Pathiri - Soft Rice Bread from Kerala !!

It's the smell of Christmas everywhere.How amazing most of these festivals bring us those fond memories.The sweet bundle of memories,the pains,the farewells all are there.The beauty of the season tempts me to go back to childhood.I thought I will post something very nostalgic.

Pathiri,the soft and light rice bread from kerala is believed to have borrowed from the Muslims of Malabar region.Once been regarded as a Muslim specialty,now it's available in almost all roadside restaurants in Kerala.Many still think it's hard to prepare soft and perfect pathiri.I don't know why.If your measures are correct and you enjoy making them,it will easily come to you.Kneading is another important process which we may have to be keen.The perfect kneading will bring you perfect pathiris.

To the few who have mailed me for the detailed recipe,I have sincerely tried to bring you step by step pictures to make it easy for you.Thank you so much for writing.Here is your recipe for Pathiri...

Makes 21 medium sized pathiris

Ingredients

3 cups fine roasted rice flour*
3 cups water
1 tsp oil
salt as needed

Method

In a heavy bottomed vessel boil the water adding salt and oil.When the water boils,reduce the heat and slowly add (kind of sprinkle will do) rice flour.Keep this for one minute.Now mix with a spoon and switch off the stove.At this point the mixture will be like this.

Next stage is very important in Pathiri making.You have to knead the dough thoroughly when it's still hot.That too without adding water or oil (for the beginners,they may start at a stage they can put hands on).Knead it to a soft dough like this.

Now start making lemon sized balls from the dough.

To roll out the balls,you may use a press or rolling pin.If you are doing it for the first time,or if you are not getting uniform size pathiris,you may use cutters to shape.Generally,if your balls are in a uniform pattern,it will come out perfect,which obviously is the result of practice.

Before starting this keep a plate near you with handful of rice flour to dip the pathiris.This will prevent the pathiris from sticking each other.Like this:

After finishing your rolling job dust each of your pathiri and keep it in another plate.

Heat a pan to cook pathiris.Non stick pans are now available in market.Once the pan is heated properly,reduce the heat to medium.Now place your pathiris on the pan and cook both the sides almost one minute.

When it start puffing,you can remove from fire.

Now your pathiris are ready to serve.

How to serve : Traditionally while serving, pathiris are dipped in coconut milk,which can make it more soft and tasty.Serve with Chicken Curry,Chicken Masala or any meat/egg/veg curry of your choice.Chicken is the best pair anyway.Enjoy !!

* Fine roasted rice flour is a must for Pathiri.If you don't have the same,better not attempt.Now that many companies are exporting 'pathiri flour' especially for Keralites around the globe,it's available in all Kerala grocery stores.

** If you have left over pathiris or if you prepare in large groups,you can wrap it in aluminium foil and keep in fridge.Next time when you take them, simply steam for two minutes,fresh pathiris are again ready to serve.

  Sending this Pathiri to Kerala Kitchen Event hosted by Kaveri ,an event from Kerala Kitchen.

Thekua - Sweet / Prasad from Bihar, for Indian Cooking Challenge !

Thekua is a traditional dry sweet from Bihar where they even prepare it as Prasad (offering to God) during Chhath Puja.Being this month's Indian Cooking Challenge,I happen to search more about the sweet.Google has it that this is a favorite sweet not only among Biharis,but popular in Jharkhand and eastern Uttar Pradesh.Made with wheat flour,coconut,sugar/jaggery,it's deep fried in ghee/oil.We had many options this time to experiment.I sticked on to the jaggery-wheat version which came out delicious for me.Do try if you love to check the taste of Bihar !

Ingredients

1 cup wheat flour
4 tbsp grated jaggery
3 tsp grated coconut
1/2 tsp rava/sooji
1 tsp vegetable oil
pinch of cardamom powder
oil/ghee for deep frying

Method

In a large bowl combine the ingredients other than the oil for deep frying..Slowly mix the ingredients crumbling with your hand.After it's been mixed well you may slowly sprinkle water and form it to a stiff and smooth dough.

Keep it for some time.Heat oil in a kadai and reduce the heat.Meanwhile flatten the dough to one inch thickness using your hand .Now make the shapes you desire and deep fry in oil till brown.Your thekuas are ready to serve..

Cocoa Brownies !

With Christmas approaching fast your spaces,most of you will be busy baking stuffs.Since my lill' princess is demanding immensely for the festive season,my pans are always occupied one way or another.Once the baking tray goes inside the oven and the blissful aroma fills in,I don't know there is this 'humming sensation' growing up.Lovely,isn't it ? So for the day,I have some Cocoa brownies..Check out and indulge dear ones ..

Ingredients

1/2 cup flour/maida
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
6 tbsp butter
1 cup sugar
2 eggs
2 tsp vanilla essence
1/3 cups chocolate chips (optional)

Method

Preheat the oven to 180 degree.Grease an 8 inch by 8 inch baking pan.In a small bowl,combine the dry ingredients-flour,cocoa,baking powder and salt.Mix and keep aside.In another large bowl pour the melted butter and stir in the sugar followed by eggs,one at a time,mixing well with a spatula.Finally add the vanilla essence and mix till blended.Now slowly add the mixed dry ingredients and blend well.Spread batter in the pan and sprinkle chocolate chips.Bake for 11-12 minutes or until a toothpick inserted to the centre comes out clean.Let the brownie cool in the pan.Once cooled,cut into four strips and then to four squares.

Malabar Style Chicken Biryani !!

I love one pot meals.Especially Biriyani.With immense varieties of Biriyani around,to catch up with one of your favorite is bit difficult.But for me,this Malabar style Biriyani is my all time favorite.I can have several plates in one sitting.It's absolutely a wonderful flavor with a specially prepared masala.If you are planning properly,it's a quick fix too..With festival season is round the corner,just give it a try !

Ingredients

1 kg chicken,cut into medium pieces
1 kg kaima rice/basmati rice
500 gm onion,sliced finely
3-4 big tomatoes,chopped
*3 tsp biriyani special masala powder
1 cup curd
1 bunch coriander leaves,chopped
1 small bunch mint leaves,chopped
juice of one lime
ghee/oil as needed
salt to taste
hot water to cook the rice (double the measure of rice)

To marinate chicken

2 tsp kashmiri chilly powder
half tsp turmeric powder
salt

To grind to a fine paste

50 gm ginger
50 gm garlic
3-4 green chillies
1 tsp poppy seeds,soaked in hot water for half an hour

For garnishing

cashews,raisins & fried onion

*For special biriyani masala powder

2gm cinnamon
1 gm cardamom
1 gm cloves
1/4 nutmeg
half tsp fennel seed
half tsp cumin seed
half tsp shah jeera/cake seed
2 gm mace
(Roast all these and powder)

Method

Marinate the chicken pieces with turmeric,chilly powders and salt for 2-3 hours.Marinating overnight is better.Shallow fry the chicken pieces till light brown.This will keep the chicken pieces intact in Biriyani.Heat oil/ghee in a kadai and fry the cashews,raisins and onion.The onion can be taken from the 500 gm sliced one.Handful is enough.Meanwhile grind ginger,garlic,chilly and poppy seed to a fine paste.Heat oil/ghee in a deep vessel and roast the sliced onion till light brown.Add tomatoes and ginger paste to this and fry till the raw smell disappears.Add curd and salt to this.Now add chicken pieces and mix well.Cover and cook in medium flame.When it's half cooked,add the lime juice,chopped coriander & mint leaves.To this add 2 tsp biriyani masala powder.Mix well and cook till the water is somewhat absorbed.Keep closed.Wash the rice and drain in a colander.Heat ghee in a heavy bottomed deep vessel and roast the rice till soft and water absorbs.Add salt and double quantity of hot water to this.Cook in full flame till the water is almost drained and rice is 3/4 cooked.Now assembling can be begun.Spread the rice over the first layer of chicken.Sprinkle biriyani masala powder,fried cashews,raisins and onion over this and layer again with chicken and continue the whole process.The final layer should be rice with garnish.Now dum or slow cooking is needed.If you are depending on a stove top method,the pot should be covered with a tight lid.The steam should not be released.You may put live coals over the top as well.Slow cook for 15 minutes.One other method is baking.Preheat the oven to 180 degree.Bake for 10-15 minutes.Serve hot with raita and pappads.

*Recipe Source : Ummi Abdulla

*To convert it to a healthy meal is an option.I use oil instead of ghee.My biriyani often consist of 1 tsp ghee which I use to roast the rice.With absolutely no compromise in taste.The exclusion of ghee in fact is an intelligent option since you won't feel heavy and frustrated after few handfuls.

**This Biriyani is on it's way to participate in the following two events:
Royal Feast Biriyani event hosted by Reva of Kaarasaaram



& to Christmas Delicacy Event hosted by Julie at Erivum Puliyum