Friday, July 19, 2013

Kadala Parippu Ada

 After my post on Kadala parippu Cake,here's another recipe with kadala parippu(Chickpeas)...again something sweet.And again a Malabar Special.You can check my other recipes of Malabar special Adas...Kaayada,Irachi Ada..etc specially prepared during the month of Ramadan.This Ada is made with a filling of Cooked Split Chick peas(Kadalaparippu),sugar and Coconut.Now coming to the recipe

Thursday, July 11, 2013

Coin parottas

This post was there in my drafts from a very long time.No idea what made this delay in posting this recipe.This is called coin parottas;I think it's because of its size and taste.These are comparatively small in size and taste almost like that of the Malabar layered parottas.The recipe for this is..

APF/Maida(plain flour)    21/2 cup(or more)
Milk                        1 cup
Egg                        1
Sugar                     2 tsp
Salt                       as needed
Ghee                     4 to 5 tbsp(or as needed) 

-In a large bowl add the milk,egg,sugar and salt;mix well till the sugar dissolves and every thing gets mixed properly.
-Now add in the flour and knead into a soft,non sticky dough(like how we do for chapatis).Cover this and Keep aside for 10 minutes.
-Pinch out equal lemon sized balls from this dough. You can make around 12 or 13 balls out of this.
-Take one ball,flatten it using a rolling pin on a floured surface(make it as thin as you can)
-Now spread a little ghee on top and then start rolling it from one end to the other and keep aside.**
-Take another ball and again flatten it as thin as you can,spread ghee on the surface and take the previously rolled one** and keep it at one end of this flattened chapati and again roll this together with the previous one(you get a little thicker roll this time)
-Place this 'double roll' on the third 'flattened ghee spread' chapati and again roll all of this..
-Now place this on the 4th 'flattened ghee spread' chapati and this whole thing on the 5th and 6th chapatis and roll (see image below)you get a 'log' of chapatis.*
-Similarly make another 'log' with rest of the 6 or 7 balls. Now you have two rolls.
-From each 'roll' cut 11/2" thick pieces crosswise (you will get 7 to 9 pieces from each roll) depends on how long your roll is.. 
-Now again flatten these pieces using a rolling pin or palm of your hand.
-Heat a non stick pan,on medium heat(use a large one so that you can place 3-4 at a time) place these coin parottas and cook flipping twice or thrice till golden brown appears on both sides.
-Stack 3-4 parottas together and beat them gently on the sides to make them flaky.
      Soft and yummy coin parottas are ready to serve
*Don't mind the long post (just gave them in details)
while preparing its just simple and the taste is worth the effort.
*Rolling these flattened pieces one on top of the other helps in forming layers,also the ghee added makes them real soft. 
*Using a spatula gently press while cooking to ensure even cooking.


Wednesday, July 3, 2013

Kadalaparippu Cake(Pola) /Chana Dal/Lentils(Split Chick Peas) Cake

This cake is prepared with cooked chana dal .If you have the cooked Dal ready, then its easy to prepare.The recipe for this is..

 Chick peas/Kadala parippu cooked  3tbsp
 Egg                4
 Sugar             4 tbsp
 Milk powder    3 tbsp
 Cardamom powder   1/2 tsp
 Condensed milk         2 tsp(optional)
 Ghee     1 tbsp
Cooking Method
-In a blender add all the ingredients except ghee.
-Blend till all gets mixed well.
-Heat a non-stick cake pan. Spread ghee on all the sides and bottom of the pan.
-Pour in the mixture,keep covered on low flame for 15 to 20 minutes(till cooked).
-Cut into pieces and serve.

*Be careful not to add too much of Dal,it might make the cake dry.

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