Saturday, September 12, 2020

I have already given the recipe for the traditional Vella Puttu and the Kerala puttu with Kadala curry.
Now I am going to tell you how to make 2 varieties of Puttu very easily and quickly with store bought Puttu flour. And needless to say, these are perfect neivedhyams for Lord Shiva, especially on Shivarathri.
Normally I buy Nirapara or Doublehorse  brands.


Ingredients
Puttu powder - 2 cups, 1 each for each variety
Water - 2 cups
Salt a pinch
Turmeric powder -1/2 tsp

For vella puttu
Jaggery - 1 cup + 2-3 tbsps ( if you need it sweeter)
Cardamom powder - 3/4 tsp
Ghee - 2-3 tsps
Few broken cashews
Fresh grated coconut - 2 tbsps

For savory puttu
Pulikachal - as required
Salt - as required
Peanuts - 1/8 cup
Curry leaves - few
Seasonings:

Cooking oil - 2 tbsps
Hing powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Broken red chillies - 1 or 2

Recipe cuisine: South Indian; Category: tiffin/evening tea/dinner/festival neivedhyam
Soaking time:  30 minutes; Cooking: 20-25 minutes (for both)

Serves  3-4 




COMMON FOR BOTH

Measure and take the puttu powder, add a pinch of salt. We can either add turmeric powder now or later. I actually forgot, so I added later. Ideal thing would be to add now itself


Add measured water and leave aside for 30 minutes


It would have drunk all water and will be like this


Stir with a spoon or fluff with a fork, it will become grainy


The picture below shows the steamed puttu for 7-8 minutes



Add turmeric powder, and fluff the steamed puttu, and let it cool down.


In the meantime, make vella paagu/jaggery syrup. Add 1/2 cup water


Let it boil nicely


Right consistency is, it should form a soft ball


Switch off now


Divide the puttu into 2 containers. To one portion, add the jaggery syrup and cardamom powder


Roast the cashews in ghee and add


Mix well


In the same pan, the stickiness of ghee will still be there. Or add 1/2 tsp ghee, and slowly roast the coconut to golden color


Add that too






SAVORY PUTTU




                                       Heat oil in a pan, add all the above mentioned seasonings


Separately roast peanuts and curry leaves


To the steamed puttu, add required amount of pulikachal




Mix well, add the peanuts, curry leaves and seasonings



This post first appeared in www.malpatskitchen.com



12:00:00 AM Mala Thiagu
I have already given the recipe for the traditional Vella Puttu and the Kerala puttu with Kadala curry.
Now I am going to tell you how to make 2 varieties of Puttu very easily and quickly with store bought Puttu flour. And needless to say, these are perfect neivedhyams for Lord Shiva, especially on Shivarathri.
Normally I buy Nirapara or Doublehorse  brands.


Ingredients
Puttu powder - 2 cups, 1 each for each variety
Water - 2 cups
Salt a pinch
Turmeric powder -1/2 tsp

For vella puttu
Jaggery - 1 cup + 2-3 tbsps ( if you need it sweeter)
Cardamom powder - 3/4 tsp
Ghee - 2-3 tsps
Few broken cashews
Fresh grated coconut - 2 tbsps

For savory puttu
Pulikachal - as required
Salt - as required
Peanuts - 1/8 cup
Curry leaves - few
Seasonings:

Cooking oil - 2 tbsps
Hing powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Split urad dhal - 1 tsp
Channa dhal - 1 tsp
Broken red chillies - 1 or 2

Recipe cuisine: South Indian; Category: tiffin/evening tea/dinner/festival neivedhyam
Soaking time:  30 minutes; Cooking: 20-25 minutes (for both)

Serves  3-4 




COMMON FOR BOTH

Measure and take the puttu powder, add a pinch of salt. We can either add turmeric powder now or later. I actually forgot, so I added later. Ideal thing would be to add now itself


Add measured water and leave aside for 30 minutes


It would have drunk all water and will be like this


Stir with a spoon or fluff with a fork, it will become grainy


The picture below shows the steamed puttu for 7-8 minutes



Add turmeric powder, and fluff the steamed puttu, and let it cool down.


In the meantime, make vella paagu/jaggery syrup. Add 1/2 cup water


Let it boil nicely


Right consistency is, it should form a soft ball


Switch off now


Divide the puttu into 2 containers. To one portion, add the jaggery syrup and cardamom powder


Roast the cashews in ghee and add


Mix well


In the same pan, the stickiness of ghee will still be there. Or add 1/2 tsp ghee, and slowly roast the coconut to golden color


Add that too






SAVORY PUTTU




                                       Heat oil in a pan, add all the above mentioned seasonings


Separately roast peanuts and curry leaves


To the steamed puttu, add required amount of pulikachal




Mix well, add the peanuts, curry leaves and seasonings



This post first appeared in www.malpatskitchen.com



Friday, September 4, 2020

TOMATOES......
*Great source of Vitamins
*Protects heart health
*Improves vision and boosts digestive health
*Helps with diabetes management
*Protects against Cancer
MINT.......
*Relieves indigestion
*Fights aches and pains
*Gives a glowing, acne-free skin
*Fights oral infections
*Relieves cold and cough
*Prevents allergies and asthma
*Fights morning sickness in  pregnant women
So, inspired by Vidya @traditionallymodernfood on Instagram, I have created this recipe, wherein I have combined the 2 healthy  Tomato & Mint  and concocted this 3-in-1 recipe!!!
This can be used as a side for Idlis, dosas and rotis, stuffed parathas
This can be spread on toasted bread slices, or used as a sandwich spread before keeping the filling
This can be mixed with rice and eaten too.
This can be refrigerated and used for 2-3 weeks.


Ingredients
Tomatoes - 4, medium sized
Mint leaves - a handful
Hing powder - 1/2 tso
Chilli powder - 1 1/4 tsps
Jaggery - 1/2 tsp
Salt to taste

For seasoning
Gingely oil - 3-4 tbsps
Turmeric powder - 1/2 tsp
Mustard seeds
 1 tsp

Recipe cuisine: South indian; Category: Pickle/preserve/side
Prep time: 5 mts; Cooking time: 3-4 mts

Yields a small bowl

Load the blender jar with chopped tomatoes, mint leaves, chilli powder, hing powder, jaggery and salt to taste and grind to a smooth paste


Heat pressure pan with oil, season turmeric and mustard seeds


After the mustard seeds splutter, switch off and add the ground paste otherwise it will splash on your hands. Then switch on and cook for 2-3 whistles


Let the pressure release naturally, then this is how it looks!!! OMG!! the whole house is wafting with this wonderful aroma!!


Enjoy!!!


Variations
1.Plain tomatoes can be made into a thokku, Just omit mint leaves, and after opening the cooker, add some roasted methi powder.
2. Mint leaves can be replaced by coriander leaves too


This post first came in www.malpatskitchen.com


12:00:00 AM Mala Thiagu
TOMATOES......
*Great source of Vitamins
*Protects heart health
*Improves vision and boosts digestive health
*Helps with diabetes management
*Protects against Cancer
MINT.......
*Relieves indigestion
*Fights aches and pains
*Gives a glowing, acne-free skin
*Fights oral infections
*Relieves cold and cough
*Prevents allergies and asthma
*Fights morning sickness in  pregnant women
So, inspired by Vidya @traditionallymodernfood on Instagram, I have created this recipe, wherein I have combined the 2 healthy  Tomato & Mint  and concocted this 3-in-1 recipe!!!
This can be used as a side for Idlis, dosas and rotis, stuffed parathas
This can be spread on toasted bread slices, or used as a sandwich spread before keeping the filling
This can be mixed with rice and eaten too.
This can be refrigerated and used for 2-3 weeks.


Ingredients
Tomatoes - 4, medium sized
Mint leaves - a handful
Hing powder - 1/2 tso
Chilli powder - 1 1/4 tsps
Jaggery - 1/2 tsp
Salt to taste

For seasoning
Gingely oil - 3-4 tbsps
Turmeric powder - 1/2 tsp
Mustard seeds
 1 tsp

Recipe cuisine: South indian; Category: Pickle/preserve/side
Prep time: 5 mts; Cooking time: 3-4 mts

Yields a small bowl

Load the blender jar with chopped tomatoes, mint leaves, chilli powder, hing powder, jaggery and salt to taste and grind to a smooth paste


Heat pressure pan with oil, season turmeric and mustard seeds


After the mustard seeds splutter, switch off and add the ground paste otherwise it will splash on your hands. Then switch on and cook for 2-3 whistles


Let the pressure release naturally, then this is how it looks!!! OMG!! the whole house is wafting with this wonderful aroma!!


Enjoy!!!


Variations
1.Plain tomatoes can be made into a thokku, Just omit mint leaves, and after opening the cooker, add some roasted methi powder.
2. Mint leaves can be replaced by coriander leaves too


This post first came in www.malpatskitchen.com


Sunday, August 30, 2020

 NACHU KOTTAI KEERAI  also known as Lettuce tree leaves  have innumerable health benefits.
Also known as நச்சு கெட்ட கீரை, which means, it can nullify the effects of poison too!
These bright beautiful leaves
*Can get rid of all toxins in our body.
*Very good for eyes.
* Reduces anemia.
*Increases masculinity, strengthens kidney, liver, heart and intestines.
 * It helps us in getting rid of any kind of body ache!lot of minerals and vitamins.
So, we all must realise, it is not only an Ornamental shrub, which we see in many houses, but a treasure box of nutritions and health. We don't get to buy these from any shop.
I fondly remember my Chithi/aunty/Mausi  who was an expert in making these, and suddenly I remembered this recipe, immensely happy to share with you all!!!

This will not only go with lunch or dinner, can be used as a healthy starter too



Ingredients
Keerai leaves - 6
Tur dhal - 1 cup, soaked in warm water for 1 -2 hours, then drained
Red chillies - 4
Green chilly - 1-2
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste

To season
Gingely/cooking oil - 3 tbsps
Mustard seeds - 1 tsp
Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/Dinner/Starter
Prep time: 20 mts; Steaming time: 15 mts; Cooking time: 15 mts

Serves 2-3




These are the beautiful health loaded leaves. Wash, gently wipe and keep them ready


First take red and green chillies, salt, hing and coarsely pulse them


like this


Then add the soaked and drained tur dhal


Grind everything to a coarse mixture, and add turmeric powder(you can add this in the beginning too...I forgot!!!)


Mix everything well, add some chopped cilantro too, mix well


Spread gently on the leaves, and starting from the thinner edge, start rolling them. Please refer to the video in the beginning.


Start keeping on a greased steamer plate


and steam for 15 minutes


After steaming


Let them cool down well, you can even refrigerate them for half an hour. That's what I did


Then cut them into roundels


Heat oil in a pan, season mustard seeds



Add the roundels, and slow fire, roast them well, tossing them now and then!




Roasted well now





This post first appeared in www.malpatskitchen.com





























12:00:00 AM Mala Thiagu
 NACHU KOTTAI KEERAI  also known as Lettuce tree leaves  have innumerable health benefits.
Also known as நச்சு கெட்ட கீரை, which means, it can nullify the effects of poison too!
These bright beautiful leaves
*Can get rid of all toxins in our body.
*Very good for eyes.
* Reduces anemia.
*Increases masculinity, strengthens kidney, liver, heart and intestines.
 * It helps us in getting rid of any kind of body ache!lot of minerals and vitamins.
So, we all must realise, it is not only an Ornamental shrub, which we see in many houses, but a treasure box of nutritions and health. We don't get to buy these from any shop.
I fondly remember my Chithi/aunty/Mausi  who was an expert in making these, and suddenly I remembered this recipe, immensely happy to share with you all!!!

This will not only go with lunch or dinner, can be used as a healthy starter too



Ingredients
Keerai leaves - 6
Tur dhal - 1 cup, soaked in warm water for 1 -2 hours, then drained
Red chillies - 4
Green chilly - 1-2
Hing powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste

To season
Gingely/cooking oil - 3 tbsps
Mustard seeds - 1 tsp
Curry leaves a few

Recipe cuisine: South Indian; Category: Lunch/Dinner/Starter
Prep time: 20 mts; Steaming time: 15 mts; Cooking time: 15 mts

Serves 2-3




These are the beautiful health loaded leaves. Wash, gently wipe and keep them ready


First take red and green chillies, salt, hing and coarsely pulse them


like this


Then add the soaked and drained tur dhal


Grind everything to a coarse mixture, and add turmeric powder(you can add this in the beginning too...I forgot!!!)


Mix everything well, add some chopped cilantro too, mix well


Spread gently on the leaves, and starting from the thinner edge, start rolling them. Please refer to the video in the beginning.


Start keeping on a greased steamer plate


and steam for 15 minutes


After steaming


Let them cool down well, you can even refrigerate them for half an hour. That's what I did


Then cut them into roundels


Heat oil in a pan, season mustard seeds



Add the roundels, and slow fire, roast them well, tossing them now and then!




Roasted well now





This post first appeared in www.malpatskitchen.com





























Thursday, August 20, 2020

 I have posted 6 kinds of kozhukkattais and also how to make the kozhukkattai maavu/dough. All those informations available here

I have also made maavu with Anil Kozhukkattai flour (but home made dough by grinding is the best) That method is also there in one of the kozhukkattais.

Now I am going to tell you about a kozhukkattai, which is not frequently made in all homes. It is Sesame seeds and Jaggery kozhukkattai. We can use white sesame seeds, but being healthier, I have used black sesame seeds.

and this unique way of closing like butterflies was taught to me by my mother-in-law, so that we can differentiate the kozhukkattais easily.





Ingredients
Black sesame seeds - 1/8 cup
Jaggery - 1/8 cup
Cardamom powder - 1/4 tsp

Kozhukkattai dough , as required. 

Recipe cuisine: South Indian; Category: Festival delicacy
Prep time: 15 mts; Cooking time: 12-14 minute for each batch of kozhukkattai

This mount of sesame powder yields 12 kozhukkattais
(This powder can be stored in fridge for more than a month and used whenever needed)

Black sesame seeds taken in a pan, and roasted in slow flames


After letting it cool down, powder in a blender


then add jaggery and cardamom powder


Powder everything together and take out in a box


Kozhukkattai choppus made


Sesame powder filled





And closed like butterflies!!!







This post first appeared in www.malpatskitchen.com






11:30:00 AM Mala Thiagu

 I have posted 6 kinds of kozhukkattais and also how to make the kozhukkattai maavu/dough. All those informations available here

I have also made maavu with Anil Kozhukkattai flour (but home made dough by grinding is the best) That method is also there in one of the kozhukkattais.

Now I am going to tell you about a kozhukkattai, which is not frequently made in all homes. It is Sesame seeds and Jaggery kozhukkattai. We can use white sesame seeds, but being healthier, I have used black sesame seeds.

and this unique way of closing like butterflies was taught to me by my mother-in-law, so that we can differentiate the kozhukkattais easily.





Ingredients
Black sesame seeds - 1/8 cup
Jaggery - 1/8 cup
Cardamom powder - 1/4 tsp

Kozhukkattai dough , as required. 

Recipe cuisine: South Indian; Category: Festival delicacy
Prep time: 15 mts; Cooking time: 12-14 minute for each batch of kozhukkattai

This mount of sesame powder yields 12 kozhukkattais
(This powder can be stored in fridge for more than a month and used whenever needed)

Black sesame seeds taken in a pan, and roasted in slow flames


After letting it cool down, powder in a blender


then add jaggery and cardamom powder


Powder everything together and take out in a box


Kozhukkattai choppus made


Sesame powder filled





And closed like butterflies!!!







This post first appeared in www.malpatskitchen.com