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.
Pathiri
Ingredients
Roasted fine rice flour: 1 glass
Water: 1 and a quarter glass
Salt: to taste
Method
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
Ingredients
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
Method
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
Ingredients
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
Method
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)
