CHATTIPATHRI (MALABAR CAKE) For 1/2 kg cake

Ingredients:

100 gm maida
Water
Salt
4 eggs
3 tbsps sugar
2 tsps ghee
3 eggs
3 tbsps sugar
40 gm coconut
30 gm kismis
3 tsps kus kus

Procedure:
Knead the dough and make paper-thin chapatties and cook lightly on a tawa (of 8-inch diameter). The size of the chapatties can depend on the size of the vessel. Mix 4 eggs with sugar and 2 tsps ghee and make scrambled egg. Keep aside. Mix egg, sugar and cardamom. Beat well and keep aside.
Take a non-stick pan, spread 1 tsp oil or ghee all around. Keep one chapatti as first layer. Dip the second chapatti in the egg mixture and place it. Add the scrambled egg and a share of the nuts and kus kus. Make a new layer. Keep adding the liquid on each step and pour the remaining egg mixture over the sides and a little on the top. Garnish it with cashew nuts and kismis and bake in a oven.

KOYI NIRACHATHU

Ingredients:
1 chicken, 600 gm
2 big onions, diced
5 garlic flakes
1 piece ginger
4 chillies
3 tomatoes, medium-sized
1 lime
2 tbsps coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/4 cup coriander leaves
3 tbsps ghee
Sambar onion

Procedure:
Heat ghee in a heavy-bottomed vessel. Add big onions, chilli, garlic and ginger crushed. Add the coriander powder, turmeric powder and chilli powder (mix with little water and make a paste). Add to the oil. Add 2 cups water. When boiled add chicken and when cooled, add coriander leaves, lime and put in dum.

Chicken filling
1 tbsp ghee
2 onions, sliced
3 chillies, split
1 tbsp kismis
1 tbsp cashewnut
1 tsp coriander powder
1 tbsp coriander leaves

Procedure:
Heat ghee, saute onion and everything else together. Clean chicken. Fill the stuffing and boiled egg inside the chicken.

CHAMEEN MULAKITATHU

Ingredients:
500 gm prawns; 4 green chillies
1/2 onion (or 4 small onions)
if available
6 flakes garlic; 4 tsps chilli powder
1/2 tsp turmeric powder
1/2 cup tomato, chopped
10 curry leaves
1/2 tsp mustard; 8 methi seeds 2 tbsps coconut oil
1 tamarind ball (lime size)

Procedure:
Heat oil and when hot, add mustard seeds. Later add methi seeds and curry leaves. Add green chilli, onion, garlic and fry for sometime. Mix chilli powder and turmeric powder with little water in a paste form and fry this masala in oil till it bubbles. Add tomatoes and the tamarind mixed with 1 cup water and pulp. When it boils, add salt and the cleaned fish. When it cools, add coriander leaves. This dish can be served with ghee rice or Kerala puttu.

FISH BIRYANI

Ingredients:
Fish 1 kg (Seer fish); Onion 1 kg
100 gm chillies; 70 gm garlic
70 gm ginger; 2 limes
1 cup coriander leaves; 1 cup yogurt
Salt to taste
1 kg rice; 3 tsps ghee; 1 cup oil or dalda
1 tsp turmeric powder; 1/2 kg tomato
Cashewnuts broken; Kismis
4 glasses rice; 4 glasses water

Procedure:
Slice onions thinly. Heat oil or 1 cup dalda and 1/2 cup ghee. Fry onion 250 gms till golden brown. Fry cashewnuts and kismis and keep aside. Apply turmeric powder with enough salt and little water. Heat 2 tbsps oil in a frying pan. Lightly fry the fish half done and keep aside. In a heavy-bottomed vessel heat 3 tbsps of oil. Grind the remaining onion in a mixie with 1/2 cup water. Add this onion mixture to the hot oil. Meanwhile crush ginger, garlic and chilli. Add this paste also. Stir for sometime. Add tomatoes, yogurt and salt. Cook for sometime till the water evaporates. Add the fried fish pieces, coriander leaves and two limes.
Rice
Heat ghee in a non-stick vessel. Add 1/2 chopped onion. Add 3 cardamoms, three 3-inch pieces cinnamon patta. Immediately add the washed rice (drain without any water). Fry the rice till it becomes a light white colour and little crispy. Add boiled water (1:2 ratio) and salt and cook on high flame till the water is absorbed by rice. Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the masala. Now add in the cooked rice in one layer. Add fried onion nuts and kismis and a little garam masala powder. Finish in layers. Take a napkin (radius of the vessel) damp it with water and a little rose water. Put the biryani on dum for one hour with light heat from top and bottom.

PATHRI

Ingredients:
2 cups raw rice powder
Water; Salt

Procedure:
Heat water, when it starts bubbling, add salt and rice powder. Keep covered for six minutes on low flame. Stir with the opposite side of the spoon, till it feel lumpy. Transfer into a flat vessel and knead, adding cold water little at a time. Now make small balls, add rice powder for easy movement and make thin patties on a tawa. Apply coconut milk and ghee and serve hot with mutton stew.

GOTHAMPATHRI

Ingredients:
250 gm maida
Enough water to make dough; knead together as for chapatti; Salt

Procedure:
Spread and apply ghee after folding from two sides.
Fold from the top and form a square.
Now take all the corners together and press to the centre so that it falls in like a flower petal.
Roll again to make it look like a square chapatti.
Deep fry in oil.
When inserting in oil put the flower part on top. Fry till golden brown and serve hot with mutton stew.

MALABAR MUTTON ISHTTU

Ingredients:
1/2 kg mutton; 1 potato, large
3 onions, big; 4 chillies
1 piece ginger; 1 tbsp ghee
1 tbsp pepper corns, crushed
1 cup coconut milk (thick)
2 tbsps coriander leaves (cut)

Procedure:
Saute onion, green chillies and ginger. Then add meat, potatoes and salt and saute till the colour becomes white. Note: The colour of the onion shouldn't change or else the colour of the stew too will change. Add enough water to cook or pressure cook. When done add the coriander leaves. And lastly, add the coconut milk. Do not boil, just heat. Serve hot with bread or pathiri.