Another dish, Mutta Mala, made of egg yolk and sugar syrup, is similar to the Portuguese fios de ovos.Dip the second pathiri in the egg coating mixture, coat well and place it on top of the filling. Add ghee and saute raisins, cashew nuts and poppy seeds. Keep them aside.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. However, it is very time consuming and requires you to hang around.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. It is an ideal snack for journeys. Add just enough cold water little by little to make a hard dough. Keep aside and continue making till the filling gets over.For the filling:Beat the eggs, coconut milk with sugar and cardamom. It also draws inspiration from the cuisines of later trading groups like the Portuguese and the Dutch.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.To Assemble:Roll out small, thin discs of the dough, about 3 inch in diameter. The softer the dough, the crispier it turns out.Your mandas will have an authentic taste, and can be stored in an airtight container for more than one month.Add garam masala and adjust salt. 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.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.Take a non-stick baking tray, spread couple of tsps oil or ghee all around.Add ghee in a pan, saute nuts, raisins and semolina.The rich and unique 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. When the onions start getting translucent, add ginger garlic paste.
A crispy outside and a soft inside is how a perfect manda should be.Cook the chicken with  turmeric, red chilli powder, coriander and salt. Add ghee and saute raisins, cashew nuts and poppy seeds. 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.Heat oil in a pan and add the chopped onions, curry leaves, fennel seeds and green chillies. Keep aside until cool.Pour oil in a pan and fry the powdered corn cob mandas at medium heat until crispy and golden.Keep one pathiri as the first layer.Grab the edge of the dough with your wet fingers and stretch it up and out. Using a spoon sprinkle the scrambled egg filling on top of the pathiri. 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.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.Using a roller pin, roll out the dough. Knead it well through stretching method, until it becomes soft and smooth. Fold the dough over itself and press down.For coating, beat the remaining eggs, sugar and cardamom and keep aside. 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. Saute the semolina until it becomes crispy. Like the warmth of the people, Moplah (the local term for Muslims in the state) cuisine never fails to impress the guests. Add sugar. 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.If the heat is too high, the outside will get cooked but not the inside. Keep aside.Add the chicken and coriander leaves, saute on low heat till the meat mixture is fully dry and attains a powdery consistency.Divide the dough into 9 equal portions.Heat a large frying pan.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.Using a roller pin, roll it out into paper-thin pathiris of uniform size on a dusted flour board. Keep it covered for half an hour.Nasiya is a home chef, author and winner of many cookery shows. aside. Shred the cooked chicken into thin strands. Keep aside. 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.
Repeat the stretch and fold.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.For the coating and the assembling. The traditional method to attain the consistency is kneading the dough by stretch and fold technique.Heat a griddle and cook them lightly on a tawa. Cut the paper-thin discs into trianglesFill each triangle with the semolina filling and cover it like a samosa. Keep a glass of water nearby and dunk your fingers in it regularly to stop them from sticking.Heat a large frying pan. Nasiya shares the recipes of some authentic dishes with steps that can help you make them the conventional way.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.