PALAPPAM
Ingredients.
Rice flour 1/4kg
Yeast 1/2teaspoon
Light hot water 3/4cup
Sugar 1teaspoon
Flour grain 1/2cup
Water 1 1/2cup
Coconut milk 1/2cup
Sugar 2 desert spoon
Salt accordingly
Method
Mix yeast, light hot water
and sugar and keep aside for half an hour. Mix water and flour grain. Boil it
to make a thick liquid. Allow it to cool. Add yeast mixture to the rice flour.
Add thickened flour grain liquid and knead well. Add sugar and coconut milk and
make it a soft liquid. Keep for four or five hours. Heat a pan. Pour the liquid
with a ladle to make soft palappams one by one.
FISH MOLLY
Ingredients
Fish 1/2 kg
Onion 2
Ginger and garlic 1 table spoon each
Green chilly 3
Small onion 4
Cardamom 4
Cloves 4
Cinnamon 1 stick
Tomato 2
Coconut milk 2 ½ cup
Salt, oil, and curry leaves accordingly
Pepper powder 1 teaspoon
Turmeric powder ½ teaspoon
Lemon juice ½ teaspoon
Method
Marinate fish pieces
with pepper powder, turmeric powder, salt and lemon juice. Keep it for half an
hour and fry for just two minutes. Heat oil in a pan. Put onions, garlic-ginger
paste, green chilies, curry leaves. Add cardamom, cinnamon and cloves (crushed).
Stir well to become golden colour.Add coconut milk (third).Add the fried fish
pieces and salt. Allow it to boil. When the gravy becomes little thick add the
second coconut milk and tomatoes. Once the tomatoes are cooked add the first
coconut milk and just heat. Serve hot with palappam.
