I have always wondered why the name ‘Molly”, perhaps the name of the inventor. A Molly aunty from Kottayam or Pathanamthitta would have made this dish for the first time.Vellappam and fish molly are a great combination.
Ingredients
For Gravy
1. Onion thinly sliced – 2 No
2. Curry leaves – 2 sprigs
3. Ginger crushed– 1 Tbsp
4. Garlic crushed- 1 Tbsp
5. Green chilli slit– 3
6. Shallots chopped – 5 No
7. Tomato chopped – 2 No
8. Garam masala -1/2 tsp
9. Turmeric – 1/2tsp
10.Coconut thin & thick milk 1 cup each
11 Salt to taste
12.oil as required
For Marination
Fish(Pomfret/King fish/Red Snapper) 2lb
Paprika – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Lemon juice – 1/2 teaspoon
Salt
This is a simple and easy recipe which is great as an appetizer. It’s sure to please your guests and most importantly kids are going to love them.
Recipe source from vanitha magazine.
Jack fruit( chakka) Ada is my all time favorite. In Kerala, you get to have chakka ada, chakka varattiyathu,chakka chips during summer(March to May).When you live in a temperate zone where few arils of Jack fruit cost you $5….then you tend to rely on canned Jack fruit imported from Thailand or Philippines. I used the frozen banana leaf from Philippines for this recipe. Chakka ada takes me back to those nostalgic memories of my school summer vacations.
Ingredients:
1.Roasted Rice flour-2 cups
2.Ripe Jack fruit pulp – ½ cup
3.Jaggery- 1 cup
4.Grated coconut – 1 cup
5.Salt- a pinch
6.Cardamoms -3 No
7.Cumin seeds- 1/2 tsp
8.Shallot- 1 No
9.Banana leaves( Vazhayila) for wrapping the Adas
“Kinnathappam” means a sweet rice cake that is steamed in a pan(kinnam). Malayalis use it as a sweet snack or a dessert.For me, it was one of the best afterschool snacks…ummmm… just like neyyappam or unniyappam. The choice is yours whether to have a fried snack or a steamed one.
Ingredients
Raw Rice – 1cup
Egg white -1 No
Sugar- 1/2cup
Coconut grated -1 cup
Cardamom whole -3
Cumin seeds – 1 tsp
Shallot- 1 N0
Ghee- 1 tbsp
