Sweet Roti - with leftover pooranam of kozhakatai

Ingredients:

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• Atta/Wheat flour - 1 cup
• Besan - 1 tbsp
• Rice flour - 1 tbsp
• Ghee - for cooking the rotis

Pooranam - for the filling

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• Coconut,shredded - from 1 big coconut
• Jaggery - 200 grams
• Elachi powder - 1/2 tsp
• Ghee - 2 tsp

Method:

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Pooranam/coconut-jaggery filling:

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• Pound the jaggery using a pestle in a newspaper.
• Add the powdered jaggery in a kadai with a cup of water.
• On a medium flame,stir well till the jaggery melts completely.
• Switch off the flame and strain the melted jaggery solution with a strainer.This is done to remove the dirt in jaggery.
• Again pour the strained solution into the same kadai and stir will on a medium flame till you get a single thread consistency.
• Single thread consistency--When you pour the solution with a laddle from a height into the kadait,it should flow down like a thin single thread unlike a watery solution.
• At that point,add the shredded coconut immediately and stir continuously on a low flame.
• Once the coconut is mixed well with the jaggery solution and it becomes like a paste,switch off the flame immediately.
• The filling gets thickened as it cools.
• Add a tsp of ghee and elachi powder.Mix well and set aside to cool.

The dough:

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• Mix atta,besan,rice flour with little water and knead into a soft dough.
• Cover with a lid and set aside for an hour.

The Sweet roti:

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• Make round balls with the dough,each of diameter say,4cm.
• Spread like a roti of diameter 8 cm and keep 2 tsp of filling in the middle.
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• Cover from all the sides as shown below.
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• Rub it in wheat flour and spread again into a roti, like a stuffed paratha.
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• Heat a skillet .When its medium hot ,add the roti and cook with ghee smeared on top and along the edges, on a low flame.
• Repeat the same for the other side.
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• Once its cooked well on both sides,take it away and serve medium hot.

Thipilli kashayam-A cure for cold and chest congestion

Ingredients:

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• Coriander seeds - 2 tsp
• Ajwain - 1 tsp
• Jeera - 2 tsp
• Pepper corns - 5
• Long Pepper/Thipilli - 2 to 3
• Dry ginger powder /dry ginger - 2 tsp / a 1/2 inch piece
• Garlic pods - 5 to 6
• Panam kalkandu/Rock candy crystal - 3 tsp

Method:

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• Dry roast thipilli,pepper,coriander seeds,jeera,ajwain in a kadai till the pepper bursts and coriander seeds turn brown.set aside to cool.
• Chop the garlic into fine pieces.

• Crush the roasted ingredients roughly using a pestle and mortar along with garlic and dry ginger.

• If you are using dry ginger powder,skip dry ginger in the above step.

• Add the crushed ingredients along with dry ginger powder in a kadai and add 2 cups of water.

• Let it boil till the the water gets reduced to half of its quantity.

• Add the rock candy crystals and stir well till it melts.Adjust the quantity of crystals based on sweetness.Do not make it too sweet as the kashayam needs the taste of pepper and ginger for subsiding the cold.

• Switch off the flame.Strain well using a strainer.

Serve hot and get better with cold or cough.