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Far from the blogging world....I was quietly enjoying my lazy slumber...or rather reserving all my creative energy for a greater moment in life ....but yes, I was occasionally blog hopping...and drooling over the amazing culinary creativity of my friends...Umpteen blog events... a zillion bloggers...the growth of this cyber community has been really amazing....Many a times felt like penning down a new recipe and getting back into the flow of blogging...but then i found always reasons not to do so...My sincere thanks to all you wonderful friends out there who still drop in my silent blog world and leave a comment or two...and almost kept me connected...
The Regional cuisine concept was something that I found really interesting...Kudos to Lakshmi for coming up with such a brilliant idea...it is indeed a royal treat to have all the regional delicacies under one umbrella...and RCI Kerala,this time hosted by Jyotsna won over my laziness..Yes, having blogged so many Kerala dishes, how could I miss this event!...and here I am with yet another Malabar speciality,'Kozhi Pidi'.
Malabaris(North Kerala), known for their salkarams/hospitality never misses a reason to throw in a banquet...and more so are the Malabar Muslims,known as Moplahs/Mappilas...You would be amazed at the umpteen variety of dishes prepared on a typical celebration.Like most Kerala dishes, the Malabar dishes also have the inevitable signature ingredient, Coconut, in various 'avatars'!
Kozhi pidi is a speciality of the Ramzan celebration...It is very much similar to the South Kerala Christian speciality Pidi and it also reminds one of Kannadiga's Kadubu or even Mudha-Saaru. Well, the basic concept is the same....steamed rice dumplings in a rich creamy non-veg gravy, served hot. So here is the recipe which many of you had asked me earlier...
Ingredients:
To make Pidi/Rice dumpling
Roasted Rice flour-450g(I use double horse Rice flour-extra soft)
Water-600ml(slightly more than the quantity of flour)
Fennel seeds-1/4tsp(optional)
Salt-as rqd
Method:
Boil water with salt & fennel seeds added to it. When it is boiling vigorously add the flour slowly and mix it well with a wooden spoon....take it out of the fire and knead it thoroughly before it gets too cool.(like u do for pathiri)Your kneading makes all the difference to the consistency of the Pidi. If you find it difficult to do with the hand, u may use your bread maker's dough cycle to get that uniform consistency...or else use a pestle and hit the dough hard! Now make small dumplings out of the dough...My mother's dumplings always had beautiful John-Bips style dimples...so I too have given them a cute dimple!(probably it is done to hold the gravy well). Now steam them either in your idly steamer or your veg. steamer, until done.Keep it aside...until our Kozhi curry is ready.
Ingredients for the gravy
Chicken breasts/thighs-1/2 kg(calorie watchers cn remove the skin,but tastes better with skin)
Ginger-garlic-corianderleaves Paste-2tbsp
Onion-2 medium-sliced
Shallots/kunjulli-100g-sliced
Green chilli-5(customise)-chopped thin
Tomato-2medium-sliced
Chilli powder-1/2tp
Turmeric powder-1/4tsp
Coriander powder-2tsp
Crushed pepper corns-2tsp
cloves+cinnamon+cardamom-powder-1/2 tsp
Fennel powder-1tsp
Cumin powder-1/2tsp
Curry leaves-2 sprigs
Oil-as rqd
Salt-as rqd
ThinCoconut Milk-1 glass
Thick coconut Milk-1 glass
Sugar-1/2 tsp(optional)
Corriander leaves- for garnishing
Method:
Marinate chicken cut into medium size pieces, with a little salt, red chilli powder and turmeric powder for half an hour.(You could do this before u make the pidi).
Heat a Kadai/heavy bottomed vessel. Add oil.When the Oil is hot, reduce the flame,splutter curry leaves,add the ginger garlic-paste.Saute it for a minute.Add the green chillies, saute for another minute.Now add the Onion & shallots.Add a little sugar to accelerate the caramalising. Saute till they become brown.Now add all the masala powders.Saute them till you get that fine aroma.Now add the tomato pieces and the chicken.Keep stirring so that the Masala doesnt stick to the vessel.When the chicken is almost cooked.Add the thin coconut milk. Allow it to cook for a few minutes. Add salt as required.Now add the steamed dumplings/pidi into the gravy. Cook for a few minutes. Finally reduce the flame to almost a simmer.Add the thick coconut milk.Stir well. Keep it for a minute on the flame and add the chopped coriander leaves for the final garnish and serve it piping hot! You would love the spicy treat!Well you could try this with any other nonveg/veg gravy items as well.
Tailpiece:
I was surprised recently by the crass plagiarism on Eastern Masala Website where almost all of my Malabar recipes and a few of my Kerala recipes have been copied along with the snaps, without even the least courtesy of acknowledging the source! I found that they have very conveniently used the recipes and snaps of other blogger buddies like Annita..Have contacted their Marketing dept but they have not had the courtesy to respond so far...Big brands and cheap gimmicks!
Addendum
Eastern Marketing Manager Mr Biju has apologised and has said that they will remove the recipes from the site at the earliest.I hope Eastern will keep up the ethics they believe in.
Update
Though there has been a half hearted removal/hiding of my Malabar recipes from the Eastern site,the other Kerala recipes remain...I feel so disgusted that they still retain the recipes copied from other bloggers....Their claim for business ethics and awards seems all a farce as plagiarism continues unashamedly...I feel exasperated that they are waiting for each blogger to come out personally and tell it on their face that they are big cheats!
