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

Puchka / Pani Poori /Pani Puri

Pani Puri or Puchka is all time favorite street food in Kolkata so also Mumbai , Delhi and other places

Lets see how this can be made at home

Ingredients
Part 1 - Pani

• Mint - 1 cup
• Coriander leaves - 1 cup
• Thin tamarind extract - 1 cup (soak gooseberry sized tamarind in 1 cup water and extract it)
• Jaggery - 1 big piece
• Ginger - 1 small piece
• Green Chilly - 1 or 2 nos
• Lemon - 1

Part 2 - Spices / Masala Powders

• Chaat Masala
• Coriander Powder
• Kashmiri Chilly Powder
• Cumin Powder
• Black Salt
• Normal Salt

Take these powders in required quantity.There is no such hard and fast rule

Part 3 - Stuffing

• Potato - 8 nos
• Black Channa - 1 handful

Part 4 - Main Ingredient

• Small Pooris - 30 nos 
• Boondhi - as required

I used the ready made ones

Method
Step 1 - Pani Preparation

• Take mint, coriander, jaggery, ginger, green chilly in a mixer jar
• Pour 1/2 cup of water and grind it smoothly
• Filter the ground mixture.Do not discard the residue
• Pour tamarind extract, 2 cups of water
• Add the masala powders and salt
• Squeeze lemon.
• Put boondhis on top of the pani

Now the pani is ready

Step 2 - Stuffing

• Soak black channa overnight and pressure cook for 5 whistles
• Also pressure cook potatoes.Peel them
• Mash the boiled potatoes and channa
• Now add the residue that was filtered in the above step
• Also put the masala powders and salt as required
• Mix them well

Step 3 - Assembling

• Break / make small hole on top of the poori
• Put the potato stuffing inside
• Dip inside the pani and gulp it

Pav Bhajji

Pav Bhajji is a complete meal relished by all age groups.This is a popular street food in Mumbai

Ingredients
Part 1 - Bhajji Masala

• Oil - 2 tablespoons
• Onions - 2 nos (chopped)
• Capsicum - 1 (cubed into small pieces)
• Tomato - 2 nos (cut into small cubes)
• Carrot - 2 nos (cut into small pieces)
• Beans - 6 nos (cut into small pieces)
• Cauliflowe - around 15 florets
• Frozen Peas - 1/2 cup
• Potato - 2 kg (peeled and cubed)
• Pav Bhajji Masala - 2 teaspoons
• Red Chilly Powder - 1 teaspoon
• Salt - 1 1/2 teaspoons
• Coriander leaves - few
• Butter - 1 tablespoon

Part 2 - Pav Buns

• Pav Buns - 10 nos
• Butter - as required

Part 3 - Serving

• Chopped Onions
• Chopped Coriander
• Lemon
• Butter

Method
Step 1 - Bhajji Masala

• In a cooker heat oil and fry onions, tomatoes and capsicum
• Then add all the vegetables except potatoes and saute it once
• Add potatoes and mix well
• Put the masala powders, salt and pour water to immerse the vegetables
• Close the cooker and leave it for 3 whistles

• Once done open the lid and mash the contents using masher

• Put butter and garnsih with coriander leaves

Step 2 - Pav Bhajji

• Now bhajji and pav both are ready

• Cut each and every pav into two pieces
• Heat a tawa 
• Toast the pav pieces on both the sides by applying butter

Step 3 - Serving

• Place two toasted pav buns in a plate
• Put the bhajji masala in a serving dish and top it with butter and coriander leaves
• Also serve chopped onions and a small piece of lemon separetley
• Add the chopped onions and squeeze lemon to the bhajji masala while eating

Brown Rice Flour Morkali Version 2

I have already explained a recipe using "Brown Rice"@ Brown Rice Mor Kali
Now let me share another similar recipe using "Brown Rice Puttu Flour"
This is much more simpler recipe as it is done in cooker

Ingredients
Part 1 - Batter

• Brown Rice Puttu Flour - 1 cup
• Sour Curd - 3/4 cup
• Water - 1 cup
• Salt - 1 teaspoon
• Hing - 1/2 teaspoon

Part 2 - Seasoning

• Gingelly oil - 1 tablespoon
• Curry leaves - few
• Buttermilk Chilly / Mor Milagai - 4 nos

Method
Step -1 Batter

• Take brown rice flour in a bowl
• Add curd to it and pour water to make a thin batter
• Put salt and hing.Mix well
• Leave it for 5 minutes

Step 2 - Seasoning and Morkali

• In a pressure pan heat oil and season with mustard, curry leaves
• Pour the batter and stir well
• Close with the cooker lid.Wait for the steam to come through the vent and then place the weight
• Allow 4 whistles to blow
• Open the lid after the pressure subsides
• Transfer it into a serving bowl and consume hot

Corn Millet Pesarattu

Pesarattu is an authentic Andhra breakfast.It is mainly made out of green gram . whole moong dhal. Now adding any millet to it would surely enhance its nutritive value

Ingredients

• Green gram / Whole moong dhal - 1 cup
• Corn millet or any millet - 1 cup
• Red chilly - 4 nos
• Ginger - 1 small piece
• Salt - 1 teaspoon or more
• Small onions - 10 nos (finely chopped)
• Oil - for making pesarattu

Method

• Wash and soak green gram , corn millet , red chillies and ginger together for 4 hours
• Grind it in a mixer in two batches.Add about 3/4 glass of water while grinding
• Grind it to a smooth batter consistency

• Add chopped onions and salt to the batter.Mix well

• No need to ferment this batter.You can start making the Pesarattus immediately
• Heat an iron / non stick tawa
• Pour a ladle full of batter on to the heated tawa
• Encircle it using the backside of the ladle
• Take a spoonful of oil and pour around the edges of pesarattu
• After 5 minutes or after it is cooked flip it on to the other side and cook for about 4 minutes
• Take it out and serve with Pineapple Pachadi

Creamy Cheese Vegetable Pasta

This is exclusive high fat recipe made with butter, vegetables cooked high fat milk , cheddar cheese ,sprinkled with pepper, italian seasonings and mozzarella
Children would simply love to eat with Tomato Sauce

Ingredients
Part 1 Pasta

• Elbow Macroni Pasta or any type - 2 cups
• You can use any type of Pasta
• Water - 4 cups
• Olive Oil - little
• Salt - a pinch

Part 2 - Vegetables

• Butter - 1 tablespoon
• Garlic - 4 nos (finely chopped)
• Green chilly -2 nos (finely chopped)
• Onion -1 (sliced)
• Tomato -2 nos (cut it nto cubes)
• Capsicum - 1 (small pieces)
• Green Peas - 1/2 cup
• Carrot - 1 (chopped into small cubes)
• Beans - 6 nos (cut into small pieces)
• Italin Seasonings - 2 teaspoons
• Crushed Pepper - 1 teaspoon
• Salt - 1 teaspoon

Part 3 - Others

• Full cream milk - 1/2 L
• Cheddar Cheese - 1 small tin
• Mozzarella - as required
• Tomato Sauce - Topping
• Basil leaves - 6 small leaves

Method
Step 1 - Getting Pasta Ready

• Boil water in a vessel.Add oil and salt to it
• Add pasta to it and cook till it is soft
• Drain it under a colander
• No need to wash under running water as this pasta variety will not stick with each other

Step 2 - Boil vegetables

• Melt butter in a kadai.Fry garlic and green chillies in it
• Saute onions and then add tomatoes with a pinch of slat
• Cook till the tomatoes leaves the juice and becomes soft
• Put capsicum and fry it.Make sure to retain the crunchiness

• Now add the other vegetables and salt.Swirl it for 2 minutes
• Add the Italian Seasonings and Pepper Powder.Saute it well
• Pour the milk and let the vegetables get cooked in the milk

Step 3 - Creamy Cheese Vegetable Pasta

• The veggies would absorb milk and get cooked in it
• The volume of milk would be reduced gradually
• Add cheddar cheese and mix well
• Transfer the cooked pasta and mix well
• Sprinkle / add Mozzarella as much as you want.Mix well
• Switch off the stove

Step 4 - Serving

• Transfer the required quantity into a serving bowl
• Garnish it with Basil leaves
• Put some more Mozzarella cheese on top it
• Squeeze ketchup

Iam sure kids would love to grab it within few seconds

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