Puttu – A Keralite’s Ecstatic Breakfast

Puttu  is a South Indian and Sri Lankan breakfast dish of steamed cylinders (or coconut shells) of ground rice layered with coconut. It is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as chickpea curry or banana. Apart from this, our traditional way of serving puttu includes steamed green gram and fried papads.

You could use either the readymade puttu powder (available in all supermarkets) or you can make the powder at home as below.

Ingredients

* 2 cups of raw rice
* 1 cup of grated coconut
* salt to taste

Method:

Soak the rice for 2- 3 hours and drain the water. Spread the rice in a paper and allow it to dry for 3-4 minutes see that it is a little wet and not fully dry. Grind the dried raw rice to a fine powder in a mixie.

Fry the rice flour in a pan, stir it continuously until you get the aroma of the rice, remove the flour, bring down to cool. Mix salt in water and sprinke water little by little to the rice flour and mix it throughly. The rice flour should be wet enough, keep stirring it with your fingers as it should remain in a powdered form and do not mould it in to a dough.

If you are using a puttu maker, then add 1 ½ cup of water in the puttu pot and bring it to boil. Now take the cylindrical vessel and add a handful of coconut, then 3- 4 handfuls of rice flour, repeat it until you fill the puttu vessel. Now fit the cylilndrical vessel on the pot. Steam cook it for 4-5 minutes.

Remove the cylinder, use a spatula to push out the puttu to a plate. Serve as desired

Note:I have used a coconut shell type puttu maker and i steamed it on top of a pressure cooker without putting on the whistle for 10 mts.

Carrot Cake Recipe

Ingredients:

• 1-1/2 cups plain flour
• 1/2 cup brown sugar
• 1/2 cup sugar ground
• 1/2 cup cocoa powder
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 cup walnuts chopped
• 2 cups grated carrot
• 3/4 cup melted butter
• 1/4 tsp. vanilla essence

Method

1. Grease a 9” square or rectangular cake tin, dust liberally with flour.
2. Sift baking powder, cocoa and soda with flour.
3. Add flour, sugars, and beat till well blended.
4. Fold in walnuts, carrot, etc., pour into a prepared tin.
5. Bake in preheat oven at 200C for 10 minutes.
6. Reduce to 160C for further 25-30 minutes, till done.
7. Check if done by inserting a skewer. It should come out clean.
8. Remove allow to cool for 10 minutes.
9. Invert and tap out gently.
10. Let it cool and serve

Chicken Shashlik

A simple and yummy starter in which the marinated chicken cubes are skewed along with few veggies in small skewers and deep fried or grilled. Ideal starter for any kitty parties. I actually served this in hot sizzlers plate as Chicken Shashlik Sizzlers for that great sizzling effect on a cold winter night and hence failed to capture the pics of the final product, However the pic before frying is provided here

 

Ingredients:
500 gms boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying

Method:

Cut chicken into 1″ pieces.
Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well,cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.

A complete chocolate Indulgence…

Oh finally, catched some time to update my blog and sssssssss with the latest entry in Azee’s Kitchen, It’s nothing but a perfect complete choco indulgence…ideal for any celebrations or even perfect for non celebration time The recipe for this real lip smacking chocolate indulgence will follow later as my system is troubling me now…so for the time being, you may enjoy the pics

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Idli Manchurian

A versatile dish made using leftover idlis..

Ingredients:

Idli – 4 to 5
Chopped Onion – 1 cup
Chopped Capsicum – 1 cup (red, yellow and green)
Tomato Sauce - 1 tsp
Mango Powder – 1 tsp
Ginger-Garlic Powder - 1 tsp
Green Chillies – 4 to 5 (optional)
Oil to fry

Method:
1. Cut the idlis into small pieces.
2. Heat 2 tsp oil in a pan.
3. Fry idlis till it becomes brown colour.
4. Keep aside.
5. In another pan, pour a little oil.
6. Add the chopped onions and fry.
7. Add capsicums and add garlic paste.
8. Add finely chopped green chillies.
9. Cook for 2 to 3 minutes.
10. Add mango powder and tomato sauce.
11. Add little salt and remove from the heat.
12. Add the fried idlis.
13. Mix together thoroughly.
14. Garnish with curry leaves.
15. Serve hot.

Beef in Oyster Sauce

Ingredients

• 1 lb beef steak
• 1 tablespoon light soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 3 tablespoons peanut oil
• 3 tablespoons oyster sauce
• 1 ½ tablespoons finely chopped scallions, to garnish

Method

Cut the beef into slices 2 inches long and ¼ inch thick, cutting against the grain of the meat. Put them into a bowl. Mix in the soy sauce, sesame oil and cornstarch. Let the meat marinate for 20 minutes. Heat a wok until it is very hot, then add the peanut oil. When it is very hot and slightly smoking, add the beef slices and stir-fry for 5 minutes or until lightly browned. Remove the meat from the wok and drain well in a colander set over a bowl. Discard the drained oil. Wipe the wok clean and reheat it over a high heat. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, garnish with the scallions, and serve immediately.

Eid Mubarak!!

Finally, the great day is here…May the prayers of the Ramadan touch your heart with gladness and make your eid a special one.  May the peace of Allah, the joy of Eid be with you now and always….EID MUBARAK!!

Eid Gift from Azee’s Kitchen

Dear Friends and Viewers,

Please accept this small Eid Gift from Azee’s Kitchen.

Fresh Baked Muffins from Azee’s Kitchen to bring warmth to your Eid.

Wishing you and your family a truly blessed Eid.

EID MUBARAK!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Semia Briyani – Eid Special

 

Corn Croquettes

Ingredients

• 1 medium potato
• 1 chopped onion
• 2 tablespoons boiled corn kernels
• freshly ground salt
• 1 green chilli
• breadcrumbs

Method

• Boil or steam the potato until tender. Mash it completely
• Add the corn – stir well until combined. Taste and season with other ingredients as desired.
• Take small spoonfuls of the mixture and roll to form small balls and deep fry in oil