Erachi Puttu (Steamed Rice Flour Cakes Layered With Minced Meat Mixture)

Puttu is a traditional healthy breakfast of Kerala.This can be made with rice,wheat,ragi flour etc.Today I am sharing the recipe of Puttu/steamed rice flour cakes with minced meat mixture and fresh coconut scrapings.This is a very tasty dish and can be easily prepared.The accompaniments to puttu vary from black chickpeas to ripe bananas or steamed ripe plaintains ,spicy meat curry or fish curry.Erachi Puttu is another variety.Hope you all will enjoy this breakfast dish.

Here is the recipe for Erachi Puttu ...                                                                                                                                  

                                                                                                                              

Ingredients For Puttu:

• Rice flour-2 cups(here I used chemba rice puttu flour)
• Grated coconut-3/4cup for layering
• Warm water-1/2cup(depending on the quality of rice flour)
• Salt-1/2tsp

Method To Make Puttu Mixture:

• Mix salt in required amount of warm water.
• Sprinkle this water slowly over the roasted rice flour and mix well using your fingers till the flour turns soft and wet.
• Do not use too much water.Make it almost like crumbs.
• When you take a handful of the wet flour and make a fist with it and if it holds together and then breaks when you open the fingers,then you have reached the right consistency.
• Keep aside this mix for 10-20minutes to get soft puttu.

Ingredients For Meat Mixture:

• Beef/chicken-100 gm
• Onion-1,finely chopped
• Ginger-1/2''piece,minced
• Garlic-3-4 pods,minced
• Green chilly-2,minced
• Coriander power-1tsp
• Turmeric powder-a pinch
• Gram masala-1tsp
• Fennel seeds/periumjeerakam-1/2tsp
• Coriander leaves-1tbsp,chopped(optional)
• Salt to taste
• Oil-as required

Method For Meat Masala:

• Cook boneless meat with salt,turmeric powder and pepper powder. Cool it and mince it.Keep aside.
• Heat oil in a pan,add chopped onions and saute till it turns translucent.
• Add ginger,garlic,green chillies and saute it for few minutes.Add salt and stir well.
• Now add coriander powder,pepper powder,crushed fennel seeds and garam masala and stir well until the raw smell disappears.
• Add the cooked minced meat to this and stir-fry for few minutes until the ingredients are well combined.Adjust the salt.
• Add chopped coriander leaves to this and stir well.
• Sprinkle 1/4tsp garam masala and stir well.Switch off the heat.
• Allow it to cool down in room temperature. 

Directions for final assembling of Puttu and Meat mixture:

• Use puttu kudam(pot) or pressure cooker with puttu maker.
• Fill the water in puttu kudam or pressure cooker.Allow to boil.
• Meanwhile put a layer of grated coconut(around 2tbsp)into the puttu maker first.Then put meat mixture as the second layer.Then add two handful of puttu flour.
• Repeat the process till the puttu maker is filled.
• Cover the puttu maker with the lid and place it on the puttu pot/pressure cooker nozzle.
• Steam it on a high -medium flame for 5-8minutes.Once it is done,transfer it to a plate without breaking it.

NOTES:

• You may use any type of puttu flour(raw rice or chemba rice flour)for making Puttu.
• Adding tomatoes to the meat mixture will prevent the steam to comes out.So avoid tomatoes.
• While making the puttu mixture,add  water slowly to the flour.
• Keep aside the prepared flour for around 15 minutes to get the soft puttu.  

  

Serve hot/warm with curry of your choice or without curry also.

Happy Cooking!!!

 

Avocado Dosa

Avocados are one of the best foods you can eat,packed with nutrients and heart healthy compounds.The oleic acids in avocados can help to reduce cholesterol levels.It contains lots of soluble and insoluble fibers.They are excellent source of lutein,a carotenoid that works as an antioxidant and helps protect against eye disease.It gives powerful anti-inflammatory benefits also.
To get the most nutritional value from avocados,avoid those which have become over-ripe.The portion of the avocado closest to the skin is the most dense in nutrients.
Today I am sharing the recipe of Avocado dosa.

Avocado Dosa

 Here comes the Recipe.....

 Ingredients:

• Raw rice-1cup
• Urad dal-1/2cup
• Avocado-1,big
• Salt to taste
• Oil-as required

 
Method:

• Soak rice for around 4-5hours.Soak urid dal for 1hour.Grind them to a smooth paste,add salt and leave it overnight,around12 hours.
• Discard the seed of avocado and take out the flesh from inside.
• Grind the pulp to a smooth paste and add it to the fermented batter.Mix well.
• Make thin dosas like ghee roast.

Avocado Dosa

Serve hot with coconut or tomato chutney.Enjoy the Avocado Dosa.....

Happy Cooking!!!

      

Kallappam / Rice with Coconut Pancake(Kerala Style)

KALLAPPAM

Kallappam is a kind of rice pancake traditionally prepared using Toddy/kallu and tastes almost similar to Palappam.Batter is prepared by grinding Rice with coconut,cumin seeds,small onions and garlic.Nowadays people use yeast for fermentation due to the shortage of good toddy.Kallappam looks like Dosa and it's cooked at both sides.
This is a typical Syrian Christian dish.It is one of the breakfast items in Kerala and I made it after a long time since I had a craving for it.Kallappams are often served with non- veg curries such as chicken/mutton/beef curries or a spicy fish curry.
Here goes the recipe..... 
Ingredients:

1. Raw rice/Pachari or roasted rice flour-1cup
2. Coconut-1/2cup
3. Cooked rice-a handful
4. Shallots/small onion-3
5. Cumin seeds-1/4tsp
6. Garlic-2-3flakes
7. Sugar-2tsp
8. Yeast-1/2tsp or Toddy-half glass 
9. Salt-a pinch  

   

   KALLAPPAM

Method:

1. Wash and soak the rice in water for 4-5 hours.
2. Combine sugar and yeast in 1/4cup lukewarm water and keep it aside for 10minutes.It will rise to almost the double in size.
3. Now grind together all the ingredients except yeast and salt adding very little water to a smooth thin batter.
4. Mix in yeast mixture,stir well and allow the batter to ferment for  7-8 hours.
5. Just before preparing add a pinch of salt and stir well. 
6. Heat a tava or a iron pan rub with oil,pour one ladlefull of batter.It'll spread it by itself.no need to use the back of the ladle to spread it.
7. Cover the pan with a lid and allow to cook for 1-2 minutes.After 2 minutes,turn the appams and cook the other side too until it is lightly browned.This recipe yields 10-12 Kallappams.

Notes:

1. The batter should be not thick like Idli batter,not too thin also.
2. You can use 2tbsp of Rava in 1/4cup water and make a kuruku in a low flame and grind it with rice mixture,instead of cooked rice
3. You can use roasted rice flour to make this.You will get fluffy appams. 

Serve warm with all types of stew,duck curry or fish mappas,fish molee,Chicken Curry.

 Happy Cooking!!!



    

IDLY AND COCONUT CHUTNEY

 
Idly and coconut chutney is one of the south Indian's breakfast.The steaming Idly with coconut chutney or sambar is a good combination.it is south Indian's most popular breakfast and also a very healthy dish.
I wanted to share my readers a few tips on how to make soft Idly and idly batter recipe.This is also a special post for all my North Indian friends.

Before sharing with you tips on how to make soft idly,let me share the Idly batter measurement.

Idly Batter Recipe(for soft idly): 

Par boiled Idly rice or Raw rice -2cup
Urad dal - 1/2 cup
Fenu greek seeds-half tsp(soaked)
Crystal Salt-as required 

The quality of the rice and urad dal is very important.I use full urad dal without black skin for making Idles.Do not use split urad dal which we use for seasoning.
Soaking time is also important.Wash and soak rice for 4-5 hrs and soak urad dal for 1-1/2hrs. 
I always prefer to use wet grinder for grinding batter for Idly and Dosa.But grinding in mixie is also good.But first grind urad dal well until it is light and fluffy.Add less water in the beginning.Remove the grounded dal to a steel bowl which gives the fermentation faster.
Now add soaked rice and fenu greek seeds along with little water.You have to add water little by little.Grind this to a smooth batter.Remove the batter add it to the grounded urad dal.Add salt. mix well.The consistency of the batter should be in between thin and thick.Keep this covered in a warm place for10 hrs to ferment.This duration may vary depending on the climatic conditions.
You can use Idly pot or a steamer or a pressure cooker without weight for steaming the Idlis.Grease your Idly moulds before pouring the batter.Steam it for 10 minutes.
 
Serve hot with coconut chutney or SAMBAR. 

Coconut Chutney Recipe:

• coconut -half cup(grated)
• greenchilly-2-3
• small onion-5
• ginger-1 bit
• mustard seeds-half tsp
• dry red chilly-2
• curry leaves - a sprig  
• salt to taste
• oil-as required 

Grind coconut,onion,green chillies,ginger,curry leaves(a few leaves) and salt smoothly.Heat oil in a pan,add mustard seeds.When it stops crackle,add dry red chilies,chopped onion and curry leaves.Saute well.Add grounded coconut mixture into it along with some water.Mix well.Do not boil.

 

Serve hot with Idly/Dosa.....

Happy Cooking!!!