Here are some easy-to-make delicacies that are a must for all Iftar parties in Kerala. Pathiri goes well with coconut milk and non-vegetarian dishes. Top it off with some delicious banana balls.



Roasted fine rice flour: 1 glass

Water: 1 and a quarter glass

Salt: to taste


Boil water and add salt to taste. Gradually, add the flour; keep stirring continuously. After all the flour has been added, lower the flame and cook for a minute. Switch off the stove. Put the contents on to a big plate.

Knead the dough well while it is still reasonably warm. You have to knead it well using both hands. Well-kneaded dough makes the pathiris soft and helps them to puff up. Apply a little coconut oil on your palms to prevent the flour from sticking to your palms.

Make small balls of the dough as we do for chappathis. Flatten it a little with your palms. Dust the chappati board with rice flour. Roll the flattened balls on the wooden board using a chappati roller in the shape of chappathis. Place a non-stick tawa on a medium flame. When the tawa is hot, place the pathiris on it. Steam passes through it within a few seconds. Turn over the pathiri. This time wait a little longer, till the ends of the pathiri are a little crisp and cooked. Then, turn it over again. The pathiri soon puffs up. Remove from the pan and place it on a plate. Serve with coconut milk and chicken curry or mutton curry.

Nadan chicken curry


Chicken: Half a kg

Tomato: 2 small ones

Onion: 3 medium size

Green chilli: 2

Turmeric powder: 1/4 teaspoon

Chilli powder: 1/2 spoon

Coriander powder: 2 teaspoon

Pepper corns: 1 teaspoon

Garlic cloves: 2

Ginger:1-inch piece

Curry leaves: a few

Thick coconut milk: 1 cup

Garam masala: 1 teaspoon

Small onion: 5

Coconut oil:1 teaspoon

Coriander leaves: a handful


Wash and clean chicken. Marinate the pieces with half spoon chilli powder, quarter spoon turmeric powder and salt. Keep it in the fridge for one hour. Chop onions and tomatoes. Grind garlic, ginger and black pepper corns together. Mix all the powders to this paste. Add this paste to the chopped onions, tomatoes and chicken. Add enough salt and one cup of water. Mix well and cook. When it begins to boil, reduce the flame and cook on a low flame. When the chicken is cooked well, add thick coconut milk. Remove from fire and garnish with curry leaves and slit green chillies. Keep aside. Chop small onions. Heat a tablespoon of coconut oil and fry these onions and some curry leaves. When the onion turn golden, add this with coriander leaves to the curry and serve.

Banana balls


Plantains (ripe): 2

Coconut (grated): Half cup

Ghee: 2 tsp

Cardamom powder: Half tsp

Cashew nuts: 15

Raisins: 25

Sugar: 1 tablespoon

Oil: for frying


Steam the plantain with the skin. Heat ghee in a non-stick pan. Add coconut, saut? for one minute and switch off the flame. Peel and mash the plantain. Add sugar, coconut, cashew nut, raisins and cardamom powder to plantain and make small balls of the mixture. Heat oil in a frying pan. Deep fry the balls in oil till golden brown. Place it on a tissue to drain off the oil and serve.

(Baby is public relations officer, Terumo Penpol Limited)

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