Chattipathiri

For the chicken filling

Oil - 3 tbsp.

Cinnamon - 1 stick

Onion - 4, sliced

Green chili - 3, minced

Salt

Ginger Garlic paste - 1 tbsp.

Pepper - ½ tsp

Turmeric - ¼ tsp

Garam Masala - ¼ tsp

Cilantro

Curry Leaves

Boneless Chicken ( cooked with 1 tsp Pepper; ¼ tsp Turmeric; salt and 1 ½ cup water; then shredded) - 1 ½ cup

Heat Oil in a pan.

Add Cinnamon, Onion, Green Chili and required Salt. Saute on medium flame until the Onion turns translucent.

Add Ginger Garlic paste and saute until the raw smell goes away.

Season the mixture with Pepper, Turmeric and Garam masala.

Add Cilantro and Curry leaves; mix well.

Finally add the shredded Chicken, mix well and cook closed on low flame for 5 min.

For the crepes

AP Flour - 1 ¼ cup

Egg - 1

Water - 1 ½ cup (little more or less to make a smooth thin batter)

Salt

Mix together the above ingredients to make a smooth batter adding enough Water. Whisk till smooth.

Heat a small non - stick pan, pour very little batter to it and spread evenly in the pan to get circle shape. Remove the Crepes from the pan when just done. Repeat the process till all Crepes are done.

For the Assembly:

Egg - 3

Milk - ¼ cup

Salt - to taste

Ghee - 2 tbsp

Mix Egg, Milk and Salt in a bowl. This is for dipping the Crepes.

Heat 1 tbsp. Ghee in a deep pan, on low flame. Take a Crepe, dip it in the Egg mixture and place it in the pan. Again dip another Crepe and place it over the first Crepe.

Now spread some Chicken filling all over the Crepes, leaving the sides.

Again dip two Crepes in the egg mixture and place it over the chicken filling followed by the filling. Repeat the process till all Crepes and Chicken mixture is done. The top most layer should be the Crepes not the filling.

Pour the remaining Egg mixture over and at the sides of the layered Crepes and cook covered on low flame for about 15 min.

Slowly turn it to the other side, add the remaining Ghee at the sides of the pan and cook for another 10 min.

Remove from heat, cut into wedges and serve hot.

Tindora Fry

Tindora - 1 1/2 lb., slit Oil - 1 tbsp. Mustard - 1/2 tsp

Urad Dhal - 1/4 tsp Cumin Seeds - 1/2 tsp Asafetida - 1 tsp

Dry Red Chilli - 4

Curry Leaves Turmeric - 1/2 tsp Green Chilies – 2, finely chopped Chilli Powder – 1 tsp Cumin Powder – 1/2 tsp Red Chili Powder – to taste Salt – to taste

Heat Oil in a medium non-stick pan on medium heat.

Temper Mustard Seeds, Urad Dhal, Cumin seeds, Asafetida, Dry Red Chilli and Curry leaves; allow them to pop.

Add the Tindora along with Green Chillies and required Salt. Mix well.

Season the mixture with Chili Powder and Cumin Powder.

Mix well, cover and cook until Tindora are tender. Stir every few minutes to cook evenly and prevent burning.

When Tindora are tender, uncover and cook for an additional few minutes to lightly brown them.

Arbi Fry

Arbi – 6, cleaned thorough; pressure cooked for 1 whistle, peeled and cut into four)

Turmeric - 1 tsp

Chilli Powder – 1 1/2 tsp

Asafetida – 1 tsp

Besan – 2 tbsp.

Salt

Oil

In a bowl add the cooked Arbi along with Turmeric, Chilli powder, Asafetida, Besan and required Salt. Mix well. Add 1/4 cup Water to the mixture if needed. Deep fry in Oil until golden.