Grand Easter special..

Kairali sisters extend warm EASTER GREETINGS to all our friends and well wishers..The feast at the culmination of lent in Kerala is rich in tradition, flavor and a unique taste of its own. Here we present three recipes which are sure to make your easter weekend memorable. The three recipes chosen blends the traditional Easter taste (Kerala's own Kallapam) with a signature dish examplifying the meeting of Indian and Persian culture (Mughalai chicken) and a contemporary cuisine that incorporates the goodness of yesterday's and today's quest for new taste(Chemmen (shrimp) pulav)

Kerala's own Kallapam

Raw rice 2 cups (soaked in water for at least 8 hours)
Cooked rice 1 cup
Shredded coconut 1 cup
Shallots 4-5
Roasted cumin powder ½ tsp
Yeast ½ tsp
Sugar 2 tsp
Salt a pinch or as needed

Pre cooking instructions

Soak the rice for at least 8 hours. Mix together yeast and sugar in ¼ cup luke warm water and set aside.

Grind the soaked rice with cooked rice, shredded coconut, shallots and cumin powder in batches to a smooth batter. The consistency should be similar to idly batter. Add the yeast and mix well to combine. Allow to ferment for 8 hours. 

Prior to making appams, add a pinch of salt and mix well.

Heat a non stick tawa on medium high. Pour a ladle full of the batter and allow to spread by itself. Cover with a lid and cook for 2 minutes or until you get a nice brown color on one side. Turn the appams and cook for another minute or 2 or till lightly browned. Serve hot with any curry of your choice. 

Tips

Coconut milk can be substituted for shredded coconut
Addition of shallots is optional


Mughalai chicken

Chicken 1 ½ kg cut to med pieces

For the gravy

Red onions 2 medium, sliced
Ginger 1 ½ TBSP, chopped
Garlic 1 ½ TBSP, chopped
Green chilly 3 big julienned
Tomato 2 small, sliced
Turmeric powder ½ tsp
Coriander powder ½ tsp
Red chilly powder 1 tsp
Oil 1 ½ TBSP

Other ingredients

Butter 1 TBSP
Kasoori methi powder ½ tsp
Cumin powder ½ tsp
Garam masala powder ½ tsp
Cashew nuts ½ cup, soaked in water for 30 mnts and ground to a fine paste
Fresh cream ½ cup
Egg 1 no
Coriander leaves ¼ cup, chopped
Salt as needed
Water ½ to 1 cup

Preparation

Phase I

Heat (med-high) a heavy bottomed pan and add 1 TBSP oil. Once hot, add the chopped garlic followed by ginger and green chilly. Sauté this until raw smell is completely gone. Next add the sliced red onions and sauté till translucent. Once the onions turn to a light pink color, add the red chilly powder, coriander powder and turmeric powder. Saute this mixture well until the masala gets roasted. Now add in the sliced tomatoes and cook the whole mixture until tomato is cooked well. This will take about 3 minutes. Turn off the stove and allow the mixture to cool. Once cooled, grind this with 2 TBSP water to a smooth paste. 

Phase II

Heat another deep bottomed pan at med high and add the cut and cleaned chicken. Add in the ground masala and mix well to combine. Add ½ cup water and cook this covered at medium heat until the chicken pieces are cooked well. You need to check in between and add if more water is needed, little by little until chicken is cooked and semi gravy is attained. Turn off the stove and set aside.

Phase III

Melt 1 TBSP butter in a deep pan and add the kasoori methi powder, cumin powder and garam masala. Stir well until a nice aroma is developed. Now add the chicken curry to this and let it come to a boil at medium heat. Add the cashew paste and incorporate well with the curry. Let it come to a boil. Meanwhile beat the egg well and add to the cream. Combine these two very well and add to curry and mix well. Once the curry starts to just boil, add chopped coriander leaves and switch off the flame. Chicken mughalai is ready to be served. This goes so well with appams, chappathi, naan and even bread…


Chemmen (shrimp) pulav

For shrimp masala

Shrimp ½ lb
Red onions 3 medium, sliced
Tomato paste 2 TBSP
Ginger-garlic paste 2 ½ tsp
Turmeric powder ½ tsp
Red chilly powder 3 tsp
Coriander powder 2 tsp
Cumin seeds ½ tsp
Cinnamon 1 ‘ piece
Cloves 5 nos
Cardamom 5 nos
Thin coconut milk 3 cups
Butter ¼ cup
Salt as needed
Basmati rice 2 cups
Water  ½ cup
Coriander leaves a handful, chopped

Preparation

Soak the rice for 30 minutes in water.

Meanwhile melt ghee in a heavy bottomed pan and add the cinnamon, cloves and cardamom one by one and wait for a nice aroma to ooze out. Next add in the thinly sliced onions and sauté till they are translucent. At this stage add the ginger-garlic paste and sauté well for 3 more minutes. Now add the shrimp and mix well to combine. Once the shrimp becomes firm add the turmeric powder, red chilly powder, coriander powder and salt. Roast this mixture well and add the tomato paste. Sauté this till oil separates. Now add the soaked rice and fry for 3-4 minutes or until each grain is separated. Switch off the flame. Transfer the whole mixture to a rice cooker and add 3 cups coconut milk plus half cup water. Cook till done. Open and add chopped coriander leaves. Keep covered until ready to serve.