Chicken kothu parotta / കൊത്തു പൊറോട്ട / Minced Parotta

Ingredients:

Parotta : 3 nos

Oil : 2 Tbs

Garlic : 1 Tbs

Green chilli : 2- 3 chopped

Onion : 1 large chopped

Tomato : 1 large chopped

Cabbage : 1/2 cup chopped

Carrot : 1/4 cup chopped

Spring onion : 2 Tbs (optional)

Chicken : 1 cup(cooked using salt and pepper powder)

Coriander leaves :2 Tbs

Kashmiri chilli powder : 1 Tsp

Pepper powder : 1/2 Tsp

Garam masala : 1/2 Tsp

Tomato ketchup : 2 Tbs

Salt to taste

Method:

*Cut or tear parotta into pieces.keep it aside.

*Heat a kadai add oil.When the oil gets hot add garlic.saute till nice aroma cames out.

*Now add chopped onion and salt to taste.saute till onion changes the colour.

*Now add chopped carrot and chilli.Cook till the carrot gets cooked.

*Now add tomato and saute till tomato gets mashed.

*Add Kashmiri chilli powder,Pepper powder and Garam masala.saute till raw smell goes off.

*Add cabbage and saute for 1 minute.

*Add cooked chicken and mix well.

*Now add Tomato ketchup and make the flame high.

*Add chopped parotta and mix well.

*Add Coriander leaves and Spring onion and now reduce the flame and cook for 1 minute.

*Serve hot.

Watch how to make Chicken kothu parotta

Kai pola / Banana cake / കായ്പ്പോള

Ingredients:
Banana / plantain : 1 medium size
Sugar : 2 - 3 Tbs
Cardamom powder : 1/2 Tsp
Milk : 4-5 Tbs
Egg : 2 nos
Cocounut oil : 1Tbs
Ghee : 1 Tbs

Method:
*Peel and cut plantain into small pieces and keep it aside.
*Heat a non stick pan on low flame and add 1 Tbs coconut oil.
*Add the chopped plantain and fry till golden brown.
*Remove  from fire and let it cool down.
*In a bowl break the egg beat well.
*Add sugar, milk and Cardamom powder and mix well.
*To this mixture add fried plantain and beat for 1 minute.
*Heat a non stick pan add ghee and reduce the
flame to very low.
*Add the plantain mix to the pan.
*Place the pan on hot tawa and cook for 15 minutes.
*After 15 minutes flip the cake using a plate,again cook for other 10 minutes on low flame.

Watch how to make kai pola.