Chicken Masala Pockets

Toady i made these delicious fried pockets filling with spicy chicken dry masala to enjoy a beautiful and lovely evening...

Ingredients

1. Maida/APF - 2 cups 
2. Salt - as needed
3. Water - as needed
4. Oil - for deep frying

For the filling

1. Chicken Boneless -250 gms
2. Turmeric powder - 1/4 Tsp + 1/2 Tsp
3. Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
4. Pepper powder - 2 -3 Tsp (according to taste)
5. Onion (Finely chopped)- 2 medium
6. Green chilly chopped - 3
7. Ginger-garlic paste - 2 Tsp
8. Fennel seeds - 1/2 Tsp
9. Garam Masala - 1/2 Tsp
10. Salt - to taste
11. Oil - 2 - 3 Tbsp

Preparation

It would be better if we make the filling first and keep it to cool.

Filling Preparation

• Cook chicken in a  kadai by adding 1/4 Tsp turmeric ,1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
• Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink to light brown . Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
• Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder . Saute for 2-4 minutes.
• Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.

For the pockets 

• Make a dough of the maida, salt and water. Keep it as you do for poori's or chapathi's. The dough shouldn't be too soft.
• Keep it covered for 10 minutes and pinch out balls as you do for chapathi/poori.
• Flatten them using a rolling pin. Fill in the prepared masala, as shown in the pics.

• Cover and seal all the sides properly, cut it using a pizza cutter or a knife or any cutter shapes you have.

• Deep fry them on both the sides until golden brown.

• Serve hot with ketchup or just as it is with your evening tea/ coffee. Chicken Masala Pockets ready... Enjoy!!!

Note

• If you wish you can use only wheat flour for making the dough or may use half maida and half wheat flour.

Chicken Roll | A Snack Recipe

Whenever i see others posting this recipe , i feel very tempted. Before when i used to see them displayed in bakery's i used to think how are they folding and filling inside it. They used to be really perfect to see and very tasty. I feel this kind of rolls are tastily made in Kerala (:D). I used to also buy and have it at home , my kids just love those.So they were like when is our home chef going to try these. So when all things were ready in my kitchen, i made and surprised my family and they were very happy. I served them for tea and got vanished just like that....i saw them licking the sauce later and they said "while making these you should make lots...hehhee....". I was satisfied...it is a very good snack for parties and small get together's... I enjoyed , hope you will also enjoy these..
A delicious starter that can be served for small or even big get togethers...

Ingredients

For Pancakes

1. Maida/All Purpose Flour - 2 cups
2. Egg - 1
3. Salt- as needed
4. Water - as needed

For the filling

1. Chicken Boneless -250 gms
2. Turmeric powder - 1/4 Tsp + 1/2 Tsp
3. Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
4. Pepper powder - 2 -3 Tsp (according to taste)
5. Onion (Finely chopped)- 2 medium
6. Green chilli chopped - 3
7. Ginger-garlic paste - 2 Tsp
8. Fennel seeds - 1/2 Tsp
9. Garam Masala - 1/2 Tsp
10. Salt - to taste
11. Oil - 2 - 3 Tbsp

For Coating

1. Bread crumbs - as needed
2. Egg beaten - 2 or 3
3. Maida - as needed (for the sealing and coating batter)
4. Water - to make a paste

Preparation

Making filling

• Cook chicken in a  kadai by adding 1/4 Tsp turmeric & 1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
• Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink to light brown . Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
• Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder . Saute for 2-4 minutes.
• Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.

Making Pancakes

• Make a thin batter as for making a usual pancake batter. 
• Heat a non-stick frying pan or tawa and make pancakes.

Making the rolls

• Take  a pancake. Place 1 Tbsp of the filling and fold from the sides and roll it.
• Stick the sides with the maida paste made with maida and water. Arrange all the rolls.
• Dip each rolls in the beaten eggs, and roll in the bread crumbs very carefully. 
• Heat oil for deep frying and when hot, make the flame to medium.
• Now deep fry each of the rolls to golden brown.
• Serve hot with tomato ketchup or any dip you wish.

Notes

• Do not make the pancake batter too loose, as later they might become hard.
• Adjust pepper powder accordingly for the masala filling.
• Make sure the masala is cool enough.
• Seal the sides proper;y, otherwise there is a chance for the masala to pop out.

Chicken Balls Pepper Fry

Ingredients

1. For meat balls
2. Minced meat - 1/4 Kg (I used chicken)
3. Onion finely chopped - 3
4. Green chilly chopped - 4
5. Turmeric powder - 1/4 Tsp
6. Red chilly powder - 1 Tbsp
7. Pepper powder -  1 Tsp
8. Ginger garlic paste - 1 Tbsp
9. Garam Masala - 1/4 Tsp
10. Curry Leaves chopped - 1 sprig
11. Salt

For Masala

1. Onion chopped - 1/2 cup
2. Green chilli chopped - 3
3. Curry Leaves - 1 Sprig
4. Grated coconut - 2 Tbsp
5. Finely chopped ginger and garlic - 1 Tsp
6. Red chilli powder - 1 Tsp
7. Turmeric powder - a pinch
8. Garam Masala - 1/2 Tsp
9. Pepper powder - 1/2 Tsp
10. Coconut Oil /Oil  - 2 Tbsp
11. Salt

Preparation

• Mix all the ingredients for  making the meat balls. Keep it for 15 minutes and make small balls. Keep for 10 minutes . (You can smear some oil/water on your hand and roll to balls without sticky).
• Boil water and cooked balls in it,until cooked.[U will be able to see the colour change. it will take just 5 - 8 minutes].
• Drain the balls and place on a tissue paper (to absorb moisture).
• Heat oil in a pan, add onion green chilli and curry leaves.
• When onion changes is colour , add the grated coconut and ginger-garlic chopped.
• Now add all the powders and mix well.
• Add the cooked meat balls and adjust salt.
• Serve hot.

Note

• You can also fry the meat balls instead of boiling / steaming.

Sending this entry to Ahlan Ramadan –The Healthy Way

Karimeen / Pearl Spot Fry - Kerala Style with kanthaari mulakku... Thani Naadan

Karimeen aka Pear Spot is the fish that is commonly found in the Kerala Backwaters around Alapuzha, Kollam and Kottayam . Nowadays with the boom of tourism this fish has become the most popular fish in North Kerala. This is served in every other resorts, home stays and house boats. One among the delicacy that is served,  is the Karimeen Pollichathu and Karimeen Moily. 

In my hometown Kannur , we don't used to get it much, but when we get i used to fry it in coconut oil after marinating the fish overnight with spicy crushed masalas. Now when i came to Bangalore, i have been seeing the fish in the market but never used to buy, thinking it is some other fish. But a few days back, one customer in the market overheard me and my husband talking in malayalam , he suddenly said..."buy that, it is our Karimeen, just fry it spicy with pepper masala".... My husband within seconds ordered for 1 Kg, before allowing him to complete his words....From then this fish has been a "King" in our fried seafood dishes...In Kerala , the fish and dish is quite expensive.. here in Karnataka , it is much cheaper.So we say, now that we have started buying it, it is sure gonna become expensive.. 

Over to the recipe , today i am sharing a yet spicy Karimeen Fry. The cleaned and slit fish is marinated with spicy masala. Instead of normal chilly, i have used Kaanthari Mulakku(a spicier version, though looks small,tiny and cute, but very spicy and healthy, i have heard it lessens cholesterol )

Ingredients

1. Karimeen / Pearl Spot (Clean and slit)  - 2
2. Pepper powder - 2 Tbsp
3. Turmeric powder - 1/4 Tsp
4. Red Chilly powder - 1 Tsp
5. Kaanthari mulakku (Bird's Eye Chilly) crushed- 6
6. Ginger crushed - 1" piece
7. Garlic crushed - 6
8. Salt - as per taste
9. Curry Leaves - 1 Sprig
10. Coconut Oil / Oil - 2 Tbsp
11. Coconut Oil/Oil -  for shallow frying

Preparation

• Mix all the ingredients and do not add water, if needed little more oil.

• Marinate the clean and slit fish with the prepared masala . Keep in for about 1 hour minimum.(If done overnight... delicious!!!)

• Heat coconut oil / oil in a pan,layer 2-3 sprigs of curry leaves and place the marinated fish on it.
• Fry both sides on a medium flame until golden brown.

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

   

Meen Nurukki Masala / Fried and crumbled fish in spicy masala

This is a very easy recipe which i tried yesterday, actually i had something else in my mind , which was something out like a preserve powder, but somehow it ended up like this. But when i served it all were.. Is it only this much you prepared... its really spicy and tasty..So all where having it very kanjoosly.. with lunch.. checking if,it will get finished soon.... So do lemme know if you too try it...would love to hear...

Ingredients

1. Shark / Sravu - 1/4 kg (Can use any meaty fish)
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 Tbsp
4. Salt
5. Coconut oil - for shallow frying
6. Onion - 1
7. Green chilly - 2
8. Ginger crushed  - 3/4 Tsp
9. Garlic sliced lengthwise - 4-5
10. Thengakothu / coconut pieces - 1 Tbsp
11. Curry Leaves - 2 Sprigs
12. Mustard Seeds - 1 Tsp
13. Dry Red Chilly - 2 
14. Coconut Oil - 1 1/2 Tbsp 

Preparation

• Wash and clean shark with salt water. Remove the skin. Cut into small pieces.
• Marinate it with turmeric, red chilly powder and salt. Keep for 1/2 hour.
• Heat coconut oil in a frying pan and shallow fry the pieces. Do not fry it too crispy (softer inside ). Add little curry leaves while frying.

• When cool enough to handle, just shred the pieces with the knife roughly.(Do not make it perfectly cut).
• If you have the remaining oil in the pan use it or add 1 1/2 Tbsp of coconut oil and throw in the mustard seeds to crackle. Now add the dry chillies and 1 sprig of curry leaves. 

• Now add crushed ginger , green chilly and thengakothu (coconut pieces) to it. Saute for a minute.
• Now add the roughly chopped fish pieces and garlic to it . Mix well. Cover and cook for a minute.
• Garnish with curry leaves.

Check out the other Fish Recipes....

• Kallu Shaap Meenthala Mulakittathu
• Malabar Meen Curry/Meen Mulakittathu
• Mathi Peera Vattichathu
• Fish in Rich Green Gravy
• Kerala Naadan Fish Fry....(Aila Fry)

Chicken Sausage Sandwich

A sandwich is a delicious treat that you can customize with any number of flavours.Is is one of the best quick snacks that are filling and nutritious. You can just mix up with any number of flavours...Sandwich is perfect for breakfast, lunch time treat or an evening snack. Today i made a Chicken Sausage Sandwich...which was really filling.....i packed this for my son for dinner...

Ingredients

1. Bread slices - 8 (Fresh Sandwich Bread)
2. Onion finely chopped - 2 Big
3. Carrot finely chopped - 2
4. Cabbage shredded - 1 cup
5. Turmeric powder - a pinch
6. Red chill powder - 1/2 Tsp
7. Pepper powder - 1/2  Tsp
8. Green chilli sauce - 1 Tbsp
9. Soya sauce - 1/2 Tsp
10. Chicken Sausage  - 4 nos, thawed and sliced to round pieces (i used Venky's)
11. Tomato sauce - 1 Tbsp
12. Green chilli sauce - 1 Tbsp
13. Coriander Leaves finely chopped - 1 Sprig
14. Oil - 2 Tbsp + 2 Tbsp
15. Salt - to taste
16. Butter(soften) - to spread on bread (as you wish)
17. Mayonnaise -  to spread on bread (as you wish)

Preparation

• Heat 2 tbsp of oil , add the sausages. Let it brown on both the sides. Add tomato and green chilli sauce.
• Meanwhile butter one side of the bread and the other side with mayonnaise.
• Heat oil in a pan, add onion, sauté till soft and transparent.
• Now add cabbage and carrot. Sauté till raw smell leaves ,soft and cooked.
• Add turmeric , pepper and red chill powder.Add salt.
• Now add in the sauces and chicken sausages to it.Mix well.
• Add the chopped coriander leaves to it.
• Place the masala on the buttered side of the bread, place the other mayo slice on top. Press a little.
• Toast both sides on frying pan.(you can even grill it/ simply serve it like that).
• Chicken sausage sandwich ready to be served.

Linking this to Lunch Box series - Kids Delight Event and a pretty Giveaway! and spicing your life 

'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