Google+ KERALA TODDY SHOP INSPIRED FRIED CHICKEN DELICACY-OFFALS-PICKLED SHALLOTS-CHILLI TOASTED DOSA PANCAKE | BEYONDCURRY

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Sunday, 20 October 2013

KERALA TODDY SHOP INSPIRED FRIED CHICKEN DELICACY-OFFALS-PICKLED SHALLOTS-CHILLI TOASTED DOSA PANCAKE

Toddy shop–inspired fried chicken delicacy
With pickled shallots, chilli-toasted dosa pancake




Serves: 2
Course: starter

100 g chicken liver
100 g chicken hearts
100 g chicken gizzard

First marinade
10 g fennel powder
15 g ginger garlic paste
5 g pepper powder
10 g chilli powder
5 mL lime juice
Salt to taste

Second marinade
20 g coconut powder
10 g rice flour                                          

Dosa crisp
10 g ghee
4 dosa pancakes (page 110)

To finish
200 mL coconut oil
4 pickled shallots*
2 g micro cress


Soak offals in cold milk overnight. Before preparation, remove from milk and remove any fat bits or fibres around the meat. Wash thoroughly and pat dry.

Marinate chicken offals with first marinade ingredients and salt as required. Mix with second marinade and set aside.

Trim dosa pancake to a slab of 4 cm by 7 cm. Toast in a pan by smearing ghee until golden in colour. Sprinkle with chilli powder and salt.

Shallow-fry the marinated offals using coconut oil, just enough to give a good crispy outside but pink inside to keep the natural flavour of delicate offals.

Remove and keep in paper towels to rest. Slice the pieces, arrange on top of toasted dosa, and place sliced pickled onion and micro cress on top.

Suggestions:

When frying, try not to crowd the pan; allow to colour before you turn the sides.

Resting is as important as your cooking. If you try to cut the offals early, the juices will be lost and result in a dry meat texture.

The spice level can be increased by adding or reducing the chilli powder quantity.

*Pickled shallots you may buy from the market, or preserve in a pickling mixture—1 part water, 4 parts neutral vinegar, whole spices, 0.5 part salt, 0.5 part sugar. Warm all together, cool down, and pour in jar with peeled shallots. Use after 48 hours.


Toddy shops are great culinary retreats where spiced, aromatic dishes are made to accompany the purest toddy that is obtained by naturally fermented sap from the coconut tree.