website of Wing Commander Bellie Jayaprakash :: Dedicated to the great Badaga leader Rao Bahadur HB Ari Gowder

Pothitu Payasa

by Anitha Gokul

Serves 4-5

Pothitu :

Wheat flour- 4 cups
Water – 6 cups or more
Salt to taste
Make a batter without lumps by adding water to the flour. Its constituency should be more watery than that of dosa batter. Keep aside for atleast one hour. In a non stick tava pour a ladle of the batter and spread as you make a dosa. The pothitu should be very thin. Make similar dosas with the rest of the batter.

Payasa


Half a coconut
Milk –2 cups.
Sugar – 5-6 teaspoons (as sweet as you want)
Khas-khas –2 teaspoons
Cardamom (optional)
Salt – a pinch
Using a mixer extract the milk from the coconut by adding a little water. Add the coconut milk to the cow’s milk. Add sugar and salt. Roast the khas-khas seeds till they pop. Powder it and add to the milk. Strain the payasa before serving. It can be served hot or cold. To serve it hot heat the payasa.

To serve pour the payasa over the pothitu.

[coutesy > badaga.org POTHITU PAYASA]
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Fish Fry

by Kasthuri Bhojan

Ingredients1 kg fish
1/2 cup bread crumbs
Oil for frying
Prepare a paste of the following
2 onion
1 small ginger
3 small garlic
4 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tsp cumin seeds(Jeera)
1 cup coriander leaves
1/2 cup gram flour (besan)
Salt to taste
Method:
Clean and wash fish.
Cut into medium pieces.
Heat the oil for frying. Put the fish pieces in the paste.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown.

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