NADAN KOZHI (CHICKEN) ROAST WITH PATHIRI

Nadan kozhi Roast

Ingredients

1. Chicken pieces -1 kg
2. Shallots - 200gms
3. Ginger – Garlic paste – 2 tbsp
4. Cardamom – 4
5. Cinnamon – 2 small pieces
6. Cloves – 6
7. Pepper –1 t bsp
8. Fennel – 1tbsp
9. Kashmiri chilly powder – 3tbsp
10. Turmeric powder -1 tsp
11. Coriander powder – 2 tsp
12. Vinegar – 2 tbsp
13. Salt as needed
14. Coconut oil – 1 cup

Method

1. Grind 100 gms shallots together with ginger garlic paste, cardamom, cinnamon, cloves, fennel, chilly powder, turmeric powder, coriander powder and pepper adding vinegar and enough water to get a smooth paste.
2. Marinate the washed chicken pieces with the ground masala and keep aside for ½ hr.
3. Cook the marinated chicken pieces with enough hot water until soft.
4. Heat oil in another pan, add (100gms) chopped shallots, sauté well, then add the cooked chicken pieces with gravy and cook  in medium flame until the gravy thickens. Then add curry leaves and cook for few more mins.
5. SERVE HOT WITH PATHIRI OR APPAM

Ari (Rice) Pathiri

Ingredients

1. Roasted rice flour- 1 cup
2. Water – 1 3/4 cup
3. Oil – 2 tsp
4. Salt as needed

Method

1. Boil water in a heavy bottom vessel adding oil and salt, simmer the flame and add slowly the roasted rice flour to the boiling water and stir continuously make sure that you have stirred evenly and turn off the flame.
2. Cover the pan and keep aside for 15 mins empty the mixture into a flat surfaced bowl. This will make kneading easy. Keep some water in a bowl this will be used for dipping your hands while kneading.
3. Knead the dough when it is warm; knead well using both hands for 10 mins to get smooth dough. Keep kneading until the dough is less sticky and could be divided into small balls. If needed, you can apply little oil on palms, while making the balls.
4. Press the balls between your palms, dust some rice flour on rolling board and roll it as thin as possible, then cut the pathiri using cutter into rounds of 5 inch diameter
5. Heat a tawa /pan in medium heat place the pathiri on it, within few seconds when pathiri starts bubbling, flip it and slightly press with back side of a spoon (this will help it to rise up) wait for few seconds, then flip again and again. This way you can make soft pathiris. Don’t worry if it doesn’t fluff completely, it would still be soft. After one pathiri is made, clean the pan with a cotton cloth and place the next pathiri.