Friday, August 15, 2014

Kinna Pathiri

     This post was supposed to be posted some weeks back, in Ramadan. I was so pressed for time, more time is focused on religious affairs and duties. Here in middle east, we can feel the spirituality or the feeling of Ramadan well with special prayers and all. At our home, it's usually traditional menu during Ramadan days. We usually prepare our Malabar specials. This recipe is one of that "Traditional Malabar Iftar Special".

     Malabar cuisine is famous for its pancakes (Pathiri) and steamed rice cakes (Adukku Pathiri, Kinnapathiri, Irachipathiri etc.,.). The word pathiri traces its origin to the Arabic word 'fateerah' meaning pastry. It is believed that pathiri itself originated with the Arabs in Malabar. Kinnapathiri is a layered steamed pan cake with meat filling. This kinnapathiri can be prepared by using beef or chicken as filling. Off to the recipe...


For batter :

Biriyani rice : 1 cup
Thick coconut milk : 1 1/2 cup
Cardamom pods : 3
Salt to taste

For filling :

Beef (Chicken) : 1/2 kg
Onion : 2
Ginger paste : 1 1/2 tsp
Garlic paste : 1 1/2 tsp
Green chillies : 3
Curry leaves : 2 sprig
Coriander leaves : 2 tbsp chopped
Garam masala : 1 tsp
Turmeric powder : 1 tsp
Red chilly powder : 2 tsp
Coconut oil : 2 tbsp
Salt to taste


For batter :

1. Soak biriyani rice in water for 5 hrs.
2. Grind the rice with cardamom and enough coconut milk to make a smooth paste. Pour it to a bowl and add remaining coconut milk and salt, mix well and make a thin batter.

For Filling :

1. Cook beef or chicken (With out bone) by adding 1/2 tsp turmeric powder, 1 tsp chilly powder, 1/2 tsp ginger garlic paste and salt.
2. Heat 2 tbsp oil in a wide pan and add chopped onion followed by salt and saute well. When it becomes transparent add ginger garlic paste and green chillies. Saute until the raw smell of ginger garlic paste goes.
3. Add 1/2 tsp turmeric powder, 1 tsp chilly powder and garam masala into it. Saute for 2 minutes and add  minced beef or chicken into it and mix well.
4. Add chopped coriander leaves and curry leaves, check for salt and off the flame.

For steaming :

1. Get ready with steamer.
2. Place a flat bottom vessel (Kinnam)  in the steamer and grease it with ghee.
3. Pour a big ladle full of batter. Cover the lid for few minutes to cook.
4. Now open the lid, drizzle 1 tsp of ghee. Pour another ladle of batter, cover and allow to set.
5. Open the lid, spread meat masala and pour ladle full of batter to cover the meat. Allow to set.
6. Repeat the process until meat masala and batter finish.
7. Cover and steam for another 20 to 30 minutes.
8. Now our kinnapathiri is ready. Allow it to cool. demould it and cut into desired shape.
9. Serve hot. Enjoy!!