Pacha vacha Irachi Curry - Malabar Mutton Stew.

I am sharing a delicious stew which is common in my hometown Kannur, Pacha vacha irachi curry or Malabar Mutton Stew..Its preparation is simple to make with less ingredients..This curry is not very spicy, I am sure the kids as well as adults will definitely loved it..Its definitely my mom's recipe..It goes well with any combination of your choice like ghee rice, chappathi, poori, appam etc..My favourite combination is with Madaki parathiya Chappati ( Folded chappathi layered with ghee/oil).Let's go to the recipe :)

Recipe courtesy: Umma

      Ingredients

• Mutton - 1/2 to 1 kg
• Potato - l large cut into large pieces ( optional)
• Onions - 2 no.s sliced
• Tomato - 1 large sliced
• Ginger-garlic paste - 2 tsp
• Green chillies - 2 no.s sliced
• Turmeric pdr - 1/4 tsp
• Black pepper pdr - 1/4 tsp ( optional )
• Coriander pdr - 1/4 tsp
• Garam masala pdr - a pinch ( for sprinkling)
• Coriander leaves  - a few for garnishing
• Lemon juice - 1/2 to 1 tsp ( accordingly)** ( Refer Notes)

      To grind

• Garlic - 2 cloves
• Yogurt - 2 to 3 tbsp ** ( Refer Notes)
• Coconut shredded - 1 heaped handful

      Method

• Wash the mutton thoroughly and drain..Keep aside..

• In a pressure cooker, add little oil and saute sliced onions sprinkled with salt till translucent..

• Add ginger-garlic paste and green chillies and saute till raw smell disappears..

• Add sliced tomato and saute till mushy.

• Then add all the spice powders mentioned except garam masala pdr and saute till raw smell disappears.

• Add cleaned mutton and saute well...Add one cup of water into it..

• Close the lid of pressure cooker and cook in a medium flame for 4 whistles..Off the flame..

• Add cubed potatoes ( if using) and cook another 3 whistles...If you are not using potatoes, cook for 6 to 7 whistles..

• Allow the whistle to release itself..Meanwhile grind the ingredients mentioned below..

• In a mixi or blender, add grated coconut, garlic and yogurt by adding little water and blend well.

• When the pressure releases, open the lid and switch on the flame.Add blended coconut mixture and lemon juice into it..Taste and add salt..cook in a low flame till bubble appears..

• If the curry appears watery, add l tsp of rice powder or corn flour into it and mix well..

• Switch off the flame..Sprinkle Garam masala powder and garnish with chopped coriander leaves..

• Serve it with any combination of your choice like chappathi, poori, Appam etc..

       Notes:

• You can use chicken or beef instead of mutton..

• Vegetarians can prepare it by using any vegetables of your choice.

• Please do not use too much spice powder other than the mentioned quantity..The colour of the stew should be whitish with a tint of yellow or light brown colour...

• Yogurt and lemon juice can be adjusted according to your sour level..This stew should not have too much sourness.If your using sour yogurt, add lemon juice accordingly...My yogurt is not sour, so I use around l tsp of lemon juice..

• If using potato, make sure to cut into equal large cubes..Do not cut into small pieces, as when you are using pressure cooker, it cook very fast and tends to break and dissolve in curry...

Spring Roll ( Malabar Style )

 Hi Readers..I am back to blogging :)..Being called a lazy blogger myself, I don't update recipes often..I post recipes whenever I am in good mood...There are some photos which are saved in my draft,whose recipes are yet to be published...One of the recipe is mentioned below, which is saved in my draft long time ago but keeps on postponding :D..I made this snack on Ramadan which is saved in my draft incomplete,but forgot to publish..
I am sharing a easy and tasty Malabar Snack,Spring Roll...Spring roll may be of two types: First type is Chinese spring roll,which is made with storebought/homemade thin sheet ( similar to thin chappati or samoosa sheet) which is rolled with masala inside and deep fried and second type is Malabar version,which is made of thin crepes which is rolled with masala in breadcrumbs and  deep fried.. I prefer malabar version of spring roll..Lets move to the recipe:

     Ingredients

          For crepes ( dosa)batter

• All purpose flour ( maida) -  1 cup
• Egg - 1
• Salt - to taste
• Water - required

       For Chicken masala

• Cooked chicken - 1 cup ( chicken cooked with pepper,turmeric and salt,de boned and shredded)
• Oil - 1 tbsp
• Onion chopped - 1 large
• Ginger-garlic paste - 1 tsp
• Chopped green chilly - 1 or 2 no.s
• Chopped coriander leaves - 1 tbsp
• Pepper pdr - 1/2 tsp
• Turmeric pdr - 1/4 tsp
• Garam masala pdr - 1/2 tsp
• chopped curry leaves - 1 tbsp

       For dipping and rolling

• Egg - 1 large
• All purpose flour - 1 tsp
• Bread crumbs - required

     Method

        For Chicken masala

• In a fry pan, heat oil and add chopped onion sprinkled with salt and saute till translucent.
• Add ginger garlic paste and chopped green chillies and saute well till raw smell disappears.
• Add all the spice powders and saute till raw smell disappears
• Add cooked chicken and mix well at a high flame for few seconds..
• Then add salt and chopped curry leaves and mix well..Off the flame and set aside to cool..

        For making crepes ( dosa) and spring roll

• Combine all the ingredients mentioned for dosa..Make thin batter by adjusting the quantity of water..Batter should be of pourable consistency..
• Heat a fry pan, pour small laddleful of dosa batter and spread lightly..Cook one side and keep it on a plate..No need to flip other side..
• Place one tablespoon chicken filling immediately over the edge of dosa.
• Fold the edge till the filling is covered completely..
• Then fold top and bottom part of dosa
• Roll the dosa tightly and stick the end slightly..
• For quick reference see the picture below:

      Image Courtesy: Google

• Then make other dosa and continue the step till all the spring rolls are used up
• In a small bowl, mix egg and flour together and make it into paste..
• Dip the rolls in a egg-flour mixture and roll it on a bread crumbs..
• Deep fry the spring rolls till all sides are golden brown..
• Drain and keep these in a paper kitchen towel..
• Serve hot with a cup of tea or coffee..

Kinna Pathal - Steamed Layered Rice Pancakes ( Malabar Spl)

Today, I am sharing a Malabar Special item, Kinna Pathal..In Malayalam 'kinnam' means big vessel which is used for steaming and 'pathal' or 'pathiri' means rice flatbread..But,here pathiri/pathal texture is of pancake,as it is made by steaming..It is made by adding one ladle full of rice batter in a greased plate and kept it for steaming for few minutes till cooked, then ghee is greased on top and another ladle full of rice batter is added on cooked first layer and kept again for steaming till second layer is cooked, then ghee is greased on top, third ladle full of rice is added and closed for steaming till cooked and so on...This process is repeated till all the layer is used up...In short, it can be also called steamed layer rice pancake..This process is time consuming,but its a worth..It taste so delicious and it has a soft texture..It goes well with any non veg curries of your choice like chicken,mutton or beef gravy...In order to save time, do make this dish while making curry at same time i.e another gas burner,you can steam by adding one ladle full of batter,close the lid till first layer is cooked and you can proceed making the gravy required for side dish same time..Then continue pouring second layer and continue the step..Its my umma's trick to save time..Cooking time depends upon the vessel used for steaming..I used two small steel plates, as it will cook fast..
There is masala kinnapathal too which is made in similar way..Difference is chicken/prawns/beef masala is added each cooked layer and process is repeated..I'll share this version later..Now, I am sharing plain one which is required for gravy...I am sharing this recipe for beginners or others who are eager to prepare this dish..For easy understanding, I am including with step by step pictures..Hope it will be helpful.Lets go to the recipe :)..

Recipe Courtesy: Umma

    Ingredients

• Basmati Rice /Jeerakashala rice - 1 glass
• Thick Coconut milk - 3 to 4 cups**
• Egg - 1 no.
• Cardamom - 2 no.s
• Salt - required
• Ghee + vegetable oil mixed together - 4 to 5 tbsp required for greasing..

    Method

• Soak Basmati / Jeerakashala rice for 4 to 5 hours..Wash and drain it..

• In a blender or mixi, add washed basmati /jeerakashala rice,egg and cardamom and blend by using coconut milk..

• Do not add all coconut milk at one go,other wise its difficult to grind..add 1 cup coconut milk and blend it without any rice grains visible..Then add remaining coconut milk little at a time and blend again..Consistency of the batter should be very thin and watery i.e thinner than normal dosa batter..

 Kinnapathal Batter

• Heat the steamer by adding little water on bottom..place the steamer stand on top, grease 1 tsp ghee + veg oil on steel or aluminium tin or wide plate and place that on steamer stand..I made it in two small steel plates, in order to save time..I have 2 stands in my steamer, so its easy for me..If you have one stand in your steamer,you can use any large aluminium/steel tin or plate.

      

Ghee + Veg mixture

Use any one: greased small 2 plates or one large aluminium tin

• Pour one ladle full of rice batter on greased plate,close the lid of the steamer and cook it till done..

First ladle full of kinnapathal batter poured

Cooked 1st kinnapathal layer

• Spread 1 tsp ghee + veg oil on top of cooked first layer..

                    ghee + veg oil mixture on cooked 1st layer spreaded..

• Pour second ladle full of batter on top of first cooked layer, close the lid of the steamer and cook till done..

Second batter poured on cooked lst layer and proceed the step.

• Spread 1 tsp ghee + veg oil again,pour the third ladle full of rice batter on top,close the lid of steamer and cook til done..

• Continue the step till all the batter is used up..No need to spread ghee on final top layer...Cook for 3 to 4 mins in a medium flame..

• When all the layers are cooked, off the flame..Take out the plate which contains kinna pathal and drain the remaining ghee carefully..allow to cool completely.

Cooked Kinnapathal

• Draw the knife along the sides of the plate and de mold it on plate..

• Cut into triangle shapes and serve it with any combination spicy non veg gravy of your choice..

     Note:

• To make thick coconut milk: Take large handful of shredded coconut and pour 4 to 5 cups of water and blend thoroughly in a mixi/blender..Using strainer,pour the coconut mixture into it and squeeze the coconut...You will get about 3 to 4 cups..

• Make sure, the batter of kinna pathal should be very thinner than dosa batter..Do not make it into thick batter.as kinna pathal will not taste good..

• If the grinded coconut milk mixture is not enough,never mind, grind by adding little water..

• If there is remaining coconut milk after grinding,store it in refrigerator and you can use it in any gravies while cooking..

Carrot Pola/Carrot Kums - Malabar Carrot Egg Cake

Today, I am sharing a Malabar Special i.e  Carrot Pola or Carrot Kums..As in a name,the main highlight of this pola or cake is carrots which combined with eggs..Its texture resembles of steamed pudding..Its very easy to make,but cooking time takes bit time..Its taste delicious..Its good for kids who are not fond of carrot..Those who are sweet lover,will definitely love this..My hubby who is a spicy lover,is not fond of this one...But my son loves it..It can be served as a tea time snack or Iftar...Do try this one and impress your family..Do check my other pola recipes:
Dates Pola
Apple Pola
Kadala Pola ( Split Bengal Gram Egg Cake)
Kayi Pola - Fried Plantain Egg Cake

     Ingredients

• Carrot - 2 large no.s

• Eggs - 3 large no.s or 4 small no.s

• Milk powder - 5 tbsp

• Cardamom - 2 no.s

• Sugar - 4 to 5 tbsp 

• Salt -  a pinch ( to balance the sweetness)

• All purpose flour - 1 tsp ( optional)

• Milk - 1 tbsp

• Cashews, almonds or raisins - a few for decorating 

• Ghee - 1 tsp + 1/2 tsp

      Method

• In a pressure cooker,cook the carrot till done..Remove the carrot and set aside to cool completely..

• In a blender, add pureed carrot and rest of the ingredients mentioned..Blend at medium to high speed till combined..

• Warm a non-stick small sauce pan or fry pan, add ghee and allow to melt in a medium flame, add nuts and fry till light brown..Drain and keep aside..

• In a same pan,rotate the remaining ghee in a circular motion or grease that ghee with a tissue paper on all sides..

• Add the blended carrot egg puree in a sauce pan,turn the heat in a low flame and close the lid..Its better to place tawa  under sauce pan, to prevent burning at bottom..

• When its half cooked,for about 5 mins, add ghee roasted nuts on top..

• Close the lid and cook for 15 to 20 mins till knife insert into the center comes out clean, also it should brown on sides and bottom..Off the flame..Flip the pola by using plate..

• Heat 1/2 tsp ghee in another fry pan, rotate and cook other side ( top part,which is decorated with nuts) and cook at medium flame for 3 to 4 mins till brown..[ This step is optional,but I like to have other part cook too]..

• Off the flame..Flip the pola into plate and set aside to cool..

• Cut it into desired shapes and serve it hot or chilled..I like to have my pola chilled :)

• Serve it with a cup of tea or coffee for snack or Iftar..

      Note

• The quantity I mentioned is enough for my family..If you cook more than 2 carrot, do increase the quantity of other ingredients as well..

• I cooked the pola in a small sauce pan, so it got the shape of a round cake..

• No other rising agent like baking soda is added, as egg itself will rise when cooking..

• In place of cardamom powder, vanilla essence can also be added..But its taste will be slightly different and traditionally it is not added.

Alsa/Alisa/Harees - Mashed Whole Wheat Chicken Porridge ( Malabar Spl)

Today, I am sharing a recipe of a Malabar special item, Alsa or Harees..It is made with mashed skinless whole wheat with chicken or mutton and cooked with whole spices..It is a common dish in Kannur,North Kerala area..It is mostly eaten as starters before having heavy main meal like biryani..This dish might have borrowed from Arabs,which they call 'Harees'...Some of the Malabar dish do have Arab influence..In Kannur area, alsa is commonly made during marriages or any large gatherings..Hyderabadi's do prepare it in a similar way, but they add lentils and spice powders..Their dish is called 'Haleem'
Traditionally,Alsa is cooked in a large pot in a low flame which took hours to cook...Arabs do prepare this in similar method and they mostly make it during Ramadan ( Holy month of Muslims).
Though slow cook method are time confusing, but it tastes delicious..Now a days,most of them use pressure cooker for easier and fast cooking...
It is a healthy and refreshing one pot meal..When I prepare this, we don't prefer to have another item for dinner,as it fills our tummy :)..Its very tasty too..Do prepare it and give feedback :)

Recipe Courtesy: Umma

       Ingredients

• Skinless Whole Wheat - 1 1/2 Cup
• Chicken Legs and Thighs with fat - 4 pieces
• Garlic - 4 large cloves.
• Onion,sliced - half of 1 large onion
• Cinnamon - 1 small pcs
• Cloves - 2 to 3 no.s
• Cardamom - 3 no.s
• Water - 3 to 4 cups
• Salt - to taste
• Fresh Cow's milk/ Thick Coconut milk - 1/4 Cup

     For Garnishing ( optional)

• Ghee - 1 tbsp
• Thinly sliced onion - 1 medium
• Cashews,Raisins - 1 tbsp each ( Can add if you like, I didn't add it)

     Method

• Soak whole wheat in a water for 6 to 8 hrs overnight or you can soak in a boiled water for 2 hrs covered if you don't have time..Wash and drain the whole wheat and keep aside..

• In a pressure cooker, add all the ingredients from 'whole wheat' till 'salt'..Make sure that water should be just above the level of wheat..Also your pressure cooker must be large about 7 to 7.5 ltr..

• Close the lid and cook in a low flame for 5 mins..Then turn the heat to medium-high and cook for about 6 to 7 whistles till wheat is cooked..

• Let the pressure go by itself...Open the lid, discard the whole spices and separate the chicken from bones,shred the chicken pieces with your hands and keep aside..Keep the wheat mixture to cool completely for sometime..

• When it cools down, add the wheat mixture in a blender and give a quick pulse..Do not make it into fine paste..It should leave tiny bits of wheat..Do not blend all the wheat mixture in one go..Do blend in batches as it is easy to blend...

• Transfer the blended mixture and shredded chicken back into pressure cooker and heat it in a low flame..

• Add coconut milk/fresh cows milk into it,mix well and heat in a low flame for few minutes..Taste and add salt if needed..

• Meanwhile, in another pan, heat ghee and add sliced onion and saute it till golden brown..Drain and transfer into plate..

• Add cashew nuts and raisins in a same ghee and fry till light brown in colour..Drain and keep aside..

• Switch off the pressure cooker and pour it into serving bowl..Sprinkle fried onion and nuts on top along with heated ghee..

• Serve warm..

• Can serve it with a sugar if desired..That is how,we served it in Kannur,North Kerala..

    Notes

• Make sure to use skinless or bran less wheat for making Alsa..Otherwise when wheat is mashed, it tends to separate the fiber and taste horrible,which most of them don't like..Wheat used for making Alsa is generally whitish brown in colour..Its available in most of the Supermarkets,some of it mentioned is as 'Alsa Wheat'..

• You can cook Alsa in a large pot for about 1 to 1 1/2 hr..Make sure to add boiling water in between..It is rather time consuming..For easy and fast cooking. now a days, most of them make in a pressure cooker..

• Instead of chicken,you can add mutton or beef..Make sure to add it with bones with little fat,that what makes Alsa tastier..Do not add too much meat..

• Decorating with fried onions and nuts is completely optional..You can ignore it..I add it mainly to look attractive and for blog purpose,else I don't add it..

Konjan Chor/ Chemeen Chor - Malabar Prawns Pulao

Today, I am sharing a Thalasherry ( a place in Kannur, a northernmost part of Kerala) special rice, Konjan chor or Chemmeen Chor...A malayalam word 'Konjan' or 'Chemmeen' means shrimp or prawns and 'chor' means rice...It can be also called a Malabar version of prawns pulao..Its preparation is same as I mentioned in Irachi Chor or Malabar Mutton Pulao earlier...Its not common in my place,but I heard this recipe somewhere..I got this recipe from my cookbook,'A Ramadan recipes' by Rasiya Latheef...Its dish is simple to prepare and taste delicious too..Only time consuming I feel is cleaning of prawns,but its a worth...Its much better than rubbery frozen prawns,we get in supermarkets..Do try this delicious pulao..Let us go straight to the recipe :)

Taken from my cookbook,'Ramadan recipes'by Rasiya Latheef

      Ingredients

• Jeerakashala or Basmathi rice - 3 cups
• Prawns - 500 gm
• Red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Onions,thinly sliced - 3 big
• Green chillies,sliced rounds - 3 no.s
• Garlic- ginger crushed - 1 tbsp
• Tomato,chopped - 1 big
• Garam masala powder - 1 tsp
• Coriander leaves,chopped finely - 1/2 cup
• Lemon juice - 2 tbsp
• Salt - as required
• Oil - as required
• Ghee - 2 tbsp ( Original recipe said it was half cup,but I reduced ghee)
• Cinnamon sticks,cloves - a few
• Curry leaves - 2 sprigs

      Method:

• Wash the rice thoroughly and keep aside..No soaking required..

• Clean the prawns and add 1/2 tsp turmeric pdr and salt into the prawns and boil it in 2 cups of water..

• When the prawns slightly changed colour or half boiled,off the flame..Strain it and reserve the stock ( prawns cooked water) aside..

• Marinate cooked prawns with red chilli pdr and shallow fry at medium high heat till light brown on all side..Drain and set aside...

• In same oil (remaining shallow fried prawns oil), add ingredients from Onions till tomato and saute one by one till mushy..Add turmeric pdr and little water and cook at low heat for 3 to 4 minutes...

• Add fried prawns and garam masala powder and saute well..Off the flame and keep aside with lid closed..

• In a large non-stick wide pan or biriyani vessel.Heat ghee and add cinnamon,cloves and curry leaves and saute..

• Add washed rice into it and roast in a low flame for couple of minutes..

• Boil prawns stock and water ( 2 cups stock + 3 cups water = 5 cups)together in a separate vessel till it comes rolling boil..Add required salt and mix it...

• Add boiled water+stock water into the roasted rice and spices..Add lemon juice and mix well..

• Close the lid and cook the rice in a low flame...Can turn the rice in between 2 or 3 times..

• When the water evaporates, turn the rice and add prawns masala and stir..Add chopped coriander leaves...

• Close the lid and cook for few minutes in a very low flame for 10 mins..

• Serve hot with raitha,pappad and pickles..

    Note:

• Always use same cup for measuring rice and water..

• Measurement of water varies according to the rice..So adjust accordingly

Malabar Fried Chicken Biryani

Dear readers, I won't be posting recipes for 2 months, as we are going to our hometown to Kerala tomorrow..I will be busy these days..This is my last post before going to vacation...I am posting two recipes: Fried Chicken Biryani, and also side dish Cucumber pachadi..Earlier I shared another version of Malabar Chicken Biryani...Today, I am sharing different variation of biryani, i.e fried version of chicken biryani...I don't have much to say..Do make this biryani and impress your family..Lets go straight to the recipe :)

   Ingredients

     To marinate:

• Chicken, cut into medium pieces  - 1200 gm

• Turmeric pdr - a pinch

• Vinegar/lime juice - 2 tsp

• Thick Yogurt - 1 tsp

• Garam masala pdr - 1/4 tsp

• Kashmiri chilli pdr - 2 tsp

• Salt - a pinch

      For Masala:

• Onions,thinly sliced - 5 large or 6 medium sized

• Garlic - 1 & half whole

• Ginger - size of middle finger

• Green chillies - 10 large or 15 bird eye chillies ( depends upon your spice level)

• Chopped coriander leaves - 1/2 cup + 1/2 cup for decorating

• Chopped mint leaves - 1/4 cup + 1/3 cup for decorating

• Tomatoes,sliced - 3 large or medium sized

• Garam masala pdr - 1 tsp + few for sprinkling

• Salt - to taste  

• Lime juice - 1 tsp

      For Ghee rice :

• Basmathi rice / Jeerakashala (kaima rice ) - 5 cups

• Ghee - 1 tbsp

• Oil - 2 tbsp

• Cardamon -  3 no.s

• Cloves -  5 no.

• Cinnamon - one large, broken

• Bay leaf - 1 ( optional)

• Water - 8 cups ( 1 cup of rice = 1 3/4 cups of water)

      For Garnishing:

• Onion,thinly sliced - 1 large or 2 medium sized

• Cashew nuts - 10 no.s

• Raisins - 7 no.s

• Saffron - a pinch mixed with 2 tbsp milk and set aside for 15 mins ( optional )

• Rose water - few for sprinkling ( optional)

   Method:

• Soak basmati rice in water for 30 mins.  If using jeerakashala rice,ignore this step.Wash the rice thoroughly with 2 to 3 couplets of water,drain rice in the colander and keep aside.

• Wash the chicken and drain in colander. Marinate chicken with ingredients mentioned in " To marinate ' and keep aside for 15 to 30 mins..

• Make a paste of ginger +garlic+ green chillies and set aside.

    For making masala

• In a deep fry pan, fry the marinated chicken till light brown..No need to fry fully,cook for 80 percent,rest will cook on masala..Drain and keep aside..

• Heat oil in a pressure cooker, add sliced onions with salt and saute till translucent.

• Add ginger-garlic-chilli paste and saute for few seconds.

• Add sliced tomatoes and saute till mushy.

• Add chopped coriander + mint leaves and saute for few seconds.

• Add garam masala pdr and saute till raw smell goes away.
• Add little water and pressure cook for 5 whistles..Don't add fried chicken in this stage..

• When the pressure releases,add fried chicken and mix well thoroughly.Close the lid and cook at low flame..Add salt and lemon juice and mix well..

• Close the lid and cook for 5 minutes at  low flame till chicken cooks..Don't use whistle...Can stir in between slowly...Don't make it too dry as there should be moisture left for dum..Gravy should not be too watery...It should be of semi-thick consistancy..Off the flame and set aside.. 

       Making of ghee rice.

• In a large wide non-stick casserole/biryani pot , heat ghee + oil for few seconds.

• Add thinly sliced onions and saute till light brown. Adding few pinches of sugar will caramalise onion faster. Drain and keep aside.

• Add cashewnuts and raisins and saute till cashewnut turns light brown and raisins puffed up. Drain and keep aside.

• In a same vessel,add all the whole spices mentioned and saute for few seconds.

• Add water and let it boil till the bubbles comes.

• Add salt and sprinkle few lime juice to prevent sticking of rice.

• Add drained basmati rice into it,mix gently and close the lid.

• Keep at high flame for few minutes till the water evaporates.( Be careful not to get burnt)

• Immediately reduce the flame to low and turn the rice from bottom to top on all sides and gently level the rice.

• Close the lid and cook for 2 to 3 mins..

• Rice should be 80 percent cooked, remaining it will cook on dum..Off the flame and keep aside with lid closed.

     Layering the rice and dum

• Divide the chicken masala and rice into two qual parts..

• Transfer the rice into another big plate..In same biryani pot, spread one part of chicken masala in circular motion.

• Take another part of rice and pour on top of masala,covering everywhere. Level it with a back of large spoon,sprinkle few garam masala powder and few chopped mint-coriander leaves on top of the rice..

• Then pour another part of chicken masala and repeat the step.

• Top part should be covered with rice..Sprinkle remaining garam- masala pdr and herbs like how you layered on rice earlier..level it with large spoon

• Sprinkle caramalised onions, cashews and raisins sparingly on top of it.

• Sprinkle saffron-milk  and rose water sparingly on top of rice ( optional)..

• Cover it with aluminium foil on top of the vessel as shown in the picture below (optional)..Close it with lid on top of that..It is mainly done to tight the lid,so that steam will not escape while on dum..It will retain flavour and aroma of biryani..As a substitute, you can stick wheat dough on  top sides of a vessel in circular motion and cover it with a lid on top of it..

• Place tawa or steel platter  ( It is done to avoid burning at bottom during dum) and place biryani pot on top of it.

• Keep at very low flame and cook for 30 to 40 mins...

• At the time of serving,remove the foil and serve it on a large plate...  

• Serve warm with the combination of your choice like pickles, raita etc.

   Notes:

• Cutting,chopping and pasting of ingredients can be done previous night to save time for making biryani..

• If you have guest, make biryani masala previous day and refrigerate..Next morning, make ghee rice and layer it for dum..

• It is better to reduce water for biryani ghee rice than normal ghee rice, as it will prevent rice from getting mushy while on dum..

Chatti Pathal / Chatti Pathiri - Layered Chappati ( Indian flat bread) with Meat fillings ( Malabar version)

Chatti Pathal/Chatti Pathiri is a Malabar snack which is slow baked in a wide pot..Its filling can be either sweet or savoury..Its procedure is similar to Italian Lasagne..Chatti pathal is made with layering of egg dipped thin chappati( Indian flat bread) or thin dosa ( crepes) which is sandwiched with savoury fillings like chicken,beef or prawns and slow cooked in wide pan...It may also use sweet filling like eggs,nuts,raisins,cardamom and coconut.. In our area, we make it with thin chappati layer and we prefer savoury fillings..we don't prepare it with sweet fillings...
My mom is expert in making this dish..She used to make this with chappati layer with chicken fillings and prepared mostly for iftar...I followed her method...Some area prepare two fillings like egg masala and chicken masala..They layer one part with egg masala and other layer with chicken masala and so on...But we prepare only one fillings..Traditionally, it uses more eggs for dipping the layer..But I reduced the usage of eggs..For me, making chappati layer is quite easy than crepes layer...My hubby didn't know this dish till he marries me..This snack is not common in his place..When my mom makes it for him for snack, he loves its taste very much..After 2 or 3 days of marriage ( 5 yrs before)he got 2 chatti pathal which is prepared by my relative..Its common in my area to give homemade snack to the newly wed grooms,when they come to meet him..Among them, he loves a chatti pathal which is prepared by my dad's aunt, who is a excellent cook..It tastes super delicious...After many years,my hubby still remembers its taste, he used to say it often whenever I prepared it for him :) ...
I made this snack on Iftar, I couldn't post this recipe earlier due to lack of time..I made this in a hurry, I am worried that whether it will taste good or not..To my surprise, it turns delicious and my hubby likes it very much..I made this with chappati layer with chicken masala filling.. I could not call it as snack as it is indeed heavy:)..For some people it may sound difficult..But believe me,if you plan it earlier so it is easier to prepare i.e prepare dough and meat masala earlier and assemble these for cooking later..If you make all together, its difficult for you... Leftover can be refrigerated and can be warmed in a microwave before serving...Do make this dish..Its a delicious one and I am sure your family will love to have it..Ok, lets go to the recipe..

Recipe Source : Umma

   Ingredients:

   1) For layer:

    I am mentioning two types of layers...One is chappati layer and other is dosa layer..Follow any       one of the method.

     For Chappati dough:

• All purpose flour/ Maida - 1 cup

• Salt - adjust accordingly

• Water - required for kneading

     Or 

      For dosa layer:

• All purpose flour/ Maida - 1 cup

• Salt - adjust accordingly

• Water - required for the batter

    2)  For Masala

• Chicken breast - 200 gm,shredded ( cooked with pepper pdr, turmeric pdr and salt)

• Onions, chopped - 4 large no.s

• Chopped coriander leaves - 1 tbsp

• Ginger-garlic paste - 1 1/2 tsp

• Chopped green chillies - 2 no.s

• Turmeric pdr - a pinch

• Garam masala pdr - 1/4 tsp

• Pepper pdr - 1/2 tsp

• Chopped curry leaves - 2 tbsp

• Salt - to taste

• Ghee - 1 tsp ( for greasing pan)

     3)  For dipping layers

• Small eggs - 3 no.s

• Milk - 1/2 cup

• Pepper pdr/ Green chilly chopped - 1/2 tsp

• Salt - to taste

     Method

      1) For layers

        Chappati layer:

• Mix all the ingredients mentioned for 'chappati layer' and make into smooth dough..Don't make into stiff dough,else its difficult to roll....Keep aside for 15 minutes

• Divide the dough into 5 equal gooseberry sized balls..

• Take one ball,dust a flour in your work surface and roll into thin round shape ( exactly like samosa dough)..Roll it into equal size according to your sauce pan...

• Continue the steps till all the dough is used up..Keep it aside..

• Heat a fry pan, place one chappati sheet and warm both sides one second each..No need to puff up or have a brown spots..Just warm,that's it...

• Repeat the steps till all the chappati sheets are warmed in a fry pan..

• Transfer this into plates and keep aside..

     Or 

      For Crepes layer ( dosa)

• Mix all the ingredients mentioned 'For dosa layer' and make into watery-thin batter than normal rice dosa batter..

• Heat a fry pan, take one ladle and swirl the pan immediately...

• Make it into thin crepes..No need to have brown spots or flip other side..

• Continue this steps and make 10 thin dosas of equal size according to your sauce pan..

• Transfer these to the plates and keep aside..

    2)For Masala:

• Heat a fry pan, add 1 tbsp of oil and add onions sprinkled with salt and saute till pink..

• Add ginger-garlic paste, chopped onion and chopped coriander leaves and saute till raw smell goes away..

• Add all the spice powders mentioned and saute till raw smell goes away..

• Finally add cooked shredded chicken  and mix well.

• Adjust salt and pepper if needed..

• Cover and cook for 2 mins at medium flame..

• Add chopped curry leaves and mix well..Off the flame and set aside to cool..

     3) For Egg batter:(For dipping)

•  In a blender, blend all the ingredients mentioned in 'For dipping layers' and transfer it into bowl..

    Preparation

• Take a non-stick wide pan, heat ghee at low heat and grease all the sides...

• Take a chappati or dosa and dip it in egg-milk mixture on all sides and place this on pan ( Make this process fast).

• Take handful of chicken fillings and spread sparingly with your hands..

• Dip another chappati or dosa in egg -milk mixture again and sandwich it on top of chicken masala..

• Spread another handful of chicken fillings and spread sparingly..

• Continue the process till all the fillings and layer is used up..Top should be covered with chappati or dosa layer..

• Pour remaining egg-milk mixture on top..Pour this in sides too,so if there is any gap it will close the fillings...

• Close it with lid and turn it into low flame..Can place tawa on bottom of the pan to prevent it from getting burnt at bottom.

• Cook for about 15 to 20 till sides and bottom is brown in colour..

• Off the flame..Cover a plate on top of pan and flip it carefully..

• In a fry pan, add half tsp ghee and swirl it...

• Cook the other sides for 5 minutes at medium flame, till light brown in colour..Be careful not to get too crisp..

• Off the flame and flip it into plate...

• When it cools down slightly, cut it into wedges or squares..

• Serve warm with a cup of tea or coffee..

    Notes:

• Do not overcrowd the fillings as it may break while taking a slice by hand..

• Do not make thick layers,as it may affect the taste of chatti pathal..Do make thin layer of chappati or dosa..

• Instead of chicken, you can make it with beef or prawns..

• Leftover can be refrigerated..Make sure to thaw and microwave at the time of serving..

Eethapazham Kums/ Pola - Dates Sponge Cake (Malabar cuisine)

Hi readers..First of all, wishing all my readers Eid Mubarak..Couldn't post recipe for 3 days, as we are busy celebrating Eid like visiting my parents house in Abudhabi and going to malls etc..We couldn't go outdoors like beach or park as summer is worse in UAE..
In Malabar,traditionally Pola/Kums is slow cooked in a small wide pan or sauce pan not oven..Olden days, a wooden beater called 'manth' is used for beating eggs for cakes..It is definitely a hard work and is a best exercise for hand too :D ...Those days, cakes are baked in a small aluminium pan with lid closed and placed coal on bottom and top...At that time,oven and pressure cooker is not available..Got the information from my mom :)..Now-a-days, electric hand mixer and oven is available which makes our life easier :)..So, pola can be baked either in non-stick wide pan or pressure cooker...
Coming to the recipe, I am posting a recipe of Dates Kums/Dates Pola..Earlier, I shared the recipe of making pola in steamed pudding consistency mentioned here and here..Now, I am sharing a pola in a sponge cake version,which used dates as main ingredient...I got the recipe from my cook book 'Ramadan recipes' by Rasiya Latheef,which I bought from Kerala..We used to make normal sponge cake..but this sponge cake is new to me,I never heard it before...When I read this recipe,I made it right away..I have lots of dates in my pantry and all the recipe mentioned in this book is available in my pantry...I am making this sponge cake in a small non-stick sauce pan, which is slow cooked on a stove top..You can use pressure cooker too, but make sure not to add weight...You can bake it in a oven too, if you desire..Its a tasty cake and definitely healthy too..But be careful for diabetic patient,since this cake contains lots of dates so it is not good for them..Do make this cake and impress your kids and family :)

Recipe Courtesy: Taken from my cookbook,'Ramadan recipes' by Mrs Rasiya Latheef

     Ingredients

• All purpose flour (maida) - 1 cup

• Butter ( room temperature ) - 3/4 cup ( I used half cup)

• Baking soda - 1 tsp

• Salt - a pinch

• Powdered sugar - 1 cup   ( I used half cup, its not sweet for me.So,don't reduce the sugar)

• Small eggs ( room temperature) - 3 no.s

• Dates,seed removed - 3/4 cup

• Dates,chopped - 1/2 cup

• Cashew nut/Almond chopped - 1/2 cup

• Cardamom powder - 1/2 tsp ( you can use vanilla essence too,but traditionally it is not added)

• Milk - 1/3 cup for soaking dates + 2 tbsp required for batter ( if needed)

• Ghee - 1 tsp ( for greasing pan)

    Method

• Soak dates( not chopped ones)in a 1/3 cup of milk for 30 mins...This is done to grind the dates faster and it gives smooth paste, otherwise it is difficult to grind...

• In a bowl, add flour, baking soda and salt and mix thoroughly...

• In a blender, add eggs at high speed till pale...You can beat the eggs with a electric hand mixer too at high speed, in a separate bowl..

• Add dates along with soaked milk into the egg mixture..

• In a separate large bowl, cream the butter and sugar together till creamy by using whisk, wooden spoon or electric hand mixer...

• Add egg-dates mixture into butter-sugar mixture and beat again till sugar dissolves completely..

• Add flour mixture alternately 3 times and fold slowly in a clock wise direction at regular intervals with a spatula or wooden spoon till no lumps formed..After adding flour, do not overbeat the batter as cake turns hard after baking and always fold slowly...You can also use electric beater too,but turn the 'mode' to lowest...Scrap the batter the sides too and fold again..

• Add cardamom powder and beat again..

• Finally add chopped dates and nuts and fold slowly in a clock wise direction..Do not use electric beater at this time..Use spatula or any large spoon to fold these ones..

• If the batter becomes too thick, add 2 tablespoon of milk and fold again..

• Heat a non-stick sauce pan or pressure cooker, add l tsp of ghee and grease all the sides..Its better to place tawa under the saucepan to prevent getting burnt from bottom..If using pressure cooker, do not add weight ( whistle) on top..

• Pour the batter into the pan,close the lid and cook at a very low flame for about 30 to 40 mins till knife insert into the centre comes out clean..If not increase the flame to medium ( be careful not to get burn at bottom) and cook for 5 more minutes till done...

• Off the flame and flip the cake into the plate..

• When slighly cools, cut into desired shapes of your choice..

• Serve warm with a cup of tea or coffee..

      Notes:

• You can bake it in a oven too..Preheat the oven to 180 degree C and bake for about 30 to 35 mins till done..

• Leftover cake can be refrigerated and can be kept for 1 week. ( But mine is finished in 3 days itself :D)

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Chemmeen Undaputt - Prawns masala stuffed Steamed Coconut Coated Rice Balls

Chemmeen Undaputt is a savoury Malabar delicacy,which can be served as a breakfast or as a snack..Its is made with rice dough, stuffed with prawns masala, that is rolled into round shape and then coated with shredded coconut and steamed...This snack is common in Kannur ( a district in Northern Kerala) area...As it is a steamed one,so it is definitely a healthy recipe ..Instead of prawns, you can add fish,clams and mussels...Its rice dough is similar as I mentioned in here and here..I made this for iftar 2 days before and my hubby and BIL loves it very much..Its a tasty snack..Prepare it and impress your family..Lets go to the recipe :)

    Ingredients:

    1)  For rice dough:

       I am giving preparation of rice dough in 2 methods..Try any one :)

        Method 1 ( This is Kannur way of preparing rice dough for pathiri, ada etc)

•  Par boiled rice (puzhagalari)- 1 medium Glass

•  Rice powder - 4 to 5 tbsp or enough for binding the dough

•  Salt - to taste

•  Boiled water - to soak the rice

     Or

      Method 2

• Rice powder - 1 1/2 cup

• Salt - to taste

• Boiling hot water - required for kneading dough

    2)  To Grind:

    a) Grated Coconut - 4 tbsp

    b) Fenugreek seed - 1 tsp

     3) For Marination:

• Prawns/button shrimps(cleaned and deveined) - 300 gm

• Red chilli/ kashmiri chilli pdr- 1 tsp

• Garam masala pdr - 1/4 tsp

• Turmeric pdr - a pinch

• Salt - to taste 

   4) For Prawns masala:

• Onions chopped - 2 medium size 

• Ginger-Garlic paste - 2 tsp

• Green chilly chopped -  2 no.s

• Turmeric pdr - 1/4 tsp

• Red chilli/ kashmiri chilli pdr - 1/2 tsp

• Garam masala pdr - 1/4 tsp

• Coriander leaves chopped - 1 tbsp

• Curry leaves chopped - few

• Coconut grated - 2 to 3 tbsp 

• Salt - to taste 

     5)  Other ingredient:

• Coconut shredded - generous amount for coating 

        Method

      1)  Preparation of prawn masala

• Marinate the prawns as mentioned and keep aside for 10 mins. 

• Heat a pan and pour some oil and shallow fry the prawns in batches at medium flame for about 4 to 5 mins turning each side till light brown.

• Drain and keep on kitchen towel.When cools down,cut the prawns in pieces.

• If using button shrimps,omit the cutting part. I used prawns, as button shrimps is not available in UAE and some other countries.Button shrimp tastes better. 

•  In the same pan ( used for frying shrimps), add chopped onions and salt and saute till translucent.

• Add ginger- garlic paste,chopped green chillies, turmeric pdr, chilli pdr and garam masala pdr and saute till raw smell disappears.

• Add Chopped coriander and saute again.

• Then add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.

• Taste it,adjust the salt and spice according to your like.Cover and let it cook for 3 or 4 min at low flame. Off the flame and keep aside.

    2)Making of rice dough

       Method 1

•  Soak the par-boiled rice in a boiled water for 2 to 3 hrs. Boiled water is must,other wise it is difficult to grind.

• Grind the par-boiled rice with 1&1/2 cup water in a mixer. 

• Pour this blended rice mixture to the bowl, add salt. 

• Then add the "grinded ingredients' ..Grind it coarsely...

• Add rice powder and make it into smooth dough and divide it into small balls little bigger than gooseberry.

     Method 2

• In a boiling hot water, add salt and rice powder..

• At the back of wooden or any large spoon, mix the dough thoroughly..

• Add the 'grinded mixture' mentioned above and mix well..You can't knead the dough with your hands at that time,as the mixture is too hot to handle :)

• When it is slighly cools,but should be warm...Knead the dough with your hands and make into smooth dough..

• Divide it into small balls little bigger than gooseberry.Keep aside 

rice dough

      3) Making of  rice balls

• Take the plastic cover and apply oil on it.

•  Place a small rice balls into the sheet and flatten it thinly with your palm.

• Add 1 heaped tbsp prawns masala in centre and roll into ball shape along with plastic wrap..

• Then take out the balls and gently smoothen it with your palms...

• Then roll these balls in a grated coconut..

• Place the coconut coated rice balls  in the steamer and steam it for about 10 mins or till done.

• Serve warm with a cup of tea or coffee

Erachi Pola - Meat Masala Cake ( Malabar Spl)

Earlier, I shared some of the malabar sweet version of pola like apple pola, kayi pola and kadala pola..Today, I am sharing a savoury version of pola i.e Erachi pola - Meat masala layered cake..I used left over cooked beef,which I combined to make masala..You can also make it with chicken or mutton.. It is done by layering of bread-egg batter and meat masala,which is definitely a slow cooked one...I made this yesterday and my family loved this very much..Instead of savoury, you can make sweet fillings too.. Its very easy to prepare ..It tasted delicious and can be served for iftar..Do try this snack and impress your family..Off to the recipe :)

   Ingredients

     For Batter:

• Brown/White Bread - 8 pieces ( remove brown crust on all sides)

• Small Eggs - 4 no.s 

• Milk - 1 cup

• Pepper pdr - 1/2 tsp

• Salt - adjust accordingly

        For Masala:

• Cooked Beef / Mutton / Chicken, shredded - 1 cup ( pressure cooked with red chilli pdr, pepper pdr, garam masala pdr, turmeric pdr and salt).

• Onion,chopped - 2 small.

• Ginger - garlic paste - 1 1/2 tsp

• Chopped green chillies - 2 no.

• Chopped capsicum - 4 tbsp ( optional)

• Chopped coriander leaves - 1 tbsp

• Turmeric pdr - a pinch

• Garam masala pdr - 1 tsp

• Pepper pdr - 1 tsp

• Chopped curry leaves - 2 to 3 tbsp

• Salt - to taste

• Oil - 1 tbsp

• Ghee - 1 tsp

    Method

• In a blender, add all the ingredients mentioned in ' For Batter' and blend into smooth-thick batter..Keep aside.

• In a fry pan, heat l tbsp of oil, add chopped onions sprinkled with salt and saute till light pink..

• Add ginger-garlic paste and chopped green chillies and saute for few seconds till raw smell goes away.

• Add capsicum and chopped coriander leaves and saute well..

• Add all the spice powders and saute till raw smell goes away..

• Finally add cooked shredded beef and saute well..

• Add chopped curry leaves and mix well..

• Taste and adjust salt and spices..

• Close the lid and cook at low flame for 3 minutes to infuse the flavour...

• Off the flame and set aside..

        For assembling Pola:

• Heat a non-stick medium wide sized pan, add 1 tsp ghee and swirl or greese the pan on all sides of pan..Turn the flame into lowest..

• Pour half bread-egg batter and swirl the pan immediately..Close the lid and cook for few seconds..

• Spread meat masala in a circular motion and close the lid and cook for few seconds..

• Open the lid and pour remaining batter on all sides..

• Close the lid and cook for 30-35 minutes at a very low slow flame ( That's very important) till sides and bottom are brown in colour i.e when you touch on top, it should spring back...

• You can also place tawa under the pan, to prevent burning on bottom..

• Close the flame and flip it on large plate...

• When it slightly cools, cut it into wedges..

• Serve warm with the cup of tea or coffee..