

Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan
Coconut scrapings-1/3 cup heap
Cumin seeds- 1 tsp
Water as needed

To Mix
Curd/yogurt- 1/2 cup
Salt as needed
Chilly powder- 1/2 tsp                                                                

Turmeric powder-1/4 tsp                          

To Season                                                    

Chopped banana chunks

Oil-2 tsp
Mustard seeds-1/2 tsp
Dry red chilly -1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX

3.Now pour 1/2 cup water in a pan add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilly and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Dry prawns curry Kerala style

                                    Unakka chemmeen curry

Serves- 2
Kerala Cuisine

Ingredients

Dry prawns- 1/2 cup
Water as needed
Oil-1tbsp + 1tsp
Shallots/pearl onion/kunjulli-1/4 cup chopped
Green chilly-1
Garlic-4 -5 pods crushed

To grind
Coconut gratings-1/3 cup
Cumin seeds/nalla jeerakam-1 tsp
Salt to taste
Chilli powder- 1- 1/2 tsp

Method

1.Wash and clean the dried prawns thoroughly and keep them aside.

2.Heat 1 tsp of oil in a tadka pan and dry roast this cleaned prawns for 2 -3 minutes.
                   

3.Slit the green chillies.Crush the garlic pods and chop the shallots.Keep them ready.

4.Grind all the ingredients given under the label 'TO GRIND' to a not so smooth paste and keep it aside.

5.Heat 1 tbsp of oil in a kadai ,once it is hot add in the shallots,green chilly slits & crushed garlic pods and saute till they attain a light brown brown color.

6.Now add in the tossed dry prawns and give it a good mix and saute for 2 -3 minutes.

7.Add 1/2 cup of water and cook the prawns till they are done.

8.Once the prawns are done add in the ground paste.Clean the mixie jar by adding 1/4 cup of water in order to avoid wastage,Pour it into the curry.

9.Give a taste test and adjust the salt and chilly powder.Bring the curry to a boil.

10.Our Dry Prawns Curry is ready to serve .Enjoy with steamed rice of your choice..!!

  

Fish curry (without adding coconut)

                                                 Meen mulakitathu 

Cuisine:Kerala

Serves-3-4

Ingredients

Fish-1/2  kg

Onion -1

Tomato-1

Salt to taste

Coconut oil 1 tsp to garnish

Water as needed for gravy 

FOR SEASONING:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Curry leaves-1 -2 sprigs

Ginger-1 tbsp

Garlic-6-8 pods

Green chilly 2- 4

Shallots-4 -5

FOR THE SPICE PASTE

Red chilli powder-2 tbsp

Kashmiri red chilly powder-2 tsp

Coriander powder-2 tbsp

Fenugreek  powder-1/4 tsp

Malabar tamarind /kudampuli -2-3 pieces

Water as needed

Method

1.Wash & clean  the fishes and keep them aside.

2.Chop all the veggies needed and keep them ready .Soak the kudampuli in 1/4 cup of water

3.Take a small bowl add all the spice powders into it and make a thick solution of it by adding little water.Keep the spice paste aside.

4.Now heat a kadai ,once smoke starts coming (it is an indication that the vessel is heated) add 1 tbsp of oil into it.

5.Now add all the ingredients given under the label for seasoning.Saute them till they attain a soft texture.

6.Time to add in the sliced onion and tomatoes along with little salt.This is totally optional.If you do not want to add onion and tomato you can skip this step.Saute  them till they are well cooked .no need to brown them.

7.Pour in the spice paste along wit the kudam puli. Mix them well.Saute till the raw taste of the powders goes off.

8.Add water according to your gravy requirement and bring it to a boil.Do a taste test at this step and adjust the spices .You can add all the spice powders again if needed.Mix well.

9.Once the water starts bubbling lower the flame and add the cleaned fish pieces.Cover and cook till they are done.

10.Do a final taste test .Our curry is ready to serve..Enjoy with steamed rice..!!!

Note :  For better taste cook it the previous night itself and serve the next day again after boiling it one more time.As this will allow the flavors to blend so well that your family will like it and praise  Cooking your skill..  

     

     You are free to increase or decrease the amount of spice powders according to your family's taste preferences. If the curry became so tangy feel free to remove the  1 or 2 kudampuli pieces from the curry.

                                                                                 

Fish thali

 

FISH FRY ,RED BOILED RICE,FISH COOKED WITH SHALLOTS AND SPICY TANGY FISH CURRY (no onion and ,tomatoes were just used for garnishing)

INSTANT MANGO PICKLE

                                                        Mango pickle

RECIPE COURTESY :ATHIRA RAM
Ingredients

Chopped mangoes-2 cups
Oil- 2 tbsp
Mustard seeds- 1tsp
Garlic- 10 pods
Green chilly-2 - 3
Curry leaves - 1 sprig

Spice powders used
Red chilly powder-1 -2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Fenugreek powder-1/2 tsp
Asa foetida  to sprinkle

Method

1.Wash ,clean and chop the mangoes.Keep them aside.

2.Heat oil in a kadai once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.

3.Now add in the whole garlic pods,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.

4.Switch of the flame and into it immediately add in all the powders and saute them nicely so as to get rid of there raw flavor.Be careful not to burn them.

5. Wait till the above mix is cooled completely.It is a must.

6.Once it is completely cooled you can in the chopped mangoes and mix them well.

                                         
Note:this is very important because if you add in the mangoes before the mixture is cooled ,mangoes will get cooked in that heat and will release moisture and there is a chance of the  pickle getting spoilt within few days.

7.Do a taste test and  adjust the spices.Pickle is ready to be served..Sterilize a jar by keeping under sun and transfer the pickle into it and keep it airtight.Enjoy..!!!                                       

FISH FENUGREEK CURRY

                         Meen uluva curry/methi machhi -Kerala style 

RECIPE COURTESY :LEKSHMI PRAKASH
Ingredients

Fish pieces-6
Tomato-1(optional)
Onion-1(optional)

 Malabar tamarind/kudampuli-2
Oil-2tsp+2 tsp
Water- 1-2 cups

For making  the Paste
Coriander powder-5-6 tsp
Chilly powder     - 4-5 tsp
Fenugreek powder-1 tsp
Shallots-14
Water-1/4 cup

Method                                                                                                                                          

1.Wash and clean the fish pieces thoroughly in water.Keep aside.Chop the onion and tomato into thin slices and keep them ready too.

 

2.If you have fenugreek powder handy then carry on with the next step .Otherwise let us make the fenugreek powder.

3.For that take a teaspoon of fenugreek in a tadka pan and roast it well.Be careful not to burn them.

4.Once they are dark brown in color switch off the flame transfer them into a mortar and powder them finely as possible using a pestle and keep it aside.

5.Now let us make the paste by grinding all the ingredients mentioned under the label 'for making the paste' to a smooth paste.

paste is ready

6.Lets us start making the curry.Heat oil in  a kadai once it is hot add in the sliced onions and tomatoes along with salt and cook them till they are soft and lightly browned.

7.Make a well in the center, add in the remaining oil into it pour the smooth paste and saute till the raw smell goes off.

8.Add in the Malabar tamarind  & water required to full fill your gravy requirements and bring it to a boil.

9.Once it starts bubbling do a taste test and adjust the spices.Now add in the fish pieces ,cover and cook till the fish pieces are done.

10.Again for a one final time, do a taste check and switch of the flame.Enjoy with steamed rice..!!!

FISH COOKED IN BANANA LEAF,FISH CURRY,FISH FRY SERVED WITH RICE AND MANGO PICKLE

ASTRAM

               Astram - an authentic dish from Kerala
                                             

     

RECIPE COURTESY :LEKSHMI PRAKASH my dearest friend
Ingredients

Taro root/chembhu/tharo jhad/mande/-1/2 cup
Purple yam/kaachil/water yam/rasa valli kilangu-1 cup
Tamarind/emli- a gooseberry size

To make the paste
Coconut grated-1/2 cup
Cumin seeds/jeera/nala jeerakam-1 tsp
Shallots/pearl onions/kunjulli-4-7

For the seasoning/tadka/phann/thalikaan
Oil(coconut oil is recommended strongly)-2 tsp
Mustard seeds/rai/sarson/soriso/kaduku/sasam-1 tsp
Turmeric powder/haldi/manjal-1/2 tsp
Salt to taste
Chilly powder- 1/2 - 1 tsp(optional)

Method

1.Clean ,wash and pressure cook the veggies along with a gooseberry size tamarind.

Note:The vegetables should be cooked thoroughly.

2.Lets make the paste

3.For that take the coconut scrapings ,cumin seeds and shallots in a mixie jar and adding 1/4 cup water blend it to a not so smooth paste.Keep it aside.

4.Take a kadai add the cooked veggies along with the ground paste and bring it to a boil.Don't forget to add salt at this stage.

NOTE:Be careful while adding salt as we have already added tamarind.
If you are using curd/yogurt skip the tamarind and add curd at this stage & mix well.*Pour some water in the blender shake it well and add it into the curry to avoid the wastage.

5.Bring it to a boil.Do a taste test and adjust the salt.

NOTE:If the curry tends to be too thick or you need gravy, feel free to add water at this stage and bring it to a consistency to satisfy your requirement
                                                     or
In case  if the gravy is too watery add in little more amount of coconut +jeera+shallots paste into the curry .So that the gravy will become thick.

6.Switch off the flame.

Lets do the seasoning

7.Take the tadka/seasoning pan add a teaspoon of oil.

8.Once it is hot add in a teaspoon of mustard seeds when they pop up add in a handful of curry leaves.Saute for a second .

9.Pour this seasoning over the above made curry.Mix well.

10.Our curry is ready to serve .It can be relished along with steamed rice as well as with Indian flat bread or rotis /chapthy/phulka                                    

Astram served with steamed rice and beet talasini                                            

SPICY BUTTERMILK

                                          SAMBHARAM

Cusine:Kerala
Serves-1
Ingredients

Curd/yogurt/thayru/thaak-1/2 cup
Water-1/2 cup
Ginger/adrak/inji/alae-1/2 tbsp
Shallots/pearl onions-3 -4
Curry leaves/kady patha/karivepila/karbhapathy-a handful
Green chillies-2
Salt to taste
  Feel free to increase or decrease the amount of ingredients according to the taste of your family members

Method
1.Crush ginger,shallots and green chilies using a mortar and pestle

ingredients

crushed mixture

2.Beat curd ,water and salt in a mixie jar, now  into it  add all the crushed ingredients.Pulse it two or three times.

3.Do a taste test.It should have that spiciness of ginger and chillies. Transfer it into serving khullads or glasses.Enjoy.

                                           

Kerala Green peas masala with coconut milk

                        Green Peas Masala - Kerala style

                 

 This recipe was shared by my friend Archana in a blog.We loved it a lot and thought of sharing the same with you all.so here goes the recipe.

Serves-2 -3
INGREDIENTS
Green peas- 1/3 cup
Potato-4 small size
Salt to taste
Turmeric powder -1/2 tsp

Oil-1 tbsp(suggest coconut oil)
Kadukku/mustard seeds- 1 tsp
Curry leaves- 1 sprig
Ginger-1 "piece
Garlic-4-5 pods
Green chilly-1 -2
Onion-2 medium size
Tomato-2 medium size

Coriander powder-2 tsp
Chicken masala-2 tsp(suggest to use kerala brands like eastern chicken masala/nirapara)

Water as needed
Thick coconut milk- 1/3 cup

Method

1.Extract coconut milk and keep aside.Chop all the veggies and keep it aside.

2.Wash and clean the peas and potato and pressure cook it adding salt and turmeric powder.Keep it aside.

3.Heat oil in a kadai. once it is hot add in the mustard seeds.Allow them to pop up.

4.Once done add in the curry leaves.Saute for a second.

5.Time to throw in the onions along with crushed ginger,garlic and green chillies. Saute till they become soft and translucent.

6.Add in the spice powders like the coriander powder and chicken masala.Mix well.

7.Once its raw smell goes off add in the cooked peas and cubed potato chunks.Mix again.

8.Finally add in the main ingredient that impart flavour to the dish ,the coconut milk.mix well.Switch off the flame just before it starts bubbling.

9.If you wish drizzle few drops of coconut oil and keep it covered till you serve it..

10.Enjoy with Appam,Idiyapaam,Kerala porotta or even with Ghee rice ..

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ANCHOVIES COOKED WITH GARLIC & COCONUT

 
     Kerala Style Meen peera/Netholi thoran

 Cuisine:Kerala
Serves :2
Ingredients

Anchovies/netholi -200grams
Salt to taste
Turmeric powder- 1/4 tsp

For Crushing
Coconut scrapings-1/2 cup
Garlic - 4-5 pods
Ginger-1 inch piece
Shallots- 5-6
Green chilly-1 -2

For Tempering
Oil- 1 -2 tsp
Mustard seeds
Cambogia/Kudampuli/malabar tamarind/brindle berry-2-3

For Garnishing
Curry leaves- 1 sprig
Coconut oil-1 tsp

Method

1.Clean and wash the anchovies several times and keep aside.Soak the kudampuli in 1/4 cup of water .

2.Crush everything coarsely given under the label 'TO CRUSH '.Keep aside.Place a kadai on the stove top.

3.Heat oil .Once it is hot add in the mustard seeds.Allow them to splutter.

4.Once done add in the crushed mixture and saute for few seconds.

5.Now add in the fish .Just give a mix

6.Add in the kudampuli /mangoes along with water,salt and turmeric powder.Give them a good toss.

7.Cover with a lid and cook till its done.It will take only few minutes.

8.Once done ,check for salt .If it tastes good then add 1 sprig of curry leaves and drizzle a teaspoon of coconut oil and keep it covered till you serve it.Enjoy with steamed rice.                                        

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Layered Indian Bread

                                                 Kerala Porotta 

Serves:2

Ingredients

For making the dough:

All purpose flour/maida-2 cups

Salt to taste

Sugar-1 tsp

Milk-3/4 - 1 cup

oil- 1 tsp (for brushing on the dough)

For making the gum

All purpose flour-3 - 4 tbsp

oil- 2-3 tbsp

For pan frying

oil as needed

Method

1.Take maida, salt, sugar in a mixing bowl and mix well.

2.Now add milk little by little instead of water and make a soft and smooth dough.

dough is ready

3.Once dough is done ,brush it with a 1 tsp of oil .Cover with a wet kitchen towel and leave it on the desk for a minimum of 1 -2 hours.Meanwhile we can  make the gum and keep it ready

keep it closed with a wet towel

gum is ready

 

Note:For making the gum,take a small bowl add 3 tbsp of maida and 3 tbsp of oil.Mix well and make a paste out of it.

 4.After that knead  the dough again for few  minutes.Pinch balls of equal sizes.

5.Dust the rolling board as well the balls and roll them into thin circles as much as possible.

balls are ready to be rolled 

make thin circles as much a possible

6.Now apply a spoon of gum & spread it nicely all over the circle.

apply the gum on to the circles

7.Now cut thin strips from the thin circle .Pick the strips one by one .Finally, take them all together and stretch them gently.

thin strips

pick each strip one at a time

take all the strips together and stretch them gently

8.Now start rolling them ...

9.Secure the end by sticking it to the back side of the ball.

10.Apply the gum again all over the spiral ball.          

                                          

APPLY GUM ON THESE SPIRAL BALLS TOO                                  

  

11.Repeat the same process with rest of the balls.Keep them covered with a wet kitchen towel.

SPIRAL BALLS ARE READY

KEEP THEM COVERED WITH A WET TOWEL

12.Now take each spiral ball and roll into small circles.

roll the spiral balls into small circles

circles are ready to be cooked

13.Now heat a griddle /tawa . Cook both sides well till you attain light brown spots on both the sides.

COOKING ON A TAWA

14.Now stack all the cooked porotas

STACK THEM UP

15.Now crush them from all the sides.This step is important .Do not neglect this step .

CRUSHHHHH..!

16.Now our layered Porotas are ready to serve with the curry of your choice.. 

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