Friday, August 21, 2009

RICE PATHIRI & NADAN CHICKEN CURRY



Ingredients
Rice powder : 1 cup

Scraped coconut : 1 cup


Jeera :1/2 tsp


Small onion : 4 nos


Oil : 2 tbso


Water : 1.5 cup


Salt : to taste


Grind together scraped coconut, small onion & jeera to make a paste.Add water, salt & oil to a saucepan. When it starts boiling add coconut paste & rice powder. Add rice powder little by little & stir it. Keep it on fire till all the water is absorbed by the ricepowder. After 5-7 minutes, make small balls out of the dough. Sprinkle some rice powder over each ball & roll it.Place each ball between two butter paper & roll. Cut it into a perfect round shape using a round vessel. Heat a non stick pan & cook pathiri till both sides are done. Serve hot with nadan chicken curry .



NADAN CHICKEN CURRY


Ingredients:


Chicken -1 kg cut in pieces


Onion- 4 medium sized ones (2-3 cups chopped)


Tomato- 3 medium sized ones diced


Lemon Juice- 1 lemon’s juice.


Salt to taste


Spice Masala(to be ground together)


Red chili powder- 2 1/2 tea spoon


Turmeric- ½ teas spoon


Ginger- ½ inch piece


Garlic- 4


Cinnamon- 1 inch piece


Cardamom -3


Pepper -1 table spoon


Cconut oil -1/4 cup


Curry leaves- A handfu


lCoriander leaves – A Handful


Preparation:


After cleaning and cutting chicken , wash it well and let it drain . Marinate the chicken with ½ teaspoon each of the chill powder, turmeric and salt , lemon juice for 1/2 hr.Slice the onion into thin long slices. Heat oil, add the onion and fry them on medium heat till golden brown and crisp. This should take about 8-10 minutes. Make sure they don't burn .Remove the onions and keep aside. After keeping aside 1/4th of the fried onions for garnish, crush the rest with hand or give a quick whip in a processor. Just one pulse should be enough.In the same oil, fry the cut tomatoes for about 3-4 minutes and keep aside.Then add the ground masala and fry on low heat until the oil runs clear. Now add the marinated chicken, fried tomatoes, crushed onions to the masala ,mix well and let the water come out of the chicken. If there is not enough water, add ½ cup water to cook.Cover and cook on low heat. The chicken should get cooked in about 15 minutes on low heat, but keep checking and stirring.Add more salt and adjust taste as necessary.Don't add too much of water as this not a gravy dish, tastes best with the whole onion masala sticking nicely to the chicken. Garnish with fried onion, curry leaves and coriander.Serve with pathiri

No comments:

Post a Comment