Patthal[ramzan special] Ponni rice 1/2 kg salt Soak the rice in the hot water for 4 hours and grind it with salt like chappathi dough. the dough should be mukkukku mavu patham.Take a plantain leave.Take one lemon size rice dough and flat the dough as thin as possible.Cover the Patthal with another plaintain leave.Put on the hot mud lit [mannodu]and dry fry both sides.This is the traditional way of patthal making. Variation:with rice coconut grated may also be added.If we wish one green chilli,asafoetida may also be added when grinding.drumstic leave or chekkurmani leave may also be added.Making may be in hot tava [thosaikkal].
ramzan special Mutta zirkka Raw rice 2 cup cooked rice 1 cup egg 3 oil for deep fry salt Soak the raw rice for 2 or 3 hour.Grind smooth paste adding egg,salt,and cooked rice not adding too much water.pore small laddleful batter in the hot oil and remove golden brown.This is traditional way of making. variation:Raw rice 2 cup,urud dhal 1 1/2 cup soak and grind smooth paste.Deep fry in hot oil by poring small laddleful of batter in golden brown.
ramzaan special Banana cake Nenthram bazham small 2 or big one egg 2 sugar 1/4 cup cadamumpowder salt one pinch coconut oil for deep frying Cut the nenthrampazham into small pieces and deep fry in golden brown. break the egg and add cardamum powder,salt and sugar.Beat well into forthy.Add the fried banana pieces and bake for 20 minites.
Dear ILs As I am vegitarian I only posted vegitarian dishes.Non veg.recipes for ramzan will be more.Any one can post it. tsseethalakshmi
Pumkin flower chammanthi[thokayal,chattni] This recipe is famous amoung thulu brahmins.I learn it from my muthalali [ we call thulu brahmins like this] friend. Pumkin creeper has two type of flowers.One is he flower and another is she flower.Afternoon the use of he flower by nature almost finished.We can use it.The number of he flowers are more than she flowers.I heard that pumkin flowers are sold in cochin market. Pumkin he flowers 10 green chilli 2 or3[according to taste] tamarind one small nellikkai size cook all in small quantity of water. Fry Urud dhal 1 table spoon Coconut grated 3 table spoon fry salt,asafoetida Grind all to gether.Enjoy with chappathi rice etc., variation:After frying urud dhal asafoetida in a tsp oil add coconut grated and saute.add green chilli,pumkinflowers,tamarind and saute.Grind them with salt.
pumkin he flower Bajji or Bondo 1.pumkin he flowers 10 or 12 2.Kadalai Mavu[gram flavour 1/2 cup 3.rice fla vour 2 tbs 4.chiili powder 1 tsp 5.asafoetida 6.salt 7.potato 3or4 8.onion 2 9.Mixed vegitable 1cup green chilli,ginger paste 1 tsp turmaric powder,salt mustard seed oil for deep fry Mix with water all increadiants 2 to 6 as bajji batter. Boil potato deskin and cook the vegitables. In a kadai pore 3 tsp oil when hot add mustard seed green chilli ginger paste add onion pieces,turmaric powder,saute a while, add boiled vegitables,mashed potato with required salt..Mix well and keep aside. Heat oil.wash the flowers and pad dry with a dry cloth.You can fill the vegitable paste inside the flower flat as the shape of the flower and dip into the bajji batter and deep fry in golden brown.Or take lemon size vegitable filling place it inside the flower and cover it with its petals and dip into the bajji batter and deep fry remove golden brown.Enjoy with chutty or tomato sauce.
Query on Mutta Zirkka Dear Tsseethalakshmi, I would like to try out this item but i am not very sure how is this to be eaten. Sorry...i mean is it to be eaten just like that after frying or has to be eaten with something else.
Dear sicherany You can eat this with chattni,tomato sauce,Coconut milk with sugar. Try and enjoy.Waiting for your feedback. tsseethalakshmi
Erupuli koottan This is old ozhichukootan in brhamin community.Two type sour things are used in the koottan. Drumstic 1 cut into pieces ash guard 2 cup pieces big piece like sambar thans ladies finger 1 cup -do- [these three veg. are esssential for this koottan] other vegitables chow chow,pumkin etc may be used raw mango 1/2 [according the sourness increase or decrease curd not much sour 2 cup green chilli 4 coriander seeds 2 tbsp coconut grated 1 coconut turmaric powder salt jaggary one nellikkai size curry leave tempering mustard seeds 1 tsp red chilli 4 piece fenugreek tsp Boil water with trumaric powder and add vegitable pieces,mango pieces and cook well.Grind coconut,greenchilli,coriander seeds.mix with curd.When vegitables cooked well add curd mixer.add salt,jaggary bring about to boil.The kootan will raise with forming[Nuraithu pongum].Remove from fire and temper with the increadians and add curry leave. variation:Usualy mango and curd are used.Mango and tamarind,tamarind and curd may also be used.Irumbampuli,star puli may be used.
ammini kozhukkattai rice flour 2 cup coconut grated 1/4 cup salt coconut oil 2 spoon Boil 1 1/2 cup water add salt coconut grated,coconut oil and add the rice flour little by little while mixing.[some time more water may be required.Sprinkle boiled water and saute till it become dough]When it become dough remove from fire. Make nellikkai size kozhukkatai all the dough.Steam cook. Pore one tablespoon coconut oil add mustard,3 redchilli split, powder asafoetida water and curry leave, urud dhal when cracked add the kozhukattais and saute well. Another some methods: grind coconut grated 1 green chilli,perumcheerakam,turmaric powder. pore one table spoon coconut oil add mustard curry leave,urud dhal when cracked add masala and saute.Add ammini kozukkatais and mix well.sprinkle curry leave and coriander leave. sawala pieces,tomato 1 cup, Grind green chilli 2 ginger,garlic,coiander powder,turmaric powder,garam masala. Pore 2 table spoon coconut oil add sawala[onion] pieces saute.add tomato and saute till tomato become soft add masala and mix well.when raw smell diappeared add ammini kozhukkatais mix well.springle curry leave and coriander leave.
