| |
| Ingredients |
Quantity
|
| Rice
flour (finely ground) |
1
cup |
| Water |
1 cup |
| Shallots (Butter Onions |
4 nos |
| Fish |
1/2 kg |
| Chopped onions |
1/2 kg |
| Chopped green chillies |
3 |
| Ginger |
A one-inch piece |
| Curry leaves |
As required |
| Coriander powder |
2 tsp |
| Chilli powder |
1 tbsp |
| Turmeric powder |
1 tbsp |
| Cloves |
3 nos |
| Coconut oil |
2 tbsp |
| Salt |
to taste |
| |
|
Method of
preparation
1.
Boil one glass of water with salt.
2.
Grind the onion and aniseed together. Add this to the water and let the mixture boil.
3.
Sprinkle rice flour onto the boiling mixture.
Cover and cook till the water boils again. Stir occasionally.
4.
Pour this in a pan and knead well.
5. Clean the fish. Mix chilli powder, turmeric powder and salt and
apply the paste on the fish.
6.
Fry the fish in oil.
7.
To the oil remaining after frying, add big onions,
ginger-garlic paste, chilli and salt and then saute it.
8.
Add curry leaves, fish fry and saute for a minute. Remove from
stove.
9.
Make small balls out of the earlier prepared rice dough and
then make small puris or pathiris
from them.
10.Put a tbsp of the fish filling on a pathiri
and then cover it with another. Seal the sides.
11.Make similar pathiris.
Cover each pathiri in a
plantain leaf and steam it in an idli cooker.
Courtesy:
Taj
Residency,
Calicut
|
| Kozhi
varutharacha currry |
| |
| Ingredients |
Quantity
|
| Chicken |
?
kg
|
| Potatoes |
2
no.s
|
| Onion |
2
no.s
|
| Coriander
seeds |
2
tbsp
|
| Red
chillies |
10
no.s
|
| Pepper |
1
tsp
|
| Grated
coconut |
2
full cups
|
| Small
onions |
6
to 8 no.s
|
| Coconut
oil |
2
tbsp
|
| Salt |
to
taste
|
| Green
chillies/Ginger |
cut
lengthwise
|
| Small
onions and curry leaves |
for
tempering
|
|
| |
| Method
of preparation |
| |
1.
Fry the coriander seeds, red chillies and pepper together and
keep aside.
2.
Fry the grated coconut till it turns light brown and add small
onions and curry leaves.
3. Grind both these fried items separately.
4.
Mix the chicken, potato and onion with the coriander seeds,
chilli and pepper mixture
5.
Add salt and pressure cook till the chicken becomes soft.
6.
Once the chicken is tender, add the coconut mixture and let it
boil once.
7.
Temper it with small onions and curry leaves in coconut oil.
|
| Courtesy
: Vythiri Resorts, Wayanad |
|
|
