Nasuha Blog: Wheat Flour

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EID MUBARAK!!!!!!!!!!!!!

Eid ul Adha or Bakrid is also called as “feast of sacrifice. Bakrid is one of the most important Muslim festivals. Eid began with we all getting ready to go to the eidgah for the eid prayers. This is the first time, I went to the mosque to offer festive prayer. I was pretty much excited and after finishing the prayers, there was a small breakfast session and kids enjoyed a lot as many games were there for them. After spending some time, we came back and my lunch work started.

This time I wanted to make it simple, so instead of biryani, I planned to make ghee rice, mutton curry and Kerala style parippu payasam. For the mutton curry, I thought of making something different, which I never made before and so I finalised on “nalli nihari”, which from so long I was thinking of preparing.

Nihari is a stew made of meat in which traditionally the meat is slow cooked for hours. The spices and the taste will make this dish unique.

The word “Nihari” is originated from Arabic “Nahar” which means “day”, this is cooked overnight for 6- 8 hours. This is served to the emperors after the morning prayers. If the Nihari masala is made and stored prior to cooking, it will make easier to prepare. This is prepared with the leg pieces of goat. Hope you all like this. Try this out and let me know.

Ingredients:

Nihari Masala:

Fennel Seeds- 2 tsp
Cumin Seeds- 2 tsp
Cloves- 4 nos
Cinnamon- 1 small stick
Cardamom- 3 nos
Big Cardamom- 2 nos (optional)
Nutmeg- 1 tsp
Mace- 1 Tsp
Black Pepper- 1 tbsp

For the Curry:

Mutton- 2 Pounds
Onions- 4 nos
Green Chillies- 3 nos
Oil- 2 tbsp
Ginger and Garlic Paste- 1 tbsp
Red Chilli Powder- 2 tbsp
Coriander Powder- 2 tbsp
Salt- as required
Nihari Masala- 3 tbsp
Whole wheat Flour- 4 tbsp
Water- 1 Cup
Lemon Juice- 2 tbsp

Method:

For masala:

Dry roast the ingredients in the masala till nice aroma comes. Switch off and grind to a fine powder when cooled.

For the Curry:

Slice the onions and green chillies and wash and drain mutton. Keep this aside.
Heat a pan with oil, add the sliced onions and green chillies.
When the raw smell disappears and when they turn light brown in colour add the ginger- garlic paste. Stir well.
Add the red chilli powder, coriander powder and salt. Add the cleaned mutton pieces and stir for about 5- 6 minutes on a medium flame.
Add the Nihari masala. Mix, add little water and cook on low flame with a lid, till the spices all get blended well with the mutton pieces.
Meanwhile, add the whole wheat flour to a cup of water and stir well and make sure that lumps are not formed.
After some about 45- 50 minutes, take off the lid and add the whole wheat flour mixture in the mutton gravy and mix well.
When the gravy thickens, switch off the flame and add the lemon juice on top.
Garnish this using julienned ginger and serve along roti, chapatis, naan, biryani, pulao. I served along with ghee rice.

These days I am a little busy with my personal stuff and I know I am not spending too much time at my little space. I really miss my friends, my fellow bloggers comments and their new recipes and so on. I will try my best to keep in touch with you folks.

Holy Ramadan is coming to an end and fasting and feasting for iftar is going in full swing. In between, I have tested and tried many different dishes. Some were tasty and repeated and some weren’t. Today I am going to take you through one of those recipes which worked well for me. I made this for the first time and was successful.

As fasting is going on, by evening I will be excited to prepare some new dish and so I will be searching on the net or calling my mom to help me out. One day I came across this pathiri and I felt this is perfect for Iftar.

There are different varieties of pathiris, which are steamed, pan fried or deep fried. This is a deep fried one. As many of you might be already aware, this dish comes from the Malabar cuisine and their dishes are usually quite rich and flamboyant. This erachi pathiri is a meat stuffed bread, that is deep fried and then roasted in an egg mixture. I didn’t do the roasting part i just finished it with deep frying. This is a very popular Ramadan dish and can also be made for special occasions.

Ingredients:

Wheat flour- 2 cups
Salt- as per taste
Oil- 2 tbsp
Water- required to knead

For the filling:

Boneless Chicken- 250gms
Turmeric powder- 1 tsp
Red chilli powder- 2 tsp
Salt- as required
Onions (chopped)- 2 cups
Ginger and garlic paste- 1tbsp
Green Chillies (chopped)- 2 nos
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tsp
Garam masala powder- 1 tsp

Method:
For the dough:

Mix the wheat flour, salt, oil and water well, till it forms a perfect chapathi dough. Keep this aside till we prepare the filling.
Pressure cook the boneless chicken along with red chilli powder, turmeric powder, salt and little water. Once it is cool, the cooked chicken is grinded in a hand mixer and keep it aside.
Heat oil in a pan and fry onions till translucent. Add the ginger and garlic paste, chopped green chillies. When the raw smell disappears, add all the powders, ground chicken and required amount of salt. Mix well till the chicken is coated well with masalas and switch off the flame.

For assembling:
Make small balls from the prepared chapathi dough and roll two lemon sized balls in the shape of chapatis.

Spread the filling on one rolled out chapathi and over that keep the other rolled chapathi and press the edges using your fingers and roll the edges with fingers to form a nice design and also that the filling won't come out when it is deep fried.

Heat some oil in a deep frying pan and fry the above made pathiri till golden brown on both sides. Repeat the process till all the pathiris are made. Serve the hot steaming pathiris as it is.