Coconut Pathiri

8/9/2019 Coconut Pathiri

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Coconut Pathiri (in a different style)Zubeida Obeid

Story Dated: Saturday, June 8, 20! 20:2" hrs #S$$ired of cha%%athis and a%%a&s' eco&e a trendsetter ith the all ne coconut %athiri*

#n+redients01. Raw rice - 2 cups02. Cooked rice - 1 cup03. Coconut, grated - of half coconut (large size)0. !hee - 1 tsp0". #alt - to taste

Pre%aration

0* Soa the ra rice in ater for three hours*02* Drain and +rind ith the cooed rice addin+ enou+h ater and salt to &ae a thic batter*-ee% aside*

0!* .eat a non/stic +riddle, %our a bi+ s%oon full of the batter on it and s%read thin ith thebac of the s%oon*

0* Place so&e +rated coconut o1er the %athiri*0* Pour out another bi+ s%oon of the batter and s%read o1er the coconut layer* 3li%, so that bothsides are e1enly cooed*

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Coconut Pathiri (in a different style)
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0* Dab so&e +hee on the %athiri and transfer to a %late* 9e%eat the %rocess ith the re&ainin+in+redients and lo, your coconut %athiri is ready

;asala PathiriZubaida Obeid

Story Dated: ;onday, June ", 20! 0:2 hrs #S$S%icy %ancaes that &ae a ra1ishin+ co&bination ith any &eat curry, the &asala %athiri is aneasy to &ae and tasty alternati1e to the usual roti and cha%%athi*

#n+redients01. hite flour- 2 cups02. gg - 103. !reen chillies - 20. Curr leaes - a few0". !inger - a s/all piece0. !arlic - 1 cloe0. Coriander leaes, chopped - a few0. !hee - as reuired04. #alt - to taste

Pre%aration

0* Co&bine the hite flour, e++, +reen chillies , curry lea1es, +in+er , +arlic , and salt to+etherith enou+h ater and +rind to &ae a batter*


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0!* Ser1e hot ith any curry*

Coconut PathiriZubeida Obeid

Story Dated: $hursday, June 20, 20! :!" hrs #S$

4asy to coo and yet so&ethin+ different fro& the usual, the coconut %athiri tastes +ood ith anycurry*

#n+redients01. Raw rice - 2 glasses02. Cooked rice - 1 glass03. Coconut, grated - 1 cup0. #alt - to taste

Pre%aration

0* >rind the ra rice and cooed rice to+ether ith salt to a s&ooth batter*02* ;i= the coconut thorou+hly ith it*

0!* .eat a non/stic +riddle and %our a bi+ s%oon full of the batter on it and s%read* ith thebac of the s%oon*

0* 9e%eat the %rocess ith the re&ainin+ in+redients also*0* Ser1e hot ith any curry*

4++ / Chutney -ebabZubaida Obeidulla

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Coconut Pathiri
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Story Dated: Sunday, June , 20! !:0 hrs #S$< li% s&acin+ teati&e snac for the ids or a +or+eous starter for your ne=t %arty, it?s u% to youto decide hen to ser1e* ;ade fro& boiled e++s &arinated in s%icy chutney and fried cris%, thisra1ishin+ ;alabar reci%e is sure to add frills to your cooin+ sills*

#n+redients01. ggs, hard 5oiled - "02. Coconuts, grated - of half a coconut03. !reen chillies - 0. !inger - 16 piece0". !arlic - 3 cloes0. Coriander leaes - a few0. Curr leaes - a few0. +e/on 7uice - 1 tsp04. #alt - to taste10. gg white - of 2 eggs11. 8lack pepper powder - 9 tsp

12. 8read cru/5s - 1 cup13. :il - enough for fring

Pre%aration

0* Shell the hard boiled e++s and slice each into four %ieces and ee% aside*02* >rind the coconut, +reen chillies, +in+er, +arlic, coriander lea1es and curry lea1es*0!* lend the %aste ith the le&on @uice and salt to &ae a chutney*

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4++ A Chutney -ebab
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0* Bo %at the yol %ortion of the sliced e++s ith a layer of chutney and ee% aside*

0* #n a bol, beat the e++ hites ith %e%%er %oder and coriander lea1es* Dab on all sides ofthe sliced e++s and +ently roll the e++ %ieces in the bread cru&bs*

0* .eat oil in a %an and dee% fry the e++ / chutney ebabs in batches till they turn a lo1ely+olden bron*0"* Ser1e hot ith any sauce of your liin+*

;asala ;uttasiraZubaida Obeid

Story Dated: $hursday, June 20, 20! :2 hrs #S$< delicious co&bination of rice, 1e+etables and e++s, all in one* < tasty treat and healthy too*#n+redients01. $ar5oiled rice - 2 cups02. ggs - 203. :nion, er finel chopped - ; cup0. !reen chillies, er finel chopped - 30". Ca55age, er finel chopped - ; cup0. 8eans, er finel chopped - ; cup

0. Carrots, er finel chopped - ; cup0. !inger, er finel chopped - 9 tsp04. !arlic, er finel chopped - 9 tsp10. Coriander leaes, chopped - a few11. Curr leaes - a few12. :il - enough for fring13. #alt - to taste

Pre%aration

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;asala ;uttasira
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0* Soa the rice in enou+h ater for hours*02* 7ash and +rind it ith the e++s, addin+ a little ater to &ae a thic batter*0!* Co&bine onions, +reen chillies, cabba+e, beans,carrots, +in+er, +arlic, coriander lea1es andcurry lea1es ith salt*0* Bo add the 1e+etable &i= to the batter, stir in ell and ee% aside*

0* .eat the oil in a %an and %our out bi+ s%oons of the batter in batches* Dee% fry the& till theyturn +olden bron* $urn the& o1er and coo till both sides fry e1enly*0* Scoo% out and ser1e hot*

6aotta%%a&Zubaida Obeid

Story Dated: Saturday, June 8, 20! :2 hrs #S$Bo %ain no +ain*** +oes the sayin+, then ith the laotta%%a& this can be re%hrased as a little%ain and lots of +ainE* < si&%ly su%erb all ti&e snac and a sure hit anyhere ser1ed*

#n+redients01. ggs - 02. #ugar - 2 t5sp < ; cup03. !hee - 1 tsp0. Cashew nuts, crushed - 0". Raisins - 1 t5sp0. Carda/o/, powdered - 3

0. hite flour (/aida) - 1 cup0. ater - as reuired04. =ellow color - a pinch10. #alt - to taste

Pre%aration

0* 7hi% four e++s ith one table s%oon su+ar in a bol and ee% aside*

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6aotta%%a&
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02* .eat the +hee in a %an and the %our the e++ /su+ar &i=* Bo add a lar+e %ortion of thecashe nuts and raisins alon+ ith the carda&o& %oder*

0!* Scra&ble the &i= and add one &ore table s%oon of su+ar stirrin+ all the hile and ee%

aside*0* #n another bol, co&bine the re&ainin+ to e++s ith the hite flour, salt and enou+hater to &ae a s&ooth batter*

0* .eat a +riddle and %our out a bi+ s%oonful of the batter to &ae a thin %ancae*0* S%read so&e of the scra&bled e++ &i= in the &iddle of the %ancae and fold in fro& all foursides to a sFuare sha%e*

0"* $urn it o1er and allo to coo for a sGort hile* $ransfer to a %late and ee% aside*08* Pre%are another %ancae lar+er than the first and re%eat the e++ fillin+ %rocedure*0* Place the earlier %re%ared stuffed %an cae o1er the e++ &i= of the second %ancae and fold

in fro& four sides to a lar+er sFuare*

0* $urn it o1er on the +riddle and allo to coo** 9e%eat the %rocedure ith the re&ainin+ batter and e++ fillin+ to %re%are &orelaotta%%a&s*2* .eat H cu% of su+ar in an eFual a&ount of ater to a syru%* arnish the laotta%%a&s ith cashe nuts and raisins*

Chatti%athiriZubaida Obeid

Story Dated: $uesday, June , 20! :2 hrs #S$


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;ade fro& a ho%%in+ list of ei+hteen in+redients, this #ndian 6asa+na is orth all the trouble*

#n+redients01. Chicken > 8eef > utton - 9 cup02. Red Chill powder- 9 tsp

03. 'ur/eric powder - ; tsp0. :il- as reuired0". :nion, finel chopped - 1 9 cup0. !reen chillies, finel chopped - 30. !inger, crushed - ; tsp0. !arlic, crushed - ; tsp04. !ara/ /asala - ; tsp10. Coriander leaes - a few11. Refined flour (/aida) - 1 cup12. ggs - 413. Cashew nuts, crushed - 121. Raisins - 1 t5sp1". $opp seeds (khus khus) - 9 t5sp

1. #ugar - as reuired1. Carda/o/ (powdered) - 21. !hee - 2 t5sp14. #alt - to taste

Pre%aration

0* Coo the &eat ith red chilli %oder, tur&eric %oder and salt in enou+h ater*

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Chatti%athiri
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02* ;ince the cooed &eat ith your hands*0!* .eat a little oil in a %an and saut the onions, +reen chillies +in+er and +arlic*0*


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ananas are a storehouse of ener+y and ener+y is hat your ids need to hel% the& co%e ith alltheir acti1ities* .ere?s a treat that ill finally &ae the& lo1e bananas and that too %aced iththe +oodness of e++s and cashe nuts

#n+redients01. Ripe 8ananas - "00 g02. :il - for fring03. ggs - 30. #ugar - 2 t5sp0". !hee - 1 tsp0. Cashew nuts, cru/5led - 0. Raisins - a few0. Carda/o/, crushed - 2

Pre%aration

0* Peel the bananas and cut the& to hal1es* ;ae a lon+ dee% cut in each %iece, lea1in+ a s&all%ortion at the ti% intact*

02* .eat the oil in a %an and dee% fry the banana %ieces till they turn +olden bron*0!* ;i= the e++s ith one tables%oon of su+ar and ee% aside*0* .eat the +hee in another %an and add the e++/su+ar &i= hile scra&blin+*0* Bo add the cashe nuts, raisins, carda&o& %oder and the re&ainin+ su+ar stirrin+ all thehile*

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Stuffed ananas
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0* Bo stuff the &i=ture into the hollo of the banana %ieces and lo your stuffed bananas areready*(Me+etarians can substitute e++s ith +rated coconut)

9i%e ;an+o CurryZubeida Obeid

Story Dated: $hursday, June !, 20! 0:!! hrs #S$$he %aKha&&an+a curryE, as it is locally non, is a ra1ishin+ly tasty dish* < co&bination of

the seet, sour and salty, this traditional ;alayali dish is an e=cellent acco&%ani&ent for riceand bein+ so delicious, is sure to be a hit ith your fa&ily

#n+redients01. Ripe /angoes - "00 g02. 'a/arind - of the size of a le/on03. ater - 9 cup < 1 cup0. Coconut oil - 1 t5sp0". ustard powder - 1 tsp0. Cu/in powder - 9 tsp0. !arlic, crushed - 1 tsp0. Curr leaes ? a few04. Red chilli powder ? 2 t5sp

10. #alt - to taste11. #ugar ? 1 tsp

Pre%aration

0* Cut the &an+oes and ee% the& aside*02* ;i= the ta&arind in N cu% ater*0!* .eat oil in a %an and s%lutter the &ustard and cu&in %oders*0*


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0* Bo its ti&e to add in the red chilli %oder, ta&arind ater, &an+o %ieces, salt and one cu%of ater*0* Coo till the &an+o %ieces turn tender and the +ra1y thicens*0"* 3inally, add the su+ar stirrin+ all the hile*08* Lour curry is ready to ser1e ith stea&in+ cooed rice*

#thal Orotti (;utli/layered Pathiri)Zubeida Obeid

Story Dated: 7ednesday, June , 20! :! hrs #S$

$ired of dosas and cha%%athis' $hinin+ of tryin+ out so&ethin+ ne today' .ere?s @ust hatyou are on the loo out for* < delicious ;alabar s%ecialE %athiri that can be had ith any curry*Lour fa&ily is sure to lo1e it*

#n+redients01. 8iriani rice - 1 cup02. $ar 5oiled rice - 9 cup03. Carda/o/ seeds - of 2 carda/o/s0. gg - 10". Coconut /ilk - 3 cups (of half a 5ig coconut)0. #alt - to taste0. !hee - 2 t5sp

Pre%aration0* Soa the biriyani rice and %arboiled rice to+ether in ater for four hours* 7ash and drain*02* >rind ith carda&o& seeds, e++, coconut &il and salt to &ae a thin batter* Pour out to abol and ee% aside*

0!* >rease a flat botto&ed %an ith a little oil and %lace in a stea& cooin+ 1essel on the burner*0* Pour a bi+ ladle full of the batter in the %an and co1er the 1essel for a fe &inutes alloin+

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#thal Orotti (;utli/layered Pathiri)


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it to set*0* Bo, unco1er the 1essel and s%rinle so&e +hee on the solidified batter*0* Pour yet another ladle of the batter o1er the first one, co1er the 1essel and let the batter setas in the first case* Inco1er the 1essel and s%rinle +hee on the set batter*

0* 9e%eat the %rocess ith the re&ainin+ batter and then co1er the 1essel and coo the layered%athiri for half an hour*

0"*


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12. Coriander leaes - a few

Pre%aration

0* .eat the oil and +hee in a %an and saut the onions, +in+er and +arlic till the onion turnstranslucent*

02* arnish ith coriander lea1es*0* Ser1e hot ith rice %athiri or cha%atti*

Suggested Main Dishes

%thal :rotti (utli-laered $athiri)

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#trange co/5inationBBB

Potato 3ish PathiriZubaida Obeid

Story Dated: Sunday, June , 20! :8 hrs #S$#f a siKKlin+ starter before the &eal is hat you ha1e in &ind here?s @ust hat you?re on the looout for $ry out this ne reci%e hich reinstates hat a +ood co&bo fish and %otatoes*

#n+redients

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Potato 3ish Pathiri


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01. $otato - 2"0 g02. ish (of good ualit - cut to pieces) - 2"0 g03. Rice flour -1cup0. :nions (finel chopped) - 0". !reen chillies (finel chopped) - 0. !inger (crushed) -16 piece

0. Curr leaes - a few0. :il > ghee - as reuired04. #alt - to taste

Pre%aration

0* Coo the %otato and fish se%arately addin+ enou+h salt as %er taste*02* Bo, %eel and &ash the %otato and ee% aside*0!* Se%arate bones fro& fish and ee% aside*0* -nead the &ashed %otatoes and fish ith the rice flour, onions, +reen chillies, +in+er, currylea1es and salt to &ae a dou+h*

0* Di1ide into bi+ le&on /siKed balls*0* >rease a %iece of banana leaf or %lastic sheet ith a little oil or +hee and flatten the balls inthe sha%e of %athiris*0"* >rease a +riddle ith a little oil or +hee and coo the %athiris* $urn the& o1er so that bothsides coo e1enly and ser1e siKKlin+ hot*

;asala PathiriZubaida Obeid

Story Dated: ;onday, June ", 20! 0:2 hrs #S$S%icy %ancaes that &ae a ra1ishin+ co&bination ith any &eat curry, the &asala %athiri is aneasy to &ae and tasty alternati1e to the usual roti and cha%%athi*

#n+redients

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;asala Pathiri
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01. hite flour- 2 cups02. gg - 103. !reen chillies - 20. Curr leaes - a few0". !inger - a s/all piece0. !arlic - 1 cloe

0. Coriander leaes, chopped - a few0. !hee - as reuired04. #alt - to taste

Pre%aration

0* Co&bine the hite flour, e++, +reen chillies , curry lea1es, +in+er , +arlic , and salt to+etherith enou+h ater and +rind to &ae a batter* 8eef> Chicken, cut into s/all pieces - 2"0 g02. :nion, /inced - 1

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9oasted ;eat
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03. 'o/ato, /inced -10. Red chilli powder - 1 tsp0". Coriander powder - 1 tsp0. ennel powder - 1 tsp0. !ara/ /asala - 9 tsp0. Cu/in - 9 tsp

04. ater - 9 cup10. :il - as reuired11. Coconut, grated - 9 cup12. Red chillies, sliced - 313. #hallots, /inced - 9 cup1. #alt - to taste

Pre%aration

0* .eat a little oil in a %an and saut the &eat alon+ ith onion, to&ato, red chilli %oder,coriander %oder, fennel %oder, +ara& &asala, cu&in seeds and salt*

02*


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#n+redients01. Dard 5oiled eggs - 02. :nion, finel chopped - 103. !reen chillies, finel chopped - 20. Refined flour (/aida) - 9 cup0". Rice flour - 9 cup

0. 8lack pepper powder - 9 tsp0. 'ur/eric powder - 9 tsp0. Coriander leaes, chopped - a few04. ater - as reuired10. :il - enough for fring11. #alt - to taste

Pre%aration

0* Shell the e++s and cut to hal1es, len+thise* $ae out the yols and ee% aside*02* ;i= the onion, +reen chillies and salt ith the yols and nead to &ae a dou+h*0!* Stuff s&all %ortions of the &i= in the hollo of the to e++ %ieces and @oin the& to+ether*

9e%eat the %rocess ith the re&ainin+ e++ %ieces and the &asala*

0* #n a bol, co&bine the refined flour, rice flour, blac %e%%er %oder, tur&eric %oder,coriander lea1es ith enou+h ater to &ae a thic batter*

0* .eat the oil in a %an * >ently di% the e++s in the batter and dee% fry till +olden bron*0* Ser1e hot ith or ithout chutney or sauce*

Me+etable ;acaroniZubeida Obeid

Story Dated: 3riday, June , 20! 2: hrs #S$$ry out this dish and atch your ids +obble u% 1e+etables ithout any co&%laints*

#n+redients

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Me+etable ;acaroni


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01. acaroni - 3 cups02. :il - ; cup < 9 tsp03. 8eans, finel chopped - 9 cup0. Carrots , finel chopped - 9 cup0". Ca55age , finel chopped - 9 cup0. :nions , finel chopped - 1cup

0. !reen chillies, slit lengthwise - 0. !inger, crushed - 9 tsp04. !arlic, crushed - 9 tsp10. Coconut /ilk - 1 cup11. !ara/ /asala - 9 tsp12. Coriander leaes, chopped - a few13. #alt - to taste

Pre%aration

0* Coo the &acaroni in a %an ith enou+h ater, salt and half a teas%oon of oil*02* Drain and ash in cold runnin+ ater*0!* .eat H cu% oil in another %an and saut the beans , carrot , cabba+e * arnish ith coriander lea1es and ser1e hot*

Seet


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#n+redients01. ater - 2 9 cups02. Roasted rice flour - 2 cups03. :il - 1 tsp0. !hee -1 tsp0". Coconut, grated - 2 cups0. Eagger - 1 cup0. Carda/o/ seeds - of 2 carda/o/s0. #plit 8engal gra/, cooked - 9 cup04. #alt - to taste

Pre%aration

0* oil ater and co&bine ith the rice flour, usin+ a s%oon*02* rease a banana leaf ith a little oil and roll out a le&on siKed %ortion of the dou+h*0* Place so&e coconut @a++ery &i= on one half of the rolled out dou+h and fold the other halfside o1er* Seal the ed+es, %ressin+ ith your fin+ers * 9e%eat the %rocess ith the re&ainin+in+redients*

0"*


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4asy to coo and yet so&ethin+ different fro& the usual, the coconut %athiri tastes +ood ith anycurry*

#n+redients01. Raw rice - 2 glasses02. Cooked rice - 1 glass03. Coconut, grated - 1 cup0. #alt - to taste

Pre%aration

0* >rind the ra rice and cooed rice to+ether ith salt to a s&ooth batter*02* ;i= the coconut thorou+hly ith it*0!* .eat a non/stic +riddle and %our a bi+ s%oon full of the batter on it and s%read* ith thebac of the s%oon*

0* 9e%eat the %rocess ith the re&ainin+ in+redients also*

0* Ser1e hot ith any curry*-altha%%a&Zubeida Obeid

Story Dated: $hursday, ;ay !0, 20! :!8 hrs #S$

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Coconut Pathiri


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< healthy and s%icy snac to fill snac bo=es or to ard off %an+s of hun+er at the &ostune=%ected ti&es*

#n+redients01. Raw rice ? 1 glass02. Cooked rice - ; glass03. Coconut, grated - 9 glass0. :nion, diced-10". !reen chillies ? 30. Coriander leaes, chopped a few0. :il ? as reuired0. !hee - ; cup04. #alt ? to taste

Pre%aration

0* >rind the ra rice, cooed rice and coconut, addin+ half cu% of ater*02*


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Zubeida ObeidStory Dated: $hursday, June 20, 20! :! hrs #S$

3or+et calories and cholesterol for a day* Ser1e the 3ried eef ;asala this Sunday and tae noteof that s%ecial +lea& of a%%reciation in hubby?s eyes*

#n+redients01. 8eef, cut in pieces - 9 kg02. :nions, chopped - 9 kg03. 'o/atoes, chopped - 20. Red chilli powder - 1 t5sp0". Coriander powder - 2 t5sp0. 'ur/eric powder - 9 tsp0. ennel powder - 9 tsp0. Coconut oil - 9 cup04. !arlic, crushed -1 tsp10. Curr leaes - a few11. #alt - to taste

Pre%aration

0* Pressure coo the beef, alon+ ith onion, to&ato, red chilli %oder, coriander %oder,tur&eric %oder, fennel %oder and salt* Occasionally o%en the cooer and stir the content*-ee% aside*

02* 9eser1e one table s%oon oil and heat the rest in a fryin+ %an* Pic only the beef %ieces fro&

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3ried eef ;asala
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the cooer and saut the& in the fryin+ %an* /utton>chicken cut in pieces - 9 cup02. Red chilli powder - 9 tsp03. 'ur/eric powder - ; tsp0. :il - as reuired0". :nion, finel chopped - 1 cup0. !reen chillies, finel chopped - 20. !inger, crushed - 9 tsp0. !arlic, crushed - 9 tsp04. !ara/ /asala - 9 tsp10. Coriander leaes, chopped - a few11. 8read slices - 312. ilk - 1 glass13. ggs - 31. 8lack pepper powder - 1 tsp1". !hee - 9 tsp1. #alt - to taste

Pre%aration

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read ;asala Pola


25/34

0* Coo the &eat in enou+h ater ith red chilli %oder, tur&eric %oder and salt* ;ince itith your hands and ee% aside*

02* .eat so&e oil in another %an and saut the onion, +reen chillies, +in+er and +arlic*

0!*


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0. ater - as reuired0". :il - enough for fring0. #alt - to taste

For meat masala

0. !inger, crushed - ; tsp0. !arlic ,crushed - 9 tsp04. :nions, chopped - 1 cup10. !reen chillies, chopped - 211. Cooked chicken /eat, /inced - 9 cup12. !ara/ /asala - ; tsp13. Coriander leaes, chopped - a few

For Vegetable masala1. !inger, crushed - ; tsp1". !arlic, crushed - 9 tsp1. :nions, finel chopped - 9 cup1. !reen chillies, finel chopped - 2

1. $otato, finel chopped - ; cup14. Carrots, finel chopped - ; cup20. Ca55age, finel chopped - ; cup21. 8eans, finel chopped - ; cup22. !ara/ /asala - ; tsp23. Coriander leaes, chopped - a few

For Egg Masala2. Dard 5oiled eggs, /inced - 22". 8lack pepper powder - ; tsp

Pre%aration

0* Co&bine the hite flour and heat flour *


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0* $ae a &arble siKed %ortion of the dou+h and roll out to a s&all disc lie a %oori*02* .eat the oil in a %an and dee% fry the %oori till +olden bron*

0!* $ae a bi++er %ortion of the dou+h and roll out thinly to &ae a lar+e disc lie a cha%%athi*

Place a tea s%oon full of chicen &eat &asala in it?s centre and %lace the fried %oori o1er it*Bo, s%read a teas%oon full of 1e+etable &asala on the %oori*

0* Dra in the ed+es of the cha%%athi fro& all around and %leat to+ether at the to% *Sni% off thee=cess dou+h at the ti%*

0* Dee% fry this thuri%athiri till it turns +olden bron* -ee% aside*

0* ;ae a still lar+er/siKed cha%%athi fro& the dou+h and s%read so&e chicen &asala in itscentre* Place the fried $huri%athiri o1er it* Bo s%read a layer of the 1e+etable &asalafolloed by a layer of the e++ &asala*

0"* Dra in the ed+es of the lar+er cha%%athi fro& all around and %leat to+ether at the to%,sni%%in+ off the e=cess dou+h at the to% as before* Dee% fry this also and ee% aside*

08* ;ae another cha%%athi that is lar+er than the %re1ious one* S%read the chicen &asala at itscentre * Place the $huri%athiri o1er it folloed by a layer of the 1e+etable &asala and e++&asala*

0* 9e%eat the %re1ious %rocedure of drain+ in ed+es, sni%%in+ e=cess dou+h and dee% fryin+*0* Continue the %rocess once &ore usin+ the re&ainin+ in+redients** $he &easure of in+redients +i1en abo1e can be used to &ae to such %u&in %athiris*

2* >arnish ith ca%sicu& slices and %ieces of to&ato at the to% and ser1e hot*

Seet Mer&icelliZubeida Obeid

Story Dated: 7ednesday, June , 20! 2:0 hrs #S$


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Mer&icilli roasted in +hee, cooed ith su+ar and coconut and +arnished ith raisins and cashenuts and tadayour dish is ready as fast as you sna% your fin+ers*

#n+redients01. Fer/icelli, (5roken to s/all pieces) - 2 cups02. :il - enough for fring03. !hee - 1 tsp0. Coconut (grated) - G cup0". #ugar - 9 cup0. Raisins - 100. Cashew nuts (chopped) - 10

Pre%aration

0* .eat oil in a fryin+ %an and fry the 1er&icelli till it turns +olden bron* -ee% aside*02* .eat +hee in the %an and fry the coconut ith su+ar, raisins and cashe nuts for to&inutes* -ee% stirrin+*

0!* Bo add the 1er&icelli and stir for another to &inutes*0* Ser1e hot

Petti PathiriZubeida Obeid

Story Dated: 7ednesday, June 2, 20! :0 hrs #S$

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Seet Mer&icelli
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.ere?s a reci%e ith loads of in+redients and tonnes of hard or* Let, the final result the %etti%athiri is orth all the trouble as you ill find out*

#n+redients

01. Refined flour - "00 g02. !hee - 1 tsp03. :il - for fring

For the first of two fillings0. eat ? cut to s/all pieces (utton>8eef>Chicken) - 2"0 g0". 'ur/eric powder - ; tsp0. Red Chilli powder - 1tsp0. ater - as reuired0. :il - 1 t5sp04. :nions (finel chopped) - large10. !reen chillies (finel chopped) - "

11. !inger (crushed) - 1tsp12. !arlic (crushed) - 1 tsp13. Coriander leaes (chopped) - a few1. !ara/ asala - 9 tsp1". #alt - to taste

For the second filling1. :il - 1 t5sp1. :nion (chopped fine) - 1 cup

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Petti Pathiri
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1. !reen Chillies (chopped fine) - 314. ater - 9 cup20. #e/olina (raa), roasted - 1 cup21. +e/on 7uice - of 9 le/on22. !ara/ asala - 9 tsp

23. Coriander leaes, chopped - a few2. 8oiled eggs, cut in hales length wise - " (10 pieces)2". #alt - to taste

Pre%aration

0*


31/34

Chicen 9ollZubeida Obeid

Story Dated: Saturday, June 8, 20! :0 hrs #S$Pancaes loaded ith lots of chicen, rolled in bread cru&bs and dee% fried to a +olden bron,

the chicen roll is a deli+htful snac and hubby that iddos are sure to lo1e*#n+redients01. hite flour - 2 cups02. ggs - 103. Chicken, /inced - G cup0. :nions, finel chopped - 2 cups0". !reen chillies, finel chopped - 0. !arlic, crushed - 9 tsp0. !inger, crushed - 9 tsp0. Coriander leaes, finel chopped - a few04. :il - as reuired10. !ara/ /asala - 9 tsp

11. 'ur/eric powder - ; tsp12. 8read cru/5s - as reuired13. #alt - to taste

Pre%aration

0* ;i= the e++ ith enou+h ater and salt to &ae a batter of dosa lie consistency and ee%aside*

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Chicen 9oll


32/34

02* .eat one table s%oon oil in a %an and saut the +arlic and +in+er folloed by onion,, +reenchillies and salt*

0!*


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#n+redients

01. hite flour - "00 g02. !hee - 1 tsp03. ater - as reuired0. #alt - to taste

0". :il - for fring

For spicy filling0. 8eef, /utton or chicken - 2"0 g0. Red chilli powder - 1 tsp0. 'ur/eric powder - ; tsp04. #alt - to taste10. :il - 1 t5sp11. :nion, finel chopped - "00 g12. !reen chillies, chopped - 13. !inger, crushed - 9 tsp1. !arlic, crushed - 9 tsp1". !ara/ /asala - 1 tsp

1. #alt - to taste1. Coriander leaes, chopped - a few

For sweet filling1. ggs - "14. #ugar - 3 t5sp20. !hee - 1 t5sp21. Cashew nuts, crushed - 22. Raisins - 1 t5sp

Pre%aration

0* ;i= the &aida and +hee to+ether ith enou+h ater and salt and nead to a stiff dou+h*02* $ae a %ortion of the dou+h and sha%e into balls* 9oll out the balls into lar+e thin discs*0!* Isin+ the lid of a %icle @ar, cut about 2 s&all discs*0* .eat oil in a %an and dee% fry the %ooris* -ee% aside*0* Di1ide the re&ainin+ dou+h to le&on/siKed balls and roll out 2 cha%%atti siKed discs* -ee%aside*

To prepare the spicy filling

0* Pressure coo the &eat ith red chilli %oder, tur&eric %oder and salt*0"* ;ince the cooed &eat and ee% aside*

08* .eat one table s%oon oil in a thic botto&ed %an and saut the onions, +reen chillies, +in+erand +arlic stirrin+ all the hile*

0* Bo add the &inced &eat, +ara& &asala and salt* -ee% stirrin+ till all the ater is absorbed*


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0* ;i= the e++s ith su+ar in a bol* .eat the +hee in another thic botto&ed %an and stir /frythe e++ &i=ture* ;i= the cashe nuts and raisins ith it*

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Coconut Pathiri