Red Rice Puttu and Cherupayaru Curry

This is a Popular Breakfast in Kerala.Normally it is done with white rice.I tried it out with red rice flour and it turned out well.So this Puttu is very healthy especially for weight waters and diabetic people
It is served with Kadala Curry or Cherupayaru Curry (Green Moong Dhal Curry) and Banana
Check out the link for Cherupayaru Curry

Ingredients

• Red Rice Flour - 1 cup
• Water - little less than 1/2 cup
• Salt - 1 teaspoon
• Puttu Kutty or Puttu Maker

Method
Step 1 - Preparation of Puttu Flour

• Take red rice flour in a wide bowl.Put salt
• Sprinkle water little by little and mix well to get a crumbled dough
• When you press the dough in between the fist it should hold its shape
• At the same time you should be able to crumble it

Step 2 - Puttu

• Puttu Kutty / Maker consists of two parts - bottom pot for boiling water which would release steam and the upper cylindrical tube in which the dough is filled
• Place the flat disc onto the bottom off the cylindrical tube
• Grease it with little coconut oil
• Fill the cylindrical tube with the puttu maavu / dough prepared and close it with the lid given

• Boil water in the bottom pot and place the cylindrical tube over it
• Cook on medium flame for about 6 minutes.Steam will start coming then

Step 3 - Removing the Puttu

• Push the bottom disc using a spoon 
• Puttu will come off nicely

Serve it hot along with grated coconut, banana and Cheupayaru Curry

Ragi Idiyappam

This is my "First Post for 2017" and hence would like to start with a healthy recipe
Normally Idiyappam is done using rice flour but for those of you who are very health and weight conscious this is an ideal choice
Ragi is also rich in calcium and iron

Ingredients

• Dry Roasted Ragi Flour - 1 cup
• Hot Boiling Water - 1.5 cups
• Salt - 1 teaspoon
• Oil - 1/2 teaspoon
• Idiyappam Press
• Grated Coconut - Garnish

Method

Step 1 -Preparing the Dough

• Boil water with salt and oil
• Pour it little by little over the roasted ragi flour
• Mix it using a ladle
• Keep it closed for about 15 minutes

• When it hot to touch knead to a smooth dough

Step 2 - Idiyappam

• Take a small portion of  dough and place it inside the idiyappam press
• Squeeze it over a idiyappam steaming plates or idly plate
• Stem it for 10 minutes

If using a idiyappam steaming plate, take it out using a ladle

• Garnish with grated coconut and serve with vegetable kurma

வரகு அரிசி இட்லி / Varagu Arisi Idly

Now that in the previous post we have seen the detailed explanation of how to make "Varagu Arisi Idly / Dosai Batter"
Now lets see how to make Varagu Arisi Idly

Ingredients

• Varagu Arisi Idly Batter - as required
• Gingelly Oil - 1 teaspoon
• Idly Stand

Click this link for  Varagu Arisi Idly / Dosai Batter 

Method

• To the idly batter add oil and mix it well

• Grease idly plates and fill each of them with 3/4th full of batter
• Steam cook for 15 minutes
• Switch off the stove and leave it for 5 minutes
• Open the lid and take it out carefully using wet spoon
• Test it with a knife or tooth pick

Once done serve it hot with Idly Podi

Quick Red Poha Upma /Quick Red Aval Upma

A quick breakfast recipe with very simple ingredients at home

Ingredients

• Red Poha / Aval / Rice Flakes - 2 cups
• Oil - 2 teaspoons
• Onion - 2 (finely chopped)
• Peanuts - handful
• Green Chilly - 3 (slit opened)
• Mustard seeds - 1 teaspoon
• Cumin / Jeera - 1/2 teaspoon
• Curry leaves - 3 or 4
• Urad and Chall dhal - 1/2 teaspoon each
• Salt - 1 teaspoon
• Lemon Juice - 2 teaspoons

Method

• Wash Poha twice and keep it aside for 5 minutes
• Heat oil in a kadai.Crackle mustard seeds and jeera
• Add curry leaves, green chilly and urad, channa dhals
• Fry peanuts in it
• Then add onions and saute it
• Put the washed poha.Add salt.Swirl it 
• Poha will be cooked within 5 minutes
• Switch off the stove and squeeze lemon
• Garnish with coriander leaves

Once done serve it hot with curd and pickle

Broken Matta Rice Upma / Palakkad Matta Rice Upma

This is a very healthy and tasty breakfast especially for people who are health concious people
You can also find similar recipes in Arisi Upma / Varagu Arisi Upma

Ingredients
Part 1 - Upma

• Broken Matta Rice - 1 1/2 cups
• Toor Dhal - 1/4 cup
• Cumin seeds / Jeera - 1 teaspoon
• Pepper - 1/2 teaspoon
• Water - 2.5 cups
• Salt - 1 teaspoon

Part 2 - Seasoning

• Gingelly oil - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Urad /Channa Dhal - 1/2 teaspoon each
• Red chilly - 2 nos
• Curry leaves - few

Part 3 - Garnish

• Coconut - 2 tablespoons (grated)

Method

Step 1 

• Soak toor dhal, cumin seeds and pepper for 10 minutes
• Filter it but do not discard the water

Filter 

• Grind it into a coarse paste

Coarse paste

Step 2 - Seasoning and Saute

• Heat oil in a kadai.Splutter mustard seeds
• Fry urad and channa dhals in it
• Also season curry leaves and red chillies
• Saute the coarse paste in it

Seasoning

Saute

• Pour water (including the one used for soaking dhal).Add salt and boil
• Add broken matta rice and stir it well

Pour water and boil

Put Matta Rice

Stir the contents

Step 3 - Upma / Pressure Cooking

• Transfer the contents to a container that fits into a pressure cooker
• Pressure cook for 2 whistles
• Once done wait for the pressure to get released
• Open and garnish with coconut

Pressure Cook

Garnish

• Serve hot with chutney

Pori Upma / Puffed Rice Upma / Muri Upma

This is a simple, quick and a tasty upma especially during rainy seasons
This is a very quick version of Pori Upma which can be prepared in no time
Also check out for another version at Pori Upma Version 2

Ingredients

• Pori / Puffed rice - 2 cups
• Green chillies - 2 or 3
• Onion - 1 (medium sized)
• Peanuts (raw) - handful 
• Oil - 2 teaspoons
• Mustard - 1 teaspoon
• Curry leaves - little
• Salt - 1 teaspoon
• Turmeric - a pinch

Garnish

• Coriander leaves - little
• Grated coconut - 2 tablespoons
• Lemon - 1 teaspoon

Method

• Wash and drain the puffed rice
• In a kadi heat oil and splutter mustard seeds
• Fry chillies, curry leaves  and peanuts in it
• Add onions and saute it
• Now put the washed pori , salt and turmeric.Mix well
• After 2 minutes garnish with coconut and coriander leaves
• Switch off the stove and squeeze lemon
• Hot Pori Upma is ready.Serve it with curd

Millet Khichadi

Happy to blog after a long break and here comes healthy and wholesome tiffin
This is done using Varagu and Kuthiraivali Arisi.But you can use any combination
You can find a similar recipe Varagu Arisi Upma in this same blog
The only difference is that in this recipe more vegetables are added

Ingredients

Part 1 - Millet Udasal /Arisi Kurunai

• Varagu Arisi + Kuthiraivali Arisi - 3 cups (You can use any millet combination)
• Toor dhal - 1/4 cup
• Cumin seeds - 1 teaspoon
• Pepper - 3/4 teaspoon
• Dried red chillies - 3 nos

Part 2 - Seasoning and Saute

• Oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Channa dhal + Urad dhal - 1 teaspoon
• Green chillies - 1
• Ginger - little
• Curry leaves - little
• Onion - 1 (finely chopped)
• Tomato -1 (diced)
• Capsicum - 1 (cubed)

Part 3 - Vegetables

• Peas - 1/2 cup
• Beans - 1/2 cup (cut into small pices)
• Carrot - 1 cup (finely chopped)
• Potato - 1/2 cup (cubed)

Part 4 - Others

• Water - depends
• Salt - 1 1/2 teaspoons
• Coriander leaves - little
• Lemon juice - 1 tablepoon

Method

Step 1 - Udasal / Kurunai

• Take the items mentioned under "Part 1 " except varagu and kuthiraivali rice in a mixer and grind it coarsely
• Add it to varagu and kuthiraivali rice and mix well
• Measure this udasal / kuranai

Step 2 - Seasoning and Saute

• Heat oil in a kadai. Splutter mustard seeds and season with urad / channa dhals
• Add chillies, ginger and curry leaves 
• Saute onions with a pinch of salt
• Add tomato cubes and cook till it is soft
• Put capsicum in it.Make sure its crunchy
• Add all the vegetables one by one
• Put 1/2 teaspoon of salt now and mix well
• Close the lid and leave it for 5 minutes

Step 3 - Millet Khichadi

• Pour 3 cups of water for 1 cup of udasal
• Put salt and coriander leaves and allow it to boil
• Slowly add the udasal and mix well
• Cover it and cook it in a medium flame
• Open the lid once in 5 minutes and stir the mixture
• Cook till the water is absorbed and vegetables are boiled
• Switch off the stove
• Add lemon juice and garnish with coriander leaves

Serve hot with curd and pickle

Red Rice Idly Version 2

This is slightly different from previous version.We add little oats here while making the idly batter:Click to see Red Rice Idly Version 2

Ingredients

• Parboiled red rice - 3 cups
• Urad dhal - 1 cup
• Methi seeds - 2 teaspoons
• Oats - 1/4 cup
• Crystal salt - 1 teaspoon

Method
Step 1 - Soaking

• Wash red rice, urad dhall thoroughly.Soak them along with oats and methi seeds for 8 hours

Step - 2: Grinding and Fermenting

• Take soaked items little by little in a mixer.Grind it to a smooth batter using little cold water
• Make sure to add water little by little at regular intervals and mix well with the spatula that comes along with mixer.The batter must be fluffy
• Once done take it out and transfer it to a big vessel
• Put salt and mix well using your palms

• Allow it to ferment for atleast 6 hours.The batter level will be raised

Step 3 - Making idlis

• Grease idly plates and fill each of them with 3/4th full of batter

• Steam cook for 20 minutes.This idly takes more time than regular ones

• Once done remove it carefully using a wet spoon

Serve hot with Mint Coriander Chutney