Puttu

In my recent visit to Kerala, I had amazing variety of food. I think it was only food journey which I did. Everyday something new was there for each menu. Large variety of food for satisfying your appetite.
Puttu the tradition Kerala breakfast which is eaten with kadala(chana) curry or duck
curry or beef curry. I was amaze to see that there is choice of meats also available for breakfast. But I tried it with kadala curry only, didn't want to take risk in early morning. I liked the preparation alot. Puttu is steamed rice cake prepared prepared with rice flour and freshly desecated coconut. It taste amazing. Its prepared in special puttu maker. Its long cylindrical vessel attached to container which has water for steaming. There are many vareities available in market of this puttu maker. I had purchase the cooker attachment, You'll get to know how it looks in snaps. Lets see how we can prepare it.

Ingredients:

Rice

Salt to taste
Fresh Coconut

Method

• Soak rice for six hour.
• Remove water and dry it fully in sunlight.
• Make coarse powder of rice of soaked n dried rice.
• Roast the powder for some time nicely.

• Make water Luke warm and add salt in it.
  
  
• Sprinkle water over the power, add only little water which can hold the powder together and disintegrate easily.
• Make layering of rice powder and freshly grated coconut, press it well and keep for steaming. it take 3-4 mins to get ready.
  
  
  
  
  

• Serve hot with kadala(chana) curry or duck curry or beef curry.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  I'll loved this dish, we can prepare it in different varieties and shape. Try in on idli maker, or we can try it on big tray with three to four layering and cut into pieces and serve in any shape.

Ridge-gourd (Turai) Pan Cakes

It has been more than three months, n i didn't post any thing. three months before I had been to Kerala, got inspired with some food so wrote about it, I always wanted to write something new kind of recipe which is different n new for me n want to share with all.

Today is the 22nd Day of April 2011, I'm in Bangalore rain had already spoiled all the plans.....

Plans for going out for drive, have breakfast n on the way n explore new things, but rain has different plans for us..... We had breakfast at home & sat watching TV.....

For breakfast my sister had prepared something different, her own creation savory pan cakes from the vegetable which I don't like, Ridge-gourd (Turai), Ands it was very very tasty. I think most of the people also dint like it, but its good for health my mom n sis always tells me.... Try and use it in this way I bet u'll love it.... When my sister was preparing pan cakes I asked her, brother in law liked it & she said yes. That was assurance was sufficient for me to have this breakfast...............

Ingredients:

Ridge-gourd

Water chestnut flour (singhade ka atta)

Green chillies

Curry Leaves

Onion

Ajwain (carom seeds)

Salt

Oil for shallow fry

Method:

• Peel the gourd, make puree of it by adding few green chillies n few curry leaves.
• Finely chop onions n add into puree with ajwain and salt.
• Add water chestnut flour to puree and mix well.
• While adding flour make sure that batter shouldn't get much thick, it should be like pap cake batter only.
• Pour oil in pan for shallow frying pan cakes.
• Pour mix in pan of regular cake size, cook it till get golden brown color, make it crispy from both the side.
• Serve hot with any Indian pickle or yoghurt, it taste very good.

KERALA STYLE TAPIOCA

For me 2011 started with the three days trip to Wayanad, Kerala. Wayanad is the one of the district of Kerala... This trip was memorable one as we got to know lots of stuff, we saw the Cardamom plantation, coffee plantation, tasted fresh green peppers, and we drew uphill till 3800 meter above sea level and main important we had amazing food in those three days.....

In this trip i got to know few trick of cooking n few new dishes too.....

I'll share the most easy n quick make recipe first.....

We all must have heard about tapioca, in south will get tapioca chips too...

I feel we can use it as substitute of potato also in Samosa & parathas, this experiment i haven't done till now but we can try it with little more spices than the regular recipe.....

This dish is accompanied with small green chili chutney n it tastes awesome...

Let’s start the preparation...

Ingredients

• Tapioca
• Kari patta
• Mustard seeds
• Onion
• Whole Red Chillies
• Salt to taste
• Oil for tadaka
• Small spicy green chillies
• Fresh coconut
• Coconut Oil (few drops)

Method

• Wash, peel n cut tapioca in small pieces. For root vegetable always add vegetable in cold water n then boil it. Add salt to taste. Cook well till fully done.
• Remove the excess water n keep aside.
• Grind chilies with fresh coconut n coconut oil and add salt to taste. Chutney is ready
• Finely chop small onion.
• Heat 1 tbsp oil in pan, add mustard seed, when start crackling add whole red chillies broken into small pices, kari patta & chopped onions.
• Saute well, add little salt to taste n after that boiled tapioca, mix well n mash with the back of spoon.
• Cook for 5 mins with mixing continuously to avoid burning of tapioca at bottom.
• serve it with green chili chutney.