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Thursday, March 31, 2011

Chatti Pathiri / Layered pancakes with Chicken masala and scrambled Egg filling


Congratulations Team India for the wonderful win today against Pakistan. Amazing cricket match and at last the result we were waiting for. Got to double today’s performance if they have to beat Srilanka in the finals. Wishing Team India all the luck for the final match !!!

I have heard about this chatti pathiri so many times, but I never tasted it before in my life. In many TV shows during ramzan time they will show how to make this. I will be thinking that this is impossible for me to make and the process looked complicated but when I saw this in Ria’s collection, I was like mesmerized and I never thought I would try this ever. Ria is a wonderful chef and nothing is hard for her :-). I think by now most of the food bloggers might know her very well.

When Magpie announced in the Kerala Kitchen March series about the challenge of trying this chatti pathiri, I thought of making it by hook or crook. The end result was thrilling. YYYYIIIIIIIPPPPPEEEE YAY I made it. At last it came out very well. The original recipe is  from the Ria’s blog. But I think I have missed the deadline and I am late for the March series of Kerala Kitchen.


Ingredients:
For the batter
  1. All purpose flour / Maida- 1 ½ cups
  2. Egg- 1no
  3. Salt- as required
  4. Water- to mix
For the minced chicken filling
  1. Minced Chicken- ¾ cup
  2. Turmeric powder- 1tsp
  3. Salt- as required
  4. Coriander powder- 2tsp
  5. Onions- 1no
  6. Ginger and Garlic paste- 1tbsp
  7. Green chillies- 2nos
  8. Red chilli powder- 2tsp
  9. Salt- as required
  10. Oil- 1tbsp
For the egg filling
  1. Eggs-3nos
  2. Onions- 1no
  3. Green chillies- 3nos
  4. Pepper powder- 2tsp
  5. Salt- as required
  6. Oil- 1tbsp
Coconut (grated)- 1cup
Water- as required



Method for the pan cakes:
  1. Mix maida, egg, salt and water in a bowl. It should be in the form of a thin dosa batter.
  2. Heat the dosa tawa, pour a ladle full of batter over it and make dosa / pancakes out of it. see that the dosas should have the same diameter as the pan or tin you will be layering.
  3. Do not flip, just cook on one side. Place them on a news paper so that they wont stick to each other.
Method for the meat filling:
  1. Cook the minced chicken along with coriander powder, turmeric powder, salt and little water till it is tender and all the water is absorbed.
  2. Heat oil in a kadai. Fry the chopped onions till golden brown and add the chopped green chillies and ginger and garlic paste. Saute for a while.
  3. In this add the cooked minced chicken, red chilli powder and salt. Mix well till everything is blended well.
Method for egg filling:
  1. Heat oil in a kadai and fry the chopped onions and chopped green chillies. When it is light brown in colour, break the eggs and add salt and pepper. Stir well and keep it aside.
Take the coconut milk from grated coconut and keep it aside.

Assembling:
  1. Take a medium sized cake tin or a sauce pan and smear the bottom with little oil or ghee.
  2. Dip the maida dosa in coconut milk and put it in the pan.Do not dip for more than 2-3 sec, as it will get soggy and might rip off.
  3. Sprinkle the chicken filling over it. Cover it with another coconut milk dipped dosa, sprinkle the scrambled egg filling over it. Repeat the process till the pancakes and the filling is finished.
  4. At last pour the remaining coconut milk over it. It may or may not cover the whole assembly of pan cakes.
  5. Put the sauce pan over low heat and cook till the milk is absorbed. If you are baking, preheat the oven to 180 degrees C and bake till all the coconut milk is absorbed. If the edges becomes dry without any coconut milk left, we need to switch of the flame or take it out of oven.
  6. When it is done flip on a serving plate and serve hot.

Note:
  1. For vegetarians instead of minced meat we can make the filling with vegetables.
  2. While putting the coconut milk dipped dosa on the filling we can add ghee or coconut oil.
  3. Cook well till all the coconut milk is absorbed.Till it looks dry.
  4. Make the pancakes about the same size or slightly larger than the sauce pan / cake tin. Do not use the tin / pan that is much larger than the pancakes, otherwise the layers wont stack as neatly.
  5. I made this in oven and it took 35 minutes for the pancakes to become dry.
I am sending this to Kerala Kitchen hosted by Magpie.




Tuesday, March 29, 2011

Kozhi kuttan / Kerala style Chicken in roasted spice gravy

This chicken curry recipe has come to rescue several times when there are guests for lunch or dinner. I got this when I was flipping through the pages of a recipe book and thought of trying this. Speciality of this recipe is roasted spices and coconut milk.

In this recipe, chicken is prepared with different varieties of Kerala’s herbs and condiments. This has an amalgamation of spices and way too scrumptious dish.  Recipe looks a bit  complicated, but it is actually simple and I am sure would come out with great flavors and amazing taste.





Ingredients
  1. Chicken- 1kg
  2. Turmeric powder- 1 ½ tsp
  3. Salt- as per taste
  4. Curd- 1tbsp
  5. Coconut (grated)- 2cups
  6. Water- 2cups
  7. Coconut oil- 2tbsp
  8. Whole dry Kashmiri red chillies- 8nos
  9. Whole dry red chillies- 2nos
  10. Ginger and garlic paste- 3tbsp
  11. Pepper corns- 1/2tsp
  12. Aniseed- 1tsp
  13. Cinnamon- 2sticks
  14. Cloves- 10nos
  15. Green cardamoms- 3nos
  16. Coriander seeds- 4tbsp
  17. Cumin Seeds- ½ tsp
  18. Onions (chopped)- 2nos
  19. Green chillies- 2nos
  20. Tomatoes (chopped)- 2nos

Method:
  1. Marinate the chicken pieces with 1tsp turmeric powder, little salt and curd. Keep it aside.
  2. Extract 1cup thick milk from coconut using 1 cup water. Add ¾ cup of water to the same and extract ¾ cup thin milk.
  3. Heat a pan and add 1tbsp coconut oil. Roast all the ingredients from 8 to 18 together (except ginger and garlic paste) and keep it aside.
  4. After cooling, grind this along with ginger and garlic paste to a fine paste, adding a little water from time to time.
  5. Heat remaining oil in cooker. Add chopped onions and fry till golden brown.
  6. Add remaining turmeric powder, ground spice paste, chillies and tomatoes. Saute well.. Add the marinated Chicken and salt. Mix well. Add the thin coconut milk and stir well.
  7. Close the cooker. Cook till the chicken is cooked. Maybe around 3 whistles.
  8. Remove cooker from flame and let it cool.
  9. Open the cooker and add the thick coconut milk.Keep on low heat and stir well continuously. Do not allow to boil and remove from stove. Your yummy Kerala style chicken curry is ready :-)


I am sending this to Kerala Kitchen an event hosted by Magpie.

Friday, March 25, 2011

Kurrukku Kaalan / Vegetable in thick curd gravy


This is a Keralite dish which is served as a part of sadhya and is made of curd, coconut and any  vegetable like yam or plantain. The consistency and ingredients vary from place to place. This has a thick gravy. In this recipe, the important thing is that the curd should be sour.

I learnt this dish soon after my marriage as I did not know what to cook and my Husband liked Kerala food a lot ( I had this recipe with me from so long), so I thought of making this and surprise him as soon as he comes back from office. To my surprise, I didn’t know that he doesn’t like most of the veggies :)  But thank god, he liked this a lot as this contains of curd (he likes curd a lot), from then on this is made regularly in my kitchen.



Ingredients:
  1. Raw banana(peeled and diced)- 1no
  2. Green chillies- 3nos
  3. Curry leaves- few
  4. Pepper powder- ½ tbsp
  5. Salt- as required
  6. Water- ½ cup
  7. Curd- 2cups
  8. Turmeric powder- 1tsp
  9. Red chilli powder- 1tsp
  10. Salt- as required
  11. Coconut (grated)- 1cup
  12. Cumin seeds- 1tsp
  13. Coconut oil- 1tbsp
  14. Mustard seeds- 1tsp
  15. Fenugreek seeds- 1tsp
  16. Curry leaves- few
  17. Dry red chillies- 2nos

Method:
  1. Cook raw banana along with green chillies, pepper powder, curry leaves and salt with required amount of water. Boil till the banana pieces are soft.
  2. Mix curd, turmeric powder, red chilli powder and salt in a bowl without any lumps. Pour this mixture over the cooked banana pieces.
  3. Grind coconut and cumin seeds together to a fine paste.
  4. Heat oil in an earthen ware chatty (pan). Fry mustard seeds, fenugreek, curry leaves and red chillies in turn. Add the coconut mixture to this seasoning. Saute on slow fire, till all the masala is roasted. Remove from fire and let it cool.
  5. Add this masala to the curd- banana mixture and stir well.
  6. Put the chatty with the kaalan on a low flame and keep stirring carefully till the kaalan thickens. Lift it off the fire. Stir till it becomes cold.
  7. Keep the kaalan in a porceline jar and use when required.


Note:
It can be kept for many days. But in my house it is finished the day itself :)



I am sending this to Treat to eyes -Series 2 hosted by Ruman of Spice Ur Sences. And also to Kerala Kitchen hosted by Magpie of magpies recipes.

Thursday, March 24, 2011

Congratulations India for an amazing win today...

There you go.. India has beaten Australia in a WC quarter finals.  Awesome display of talent. Win is much more sweeter since it is the mighty Australians on the receiving end. Now lets wait for the semi final against Pakistan.

Congrats to Indian team.. especially, Sachin, Yuvraj and Raina for the wonderful show they put up today.

Congrats again to the Sachin for completing 18000 runs in ODIs. Amazing achievement !!

Now just two matches away from bringing back the WC 2011 back home. !!!

Tuesday, March 22, 2011

Happy Holi


           Happy and Colourful holi to all my dear friends.
Yesterday was Holi and as we wont celebrate this, the day started of normally preparing the breakfast and so on. Suddenly the bell rang and it was none other than our sweet neighbours who came to wish us on Holi and to smear colours on us and they have a cute little gal who is of my cutie pie’s age (they are close friends in play school also). She put colour on and my gal, who really didn’t know anything about holi. But since she is very fond of messing around with things, she enjoyed a lot smearing colours on her friend and all the others nearby:-). When she came back she was full of red in colour. Then again the bell rang and this time it was our neighbour friends. They have a cute little boy (who is again my gal’s age), they gave a small pichkari to my little one and she really freaked out with that for the whole day. Now she remembers Holi festival very well :)

This time my friend (who is also my neighbour) gave us snacks and sweets which she made for Holi. You can see the sweets she made on sankranthi here. To say the truth she is an excellent cook. We finished the whole dishes within no time. She bought Dahi vada, Malpau and Gujjiya. 

The Snacks which my friend made


Recently I made this Dahi vada with a south indian touch and kept it as draft in my blog. The dahi vadas which she gave us was with tamarind chutney and chat masala and jeera powder sprinkled on it. So here is the recipe for Dahi vada which I made.


Ingredients:
  1. Urad dal- 1 ½  cup
  2. Green chillies- 2nos
  3. Salt- as required
  4. Water- As required to grind the dal
  5. Oil- for deep frying
  6. Curd- 3cups
  7. Jeera powder- 1tsp
  8. Oil- 1tbsp
  9. Mustard seeds- 1tsp
  10. Curry leaves- few
  11. Salt- as required

Method:
  1. Soak the urad dal for 2- 3 hours and grind it by adding little amount of water to a fine smooth paste.
  2. Chop the green chillies, salt and add this to the urad dal paste and mix well.
  3. Heat oil in a kadai. Wet your hands with water and make small round of this paste and press lightly and drop it in hot oil. Continue this till all the batter is finished.
  4. Deep fry these till they turn golden brown in colour remove them and place them on tissue paper.
  5. Take these hot vadas and put it in cold water for 2-3 minutes.
  6. Take out from water and squeeze the vadas so as to remove excess water and keep it aside.
  7. In a bowl whisk the curd well without any lumps. Add salt and cumin powder. Stir well.
  8. Arrange these squeezed vadas in a serving bowl and pour the curd mixture evenly so that all the vadas get covered completely.
  9. In a pan heat oil and splutter mustard seeds and curry leaves and pour this on the vada and curd mix.
  10. Chill the vadas before serving.



Note:
You can serve this by pouring tamarind chutney, sprinkling chat masala, cumin powder, coriander leaves and so on.
The recipes of Malpau and Gujjiya will be in my coming posts.

My friend's Dahi Vada

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