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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
Ingredients
For the filling
Cooked Split Chick peas/Kadala parippu /Chana dal      2 cups
Coconut grated                                       2 cups
Sugar                                                      1/2 cup
Cardamom powder                               1/2 tsp
Oil                                   for deep frying
For the dough
APF/Maida                        2 cups
Water                                3/4 cup
Salt                                as needed


 Preparing Method
-Coarsely grind the cooked dal and keep aside*.
-In a heavy bottomed or a non stick pan add the coconut and sugar and keep on medium flame.Keep stirring till the sugar dissolves and mixes well with the coconut.
-Add the cardamom powder and dal (kadala parippu)*.Cook for two minutes till everything gets  mixed  properly.Remove from stove top and let it cool.
-Now prepare a smooth,non sticky dough using the flour water and salt.
-Pinch out and make small balls from the dough.
-Flatten each ball into small circular shapes,add 1 or 2 tbsp of filling on one side and cover it with the other side sealing the ends making a pattern on the edges using your fingers (see the image below)
-Do the similar way to rest of the dough and the sweet filling.
-Heat oil in a kadayi and deep fry these Adas till golden brown.
 *You can seal and shape by pressing the edges using a fork also.


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..

Ingredients
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) 

Method
-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)..it 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.

  RAMADAN KAREEM TO ALL MY READERS & FRIENDS!!

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..

Ingredients
 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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