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Tuesday, 30 October 2012

Pidi (Kozhakatta/ Rice dumpling) and Chicken Curry

Another traditional Malabar recipe. Yummy combo! This recipe is to be saved for sure :)



Pidi

Ingredients (Makes 25 to 30 Rice balls)

Rice Flour (Pachari Podi / Raw rice flour): 1 Cup
Rice Flour (Boiled Rice Flour): 1 Cup
Crushed Coconut Mix
Grated Coconut: 1/2 Cup
Cumin Seeds: 1/4 Tea Spoon
Shallots: 6 - 7
Green Chilly: 3 - 4
Salt
Water: 6 Cups


Cooking time: 10 to 15 minutes
Method

Grind the coconut adding cumin seeds, shallots and green chilly (Just Crush, do not make a fine paste)
Boil 3 cups of water adding required salt
Mix both the rice flour and add the crushed coconut mix to it and blend well
Once the water boils add it to the rice flour mix and make a thick dough
Once this cools knead it well and make small lemon sized balls out of it
Keep 2 1/2 cups of water for boiling in a wide vessel
Once the water boils add the rice flour balls
Reduce the flame and close the lid and cook well
Once the rice balls gets cooked switch off the flame
Do not strain off the excess water as the pidi should have a juicy texture

Note:

You can also the steam the rice balls if you don't like the juicy texture

Chicken Curry

Ingredients (Serves 5 to 6 people)

Chicken: 500gms
Onion: 2
Green Chilly: 4 - 5
Crushed ginger: 1 Table Spoon
Crushed Garlic: 1 Table Spoon
Tomato: 2
Chicken Masala: 2 Table Spoon
Coriander Powder: 1 Table Spoon
Red Chilly Powder: 1 Table Spoon
Turmeric Powder: 1/4 Table Spoon
Thick Coconut Milk: 1/4 Cup
Salt
Curry Leaves
Coriander Leaves

Preparation time: 45 minutes
Cooking time: 15 to 20 minutes
Method

Marinate the chicken add crushed ginger, garlic, chicken masala, coriander powder, red chilly powder, turmeric powder and salt
To this add chopped onion, green chilly and curry leaves and mix well
Keep it aside for 30 to 40 minutes
Close the pan and cook the chicken in low flame.  Do not add water
Stirr in between
Once the chicken cooks well and the gravy becomes thick add coriander leaves and stirr well
To this add thick coconut milk and switch off the flame


Note

To make the curry even more spicy you can add pepper powder too.
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Hi foodies! Thanks for visiting my blog ; my recipe book. This blog is for the real foodies, who don’t mind being called so….for the ones who appreciate cook…who love to eat, cook and serve(not necessarily in that order). I am one of your kind too. This is a part of my attempts to do something for the foodie community and for the aspiring foodies too. Here, I am putting together some easy, but delicious recipes. You just try these out and you’ll see what I mean. Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are. Remember, these are all recipes that I have personally tried out and relished. I have tried my best to add pictures of various stages of the process apart from the final product with a hope that it helps you better. Now the ball’s in your court. You just have to try it and taste it and don’t forget to share it, ‘coz a shared meal is always more filling.
 
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