The cuisine of Malabar is an offshoot of Arabic dishes and hence spices play a very important role, especially where non vegetarian food is concerned. Here are some Malabar heritage dishes that have been lost through generations. Most of the hertiage dishes have been passed down generations and hence changes have been incorporated mostly in the measure of the ingredients or the boiling, steaming or frying time. Though some of these recipes may be a tad difficult to prepare, rest assured that these are authentic heritage Malabar food. These recipes are by Chef Sumaija who is also a nutritionist.
Raw rice 250 gm
Oil 1/2 litre
For the garnishing:
Soak the rice in water for three to four hours.
Wash, drain and grind to a smooth paste, adding water.
Add four eggs and half a cup of water to the paste and beat well with an egg beater (or with a wooden math) till very frothy and air bubbles appear.
Heat three-fourths of the oil in a vessel. Remove the bubbles from the rice mixture in another vessel.
Again beat the mixture till bubbles surface. Now pour four to five ladles full of bubbles into the hot oil. (No rice mixture should be used).
Again collect the bubbles and pour on top of the first layer in the oil, which will be set by now.
Continue the process till it becomes two to 21/2 inches thick. Each layer should be poured when the earlier one sets and becomes light brown.
Remove the PancharaPatta from the oil and place in a colander to drain.
Add the remaining oil and make three to four more PancharaPattas the same way. When there are fewer bubbles, add an egg at a time and beat. If the mixture becomes too thick, add a little more water.
Keep the PancharaPattas in the colander for two days and use. Arrange all the PancharaPattas in a serving dish and sprinkle the sugar and raisins.
The PancharaPatta is eaten by being crushed by hand into flakes, adding to a banana mash and mixing the two well.
Note: Pour only the bubbles to get a light PancharaPatta. The PancharaPatta should be made two days ahead. This is to ensure that the oil is completely drained.
Palpathri (Egg pudding)
Sugar 150 gm
Bengal gram dal 100 gm
Cashewnuts 50 gm
Raisins 50 gm
Ghee 100 gm
Cardamom (powdered) 5 pods
Beat the eggs well with sugar.
Cook the dal and grind to a smooth paste without adding any water.
Chop the cashewnuts. Mix the ground dal with the eggs.
Add the milk and beat well with an egg beater.
Add the cardamom.
Put an idli vessel filled with water on the fire. Place a perforated lid.
Grease a small vessel with a tablespoon of ghee and place on the lid.
Pour in four tablespoons of egg mixture and sprinkle the cashewnuts and raisins over it.
Cover the vessel and steam till the eggs are set.
When the eggs are set, apply two tablespoons of ghee and pour four tablespoons of egg mixture.
Sprinkle a little cashewnut and raisins. Steam till set.
Proceed till the egg mixture has been used.
Cool and cut into square or diamond-shaped pieces and serve.