Monday, October 28, 2013

Turkey Pathiri- a lip smacking snack...

First time I heard about this dish around 2 yrs ago in a cookery program.The name sounded unique and  I found it interesting. At that time I didn’t try but during Ramzan fasting I thought of trying this out.

This is a traditional malabar snack. This is basically an egg stuffed puri inside another minced chicken stuffed puri. We can make as many layers as we like.  The filling can be of egg / meat or sweet coconut, even though the name sounds like an out and out meat dish. I am sure children will go crazy over this delicacy.  Just try this…

  1. Chicken Mince- 1 Cup
  2. Onions- 1no
  3. Ginger garlic paste- 1 tbsp
  4. Green chillies- 2nos
  5. Red Chilli Powder- 1 tbsp
  6. Coriander powder- 1 tbsp
  7. Turmeric powder- ½ tbsp
  8. Garam Masala- 1tsp
  9. Cumin Powder- 1 tsp
  10. Curry Leaves- few
  11. Salt- as required
  12. Egg- 2 nos
For the dough:
  1. Wheat Flour- 2 Cups
  2. Salt- as per taste
  3. Water- to knead
  4. Oil- for deep frying

  1. Pour 1 tbsp of oil in a kadai. Add the chopped onions, green chillies and curry leaves. Fry till it turns golden brown.
  2. Add the ginger and garlic paste and stir well. In this add all the above mentioned powders and mix.
  3. Cook for a minute. Add the minced chicken and salt, mix till the chicken is well mixed with the spice powders.
  4. Add little water and close with a lid.Let the chicken gets cooked slowly. When it is done switch off the flame and keep it aside.
  5. Meanwhile boil the eggs and keep this also aside.
  6. Knead the dough with required amount of water and make small balls and roll it with rolling pin and keep one boiled egg and cover by bringing the edges together and pinching in the center.
  7. Deep fry this in hot oil till golden brown and remove.
  8. Take a dough ball and roll it again but this time a little bigger one and place the chicken filling in the center and over that place the fried egg ball. Now cover this by bringing the edges together and pinching in the center.
  9. Deep fry this again in hot oil. Remove when it turns golden brown and serve along with tomato ketchup.

Sunday, October 20, 2013

Andhra Style Prawns Masala

I ignored my blog during these dussera vacations as I am enjoying the vacations in Kerala.Getting pampered by my parents and in- laws and becoming lazier day by day, feeling guilty.I really missed my space and so today I am here with a post.

This is a special dish prepared by my mom using prawns which we all like the most. This is a hot and spicy dish which can be prepared within minutes. This is in fact an Andhra style preparation with slight improvisations by my mom which made the dish amazing.
This dish has the tangyness of tamarind and the prawns are well blended with the gravy. Just try this mouth watering dish and let me know…

  1. Prawns- 250 gms
  2. Onions- 4 nos
  3. Green Chillies- 3 nos
  4. Ginger and garlic paste- 1 tbsp
  5. Red chilli Powder- 2 tbsp
  6. Coriander powder- 1 tbsp
  7. Turmeric Powder- ½ tsp
  8. Garam masala powder- 1 tsp
  9. salt- as required
  10. Tamarind Extract- ¼ Cup
  11. Mustard Seeds- 1 tsp
  12. Curry Leaves- few
  13. Coriander Leaves- ½ a bunch
  1. In a kadai heat oil and splutter mustard seeds. Add the chopped onions, green chillies and stir well till it turns golden brown.
  2. Add the ginger garlic paste. When it is fried to brown colour add the powders and salt.
  3. Add the cleaned prawns in the above gravy and cover with a lid. When it is cooked add the tamarind extract, mix well and cover again with a lid. When the gravy thickens just add the chopped coriander leaves and serve.

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