Malabar Erachi (Mutton) Pathiri (Paratha)

Erachi pathiri is a Northern Kerala (Malabar) dish. This dish has a meat stuffing. You will never find this dish in a restaurant, it is always cooked at home. It is usually made during Ramadan, and also sometimes made a day after a wedding with a variety of other dishes for breakfast to welcome the groom. Mothers, sisters, aunts, nieces, all work together preparing a long list of breakfast for the groom and his friends. There is laughter in the kitchen, stories told from childhood, embarrassing situations unraveled, some are kneading the dough, some are slicing the vegetables, batters are being mixed to ferment for the next day, brick ovens are fired up and all this for the love of food, the groom and a building of a new relationship.

Erachi Pathiri is our all time favorite. You can substitute Maida(all purpose flour) for Wheat flour(atta), although the atta version may not be flaky.

This is also a good recipe if you have some mutton pieces left over from a curry. Then all you need to do is sauté some onions and chilies with ginger garlic paste, add the spices, scoop the mutton out from the curry and shred them - the stuffing is ready (you save time cooking the meat separately).

This dish is also lovely if you are going to a picnic and want to pack something from home. The meat, onions and spices give this dish the flavor of a meat curry and the pathiri gives a lovely crispy flaky texture to the dish.

I personally like this dish just as it is. But my husband likes it with a coating of egg, sugar and crushed cardamom pods. As it gives a hint of sweetness to the otherwise spicy filling. This is a true Malabar dish.

Note: The pictures don't have the egg batter. I will update the pictures when I make this next at home with the egg batter.

Ingredients: For the Pathiri

• 2 cups Maida (you could use atta for a healthy version, or use 1 cup maida and 1 cup atta)
• ½ tsp Salt
• Approximately 1-cup warm water
• 1 tsp oil

Method:

Mix all of the above and knead it to a soft dough. Keep aside wrapped in cling wrap.

For the filling:

• 2 large onions sliced finely,
• 3-4 green chilies chopped
• 1 tsp ginger garlic paste
• ½ tsp turmeric powder
• ½ chili powder
• 2-3 tsp roasted coriander powder
• Salt to taste
• 1 cup Mutton cooked and shredded (recipe below)
• Handful of Coriander leaves chopped
• 1 tbsp oil

Ingerdients for the Mutton:

• 500gms/1lb Mutton/Beef
• 1" Ginger and 2-3 big cloves of garlic (ground to a paste)
• 4-5 Green chilies chopped
• 1/4 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp fennel powder
  
• Few curry leaves

Method for cooking the Meat:

In a pressure cooker, add the mutton with all the other ingredients with 1 1/2 cups of water. Cook the meat for 10 minutes on a high flame and another 15 - 20 minutes on a low flame till it is tender. When the cooker cools down, open it, check the meat if it is tender. If there is gravy(there will most likely be some), keep the lid open and let the gravy evaporate on a high flame. Alternatively you can scoop out the mutton pieces and use the gravy for something else, maybe a soup. Either chop or shred the mutton pieces. You could also make this on heavy bottom pot and cook the meat for an hour till it is tender.

Method for the filling:

Heat oil in a pot and sauté the sliced onions and chilies till translucent. Add ginger garlic paste, sauté for few minutes till you can get a lovely aroma from the ginger garlic and the caramelized onions. Add the turmeric, chili, fennel and coriander powders sauté for 3-4 minutes; add salt and the shredded mutton. Sauté till the onions, the masala(spice) powders and the mutton are all coated and mixed well. Add the chopped coriander leaves and adjust the seasoning. Keep aside to cool.

To assemble:
Divide the dough to 14-16 lime size balls.
Roll 2 lime size balls to around 6-7 " in diameter.
Spread the stuffing on to one of the rolled discs.
Put the other rolled pathiri on top of the stuffing, press and seal the edges with your fingers.

Next, lift the pressed edge of the pathiri and fold the dough towards the filling. Press and fold the edges of the entire pathiri in this way to make a pretty border.
Heat some oil in a shallow frying pan, fry the pathiri one at time till golden brown on both sides. You could serve it hot as it is or follow the next step.

In a bowl, beat 2 eggs, with 2 tbsps of sugar and cardamom powder(3-4 cardamom pods crushed). Dip the fried pathiri in the egg batter and re-fry the pathiri till the egg is cooked and gets golden brown specs. Serve hot.

This recipe is going for the Roti Mela hosted by Cooking 4 all Seasons.

Amazing control - Chocolate brownie cake

My 4 year old was so much into cakes, brownies, candies, chocolates, cookies, basically anything and everything sweet that it was next to impossible to control her. She used to cry for something sweet every time. She wanted a sweet fix so often - when she woke up, before she went to school after she came from school, at snack time, at bedtime - that we had started referring to her as the "cookie monster".

Whenever we went to our friends, she would somehow find their stocks of sweets, be it cookies, candies or even gummy bear (children's vitamins). It was embarrassing for me at times.

Last month, I took my 1 year old for his annual check up, while I was waiting for his turn at the waiting area, I came across this pamphlet about baby bottle tooth decay. I was reading about it and just happened to carry the pamphlet home. At home, my 4 year old came to me as usual for a sugar fix, when I showed her the pamphlet.
There were some pretty graphic pictures about the tooth decay; teeth that were very badly discolored, broken and the lips were stretched to show the teeth and gums. I told her that if you eat a lot of sugary things eventually your teeth will have a bad decay and may look like this. I expected her to say, Oh! whatever mum, but I still want candy. Instead I was very much surprised by her reaction.

She started sobbing! She vowed that she is never ever going to touch anything sweet. I was so sure that this reaction will last maybe half an hour, and she will forget all about it and come back for a sugar fix.

Guess what?

It has been more then a month and for a girl, who was always sugar high, has not asked for a sugar treat. Isn't that amazing! She has controlled herself so well that I started feeling guilty about the whole thing, and started telling her that it was okay to have some cookies or candies. So, now we have compromised and she has agreed to have something sweet on Saturdays after lunch. I wish I could be like her and control my sugar rush.


I made this chocolate brownie cake this weekend as we had some friends over. This cake is very dense; it is almost like a tart in that it is not spongy. It is fudgy, like a brownie should be and absolutely delicious. It is lovely as it is, or with a scoop of vanilla ice cream. The method is also very simple; there is no need to beat the eggs a lot. Most of the ingredients are melted on the stovetop in one pot and then the rest of the ingredients mixed through and baked for 30 minutes. This is an easy, no fuss cake, and is just too good to resist.

So this one is for her - for her amazing control.
Love you dear,


Ingredients:

• 100g butter
• 175g caster sugar
• 75g brown sugar
• 125g chocolate (semi sweet)
• 1 tbsp corn syrup
• 2 eggs
• 1 tsp vanilla extract /essence
• 100g plain flour
• ½ tsp baking powder
• 2 tbsp cocoa powder

Method:
Heat oven to 350 F/180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

Place the butter, caster sugar, brown sugar, chocolate and corn syrup in the pan and melt gently on a low heat until it is smooth and lump-free. Remove the pan from the heat.

Break the eggs into the bowl and whisk with the fork until light and frothy.

Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased cake tin and place on the middle shelf of the oven. Bake for 25-30 minutes.

Remove and allow to cool for 20-30 minutes before cutting into wedges and serving.

Serve with ice cream and or plenty of fresh fruit.