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Tuesday, 5 April 2016

Chemmeen Kinnapathiri / Steamed Rice And Prawn Masala Layered Pathiri


Recipe Source: Bennu's Cookomania

Ingredients:

1 1/2 cup jeerakashala rice/ kaima rice
1 cup thick coconut milk
2 cardamoms
300-400 gms prawns, cleaned
1 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
3 onions, finely chopped
1 tsp ginger -garlic paste
3-4 green chillies, finely chopped
1 tomato, chopped
1/2 tsp garam masala
few curry leaves, chopped
few coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Wash and soak the rice in water for 4 hours.
  2. Marinate the cleaned prawns with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  3. Heat oil in a pan and fry the marinated prawns and keep it aside. ( If the prawns are large, chop them into small pieces).
  4. In the same oil used for frying prawns, add chopped onions and saute well adding little salt.
  5. Add ginger- garlic paste , chopped green chillies and saute well till raw smell is gone.
  6. Then add chopped tomato and saute well till soft.
  7. Add fried prawns, garam masala, chopped coriander leaves , curry leaves and little pepper powder, mix well and cook for 2-3 minutes. Adjust the salt and remove from flame.
  8. To prepare the kinnapathiri, grind the drained rice adding coconut milk, cardamoms and salt to a smooth batter using a grinder/blender. The batter shouldn't be too watery or too thick.
  9. Heat water in a steamer. Grease a round steel plate/ round cake pan with 1 tsp ghee and pour a ladle full of batter to this greased plate.
  10. Place this plate/ pan in the steamer, cover with its lid and steam cook for 3-4 minutes or until the rice batter has cooked.
  11. Spread a layer of prawns masala and pour another ladle of rice batter on top. Cover and steam cook until the rice batter on top has cooked.
  12. Repeat the process till prawn masala and batter is used up or till the pan is full. Cover and steam cook for 15-20 minutes or until the rice batter on top has cooked well.
  13. Remove from the steamer and allow it to cool. Carefully flip it over onto a plate and cut it into pieces and serve...

3 comments:

  1. Hehe... how can we post the same thing? :) I also made it during Ramadan... ;) Yours looks lovely as well...

    ReplyDelete
  2. Never had the savoury version of this appam....innovative

    ReplyDelete

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