Page 187 - UpperCrust e-Magazine Third Quarter 2024

RECIPES

She's hailed as Kerala's first lady chef! Chef Latha Kuniyil,
Head Chef of Malabar Cafe at Grand Hyatt Kochi
Bolgatty has shared two of her simplest and most popular
recipes just for you

Chukku Kappi Malabar Paratha

Then mix flour well and stretch the
Ingredients Ingredients dough and leave it for 30 minutes to
• 500 ml water • 500 g refined flour (maida) make it soft. Put the dough in a small
• 1 tbsp dry ginger powder • 50 ml oil (for soaking & roasting) bowl and spread it out. Roll it to form
• 1 tsp black pepper powder • 20 ml cow milk a layer. Apply oil, put a wet cotton
• 2 tbsp coffee powder • 10 g sugar cloth on top of the paratha, rest
• 1 tsp cumin seeds (jeera) • 20 g salt again for 20 minutes.
• 4 cardamoms • 1 egg Cook paratha on both sides on a
• 2 g cinnamon stick • water (for kneading) frying pan. The colour should be
• 2 g cloves brown, apply oil on both sides till the
• 3 tbsp jaggery, (adjust to taste) Method paratha is cooked, by gently pressing
• holy basil, to taste Take a bowl, add 25 ml oil, egg, salt, on it.
sugar, milk. Add water, mix well. Serve hot.
Method
Roast all ingredients except water
and jaggery. Grind it into a powder.
Boil the water add chukku kappi
powder, mix well, add jaggery.
Strain the chukku kappi and serve.

JUL-SEP 2023 | UPPERCRUST | 185