0

Spicy Rice Flour dough balls aka Papri noh loth/atto/khichi 

Salams lovely people, pray u are all well..I guess for some of you the holidays have started. Lucky you!! I’m sadly working throughout. My girls during their holiday tend to give me a list of their fave foods so that they can indulge during their time off and they can enjoy it a bit more than usual..the one thing at the top of their list was something that I really enjoy eating too, and it brings back great childhood memories. This is a traditional Guji thing, the dough is actually used to make rice flour poppadoms which we call Papri, they are rolled out very thin, there’s a special technique and a special steel rolling pan is used to roll them, it’s a long procedure to actually make the papri itself.  Once rolled out they are laid out on some thin fabric and left to dry out in the sun all day..I have fond memories of myself and my cousins helping our mums and aunts lay them out in the garden and also trying to hide or eat the ones that got all crumpled and messed up (oh well, now they know) I, later was promoted to rolling them out once I had mastered it. Once completely dry, they can be stored in air tight containers and you can either fry, grill or microwave them. Well the dough itself, once boiled is yummy scrummy to eat on its own, drizzled with oil or butter it’s just something very enjoyable…and the fragrance while it’s boiling is just amazing. I do hope you try it out. Please let me know if you do make it and how you liked it.

INGREDIENTS:

6 Cups Rice Flour

2 Tbs Sesame Seeds

6 Cups of Cold Water

4 Tbs Green Chillies (Ground)

1 Tbs Cumin Seeds

2 Tbs Carom Seeds

3 Tbs Salt

3 Tbs Papad Kharo (available in Asian grocery stores)

Oil or butter to drizzle on top (optional)

METHOD:

Measure the Rice flour into a large mixing bowl or if u have a stand mixer then into the mixer bowl and add the Sesame seeds.

In a large Saucepan bring to the boil the 6 Cups of water, once it comes to the boil, add the green chillies, cumin seeds, carom seeds, salt and the Papad Kharo and give it a stir, turn the gas to medium and let this simmer for 10 minutes.

After the water and spices have simmered for 10 minutes slowly pour this into the bowl with the Rice flour and sesame seeds. If using a stand mixer then using the dough hook attachment mix on medium speed until the dough has all come together. If doing by hand first mix with a wooden a spoon as it will be very hot, once it starts to come together use your hands to knead it. The dough will be quite soft and sticky. Take the dough out onto the work top or into a large try and knead for a while until it has all come together.

Take a bowl of lukewarm tap water and wet your hands and take small tennis ball sized pieces of dough and roll into a smooth ball and then flatten, poke a hole into the middle of the flattened dough ball making sure the hole goes right through. Lay them in a large tray and cover with a clean tea towel or cling film to stop then drying out.

Now to cook the dough balls, boil water in a kettle and pour into a large saucepan, fill it to around 3/4 full. Turn on cooker to high to make sure the water is boiling, slowly lower around 3 or 4 of the flattened dough balls into the water and turn the gas medium to high, let it boil for around 20 to 30 minutes making sure they are cooked throughout. You can test it by breaking the dough with a fork and checking it’s not raw inside. Remove the cooked dough balls With a slotted spoon and put in a colander to strain for a few minutes.

TIP: Enjoy these spicy dough balls at its best, drizzle some olive oil or sunflower oil on top or you can always have it with a few blobs of butter. Yummy!!!

Enjoy 😇
 Spices needed for the spicy dough balls

 Rice Flour & Papad Kharo (available from Indian grocery stores)
 Bring the 6 cups of water to the boil and firstly add the cumin seeds (whole jeera)
 Add the green Chillies
 Then the Carom seeds (Ajwain)
 Then goes in the Salt
 Lastly the Papad Kharo (looks like salt)
 Give it a stir and simmer for 10 minutes
 It will look like this after its simmered for 10 minutes

 Place the rice flour in your stand mixer bowl  with the sesame seeds (use dough hook attachment)
 Pour the spiced boiled water into the bowl with rice flour and mix


It will all start to come together

 Take out the dough onto the work top and knead with your hands until it all comes together properly
 Dough should look like this, nice and smooth, then make flattened dough balls (wet your hands as dough may be sticky)
 The flattened dough balls all ready
 Carefully place 3 or 4 dough balls in a large saucepan of boiling water and cook for approx 20-30 minutes

 Just check it’s cooked through and not raw in the centre
  Drizzle oil (olive or sunflower) or even some butter and enjoy mmmm

Advertisements
2

Easy Butter Chicken

Salams all my lovely fellow cooks…it’s been a while, I know I know…you will all have to be patient with me.  I have been cooking away but just finding time to actually blog has been difficult…I havent forgotten you all.  Today I’m posting a family fave, it may also be your fave 😬 Hubby dearest always mentions a butter chicken he had when he went India, he said he’s not had any like that any where. Mine may not be like Karims in Delhi but he does say it is one of the best he’s had so I guess I’m happy with that. Anyways here goes my dears….any questions pls feel free to ask.

INGREDIENTS:

1 chicken – cleaned and drained (cut into medium pieces-or if preferred u can use chicken fillet too)

2 small onions (chopped or sliced)

75g butter

2 tsp coriander & cumin powder

1 and half tsp chilli powder

2 tsp ginger and garlic paste

1 tsp garlic paste

1 and half tsp Salt (add more or less to taste)

3 tbs Natural yoghurt

2 tbs Tandoori Powder

3 tbs Tomato Puree/Paste

Half tin chopped tomatoes (blended)

1 small tub Double Cream (300ml)

Chopped fresh coriander

METHOD:

Marinate the chicken pieces in the coriander/cumin powder, red chilli powder, salt, ginger/garlic and garlic and the yoghurt and leave for about 20-30 minutes.

While Chicken is marinating  melt the butter in a medium pot and add the chopped/sliced onions and cook until the onion have softened.

Add the marinated chicken and cook covered on medium to low heat for around 10 minutes, then add the tinned tomatoes, tomato puree and tandoori powder and stir until well combined and cook on low heat for another 10 minutes

Pour in the fresh cream and stir and let this cook again for around 5 to 7 minutes, if the masala looks too thick add some boiled kettle water just to loosen the masala slightly.

Sprinkle some chopped coriander.

Enjoy 😘

 Place the chicken in a bowl and add the spices for the marinade

 Mix in the spice and ensure the chicken is well coated in all the spices and yoghurt
 While chicken is marinating soften the onions in butter
 Now add the marinated chicken to the pot with softened onions
 Mix well, cover and cook on medium heat

After around 10 minutes add the tandoori
powder, tomato puree and blended tinned tomatoes
 Mix well and cook again for around 10 minutes
 After cooking for around 10 minutes it’s ready to add the fresh cream
 Pour in the fresh cream and stir and cooks again for around 5 minutes on low heat
 Enjoy with some hot rotlis/rotis/chappatis and some spicy Mango pickle/achaar