PEPPER CHICKEN & ARI PATHIRI

So, finally I am doing the post on that curry on the header! I have been asked over and over by so many about what that dish was all about! That photograph did create a buzz more that I expected it to! :) It was nothing but a simple, delicious chicken curry that I made recently to go along with Ari Pathiri - a flat bread made using groud rice flour...a speciality from my hometown, Kannur.

 Ari Pathiri was my favourite in school. My friend, Shabnam , used to get it to school in her lunch box everyday.And she was so generous ...she used to give me all of it! And I used to share whatever I had.

This chicken curry is no-one's recipe, but mine. One thing I realised li'l late was, I cannot refer a cookbook for curry! I have no idea why, because cookbooks are my bed-time story books! But, when it comes to curry, yes, I can read through and drool over the pics...but, never follow one! I always want to follow my heart and throw the ingredients in together according to my heart's desire!

PEPPER CHICKEN

My own recipe

Ingredients:

Chicken- 1 kg, cut & cleaned

Onions- 2 , large cut into fine slices

Tomatoes- 2, medium chopped

Freshly ground pepper- 5-6 tbsp

Coriander powder- 1/2 tbsp

Corainder leaves/Cilantro- 1 bunch,chopped

Oil- 5 tbsp

Salt to taste  

Method:

• Heat oil, add onions and saute till soft and translucent.
• Add in the tomatoes and saute till soft.
• Add pepper, coriander powder and salt. Give it a good mix.
• Add chicken pieces, mix welll and let it cook .
• When it is halfway cooked, add chopped coriander leaves and cook till done.
• Serve hot with Pathiri.

ARI PATHIRI

My own recipe

Ingredients:

Rice flour- 1 cup

Water-1 cup

Oil-2 tsp

Salt to taste

Method:

•  Boil water with salt and oil.
• When it starts bubbling furiously ,switch of the fire,add the rice flour and stir it well with a spoon.
• Close the vessel with a lid and leave for 5 mins.
• Mix well (Be careful, it is really hot!) and divide them into portions.
• Oil your palm and rolling pin & roll them out on a piece of clingfilm (so that it doesn't stick).
• Cook them on medium heat on a tawa or a flat bottomed non-stick pan.
• Try not to over cook them (too many brown spots) so that it doesn't feel dry when you eat them.
• As soon as they are cooked, transfer them into an insulated container so that it stays warm and soft.

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