How fast everything flies by .. the year is half and it's really sad to say the most precious month is gone by . Alhamdulillah we are blessed to have this month in our lives. Life is so short and doing good to others and ourselves should be the top priority. I try to bring the kids along with the flow. But it's tough as a parent I n many ways . I have to deal with three kids of which two are already are teens. And ist scary at times. How fast they grow in this world . It's stressfully I keep pace with flow with their needs. And it's like I cannot catch the breath with them. This Ramadan hadhits toll on my health immensely. Being the reason I couldn't blog much.. i look at it as a deep break in life.
My taste is drifting more towards savoury spiceless recipes. I love blant food just like babies. ,,. Pepper is favorite one now. I love to have it in all my curries and pasta which brings me to this new recipe for today . Irani pola ..
What's with the name ? i really have no clue as yet but this is a trendy Malabar dish now and occasionally its with spicy red masala. I have changed that with white saucy chicken filling and its delicious.
What's with the name ? i really have no clue as yet but this is a trendy Malabar dish now and occasionally its with spicy red masala. I have changed that with white saucy chicken filling and its delicious.
Ingredients
To blend
1 cup plain flour
1/2 cup vegetable oil
1 cup milk
2 small eggs.
Salt to taste
1 teaspoon white pepper powder.
1/2 cup vegetable oil
1 cup milk
2 small eggs.
Salt to taste
1 teaspoon white pepper powder.
Filling
1 tablespoon butter
200 gms chicken boneless cubed.
1 teaspoon Ginger garlic paste.
1 tablespoon green pepper finely chopped
1 tablespoon Yellow pepper finely chopped
1 tablespoon red pepper finely chopped
2 tablespoon mushrooms finely chopped
1 teaspoon spring onion finely chopped
1 teaspoon red chilli flakes
1 teaspoon pepper powder
Salt to taste
1 bay leaf and green chilli
1 tablespoon butter
200 gms chicken boneless cubed.
1 teaspoon Ginger garlic paste.
1 tablespoon green pepper finely chopped
1 tablespoon Yellow pepper finely chopped
1 tablespoon red pepper finely chopped
2 tablespoon mushrooms finely chopped
1 teaspoon spring onion finely chopped
1 teaspoon red chilli flakes
1 teaspoon pepper powder
Salt to taste
1 bay leaf and green chilli
White pasta sauce
1 teaspoon butter
1 teaspoon garlic chopped
1/2 cup milk
1 tablespoon plain flour
Salt to taste
1/2 teaspoon red chilli flakes
1/2 teaspoon pepper powder
1 teaspoon butter
1 teaspoon garlic chopped
1/2 cup milk
1 tablespoon plain flour
Salt to taste
1/2 teaspoon red chilli flakes
1/2 teaspoon pepper powder
Method
Heat butter in a saucepan. Add garlic and just stir till raw smell disappear.
Add the flour. Stir quick on low flame. Careful not to burn the flour. Off the flame.
Add the milk and give it a mix and quick stir till no lumps are formed.
Turn on the flame and add the spices.
Turn off the sauce once it thickens
Set aside.
Heat butter in a saucepan. Add garlic and just stir till raw smell disappear.
Add the flour. Stir quick on low flame. Careful not to burn the flour. Off the flame.
Add the milk and give it a mix and quick stir till no lumps are formed.
Turn on the flame and add the spices.
Turn off the sauce once it thickens
Set aside.
Heat butter. Add the chicken, add 1/2 teaspoon pepper and salt . Just cook til done. Add rest of the ingredients. And cook till just done. Do not over cook . Discard the bay leaf and the green chillies.
Add the white sauce which should just coat the ingredients. Mine measured to half cup sauce.
Add the white sauce which should just coat the ingredients. Mine measured to half cup sauce.
Blend all the ingredients mentioned under blend .
Heat another pan with a dash of ghee.
Pour half of the thick batter into the pan.
Cover cook for 5 minutes .
Add filling on top. And pour rest of the batter to cover the ingredients evenly.
Decor top with corriander leaves , left over colorful pepper rings .
Bake it under medium flame.
Bake for 1/2 an hour, or till toothpicks inserted comes out clean .
Irani polas are served cold .. reason being it will harden with time .
Pour half of the thick batter into the pan.
Cover cook for 5 minutes .
Add filling on top. And pour rest of the batter to cover the ingredients evenly.
Decor top with corriander leaves , left over colorful pepper rings .
Bake it under medium flame.
Bake for 1/2 an hour, or till toothpicks inserted comes out clean .
Irani polas are served cold .. reason being it will harden with time .
Notes .
Do not add to much white sauce as it will become mushy and the feeling of it not cooked well creeps in.
The only spice ingredient is black pepper.
And do not forget to place a plate under the pan for baking otherwise you will have burnt layer underneath the bake finally.
Just coat the chicken with white sauce as needed. Don't over do it.
Do not add to much white sauce as it will become mushy and the feeling of it not cooked well creeps in.
The only spice ingredient is black pepper.
And do not forget to place a plate under the pan for baking otherwise you will have burnt layer underneath the bake finally.
Just coat the chicken with white sauce as needed. Don't over do it.
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