Click the pictures to get the recipes
                                     

Wednesday, August 29, 2012

Puttu/Kuzhai Puttu/Kuzha Puttu - Step by step

Puttu is common breakfast in Kerala and Southern TamilNadu. As most of us know rice flour is steamed with grated coconut and served with sugar, banana combo or sugar, cooked green gram combo or kadala curry.
Puttu can be made by using idly cooker or puttu maker. I always use puttu maker to make puttu. Generally my mom prepares rice flour for puttu from scratch by soaking raw rice, dry grinding and roasting it. Since it is a lengthy process for me, I prefer store bought puttu flour to make puttu.


  
Ingredients:
  • Roasted rice flour or puttu flour – 1½ cup
  • Grated coconut – ½ cup ( adjust according to your taste)
  • salt to taste
Method:
Puttu maker has two parts, puttu kuzhal and puttu kudam.Fill the puttu kudam with water(quantity should be from ½ to ¾ of puttu kudam). Close it with the lid and heat it.
Meanwhile, place the puttu flour in a bowl.

Add salt and mix well. Sprinkle some water and mix well. Again Sprinkle some water and mix well without any lumps.

Check the consistency of the flour. Repeat sprinkling water & mixing until you get the right consistency. The right consistency is that you could make a ball with the flour and crumble it back. The flour should be wet enough for steaming. It should not become too watery.







Once the flour mixture is ready, fill the puttu kuzhal with coconut layer and flour mixture. First layer the puttu kuzhal with grated coconut.


Then add the prepared flour and fill 1/3 of puttu kuzhal very loosely. Again layer it with coconut and fill 2/3 of puttu kuzhal with prepared rice flour.

Repeat the coconut layer and fill the puttu kuzhal with prepared rice flour and finally spread some coconut on top of the flour. Close with the lid.


Now puttu kuzhal is ready with the rice flour to steam.
Once the water in the puttu kudam starts boiling, fit the puttu kuzhal and heat it until the steam comes out from the top of the puttu maker.

Continue heating for 5 more minutes and remove from heat. To take out puttu, push from the back of puttu kuzhal with the help of a ladle (use back side of the ladle) and serve immediately. Repeat the same steps for the remaining flour.

Serve hot with green gram sundal.


For green gram sundal,

Ingredients
  • Green gram – ¾ cup
  • Salt to taste
Wash green gram. Take a pressure cooker and add green gram, salt and enough water to cook (about 1½ cup). Cook it for 6-7 whistles or until green gram becomes soft.

  

Friday, August 24, 2012

Eggless Mango Cake

Mango cake adopted from Julie’s Erivum Puliyum. This is one of a recipe I bookmarked to do from her space. The recipe is same but I avoided cardamom powder and Almonds. Click here to see her recipe.



Ingredients
  • All purpose flour - 21/2 cup
  • Fresh Mango puree - 2 cup ( cut mango into cubes and blend it into a smooth paste in a blender without adding water)
  • Salt – a pinch
  • Sugar - 11/2 cup
  • Baking powder - 2 tsp
  • Baking soda - 1 tsp
  • Oil (vegetable ) - 1/4 cup
  • Milk - 1/4 cup(use as required)

Method
Sift the flour, salt, baking powder & baking soda together. Sieve 2-3 times, keep aside.
Whisk the mango puree and sugar together until sugar is dissolved. Add oil and whisk.
Preheat oven to 350 degrees.
Mix the dry ingredients little by little to the wet ingredients and combine well. Add milk if the batter is very thick.
Transfer the batter into a cake pan greased with butter. Place it in the oven, bake for 35- 40 mins or until tooth pick inserted in the center comes out clean.
Let it cool completely before you make pieces.

Wednesday, August 22, 2012

Prawn/Shrimp Curry

Ingredients:
  • Prawns/Shrimp – 1Kg
  • Shallots – 10 No.s
  • Tomato - 1
  • Salt to taste
  • Curry leaf - few
  • Mustard seeds- 1 tsp
  • Oil - 1 tbsp
  • To Grind
  • Coconut - 3/4 cup
  • Turmeric powder - a pinch
  • Chilli powder – 1 tbsp
  • Coriander powder - 2 tbsp
  • Garam masala powder – 1/2 tsp


Method:
Clean, wash and devein the prawns.

Bring all ingredients together written under to grind and grind into a fine paste and keep aside.
Chop shallots and tomato.


Heat a pan, add oil. Add mustard seeds, let it splutter. Add curry leaves, fry for a minute.
Add chopped onion and fry until it becomes transparent.

Then add chopped tomato and fry until it becomes soft.

Now add prawns, fry for a minute, add ground coconut paste, add enough water and salt.
Cook for 15-20 minutes and remove from heat once done.


Tuesday, August 21, 2012

Thengai Thuvaiyal/Coconut Chutney(dry version)

This is very easy to prepare and no cooking required. This thuvaiyal/chutney goes well with plain rice, variety rice, rice porridge, green gram porridge (click here to see the recipe), black gram porridge and can also be served with idly, thosai.

Ingredients
  • Grated Coconut – 1 cup
  • Cumin Seeds – 1 tsp
  • Garlic – 2-3 cloves
  • Red Chilli Powder – ½ tsp
  • Tamarind – 1/2" inch size
  • Salt to taste


Method

Bring all ingredients together and mix well.


Grind the coconut mixture coarsely without adding water.


Transfer coconut thuvaiyal/chutney into a serving dish.


Serve with porridge, thosai, idly, plain rice or variety rice.



Friday, August 17, 2012

Curryleaves Chutney

Ingredients
  • Curry Leaves – 1 cup
  • Urad Dhal – 1 tbsp
  • Grated Coconut – 2 tbsp
  • Dried Red Chillies – 2-3no.s
  • Tamarind – 1/2" inch size
  • Salt to taste
  • Oil – 1 tsp
Method
Heat a fry pan, add oil. Add urad dhal and fry until it becomes light brown.
Add dried red chillies and fry for a minute.
Add curry leaves and fry for 2-3 minutes, remove from heat and let it cool.
Mix coconut, salt and tamarind to the above fried ingredients and grind it to fine paste.
Curry leaves chutney is ready.
Serve with thosai, idly or rice.

Thursday, August 9, 2012

Dates Paratha

Easy to prepare like a normal chapathi, healthy and kids would definitely like this since this is a sweet one. It would be best served with a cup of milk.

Ingredients
  • Wheat Flour - 2 cups
  • Dates (deseeded) – ½ cup
  • Boiled Milk – ¼ cup
  • Ghee – 2 tbsp
  • Salt – to taste

Method
Grind dates into fine paste by adding milk.

Place wheat flour in a large bowl, and stir in salt and 2 tbsp of ghee.

Mix ground dates paste with wheat flour, gradually add water and knead into soft dough.

Make small balls from the dough, roll out into a chapathi.

Heat tawa over medium heat. Place the chapathi. Add some oil.

Cook the rolled chappathi on the oiled tawa. Repeat with the rest of the dough.

Serve with a cup of milk.



More healthy food for kids.....


                                            Toddler Foods

Ragi Kazhi/Poridge
for 6+ months old babies

Dhal (lentil/paruppu) and Mixed Veg Rice
for 8+ months old babies

Pasi parupu /Moong  dhal sadham
for 8+ months old babies

Feeding/Weaning Your Baby Tips
Feeding/Weaning Your Baby Tips


from 1+ year old babies

Carrot Milk
from 18+ months

Dates Paratha
from 18+ months

Banana Paratha
from 18+ months

Sweet Pasta with Fruits
from 18+ months

Sweet Rice Bread
from 18+ months

Chicken Soup
from 18+ months

Cheese Thosai
from 18+ months

Orange China grass pudding - A healthy dessert for kids
from 24+ months



Saturday, August 4, 2012

Red Kidney Bean Dou Miao/Pea Shoots Dry Curry

Ingredients
  • Red Kidney bean/Rajma – ½ cup
  • Dou miao/Pea shoots – 1 cup
  • Onion – 1
  • Tomato – 1
  • Chilli Powder – 1 tsp
  • Turmeric powder – a pinch
  • Mustard seeds – few
  • Garlic – 2 cloves
  • Oil – 2 tbsp
  • Salt to taste
Method
Soak red kidney bean overnight. Cook it until soft with salt and keep aside.
Chop onion and tomato. Wash dou miao/pea shoots chop them and keep aside.
Heat wok, add oil, add mustard seeds let it splutter.
Add garlic and fry. Add onion and fry it until transparent.
Add tomato, fry until soft. Add turmeric powder, chilli powder one by one.
Add dou miao/pea shoots, salt and fry for 5 minutes. Add cooked kidney bean and mix well.
Keep it on heat for a minute and remove from heat.
Serve with rice.

Friday, August 3, 2012

Red Kidney Bean/Rajma Rice

Red kidney bean/Rajma rice is one of a lunch box rice variety I usually prepare for my hubby and kids. They love to have this with a boiled egg. This is easy to prepare and tastier one.

Ingredients
  • Red Kidney bean/Rajma – ½ cup
  • Parboiled rice – 1 cup
  • Onion – 1
  • Tomato – 1
  • Chilli Powder – 1 tsp
  • Turmeric powder – a pinch
  • Coriander powder – 2 tbsp
  • Ginger garlic paste – ½ tbsp
  • Dried cloves – 2
  • Cardamom – 2
  • Star Anise – 2
  • Oil – 2 tbsp
  • Salt to taste
Method
Soak red kidney bean overnight. Drain water and keep aside. Chop onion and tomato.
Heat pressure cooker, add oil, add crushed cardamom, dried cloves and star anise and fry for a minute.
Add ginger garlic paste and sauté, add onion and fry it until transparent.
Add tomato, fry until soft. Add turmeric powder, chilli powder and coriander powder one by one.
Add rice and fry for a minute. Add 3 cups of water and salt to taste.
Cover the pressure cooker and cook on medium heat for 3-4 whistles or until done.



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