Chatti Pathri with Mushroom

This dish inspired by Ria of Ria's Collection.She make all this malabar specialties.Some of which I have never even heard of.One among that is, "chatti pathri"Indian style layered lasagna.She prepares it with chicken and beef(which is the authentic recipe needs). Since my better half is a vegetarian I would love make vegetarian for dinner.

Ingredients

For Filling

Mushrooms - 1lb
Onion - 2 no
Ginger - A small piece
Garlic- 4- 5 clove
Coriander powder - 2 tsp
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves- 1/4 cup
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 2 tsp


For Pancakes

All purpose flour/Maida - 2 1/2 cup
Egg - 1no
Salt - to taste
Water - As required

For Assembly

Coconut milk- 1 tin
Coriander leaves - 1/4 cup
Ghee - 2 tbsp

Method

1. Finely chop onion, ginger and garlic.Cut the mushroom into small pieces.
2. Saute the onion,ginger and garlic in tablespoon in oil. Once the onion become transparent until water of the mushroom evaporates.
3. Add the coriander powder,chilli powder, garam masala, turmeric powder and salt in low heat and cook for 5 minutes.
4. Add chopped coriander leaves and mix well and keep aside.
5. Whisk in together all purpose flour, egg, salt and water as need. Consistency of batter should be smooth and of coating consistency.(Batter should be leaving thin coat on back of the spoon)
6. Now heat the non stick pan make thin pancake of 8 inch.Make Pancake until you finish the batter.Cook in only one side do not flip.(I didnt use the spatula,it is easy to pull it and transfer. Don't stack the pancake as it tends to stick together.
7. Preheat the oven 350 F.(see note below)
8. Combine Coconut milk (thin it down if you are using it from container)and fine chopped coriander leaves.
9. In a oven safe deep dish pan or cake tin,soak the each pancake in coconut milk and place it the tin.Spread the little of the filling.Place the another of the soaked the pancake.
10. Layer the filling and the pancake alternatively you finish the filling. Finish of with last pancake and pour the remaining coconut milk and bake until all the coconut milk is absorbed or the until the pancake leave the sides of the tin.
11. This may take 30 min.
12. Serve warm.

Note
This can be prepare on stove top , since this is Nadan dish this not usually finished it in oven.If you dont have oven at home just layer in deep dish and cover and leave it in low fire until all the coconut milk is absorbed. Being extra careful you can finish it off by leaving the pan over a hot griddle or tawa...just in case..

Quick Chicken Biriyani...

I mean it ... it is a quick fix Chicken Biriyani...Easy to make and taste delicious.You can prepare this with the ingredients which is available in your pantry.

Ingredients

Chicken - 1 lb
Onion - 3 nos (medium size)
Tomato sauce - 3 tbsp
Red chilly Powder - 4 -5 tsp
Turmeric Powder - 1 tsp
Coriander powder- 3-4 tsp
Yogurt - 2 tbsp
Coriander leaves- 1 cup.
Ginger garlic Paste - 1tbsp
Mint Leaves - 1 cups
Lime juice - 1/4 cup
Oil /ghee - 1 tbsp

Method

1. Soak the rice 20 minutes and drain.
2. Mariante chicken with salt, turmeric,1 tsp of chilli powder and lime juice.
3. Thinly slice onions.
4. Saute thinly sliced onions until transparent , add ginger garlic paste and saute until the raw smell goes.Add salt
5. Now add tomato sauce, red chilly powder, turmeric powder,coriander powder, garam masala and saute until they are well combined, until get a good aroma.(dont burn!!!)
6. At this stage add chicken and combine until all the masalas coat and get a slight sear add yogurt.
7. Add the drained rice and mix it and fry for 2 minutes and add boiling water just as to cover the rice,chopped coriander leaves and mint leaves.Check for the salt.(water should taste slightly salty)
8. Cover (which doesnt allow steam to go out tight fitting lid will do)and cook in low flame until all the water is absorbed.Should Flake the rice 2-3 times in between.This important so that it doesnt stick to the bottom.
9. Once all the water is absorbed, remove the cover and switch off.
10. Now serve warm with Raitha and Pickle...

You Can be fancy my garnishing with fried onions or chopped coriander, tomato flower etc..

Unniyappam- Happy Vishu!!

Happy Vishu everyone... hope everyone is filling there pockets with kaineetams I do miss that part a lot.Have a lot of good memories about vishu.My sister and myself used to go to all the relatives places to wish vishu specially.For some people who forget about the kaineetam part we would specially tell Happy Vishu..so they dont forget anything "important"...We used gather all our kaineetams to spent it to the rest of the summer vacation.
This week I have made unniyappam my ammummas(grandma) special,she is a pro in making them..I think my little one is missing a lot of pampering from her.He just love these unniyappam that i got the pan when I visited India this time. My little run with both the hands full uniyappamss. For making nice and fluffy unniyappam you need to use "palayanthodan"variety of banana.Since I dont get then hear i make with the yellow common bananas available here.They taste good the day it is made and becomes slightly next day. So if you can can  get hold of nicely ripe palayanthodan banana make Unniyappams.. you will love it.

Unniyappams
 (yeild - 50 nos)

Raw rice - 3 cups (if u have rice flour you can use that too)
Jaggery - 1 ball about 1 1/2 cups 
Banana(palayanthodan pazham)- 3-4 nos 
Ghee - 2 Tbsp 
Coconut slices cut into small peices) - 2 tbsp
Powdered Cardamon - 1tbsp
Coconut Oil for frying
To buy unniyappa kara  click this link)

 
PREPARATION METHOD:

1. Dilute Jaggery by adding 2 cups of water on to it ,cook until jaggery is completely melted and slightly reduced then strain it. 
2. Grind the rice using very little water as possible. Grind until fine.
3. Heat 1 Tbsp ghee and fry coconut slices.
4. To the rice batter add the melted jaggery and mix, check for the sweet adjust as required.
5. Mash up the bananas well and mix to the batter.
6. Add the remaining ghee,roasted coconut pieces,cardamom powder.
7. Keep the batter aside for an hour.
8. Make it a smooth batter,consistency of coating the back of the spoon. (If the batter is too thick add little water)
9. Pour oil into appa kara until molds are completely filled and heat it.
10. Pour batter in each mold. (3/4 portion of the each hole)
11. Deep fry in medium heat. 
12. When one side is cooked, turn and cook the other side till it turns brown colour.
13. Remove from oil, drain it and serve.