March 11, 2018 Russian Pattice

Russian Pattice

Russian Pattice

by Anahita Ghista
(makes around 60 balls )

8-10 medium Chicken thighs
(with skin and bone)
1 tbsp ginger-garlic paste
1 1/2 tsp coarsely ground pepper
Salt to taste

3/4 cup of milk
2 big spoonfuls of flour
1 big spoondul of ghee
1/2 cup of shredded cheddar
5-6 Green chillies finely chopped, or as per taste.

Semolina to coat the balls
3-4 eggs to dip the balls
Oil for deep frying

Wash and boil chicken in water with salt, pepper and ginger-garlic paste till well done.
Leave the skin and bone on the chicken, to get a good flavoured stock. This stock is important to impart flavour to the main mixture.

Shred the chicken.
In a pan add ghee and flour, and roast the flour till you can see bubbles, do not let it brown. Add the chillies and give a quick stir fry.
Add the milk and some of the chicken stock to make a thick sauce. Add the shredded chicken and cheese. Keep stirring and as the mixture thickens keep adding the chicken stock, by spoonfuls, to add to the flavour. Check for seasoning and some more black pepper powder and green chillies as required.
Once the thick sauce chicken cheese mixture is ready, cool it completely and keep in fridge for 3-4 hours. Best if kept overnight.

Next day, use the mixture straight from fridge (do nit bring to room temperature) make balls of desired shape n size and roll in semolina. Keep the balls in smaller trays or batches and keep in fridge for an hour.

Heat oil and, bring each tray/batch from fridge, dip the balls in the egg batter (straight from the fridge, do not bring to room temperature) and fry till light golden. Drain well.

Tips:
Cheese flavour should be subtle, do not overpower the chicken flavour.
Lightly dip the tips if your fingers in oil if the mixture feels too sticky.
These balls are very soft, even after frying, so avoid stacking them.

Enjoy!

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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