Thenga choru

thengachoru

Thenga choru / Coconut rice was a popular Malabar rice variant before Biriyani conquered the Muslim kitchens. Its still prepared in most of the Kerala Muslim houses. Its even considered as poor man’s Biriyani. Now a days people serve thenga choru for small events / functions and get together.

Ingredients

Cumin seeds : ¼ tsp
Green chillies : 3 nos (Vertically sliced)
Oil : ½ cup
Ghee : 1tbsp
Curry leaves : 2sprig
Salt : needed

Preparation of thenga choru

  1. Wash the rice well and drain it and keep it aside.
  2. In a mixer blend the grated coconut with water and extract the first coconut milk using a filter.
  3. Again blend the filtered residue with water, filter it again so as to make it approximately 6 glasses of coconut milk. Keep it aside.
  4. Heat a pressure cooker and pour the ghee and oil it.
  5. Add the green chillies, ginger and sauté it.
  6. Add the turmeric powder, curry leaves, cumin seeds and stir well.
  7. Pour the coconut milk and stir.
  8. Add salt.
  9. Add the drained rice to the boiling coconut milk and mix well.
  10. Close the pressure cooker with the lid.
  11. Cook it for up 2 whistles.
  12. Stir the rice when pressure goes out and let the flame in simmer mode to dry if it is wet.
  13. Serve it hot with beef curry, Mutton curry or chicken curry.

Tips

  • It will taste better if you can serve thenga choru together with these side dishes Moong dhal curry, Mutton curry (or beef / chicken curry), Lemon pickle, Pappads and curd raita.

by Renoos

Advertisements

Chicken filled Caterpillar Buns – Stuffed Croissant

caterpillar-buns

Get more snacks

Share this recipe of Chicken filled Caterpillar buns or stuffed Croissant in Ramadan. Try it at home and let me know your thoughts on it.

Ingredients

All purpose flour – 3 cups
Egg – 1
Active Dried Yiest – 1 Table spoon
Sugar – 1+2 Table spoon
Oil – 1/4 cup
Luke warm water – 1 cup
Salt to taste
For eggwash
1 egg
For the filling
Boneless chicken pieces – 500 grams
Medium Onions – 4
Green chillies – 4
Ginger garlic paste – 1 table spoon
Curry leaves – 2 strings
Pepper powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Capsicum chopped – 1/4 cup
Carrots grated – 1/2 cup
Oil – 3-4 table spoon
Coriander leaves – 1/2 bunch
Salt to taste

Preparation of Chicken filled Caterpillar Buns

  1. In a bowl, add 1/4 cup of lukewarm water, dried yeast, 1 table spoon sugar and keep aside for 10 minutes.
  2. In a large bowl, add flour, milk, oil, 1 beaten egg, 2 table spoon sugar etc. and mix with a spoon.
  3. Add yeast-sugar mix in and knead well with hands.
  4. Add luke warm water to make the dough a bit pliable.  Knead well to get a smooth structure.
  5. Make the dough like a big ball and cover the bowl with a damp towel.
  6. Let it rest for 4 hours to double the volume.
  7. In the meantime, let us prepare the filling:
    Cook chicken with a little pepper powder and salt.  Shred it and keep aside.
  8. In a non-stick pan, heat oil and add sliced onion and saute in medium flame until light brown in color.
  9. Add ginger garlic paste, chopped green chillies, curry leaves and salt.  Saute for 2-3 minutes.
  10. Add shredded chicken, chopped capsicum and grated carrot to it and cook for at least 5 minutes.
  11. Add chopped coriander leaves and sprinkle garam masala.  Mix well and switch the flame off. Let it cool.
  12. Now lets work with the dough again.
    Punch down the dough lightly using the palm and divide it equally.
  13. Clean and generously dust your workspace with flour.  Roll out the dough into slightly think round shape and add the filling on one side and cover it to other side.
  14. Give some slits on the other side (Please refer the pictures) and fold the slits on the covered side just to look it like a caterpillar.  Let it sit for another 10 minutes.
  15. Beat another egg in a small bowl and brush the buns slightly with a beaten egg.  Sprinkle sesame seeds on top.
  16. Preheat the oven in 200 degree.  Arrange butter paper on the baking pan and keep each buns on the paper leaving 2-3 centimeter distance.
  17. Bake the buns for 15-20 minutes or until the top portion is golden brown.
  18. Serve the Croissants warm!

Tips

  • You can use anything like veggie, chicken, cheesy, tuna, etc for the Croissant filling.

caterpillar bun

By Athira Sooraj

Kozhukattai

kozhukattai

Get Idli Maker

Kozhukkatai is a traditional Kerala Christian recipe (particularly among the Syrian Christians) which were made during the time of Easter. Kozhukkatai is also one among the most popular Kerala sweet which is prepared from rice flour, grated coconut and  jaggery. The dough for Kozhukkatai is made similar to that of Idiyappam.

This is a special recipe for Palm Sunday (In Kerala Kurutholla Perunaal).

Ingredients

Rice flour : 1 cup
Grated coconut : 1½ cup
Thick jaggery syrup : ½ cup
Cardamom powder : 1 tsp
Ghee : 1 tsp
Water : 1 cup
Salt : A pinch

Kozhukattai preparation

  1. Preferably sieve the flour to remove the larger sized lumps.
  2. Add salt, ghee to water and boil it.
  3. Pour this water into the rice powder and knead well to make smooth dough, without lumps.
  4. Make big lemon sized balls out of this dough.
  5. Heat a thick bottomed sauce pan, add a spoon of oil / ghee and mix the grated coconut and cardamom powder.
  6. Roast it for some time and pour in the jaggery syrup.
  7. Keep it over the flame till the moisture dries up with constant stirring.
  8. Switch off the flame and transfer it to a bowl (optional)
  9. Spread a little oil on your palm and take a ball of dough and flatten in slightly (make it into 3-5mm thick and 6-8cm diameter rolls).
  10. Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
  11. Prepare the entire balls using the rest of the dough.
  12. Steam the kozhukkattas (in an idiyappam / idly maker) till done and serve them warm.

Tips

  • Instead of ghee, you can add a teaspoon of oil also. This will make the dough soft and smooth.
  • Keep the dough covered with a wet cloth all the time, to avoid the dough from drying out.

By renoos


Horizon Zero Dawn – PlayStation 4

 

home_may14-hom-kit-best-sell_300x250._V335616340_

Erachi pathiri recipe (Meat pathiri)

Minced meat – ½ cup
Turmeric powder – ½ tsp
Oil – 2 tbsp
Onions, finely chopped – 4
Green chilies, chopped very finely – 10
Ginger, mashed – one piece
Garlic, mashed – 8 cloves
Coriander leaves, chopped – 1 tbsp
Curry leaves – 2 sprigs
Mint leaves, chopped – 1 tsp
Maida – 1 cup
Water – as needed to make the maida batter
Eggs – 5
Cardamom powder – a pinch
Oil – to fry
Sugar – as needed
Salt – to taste

Erachi pathiri (fried bread stuffed with Chicken masala) is a traditional Muslim food item, which is very delicious, rich meat-filled pastry. Erachi pathiri is very popular in Malabar and through out Kerala during the period of Ramadan. We usually prepares it in all iftars. It is a meal by itself. You can use Mutton, Beef or Chicken for the spicy meat filling.

Erachi pathiri preparation

  1. In a vessel add the minced meat, add salt and turmeric powder and place it on the fire until it is well cooked and all the water has dried up.
  2. Pour oil in a pan and heat it.
  3. Add onions, ginger, green chilies, coriander leaves, garlic, curry leaves and mint leaves to the pan and saute it.
  4. When the onions turn brownish, add the cooked meat and saute well and keep it aside.
  5. Knead the refined wheat flour (maida), salt and water and divide it into small balls. Roll out each ball into small globes, roughly the size of a poori.
  6. Take some of the meat mixture and spread it on top of a pathiri and place another pathiri on the top, to cover it.
  7. Press and seal all the edges well.
  8. Beat the eggs, sugar and cardamom powder together in a bowl well and keep aside.
  9. Using a spoon spread the blended egg thoroughly over each pathiri (coat it well with the egg mixture).
  10. Add some oil into a second pan and heat it.
  11. Now take each pathiri and fry it on the pan.
  12. Turn it over as needed, until both sides are well cooked.
  13. Serve with tomato ketchup.

Tips

  • While kneading the wheat flour, boil together water salt and 1tsp oil in low flame. So the dough won’t stick together.

Hope you all will try Erachi pathiri for this Ramadan and will let me know your feedback. If you are preparing erachi pathiri in a different way, do let me know through the comments below.


Lifelong HealthyFry 1350-Watt Air Fryer, Black