Pathiri Recipe

Pathiri Recipe
by : Lakshmi Ajith
Ingredients:
Rice flour - 2 cups
Water - 2 cups 
Salt - as needed
cumin seeds – ½ tsp
Coconut Oil - 2 tbsp
In a vessel, boil 2 cups of water. Add enough salt, cumin seeds and 2 cups of rice flour slowly. Cover and cook on low flame for just 1 to 2 minutes. Switch off the flame. Using a wooden spatula or spoon mix it thoroughly and Cover it for 20 minutes. Knead the dough until it becomes uniformly smooth. Pathiri will be softer if you knead when the dough is still hot. Roll out small portions of the dough into lime sized ball. Using a pathiri press / chappathi press flatten each ball into thin pathiri. You can apply some oil to both sides of the pathiri press to prevent sticking. Heat a non-stick tawa and when it become hot, lower to medium flame and place each pathiri on it. Flip over after 10-15 seconds and press on the center with back of a flat spoon and wait till it puffs up. Wait for another 30 seconds. You should flip the pathiris when the steam is coming from it. Do not allow the pathiris to get brown. It should be white in color.
Chicken Mappas recipe:
Ingredients:
Chicken - ½ kg
Whole spices – ( Fennel seed – ¼ tsp, whole pepper corns – ¼ tsp, cinnamon stick – 1 inch, bay leaf – 1, cloves – 5-6, cardamom – 2-3, star anise – 1)
Garlic paste – 2 tsp
Ginger paste-1 tsp
Green chilly – 1
Curry leaves - 2 strings
Onions – 2
Salt- As required
Turmeric powder – ½ tsp
Chilly powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Pepper powder - 2 tbs
Tomatoes – 2
Coconut milk – 1 cup

Marinate the chicken pieces with salt, coriander powder (½ of the total quantity used), garam masala (½ tsp), turmeric powder, pepper powder, curry leaves & salt. Keep it aside for 2 hrs.
Heat oil in a pan at medium heat and add the whole spices. Stir for a few seconds and add ginger garlic paste and sauté well. Then add thinly sliced onion and little salt. Sauté until the onions start turning brown and then add green chillies and few curry leaves. Add the remaining turmeric powder, chilly powder, coriander powder and ½ tsp garam masala powder. Stir for about 30 seconds or until their raw smell is gone and add chopped tomato. Sauté for a minute. When the tomato becomes soft add the chicken pieces. Mix everything well. Lower the heat to medium-low and cook the chicken until done, stirring 2-3 times in between. Then add thick coconut milk and cook for 5-7 minutes. Add the remaining pepper powder and some curry leaves and switch off the flame.