kuzhal pathiri or Thin kerala pathiri

Ingredients:

Roasted rice powder - 1 glass
Water - 1 glass
Oil - 1 tsp
Salt to taste

Preparation:

      Boil water in a pan.Add enough salt and 1 tsp of oil.Slowly add rice powder stirring continuously.Now switch off the stove and pour the whole content into a big saucer kinda plate.Allow it to reach a warm condition.Then knead the content and make dough.A well kneaded dough results in soft and puffy pathiris.Apply oil on the palms to avoid stickiness.

    Now take pieces from this dough,as we do for chappathis.Make balls and press it between palms.Dust the board using rice powder.Roll the flattened balls on a wooden board using the chappathi roller until the pathiri is thin and round.Now cut the edges using a lid.

   Place a pan on medium flame.When the pan is hot,place pathiri.Now you can notice the steam passes through it within a few seconds.Turn the pathiri.Now wait for a little longer time.Make sure pathiri should not turn brown.Now turn again and you can see the pathiri puffs up.Remove from the pan.

Tips:
Use coconut milk while serving the pathiri to make it soft.
U can roll and keep the pathiris in an air tight container in the refrigerator,Make the pathiris as and when required.U can store the rolled pathiris for 2-3 days.

Love,
Roshu
     

Ney pathiri/Fried rice-roti

Ney pathiri or Fried rice-roti



Ingredients:

Parboiled rice/Puzhukkalari - 2 cups

Grated coconut - 1cup

Shallots/small onion (u can even use onion) - 4 nos.

Fennel Seeds/perumjeerakam - 1 tbsp

Rice flour -1/2 cup

Salt to taste

Instructions:

Wash and soak the rice overnight.

Grind it without water.(if you use 1/2 cup of water to grind it,u need to add 1/2 cup rice powder.

Crush together coconut,shallot,salt and fennel seeds. Add this to the rice mixture.

Mix everything well.

Add enough rice powder(if needed) and make it a smooth dough.

Make small balls out of it and spread using ur hands in a plastic sheet or cloth.

Heat oil in a frying pan/cheenachatti. Hold the plastic sheet/cloth in one hand and remove the pathiri using the other hand and carefully put into hot oil.After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown colour.

Serve hot with chicken curry,mutton curry or beef curry

Luv,
Roshu

Muttakuzhiyappam

Ingredients:
Basmati/Raw rice or pachari - 1 cup
Boiled rice -3/4 cup
Egg - 2
Salt to taste
Water as required

 Method:
             
            Wash and soak rice in water for 5-6 hours.Drain and grind this with all the other ingredients in a mixer grinder adding enough water to a smooth thin batter.Keep this batter for minimum 3 to 4 hours in a container.Now take a kuzhiyappam pan,this is a non stick pan, so you can easily make muttakuzhiyappam without the fear of sticking.

          

                 Heat the pan and pour oil in each rounds.When the pan and oil is hot enough simmer the flame and pour 1 tbsp of batter into each rounds.Slightly increase the flame and allow the appams to cook.After 2-3 minutes turn the appam upside down and cook that side.         

When both the sides become brown colour, remove the appam from the oil.Repeat the same process to make rest of the appams.

If u want varieities in this appam,u can add items of ur choice in the batter.Below is the appam made of prawns of my choice.

You can use it as breakfast without any curry.It tastes good with fish curry.My daughter is a great fan of muttakuzhiyappam..

Luv,

Roshu  

Palappam

Ingredients:

Raw rice/Pachari  - 1 cup
Cooked rice - a handful

Grated Coconut - a handful

Yeast -1/4 tsp 

Sugar- 2 tbsp (if necessary)

Salt- to taste

Method of preparation:

• Wash and soak rice in water for 6 hours. Drain and grind this with all the other ingredients in a mixer grinder adding enough water to a smooth thin batter.
• Keep this batter aside overnight or at least 6-8 hours to ferment.
• To make gharma gharam palappam,first heat a non stick appachatti or appam pan on medium heat.
• rub appachatti with some oil and pour one full thavi/ladle batter on the centre of the pan. Immediately spread it by rotating the pan only once by holding on both the handles. Cover the pan and let the appam cook for 2-3 minutes.
• Serve hot with egg roast,veg stew, or chicken kuruma.

Luv,
Roshu

Kerala pathiri

Pathiri is one of the specialities of kerala muslim cuisine.It is mainly served on occassions like ramadan but in my place itz a weekly once main course for our dinner.There are several types of pathiris like meen pathiri,chemmeen pathiri,erachi pathiri,neipathiri,kakka pathiri,kai pathiri etc.etc.Here i present u te most simple pathiri not that thin and not that thick.I fyou eat with chicken or beef curry u will really like it.

Ingredients
Rice powder roasted-1 glass
Water - 1 glass
Salt to taste
Oil-1 tsp

Method
Boil water.Add enough salt and 1 tsp of oil.Slowly add rice powderstirring continuously.Switch of the stove and pour the content into a big plate.Wait till it reach a warm condition.Then knead it and make dough.The softness and the puffiness of the pathiri depends on how well u knead it.Take pieces from the dough as we do for chappathis.Make ball and press it using the chappathi press.Place a tawa on medium flame ad when tawa is hot place the pathiri on it.U can see the steeam passes in a few seconds.Then turn the pathiri and wait for sometimes till the ends of the pathiri is little crispy or cooked.but it should not be brown.Turn again,soon u can see the pathiri puffs up.Remove from the pan.Pour two table spoons of cocnut milk on pathiri or jz dip in coconut milk and keep in other plate before serving.Chicken curry,beef curry,fish curry and egg curry are the best combination for pathiris..

Luv,
Roshu

Wheat Appam

You will need
Wheat flour              -      2 cups
Scraped coconut        -      1
Jeera                        -      1 tsp
Small onion               -      6
Salt to taste
A curved deep iron / non-stick pan

Method
   Grind to a fine batter using the above ingredients.Add salt and mix the batter thoroughly.Pour the batter into the pan and spread like in an appam.Do this carefully as all the batter might settle into the center of the pan. Close it with a lid.Let it heat for a while and the serve hot with stew or kuruma.

Luv,
Roshu