Kerala Pizza

          

Kerala Pizza

Here’s another lip smacking dish from Lakshmi Nair. Try it out & u would definitely love it. It tastes good when served hot. For best results use cheese slices instead of grated cheese.

Ingredients:-

For the pizza topping:-
Chicken chopped – 1 cup / 225 g (I used Al Saffa Chicken breasts)
Capsicum – 1/4 cup chopped
Pepper powder – 1 tsp.
Soy sauce – 2 tsp
Salt – 1/4 tsp
Butter/ Oil – 1 tbsp
Mozzarella cheese slices as needed (I used grated cheese)

For the batter:-
All purpose flour – 1 cup
Milk – 11/4 cup
Egg – 1
Sugar – 1 tbsp
Salt to taste
Baking powder – 1 tsp
Butter – 1 tbsp

Method:-

To make the pizza topping,  at first cook the chicken pieces with 2 tsp soy sauce & 1 tsp pepper powder adding 1/2 cups water (I didn’t add salt). Let boil. Cover and cook on low heat for 20 minutes till all the water has evaporated. Heat oil/butter. Add the cooked chicken pieces and the chopped capsicum. Stir fry till the chicken pieces turn golden brown. Sprinkle a little salt if needed while sauting the chicken.

To make the batter sift together the flour, baking powder, sugar, and salt. In a separate bowl, whisk together egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter.

Heat a pan. When it becomes very hot,  grease the pan, pour a ladleful of pancake batter and reduce heat to low. When u see bubbles on the surface,  place little filling on top of the pancake batter. Also sprinkle little cheese. When the underside turns golden brown carefully flip the pancake and cook the other side till the cheese melts.
 

Bun Puri with pumpkin & grated jaggery

          

Pumpkin puri

Ingredients:-
Pumpkin ( with orange skin) – 1 cup, grated
Thick curd – 1 cup
Powdered/ grated jaggery – 1/2 cup / to taste
All purpose flour – 2 3/4 cups
Pepper powder – 1/2 tsp
Oil – 4 tsp + as needed to deep fry
Salt – 1 tsp
Baking soda – 1/2 tsp

Method:-
Heat 2 tsp of oil & saute the grated pumpkin on medium high heat for 2 minutes. Let cool.

Add the powdered jaggery, pumpkin, baking soda, pepper powder & salt to the curd & mix well.

Add the flour little by little till you get a slightly stiff dough ( it should be harder than the chapathi dough).

Add 2 tsp oil & knead well. Apply little oil on the kneaded dough & keep covered for 3-4 hours / better overnight in your fridge for fermentation.

Divide the dough into small balls ( these should be of the same size as that of puris) & roll out ( it should be a bit thick to puff up).

Deep fry the rolled out puris in hot oil. Drain on kitchen towels. Serve hot.

Sweet Bun Puri / Banana Puri

          

Sweet Bun Puri

Ingredients:-
Thick curd – 1 cup
Powdered sugar – 1/2 cup
All purpose flour – 21/2 cups
Pepper powder – 1/2 tsp
Oil – 2 tsp + as needed to deep fry
Salt – 1 tsp
Baking soda – 1/2 tsp
Ripe kerala banana – 1, mashed well

Method:-

Add the powdered sugar to the curd & stir till the sugar dissolves completely. Add the mashed banana, salt, pepper powder & baking soda & mix well.

Add the flour little by little till you get a slightly stiff dough ( it should be harder than the chapathi dough).

Add 2 tsp oil & knead well. Apply little oil on the kneaded dough & keep covered for 3-4 hours.
Divide the dough into small balls ( these should be of the same size as that of puris) & roll out ( it should be a bit thick to puff up).

Deep fry the rolled out puris in hot oil. Drain on kitchen towels. Serve hot.

Source :- Vanitha magazine

Kerala Porotta

      

Kerala Porotta

Ingredients:-
All purpose flour – 2 cups
Milk – 1 cup/ as needed
Salt – 3/4 tsp
Oil – 2 tbsp + as needed

Method:-
Add salt to the milk & mix well. Heat the milk in your microwave oven for a minute on high powder. Add 2 tbsp of oil & the hot milk to the flour; knead to get a smooth dough. Apply little oil on the dough & keep aside for 1 hour. This step is very important.

Divide the dough into 8 equal sized balls. Take a ball & press it with a little flour from both sides. Roll out to a 5″ circle. Apply oil on top ( this makes the dough very elastic) & flip the rolled out dough over. Now roll out the dough as thin as you can, don’t bother about the shape ( you can seen mine, I have torn the dough.) . You should be able to see your countertop/ Al foil through the dough. Apply oil on the dough.


Now pleat the dough from one end as if you are pleating your saree.

Pleated dough

Make a spiral with the pleated dough & keep aside for 10 -1 5 minutes.

The dough spirals

Roll out the spirals as thin as you can. Heat a thava; when it becomes very hot reduce heat to medium & place the rolled out porotta on it. After sometime the porotta puffs up at several places, flip the porotta & cook the other side. Now apply little oil/ ghee & fry both sides of the porotta.

Porotta getting cooked

Stack, and crush the sideways of every few hot porotta so that it will separate the layers.
Serve hot with a non-veg gravy of your choice. We had them with Punjabi Chicken Masala.
Note:- You may add a beaten egg to the dough if you want. I didn’t use egg in mine yet the porottas were very soft.