Peas Mutta Fry ~ A Kozhikode Street Food

  

I know the monsoon has started, and time has come to crave for Street Foods. Even though i love street food, served hot and spicy... but a BIG NO NO when it comes to oily foods... Once in a while i do enjoy having oily stuff... There will be a list of items mainly non veg dishes when it comes to Malabar, like Kallumakkai porichathu, parippu vada, pazham pori , ullivada.. and goes on.. Today i am sharing one of the famous street food that we get at Calicut beach...spicy Peas Mutta Fry. A very simple recipe with a very few ingredients. Cooked green peas with scrambled eggs sprinkled with pepper powder...and served hot.

Check out the recipe for Arikadukka, parippu vada, pazham pori

Ingredients

1. Green Peas / Pachapattani / Mattar - 1 cup (soaked for 6-8 hours)
2. Eggs - 4
3. Pepper powder - 2 Tsp
4. Onion finely chopped - 2 + 1
   
5. Green chilly chopped (round and not fine pieces) - 3
6. Ginger finely cut lengthwise - 1" piece
7. Carrot roughly chopped - 2 medium
8. Tomato finely chopped - 1
9. Butter / Coconut Oil/Oil - 1 to 2 Tbsp
10. Salt - as needed

 

Preparation

• Pressure cook green peas for just one whistle.(Do not cook it mushy). After 1 whistle release the pressure and , open and cook. 
• Heat oil in a kadai, add 2 onion s chopped, green chilly and ginger. Saute till onions are soft and pink. (a bit of crunchiness should be there for onions).
• Now add carrot chopped and tomato. Cook it covered.
• Add the cooked green peas with the water. Mix well.Add salt.
• Beat 3 eggs. Lower the flame and add the eggs. Mix properly and scramble the eggs. 
• Now you will see the water is fully absorbed. Mix well on high flame for a minute and remove from flame.
• Now add pepper powder and mix well.
• Serve hot with chopped onion and lime wedges. Enjoy!!!!

 

Sending this entry to Ahlan Ramadan –The Healthy Way 

Chicken and Egg Fried Rice

Ingredients

1. Basmati Rice - 2 cups
2. Water - 7 cups
3. Chicken - 3/4 cup (cooked with a pinch of pepper and salt and then shredded.)
4. Eggs - 2
5. Onion Chopped- 3 small
6. Carrots Chopped - 3 medium
7. Cabbage Chopped - 1/2 cup
8. French Beans Chopped - 1/4 cup
9. Garlic Chopped - 2 Tbsp
10. Ginger Paste - 2 Tsp
11. Green Chilly chopped - 2
12. Spring Onion Whites Chopped - 2 Tbsp
13. Soy Sauce - 1 Tbsp (I used Dark Soy - Ching's)
14. Green Chilli Sauce - 2 Tbsp
15. Pepper powder - 3-4 Tsp
16. Spring onion chopped - a handful
17. Oil - 3 Tbsp

Preparation

• Soak rice in water for about 10-15 minutes. In the meantime boil the required amount of water.
• Drain the soaked rice and add it to boiling water. Cook it uncovered until the rice is 90% cooked(not soft and be very careful not to get overcooked).
• Once cooked add a little salt and drain the water thoroughly. You can either let the rice cool in a fridge overnight or if you want to cook immediately , spread out the rice on trays and cool under a fan thoroughly. Spread using a fork very gently, so that the rice wont break.
• Beat 2 eggs by adding a pinch of salt. Heat a tablespoon of oil and scramble it. Keep aside.
• Now heat oil in a large pan or wok ( i used my non stick biriyani pot), add crushed garlic ,ginger and chopped green chilly. Once it browns add chopped spring onions and onions to it.
• Cook until onions turn soft and translucent. Now add all the chopped vegetables. Saute till the veggies are cooked.
• Add in salt as needed.Add soy sauce , green chilly sauce and pepper powder. Saute well for a minute.
• Now add the scrambled eggs and shredded chicken. 
• Add the cooked rice and gently mix so that the masala is evenly distributed.
• Garnish with chopped spring onions.
• Serve hot.

We enjoyed it with Hot Chilli Chicken....You too Enjoy...............

Try out side dishes for Chicken Fried Rice

   

'Chatti Pathiri' - Layered Pathiri - Indian Lasagna

 

Chatti Pathiri is a layered dish made in the Northern Malabar region of Kerala, mainly Kannur, Thalassery and Calicut. This is made with either sweet or savory (meat) filling. It is mainly made by the Muslim community during the Ramadan period as an evening snack. It is also called as “Chatti Pathal/Atti Pathal”.

I have made the savory version of it and I am making it for the first time…It comes with 10-12 layers of crepes/pancakes, each layer of crepes/pancakes sandwiched with meat filling and then coated with egg mixture. You can either bake it or cook it on stove top. I cooked it on stove top. 

This is a very rich dish that it would keep you full for longer. After having a piece of it,i didn't have my dinner, it was that full.

When i did a search on internet, i saw that many have recalled it as the "Indian Lasagna" and in Ria's collection it is smartly mentioned as the "Malayalee Lasagna".

Ingredients

For the pancakes/crepes 

1. All purpose flour - 1 1/2 cups
2. Egg - 1
3. Salt - as needed
4. Water - as needed

From this you will get 10 - 12 crepes / pancakes depending on the size (round shape) of it. Make it depending on the diameter of your pan.

For the Masala Filling

1. Chicken Boneless - 1/2 Kg
2. Onion - 7 small
3. Green chilly - 6
4. Ginger-garlic paste - 3 Tsp
5. Turmeric powder - 1/2 Tsp 
6. Red Chilly powder - 3/4 Tsp
7. Chicken Masala - 1 Tbsp (I used eastern Chicken Masala)
8. Garam Masala - 1/4 Tsp
9. Fennel powder - 1/4 Tsp
10. Curry Leaves chopped - 2 Sprigs
11. Coriander Leaves chopped - 1/2 cup
12. Salt - as needed
13. Ghee - melted

For the coating

1. Eggs - 5 (beaten or more depending upon the size of your pan to get the coating and nice shape. I used only 4 eggs, thats why i couldn't get the side correct)
2. Milk -  2 Tbsp
3. Pepper powder - 1/4 Tsp
4. Salt - a pinch

Preparation

Masala Preparation

• Boil chicken pieces with little salt, turmeric and pepper powder. Let the chicken absorb all the water. Cool it down and shred/cut  into pieces.
• In a pan heat oil, add finely chopped onion and green chillies. Fry till onions turns translucent and little brown.
• Add ginger-garlic paste. Sauté till the raw smell goes. Add a sprig of chopped curry leaves to it.
• Add the masala powders and salt to it. Sauté well for few minutes.
• Now add the shredded chicken to it. Mix well and cook closed for 5 minutes.The masala should be a dry.
• Garnish with coriander leaves. Remove from fire and keep aside to cool.

Making Pancakes/Crepes

• Mix flour,egg,salt and enough water in a blender. Blend it to a thin batter.
• Now heat a nonstick pan on a medium heat. Pour a ladle full of batter to the pan and swirl it to a thin round shape using the back of the spoon, like how you swirl it for making dosa. Cook on both the sides. (Do not have to make it crispy)
• Prepare crepes using the remaining batter, you may get up to 10 -12 crepes out of this batter. Keep it aside.
• Make sure that the pancakes do not stick to each other, it might be a pain to separate them.
• Do not change the heat of the pan.

For Coating

• In a wide plate/bowl, beat the eggs and milk , add salt and pepper powder.( I found plate easy ).

Layering

• You can use a small or medium sized non-stick sauce pan/frying pan for the final cooking. With this you will get a cake shaped Chatti pathiri.
• Now grease the sauce pan with ghee.
• Take a pancake/crepe and dip it in "For coating" mixture.
• Place this as the first layer of the "Chatti Pathiri". Spread 1 to 2 tablespoon of the chicken filling evenly over the crepe.Pour a spoon of coating on the sides of the layer and press the masala.
• Now dip the next crepe in egg mixture, make the second layer, spread chicken filling and repeat the same as for the first layer.
• Continue doing the same , until you get the final top layer as the crepe.
• Pour the remaining coating mixture onto the sides and top of the crepe.
• Drizzle a tablespoon of ghee on the sides and top of the crepe.
• Hold both the sides of the sauce pan and give a small shake so that the coating gets through the sides of the pan.
• Cover it with a lid and cook on very low fire for about 30 - 45 minutes.In between check it. If you see the sides golden brown in colour, off the flame  and cover it with a plate and gently flip it over.
• Grease the pan with 2 teaspoon of ghee, gently transfer the chatti pathiri to the pan, but with the top side down .This is done to get a light brown colour on the top side of it. Just cook for 2 minutes. Off the flame.
• Remove from stove and again cover the pan with a plate and slowly flip it over.
• Cool it down and cut like a cake and serve.

Sending this to cook-with-comfort event by Sapana

Choco Bread Pudding

 Ingredients

1. Bread Slices (I used Milk Bread)- 6 
2. Eggs - 3
3. Milk - 2 cups
4. Sugar powdered - 3/4 cup
5. Cinnamon powder - 1 Tsp
6. Vanilla Essence - 2 Tbsp
7. Cashew Nuts chopped , Raisins  - 1/2 cup
8. Chocolate Spread - as needed
9. Sugar - 1 Tbsp
10. Butter - 45 gms

Preparation

• Preheat the oven to 180 degrees. Grease your baking dish with butter and keep aside.
• Spread butter on side of bread slice and spread chocolate spread on one side of another piece of bread. Make a sandwich of both.Repeat the same for all the slices.
•  Cut into 2" cubes.
• Layer it in the baking dish with buttered side up.
• In a bowl beat the eggs one by one. Then add milk, powdered sugar,vanilla essence and cinnamon powder. Mix well.
• Spread some dry fruit mix. Then pour the custard mix slowly onto the bread slices.
• Let it soak for about 15 - 30 minutes.
• Sprinkle some sugar and the remaining dry fruits mix on top of it.
• Bake in the preheated oven at 180 degrees for about 40 - 45 minutes. Serve warm or refrigerate and serve cold.

Note

• You can use sweet bread, milk bread, butter bread etc
• If you want you can cut the edges of the bread slices. I left it like that itself..
• The pudding is moderately sweet, but if you like it super sweet, use more sugar.
• You can also use jam on another layer of bread, or any sweet spread which you like.
• You can also add walnuts.
• You can also use left-over breads.

Egg In Coconut Gravy

Ingredients

1. Egg - 5
2. Oil - 2 Tbsp
3. Mustard seeds - 2 Tsp
4. Onion sliced - 5
5. Garlic paste - 2 Tsp
6. Green chilly - 2