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
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
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