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CUISINE

Southern miscellany

UMMI ABDULLAH

N. BALAJI

Bread fruit cutlet

  • Ingredients:

    Bread fruit 1 (about ½ kg)
    Onion 1 (big)
    Green chillies 1
    Coriander leaves ¼ cup (chopped)
    Salt to taste
    Potatoes 200 gm
    Ginger (chopped) 2 tsps
    Garlic (chopped) 2 tsps
    Oil 2 tbsps
    Oil for frying

    For the coating:

    Maida ½ cup
    Bread crumbs

  • Method:

    Peel the bread fruit, cut into four and remove the core. Then cut into big pieces. Peel and cut the potatoes into big pieces. Cook the bread fruit and potatoes in a pressure cooker with a pinch of turmeric powder and salt. Drain the excess water and mash well. Heat the oil and sauté the onion, the chillies, the garlic and the ginger. Stir till the onion is soft. Add the mashed bread fruit and the potatoes. Add the coriander. Mix well and remove from fire. Take a small portion and shape into cutlets (about six to eight according to the size).

    Make a batter with the maida, water and salt. Dip each cutlet in the batter and roll in the crumbs. Deep fry till brown.

    * * *

    Kelanchi

  • Ingredients:

    Raw rice 150 gm
    Grated coconut 1 cup
    Water 4 tbsps
    Cashewnuts 2 tbsps (chopped)
    Eggs 2
    Sugar ½ cup
    Cardamom 6 pods (powdered)
    Ghee 5 tbsps

  • Method:

    Mix the sugar, water and coconut, place on fire and stir constantly. When it becomes sticky, remove from the fire and add the cashewnuts and cardamom.

    Soak the rice in water for two hours. Drain and make into a thick, smooth paste by adding a little water. Add the egg and beat well with a wooden masher or with an electric egg beater. Remove the bubbles. Heat a non-stick frying pan. Pour the bubbles and stir the pan gently. When the froth subsides, smear with ghee all round it and turn it over.

    When cooked, remove to a plate. Repeat for the rest of mixture.

    Put the coconut mixture in each Kelanchi and roll it up.

    Note: The bubbles on the pan should not be pressed or stirred around with the spoon. The Kelanchi should not be allowed to brown. It should be in white.

    * * *

    Vegetable parcel

  • Ingredients:

    For the pancake:
    Maida 100 gm
    Milk 125 ml
    Egg 1
    Ghee 2 tbsps
    Salt to taste
    For the filling:
    Potatoes 100 gm
    Beans 100 gm
    Carrots 100 gm
    Cauliflower 1 (small)
    Onions 2 (big)
    Green chillies 4
    Lime juice from ½ lime
    Ginger 2 cm piece
    Garlic paste ½ tsp
    Garam masala powder ½ tsp
    Coriander leaves ½ bunch
    Grated coconut ½ cup
    Oil 2 tbsps
    Salt to taste

  • Method:

    For the pancake:

    Make a thin batter with the flour, the eggs, the milk and the water. Add salt to taste. Keep aside.

    For the vegetable filling:

    Cut all the vegetables into pieces. Chop the onion, chillies, ginger and coriander. Heat oil and sauté the onion and chillies. When the onion appears to be transparent, add the vegetables, ginger, garlic and salt. Fry for a few seconds. Add a little water and cook the vegetables. When the vegetables are half done, add the coconut. Cook till the vegetables are done and the water absorbed. Add the coriander, garam masala and lime juice. Remove from the fire. Heat a tava or a frying pan. Make a small pancake, six centimetres in diameter. Dot with ghee and turn over.

    When done remove to a plate. Put a little vegetable filling in the middle of the pancake and fold to form an envelope. Keep in the plate.

    Make a second pancake bigger than the first one. It should be big enough to cover the first filled pancake. After cooking on the tava, remove to a plate and put some filling in the middle. Place the first folded pancake on the filling and fold the four edges as you did to the first one. Seal the edges with a little batter and keep on the tava with the sealed edges down. Press a little to make firm. Now make a third pancake bigger than the second and proceed as before. Make one more vegetable parcel with the remaining batter and filling. Serve hot.

    * * *

    Mutta Sirka (Rice and Egg poories)

  • Ingredients:

    Boiled rice 400 gm
    Eggs 4
    Oil for frying
    Salt to taste

  • Method:

    Clean and soak the rice in cold water for two to three hours. Wash and drain and grind to a very smooth paste. Beat the eggs. Add the ground rice, salt to taste and beat well. If the batter is too thick, add a little water to give it a pouring consistency. Heat the oil in a kadai. Pour ¼ cup of batter. Turn over when it puffs up. When both the sides are done, remove to a colander and strain.

    Note: Mutta sirka should be eaten with plain sugar syrup or banana seer.

    * * *

    Banana seer (Banana syrup)

  • Ingredients:

    Banana (Nendhran type) 2
    Sugar 1 cup
    Ghee 4 tbsps
    Cardamom powder ½ tsp

  • Method:

    Cut the banana into four and then into small pieces. Heat the ghee and fry the banana to golden brown and remove. Add a little water to the sugar. Make into a thin syrup. Add the fried banana and cook till the syrup is thick. Add the cardamom and remove from the fire. Serve with Mutta sirka.

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