CHITTAPS

Chittaps are rich, soft, porous, delicious pancakes….. These are perfect accompaniment to any gravy items….. The East Indian community prepare Chittaps either with a mixture of rice flour & maida OR rice flour & wheat flour, coconut milk, egg and yeast.

INGREDIENTS : 2 1/2 cups rice flour, 1 1/4 cups maida (white flour), 1/2 cup coconut milk, 1/2 cup sugar, salt to taste, 2tsp yeast, 1 egg, oil.

DIRECTIONS : In about 1 tbsp lukewarm water stir in yeast with a pinch of sugar…… Set aside for some time….. Mix rice flour, maida, coconut milk, sugar, salt, yeast mix and egg well….. A little water can be added, if required……Set aside to ferment for at least 2-3 hours….. Stir batter again…. If required, add little more coconut milk to get pouring consistency.
Heat a nonstick pan….. Lightly grease with oil…. Pour batter with a ladle on the pan, softly spread it to form a pancake…… Cover (to retain the heat) and cook on slow fire for a minute or two….. Flip….. Cook uncovered for a few seconds till done….. One side will be light brown and the other side whitish…… Serve hot….. Continue this procedure till all the batter is used…… Goes very well with veg / non veg gravies.

NOTE : Sugar can be adjusted according to taste….. Increase coconut milk, if required, to get pouring consistency…….East Indian community use cast iron chittap pan.

APRICOT CHICKEN

This unique East Indian community chicken dish is really worth trying….. Portuguese influence can be seen in apricots being soaked in brown palm vinegar…… Arab influence in the use of saffron….. Apricot chicken is an all out winner.

INGREDIENTS : 1 kg Chicken, 3/4 onions, 3 tomatoes, 15-20 dried apricots, brown palm vinegar as required, water as needed, 1-2 tbsp oil.
Masala paste : 1″ginger, 10-12 garlic cloves, 1 tsp cumin, 2tbsp coriander, 1/2 tsp poppy seeds, 5-6 whole black pepper, 6-8 dried Kashmiri chillies, 5-6 cloves, 1″cinnamon, 4-5 green cardamoms, salt to taste, a pinch of saffron.

DIRECTIONS : Soak the dried apricots in the brown palm vinegar…… Keep aside…… Wash the chicken pieces….. Make a paste of onions…… Chop the tomatoes….. Grind the masala ingredients with enough water to form a paste….. Heat oil…… Fry onion paste till it browns….. Add the masala paste and tomatoes…… Sauté till oil separates…… Add the chicken pieces and stir fry well……. Add water….. Stir…. Cover and simmer till chicken is almost done…… Mix in the apricot and vinegar….. Cook for few more minutes……. Serve hot…… Goes very well with Chittaps.

NOTE : Brown Palm Vinegar can be increased/decreased according to taste…… Instead of water, one can use chicken stock…… If saffron is not available, one can add a pinch of turmeric powder.