We are now in the last ten days of Ramadan – the best nights ever. Many a times it happens to me that I lose all my energy and feel so slackened by that time. Considering how important Laylatul Qadr is, we need to push ourselves up to make the maximum out of those blessed days, especially when the Quran reminds us that it is “better than thousand months” (Surah Al Qadr:3). Knowing my level of strength, I am just going to focus at bettering what I am able to do at the moment, like reading more of the Quran, pondering over it, increasing in small charities, keeping my heart clean and being steadfast in general, InShaAllah. May Allah make it easy for us and accept all our small and large deeds, and forgive our sins… Aameen! Reminding myself to constantly keep reciting the below prayer – who wouldn’t want a clean chit from all the sins done?
اللَّهُمَّ إِنَّكَ عَفُوٌّ تُحِبُّ العَفْوَ فَاعْفُ عَنِّي
“O Allah, You are forgiving and love forgiveness, so forgive me.”
Coming to today’s recipe – I have already shared a prawn kinnapathiri before. The only difference between that recipe and this one is the style of presentation. Usually kinnapathiri are steamed in any round pans till done, and then once cooled, it is sliced and served. The idea of steaming them in idli moulds to serve as individual servings is definitely a brilliant idea from some Malabarista who came up with it. An ex-colleague would share the picture of these cute little bites from his sister’s house and I was always tempted to try it, but as usual, it took its own sweet time. The base recipe is still the same and you can use any dry filling of your choice. Couple of things you need to be careful about it is to really grease your moulds so that they don’t stick to it, and not to overfill the moulds, otherwise they would just lose shape. If you are in a mood for a healthy snack, then this one is right up the aisle… off to the recipe…
- FOR BATTER:
- 1¼ cup jeerakashala rice, soaked for 4 hours and drained
- 1 cup thick coconut milk
- Salt to taste
- FOR FILLING:
- 500 gm beef cubes
- 1 heaped tbsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp fennel powder
- ½ tsp garam masala
- 1 tsp black pepper powder
- Salt to taste
- 1 tbsp coconut oil
- 1 large onion, minced
- 3 tbsp minced coriander leaves
- Combine the beef with ingredients till salt and cook till done. I pressure cooked for three whistles.
- If there is stock, keep on high flame and cook till dry.
- Allow to cool and grind coarsely.
- Heat oil and saute the onions till just wilted. Add in the beef and fry till nicely browned. Keep breaking up the meat to spread up and fry well.
- Stir in the coriander leaves. Adjust seasoning and set aside.
- Grind the ingredients for the batter till smooth.
- Heat an idli steamer. Grease each case well. Spread some beef mixture and pour just enough batter to cover the open spaces. Do not pour too much.
- Steam for around 10 minutes or till firm to touch. Allow to cool slightly before taking out of the plates. Makes approximately 24.
You can use boneless chicken or mutton instead of beef to make the mixture.