COCONUT RICE

This delicious rice dish of Cochini Jews is very interesting.

INGREDIENTS : 2 cups Basmati rice, 1/2 cup grated coconut, 2 cups coconut milk, 3-4 onions, 1″ ginger, 1-2 cloves garlic, 3-4 cardamoms, 5-7 cloves, 1 2″ cinnamon stick, few black pepper corns, salt to taste, coconut oil, 2 cups water.

DIRECTIONS : Wash the rice thoroughly…….. Soak for at least half as hour….. Heat oil…… Finely chop onions and stir fry till golden brown……Grate the garlic cloves & ginger and add to fried onions….. Sauté…… Drain the rice and add to the above mixture…… Add salt….. Sauté……. Add cardamom, cloves, black pepper corns & cinnamon……. Sauté……. Mix in grated coconut and coconut milk…..

Stir well….. When the rice mixture starts boiling, reduce the heat…… Cover….. Simmer for at least 10- 12 minutes……. Add water as required….. When done, remove from heat….. Keep aside covered for at least 10 minutes……. Serve hot.

NOTE : Normally for each cup of Basmati rice, one requires 2 cups of water….. Here, as one is adding 2 cups of coconut milk, one should add 2 cups of water.

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CHICKEN CUTLET

This Cochin Jewish style cutlets are very similar to schnitzels made in Austria…….. This is one of the favourite snacks of the Cochini Jews……. Can be also had as starters.

INGREDIENTS : 500gms Chicken breasts, 8- 10 cloves garlic, 1/2 ” ginger, 2-3 green chillies, 1/2-1 tsp black pepper powder, salt to taste, 1 lemon(optional), 1-2 eggs, 1 cup bread crumbs, 1/2 cup flour, oil as required.

DIRECTIONS : Wash & make fillets of chicken breasts…… Beat the fillet with mallet according to the thickness required……. Make a paste of garlic, ginger and green chillies……. marinate chicken fillets with the paste, black pepper powder, salt and lemon juice……… Mix bread crumbs with little salt……

Dredge the chicken fillets in flour, then egg and finally bread crumbs to form cutlets…….

Heat oil…. Fry the cutlets on medium heat till golden brown and crisp on both sides……

Take out on paper towels…….. Serve hot.

NOTE : Lemon juice is optional…… Black pepper & green chillies can be reduced according to taste.

CHICKEN PASTEL

This is an old recipe, most probably, of Portuguese origin…… These are deep fried half moon parcels made with rice/flour and filled with stuffing ….. Various types of stuffings are made from different vegetables, eggs, fish, varieties of meats, etc……. Can be had as snacks/starters……

INGREDIENTS :
For Dough : 3 cups rice flour/all purpose flour, 1 egg lightly beaten, 4tbsp melted butter, 1tbsp vegetable oil, 3/4th cup water, salt to taste.
For Stuffing : 500 gms chicken mince, 6-8 onions, few cloves garlic (optional), 1 potato, 2 carrots, 1-2 tsp black pepper powder, 1/2 tsp turmeric powder, 1-2 tbsp vinegar, 2-3 green chillies, few sprigs of coriander, salt to taste.
Oil for frying.

DIRECTIONS : Mix together butter, oil, egg and water……. Combine about 2 cups flour and salt in another bowl……… Pour egg & butter mixture slowly into the salt & flour mixture…..Keep stirring so that the flour does not clump up…… Add rest of the flour while mixing with hands……. Keep working to form a ball and till the dough is not sticking on the fingers…. Knead till the dough is very smooth…… Cover with a damp cloth and keep aside for at least for 15mins.

To make the stuffing, heat oil….. Add chopped green chilies, ground garlic & sliced onions…… Sauté…….Add finely chopped potatoes & carrots….. Sauté……. Now add in the minced chicken……..Mix in black pepper powder, turmeric powder & salt…. Cook covered till almost done and the mixture dries up…… Stir in vinegar and chopped coriander leaves….Sauté till done….. Cool.

Divide the dough in small balls….. Roll each ball out thinly…… Place a heaped spoon of stuffing on each , fold to make half moons and seal……. Deep fry these pastels in hot oil till golden brown…..Serve hot.

NOTE : If made with rice flour, covering the dough with damp cloth is a must.