சலக்கு சலக்கு சரிகை சேலை சலக்கு சலக்கு
INGREDIENTS :
Sankara fish - 1/2 kg cleaned,scales removed,gills removed.
Priced at 400 per kilogram of Brunei Dollar of Singapore
Sea salt and Turmeric for washing
Pachai Ponni Rice - 1 cup
Grated Coconut - 1 cup
Cane Jaggery powder - 1 cup
Ghee - 50 ml
Imam Pasand Yellow mangoes - 1 giant size
Pistachios - 10 nos
Coconut oil - 100 ml
Sugar - 50 grams
Sal leaf plate - 2
DIRECTIONS :
For the Ponni Rice Sugar Puttu :
Wash and Soak the Pachai Ponni Rice in water for 1 hour.Spread a dry idli cloth on a thamboolam and dry the soaked ponni rice for 1 hour.
After drying,add it to a mixer grinder and grind into a coarse powder using pulse method.The coarseness must be small sago like consistency,so the rice becomes sticky and bubbling when steamed.
Puttu maavu is ready.
Add hot boiling water into the grinded rice and mix well slowly and continuously.You will get a half cooked batter.Add 50 ml ghee and mix well.
In a puttu maker,grease with coconut oil.Add 2 tbsp of Rice powder mixture.Infront,inbetween,inback add 4 tbsp of grated coconut and 4 tbsp of sugar.Again add 2 tbsp of rice powder mixture.
Boil the rice sugar puttu for 10 minutes in low flame.Slowly remove it with a stick.Ponni Rice sugar puttu is ready.
For the Sankara Fish Setting :
Boil the cleaned and washed Sankara fish in a pan with 1 litre of water (untill dissolving kind) for 10 minutes.
When vapours comes out,turn off the flame and allow it to cool.Remove the fish from the pan.Separate the centre bone and head.Sankara fish has less of thorns.
The meat will come out in fluffy layers.Use a fork to break the meat into scrambles.
Mix scrambled Sankara fish with Cane Jaggery powder.Sweet fish mixture is ready.
Take a giant size imam mango and peel the outer skin.Remove the inner seed .Dice it into cubes.
Chop the pistachios.
In a sal leaf plate,add the Ponni Rice Sugar Puttu,diced imam mangoes and chopped pistachios.In a cup add Scrambled Sankara fish sweet mixture and invert in.
Happy Napalese meal.