Irani pola/ Ramadan recipes

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.

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.

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

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

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. 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.

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 .

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.

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Crispy chicken parcels,Ramadan recipes

We are stepping into our last days of Ramadan.Prayers and duas are just flowing throughout. Still the feeling of its not enough creeps in. I am always not satisfied until I give my 100 % so may Allah accept our duas and keep his glory on us. As every year Ramadan just flies. The climate in Kerala is very hot. Kids just didn't want to have anything but cool and cold snacks that too very minimal quantity. We tried to have mainly liquids in form of soups ,oats kanjis . And plenty of water.  I have not put any effort on this for blogging..so feeling little damp about it though ...it's just that I couldn't manage it all do i am on no effort to try for longer posts as I have said earlier too.Will try to get back in order inshallah.

Today's recipe is very easy and fun for kids to have.  I prepare atleast one snack on daily basis. None of us have dinner. As suhoor is our main dinner. Followed by a cold drink or tea.
Yes we have a heavy suhoor. I guess all have it in different ways.
Hope you guys like it and enjoy the Ramadan and stay blessed.

Ingredients

Pastry sheets as needed
Chicken masala
Barbecue sauce
Cheddar cheese

How to make chicken masala

2 onions sliced
3 cups boneless chicken pieces
1 teaspoon ginger garlic paste
Few curry leaves and corriander leaves .
1 teaspoon Red chilli Powder
1 teaspoon pepper powder.
2 teaspoon butter.
Salt to taste

Method 

Heat butter in non stick pan . Saute the onions .
Meanwhile mix the chicken pieces with ginger garlic paste ,red chilli powder, Salt , pepper powder.
Saute the chicken in butter till done .
Add the leaves. Mix well and cool aside.
Spread one sheet horizontal damp the middle with some flour paste.( 1 teaspoon flour and 2 teaspoon water.)
Place one sheet on it vertical .
Spread  1 teaspoon barbecue sauce in the middle . Top it with 1 teaspoon chicken masala and 1 teaspoon cheddar cheese on top.
Take one left side layer and flip over  the masala . Apply flour paste  and take adjacent layer,cover it.. Again add the flour paste . Repeat with the other two layers and finally sealing well with flour paste ending with a box like samosa.

Note
Fry only in medium heat .
Seal the edges well or else the oil tends to enter through making it soggy.

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