Chicken Chaap

https://www.youtube.com/watch?v=PbVkTRMWxJ4

Meethi Mathri

• 1 cup all purpose flour (maida, plain flour)

• 1 tablespoon sooji (rava, semolina)

• 1/4 teaspoon salt

• 1/2 teaspoon fennel seeds crushed

• 2 tablespoon oil

• Approx. 1/3 cup of lukewarm water

• Oil to fry

Syrup

• 3/4 cup sugar

• 1/4 cup water

Garnish

• 1/2 teaspoon crushed cardamom

• 2 teaspoons pistachios crushed

INSTRUCTIONS

• Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

• Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.

• Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.

• Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.

• Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.

• Take them out over paper towel so it can absorb the extra oil.

• For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.

• Dip the matri one at a time into the syrup making sure it is coated with syrup all around.

• Place the matries on a wire rack to allow the extra syrup drain or over greased plate.

• Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.

• Matries will be dry in an hour.

• Matries can be stored in airtight container up to a month.

Ven Pongal

Rice - 1 cup

Moong Dhal - 1/3 cup

Ginger - 1 tsp, grated

Peppercorn - 1 tsp

Cumin seeds - 1 tsp

Ghee - 3 tbsp.

Cashew nut

Curry Leaves

Salt

In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles.

In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside.

Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture and roast for a few seconds. Turn off heat.

Add this tempering to the cooked Rice Dhal mixture. Give a thorough mix.

Serve hot with Chutney, Sambhar and Medhu Vadai.