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Thursday, January 29, 2015

Corn flour puttu (sweet version)

Soft and melting puttu prepared with mixture of corn flour and rice flour, which goes well as a breakfast and evening snacks for school going kids. It was tasting really really good and you all should give a try.

Corn flour puttu

Ingredients:

Serves 3 to 4 people

      • 1/2 cup – Corn flour
      • 1/2 cup – Rice flour
      • 4 tbsp – Grated coconut
      • 1/8 to 1/4 tsp – Salt
      • 1 tsp - Ghee
      • Sugar to taste

Corn flour puttu

Preparation method:

  1. Take a mixing bowl, mix corn flour and rice flour together. Set it aside.
  2. Dry roast flour mixture over medium or low flame, continue roasting for about 3 to 4 minutes or until you get nice aroma and raw smell goes. Remove from the stove. Be attentive while roasting the flour. Because flour will easily get burnt and might smell bad too. Also it will spoil the taste of puttu.
  3. Transfer roasted flour immediately to a mixing bowl, to avoid over frying of flour.  When the flour is completely cooled to room temperature, add required salt to it and mix well. Sprinkle water little by little to the flour and mix gently. The flour should look slightly crumbly texture as shown above.
  4. Meanwhile preheat idly cooker / puttu maker, spread the crumbly flour and steam it for 10 to 15 minutes or until well cooked. Allow them to cool.
  5. Bring back the cooked puttu to the mixing bowl, add grated coconut, required sugar and ghee, mix everything well together and serve immediately.

Corn flour puttu process

Corn flour puttu

Notes:

  • The texture of puttu is very important to bring tasty and nice appealing puttu. So add water little by little and give a nice massage to the flour.
  • The right consistency of puttu flour will allow you to create a small firm ball and when you crumble it will become powder.
  • You can increase or decrease sugar and coconut as per your taste.
  • I used idly cooker to make puttu, if you prefer you can use puttu maker.

Corn flour puttu

 

Tuesday, January 27, 2015

Methi puri

Methi puri is a deep fried snack prepared with wheat flour, rava and fresh fenugreek leaves. This tea time snack is very easy and simple to prepare.

Methi puri

Ingredients:

Yields around 15 puris

      • 1 cup - Wheat Flour
      • 3 tbsp - Semolina (Sooji /Rava)
      • 1/3 cup - Fresh fenugreek leaves / vendhaya keerai (chopped)
      • 2 tsp – Sesame seeds
      • 1/2 tsp - Red Chilli Powder
      • 1/3 tsp - Turmeric Powder
      • 3 tbsp – Oil for kneading
      • Oil for deep frying
      • Salt to taste

Methi puri

Preparation method:

  1. Take a mixing bowl, add wheat flour, rava, sesame seeds, red chilli powder, turmeric powder, fresh fenugreek leaves, oil and salt in a bowl and mix them well.
  2. Add water little by little and knead to form hard dough (not like chappathi or paratha, little bit harder dough). Cover it and keep aside for 10 to 15 minutes.
  3. Divide dough into small round shaped ball like gooseberry. Roll out each portion into small circles of 3 to 4 inch diameter which is slightly thicker than chappathi. Make 4 to 5 pricks on its surface with a knife or fork.
  4. Deep fry 3 to 4 puris at a time on medium heat until light brown and crispy, drain excess oil with paper towel. Continue the same process with rest of the puri and store them in airtight container. Serve them with hot tea and enjoy the taste.

Methi puri process

methi puri

Notes:

  • You can store methi puris in an airtight container for 1 or 2 weeks.
  • Deep fry puris over medium flame because it keeps them crispy for long time.
  • Dough should be hard enough to make them crispier. You should be cautious while adding water. Add only required water to knead.
  • You can prepare normal poori with same recipe but you should avoid pricking puris with fork. Follow rest of the process.

Methi puri

 

Sunday, January 25, 2015

Vangi bhath / kathirikkai sadham

Vangi bhath is a popular rice dish from state of Karnataka. I saw lot of variations in making of vangi bhath powder, and finally i decided to follow this recipe which was tasting very good.

vangi bhath

Ingredients:

Serves: 2 people

      • 1 cup – Rice ( i used boiled rice)
      • 4 nos – Brinjal / eggplant (large sized) or 1 1/2 cup – Brinjal chopped
      • 1 no – Onion (chopped)
      • 1/4 tsp – Turmeric powder
      • 2 tbsp – Chopped coriander leaves for garnishing
      • Salt to taste

For making vangi bhath powder:

      • 2 tsp – Bengal gram / kadalai paruppu
      • 1 1/4 tsp – Split black gram / ulunthu
      • 1 tsp – Coriander seeds
      • 2 or 3 nos – Dry red chillies
      • 2 tbsp – Coconut grated
      • 1/4 tsp – White sesame seeds
      • 2 pinches – Asafoetida

Seasonings:

      • 1 1/2 tbsp – Oil  ( i used sesame oil)
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / ulunthu
      • 1/4 tsp – Cumin seeds
      • 2 tbsp – Peanuts
      • 4 or 5 nos – Fresh curry leaves

vangi bhath

Preparation method:

  1. Wash and pressure cook rice (2 1/2 cups water for boiled rice and 2 cups water for raw rice) until well cooked and allow them to cool, set aside.
  2. Wash and chop brinjal / kathirikkai into bite size pieces. Soak them in enough water and keep it aside.
  3. Heat little oil in a pan, roast bengal gram, split black gram, coriander seeds, sesame seeds, dry red chillies and finally add coconut grated, asafoetida, saute until nice aroma comes. Allow them to cool and grind it to fine powder.
  4. Heat oil in a pan, season it with items given in the list for seasoning. Add chopped onion along with required salt, saute until translucent. Followed by chopped brinjal / kathirikkai and saute until it is 3/4 done.
  5. Now add freshly ground masala powder along with turmeric powder, mix well and cook until brinjal is well cooked.
  6. Add cooked rice and mix well to get well incorporated with masala. Finally garnish with coriander leaves and serve hot with any raita of your choice.

vangi bhath process 1

vangi bhath process 2

vangi bhath

Notes:

  • I used small purple color brinjal in this recipe (see picture). You can use any variety brinjal like aubergine.
  • Wash and pressure cook rice (2 1/2 cups water for boiled rice and 2 cups water for raw rice) until well cooked and allow them to cool, set aside.
  • You can increase or decrease the number of red chillies according to your spice level.

vangi bhath

Wednesday, January 21, 2015

Zucchini chutney

Chutney is a best accompaniment for idly, dosai, paniyaram and even for appam. I always prefer chutneys without coconut. Now a days i started making chutneys with vegetables available at home. Zucchini chutney is one such chutney prepared with zucchini, onion and tomato.

Zucchini chutney

Ingredients:

Serves 3 to 4 people

      • 1 no – Zucchini (peel and chop into cubes)
      • 1 no – Onion (chopped)
      • 1 no – Tomato (chopped)
      • 1 nos – Garlic (big one)
      • 1 inch – Ginger (chopped)
      • 1 or 2 nos – Dry red chillies
      • 1 tsp – Bengal gram / kadalai paruppu
      • 1 tsp – Split black gram / ulunthu / urad dal
      • 1 no – Tamarind (blueberry sized)
      • 1 tbsp – Coriander leaves chopped
      • Salt to taste
      • Oil for sauteing

Seasonings:

      • 1 tbsp – Sesame oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / ulunthu
      • 4 or 5 nos – Fresh curry leaves
      • 1 pinch – Asafoetida

Zucchini chutney

Preparation method:

  1. Heat oil in a pan, add bengal gram and split black gram, saute until they are slightly golden brown. Followed by chopped garlic, ginger, onion, tomato and dry red chillies, saute for 1 or 2 mins.
  2. Now add chopped zucchini and coriander leaves, saute until they are well cooked. Switch off the stove and allow them to cool completely.
  3. Transfer sauteed mixture along with tamarind and required salt to a mixture grinder / blender and grind them to a coarse paste.
  4. Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Zucchini chutney is ready to serve.

Zucchini chutney process1

Zucchini chutney

Notes:

  • You can increase or decrease number of dry red chillies as per your spice level.
  • If you prefer you can grate zucchini instead of cubing or chopping it.

Zucchini chutney

Monday, January 19, 2015

Hara bhara kebab

Hara bhara kebab is a very tasty and easy recipe to prepare which has goodness of spinach and green peas in it. Serve it with green chutney or tamarind chutney or even with tomato ketch up.

Hara bhara kebab

Ingredients:

Yields around 12 to 14 (depends on the size)

      • 2 cups – Spinach (leaf without stalk)
      • 2 medium – Potato ( or use 1 big potatoes)
      • 3/4 cup – Green peas ( fresh or frozen)
      • 1 tsp – Ginger chopped
      • 2 nos – Green chillies
      • 2 to 3 tbsps – Gram flour / besan
      • 1/2 tsp – Chaat masala powder
      • 1/4 tsp – Amchoor powder
      • Salt to taste
      • Oil for shallow frying

Hara bhara kebab

Preparation method:

  1. Pressure cook or boil potatoes in enough water until well cooked. Allow them to cool and mash it nicely. Set it aside.
  2. Boil green peas in a vessel and cook until it is well cooked. Drain the water completely and keep it aside.
  3. Heat a vessel full of water and bring it to rolling boil. Now add cleaned spinach to it along with pinch of salt and sugar. Let it boil for a minute. Drain and wash with cold water to retain its green color. Squeeze the water completely from spinach and keep it side.
  4. Take a mixer grinder, add cooked green peas, blanched spinach, ginger and green chillies, grind them to a coarse paste. Transfer this to a mixing bowl, add mashed potato, chaat masala powder, amchoor powder, besan and required salt to it, mix well.
  5. Make equal sized ball out of the dough and grease your hands with water. Shape into round patties and shallow or pan fry the kebabs over low or medium flame till golden brown. Serve hara bhara kebab with green chutney or ketchup.

Hara bhara kebab process

Hara bhara kebab

Hara bhara kebab

Notes:

  • Once spinach is blanched, squeeze out the excess water and make sure no water is retained in it. Otherwise mixture will become gooey and will not get proper shape of kebab.
  • Adding a pinch of sugar to spinach helps it to retain its bright green color.
  • Do not add too much potatoes to this dish. spinach and green peas should dominate this kebab.
  • If you find your mixture is little sticky and gooey, then try adding little more besan.
  • If you do not have chaat masala powder, you can replace it with garam masala powder.
  • In case of you don’t have amchoor powder you can treat it as optional. It doesn't make much difference in the taste.  

Hara bhara kebab

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