Saturday, 23 April 2016

chemmeen attipathiri/ chemmeen attipathil/ prawn stuffed steamed rice layer

In my house we normally prepare attipathiri without any stuffing instead we prepare meen pathiri it’s stuffed pathiri. This kind of pathiri I tasted from my sister’s house and from Nadapuram region. But the stuffing is not fish they usully use chicken/motton/beaf. Here I tried to imitate the preparation and the taste with prawn. I am telling you it was so tasty even my son agreed J


¾- 1 cup prawn cleaned and deveined
3 medium size onion thinly sliced
1 tsp giger paste
1 tsp garlic powder
3 green chilli chopped
1 tsp chilli powder
¼ tsp turmeric powder
½ tsp garam masala powder
pinch of cumin powder
1 cup grated coconut
salt to taste
oil 2 tbsp

2 cup biriyani rice (jeerakashala/ kaima)
2 -3 tbsp cooked rice
1 cup coconut milk
8-10 shallot
2 tsp cumin seed

prawn masala preparation
1)     sauté onion in a hot oil followed by green chilli, garlic and ginger
2)    once the smell goes add spice powders and mix. Add enough salt and let it cook for 3 minutes
3)    add prawn, mix and let it cook. Remove from the flame and keep aside to cool. Once cooled mash the prepared masala by using blender (you just need to pulse it for 2-3 times)
4)   blend the coconut to make coarse powder then add this into a hot pan. Sauté it for 2 minutes
5)   add mashed prawn masala into coconut. Sauté till the water dried out from the masala.let it cool

now the time for rice batter preparation
1) Wash and soak biriyani rice for 2 hour. Grind it with cooked rice (leftover rice ), shallot, cumin seed and coconut milk. Batter should be in dropping consistency (You can add water if it is too thick but it should not be too much watery)
2)Heat steam pot (you can use idli maker with porous plate in that pour water then place the casting after doing following process). Take a round casting tray, drop some oil and spread well, keep this steam pot. 
3) Pour 1 ½  laddle of batter in tray and place in steam pot. Close the lid and cook for 3-4 minute
4) now spread some oil then spread prawn masala on top of the pathiri layer
5) pour rice batter to cover the masala and let iy cook for 4 minute.
6) now the time to add second layer of prawn masala repeat the process till rice batter and prawn masal finish.
7) when you pour last rice batter use more to cover the masala completely
8) once the layering process complted cook this in medium low flame for 10-12 minutes

9) let the pathiri to cool for 15-20 minutes. Run a knife through sides and drop it in a new plate. Cut and serve hot hot hot..

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