It was the last day of Ramzaan.
A whole month of fasting…and it was getting over so soon!!I don’t know where the time flew!
I felt sad that it was ending. We had been going for Iftaar parties , and inviting people to our home for Iftaar too… It was a time for togetherness, and prayer. It was a foodie’s delight too, what with the whole day revolving around the preparation of Iftaar and Suhoor.
My husband has six brothers and one sister..yes, a large family!! So when we get together for Iftaar , what we do is bring one or two items each, so there is no burden on the person who is hosting the party…potluck, that’s what it’s called..no? So on the last day of Ramzaan, we had all gathered together at my in-law’s home, the Tharavaadu, (ancestral home) as we call it. Seven brothers, and their wives and kids ,one sister and her husband and kids….it was a grand gathering ..and the table was groaning under it’s delicious load. I really wanted to take a snap of the table after it was fully set, so I could post it on my blog..but by the time we had finished setting the table, it was Iftaar time, and all had descended on the food …it was a blur after that…By the time I got my wits back , we had finished our repast,and finished the evening prayers too!! So there you go, all my readers will have to make do with my talk instead of seeing the table for themselves!
My contribution to the Iftaar that day were mini pizzas, Adukkupathiri with prawn filling, and mini American chopseuys.
One sis-in-law had brought stuffed chillies and prawn pie. The chillies were so hot and spicy that I never even tried them..I have a very low tolerance for chillies…my husband’s family, meanwhile, just love them!!They eat chillies any way…pickled, plain, stuffed….ugh!!I’m feeling hot just talking about it!!Will definitely post the recipe in another post though, for all chilli afficianados...
Another sis-in - law had brought chattipatthiri, which is a very famous malabari dish..will post that recipe also...
Today, let me give you the recipe for Adukkupathiri with prawn filling.
(OOps!..sorry about the picture being the wrong way up...but...I'm not soo technologically advanced that I know how to turn it the right way up!!)
Biriyani Rice 1 cup
Coconut milk 3 cups
Salt 1 tsp
Cooked rice 1 tbsp ( optional,makes pathiri softer)
Soda bicarb 1/2 tsp
Prawns(small, shelled, deveined) 250 gm
Onions chopped finely 2
(I love the tasye of button onions more, so if u like, u can substitute 12 small onions for the onion)
Ginger(chopped fine) 1/2 inch piece
Garlic (crushed) 6 nos.
Green chillies(chopped finely) 8
Tomato(chopped fine) 1/2
Turmeric powder 1/2 tsp
Chilli powder 1-2 tsp
Cumin seeds powdered 1 tsp
Coriander powder 1/2 tsp
Soya sauce 1/4 tsp(optional, this adds more taste)
Salt 1/2 tsp
Curry leaves(chopped) a stalk
Coconut oil enough to saute the above items without it turning
1. Soak the biryani rice in water either overnight or for at least 3 hours.
2. Grind together all the ingredients for the pathiri till the rice is fully ground into the coconut milk.( approx. 10-15 minutes in a mixie). Strain and keep.
3. Take a steamer, and fill with water and keep to boil.
4. Meanwhile, take a deep dish which will fit inside the steamer. Make sure it will accommadate the pathiri and filling too..Also, make sure that there are no indentations or designs on it, since the pathiri tends to stick to these grooves, and when you try to slide it out, your finished pathiri will crumble up.Grease the dish with some ghee, pour 2 large tbsp of the batter, and steam.
5. After 5 minutes of steaming, turn heat to low, and open steamer. Do not take the dish out of the steamer. Put half of the prawn filling and spread out as a thin layer. Pour one more tbsp of the batter on top of this and steam on high again.
6. Open again after 5 minutes of steaming. Pour one more spoon of the batter on to this layer. Steam again.
7. Open after 5 minutes, spread the rest of the prawn filling onto this, pour one spoon batter and steam again.
8. Open again after 5 minutes, pour the rest of the batter as the next layer. Steam again for 15-20 minutes.
9. Remove from steamer and leave to cool.
10. Invert this dish onto a plate,Cut into pieces and serve while warm.
1. Cook prawns in 1 cup water, a pinch of turmeric and a pinch of salt. Drain.
2. Saute together all items in coconut oil till well mixed .
3. Add prawns last. Mix and use as filling.
1. You could use the prawn filling as a lovely accompaniment to rotis,etc..
2. If the pathiri doesn't come loose from the dish when you invert it, try running a sharp knife around the edges and then invert it.
3. This pathiri can also be made without prawn filling. Just pour 1tsp ghee in between layers each tie, steam and invert onto a plate. Cut into diamond shapes, serve hot with mutton or beef or chicken gravy. This is what I make for dinner on some days...adukkupathiri + beef curry.
Check out my beef curry recipe...
4. If you have any chicken curry left over,take the chicken pieces, debone them, put them back in the curry and heat till all the water has dried up, and voila! you get a lovely chicken filling for making chicken adukkupathiri!!