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Pathiri - Kannur Style

Pathiri/Patthiri is a delicacy from Northern Kerala region. During my last year visit to Kannur in India, I had an opportunity to make pathiri in my in-laws home. Simple ingredients, little tedious method but delicious end result. We made deep fried type pathiri.Fusion of fennel seeds,onion,coconut with rice flour brings distinctive aroma and taste to pathiri . Below I am adding few pictures captured while making pathiri along with recipe details.

• (A) -- Soak rice in water for 6 hours. After rinsing and draining out all water, spread rice on a piece of cloth and let it dry over night. Next day coarsely grind rice in mixer without adding water. Gently roast rice powder on low flame for 10-12 minutes.
• (B) -- Make Coarse paste of Ulli (tiny Indian onions / pearl onions),coconut,fennel seeds. Add the paste to roasted rice flour . Add little salt and make soft dough by adding hot water.

• (C) -- Take chapati making board or any kitchen pot/pan with flat smooth top. Tightly wrap plastic cling wrap around it. Apply few drops of oil in center. Take bigger than lemon size ball of dough and place it on plastic wrapped surface. By using fingers and palm press and stretch it into nice round shape. (3 inch diameter). Apply oil to fingers to avoid stickiness.

• (D) -- Heat oil in shallow pan or Kadhai and gently take out pathiri from chapati board and place it in oil. Deep fry them on both sides till pathiri gets light golden color. Maintain medium heat.

• (E) -- Place fried pathiri on paper towel. After they cool down...place them in a broad dish and cover. Relish with spicy meat/chicken/fish curry or enjoy them plain.

Deep Fried Pathiri from Kannur region.

Pumpkin (Kaddu) subzi with Snake gourd & Capsicum.

It was time to go for grocery. My refrigerator was low and odd on vegetable stock. There was small piece of pumpkin, one capsicum, and one snake gourd in refrigerator. I mixed them all and made this combination subzi. Since all veggies were sweetish in nature, I used green chilies to add hot zest and generous use of fresh cilantro infused fresh aroma.

Ingredients:-

• 2 Cup pumpkin cubes- 1 inch size pieces.
• 1 small size snake gourd cut into one inch pieces ( 1 1/2 cup)
• 1 Capsicum cut into one inch pieces. ( 1 Cup)
• 1/2 Cup frozen green peas.
  
• 1 Medium size onion - chopped.
• 1 1/2 Cup - finely chopped fresh cilantro.
• 5-6 green chilies - finely crushed.
• 10-12 curry leaves.
• 1/2 T.spoon turmeric powder.
• 2 Tb.spoon cooking oil.

Method of Cooking:-

1. Take heavy bottom pot and heat 2 tb.spoon oil. Add chopped onion and saute for 3-4 minute on high heat.
2. Add snake gourd pieces and stir fry for 2-3 minutes on high heat. Add half cup water and cover the pot with lid. Let it cook for 3-4 minutes on medium heat.
3. Add pieces of pumpkin and capsicum - mix all well and stir-fry on high heat for 2 minutes.
4. Add curry leaves, crushed green chilies and half the quantity of chopped cilantro. Mix well.
5. Add salt,turmeric powder, green peas and half cup water. Mix well. Cover the lid and let it cook for 7-8 minutes on medium heat. Keep on stirring at regular interval.
   
6. Check if pumpkin is tender. If you find some liquid in subzi then increase heat to high and saute till water content gets evaporated.
   
7. Add remaining chopped cilantro - mix well and shut off the gas. Serve with rice and roti.
   

Sabudana Kheer/Payasam

Sabudana is Tapioca pearl/pearl sago.It is mostly enjoyed during various fasting days.Today I made Sabudana Kheer in milk...nice thick texture with softened pearls..tasted delicious with saffron , cardamom aroma.

Ingredients:-

• 1 Cup Sabudana - ( check below- for soaking procedure)
• 5 Cup 2% Fat Milk. (You may need 1 more cup to adjust desired consistency)
  
• 1/3 Cup Sugar.
• 2 pinch saffron.
• 8-10 cardamom - make fine powder.
• 15-20 Cashew nuts. (few chopped and few whole)
  
• 2 Tb.spoon Golden raisins.
• 3-4 Tb.spoon Ghee.

Pre-Soaking Sabudana

1. Rinse 1 Cup sabudana in water..drain all water.
2. Take medium size bowl - add 1 Cup fresh water and soak sabudana for 15 minutes.
3. After 15 minutes Drain out remaining water from bowl - (approximate 1/4 cup water will be drained out)
4. Toss sabudana and cover with plastic wrap and keep it aside for at least 2 hours. (This will completely puff up/soften each pearl.)

How to make Kheer

1. Take thick bottom pot ( 3 quart size minimum)and add 5 Cups milk .Add two pinches of saffron strands and let milk boil on medium low heat.. frequently stir milk.
2. Add soaked Sabudana and reduce heat to low. Let it simmer in milk for 7-8 minutes.
3. Add 1/3 Cup Sugar & Cardamom powder - Mix well with milk. Let it simmer for 4-5 minutes on low heat.
4. In the mean time heat 2 tb.spoon Ghee in small pan and shallow fry cashew nuts on medium low heat till they turn golden brown.Keep them aside on paper towel.
5. Wipe out Ghee from pan with paper towel and add fresh 2 tb.spoon Ghee- Heat it and add golden raisins -shallow fry them by turning with spoon.They quickly puff up and turn golden brown..remove them and set on paper towel.
6. Now add roasted cashew nuts and raisins to milk and mix well. By now you will notice that each pearl of sago is well puffed up and appears translucent also consistency of Kheer gets thicker. You may add little milk to have desired consistency.Also adjust sugar level.After 2-3 minutes turn off the gas and let Kheer cool. Don't serve this Kheer hot, it tastes better at normal or cold temperature.
   

French Green Lentil and Whole Masoor Dal Spicy curry.

This hearty & nourishing spicy lentil curry is perfect dish to warm up cold winter days. French Green lentils look like whole masoor dal except they are dark greenish, blackish in color. They cook quick and look very tempting with their tiny flat round shape. Seasoned with ginger, garlic and few spices makes this curry aromatic and delicious.

Ingredients:-

• 1 Cup French Green lentil - Soak in water for 1 hour
• 1 Cup Whole Masoor Dal - Soak in water for 1 hour
• 1 Large size onion - chopped.
• 2 Large size tomatoes - diced.
• 1 1/2 inch piece of ginger - minced
• 6-7 large size fresh garlic cloves - minced
• 1 Bay leaf - 2 inch size.
• 10-12 fresh curry leaves
• 1 Cup fresh chopped cilantro.
• 1 Tsp. red chili powder
• 1 Tsp. turmeric powder
  
• 1 Tbsp. Garam Masala
• 1 Tsp. brown sugar or little jaggery.
  

Pre-Cooking Lentil

1. Rinse French green lentil and Masoor Dal in water. Soak in water for at least one hour. After half an hour again thoroughly rinse lentil in water and re-soak in fresh water.
2. Take pressure pan/pressure cooker and add soaked lentils with minimum 3 cups water. Add salt and let it simmer, after it starts boiling put lid with whistle. After first whistle reduce heat to low,very soon it will build enough steam inside pressure cooker and as second whistle is blown, immediately turn off the gas .Place pressure cooker aside on heat proof surface.

Lentils Soaked in water

Pressure cooked Lentils

Method of cooking:-

1. Take 4 quart heavy bottom pot and heat 1 Tb.spoon oil. Add bay leaf and fry for 15 seconds. Add chopped onions. Saute them on medium heat till they turn translucent - about 4-5 minutes.
2. Add minced ginger and garlic - combine with onion and stir-fry for 1 minute.
3. Add 1 tb.spoon Garam masala , 5-6 curry leaves - Mix and stir for 1 minute.
4. Add half chopped tomatoes (rest save for later step) and saute for 2 minutes.
5. Now pour cooked Lentils into pot and add 2 Cups water.Stir and Mix.
   
6. Add red chili powder,turmeric , brown sugar and little chopped cilantro.Let curry simmer for 5-6 minutes on medium heat.
7. Add remaining diced tomatoes and curry leaves, add little more salt as per taste, adjust consistency of curry by adding little more water.Let it simmer for 7-8 minutes on low medium heat.Make sure that all lentils are cooked and tender.
   
8. Lastly garnish with fresh cilantro and enjoy with rice or roti. You may also enjoy as spicy lentil soup by topping it with melted ghee or butter.