Kothu Parotta ( literally, minced parotta )

Kothu Parotta ( literally, minced parotta ), is a high energy, famous street food of Tamil Nadu, South India. Seeing this being made in roadside hotels is awesome...:)
         Parottas                           - 2 or 3
·         Eggs                              - 3
·         Oil                                  - 2 tbsp
·         Mustard                          - ¼ tsp
·         Cumin seeds                   - ½ tsp
·         Curry leaves                     - a few
·         Onion                               - 2
·         Minced garlic, ginger          -  1 tbsp
·         Green chilly                       - 1
·         Red bell pepper cubed        - ½ cup
·         Mashed tomato                   - ½ cups
·         Chaat masala pwd             - ½ tsp
·         Red chilly flakes                - 1 tsp
·         Garam masala pwd           - ½ tsp
·         Salt to taste
·         Fresh coriander leaves





Method:


1.   Heat oil in medium flame in a wide pan
.
2.   Add mustard, cumin seeds and curry leaves.

3.   Sauté till it pops.

4.   Add finely chopped onions and cook until transculent.

5.   Add minced garlic, ginger, green chillies and cook for 1 minute.

Chop Red Bell Pepper, green chilly and fresh coriander leaves to fine slices.

6.   Add cubed red bell pepper and finely chopped fresh coriander leaves.

7.   Sauté well for few seconds.

8.   Add mashed tomato and cook for few minutes until oil separates.

9.   Add chaat masala pwd, red chilly flakes, garam masala pwd and salt.

10.Combine well.

11.Tear and break Parotta to fine bite sized pieces.

12.Add chopped Parotta and stir fry the Parotta pieces, until the curry and onion mixture is well blended with Parotta.

13.Once the Parotta absorbs all the spice masala to it, break the eggs and add into the pan directly.

14.Increase the heat and mix continuously until the eggs are scrambled.

15.Now bring the flame to low medium, and cook the eggs together with minced parotta, until the masala turns dry

16.Remove from flame.

17.Garnish with freshly chopped coriander leaves.

18.Serve hot with onion raitha & any sauce.

Kozhi Pidi

Kozhi Pidi - Curried Chicken and Dumplings        

Ingredients:-

For Pidi / Dumplings

Rice powder - 1 cup ( Roasted) 
Crushed cumin seeds - 1/2 tsp
Salto taste
Water - 1.5 - 2 cup
Oil - 1 table spoon (optional)

Bring to boil Water and salt . When it is bubbling hot add rice flour and crushed cumin seeds.
Cover it with a lid and switch off the flame. Let it stand for 2 minutes. 
Add oil and using the hand of a (wooden) spoon combine very well.
Use your hands to knead it to a dough like we do for idiyappam.
Make small balls with the dough .
Steam it in an Appachembu or steamer for 15 minutes or till it is done and keep aside
( You can shape it into whatever you like..
Most of the pidi in the net have dimples in it, i think that would be really good , but this is the way my grandma used to make it, so i decided to stick with it :) ).


For Kozhi / Chicken curry

Chicken - 1 lb
Onion chopped - 2 medium
Ginger crushed - a small piece
Garlic crushed - 3-4 cloves
Green chili chopped - 1
Tomato chopped - 1 large
Cardamom, star anise , and cloves crushed - 1 tsp
Mace - 1 
OR Garam masala - 1 tsp
Red chili powder - 1 tea spoon
Coriander powder - 1 table spoon ( or roughly  two times the chili powder)
Turmeric powder - a pinch
Thin coconut milk - 2 cup
Salt to taste
Curry leaves

Method for making Kozhi pidi

Clean and cut the chicken thighs into small pieces . Wash well and pat dry.
Heat oil in a heavy bottomed cooking vessel and curry leaves.
Add chopped onion and saute for 6-7 minutes and add crushed ginger , garlic and green chiles.
Fry it for 2 minutes and add chopped tomato and saute till the oil separates.
Make a paste with chili , coriander and turmeric powder , by adding a little water and add to the pan
Fry it for a minute or two and add the chicken pieces. 
Add 1 cup of thin coconut milk and cook for 20-25 minutes or until chicken is thoroughly cooked through.
Add crushed spices and mace and steamed Dumplings and combine well. 
Cook covered for another 5-7 minutes and simmer for 2 minutes uncovered.
Remove from fire and serve warm.