Add little or no oil and fry the parottas in medium heat till both the sides turn brown in colour. Once you are done with all parottas, keep all parottas one above other, smash it with both of your hands from the sides to make it softer
A meal without a piece of fish is rarely seen in Kerala as we all know. My Amma makes fish curry daily at home and though I have it daily I never found a small difference the taste remains the same throughout
Sending this to The Kerala Kitchen hosted by Vidhya Salt to taste. Rice flour-1 cup(puttu podi)Water-1/2 cup approx(use more or less accordingly)Salt to tasteGrated coconut-1/2 cupMethod Of Preparation
Then Mr X returned from his regular visit to Kerala and brought me back a package of dried kokum. Last week I had an adventure in catering when I packed my knives and my spices and my tools and hit the road to cook a dinner party in a friends kitchen
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
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