June 27, 2008

Kerala Wheat Puttu Recipe - Kerala Puttu Recipe

Wheat Puttu is a regular breakfast item at my home and almost everyone love puttu in the family. There are different combincations for puttu like puttu and pazham (banana) or puttu and kadala (channa masala Kerala style) or even puttu and payar (green gram) and papadam.

So here's the Typical Kerala breakfast dish that's very healthy and very filling -

Wheat Puttu or Steamed Wheat Cakes.

Puttu was originally made with rice flour but later, more healthier options like wheat flour, raagi and even mixed grains powder was used to prepare it. Its normally made in a puttu kutti, a vessel specially available for this. Its a cylindrical vessel with two portions, the bottom part to hold the water and the top to hold the flour. The cooking is entirely done on the steam from the lower portion of the kutti. You can alternately also use a chiratta, which means halved coconut shell but I haven't tried this method myself.

Wheat Puttu Recipe

Serves 2

Ingredients for puttu:
Wheat puttu flour - 2 cups
Grated coconut - 3/4 cup, or according to taste
Salt - 1/2 tsp
Water - enough to wet the flour

How to Make Puttu:

This is truly one of the simplest breakfast dishes you can make but the consistency of the flour is very important to get soft puttu.

1. Mix the flour with the salt till its totally blended. Then add water little at a time till the flour is wet. Make sure there are no lumps.

2. Transfer to the upper part of the puttu kutti, making sure to layer the bottom with coconut that's about an inch high. After transferring half the flour, you can add one more layer, top if off with the rest of the flour and then finish off with another layer of coconut.

Some people mix a bit of coconut into the flour so that can also be done, depending on how much coconut you'd like in the final dish :)

3. Steaming should take approx. 10 minutes. Once done, transfer to a dish and serve hot with ripe bananas, ghee and sugar.

Kadala Curry is also a very good combination with any kind of puttu. In fact, its often mentioned together like bread and jam - puttum kadalayum :)

June 25, 2008

Kodi iguru - Chicken iguru - Andhra-style roasted chicken recipe

Kodi Iguru or chicken iguru is a spicy Andhra chicken recipe that has some gravy so it goes really great with rotis and even rice. Kodi iguru used to show up in a lot of Andhra thalis serves in popular restaurants in Hyderabad and that's how I got introduced to it. I miss my single, thali-eating days, you guys. Anyway, this spicy dish is popular and loved by all so why don't you prepare it at home? 

So here it goes, Kodi Iguru Recipe from Andhra Pradesh. You may also like this Kerala-style chicken curry or easy chicken curry with coconut milk. Browse all chicken recipes in Edible Garden here. 

Kodi Iguru / Andhra-Style Roasted Chicken Recipe

serves 4

  • Chicken - 1 kg, cleaned and cut into small pieces
  • Onions - 4, sliced
  • Tomatoes - 2, cubed
  • Ginger - 2 tbsp, chopped finely
  • Garlic - 5-6 cloves, minced
For the masala (powder coarsely together)
  • Cinnamon – a 2” stick
  • Cardamom – 3
  • Cloves – 2
  • Star anise – 3
  • Dried red chillies – 6
  • Turmeric powder – ½ tsp
  • Fennel seeds – 1 tsp
  • Powdered coriander seeds – 2 tsp
For tempering and garnishing
  • Curry leaves – 2 sprigs
  • Mustard seeds – ½ tsp
  • Chopped coriander leaves (optional)
  • Oil – 4 tbsp
How to make Kodi Iguru

1. Heat oil in a heavy-bottomed pan and temper the mustard seeds. Then add the onions and curry leaves and fry till the onions turn a dark golden brown. I stop short of burning them, since I like the flavor better then.

2. Next add the ginger and garlic and fry for 10 seconds before adding the ground masala. This mixture needs to be fried for about 2 minutes. Add some oil at this stage if the masala looks too dry.

3. Add the tomatoes and chicken pieces next and stir well. Do NOT add any water. Keep the fire on sim and cook covered for about 15 minutes till the chicken is tender.

4. When you remove the cover, there will be some more water left in the pan. So cook with the cover open till its dry, the masala sticks to the chicken pieces and the oil separates. Keep stirring at this stage, without breaking the chicken pieces.

5. Garnish with chopped coriander leaves.

Serve Kodi Iguru hot with rice.

June 23, 2008

Coriander Chutney-Kothamalli Thogayal-Chutney Recipes

Kothamalli Thogayal is my favourite! To a person who has only tried the raw coriander chutney, I found this quite different when amma made it during my vacation at home.

Kothamalli chutney or thogayal goes well with rice, dosa, idly and even bread - plain and toasted. Adjust the tangy-ness by increasing or decreasing the amount of tamarind paste. We like it moderately sour.

Coriander Chutney-Kothamalli Thogayal

Fresh coriander leaves / kothamalli / malliyila / kotamiri - a bunch, chopped
Grated coconut - 1/2 cup
Red chillies - 2
Green chillies - 2
Tamarind paste - 2 tsp (readymade paste may not taste great)
Urad dal - 1/2 tsp

How to Make Kothamalli Thogayal:

1. Heat very little oil in a non stick kadai and fry the dal for 2 minutes. Add the red chillies, green chillies and chopped coriander leaves and fry well for about 2-3 minutes.

2. Next, add the coconut and mix well on sim. Remove from fire and cool well.

3. Grind the above with the tamarind paste and necessary salt, adding as little water as possible.

June 19, 2008

Pacha Manga Curry | Manga Curry Kerala-Style Recipe

When it comes to making a kozhambu/chaaru curry/gravy for rice, I am normally stumped for choices, not because they aren't many, but because my answer is always sambar or rasam or both. Yesterday, I tried this Kerala dish - a coconut based gravy with raw mangoes to give it the tangy flavour.

The wet market is overflowing with all kinds of mangoes now, mostly raw. Ripe ones are ridiculously expensive so we just eat them as is without bothering to waste even a morsel making any drinks or dessert out of it :D

Here is what I made with some nice and tangy raw mangoes.

Pacha Manga Curry | Manga Curry Kerala-Style Recipe

Pacha Manga Curry

June 17, 2008

Vendakka Avial Recipe - Make Avial Recipe with Okra

Bhindi Aviyal Recipe

TH and I are both Okra (vendakka in tamil and malayalam) haters. Well, maybe hate is too strong a word, but definitely its a strong dislike. But being my mother's daughter, ignoring any vegetable is not my thing, so I still continue to buy it and make things that take out the slimy feel from it, cuz that's what we both hate. My mom frequently makes Kerala Aviyal Recipe, with all possible vegetables and a generous amount of coconut. So I wasn't too familiar with this particular version of aviyal until I asked her for recipes with Okra (that takes out the sliminess!).

The only considerable difference in Vendakka Aviyal is the addition of tamarind. It gives it a nice tangy flavour and disguises the undesirable parts of the vegetable beautifully.

bhindi aviyal recipe-vendakka aviyal-okra aviyal

Vendakka Avial Recipe
Serves 2

Okra / Vendakka / Ladies finger : 10 nos.
Grated coconut : 1/2 cup
Shallots : 5-6
Tamarind paste : 2 tbsp
Powdered Jeera/Cumin : 1 tsp
Chilli powder : 1 tsp
Curry leaves, mustard : for tempering
Coconut oil : 2 tbsp
Salt : to taste

How I Made It:

1. Chop the okra in 1" pieces and cook in some salted water till soft.

2. Coarsely grind the coconut, shallots, jeera and chilli with very little water.

3. Heat coconut oil in a kadai and temper with mustard seeds and curry leaves. Add the ground paste and fry for 10 seconds. Then add the okra pieces and the tamarind paste. Keep covered and cook for 2 mins till the curry has mixed well.

4. Adjust salt and remove from fire.

Serve hot with rice.

June 11, 2008

Aval Nanachathu - Sweet Aval with Coconut - Evening Snack Recipes

I have been away for such a long time that its been a struggle to get up, stretch my body and get back in here. But that's exactly what I did. I am starting with baby steps though :)

This is probably the simplest and one of the healthiest snacks you can make and most kids would love it. I know I did, though I always insisted that it be sweeter.

Flattened rice is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when it absorbs water,milk or any other liquids whether hot or cold. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain - Wikipedia.

The ones that I have used here are of the more translucent kind. Its actually flattened basmati rice and predictably, more expensive than the brown or normal white variety. It was a bit chewy and did not get soggy at all.

For more Indian aval or poha recipes, check out my kanda batata poha recipe, this puli aval my mom-in-law makes often, and my favourite aval vadai recipe.

Flattened Rice (Aval / Poha) With Coconut and Jaggery

Serves 4

Flattened rice - 5 cups
Coconut - 1 cup
Grated jaggery - 2 cups (or to taste - I like it sweeter)
Milk (I used it at room temperature) - 2 cups
Cardamom (optional) - 2, powdered

How to Make Sweet Aval (Poha) 

1. Mix the flattened rice with the jaggery until it has blended well. Now mix in the coconut.

2. Add the milk a few spoonfuls at a time and mix well. Using your hands yields best results :)

3. Finally, mix in the cardamom.

If you like it a bit soggy and soft, use warm milk and leave aside for 10-15 mins before serving. This is an easily digestible, healthy snack and can be made in no time. Of course, the addition of coconut makes it extra special for hardcore Kerala food lovers like me :)