Friday 5 August 2016


Rice flour                       1/4kg
Yeast                               1/2teaspoon
Light hot water              3/4cup
Sugar                                1teaspoon
Flour grain                       1/2cup
Water                                1 1/2cup
Coconut milk                   1/2cup
Sugar                                 2 desert spoon
Salt                                     accordingly
Mix yeast, light hot water and sugar and keep aside for half an hour. Mix water and flour grain. Boil it to make a thick liquid. Allow it to cool. Add yeast mixture to the rice flour. Add thickened flour grain liquid and knead well. Add sugar and coconut milk and make it a soft liquid. Keep for four or five hours. Heat a pan. Pour the liquid with a ladle to make soft palappams one by one.

Fish                              1/2 kg
Onion                           2
Ginger and garlic         1 table spoon each
Green chilly                    3  
Small onion                    4
Cardamom                      4
Cloves                             4
Cinnamon                        1 stick
Tomato                             2
Coconut milk                    2 ½ cup
  Salt, oil, and curry leaves accordingly
Pepper powder                 1 teaspoon
Turmeric powder              ½ teaspoon
Lemon juice                      ½ teaspoon
Marinate  fish pieces with pepper powder, turmeric powder, salt and lemon juice. Keep it for half an hour and fry for just two minutes. Heat oil in a pan. Put onions, garlic-ginger paste, green chilies, curry leaves. Add cardamom, cinnamon and cloves (crushed). Stir well to become golden colour.Add coconut milk (third).Add the fried fish pieces and salt. Allow it to boil. When the gravy becomes little thick add the second coconut milk and tomatoes. Once the tomatoes are cooked add the first coconut milk and just heat. Serve hot with palappam.

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