MUTTA /EGG PATHIRI - A MALABAR CUISINE
INGREDIENTS
EGGS-4
MAIDA / ALL PURPOSE FLOUR- 1 CUP
ATTA/ WHEAT FLOUR- 1 CUP
YOGURT/ CURD- 1 TABLESPOON
MILK- 3 TABLESPOONS
SUGAR- 1 TABLESPOONS
CARDAMOM - 1/4 TABLESPOON
GHEE- 3 TABLESPOONS
SALT
PREPARATION
MIX BOTH FLOURS WITH YOGURT AND SALT
KNEAD WELL TO FORM A SMOOTH DOUGH BY ADDING SOME GHEE
MAKE LEMON SIZED BALLS FROM DOUGH
PRESS INTO CHAPPATI
IN A BOWL MIX EGGS, SUGAR, MILK AND CARDAMOM POWDER
HEAT A PAN
FRY EACH CHAPPATI
DIP EACH CHAPPATI IN EGGS-MILK MIXTURE
AND FRY BOTH SIDES
SMEAR GHEE
Welcome to a space where the timeless tastes of Kerala meet the inspirations of global cuisine. From the earthy aroma of black pepper and cardamom to the richness of olive oil, cheese, and pasta, this blog celebrates the art of blending tradition with innovation. Here, you’ll find authentic Kerala recipes, international classics with a Kerala twist, and culinary stories that connect cultures across the table.
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