Kerala cuisine #1

• Samosa
• Cheese Parotta
• Malai Kofta

Before preparing complex dishes, we prepare the ingredients

Dough for samosas and parota

• 0.5 kg of flour
• water
• salt
• sugar 1 tsp
• Add to the flour salt, sugar, water. Knead the dough.

SAMOSA

Ingredients:

coconut oil
cumin
garlic
ginger a piece (or 1/2 teaspoon ground ginger)
onion
curry leaves
salt
potatoes
carrots
cauliflower
coriander 1 tsp
ground chili 1/2 tsp
garam- masala 1/2 tsp
ground cumin 1/2 tsp
cilantro
fresh chili pepper 1/2
prepared dough
flour

1. Heat the pan, pour oil into it.
2. Add cumin, finely chopped garlic, onion and fresh ginger (or dry ground), salt, previously boiled and finely chopped potatoes, carrots, cauliflower.
3. Stir, now add coriander, garam masala, ground chili, ground cumin, cilantro, finely chopped chili.
4. Fry over high heat, stirring constantly.
5. Roll out the dough thinly, cut a circle with a plate and lightly fry in a dry, heated pan
6. Cut the circles in half, make cones and grease the edges with flour diluted in water.
7. Put the filling in the cones and stick them in the envelope
8. Heat coconut oil in a saucepan or deep frying pan (calculate the amount so that the oil covers half of the envelopes), put samosas in it and cook, turning occasionally, until golden:

CHEESE PAROTTA

Making this Indian bread takes a lot of skill and practice!

Ingredients:

prepared dough (read above)
coconut oil
cheese (any to your taste)

Preparation:

• Make balls of the dough the size of a chicken egg, grease them generously with oil and roll them into small circles and fry them in a dry frying pan
• Next you need to see VIDEO because it is difficult to fall asleep
• Put on a plate and sprinkle with cheese

MALAI KOFTA

Ingredients:

boiled potatoes
white bread pulp
cilantro
fenugreek
garam masala 1 tsp
salt
tandoori masala 1 tsp
finely chopped ginger or 1/2 tsp. ground ginger
finely chopped garlic
brynza or Adyghe or feta cheese
tomatoes
onion
ghee
sunflower oil
chili pepper
coriander
cumin
black mustard
turmeric
milk
water
cashew milk (in in a blender, beat cashew nuts with water to a kefir consistency)

1. Mash the potatoes, add white bread pulp, cilantro, fenugreek, garam masala, salt, tandoori masala, ginger and a pinch of garlic.
2. Roll balls the size of tennis ball and make an indentation in them on one side. Put a piece of cheese in the recess and stick it inside.
3. Make cones from the balls

Now prepare the sauce:

Fry finely chopped tomatoes and onions in oil. Put in a blender, add 1/2 cup of water and grind.
Fry cumin and black mustard in a pan, add ghee, ginger, garlic, add the contents of the blender, garam masala 1/2 tsp, tandoori masala 1 /2 tsp, coriander, chili, fenugreek 1/2 tsp, ground cumin 1/2 tsp, turmeric, cilantro, 1 tbsp. cashew milk, 1 tbsp. milk, 1/3 tbsp. water, salt.

1. Fry the cones in oil (there should be enough oil to cover half of the cones) until golden.
2. Throw the cones into the sauce and keep them on the fire for a few minutes.

Bon appetit and stay tuned