Tuesday, March 13, 2012

Arippathiri

(Ground Rice Chapati)
  • 500 grams boiled rice
  • 1/2 cup thick coconut milk
  • 1/2 litre water
  • 2 tbsp ghee
Method:

Pick and clean the rice.
Boil the water.
When the water boils, add the rice and remove from the fire.
Cover with a tight-fitting lid; keep aside.
After half an hour open and stir the mixture.
Set aside for 3-4 hours.
Drain off the water, wash with cold water and drain.
Add salt to taste and grind it to a smooth thick paste, adding very little water.




{Or  -- Grind to a loose paste and add 3- 4 tbsp Ami's  rice powder to  a make thick paste.}

Oil your hand well.
Take  some rice paste and shape it into a ball as big as an orange and flatten it to a chapati shape of 1/4 inch thickness onto a foil  or banana leaf.



Heat a tava, put the chapati on it and remove the cloth or leaf.
After two minutes turn it over and let it cook for 2 minutes again.

Repeat this 2-3 times more, then slightly press it with a piece of crumpled paper so that it puffs up.
Turn it over and press the other side in the same way.
Remove from the tava.
Make similar pathiris with the rest of the dough.
Melt  the ghee and add the coconut milk.


Dip each pathiri in the coconut milk and serve hot with mutton or chicken curry.

Sunday, March 11, 2012

Chicken Samosa





Ingredients:


For the wrap:
      Used ready made  Samosa wrap

For the filling:
  • 4-5 pieces chicken shredded  from leftover curry( or boil 5 pieces of chicken or 200 grams of boneless chicken) 
  • 2 onions sliced
  • 1 tbsp ginger n garlic paste  
  • 1 tsp turmeric powder
  • 2 green chillies finely chopped
  • 2-3 tbsp coriander leaves chopped
  • salt to taste
  • 2 tbsp of oil
Oil for deep frying

Method:

For the Masala:
Heat oil .
Add the onions ,chillies  and salt.
Fry till the onions are lightly brown.
Add the ginger garlic paste , shredded chicken and coriander leaves.
Fry for a few seconds more.
Remove from the fire and keep aside.




To wrap:

 Fold on end over in a diagonal to create a triangle.
Make a paste using flour and water to seal.
Stick down then fold again the other way, sticking it down with the paste.
Fill the triangle with the fillling .
Fold the flap withe the paste.
Repeat it for all until the filling is used up.


Deep fry in hot oil.

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