I used to dream that when my lil one starts school full day I will get into some serious blogging and do a lot of cooking. Its almost 2 weeks since he started school and still I havent done much of blogging or even cooking. When my parents were here my kitchen was soo busy and lots of cooking did happen but now expect in the morning my kitchen is all so quiet and my house is soo silent except the noise of some cars speeding by ! So I guess getting into that mood might take some time as I am in the holiday withdrawal mode reminiscing all the good times we had the past 2 months. Now that I have a few hours all by myself I am also looking for options to make myself useful other than just sitting at home which has also taken its toll on my hobbies, but anyway I am sure about one thing whether I am free or busy I will never abandon this little blog of mine :)
Anyway coming back to topic...Have you ever craved for something which you have never cooked or tried ?? Well one fine morning I got a craving for eating this from nowhere, I wonder how it came but that day I ignored it beacuse if my laziness, but few days passed by and it was still in the corner of my mind and after a week or soo the craving hit back with all its strength which left with no choice rather than making it. So after googling it I came across few recipes here here and here and I adapted the recipe from all three to make my own :) I am glad I did as we all loved it and now even if I crave for it I can rely on my blog to whip it up in a jiffy :)
For pidi/ dumplings
Rice flour - 1/2 cup
Water - 1 - 1 1/2 cup
Shallots - 3-4
Fennel seeds - 1 tsp
Grated coccnut - 1/2 cup
For chicken masala
Boneless chicken - 250 gm
Onion - 2( finely chopped)
Tomato - 1 small( finely chopped )
Fennel seeds - 1 tsp
Ginger -garlic paste - 1 1/2 tsp
Red chilly powder - 3/4 tsp
Turmeric powder - 1/8 tsp
Pepper powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala or chicken masala - 1 tsp
Green chillies - 1 or 2
For coconut gravy
Coconut oil - 1 tbsp
Grated coconut - 1/4 cup
Whole garam masala ( small piece of cinnamon, one clove, one cardamom, one bay leaf )
Thin coconut milk - 1/2 cup
Thick coconut milk - 1/4 cup
Making of Pidi
- In a bowl take the rice flour, add salt, boiling water and make a dough.
- In a Mixie make a course paste of grated coconut, shallots and fennel seeds.
- Add the paste to dough and mix well, knead and make a smooth dough.
- Take a small ball of the dough( 1 tsp ) and roll it into a ball and gently press it down and make an impression in the middle with the thumb.
- Steam it for 10 minutes.
Making of chicken masala, coconut gravy and the final process.
- Cut the Boneless chicken into small cubes.
- Marinate the chicken cubes with chilly powder, turmeric powder, coriander powder, chicken masala, pepper powder, ginger garlic paste and salt.
- In a saucepan or cheena chatti /kadai add coconut oil and add fennel seeds and when it releases smell add finely chopped onions, curry leaves and saute until onions are brown and soft.
- Add chopped tomatoes and cook until mashed and becomes a paste.
- Add marinated chicken, salt and cook until chicken is done
- Meanwhile in a nonstick pan add coconut oil and add the whole garam masala and saute for a minute or so.
- Add grated coconut and roast it until golden brown. Once its cool grind it into a paste.
- Add the grinded paste and the thin coconut milk to the cooked chicken.
- Add the steamed pidis/ dumplings to it and cook it covered for 3-4 minutes.The masala will be coated well into the dumpling now.
- Finally add the thick coconut milk and when its about to boil turn off the flame.
- Garnish with coriander leaves if you like.
SERVE WARM AND ENJOY !!