PUTTU AND KADALAI CURRY (NOV)

PUTTU  AND  KADALAI  CURRY

Ingredients for Puttu

Puttu mavu (rice flour) – 2 cups
Salt
Hot water
Coconut (grated)

Puttu - method of preparation

Just add sufficient hot water and salt to the rice flour. Mix the flour well with fingers. For making the Puttu, you may use the traditional Puttu Kudam. You may begin by adding a spoonful of grated coconut into the cylindrical container, followed by the well mixed rice flour. As you add the rice flour into the container, in between, you may also add small quantities of grated coconut. Make sure that the cylinder is just fully filled and now you may place it on the Puttu Kudam after covering the top portion of the cylinder. Allow the steam to take care of the cooking.

Your Puttu will be ready in three minutes. Have it with Kadala curry for a great combination.

Ingredients for Kadala Curry

Black Channa (black chickpea / bengal gram) – 1 cup 
Small onion (chopped) – 1 cup 
Coconut (grated) – 1 cup
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala – ½ tsp
Coconut (diced) – ¼ cup
Tomato (chopped) – ¼ cup
Curry leaves
Coriander leaves
Salt
Oil
Mustard seeds
Red chillies
Ginger-Garlic paste

Kadala Curry – method of preparation

First, soak the black channa (black chickpea / bengal gram) for at least ten hours by adding salt. Cook the black channa well and keep it aside.

Heat one teaspoon of oil in a pan. Put the grated coconut and fry until it turns brown. To this, add coriander powder, chilli powder and garam masala. Stir all the ingredients until it becomes brown. Make a paste of this and keep it aside.

Take a pan and heat some coconut oil. Put some mustard and add red chillies. When it begins to splutter, add the diced coconut. Stir a bit. Now add the ginger-garlic paste, followed by onions and tomatoes. Add some curry leaves and stir gently. You may now add the black channa (black chickpea). Pour sufficient water and add salt. Stir well.

Now add the coconut paste kept aside to the cooked black channa. Boil the curry well.

You may now garnish the curry with chopped coriander leaves and serve it ideally with Puttu. It is a great combination to relish.

Recipe from Kerala Tourism

DHOKALA PIZZA (NOV)

With the healthy benefits of Indian pulses such as green gram dal and blackgram dal, it is one dish you can relish as a main course or snack. 

Ingredients
- 1 cup of moong dal or Green gram dal
- 1 cup of urad dal or blackgram dal
- ½ a cup of rice
- 2 tablespoon salt
- 1 tablespoon oil
- 2 tablespoon of curd
- 2 tablespoon of tomato pulp
- Shredded onions, cabbage and capsicum
- 100 grams of paneer

Method
1. Keep dal and rice soaked in water overnight.

2. In the morning, grind the mixture of rice and dal into a thick paste.

3. Add curd to the dal mixture and let it ferment for a few hours (minimum 2 hours).

4. Now pour the fermented mixture into a shallow vessel greased with a wee bit of butter. Top it with cabbage, capsicum, onions and panner.

5. Bake it at 350 degrees for 15 minutes or you can also steam it in a pressure cooker. Your dhokla pizza is ready to be served! 

Copyright by timesofindia.indiatimes.com
Image courtesy @ Enjoy Indian Food

Sandwich Idli (NOV )

Sandwich Idli 

Ingredients:
Left-over idly batter or fresh idly batter
1 Onion chopped
Cilantro chopped (desired quantity)
2 green chillies finely chopped
1 tsp mustard seeds
2 tbsp oil
2 tsp urad dhal
pinch of asafeotida

Method

Mix chopped onion, cilantro, green chillies with idly batter. 
Season it with mustard seeds (fried in oil) urad dhal and asafeotida. 
Mix all ingredients well and pour it into the sandwich maker till the rim. 
If desired ghee could be applied on the sandwich maker before pouring the batter. 
Usually gets done in about 10 mins or wait till turns golden brown (not necessarily crispy). 
Serve it with south Indian dosai chilli powder. 
Try it out.

Copyright by Awesome Cuisine
Image courtesy by saycheesewithbritannia

Other ideas...

BESAN LADDU (Kugan )

BESAN LADDU

Ingredients:

2 cups of sieved besan flour
2 tbs ghee

1 ½ cups of fine castor sugar
2 tbs of finely chopped cashew nuts, roasted in ghee
A pinch of cardamom powder
¼ cup or little more melted ghee

Method:
Mix the besan flour and the 2 tbs of ghee.
Roast the besan flour over low heat, stir constantly, to avoid lumps.
Roast well till a nice aroma comes from the flour, do not burn the flour.

Now remove the flour to a bowl, let it cool a bit.
Add in the caster sugar, roasted cashew nuts and the cardamom powder.
Now add in the melted ghee, little by little, till you can make the flour into small balls.

Do not add in all the ghee, the flour should not be oily.
Now form the mixture into small balls.
Your ladoos are ready now.

SCRAMBLED TOFU (Kugan )

SCRAMBLED TOFU

Ingredients:

2 cups of crumbled soft tofu
1 cup of red onions chopped
½ cup of tomato chopped
2 tbs of green chillies chopped
1 tbs of fresh ginger finely chopped
1 tsp coriander powder
½ tsp cumin powder
¼ tsp tumeric powder
1 tsp freshly ground black pepper
2 tsp oil
1 tbs thinly sliced scallions
1 tbs chopped coriander leaves
Salt to taste

Method:

Heat oil in a wok, add in the onions, sauté till it wilts.
Add in the ginger and green chillies. Stir for a minute.
Add in the tomato pieces, coriander powder, cumin powder,
tumeric powder and stir till the tomatoes are mushy.

Now add in the crumbled tofu and salt and mix well.
Sauté for about 6 minutes to let the tofu absorb all the flavours.
When the mixture is dry, add the scallions, coriander leaves and the pepper powder. Stir and remove.
You can even use this as a sandwich fillings.

Mixed vegetable sabzi (DEV )

Mixed vegetable sabzi: (Geetha Deivasigamani)

Chop 2 carrots,2 s. poatatoes, 1/2 chow chow,1/2 cup beans,1/2 cup cauliflower, 1 cup cabbage and add 2 handfuls of peas to it.
chop 1 b.onion.
Keep ready other ingre as follows:
1 tsp gin-gar paste
chilly pwd to taste
1/4 tsp turmeric
3 tsp cori.powder
salt
oil
pattai, krambu, sombu and yellakkai for seasoning

Heat oil and add in pattai, krambu, sombu and yellakkai.
Add the onions and fry till translucent.
Add the ginger-gar paste and saute till raw flavour is out.
Add the vegs and spice powders,salt and water. don't add too much water. just enough to cook the vegs and still have some gravy left.
cook it in a pressure cooker for 1 or 2 whistles. release the steam and garnish with cori.leaves.
Serve hot with chapathis/pooris. Very healthy and tasty.

U can use the same veg masala to make kaara bonda, bread sandwich. In that case cook further to dry out the water and then use as filling. 
U can also add 1 tomato chopped if making for chapathi/poori.

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