Kerala preparations

Dear Joth,
I am now with my son at Seattle in USA.I have not taken any mooligai books with me.I am trying to get it.Adathodai is in malayalam ADALODAGAM.
This juice will be included in cough medicine.
tsseethalakshmi

 

Dear Jothi,

The soaked rice should be drained completely and it can be little wet.Make the soaked wet rice into powder in the mixe sieve the flour in rava challadai and roast the wet powder in the kadai.When you can make kolam with your finger tips with the flour it is ready.

tsseethalakshmi

 

Dear little pal,

The unniyappam recipe given is in treditional recipe.
The sprinking of sugar is for decoration.Traditional way it is not necessary.
Decoration in presenting the preparation is once own will.
If you wish raisins or any nuts can also be added with the batter.but it is not in treditional method.
roasted gingili may also be added.
yours,
tsseethalakshmi

 

Dear little pal,

The unniyappam recipe given is in treditional recipe.
The sprinking of sugar is for decoration.Traditional way it is not necessary.
Decoration in presenting the preparation is once own will.
If you wish raisins or any nuts can also be added with the batter.but it is not treditional method.
roasted gingili may also be added.
yours,
tsseethalakshmi

 

Dear little pal,

Malabar paratha's main ingredient is Maida.After I change my food habit to natropathy I avoid all maida preparation.My children also settled their own home.
Long ago I prepared paratha.My own version paratha is

Maida 1 cup
water as reqyired
sugar salt 1 tea spoon
oil as required
take flat vessal put maida, salt,sugar and add water little by little and make the dough by beating with your fist.how many more time you beat the dough the dough will be more soft.The dough should be more watery than chappathy batter.
keep aside for half an hour coating oil on the dough and cover it with a cloth.
after half an hour take the dough and beat some more time.
take some dough and roll with your hand applying oil take some dough enough for one paratha.roll the paratha with your palm or chappathy roler.
take it with your two hand one hand under and next hand from upper portion of the parath and beat it on the big steel plate so as to make it thinner and thinner,It will be corrected by experiance only.It can be maid by rolling it as thin as possible.
take it and make round dough.with you palm make the dough as paraths.
another method after thinning the paratha it may be folded as fan fold[vechiri madippu] and round and make paratha with your rolling pin.
Keep aside two or three minute and fry it in hot thava springling oil.If you want you can use ghee or butter to increase the taste.

Salna is the best combination for paratha.

potato,califlawer,beans 2 cup cut in to small pieces
onion 2 cup cut pieces
tomato 2 no cut into pieces
green chilli 2 split them
coconut grated half cup
ginger garlic paste 1 table spoon
chilli powder 1 tsp
coriander powder 1 tbs
chshew 10
cuscus 1 tbs
green coriander leaves half cup
garam masala 1 tsp
turmaric half tsp
salt
oil,ghee

Put the green coriander,coconut,cuscus,cashew,in the mixe grind it as smooth paste.
Take a kadai pore oil one table spoon ghee when hot add ginger garlic paste satue.Add the grind masala and satue.When oil come out from the masala add the chilli powder,garam masala,coriander powder,garam masala, satue.add onion, tomato,splitted green chillies and satue.When the tomato turned soft add the cut vegitables,turmaric powder and satue.Add required water.Bring to boil when the vegitables became soft add salt and boil two to three minutes.Springle green coriander leaves enjoy with paratha.

variation:you can add boiled soft green gram dhal
It will thiken the gravy and add taste also.