Turkey berry/Sundaikai (Potbadane,Gulbadane)sukka

Sundaikai Turkey Berry or wild eggplant in English, is a very popular in Tamilnadu and kerala and some parts of Karnataka.Its a bushy ,erect and spiny perennial plant used horticulturally as a root stock for eggplant.   Turkey berries contains high medicinal value and is very good for health. It is rich in Iron content and it acts like cleanser to clean our stomach. It is widely used in Siddha medicine for making chooranams, which is helpful for digestion problems.

Ingredients

• 2 cups Turkey berries/
• 2 Onion,chopped
• 4-5 Garlic cloves, slightly crushed
• 1tbsp OIl
• 1 cup Coconut,grated
• 5-6 Dried kashmiri red chillies
• 7-8 Methi /fenugreek seeds
• 1tsp Jeera/cumin seeds
• 2tsp Coriander seeds

Cooking Directions

1. Make small slits on the turkey berries and apply a tsp of salt and keep aside for 30 minutes.
2. After 30 minutes squeeze it well and wash it again to get rid of the bitterness.
3. In a pan add a little oil, then add red chillies and coriander seeds and 1/2tsp jeera.. When they turn red add methi/fenugreek seed and fry till fenugreek turns to light golden colour. Switch off the gas and let it cool it a bit before grinding
4. Now grind freshly grated coconut ,roasted dry masalas and garlic cloves and remaining jeera and tamarind without water to coarse paste and Keep aside.
5. In a pan add oil and onions. When they turns light golden add the turkey berry and salt to taste, add 1/2 cup of water to cook the berries.Cover and cook till soft and well cooked.
6. Now add ground masala paste and mix well and let it cook for 4-5 mins till the masala is almost dry.
7. Serve hot as a side dish with rice.

Chapati and vegetable sagoo

Sagoo is a typical mixed vegetable dish of karnataka quite famous specially in Bangalore,mysore and shimoga. This is aromatic, flavorful and tasty dish popularly served in restaurants as a side dish with chapati or puri 

Ingredients

1. 1 cup Dried Green or white peas/vatana
2. 1 cup Cauliflower florets
3. 1/2 cup Carrots,cut into small cubes
4. 1/2 cup  Potatoes, cut into small cubes
5. 2 Onion,chopped
6. 2 Tomatoes,chopped
7. 2 spring Curry leaves
8. 1 tsp Mustard
9. 3 tsp oil
10. 1/4 tsp Turmeric powder
11. Salt As per taste

For masala paste:

1. 1/2 cup Coconut,grated
2. 2 tbsp Putane/roasted chana/hurigadale
3. 4-5 Green chillies
4. 2 tbsp Coriander leaves,chopped
5. 6-7 cloves/lavang
6. 2(1 inch) pieces Cinnamon sticks
7. 2 tsp Poppy seed
8. 6-7 Garlic cloves
9. 1 inch piece Ginger

Cooking Directions

1. Soak green/white peas overnight in 6 cups of water.
2. Next day morning drain the water and keep aside.
3. Chop all the vegetable ( you can add any vegetables like, ashgourd, pumpkin or beans) and keep aside.
4. Now pressure cook ,peas,potatoes and carrots with little salt add about 3-4 cups of water and cook for 20 minutes or take 2 -3 whistles till all veggies are well cooked.
5. Grind all the masala ingredients to smooth paste using 2 cups of water.Now our masala paste is ready.
6. Now take a deep sauce pan,Heat oil and add some mustard,let it splutter,then add curry leaves and onion and fry till onions are translucent.Add turmeric and fry for a minute.
7. Add chopped tomatoes,cauliflower florets and little salt ( check while adding salt as we have already added salt while cooking peas and vegetable)cover and cook till cauliflower is soft but not mushy.
8. Add pressure cooked peas and vegetable and the ground masala paste and boil till the gravy becomes semi dry.
9. Garnish with coriander leaves( optional as we have already added while grinding) and serve hot.
10. Goes well with Puri or chapati.

Secret of making soft triangle chapathi

Today i am here with the secret of making soft Chapathi. It is a unleavened flat bread made from whole wheat flour. it is a staple in India.it is also known as roti .But instead of plain roti this layered chapati taste good and stays soft for a long time.

Ingredients:

• 2 cups Whole wheat flour
• 1/2 tsp Salt
• 3/4 cup Luke warm water
• 2 tsp oil or ghee

Method:

1. Combine the above ingredients  to make a soft dough.
2. Knead for at least 5 minutes. Cover the dough and allow it to rest for at least 20 to 30 minutes.
3. After 30 minutes divide the dough into 12 equal round parts. Roll each round into flat disks ,then apply some ghee,dust it with dry flour,then spread it evenly.as shown in the above picture. then fold it to half moon shape,then fold it again to make triangle shape.Then roll into big triangle or round shape.
4. Put the chapati on a hot griddle,The tawa must be heated properly. Place rolled out dough on tawa and wait till small bubbles appear. Turn the chapathi to the other side and rotate while it cooks. Lift a corner to see whether it has cooked and if it has, turn once again.flip it to the other side. Apply a little ghee or butter or oil on top and again flip it over and apply ghee, butter or oil.Fry till well roasted on both the sides or until brown spot appears, remove on a plate
5. Now Chapati is ready to serve with vegetable sagoo or kurma or any other veg and non-veg  curries of your choice.
   
   
   
   Tip:
   First the wheat flour you are using should be good quality or branded one.Never use maida/all purpose flour . Use whole wheat flour only.It must be treated with three to four spoons of oil which is mixed thoroughly and then the water is added to make dough.
   Secondly, to make soft Chapathis, the dough should not be very loose and too soft.It should also be not too hard.
   Thirdly, the rolling of the chapathis is an art by itself.You must roll them evenly without any hard pressure placed on the dough with the rolling pin.
   Lastly the tawa should be hot when you are frying chapati
   
   
   
   

Papaya-coconut pudding

There's something oh-so-soothing about a bowl of creamy pudding for dessert. This is a Lighter recipe for your favorite puddings, so you can feel good about indulging in pudding for dessert as i have added some healthy ingredients.If you want can add healthy ingredients, such as nuts and fresh fruit, to make these delicious pudding even better for you.next time i will come up with more interesting pudding using some more fruits and nuts.

Ingredients

• 3cups Papaya pieces
• 1 cup Coconut milk
• 2tbsp Cornstarch/flour
• 1/4 cup Jaggery
• 1/4tsp Cardamom powder
• 1/2 cup Fresh cream
• 2tbsp icing sugar

Cooking Directions

• Boil coconut milk,cornstarch in a pan.
• Then add Jaggery powdered and boil till it dissolves completely and the coconut sauce becomes thick and creamy.
• Let it cool completely,then blend it with papaya pieces and cardamom powder to smooth paste.
• Transfer this to a pudding mould and refrigerate for 3-4 hours.
• Whip cream and icing sugar till light and fluffy.
• Demould the pudding and decorate with prepared icing and serve chilled.

Chow chow /Simebadane Halwa

Chow chow ( kannada -seemey badane,) is a delectable pleasantly coloured and easy to cook vegetable.It can be easily grown by planting a mature sprout,which can not be used for cooking.Just trail over a pendal or compound wall ( if space permits),to enjoy a basketful of harvest. in addition to using it in Sambar/curry there are other interesting ways to relish it too!

Ingredients

• 8 cups Chow chow gratings
• 1cup Full cream milk
• 100 grams Milk powder
• 1 cup Jaggery
• 1/4tsp Cardamom powder
• 10 Cashewnut ,cut into pieces
• 10 Almonds,slivered
• 1tbsp Raisins
• 2 + 1 tbsp Ghee

Cooking Directions

• Peel chow chow and grate and keep aside.

• Take a big kadai or pan and cook the gratings in milk till soft and dry.

• Add jaggery and cook till well blended and dry.

• Now add milk powder and mix it well,keep stirring to avoid lumps.

• Add little ghee and saffron and keep stirring till the mixture leaves the sides of the pan.
• Heat 1tbsp ghee,fry cashews,almonds and raisins and pour over the mix.Add cardamom powder and mix well.
• Serve hot

Note: As this vegetable is too tender,it does not need any water or time to cook.
Variation : Use 4-5 crushed Dudh peda or any other flavoured peda instead of milk powder.

Bread Gulab jamun

Another ugadi rolls by and tempt us with its seasonal delicacies . No matter how many times we celebrate this festival,ugadi never fails to make us happy.Perhaps it is the warm anticipation of impending hapiness,or perhaps an indications of a fresh start. what ever be it this festival brings with it a sense of joy and warmth. Today i am here with one interesting gulab jamun which is easy and quick to make.

Ingredients

• 6-7 Bread slices
• 1/2 cup Milk
• 1/2 cup Sugar
• 4-5 Cardamom,powdered
• 2tsp Maida
• 1 cup Water
• Few almond slivers and sugar for garnishing.

Cooking Directions

• Boil sugar and water till the sugar dissolves completely and the syrup is thick but not sticky.Add cardamom powder and keep aside.
• Neatly cut the brown edges of the bread slices or let it remain.
• Now dip the bread slices in the milk and mash it well.
• Knead it into a dough . Add milk if required to make the smooth and soft dough.
• Add little maida and knead it again. so that it wont stick to the hands while making jamuns.
• Divide the dough into 10-12 portions.Now gently roll each balls into oblong or round shape and keep aside.
• Heat oil or ghee in a pan.Now fry 4-5 balls at a time on low flame till dark golden brown.Once you are done frying, add all the jamuns to the warm sugar syrup.Do not touch the jamuns. Keep aside for 20-25 minutes,Let it them soak all the sugar syrup.
• Serve topped with some sugar and almonds.you can have either hot or cold choice is all yours :)

Masala puri...south Indian style

Masala Puri- another traditional south Indian style snack, these wonderful little morsels of flavour will satisfy a hunger pang any time of the day or night. They can be had at breakfast with some coffee or tea, as a mid morning snack with a glass of milk shakes or in the evening and you can also pack them into the kid’s lunch boxes. my son love to have puffed puris so i take care while rolling,however some don’t, but it does not affect the taste.

Ingredients:
2 cups- Whole wheat flour
1/2 cup-Semolina
1 tsp-Cumin seeds/jeera
2tsp-Red chilly powder
2 springs- Curry leaves
1tsp- Coriander powder
1-2 tsp-Sugar,powdered
Salt -As per taste
Oil for deep frying

Method:

• Sift flour into a bowl , add semolina and  all the spices,sugar,salt and Chopped curry leaves.
• Knead the dough with warm water to form a soft but stiff dough. You can add little oil while kneading the dough to avoid from sticking to the bowl.
• Let the dough rest for 15-20 minutes.
• Now divide the dough into 15 portions and roll into thick 3-4 inch round disks.
• Heat oil in a kadai/deep pan and fry all the puris till crisp and golden brown on both the sides.
• Serve hot with Tea or coffee or you can have it plain like any other snacks.

Summer salad

We Indians eat a lot of hot and spicy dishes around here, a great way to cool the palate is with the delicious combination of yogurt and cucumber. This easy-to-make cucumber salad, also called kachumber, is a refreshing accompaniment to spicy dishes such as biryanis and other Indian food. I have used Iceberg Lettuce, carrots ,beetroot and tomatoes which is a great combination for a salad. Coriander leaves lends a very nice aroma and taste to this salad. The yoghurt and a tinge of sugar makes it a perfect dressing.

Ingredients

• 1 cup Hung curd
• 1/2 cup Fresh cream
• 1 cup Cucumber ,peeled and chopped
• 1/4 cup Carrots,Finely chopped
• 1/4 cup Onions,finely chopped
• 1/4 cup Tomatoes,Finely chopped
• 2tbsp Beetroot,finely chopped
• 1 cup Grapes (green and white),
• 1 bunch iceberg lettuce
• 1tsp lemon juice
• 2 Oranges,
• 1/4 cup Pomegranate seeds
• 1tsp Pepper powder
• 2tbsp Coriander leaves,chopped
• 1/2 cup Cherry tomatoes, preferably orange coloured,cut into half
• 1tsp Sugar

Cooking Directions

For yoghurt dressing:

•  Beat hung curd,fresh cream and pepper till light and glossy.
• Add sugar and salt and give a nice beat.Refrigerate at least 30 minutes before serving.
• Now combine all the chopped vegetables in a bowl and add lemon juice, mix it well with a spoon.Then add 1/2 of the pomegranate seeds and mix it well with the other chopped vegetable and chill it for at least 30 minutes before serving.

To serve the salad:

• Nicely arrange the iceberg lettuce on a serving tray.
• Combine curd mixture with vegetable salad and mix it lightly with a fork or spoon ,check for seasoning,then slowly put all the salad in the center over the bed of lettuce.
• Carefully arrange all the fruits as shown in the picture and serve chilled.
• Sprinkle some chat masala and some lemon juice for that extra punch!

Tips:

1. First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
2. Always place in ice cold water so that it remains crisp in texture.Iceberg lettuce makes a beautifully crisp, fresh and tasty base for salads.

V

ariations: 

you can try this salad with different vegetables like boiled green peas and potatoes or with some fresh sprouts and fruits of your choice.

vegetable croquettes

Snacks are food items which everyone loves to eat specially during evening time with hot cup of tea or fresh fruit juice.There are a variety of snacks available if you poke around a food shop. Colorful, delicious and highly decorated ready-made snacks allure children and excessive consumption of them is harmful.But if you can spend a little time for preparing these home-made healthy snacks, you can at least stop your child from ordering those junk foods like pizza and burgers .Try to make something interesting with using different veggies and create some healthy snacks,in the evening when kids come back after school.

Ingredients

• 1 cup Cabbage,grated
• 1/2 cup Capsicum,finely chopped
• 1/2 cup Onions
• 1 cup Potatoes,boiled and mashed
• 1/2 cup Beetroot,boiled and grated
• 2tsp Garam masala
• 2 Green chillies,finely chopped
• 1tsp Red chilly powder
• 1/4 cup Coriander leaves,finely chopped
• 1 cup Bread crumbs
• 1/2 cup Maida
• 1tsp Jeera/cumin
• 1tsp Garlic cloves,chopped finely
• 1tsp Ginger,chopped finely
• Salt As per taste
• 1/2 cup Semolina/rava
• 2tbsp Corn flour

Cooking Directions

1. Wash and boil potatoes and beetroot in a pressure cooker till soft.
2. Grate boiled beetroot and keep aside.
3. Mash potatoes and transfer to a big bowl.
4. Heat 2tsp oil in a kadai/pan,add cumin,let it splutter.
5. Then add chopped ginger and garlic and saute for couple of seconds.Add chopped green chillies and saute again for a second.
6. Now add grated cabbage,capsicum and onions and fry for 2 minutes till crisp.
7. Add boiled and grated beetroot,chilly powder,garam masala powder and salt and mix all the ingredients well and switch off the gas.
8. Let the mixture cool down a bit.Then add this to boiled and mashed potatoes and mix it well with your hand.
9. Add maida and bread curmbs and mix till all the ingredients combines well and the mixture resembles to roti dough.
10. Divide the dough into 20 equal parts and shape the mixture into oblong croquettes and keep aside.
11. Mix semolina and cornflour and roll all the croquettes in this mixture and arrange on a plate.
12. Heat oil in a pan and deep fry the cutlets until brown on all the sides.Drain on absorbent paper
13. Serve hot with tomato sauce.

Soya shami Kabab

Surprise your family today! 

Give your family nutritionally richer and deliciously different nutritious soya kabab,100% vegetarian protein rich soya granules healthy,fat free ,almost cholesterol free, easy to digest and most of all...economical.Try it and i am sure you'll love this too.

Ingredients

• 2 cups Soya granules
• 1/2 cup Chanadal/split bengal gram 
• 1 /2 cup Coriander leaves
• 11/2 tsp Turmeric powder
• 10 Garlic cloves
• 4 Green chilies,chopped
• 2 Onion,finely chopped
• 1 tsp Ginger,finely chopped
• 1/4 +1/4 cup Corn flour
• 1/2 tsp Chat masala
• 3 tsp Garam masala powder
• 1 tsp Chilly powder

Cooking Directions

1. Wash soya granules well and drain.
2. Pressure cook soya granules and gram dal in enough water for 15 minutes or take 2 whistle and drain till almost dry.
3. Mix soya,gram dal and half of the chopped,onion,ginger,garlic,green chillies and coriander leaves,salt and the dry masalas ( chilly powder,garam masala powder,turmeric powder and chat masala) and grind it to smooth dough.Do not add any water while grinding.
4. Now transfer this mixture to a bowl and add the remaining chopped onion,green chillies, garlic, ginger and coriander leaves and mix it well.check the salt and knead the mixture using little oil to make smooth dough by mixing 1/4 cup of cornflour.
5. Make 20 even sized balls,shape them flattening on the palm.Dust with cornflour and keep aside on a plate.
6. Heat oil in a pan/tawa and shallow fry 4-5 kebabs at a time till golden brown on both sides
7. Place on serving dish with sliced onion ,tomatoes and lemon wedges and serve hot with green chutney.

Tip: Do not discard the boiled dal water.You can use that water for making gravies or rotis or soups.

Red Flash..mocktail

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Beat the summer with this refreshing rose-beetroot lemonade.this drink is  rejuvenating and this rose drink lends a feeling of coolness and saturates one completely even in the intense heat of summers. It is helpful to the body in many ways. With its constant use, the body gets nourished with the essential protein and vitamins.Rose petals are used to treat internal asthma, high blood pressure, bronchitis, slow circulation, diarrhea,cough, fever and fluid retention, indigestion, insomnia, palpitation, stress and urinary tract infections.They are ingested as a tea to provide a comforting effect and diminish body temperatures during high fevers.The tea also effectively cleanses toxins and heat from the body.

They have a diuretic effect and hence, are beneficial in relieving excessive fluids from the urinary bladder.Rose petals help to get rid of the waste and toxic substances in the body, through the kidneys.

Ingredients

• 1/2 cup Fresh,pink rose petals
• 1 tsp Grated beetroot
• 2 tbsp mint leaves
• 1/2 cup Sugar
• 2 Lemons
• 2 cups Crushed ice/cubes
• 1tsp Ginger,grated

Cooking Directions

1. Boil rose petals,grated beetroot,ginger,mint leaves and sugar in 1/2 liter of water till sugar dissolves completely ( approx 15 minutes)on low flame.
2. Let it cool completely.
3. Now strain the syrup and refrigerate for an hour before serving.
4. Just before serving add squeeze lemon juice and mix it well.
5. Take 2 tall glasses/goblet, Add crushed ice and then slowly pour the chilled rose syrup.
6. Serve garnished with cherry

Paneer-veg potlis

Making potli is an art,it takes some practice to get that correct potli/pouch shape. WTry small portions first .Now that summer is here, children as well as parents are looking some interesting snack in the evening .Here is some great idear which will help in making the summer holidays a fun filled ....you can indulge your kids to make some shape of their own or teach them to make these potlis and i am sur love it as much as you do :)

Ingredients

• 1 cup Maida/all purpose flour
• 3/4 cup Semolina/kesari rava
• salt as per taste
• 3-tbs Ghee or oil
• 1 tsp Ajwain/carom seeds
• 1/2 cup Paneer/cottage cheese ( crumbled)
• 1 Onion ( finely chopped)
• 10 Garlic cloves(finely chopped)
• 2 tbsp Green capsicum ( finely chopped)
• 1 tbsp carrot ( grated)
• 2tsp Red chilly powder
• 1/4 tsp Turmeric powder
• 1 Green chilly ( finely chopped)
• 1 tsp Ginger (finely chopped)
• salt as per taste
• 1/2 liter Full cream milk
• 1tsp vinegar

Cooking Directions
For making paneer : 

• Boil milk for 5 mins(Simmer it). then add 1 tsp vinegar, keep stirring , Continue heating till it starts curdling, keep stirring until the whey completely separates. At this stage, switch it off.

 Place a fine sieve over a container and strain the paneer, just wash it twice atleast, in cold water to get rid of the vinegar flavour. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.

• After an hour its ready to use.

For preparing the dough:

• Knead together maida,semolina,salt and ajwain with warm water to make stiff dough.

• Then heat some oil or ghee and pour it over the dough and knead it again.

• When the dough absorbs all the ghee or oil,keep it covered for 20 minutes.

For the stuffing:

• In the meantime mix all the ingredients for stuffing,lightly with a spoon or fork and keep it aside.

For making Potli

• Divide the dough into 20 -22 balls.Roll the dough balls into small puris ( 3 inch diameter).

• Place a paneer portion in the centre.Apply a little water on the areas a little away from the edges and Slowly start folding the loose portion into pleats to form a potli shape,Seal by pressing them.
• Make a small string out of the dough & wind the potli & fasten it into a knot.

• Once you are done with all the dough balls,heat oil in a kadai or deep pan and deep fry 3-4 potlis at a time in medium hot oil till golden brown.
• Serve hot with chutney or sauce of your preference.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

Gobi-besan ka cheela

Gobi Besan ka cheela or veg-omelet are sure to satisfy your rumbling appetite and demanding taste buds. A simple and easy pancake recipe with gram flour combined with grated cauliflower onions and chillies and then spread on a pan with little oil..Cheela/veg omelet is quick to cook and very healthy as gram flour/besan is the main ingredient. Also known as Mumbai street food and good for office goers as it is quick and easy to make.Everybody has their own recipe of cheela.Actually i love trying it with different veggies.I got this recipe from one of my Facebook food group.

Ingredients:

1. 2 cups-Gram flour/besan
2. 4 green chillies (Chopped,finely)
3. 1/4 cup-Cauliflower/gobi (grated,finely)
4. 1 onion ( chopped)
5. 1/4 cup Coriander leaves (finely chopped)
6. 1/2tsp Turmeric powder/Haldi
7. Salt to taste
8. Oil for frying

Method:

• Mix gram flour and all the ingredients and add 4-5 cups of water to make the smooth batter like dosa consistency .
• Whisk well to ensure there are no lumps.
• Heat a pan,drizzle a few drops of oil,pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.Cook cheela on both sides,using a little more oil,till golden brown.
• Serve hot with chutney or sauce.

tips:

1. Add some semolina to  the cheela to make it more crispier.
2. You can add some chopped tomatoes to make it more colourful and tasty.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

Red rice puttu and Kadala curry

Today's treat is Puttu made with store-bought red rice flour. A very healthy and delicious breakfast. I prepared this dish for the 1st time after my marriage. I love it so much so that whenever i visit to my hometown makes different types of puttus specially for me using different ingredients ie semolina puttu or white rice puttus or ragi puttu.But never tried this red rice puttu.

During my growing up years my mom typically made puttu from scratch. This dish is quite popular in South-India. I love to have it with coconut, little sugar sprinkled, and banana. DH loves to accompany it with kadala curry. You can find the recipe for kadala curry here. Puttu is a breakfast dish of steamed cylinders of ground rice layered with coconut eaten usually with papadum, plantain, fish curry, jackfruit, mango, chicken curry and kadala curry. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut and served hot for breakfast. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu � where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. The best point to taste puttu is any of the tea shops in the villages of Kerala where it is served hot along with spicy kadala

Ingredients:
For puttu

• 2 cups Red rice puttu flour
• 1/2tsp Salt
• 1/2 cup Freshly grated coconut
• 2tbsp Sugar
• Water as required (approx 2/3 cup)

For kadala curry:

• 1 cup Black Chick Peas/Kadala (soaked overnight in water) -
• 2 large Onion (sliced)
• 4-5 Garlic cloves
• 1 inch Ginger
• 3 Tomatoes
• 11/2 cup Coconut
• 1 tsp Coriander powder
• 1/2 tsp Jeera/cumin powder
• 1 tsp Fennel seed/saunf
• 3 tsp Red chilly powder
• 1/4 tsp Turmeric powder/haldi
• 1 tsp Sambar or garam masala powder
• 3 Green chillies
• 1/2 tsp Mustard seeds
• 2 spring Curry leaves
• Salt as per taste
• 2 tsp Coconut or any veg oil

Cooking Directions

1. Mix shredded coconut with sugar and keep aside.
2. Take red rice flour in a wide bowl, mix it with salt,you can add little more if you want.
3. Sprinkle Hot water little by little on red rice flour and mix it well (do not use spoon for mixing, use your hand to sprinkle water and mixing) gently mix it continuously until the flour becomes moist. It should be a bread crumb consistency and not form a dough. (you can make a ball shape with the mixed flour but when u broke the ball , it should be able to crumble back again..thats the perfect consistency)
4. Once you finished mixing,keep aside at least an hour covered
5. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
6. A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
7. But today i am here with one more interesting puttu maker.I have used my chakli maker and one small chembu/pot underneath to hold the water.
8. Fill the pot (the broader vessel) with 11/2 cups of water. Close the top with the given lid that has the nozzle.Start heating it.
9. Now take the cylindrical puttu maker/ puttu kuzhal ,grease it lightly with some coconut oil(to fill the processed rice flour) and Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.If you are using idli maker then spread the moist rice flour in the idli pan and spread some grated coconut.Cover it with a lid and cook until we see steam out of the top of puttu maker or idli steamer.
10. Then continue heating for 5 minutes and switch off.
11. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or spoon. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

Kadala/chickpea curry:

1. Soak Chick Peas overnight in water. Cook it in pressure cooker adding enough water and salt.
2. First Grind half of the onions,ginger and garlic to paste and keep aside.
3. Now Grind coconut and fennel seeds to smooth paste using a cup of water.
4. Heat little oil in a pan and ground onion paste and saute until brown colour.
5. Now add chopped tomatoes into the onion paste and cook till soft and mushy. Add all the spice powder ,half of the curry leaves, half of the sliced onions and sliced green chilies cook for 5 minutes.
6. Add cooked chick peas along with water into the pan. Mix well and allow it to boil for 5 minutes.
7. Add the ground paste into the curry & mix well. Simmer it for 2-3 minutes.
8. Now prepare the tempering by heating 2tsp of coconut /any veg oil in a small pan add mustard,let it splutter,then add curry leaves and switch off the gas and pour this over the curry.
9. Garnish with coriander leaves and serve hot with puttu.

Tip for Kadala curry:

• if you want the nice nutty flavour then Heat little oil in a pan and fry grated coconut till golden brown and then ground it to paste along with fennel seeds.

Tips for Puttu:

1. If you are making puttu using chakli maker then choose exact fitting pot so that the steam doesn't escape from the bottom while boiling or secure it with a thin cloth at the bottom to make sure the steam passes through inside the cylinder/chakli maker. 
2. You can add little of ghee to get softer puttu.
3. The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
4. Once the puttu is steamed, remove the mould and leave it aside for 3-5 minutes and then gently push the finished puttu onto a plate.
5. Store bought puttu podi/powder can be used right away.
6. If using any other rice flour then you need to roast it on low flame for 5-7 minutes before using it.
7. Rice flour can be prepared at home. Soak rice for 1-2 hours, drain the water and dry the rice on a cloth. Once dry, grind to a powder. Roast this rice flour on low flame for 4-5 minutes or till you get the nice roasted aroma and moisture free and slips off the ladle. Spread this powder on a plate and leave aside for a few minutes before using.Prepare this flour in advance and store it in an airtight container and refrigerate for a month.

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