Cheera pathiri/kerala spinach pathiri for veggies

Ingredients:For pathiri
Rice powder roasted-1 glass
Water - 1 glass
Salt to taste
Oil-1 tsp

For the masala
Cheera - 2 handful of leaves
Grated coconut - 1/2 handful
Onion - 3
Cloves of garlic - 2
Green chilly cut into small pieces - 2 nos
Curry leaves - 2 twigs
Mustard seeds - 1 tsp
Oil to roast
Salt to taste

Preparation:
        In a pan pour some oil now put mustard seeds and allow it to splutter.Then add the chopped curry leaves and then add onions and salt.saute for sometimes till it becomes soft and translucent.Add garlic and chilly and saute for few minutes until onion is cooked very well.add the chopped cheera and coconut,cover and cook on very low flame until the flavour is infused well for about 8-10 minutes.        
      Boil water.Add enough salt and 1 tsp of oil.Slowly add rice powder stirring continuously.Switch of the stove and pour the content into a big plate.Wait till it reach a warm condition.Then knead it and make dough.The softness depends on how well u knead it.Take pieces from the dough as we do for chappathis.Make ball and press it using the chappathi press.Keep this pathiri on a piece of banana leaf.Add some masala in the centre leaving a little space from the circumference.Now make another pathiri of same size,cover the masala filled pathiri with this covering the masalas completely.Slowly press the edges using the fork to seal all the masala in.Carefully lift the banana leaf and place it in a steamer.Repeat the same process until all the masalas and the rice flour are used up.Steam cook for about 10-12 minutes minutes or until the pathiri is firm.

Love,
Roshu

Chemmeen pathiri/ Prawns pathiri

Ingredients:
For pathiri
Rice powder roasted-1 glass
Water - 1 glass
Salt to taste
Oil-1 tsp

For frying prawns
Prawns - 500gms
Kashmiri chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil for shallow frying

For the masala
Onion - 3
Cloves of garlic - 2
Ginger cut into tiny pieces - 1/2 tsp
Green chilly cut into small pieces - 2 nos
Curry leaves - 2 twigs
Kashmiri chilly powder - 2 tsp
Turmeric powder - 1/2 tsp
Oil to roast
Salt to taste

Preparation:
        Marinate prawns with turmeric,chilly powder and salt.keep aside for half an hour.Fry in a frying pan till the prawns get cooked.
        In the same pan add onions and salt.saute for sometimes till it becomes soft and translucent.Add ginger,garlic and chilly and saute for few minutes until the onion is cooked very well.Add chilly powder and turmeric powder and saute for few seconds.Add the chopped curry leaves and stir well,cook for a minute or two.add the fried prawns,cover and cook on very low flameuntil the flavour is infused well for about 8-10 minutes.        
      Boil water.Add enough salt and 1 tsp of oil.Slowly add rice powder stirring continuously.Switch of the stove and pour the content into a big plate.Wait till it reach a warm condition.Then knead it and make dough.The softness depends on how well u knead it.Take pieces from the dough as we do for chappathis.Make ball and press it using the chappathi press.Keep this pathiri on a piece of banana leaf.Add some masala in the centre leaving a little space from the circumference.Now make another pathiri of same size,cover the masala filled pathiri with this covering the masalas completely.Slowly press the edges using the fork to seal all the masala in.Carefully lift the banana leaf and place it in a steamer.Repeat the same process until all the masalas and the rice flour are used up.Steam cook for about 10-12 minutes minutes or until the pathiri is firm.

Love,
Roshu

kuzhal pathiri or Thin kerala pathiri

Ingredients:

Roasted rice powder - 1 glass
Water - 1 glass
Oil - 1 tsp
Salt to taste

Preparation:

      Boil water in a pan.Add enough salt and 1 tsp of oil.Slowly add rice powder stirring continuously.Now switch off the stove and pour the whole content into a big saucer kinda plate.Allow it to reach a warm condition.Then knead the content and make dough.A well kneaded dough results in soft and puffy pathiris.Apply oil on the palms to avoid stickiness.

    Now take pieces from this dough,as we do for chappathis.Make balls and press it between palms.Dust the board using rice powder.Roll the flattened balls on a wooden board using the chappathi roller until the pathiri is thin and round.Now cut the edges using a lid.

   Place a pan on medium flame.When the pan is hot,place pathiri.Now you can notice the steam passes through it within a few seconds.Turn the pathiri.Now wait for a little longer time.Make sure pathiri should not turn brown.Now turn again and you can see the pathiri puffs up.Remove from the pan.

Tips:
Use coconut milk while serving the pathiri to make it soft.
U can roll and keep the pathiris in an air tight container in the refrigerator,Make the pathiris as and when required.U can store the rolled pathiris for 2-3 days.

Love,
Roshu
     

Kakka Pathiri/Kozhi pidi/Thikkidi....Steamed rice dumplings in chicken gravy

Ingredients:-

For Pidi / Dumplings

Rice powder - 1 cup ( roasted) 

Cumin seeds/jeera - 1/2 tsp

Grated coconut 1/2 cup

Small onions - 4 nos.

Water - 1.5 - 2 cup

Oil - 1 table spoon (optional)

Salto taste

For Kozhi / Chicken gravy

Chicken - 1/2 kg

Onion chopped - 2 medium

Ginger crushed - a small piece

Garlic crushed - 3-4 cloves

Green chili chopped - 2

Tomato chopped - 1 large

Garam masala - 1 tsp

Red chili powder - 1 tsp

Turmeric powder - a pinch

Coconut milk - 2 cup

Curry leaves - 2 strings

Coriander leaves paste - 2 tbsp

Salt to taste

Preparation:

Pidi

             Bring to boil Water and salt.When it is bubbling hot add rice flour,crushed coconut,small onion and cumin seeds.Mix it well.Cover it with a lid and switch off the flame. Let it stand for 2 minutes. Add oil and using the hand of a (wooden) spoon combine very well.knead it to a dough like we do for idiyappam with hands.Make small balls with the dough.Steam it in an Appachembu or steamer for 15 minutes or till it is done and keep aside

Chicken gravy

               Clean and cut the chicken thighs into small pieces .Wash well and pat dry.Heat oil in a heavy bottomed cooking vessel,add curry leaves.Now add chopped onion and saute for 6-7 minutes and add crushed ginger , garlic and green chiles.Fry it for sometimes till the onion becomes smashed and add chopped tomato and saute till the oil separatesMake a paste with chili and turmeric powder , by adding a little water and add to the pan.Fry it for a minute or two and add the chicken pieces. Now add the coriander leaves paste and boil.Add coconut milk and cook for 20-25 minutes or until chicken is thoroughly cooked through.

Method for making Kozhi pidi

               

       Add dumplings into the chicken gravy and combine well. Cook covered for another 5-7 minutes and simmer for 2 minutes uncovered.Remove from fire and serve warm.

Love,

Roshu

Ney pathiri/Fried rice-roti

Ney pathiri or Fried rice-roti



Ingredients:

Parboiled rice/Puzhukkalari - 2 cups

Grated coconut - 1cup

Shallots/small onion (u can even use onion) - 4 nos.

Fennel Seeds/perumjeerakam - 1 tbsp

Rice flour -1/2 cup

Salt to taste

Instructions:

Wash and soak the rice overnight.

Grind it without water.(if you use 1/2 cup of water to grind it,u need to add 1/2 cup rice powder.

Crush together coconut,shallot,salt and fennel seeds. Add this to the rice mixture.

Mix everything well.

Add enough rice powder(if needed) and make it a smooth dough.

Make small balls out of it and spread using ur hands in a plastic sheet or cloth.

Heat oil in a frying pan/cheenachatti. Hold the plastic sheet/cloth in one hand and remove the pathiri using the other hand and carefully put into hot oil.After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown colour.

Serve hot with chicken curry,mutton curry or beef curry

Luv,
Roshu

Kerala pathiri

Pathiri is one of the specialities of kerala muslim cuisine.It is mainly served on occassions like ramadan but in my place itz a weekly once main course for our dinner.There are several types of pathiris like meen pathiri,chemmeen pathiri,erachi pathiri,neipathiri,kakka pathiri,kai pathiri etc.etc.Here i present u te most simple pathiri not that thin and not that thick.I fyou eat with chicken or beef curry u will really like it.

Ingredients
Rice powder roasted-1 glass
Water - 1 glass
Salt to taste
Oil-1 tsp

Method
Boil water.Add enough salt and 1 tsp of oil.Slowly add rice powderstirring continuously.Switch of the stove and pour the content into a big plate.Wait till it reach a warm condition.Then knead it and make dough.The softness and the puffiness of the pathiri depends on how well u knead it.Take pieces from the dough as we do for chappathis.Make ball and press it using the chappathi press.Place a tawa on medium flame ad when tawa is hot place the pathiri on it.U can see the steeam passes in a few seconds.Then turn the pathiri and wait for sometimes till the ends of the pathiri is little crispy or cooked.but it should not be brown.Turn again,soon u can see the pathiri puffs up.Remove from the pan.Pour two table spoons of cocnut milk on pathiri or jz dip in coconut milk and keep in other plate before serving.Chicken curry,beef curry,fish curry and egg curry are the best combination for pathiris..

Luv,
Roshu