PUTTU WITH KADALA CURRY

This is an exoctic dish from kerala cuisine served as a breakfast item. Puttu is served not only with kadala curry but its also served with banana and pappadam which my fatherinlaw loves a lot. You can use ragi powder too instead of rice powder. For more attractive and healthier version try adding grated carrots or beetroots or radish along with the puttu mix. Usually for puttu, brown coloured chickpeas is used. But here I tried with white chickpeas which also tasted good.

INGREDIENTS FOR PUTTU.

Puttu Powder.

Salt to taste.

Water as per needed.

Coconut grated.

METHOD.

Mix in puttu powder with salt using water little by little. The puttu powder must be moist. So make sure dont add more water. Its done when we make a ball out of that powder and it gets crumble. This must be the right consistency. In a puttu maker, fill the down layer with few grated coconut then a part of puttu powder then add another handful of coconut. It be should be repeated till you reach the top of the maker. Steam them till its done nearly for about 6 to 7 min.

INGREDIENTS FOR KADALA CURRY.

FOR GRINDING.

1/2 Cup Grated Coconut or coconut pieces.

2 tbsp Coriander seeds.

2 Dry Red Chillies.

4 Peppercorns.

2 cloves.

2 inch Cinnamon stick.

2 tbsp Onion chopped.

1 tsp Tamarind extract.

METHOD.

Dry roast all the ingredients till you gets all rosted and forms into borwn colour. I just love its aroma at the end.

Cool it and grind using few drops of water. Keep it aside. If the masala is grinded without using water, then that can be stored nearly for 1 month in an air tight container.

FOR GRAVY.

11/2 cup Boiled Chickpeas along with its stock.

1 Chopped Onions.

1 Chopped Tomatoes.

1 tsp Jeera.

Salt to taste.

1 tsp Oil.

Coriander leaves for garnish.

METHOD.

Heat oil in a pan, add jeera and ry onions till it turns transulent. Add tomato and required grounded paste. Stir for a while. Lastly add the boiled chickpeas along with its stock. Season with salt and bring to boil. Garnish with coriander leaves.

AWARDS TIME.

My friend 'SHUBHA' who is very talented, and an awesome friend has passed me one new lovly award ''I LOVE YOUR BLOG AWARD''. Thank for considereing me for this glorious treat. I truly agree with you shubha that we feel very good and special when somone says they loved our blog.

Now the passing time to 5 bloggers ..

RANJI , CHAM , ASHA , BHARATHY , HAPPY COOK.

Enjoy!!

FRIED APPLE MANGO HALWA WITH ICE CREAM

Its been long I have posted one sweet dish. Who does not enjoy food having prepared by our loved ones? I really do enjoy them when its specially prepared by our family members, our dear friends also my hubby's recipes the most. So here comes another version of my hubby's unique creation. These days we bring mango pulp and now it has become our favourite one. I am a mango sucker and anything with mango combined with Indian flavour is just heavenly. I was relaxing, the time when he came up with the finished touch with mango ice cream. It looked delectable and after having that I can say this recipe is our treasured family recipe.

INGREDIENTS

1 Cup Mango pulp.

1 Medium size Apple.

1 tbsp Sugar.

4 tbsp Ghee.

1 tbsp Milk (or) Fresh cream.

Cardamom powder as per taste.

METHOD.

Chop the apple into small pieces. Add a bit lemon juice on the top. This avoid apples turns brown. In a pan add 2 tbsp of ghee. Fry the apples till its slight golden brown. Transfer them into the plate. In another add the remaining ghee, pour the mango pulp and sugar and stir continously for 2 min. As the quantity of the mango pulps gets reduced, add the fried apples and fresh cream. Stir till you gets a thick consistency just like halwa.

In a serving bowl or martini glass, add a scope of mango ice cream first. Then add the halwa on its surrounding. Ganish with a kismish. For the extra nice addition, you can also add dyfruits like almonds/ cashews/ pistachio/ to give a nice kick bite.

Enjoy!!

EGG CHICKEN FRIED RICE.

Egg and chicken is very good combo and goes well specially when it comes with rice. I followed the same usual method preparing normal chinese chicken fried rice but to make it more attrative I garnished with scrambled eggs which resulted in yummy, fulfillng meal. Here is how I prepared.

INGREDIENTS.

1 Cup Cooked Basmati rice.

1/2 Cup Veggies ( carrots, capsicum, cabbage, peas and corns)

1/2 Cup Boiled Chicken pieces.

2 tbsp Chopped Onions.

1 tbsp Ginger- Garlic paste.

1 tbsp Soya sause.

1 tbsp Hot sause.

Butter accordingly.

Salt and pepper to taste.

Spring onions for garnish.

INGREDIENTS FOR SCRAMBLED EGGS.

1 tsp Oil.

3 eggs.

1 tbps Milk.

1/2 tsp Chopped Garlic.

Salt and pepper to taste.

METHOD

In a pan, boil water. Add the chicken thigs with salt, pinch og ginger- garlic paste, pepper and a drop of soya sause. Later when cooked, cut the chicken pieces with small cubes and keep it aside.

In another pan add butter and fry the onion. Once they turn soft and translucent add the ginger garlic paste and saute for a minute.Then add all the vegetables, salt and pepper. Sprinkle very little water and allow the veggies to cook for two minutes. They should be half cooked. Now add the soya sauce and chilli sauce and lastly cooked chicken pieces.

Add cooked rice to this mixture and stir well. Serve on to a serving bowl. Keep it aside.

Meanwhile beat the eggs well into a bowl with milk, salt and pepper. Heat oil in a pan. Add garlic and the egg mixuture. Stir it well till the eggs are cooked.

Final stage, garnish scrambled eggs on the top of the fried rice and serve hot with manchurians as a side dish.

Sending this recipe to ''EVENT FOR EGGS'' HOSTED BY SUDESHNA



Enjoy!!

COCONUT PEANUT COOKIE

I am very fond of cookies specially nankatai. I tired many times to make nankatai, but dont know why it was not at all perfect like that of my mom used to make it. My mom says due to difference in fat it might not be perfect. She was using dalda and I first tried with ghee and secondly with butter but alas, I was not getting that proper shape. It used to flatten like a mini pancakes but nothing difference in taste. It was the same. So I was on cookie hunt, when I came across tempting, attracted and incredible cookies on ''ROOPA'S BLOG'' . It was very easy, came together rather quickly and tasted superb. I was sooo happy when I saw my cookies came out perfect just like her and was delicious indeed. The unique ingredient was the addition of grated coconut that I liked the most and also nice to have crushed peanuts in each and every bite.


INGREDIENTS

1 Cup Maida.

1/2 Cup Grated Coconut.

1/2 Cup Unsalted butter (at room temperature).

1/2 Cup Sugar.

1/2 Cup Roasted Crushed Peanuts. (unsalted)

Pinch of Vanilla essense.

Kismish for garnish.

METHOD

Preheat oven at 350 degree F.

In a mixing bowl mix butter and sugar well. Add maida and crushed peanuts with a pinch of vanilla essence. Chill the mixture for 15 min. This makes the dough a bit tight and easy to spread on the baking sheet. Make a small balls and press them slighly with your palm and place them on baking sheet.

Bake them in the preheated oven for 12-13 minutes or until the bottom of the cookie becomes light brown. Remove from the oven and place them on a cooling rack. These cookies becomes crunchy when they are cooled. Garnish with kismish to make more inviting.

I would like to contribute this recipe ''EFM- COOKIES SERIES'' HOSTED BY SRILEKHA.

Enjoy!!

VEGETABLE MANCHURIAN

All types of manchurians are my standard order in chinese restaurants. That is the best side dish that goes well with fried rice or noodles etc etc. Actually my hubby came up with the idea of making veg manchurian. So both of us enjoyed preparing a new dish and it was too good with egg noodles. We tried both dry and gravy type. I liked dry manchurian the best. No doubt you would too fall in love with it.



INGREDIENTS FOR MAKING DUMPLING.

3/4 cup Grated Cabbage.

1/2 cup Grated Carrots.

1/2 cup Finely Chopped Capsicum.

4 Finely Chopped Garlic.

1 Chopped Green chilli.

2 tbsp All purpose flour.

1 tsp Rava.

1/2 tsp Soya sause.

1 tbsp Hot sause.

1/2 tbsp Tomato sause.

Salt and pepper to taste.

Oil for deep fry.

INGREDIENTS FOR GRAVY.

1 Chopped Onions.

1/2 Capsicum.

1 tbsp Ginger Garlic paste.

2 tbsp Soya sause.

1 tbsp Tobasco sause.

1/2 tsp Hot sause.

2 tsp Cornflour paste.

1 tsp Oil.

METHOD.

Heat a pan full of water. When it starts boiling put grated cabbage, carrots and capicum with salt. Simmer for few min. Alll veggie should hlaf cooked. Drain the mixture and patch them dry with tissue. Pu them into a bowl. Mix rest of all the ingredients except oil. The mixture should be tight enough. Make small balls and keep it aside.

Heat oil in pan. Deep fry them till it turns golden brown.

Heat little oil in another pan and fry the chopped onions, ginger-garlic paste. Then add capsicum and saute them for a while. Add the 3 sauses and finally add the fried veg dumpling.

Serve hot dry with garnish of coriander leaves.

For gravy, add required amount of water. Allow the mixture to boil. At this time add cornflour paste to thicken up the gravy. Garnish with chopped spring onions or coriander leaves.

Serve with ur favourite items.

I would like to send the this entry to ''WYF-SIDEDISH HOSTED BY EASYCRAFT''

Enjoy!!