കിടിലൻ കോഴിയട||Kozhi Ada||Chicken Hot Pockets||Koyada||Iftar Snack-Malabar Kozhi Ada||Recipe No:05

Kozhi Ada/Chicken hot pockets is a tasty,crunchy and crispy snack,which is filled with spicy chicken.It is an authentic, traditional Malabar (Northern part of Kerala,India) dish served during Iftar parties.Here is the recipe ,try this,prepare with patience until you get a dry filling and crispy wrappers since that's the secret for the best Kozhi Ada.




Ingredients

Boneless Chicken- 5 pieces
Dry red chilies-3 Nos
Whole white pepper- 10 Nos
Green chilies-6 Nos
Ginger-2 small pieces
Garlic-10 Nos
Curry leaves-One stick
Coriander leaves-One fistful
Turmeric powder-Half teaspoon
Garam Masala- One teaspoon ( preferably home made)
Kashmiri chili powder-One teaspoon
Fennel seed powder-Quarter teaspoon
Lemon - One half lemon
Onion - one
Shallots - 20 Nos
Wheat flour- Three fourth cup
Semolina- Quarter cup ( Un roasted )
Milk - One cup
coconut oil-2 cups
Salt - One teaspoon
Water-2 Teaspoon




Method of preparation

Take some boneless chicken pieces, 3 dry red chilies, 10 whole white pepper,3 green chilies, small piece ginger,5 garlic, 3 petals of curry leaves and some fresh coriander leaves
Add 2 teaspoon water and grind all dry items
Marinate chicken pieces with quarter teaspoon turmeric powder, half teaspoon homemade garam masala, juice of half lemon and quarter teaspoon salt
Allow to rest for at least half an hour
Keep a pan and add 2 teaspoon of coconut oil
To the heated oil, add chicken pieces and cook well
Once its cool,shred chicken pieces
Take one onion, 20 shallots, 3 green chilies, 5 garlic, a piece of ginger , some curry leaves and some fresh coriander leaves
Chop onion, shallots,garlic ,ginger, green chilies , curry leaves and coriander leaves
In a pan add 3 teaspoon of coconut oil
To the heated oil, add chopped onion and shallots
Add quarter teaspoon salt and sort well
Add chopped ginger, garlic and sort well
Add shredded chicken and stir well
Add chopped green chilies, curry leaves, coriander leaves, mix well
Add quarter teaspoon turmeric powder, one teaspoon kashmiri chili powder, half teaspoon home made garam masala, quarter teaspoon fennel seed powder and stir well on very low flame
Make sure all ingredients are dried well
Take three fourth cup of wheat flour and quarter cup of un roasted semolina
Add quarter teaspoon salt and mix well with chilled milk
Knead and make a smooth and soft dough
Flatten the dough and cut with cookie cutter
In the middle keep the prepared filling
Fold and make crescent shape and seal the edges
Keep a pan and add coconut oil for frying
To the heated oil add chicken hot pockets and fry well
Its a super crispy snack, even after its cool, it wont loose its crunchiness
Its an Iftar dish, serve hot


Prepare and give us a feed back

Thank you all.

Mail : orchidcafe4u@gmil.com

Follow me on twitter :orchid_cafe

Follow me on Instagram - orchidcafe4u

Facebook Page- orchid cafe


Comments

Post a Comment

Popular posts from this blog

Nellikka Karuppichathu || Black Gooseberry Pickle || Kari Nellikka || Ep No :63

Image
Nellikka Karupichathu/Kari Nellikka /Black Gooseberry Pickle is a traditional dish of Kerala. All the ingredients which is used in the dish is healthy and the gooseberries have got many health benefits. It takes a month or 30 days for the preparation. It requires lot of patience through out the process. It's a spicy dish, but the spice level can be adjusted as per the choice. The Iron content in the gooseberries gives the black color and hence its rich in Iron, it can be given to pregnant women and children,as it prevents Anemia .  Here's the recipe of black gooseberry pickle which is a best combination with hot rice or porridge. For that take 2 kg fresh gooseberries, wash thoroughly under running water and keep them to drain water. Take one fistful of bird's eye chilies, and fresh curry leaves. An earthen pot is mandatory to prepare black gooseberry. Keep an earthen pot  exclusively for making black gooseberries. The pot used for the process of making black gooseberries ca
Read more

Mutta Petti|Malabar Special Spicy Egg Box|Iftar Dish-Mutta Petti |Recipe No:02

Image
It's a famous Malabar( Northern part of Kerala ,India ) special dish prepared during Iftar.A delicious dish prepared with boiled egg and spicy masala.Prepare and enjoy the goodness of authentic Malabar food.I am sure that this Malabar delight will make your day a special one. Ingredients Water - Two and a half cup Eggs-3Nos Onion -3Nos Ginger -One small piece Garlic-6Nos Coriander leaves Curry leaves Wheat flour -One cup Milk-Quarter glass Refined Oil -2Cups Turmeric Powder -Half teaspoon Dry red chili powder - Half teaspoon Pepper Powder - Quarter teaspoon Garam Masala- Half teaspoon (Preferably  Home made ) Corn flour -6teaspoon Salt - As per taste Method of preparation Add a cup of water to the pan and add 3 eggs Add one teaspoon of salt,boil for 15 to 20 minutes Once its boiled put off the flame Allow egg to cool and remove the shell Take 3 onion, a piece of ginger, 6 garlic, some coriander and curry leaves Cut onion lengthwise Cut garlic a
Read more

Olakkudi Mulakittathu||Sail Fish Curry||Meen Mulakittathu||Kerala Style Sail Fish Curry||Episode Number: 54

Image
  Sail fish is a big fish which can be made curry, which is a best combination with tapioca and rice. Method Of Preparation Take 4 pieces of Malabar tamarind and wash well. Soak it in water along with some salt. Take 2 pieces of finger and 2 green chilies, chop well. Keep 2 table spoons of Kashmiri red chili powder, 2 tablespoons of red chili powder, half tablespoon turmeric powder and quarter tablespoon coriander powder. Take washed and cleaned 600 grams of sail fish. One kg sail fish costs 360/-Indian Rupees as of September 2020. Keep earthen pot and add one tablespoon coconut oil and some curry leaves. Switch off flame and add all powders in it, stir well. Add 2 cups of water and put chopped ginger and green chilies. Switch on the flame and allow to boil. Put fish pieces and stir well. Add curry leaves, close with lid and cook well for 10 minutes. Meanwhile take 5 small onions and 10 garlic, chop well. Switch of the flame when fish cooked properly. Ke
Read more