You can also cook it on non-stick saucepan on the stove by placing it on very low flame and then flipping it over carefully and cooking the other side. Another dish, Mutta Mala, made of egg yolk and sugar syrup, is similar to the Portuguese fios de ovos.Heat a griddle and cook them lightly on a tawa. Keep them aside.For the filling:Beat the eggs, coconut milk with sugar and cardamom. aside.Add ghee in a pan, saute nuts, raisins and semolina. Keep aside.Add the chicken and coriander leaves, saute on low heat till the meat mixture is fully dry and attains a powdery consistency. Like the warmth of the people, Moplah (the local term for Muslims in the state) cuisine never fails to impress the guests. The food prepared by the Muslim community is influenced by the food habits of Arab traders who, centuries ago, came to the Malabar region in search of spices.Add garam masala and adjust salt. Fold the dough over itself and press down.Divide the dough into 9 equal portions.Heat a large frying pan. Add ghee and saute raisins, cashew nuts and poppy seeds.Using a roller pin, roll out the dough. Using a spoon sprinkle the scrambled egg filling on top of the pathiri.MandaIngredientsMaida 1 cupSalt  to tasteWater to make the doughGhee ½ tbspFor fillingSemolina 1 cupNuts 2 tbspRaisins 2 tbspGhee 1 tbspCardamom powder ½ tspSugarPreparationMake a smooth dough with maida, water, ghee and salt.

The perfect blend of several cultures is very much evident in the Malabar cuisine as it uses local ingredients with techniques and concepts borrowed from foreign traders.ChattippathiriIngredients:For the Pathiris:1 cup maidaWarm water 1/3 cupOil 1 tbspSalt to tasteFor the filling:5 small eggsCastor sugar (can adjust according to your preferences) 10 tbspRaisins 30 gmCashew nuts (broken) 50 gmPoppy seeds (cous cous) 5 tbspCardamom powder 1 tspGhee 2 tspFor Coating:5 eggsThick coconut milk ½ cupSugar 6 tbspA pinch of cardamom powderPreparation:For the PathirisMix the flour with water, oil and salt and knead into a dough. The proof as the experts say is that a porridge popularly known as Aleesa, a delicious whipped wheat-meat dish with grated onion and coconut is a traditional Middle Eastern dish. Cut the paper-thin discs into trianglesFill each triangle with the semolina filling and cover it like a samosa. Add ghee and saute raisins, cashew nuts and poppy seeds. Keep it covered for half an hour.Grab the edge of the dough with your wet fingers and stretch it up and out.The rich and unique Labeling Machine Factory culinary heritage of Malabar cuisine that was influenced by the Arab traders who came in search of spices, and also the Portuguese and the Dutch.The Malabar region of Kerala is well-known for its hospitality and wide array of food that is distinct in taste, rich in flavour and ingredients.Add 2 tsp of filling on one side, cover with the other side of dough and pinch the edges together in a pattern to make a crescent shape. If it’s too low heat, the whole ada will be a soggy, oily mess.For coating, beat the remaining eggs, sugar and cardamom and keep aside.Cook the chicken with  turmeric, red chilli powder, coriander and salt. If fried well, it lasts for days.Home chef Nasiya Aisha points out that traditionally most of these dishes have a long drawn out process, and that is why people nowadays prefer to make them in a simpler manner by skipping many steps or procuring readymade raw materials. Add just enough cold water little by little to make a hard dough.Using a roller pin, roll it out into paper-thin pathiris of uniform size on a dusted flour board.

However, it is very time consuming and requires you to hang around.Your mandas will have an authentic taste, and can be stored in an airtight container for more than one month. The traditional method to attain the consistency is kneading the dough by stretch and fold technique.Keep one pathiri as the first layer.Take a non-stick baking tray, spread couple of tsps oil or ghee all around.Heat a large frying pan.Pour oil in a pan and fry the mandas at medium heat until crispy and golden. Repeat the stretch and fold.For the coating and the assembling. Pour the remaining egg mixture on top of pathiri so that it drains on all the gaps on sides and forms a thin layer on top. When the onions start getting translucent, add ginger garlic paste. Nasiya shares the recipes of some authentic dishes with steps that can help you make them the conventional way.Nasiya is a home chef, author and winner of many cookery shows. It also draws inspiration from the cuisines of later trading groups like the Portuguese and the Dutch.Sprinkle the scrambled egg mixture again and repeat this until all the pathiris and the scrambled egg mixture are used up, pathiri being the top layer. The softer the dough, the crispier it turns out. Saute the semolina until it becomes crispy. Shred the cooked chicken into thin strands.Heat oil in a pan and add the chopped onions, curry leaves, fennel seeds and green chillies. Keep aside.To Assemble:Roll out small, thin discs of the dough, about 3 inch in diameter. Keep aside and continue making till the filling gets over.If the heat is too high, the outside will get cooked but not the inside.Dip the second pathiri in the egg coating mixture, coat well and place it on top of the filling. Knead it well through stretching method, until it becomes soft and smooth.Kozhi adaIngredients1 cup all-purpose flourSalt to tasteWater ¼ cupGhee/oil 2 tbsFor the Filling:Cooked chicken 1½ cupFinely chopped onion 1 cupChopped green chillies 4Red chilli powder 1 tspTurmeric powder ½ tspCoriander powder 1 tspFennel seeds ½ tspGaram Masala ½ tspSalt to tasteCurry leavesCoriander leaves ½ cupGinger garlic paste 1 tbspOilPreparation:Mix the ghee or oil into the flour along with salt. It is an ideal snack for journeys. You should be able to get 9 pathiris with this amount.Kneading a dough by stretch and fold techniqueThe ultimate taste of Manda lies in how soft the dough is made. Keep aside until cool.Heat oil in a pan and when it is hot, add the adas one by one (not more than 4-5 at a time depending on the size of your pan and do not over crowd) and fry on medium low heat till golden brown. Keep a glass of water nearby and dunk your fingers in it regularly to stop them from sticking. A crispy outside and a soft inside is how a perfect manda should be.