RICE PUTTU (STEAMED RICE CAKE)

RICE PUTTU (STEAMED RICE CAKE)

I was so tired of having the usual fare, I thought why not try something different. I had never made Rice Puttu at home. Puttu can be made with Rice/ Wheat/ Ragi(Millet).I would love to share with you’ll the recipe of the traditional Rice Puttu.

Rice Puttu is one of the traditional breakfast items of Kerala. It is a steam cooked delight.There is absolutely no oil used in making Puttu, it is only made by steaming rice and coconut in layers.

Traditionally Puttu is made out of rice soaked and ground into a coarse flour and is cylindrical in shape. Nowadays Indian grocery stores sell Instant puttu mix (ready made puttu mix), so life has become easier for first time Puttu makers like me.

Freshly grated coconut is used liberally to enhance the flavor and taste of the Puttu. Rice and coconut are alternately layered either in a bamboo shoot or any other wooden tube or sometimes in the coconut shell. The more natural the equipments used to make the Puttu the tastier it is. Nowadays Puttu can be made in a Puttu maker which is a cylindrical shaped steamer. The utensil used to cook puttu is called Puttukutti. If you don’t have a puttu maker/puttukutti you can use a idili mould to cook it .It would be nice If you can make it in the puttu maker, I didn’t have one so I used Idli moulds to make mine.

The steaming hot Puttu emanates a lovely aroma of steamed rice and coconut which is totally irresistible.

The puttu is nutritious, healthy, filling and the best part is it is bland therefore it is light on the stomach. That does not mean you will be hungry soon. Puttu served with its accompaniments is heavier than a meal. Puttu is traditionally served with Konda kadalai Curry or Cherupayaru Curry (Paccha Payaru Sundal/Green Gram/Moong dal Curry).

It is also served with Ripe banana, Jaggery or Stew. In Singapore and Malaysia Puttu is generally had with Brown Sugar (which is bright orange in color and widely available in these countries.) See the picture on the right.

My Srilankan friend says Puttu is a hot favorite breakfast item in Srilanka.

I also had Puttu in Thailand. When I was on my way to Pattaya from Bangkok, on the way, there were these vendors selling eatables(homemade delicacies) on a cycle. Some of our friend’s reside in Thailand and they insisted on us to try this dish that is served in a bamboo shoot, they assured me that it is 100% vegetarian and when the guy opens the bamboo shoot and serves it to us….what could it be but our Puttu with some jaggery and freshly grated coconut and we washed it down with some cool Thai coconut water, they are cool as they are kept in thermocol boxes filled with ice. It was a memorable experience for me. Iam glad we rented a car and didn’t go by bus to Pattaya from Bangkok.

Puttu is eaten in India, Srilanka, Thailand, Malaysia and Singapore. Isn’t that interesting.

Do check out the recipe, try it out and enjoy this delightful dish.

Ingredients
1 cup - Rice flour
1/2 cup - Freshly grated coconut
Pinch of salt
Water as required
Method

In a pan, add rice flour and dry roast lightly. Keep stirring continuously. Take care not to burn the powder. Slowly the color of the rice flour will change indicating its done. Cool the powder. To the rice powder, add a pinch of salt, mix well and rub in with the rice flour. Sprinkle this water on the rice flour, little at a time and with and mix the flour.

When the mixture holds together when pressed into your fist and at the same time can fall apart when pressed lightly you will know that now is the correct consistency for steaming.

If the consistency is not good, sprinkle some more water. Make balls of the rice flour with some freshly grated coconut inside. Steam cook for about 6 minutes. You can see on the plate in the picture the balls of Rice flour and some of the balls I have cut into half and sprinkled freshly grated coconut on top. I served Puttu with freshly grated coconut, brown sugar and coconut milk. It was very very tasty.

Tips: When re-heating Puttu use a steamer to make it soft again before serving.

ALOO GOBI AND AWARDS

ALOO GOBI

I was tired of heavy and complicated recipes so decided to churn out this simple recipe with ingredients easily available in any Indian kitchen. Aloo Gobi is a comfort food and a sure hit in my house. It is Yo’s favorite. Here is a fast to cook and good to eat recipe.

Ingredients

Cauliflower – ½ kilo

Potatoes -1

Onion – 1
Grated Ginger/Gingerpaste - 1 tsp

Tomatoes – 1

Cumin seeds – 2 tsps

Turmeric powder – 1 tsp

Red chilly powder – 1 tsp

Asafetida – a pinch

Salt as per taste

Oil – 1 tbsp

Freshly chopped coriander for garnish (optional)

Method

Peel the florets of the cauliflower and keep the florets in some warm water with some salt and turmeric for about half an hour. Meanwhile, peel and chop the potatoes into cubes/wedges. Chop the onions and tomatoes as well. Keep aside. Now the drain the water off the cauliflower florets and rinse well. In a wok, Add one tbsp oil, add the cumin seeds, when the cumin seeds start to fry. Add the onions, when the onions become transparent, add in the tomatoes and cook until tomatoes are soft, then add the potato wedges, Cook for 5-7 minutes. After which add the cauliflower florets and mix well, now add the chilly powder, turmeric powder, asafetida and salt as per taste. Mix everything well, cover with a lid and cook on a low flame. After every 5 minutes give it a stir, you will see that the vegetables have become moist. Always allow it to cook in its own juices. If you see that there is no water, add a bit and cook covered on a low flame. After about 10 minutes you will notice that the potatoes are cooked, check if cooked with a spoon, if not wait until the potatoes are cooked. Cauliflower usually cooks fast. Once it is done, you can garnish with freshly chopped coriander leaves and serve hot with chappatis or u can have it with dal and rice. Tastes great.

Tips

• Do not add water to  the vegetables as the potatoes will get mashed and your vegetable will get soggy.
• Instead of red chilly powder, you can add ginger-green chilly paste
• You can add other spices like coriander powder, cumin powder, anardana powder, amchur powder, garam masala in any combinations of your choice. I didn't add in this because i wanted to share a simple and easy recipe with minimum ingredients.
• You can avoid onions in this recipe if you do not like the flavor of onions. 
• You can avoid ginger in this recipe 

AWARDS TIME

Purva and LG have passed me the Great Buddy Award

and 360 degree Foodie Award

I would love to thank both of them for these awards.

LG has also showered upon me a few awards,

A Perfect Blend Of Friendship Award

Iam a Chocoholic award

Kreativ Blogger Award

Hard Working Food Blogger Award

Inspiration Award

Thanks Lakshmi for these lovely awards. It really makes your day.

PANEER PULAO

Paneer Pulao goes to Srivalli’s Rice Mela event.

PANEER PULAO

This exotic dish is for people with a milder tongue or you can cook them on the days when you are tired of the same dishes, but dont want to indulge in anything pungent but want something exotic at the same time and are lazy to go to a restaurant. Most of the ingredients can be found at home except paneer, but since nowadays we get frozen paneer even that problem is solved. Paneer Pulao is mildly spiced, exotic and tasty, you can safely cook it for a party and it will surely be a hit.

Ingredients
Basmati Rice - 2 cups
Paneer - 250 gms cut into cubes
Onions - 2
Carrots – 1 cup
French beans – 1cup
Green peas – ½ cup

If using frozen mix vegetables – 1½ cup
Ginger grated – 2 tsps
Green chillies - 2

Asafetida - 1/2 teaspoon

Bay leaves - 3-4
Cumin seeds – 1 tsp

Everest Shahi Pulao/Biryani Masala – 2 tsps
Salt as per taste
Oil – 4-5 tbsps
Method
Wash the paneer and then cut into chunky cubes, then fry them lightly (don’t deep fry until brown) and keep aside. Fresh paneer tends to get squashed while cooking so I treat them differently. Now, wash the rice and soak in water for about half an hour. Chop the vegetables into square chunks, I used frozen mix vegetables pack which has beans, carrot, corn and peas. I just soaked the frozen vegetables in water to thaw them, rinsed them once and drained the water completely and kept aside. Make a paste of one onion, 2 green chillies and the ginger. Chop the onions keep aside.
In a pan, Add 2 tbsps oil, Add cumin seeds and Bay leaves. When the cumin seeds start to fry, add one onion chopped and fry until transparent, then add the onion-ginger-chilly paste, add the Shahi Pulao/Biryani Masala and fry until the oil separates from the masalas. Add the vegetables, fry for about 5-7 minutes. Add diced vegetables, stir-fry for few minutes. Then drain the water from the soaked rice, add. Add soaked rice and mix with the masalas and vegetables, add salt and fry for 3-4 minutes. Add in the lightly fried paneer cubes. Mix lightly without squashing the paneer. Add 3 cups water (ratio is 1:1(1 cup rice : 1 cup water + 1 cup for the vegetables), but subjective to how old or new the rice is, how long the grains are etc.) and pressure cook upto 3 whistles. Open the cooker, stir the Pulao gently and serve hot. For those who like it spicy, you can have it with a fiery curry. Enjoy the Paneer Pulao.

INSTANT CHUNDA (SWEET MANGO PICKLE)

I would like to send this to Ruth’s Bookmarked recipes event

INSTANT CHUNDA (SWEET MANGO PICKLE)

I would like to share this recipe that I found on Tarla Dalal’s website. I always thought that making pickles involves a very detailed recipe until I stumbled upon this recipe for Instant Chunda.

Ingredients

1 cup (140 gms) raw mangoes, grated
1 teaspoon salt
1/4 tsp turmeric powder
1 1/2 cups (300 gms) sugar
1 tbsp chilly powder
1 tsp roasted cumin seeds, crushed
Method
combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
Add the sugar little by little (2 tbsps at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. the entire process will take about 30 to 35 minutes.
Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
Remove from the flame and let the mixture cool completely.
Add the chilly powder and cumin seeds and store in a sterilized glass jar.

I love to eat Chunda or Chundo as it called in Gujarat with Theplas (click on the link to see the recipe).You can see juicy tangy spicy sweet Chundo on top of the Thepla in the picture.

Preparation time: 50 minutes
Cooking time: 5 minutes
Makes : 1 ¼ cups
Storage: Upto 1 year (in a cool dry place)

METHI CORRIANDER THEPLA (FENUGREEK CILANTRO BREAD)

METHI CORRIANDER THEPLA (FENUGREEK CILANTRO BREAD)

Thepla is a dish that we learned to make from our Gujarati neighbors. I love the fenugreek flavored spicy-sweet taste of the Thepla and always order for homemade theplas from Shilpaben who specializes in this Gujarati delight and even supplies to shops. I buy it directly from her when I am flying back to Singapore from India as I am assured of its freshness. Theplas have a long shelf life. They stay for as long as 4-5 days if the dough is made in the proper consistency.After that you can keep it in the fridge for another 10 days and later in the deep freezer for as long as you want it. Heat and eat this dish hen removed from the refrigerator.

Ask the connoisseur Shilpaben and she says, “It all depends on the “mon” (“mon” is the procedure of kneading the dough with the masalas and oil, prior to adding the fenugreek leaves and water. If the mixing and kneading is done properly then the theplas will be perfect.).

Usually I add 2 tbsps of Gram Flour (Besan) to the wheat flour, Gram flour adds to the softness of the dough, but this time I avoided it, I thought I will make it with whole wheat flour only.

My very good friend Deepali (who is a Gujarati by the way) says that, “Adding 2 tbsps of yogurt while kneading the dough, makes the theplas soft.

I love the spicy-sweet taste so I add jaggery to my dough and so does Shilpaben, but my friend Deepali says that Jaggery can be replaced with 2tbsps of sugar. Sugar retains the softness of the dough whereas jaggery makes it tougher, but I am partial to jaggery. Using jaggery or sugar reduces the bitterness imparted by the fenugreek leaves.

She also says that adding fresh green chillies ginger and garlic ground to a fine paste to the dough enhances the taste, but I have used only the dried powders in my recipe. I am definitely going to try using the freshly ground paste minus the garlic (as I don’t like garlic in my cooking).

I use white sesame seeds while kneading my thepla dough. Sesame seeds add a whole new dimension to the taste of the Thepla.

The gamut of flavors that explode in your mouth when you bite into your theplas with some juicy hot-sweet tangy chundo(Click on the link for recipe) is second to none.

Here Iam adding Corriander leaves(Cilantro) which is an absolute favorite of mine. So here is the traditional Methi thepla with a twist.

Fenugreek Cilantro Bread

Ingredients

Whole wheat flour - 2 cups

Fresh methi - 1 bunch / Kasuri Methi – 3tbsps

Corriander leaves – a small bunch

Jaggery, finely grated – 1 tbsp

Sesame seeds (Til) - 2 tsp

If you are using ginger, garlic & green chillies

Ginger - 1 inch piece

Garlic – 1-2 cloves

Green chillies – 2

Turmeric powder – ½ tsp

Red chilly powder – 1tsp

Cumin powder – 1tsp

Asafetida – a pinch

Salt to taste

Oil

Method

Pluck out the methi leaves only and wash it well. Chop it finely. If you are using Kasuri methi(dried methi leaves) then soak the kasuri methi in some warm water with salt for about 15 minutes, then drain the water and use the leaves only. Wash the coriander leaves and chop finely.

If you are using the fresh masala, grind the garlic, ginger and green chillies into a paste and mix with the wheat flour.

Mix the wheat flour, salt, Asafetida, the dry masalas(Turmeric, Red chilly powder and cumin powder, the fresh masala(ginger, chilly, garlic paste) if your are using, the sesame seeds and mix well with the flour, add grated jaggery and mix well, Add about 2 tbsps of oil (Adding oil keeps the theplas moist, soft and fresh for a longer shelf life), blend well and then add the freshly chopped methi leaves or the kasuri methi whichever u r using, Add the chopped coriander leaves also and mix well, If you are using yogurt add at this point. Now slowly add in some warm water to make the dough. Knead it well till it becomes one uniform dough mix (see the picture on your left). Keep aside for half an hour to an hour, for everything to marinate and the masalas to emanate its flavors. After this knead again well. Make small balls of the dough and roll it like you do for chappatis (click on the link to see the recipe for Chappatis in my blog). Then cook the theplas on a flat bottomed pan (tava) using a few drops of oil, till u see brown spots appear on both sides as in the picture. Serve the hot theplas with chundo(grated sweet mango pickle).

As it is a healthy and nutritious dish I would like to pack some theplas to "Lunchbox Treats" event by Smitha. 

DEEPAWALI MANAAYE SUHAANI

DEEPAWALI MANAAYE SUHAANI

This song is from the Hindi movie Shirdi Ke Saibaba, a film based on the life of Saibaba, ‘Deepavali manaye suhani. reminds us of how Saibaba lighted lamps in a poor girl’s house with water for Deepawali, so that she can also light lamps and enjoy the festival.

Here is the video for all of you to enjoy;

Diwali as everyone knows is the Hindu Festival of Lights," where people light small lamps. Lighting the lamps signifies victory of good over the evil within an individual. In Hinduism, across many parts of India and Nepal, it is the homecoming of Lord Ram of Ayodhya, after 14-years of exile in the forest and his victory over the evil demon-king Ravan. In the legend, the people of Ayodhya (the capital of his kingdom) welcomed Ram by lighting rows (avali) of lamps (deepa), thus its name: Deepavali. Over time, this word transformed into Diwali in Hindi and Dipawali in Nepali, but still retained its original form in South and East Indian Languages.

(Some of the Info courtesy – Wikipedia)

Diwali preparations started about a week before with all of us removing cobwebs, washing and wiping the whole house with soap, bleach and water and doing our annual spring cleaning, the old clothes we donated for charity. We also did some shopping for clothes, shoes etc.

Yo put up the serial lights outside the house and inside the mini temple in my house. We also hung 2 lanterns one bought by us from Chaing-Mai(Northern Thailand) and one brought by my parents from India as my little one had demanded from my parents for a lantern(kandeel)from India for Diwali.

This year I was blessed to have my parents with me for Diwali. The fun was doubled, "the more the merrier" I made Ribbon Pakoda, Chocolate malai barfi and plain non-spicy rice chaklis at home. We ordered a few sweets from outside as well, as, during this time the sweets available in the market are usually fresh.

I put color rangoli outside the house and my mom (amma) put maa-kolam (rangoli drawn with rice flour, refer to link on maa-kolam for my article on the same in my blog)

The Maa-kolam was put by amma in the morning and I had put the color rangoli on the eve of Deepavali day. Everyday we put a new rangoli & kolam for 5 days.

In Singapore all the ladies apply Mehendi(Henna Art) for Deepavali, so my little girl wanted mehendi on her hands as well, so I took upon myself the task of drawing mehendi for all at home. We bought some sparklers and some bite-sized bombs which are the only crackers that we can buy here. We bought sparklers with some variation this time. The sparklers spit fire out from inside.The crackers available in Singapore are very safe and boring, but something is better than nothing to reminisce us of our biggest festival. Every evening for about 6 days my daughter had fun bursting crackers though. My little one was also watching it with awe.

I kept all the new clothes on a tray in front of God on the eve of Diwali day.

On the Diwali day, We all got up early in the morning.I lighted small earthern lamps also known as Diyas all over the house.

Amma applied oil for me and I applied for all the others. Oil is usually applied on the head and the body and we must soak for a while and then we took bath with scented hot water, infused with rose water, fresh jasmine flowers and rose petals.

We applied “Utna”which is a scented herbal powder. Amma also had brought Moti sabun(Gulab and Sandal)…..Now my husband Yo always used to take bath on Diwali day with “Moti” soap while in Pune, so he feels very special about using Moti soap….luckily my parents were coming so I asked them to get the soap for him as a surprise. He says it’s a Diwali special soap, so be it, enjoy.

After bath, we all wore our new clothes dabbed with some kumkum on some inconspicuous side for everything to be auspicious. Had sweets, burst some crackers and then went to the temple.

We had a grand lunch and in the evenings all the Indians in our vicinity met at the play area and burst crackers. We exchanged sweets and savories with our neighbours and friends and this marked a joyous celebration for us.

WISH ONE AND ALL A HAPPY & PROSPEROUS DIWALI AND MAY THE FESTIVAL OF LIGHTS BRING UPON CHEER FOR ALL.

I would like to send this to Priti’s Festive Food Event – Diwali Celebrations

Butterfly Award for the coolest blog

Since I was busy with the festive season I was unable to blog much. My dear blogger friend Sowmya and LG think my blog is the coolest blog that they know and have passed me the “Butterfly Award” Thanks for passing me this lovely award and boosting my spirits and encouraging me to keep blogging.

The rules of the award are:-
Put the logo on your blog.
Add a link to the person who awarded you.
Nominate 10 other blogs.
Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I would like to nominate the following blogs-

Priti, Purva, Usha, Sushma

Sukanya , Vidhya , Adlak’s tiny world , Sireesha , Shama Nagarajan and Sagari

INSTANT CHOCOLATE- MALAI BARFI WITH A TWIST REVISITED

I would like to send this to Pritis Festive Food Event – Diwali, EC’s WYF- Party Food event and Srivalli’s JFI – Festivals – Diwali Event

INSTANT CHOCOLATE- MALAI BARFI WITH A TWIST REVISITED

Since my first attempt last Diwali I have made these 3 times, this being my third attempt. It is such a hit in my house, that it gets difficult for me to save it for the guests. The best part is I can make it in a jiffy, It takes all of 15 minutes to make this exotic sweet. What can beat it!!!!!!!

Minimum ingredients, minimum time and minimum labor….only maximum love.

The guests are impressed, the hubby is impressed and my kid is drooling over it. The disappearing cakes are proof for it. So why not make it again, so I made it again with a twist. This time I added 6 squares of Cadbury’s dairy milk chocolate, this not only gave my chocolate layer a deep chocolate color but also gave the chocolate layer a more chocolatey taste….see how…..below
Ingredients:
Milk powder - 2 cups
Almond meal (Powdered almond (skinless))- 1 cup (You can get it in the “baking needs” section of most shops)
Thickened cream - 300 ml
Castor Sugar (powdered sugar) - 3/4 cup
Cocoa powder - 1 tbsp

6 squares of Cadbury’s Dairy Milk chocolate
Method:

Cadbury’s dairy milk comes in a big block of small squares. Break exactly 6 squares and melt on high for a second. Keep aside
Mix all the ingredients except cocoa powder in a large microwavable bowl.
Mix well and place bowl in a microwave oven for 4 minutes on high cook.
Remove bowl and stir mixture. Place again for another 4 minutes.
Transfer half the mix in a greased plate.

Quickly blend in the cocoa and the melted cadbury’s dairy milk into the remaining mix and pour over the barfi in the plate and spread evenly. After that for half a minute keep in the microwave again so that it is set. Cool and cut into the shape of your desire.
Blanched nuts can be sprinkled on top along with silver varq (foil).

Your exotic Chocolate Malai Barfi is ready to serve.

RIBBON PAKODA

I would love to send this to my dear blogger friend Priti's Festive Food Event - Diwali

I would also like to send this for EC’s WYF- Party Food and

Srivalli’s JFI – Festivals – Diwali Event

RIBBON PAKODA

WISH ONE AND ALL A HAPPY DEEPAWALI AND MAY THIS FESTIVAL OF LIGHTS BRING CHEER TO YOU’LL

Here is a recipe for Ribbon pakoda, a crispy savory which is always made in my house for Deepawali (Diwali). It is known as Ribbon pakoda, because it is in the shape of Ribbons. Diwali is an excuse to make it, so I made good use of this excuse and churned out 2 bucketfuls of this savory. This stays for a long time and I always enjoy this more with my evening cup of tea later on. As they say, the person who cooks looses his apetite, so, on the day that I make the ribbon pakoda, other than the cursory bite to taste salt, spice etc. I don’t actually sit and eat it with relish. I do that on the other days following Diwali. It feels good as if someone else has prepared it for you.

Ingredients

Chickpea/ Gram flour (Besan) - ½ cup

Rice flour -1 cup

Butter – ½ tbsp (Unsalted butter would be nice, zero cholesterol Margarine can also be used)

Asafetida – ½ tsp

Chilly powder – 3 tsps full

Cumin powder – 1-2 tsps (If freshly roasted and ground it would be nice)

Salt as per taste

Oil for deep frying

Method:

In a big bowl, add the flours, add butter/margarine, asafetida, chilly powder, cumin powder and salt and mix well. Always mix the flour with all the masalas first before adding water, this ensures that everything mixes well. Now add water and mix well till you have soft pliable dough like chappati. Let it rest for 5 minutes. Meanwhile in a wok, add oil, while the oil is getting heated, Take a Murukku press also known as “Naazhi” in Tamil, Choose the plate with a slit as shown in the picture.. Once you insert the plate, fill in the mixed dough and close the Naazhi. Squeeze into the hot oil into circles, as big as the pan can hold. After a while, turn to the other side, fry until golden brown. The oil stops frothing that indicates that it is done. Remove the circles and place on a kitchen towel to absorb the excess oil. When it is cool, you can store the ribbon pakodas in air-tight tins and enjoy this crispy savory with your evening tea or coffee.

THE WIFE AND THE WINDOW

THE WIFE AND THE WINDOW
A young couple moves into a new neighborhood. The next morning, while
they are eating breakfast, the young woman sees her neighbor hang the
wash outside.

That laundry is not very clean, she said, she doesn't know how to
wash correctly. Perhaps she needs better laundry soap.

Her husband looked on, but remained silent. Every time her neighbor
would hang her wash to dry, the young woman would make the same
comments.

About one month later, the woman was surprised to see a nice clean
wash on the line and said to her husband: "Look! She has learned how
to wash correctly. I wonder who taught her this."

The husband said: "I got up early this morning and cleaned our
windows!"

And so it is with life: "What we see when watching others depends on
the purity of the window through which we look. Before we give any
criticism, it might be a good idea to check our state of mind and ask
ourselves if we are ready to see the good rather than to be looking
for something in the person we are about to judge. "