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CUISINE

Festive spread

UMMI ABDULLAH

UMMI ABDULLAH lays out a treat for Bakrid.


Panchara Patta

A light honeycomb-like snack

  • Ingredients

    Eggs 6
    Raw rice 250 gm
    Oil 1/2 litre
    For the garnishing:
    Sugar
    Raisins
    Banana

  • Method

    Soak the rice in water for three to four hours. Wash, drain and grind to a smooth paste, adding water. Add four eggs and half a cup of water to the paste and beat well with an egg beater (or with a wooden math) till very frothy and air bubbles appear. Heat three-fourths of the oil in a vessel. Remove the bubbles from the rice mixture in another vessel. Again beat the mixture till bubbles surface. Now pour four to five ladles full of bubbles into the hot oil. (No rice mixture should be used). Again collect the bubbles and pour on top of the first layer in the oil, which will be set by now. Continue the process till it becomes two to 21/2 inches thick. Each layer should be poured when the earlier one sets and becomes light brown. Remove the Panchara Patta from the oil and place in a colander to drain. Add the remaining oil and make three to four more Panchara Pattas the same way. When there are fewer bubbles, add an egg at a time and beat. If the mixture becomes too thick, add a little more water.

    Keep the Panchara Pattas in the colander for two days and use. Arrange all the Panchara Pattas in a serving dish and sprinkle the sugar and raisins.

    The Panchara Patta is eaten by being crushed by hand into flakes, adding to a banana mash and mixing the two well.

    Note: Pour only the bubbles to get a light Panchara Patta. The Panchara Patta should be made two days ahead. This is to ensure that the oil is completely drained.

    * * *

    Kaiveesal (Egg jalebi)

  • Ingredients

    Eggs 4
    Sugar 4 tbsps
    Flour (1 cup) 100 gm
    Oil for frying
    A pinch of salt

  • Method

    Beat the eggs and sugar just enough to mix them. Add the flour and make a thick batter. Add a pinch of salt. Make a small hole in a coconut shell. Heat the oil in a kadai. Fill the shell with batter and pour into the hot oil to make jalebis. Fry till golden brown and remove.

    * * *

    Palpathri (Egg pudding)

  • Ingredients

    Eggs 6
    Milk 250ml
    Sugar 150 gm
    Bengal gram dal 100 gm
    Cashewnuts 50 gm
    Raisins 50 gm
    Ghee 100 gm
    Cardamom (powdered) 5 pods

  • Method

    Beat the eggs well with sugar. Cook the dal and grind to a smooth paste without adding any water. Chop the cashewnuts. Mix the ground dal with the eggs. Add the milk and beat well with an egg beater. Add the cardamom. Put an idli vessel filled with water on the fire. Place a perforated lid. Grease a small vessel with a tablespoon of ghee and place on the lid. Pour in four tablespoons of egg mixture and sprinkle the cashewnuts and raisins over it. Cover the vessel and steam till the eggs are set. When the eggs are set, apply two tablespoons of ghee and pour four tablespoons of egg mixture. Sprinkle a little cashewnut and raisins. Steam till set. Proceed till the egg mixture has been used. Cool and cut into square or diamond-shaped pieces and serve.

    * * *

    Unnakkayi (Banana cotton buds)

  • Ingredients

    Half ripe Malabar bananas 2
    Coconut (grated) 1/2 cup
    Sugar 2 tbsps
    Chopped cashew nuts 1 tbsp
    Raisins 1 tsp
    Oil for frying
    A little cardamom powder

  • Method

    Cut the banana into two or three pieces and cook in boiling water till the peels separate a little from the fruit. Remove from the fire and strain. Remove the peel and grind the banana to a smooth dough without adding any water. Keep aside. Sprinkle water on the sugar and keep on fire. Add the coconut and stir well till the water is absorbed.

    Remove from the fire. Add the cashewnuts, raisins and cardamom. Oil your hands and take small balls (the size of a lime) of the ground banana. Flatten on your palm into a small disc. Put two tablespoons of coconut filling in it. Fold the edges and press lightly. Now roll with your hands, and shape like cotton buds (both the ends pointed).

    Heat oil and deep fry to a golden brown and remove. You will get about six Unnakkayis.

    * * *

    Thari Unda (Semolina Laddu)

  • Ingredients

    Semolina 200 gm
    Grated coconut 1/2 cup
    Sugar 200 gm
    Raisins 2 tbsps
    Cashewnuts (chopped) 2 tbsps
    Rose water 1 tsp
    Cardamom (powdered) 5 pods
    Water 1/2 cup

  • Method

    Roast the semolina without oil and cool. Add 1/2 cup water to the sugar and make a sticky syrup. Add all the ingredients and stir well. Remove from the fire and form into even sized balls.

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