The celebrations are all over and the decorations are all packed.
The days are so gloomy with the pale shroud of a January sky.
I know it will be summer Before i know, but
I need a get away from the death of this winter..............
Just like those birds flying south in winter
I am flying South To Florida
Where Warm bright sunshine
and crazy cousins awaits me........
But home is always home
and like those winter birds who fly back north
I will be back next week
With a revived spirit ........
The poem and the vacation thing apart , today's post is a malabar specialty , which my kuttanadan grandma used to make years ago( yeah its kin of oxymoron) and i have blogged about it before here.
Do you remember i said i was hoping for a stewy soupy winter this time . Yes, i have been cooking a lot of soups , stews and "stoups" in my kitchen lately and that was when i craved for something curried .
It reminded me of this and , here it is A curried "stoup"or may be "choup" of chicken and rice flour dumplings.
Here, Steamed rice flour dumplings is cooked in a rich spicy curried chicken gravy enriched with coconut milk. Oh trust me it can do wonders in this cold weather.
For Pidi / Dumplings
Rice powder - 1 cup ( Roasted)
Crushed cumin seeds - 1/2 tsp
Water - 1.5 - 2 cup
Oil - 1 table spoon (optional)
Bring to boil Water and salt . When it is bubbling hot add rice flour and crushed cumin seeds.
Cover it with a lid and switch off the flame. Let it stand for 2 minutes.
Add oil and using the hand of a (wooden) spoon combine very well.
Use your hands to knead it to a dough like we do for idiyappam.
Make small balls with the dough .
Steam it in an Appachembu or steamer for 15 minutes or till it is done and keep aside
( You can shape it into whatever you like..
Most of the pidi in the net have dimples in it, i think that would be really good , but this is the way my grandma used to make it, so i decided to stick with it :) ).
For Kozhi / Chicken curry
Chicken - 1 lb
Onion chopped - 2 medium
Ginger crushed - a small piece
Garlic crushed - 3-4 cloves
Green chili chopped - 1
Tomato chopped - 1 large
Cardamom, star anise , and cloves crushed - 1 tsp
Mace - 1
OR Garam masala - 1 tsp
Red chili powder - 1 tea spoon
Coriander powder - 1 table spoon ( or roughly two times the chili powder)
Turmeric powder - a pinch
Thin coconut milk - 2 cup
Salt to taste
Method for making Kozhi pidi
Clean and cut the chicken thighs into small pieces . Wash well and pat dry.
Heat oil in a heavy bottomed cooking vessel and curry leaves.
Add chopped onion and saute for 6-7 minutes and add crushed ginger , garlic and green chiles.
Fry it for 2 minutes and add chopped tomato and saute till the oil separates.
Make a paste with chili , coriander and turmeric powder , by adding a little water and add to the pan
Fry it for a minute or two and add the chicken pieces.
Add 1 cup of thin coconut milk and cook for 20-25 minutes or until chicken is thoroughly cooked through.
Add crushed spices and mace and steamed Dumplings and combine well.
Cook covered for another 5-7 minutes and simmer for 2 minutes uncovered.
Remove from fire and serve warm.