Saturday, March 10, 2012

Chicken poorna kozhukattai masala (chicken filled rice dumplings in coconut gravy)

This recipe was inspired from one of my friends' recipe she brought for a potluck. She had made a vegetarian version of  'kari kozhukattai' which is a popular dish in their native. It consists of  'kozhukattai' s soaked in mutton gravy. But for the potluck she had made a vegetarian gravy in which she had soaked the rice dumplings. It was so delicious. I was talking to my husband about the potluck and this dish which I tasted for the first time. Unfortunately there wasn't much left overs for us to take home. So my husband didn't have the chance to taste it. But his antennae started to brighten as usual on hearing about this recipe and wanted to try this out at once. But he had a different version in mind. Here's the result...Chicken poorna kozhukattai masala.
Things you'll need:
Ground chicken - 1/2 lb
Onion - 1, chopped
Tomato - 2, chopped
Ginger garlic paste - 2tsps
Curry leaves - a handful, minced
Coriander leaves - few sprigs, chopped
Green chillis - 2, minced
Chilli Powder - 1 tsp + 2 tsp
Coriander powder - 1tsp
Turmeric powder - 1/2 tsp + 1/2 tsp
Rice flour - 1 cup
Grated coconut (optional) - 1/4 cup
Salt - as required
To grind :
Coconut - 1/4 cup
Poppy seeds - 2 tsp (soaked in little warm water)
Cinnamon - 1 inch piece
Cloves - 3
Fennel seeds - 1/2 tsp

Yield - 12-14 pieces
Prepare the filling or 'poornam' by sauteing half of the onions, green chillis, half of the curry leaves, coriander leaves, ground chicken, and salt, in little oil. Turn off the stove when the chicken is almost done. Add the grated coconut (optional), salt to the rice flour and make a soft dough with warm water. You can even prepare the dough by stirring in the rice flour in warm water. This doesn't work for me, so I have chosen the kneading method.

Divide the dough into equal parts. Make a cup of each part and fill the chicken filling in the cup and close it so that the kozhukattais are shaped like a ball. Steam the dumplings until they are cooked. Please ensure they are not overcooked and remain soft. Don't leave them open until you have prepared the gravy as this leaves them dry and make it difficult to get soaked in the gravy.

Prepare the gravy by sauteing onions, ginger garlic paste, curry leaves and tomatoes in order, and adding chilli powder, turmeric powder, coriander powder and salt. Add little water to avoid the masalas sticking to the pan. Cover and cook for few minutes (Don't get alarmed by seeing the egg in the gravy, it has nothing to do with the recipe..It was for my kiddo :)). Once the gravy is cooked, add the ground coconut paste and 1/4 cup water and let it boil for couple of minutes. You could make some holes in the dumplings with a fork , but be careful not to break them.

Let it stand for few minutes so that the kozhukattai s are well soaked in the gravy. You can either have this as it is or with rice or bread of your choice.

Colocasia honey drops (seppankizhangu thaen mittai)

A dessert? with colocasia, no way...that's what I thought when my husband suggested this recipe. As I have mentioned in my previous blogs my husband always encourages me to try out new recipes. But lately he has also started inventing new ideas and substituting base recipes with different ingredients. One such invention is the Colocasia honey drops. I didn't have the confidence that it will turn out well until I tasted it myself. Trust me...your guests would never find that it is colocasia until you spill the secret out. Now to the recipe...

Things you'll need:
Colocasia - 2
all purpose flour (optional) - 1 tbsp
sugar - 3/4 cup
water - 1/2 cup
oil - for shallow frying the colocasia

Yield - 12 - 15 pieces


Pressure cook the colocasia to two or three whistles or place them in boiling water until they are soft. Peel the skin off and mash them until there are no lumps, to a soft dough-like consistency. If they are watery and sticky you might add the all purpose flour to reduce the wetness.

Shape them into discs and shallow fry in small batches in medium flame. Make sure they are brown throughout and not over burnt. Prepare the sugar syrup to one-string consistency.

Place the discs in the hot sugar syrup and wait until the discs absorb the syrup well. Transfer them into another container and once the syrup cools down, pour the remaining syrup over them. Keeping them in the hot syrup for too long might result in breaking of the discs.

Step 4:
Allow it to cool down. You can either serve them directly or by adding some coconut flakes or unsweetened coconut powder on top.