Puttu/ Steamed Rice Cakes

Puttu is rice soaked and powdered coarsely and then layered with coconut into a bamboo or any other kind of tube and steamed to form long tubes of a soft crumbly texture.The coconut layers impart flavor as well as help in breaking up the tubes into serving sizes. So what is the fascination with puttu that we have? Is it the fresh flavor of steamed rice and coconut in a hollow bamboo or is it its versatility that it can be eaten as a staple instead of rice with any combination of curries?

While growing up, I disliked it immensely (yes, even though I am a Keralite!) and its only marrying a puttu fanatic that I started appreciating it.
It is a staple at my grandmothers and aunts' houses for breakfast. The kids eat it with milk and sugar, with plantains boiled with coconut(my favorite), fried plantains, or with the any of the plethora of tropical tiny bananas such as the Mysore Pazham, Poovan Pazham, Njavali Poovan etc. I remember one of my cousins eating it with milk tea! Then there is also meat puttu (Erachi puttu) and Fish Puttu (Meen Puttu) which is not as common but has meat or fish layered inbetween the rice powder instead of coconut.

The spicier accomapaniments to puttu are fish or Mutton curry, Beef fry, Kadala curry, Cherupayar curry, Vegetable Stew or Egg curry. As kids, we used to call the puttu-kadala breakfast as reinforced concrete with its coarse-soft texture as it would sit solidly in the stomach till late noon.

In Calicut, I couldn't understand how anybody could eat fish curry and puttu for breakfast! But it is in fact a way to use up the previous day's fish curry and start cooking anew with the day's fresh caught fish. The taste of fresh puttu squished into the claypot(chatti)with the remnants of the previous day's fish curry and the flavor of the claypot has us all fighting for it over dinner though. My mother mixes the previous day's Yellow Fish curry (with coconut)and the Red Fish Masala (Moliyar without coconut) to make a unique tasting curry. Some crushed papadams and it is perfect.

There are lots of Puttu recipes already in the blogging world and I thought I should my own recipe also to it. I am not going into the details of the vessel and flour as that has already been covered here and here.

A few pointers that might help..
1. The rice flour should be wet enough to hold together when you try making a fist with it and dry enough to break apart at a simple knock with the thumb. It shouldn't be clumpy or too powdery. Keep breaking it with the hand as you mix. The amount of water varies with the kind of rice flour used. So keep adding in small quantities.
2. The rice flour from the grocery stores use up more water and after leaving it wet for 15 minutes, you may need to sprinkle a bit more water.
3. Grated raw Tapioca or Cassava (1/4 cup or so per cup of rice flour) added to the rice powder while mixing makes the puttu moister as the tapioca cooks inside the puttu.
4. The puttu is cooked when the steam comes out at the top steadily.
5. While reheating the puttu use a steamer to make it soft again.


This is a ragi puttu that is made alongside the white rice puttu.

Ragi or Finger Millet is rich in B vitamins, especially niacin, B6, and folacin and offers calcium, iron, potassium, magnesium, and zinc. It is only grain that retains its alkaline nature when cooked, millet is ideal for those who are allergic to wheat and gluten. Depending on the variety, millet's protein content is very close to that of wheat, with a half-cup serving, cooked, providing 4.2 grams. One-half cup raw millet contains 11 grams of protein. Millet's use is diverse, including in cereals (including porridge), soups, breads and stuffings, fermented beverages, and baby food.

Ragi is full of fiber and vitamins and hence healthier for you. The taste is rougher and more chewy but if you get used to it,it is a healthier version of the traditional one. It is made in the same way as the regular puttu using preroasted ragi flour.

Paliayakka/ Sago or Tapioca Pearls Payasam

Thanks to all you who made me smile throughout the day with your near correct, imaginative, funny, not anywhere near correct combinations. I never there would be such a response. Makes me almost want to create an event about guessing! And all because I was too lazy to write the recipe down and so just posted the picture!

I thought it would be sadistic if I kept up the secret today too so while I don't have the time for the full recipe now, let me just introduce you to another Malabar speciality.

It is indeed Sago Payasam, called Paliayakka, a probable corruption of the word Pal-Vayakka (Milk-Plantains). It is made of sago pearls(Tapioca pearls or sabudana),sugar,fennel seed powder, coconut milk,and plantains.
The sago pearls are cooked till transparent in the second milk of coconut and then the first milk, sugar and ripe plantains are added and allowed to simmer just until the plantains barely cook. When is is hot, it has a silken texture with all the bubbles and milk and when it is cold, it sets into a pudding.

It is also called Bubble Payasam by my son. He doesn't care for the bananas but its the bananas and fennel seed powder that gives its unique taste.
I will surely add the recipe today. Meanwhile, do check out our post on some luchboxes at the Daily tiffin.....
You will Need:
Sabudana or Tapioca Pearls-1 cup
Thick Coconut Milk-1cup
Thin Coconut Milk-2 cup (or 1-2 cup coconut grated)
Sugar-8 tbsp( adjust as per taste)
Ripe Plantain-1 cut at an angle into 5 thick pieces.
Shallots-1
Fennel Seeds-1/2 tsp
Cardamom-3 crushed.

Preparation:
1. Grind the coconut with the fennel seeds, cardamom, shallot and 1 cup warm water. Extract the thick first milk and keep aside. Add one more cup of water to the coconut, grind again and extract as much of the second milk as you can. If you are using frozen coconut, ensure that the coconut is defrosted and soaked in warm water
to maximise the milk. If you grind it without defrosting properly, it will curdle into oil. If you are using coconut can milk(don't :( ),mix one quarter of the can with water to thin it. Grind the seeds and shallots seperately and add to this half of the milk and strain it through so no bits remain.

2. Cook the sabudana in the second milk (or even water) in a pressure cooker and allow only 2 whistles. When it cools, open it and check if all the bubbles look tranparent. If they look white in the middle,there is some cooking left so add more liquid and let it simmer for another 5-8 minutes.

3. Now add the sugar, the plantain slices and the thick milk. Adjust the quantity of the milk so that it looks really fluid.
The payasam will thicken later and is best eaten hot, so when serving later, you may need to microwave it.

Note-Worthy Points:
The liquid need is approximately 3 times the quantity of the sabudana. The sugar retards the cooking, so add that only after the sabudana is fully cooked. There is a very thin line between fully cooked sabudana and over cooked sticky, gummy sabudana so take care as it nears completion.

Bubble Payasam:
This is my son's version of the payasam. Cook the sabudana with 1cup milk thinned with 1 1/2 cup water in the pressure cooker for 2 whistles. Add 1/3 cup(or more) condensed milk and 1 cup milk to the cooked sabudana. Add either cardamom powder or vanilla essence to flavor it. The payasam should be really liquid so adjust the quantity of milk. Serve hot or cold.
There is a egg added pudding version of this, sold as Tapioca Pudding in Grocery stores, which everyone in my family loves. It involes adding warm beaten egg to the cooked pearls but I haven't mastered that so no recipe for that as yet.

Mutter Paneer/ Cottage Cheese with Green Peas.

A relatively easy dish to make and a veritable family pleaser. This with a hot phulka (roti)and a salad sends me right back to my school days when I came home in winter to a hot meal. Now at dinner, my son and I play with the green soldiers(peas) stuck in a glacier(paneer). So much for not playing with food! Hi hi! At least he ends up cleaning the plate this way.

The mutter paneer has endless versions, with butter, with cream, with fried paneer, without fried paneer....
Paneer is a very high fat and high cholesterol food and all the added cream and oil just overpowers the nutrition in this dish at restaurants.While at home, I make a light curry without too much cream, to eat without counting calories.
Hence if you making this for a crowd, make sure you have made it at least once before to familiarize with the balance of flavors so that you can change the richness and spice as suited. Serve with roti or naan.

You Will Need: Serves 4
Paneer- 100 gm
Green Peas- 200 gm (Fresh or Thawed)
Onions – 1 1/2 cups chopped finely.
Green chilies-4 sliced lengthwise
Ginger Paste-1 tsp
Garlic Paste-1 tsp
Tomatoes-3 medium ones
Plain Yoghurt-2 tbsp
Red Chili Powder-1 tsp or less as per taste
Turmeric- ¼ tsp
Cumin powder- 1/4 tsp
Coriander Powder-3/4 tsp
Cashew nuts- 1 tbsp soaked in water
Cream -3 tbsp or milk
Garnish:
Cilantro Leaves- ½ cup washed and chopped.
Garam Masala- ¼ tsp
Salt to taste
Oil- 1 or 2tbsp

Preparation:
1. Blanch the tomatoes in hot boiling water for a minute. Peel them and chop or puree them. Alternately, use one small fresh tomato and 1 1/2 cup of canned tomato puree.

2. Cut the paneer into small cubes and sauté in just 1 tsp oil or less just until all four sides are slightly seared and starts turning golden. Do not deep fry and do not let it get crisp. Keep a close watch and keep stirring to avoid the pieces from sticking to the pan. Drain onto paper towels and keep aside.

3. Grind the cashewnuts to a fine paste along with the ginger and garlic. In the same pan, heat the remaining oil and fry the onions on very low heat for about 5-8 minutes till it turns golden. If the heat is very low and you have patience, you don't need a lot of oil to fry the onions. Also if you microwave it for 5 minutes before frying, it cuts down the time a lot. Add the ginger garlic paste, turmeric, red chili powder, coriander powder and sauté till the raw smell disappears. Add 1 tbsp of water if it is sticking to the pan. This should take about 2 minutes.

4. Now add the yoghurt and let it sizzle away the water. Add the tomato puree and let it cook for about 6-7 minutes on low heat. Cover the pan as the tomatoes will splatter everywhere. Open and adjust seasoning and then add the green peas and salt. Add 1 cup water if it is too dry. Cover and cook until the oil separates in the pan.

5. Add the paneer pieces, green chilies to the gravy, fresh cream and cook for another 5 minutes. Sprinkle garam masala powder and fresh chopped coriander.

P.S. The cashews are optional and add a healthy creaminess to the dish. You could replace the cream with whole milk to cut back on the richness. Substitute with ½ cup milk and let it simmer for 5 minutes.

This curry has the onions as small pieces so if you prefer an absolutely smooth gravy, you could sauté (or microwave) the onions for 2-3 minutes without burning and then grind the onions to a paste and then continue frying till golden. I prefer simplifying so unless necessary, I just chop it real fine and sauté.

Meen Chaar/ Fish Curry w/Coconut

T his is one of the favorite fish curries in my family. Fish curries in Northern Kerala are made with Tamarind, Mango, Gooseberries,Yoghurt, Ilumban Puli etc for sourness. The fish curries from South Kerala are more commonly made with Kodum Puli. I am not very familiar with all the other souring agents, so do let me know. I like both styles as my mother makes one way and my mother in law makes both ways. But I am sure there are traditonalists who don't like the tastes mixed. In that case, you could use just one kind of souring agent.

I have used both Kodum Puli and Tamarind in here, which is my innovation to make a spicy and tangy fish curry out of the frozen bland fishes here.Just one piece of the kodum puli changes the taste, so use it with care. I have to simmer for a while to let the flavors seep in, else the curry and the fish stay seperate. Hence the need for a sturdy fish.

You will need:
Pompano/Pomfret/King Fish or any firm fish steaks- 1 lb or ½ kg( or even prawns)
Onion- ½ of a medium onion
Shallots- 6
Green chilies- 4
Ginger-1/2 inch
Garlic- 2 clove
Turmeric- 1/2 tsp
Red chili powder-2 tsp
Fenugreek seeds-1/8 tsp
Fennel Seeds or powder-1/2 tsp
Coriander powder- 1/8 tsp (optional)
Grated Coconut– 1 cup
Curry leaves- 1 sprig
Coconut oil or Canola oil- 2 tbsp
Tamarind extract- 2tsp or as extracted from a lime sized ball.
Kodum Puli-1 piece soaked in water for 15 minutes.
Lime/Lemon Juice-1tbsp
Salt- ½ tsp or to taste

Preparation:
1. Preparing the Fish: Clean and slice the fish. Wash it and toss with lime juice. Pat dry the fish with paper towels and marinate with the half the salt, a pinch of the chili powder and turmeric for at least 15 minutes outside the refrigerator.
2. Grind the ginger and garlic to a paste. Keep aside.
3. Grind the coconut with the aniseed and ½ cup water till it is a very fine paste. If you are using frozen coconut, make sure it is at room temperature before grinding to avoid clumping. Add water only as needed and not all together.
4. Heat 1 tbsp of the oil in a shallow pan (clay pot or meen chatti) till medium hot and add the fenugreek seeds, onions(not the shallots), sliced green chilies and sauté till the onions become transparent. Then add the ginger garlic paste and the dry spice powders. Add 2tbsp water and let the spices cook on very low heat for about 3 minutes.
5. Then add the tamaring extract or water and the kodum puli and let it simmer. Adjust the sourness and add salt as required. Add 1cup water and when it is boiling, slide the fish pieces gently into the pan and add the ground coconut. If the ground coconut is a thick paste, add 1 cup water to it, else omit additional water. Reduce heat to a simmer and cover and let it cook for about 15 minutes.
6. Heat the remaining coconut oil in a pan and sauté sliced shallots and curry leaves till slightly brown. Pour over the prepared curry.

P.S. On a daily basis, this step can be combined with the initial seasoning ingredients to save time. Just saute the shallots then with the curry leaves and fenugreek.
Kodum puli is a souring agent similar to Kokum but not exactly that. I use both kodumpuli and tamarind in this recipe as I like the slight zing of the kodum puli and the sweetness of the tamarind together. U can omit either of them as per taste.

Plantain Pinwheels

I love the traditional appetiser(almost an entree)of Pazham Nirachathu..., plantain filled with coconut, nuts and raisins, sealed with maida and then deep fried in oil. It is one of the items on the Ramazan Iftar menu. I was always on the eating end of this particular preparation and never really learnt how to make it from scratch. My last few attempts with the willful plantains available here turned out to be disasters with the filling coming out, the bananas breaking up and so forth. If anyone has a foolproof method of making it, do send me the recipe.

Meanwhile, my friend was recently at a party in Calicut where she had this eclectic presentation of the plantain filled, and she suggested I try making it. It seemed simple enough from her description and had everything from the traditional recipe in its ingredients.
So I did and was thrilled to get all the flavors of the original recipe in a much more bite sized and low fat morsel. It works well as an appetiser as well as a delicious dessert with cinnamon icecream. Even as a weekend breakfast!


You will need:
1 Medium ripe Plantains
Coconut Grated-1/2 cup
Sugar- 1 tbsp( more or less as per sweetness required)
Cardamom Powder-1/2 tsp
Cashew nuts-2 tbsp chopped
Raisins- 1 tbsp
Ghee or oil-2 tbsp

Preparation:
1. Saute the coconut,nuts and raisins on slow heat till it gives out its aroma and is slightly toasted. Add the sugar and cardamom powder and mix well till the sugar is blended in.

...If the banana is too ripe, it breaks down fast while cooking, and then you cannot roll it up easily...

2. Peel the bananas and cut into half. Now cut each half into about three thick slices along its length. Heat a non stick pan, reduce the heat to medium low and add the ghee or oil. Gently saute the slices for about 30 seconds on each side or till it turns golden yellow, which is an indicator that it is cooked. It is very important that the banana be just ripe. If the banana is too ripe, it breaks down fast(as you can see in my photo, some were just a bit too ripe.),and then you cannot roll it easily. It has to be just a bit unripe for the perfect texture.

3. Drain each slice onto paper towels. When it cools, spread a thin layer of the sticky coconut filling on each slice and roll it up carefully, securing it with a toothpick. Thats it, keep doing that for all the slices and serve hot or cold.

Alu Ka Parantha and The Three Things Meme./Stuffed Bread

I am not great with memes..I let it languish in my to-be-written folder till everybody in the blogging world has had their say and then I smile, thinking I escaped this one.
It is like playing passing the parcel and being the one who didn’t have to do anything. :) Writing about food is easy, writing about yourself is not. You have to be an extrovert to be able to let people in. Doesn’t come easy.
So this time, I put on some of my favorite hindi music, got my cuppa of Cardamom(Elakai) tea and sat down not to disappoint my taggers Coffee and Maheshwari.

T h e T h r e e T h i n g s M e m e:


Three things that make me laugh:
1. My son, my nephews and my nieces’ pranks and antics.
2. My better half!
3. A good movie.

Three things that make me cry:
Just three things? I cry for every thing, happy tears, frustrated tears, sad tears, angry tears…like someone() once said to me,” I can cry at least! These are my tears.”

Three things that scare me:
1. Driving in the rain at night.
2. Trafiic Police.. yeah, me too. I am more worried about my insurance premium going up than getting a ticket.
3. Things I can only worry about but can’t change.

Three things that I love:
1. My family-the one I was born into, the one I married into and everybody in it.
2. Cooking when I am not hungry.
3. Seeing a building seamlessly integrated with its environs.

Three things I don’t understand:
1. Why enough is never enough.
2. Why Priyadarshan is converting wonderful rustic mallu movies into non-contextual Hindi movies.
3. Why we take on more than we can physically do.

Three things on my desk:
1. My pens, erasers, scales, sketch pens, notebooks.
2. My latest cookbook.
3. My laptop and camera.

Three favorite foods
1. Soup, any kind.
2. Eggs in any form
3. Sweets, fruits, nuts.

Three beverages I drink regularly:
1. Black Tea w/ milk( maybe green tea if I am at work)
2. More tea.
3. Hot Jeeraka water..water boiled with cumin(jeera)

Three TV shows I watched/ books I read as a kid:
1.Amar Chitra Katha, Target and Marvel comics.
2. Books galore!
3. Fouji,Nukkad, Kachchi Dhoop, Mahabharatha!

Three fellow bloggers I would like to tag:
RP of My workshop
Anita of A Mad Tea Party
Nandita of Saffron Trail.

I did have fun writing this and I do hope now you three will carry on the baton from here and won't disappoint me.:)Now lets eat some Alu paranthas..I can almost smell the butter.




You will Need: For 6 Paranthas
2 cups Whole Wheat Flour or Durum Wheat Flour
3/4 cups Hot or warm water
1 tbsp Plain Yoghurt
2 Medium Potatoes
3/4 tsp Cumin Powder
1/2 tsp Dry Mango Powder(Amchoor) or 2 tsp lemon juice
1 tsp Chili Powder OR 2 tbsp finely chopped Green Serrano Chilies
1 1/2 tsp Salt
4 tbsp Chopped Cilantro
1/8 tsp Turmeric


Preparation
1. The potatoes should be boiled, peeled, mashed and cooled to room temperature. Take care not to have a drop of moisture left in the potatoes. That makes the parantha soggy. I usually bake it in the microwave in the baked potato setting. Then there is no additional moisture added to the potato.

2. Put flour, yoghurt and 1 tsp salt in a large bowl. Make a well in the middle and pour half the water in the center. Use a spoon or hand to mix the flour and water and knead it well, adding water little by little till the dough seems non sticky and soft. When the dough is well kneaded, it will feel elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready. Spread a very thin film of oil (by hand) on the dough and cover it for at least 15 minutes in a warm place. This allows the dough to absorb the water and makes it pliable enough to spread with the stuffing. Cover with a wet towel so the dough does not dry out.

3. Mix the mashed potatoes with all the spices and taste it for spice, sourness and saltiness. Add more spice if needed. Make small balls of the mixture.

4. Divide the dough into 6 equal size balls. With your hand, flatten each ball to a 3-4 inch round with the edges thinner than the center. Place the potato ball on it and gather the edges around the stuffing to form a secure round again.

5. Flatten these balls slightly and roll into a 6 inch circle. While rolling, do not apply excessive pressure. Never roll to the outside. It will only squish out the stuffing. Try rolling from the edges to the center in an even pressure to avoid the stuffing from spilling out. The stuffing ball should be dry and 3/4 the size of the dough ball and it won't come out.

6. Pre-heat the griddle. Maintain medium high heat and place a parantha on it. After about a minute, flip it and allow it to cook on the other side. When the surface looks opaque and starts rising up, spread a little oil or butter and cook over low heat on both sides till golden brown.
Serve with chutney or yogurt, and Indian pickles

Getting Kids Into The Kitchen.

Now that the holiday season is over, how many of you sighed in relief as the last cookie disappeared? Wished your kids ate all the yummy stuff you made? How to get the kids to eat healthy and help at home? Good habits also begins at home. Kids are like sponges; Read More at the Daily tiffin.....

Easy Kerala Porotta-1/ Layered Flat Bread

The New Year has already started and I am still writing about it with capitals and struggling to get over the hurdle of what to post first in 2007. Remember "kya karoon kya na karoon...yeh kaisi mushkil hai.."
Everybody had time to set beautiful first posts while I was knee deep playing host, spending time with my son and partying! :(
Now you all must know what kind of student I was in school! And blogging with so many events feels like school sometimes! Submissions, Assignments, Research!!
Anyway so to start you all off on a wonderful year, let me introduce you to one of my favorite recipes, the Kerala Porotta.

The Kerala Porotta is a flaky pastry like multilayered flat bread, a speciality of Kerala. It is made from maida, (enriched wheat flour) by a long labor and time intensive process. The flour is mixed with water, oil and egg to make a soft dough, and allowed to rise for 5-6 hrs. It is stretched and flattened by hand in order to save the air pockets which arise from the stretching and then cooked on a griddle.

...It is stretched like pizza dough until it becomes wafer thin, then gathered and twisted into a circle...

While at home, my experience with the porotta was limited to the fun part of stretching and flipping, rolling it into the twisted circles.The first few times I tried making it were a disaster with the porotta stretching w..e..l..l… but then rebounding back like elastic. It looked soft, it left soft but on cooking, it was a hard unyielding mass, not at all like the flaky porotta from home.

I blamed it on the flour and we relegated ourselves to buying the frozen greasy Porottas from Wynad Foods. Till my good friend Gattina blogged about her Scallion Hot Cakes. So now I found an easy breezy way as per Gattina’s method; and figured out the problems with my traditional labor intensive way. More about that in my next post on the Kerala Porotta. This post is about the easy way.

...an easy version of the Kerala Porotta, a derivative of the Malaysianbread Roti Canai...

At the same time, a friend’s mom (who had previously lived in Malaysia) was visiting and she demostrated the easier way Malaysians make the same porotta. I have mentioned the similarities in Malay and Mallu cooking in one of my earlier posts.
The Malaysian Roti Canai is either stretched out and fried as it is or folded into squares, a process which is easy and retains all the pastry like layers intact.

The baking powder and the hot water help in overcoming the elasticity of the dough and make it pliable enough to work with. So I have Gattina and my friend’s mom to thank for this easy version of the Kerala Porotta. This is much healthier than the frozen Malaysian Porottas so do try it on a weekend with a a nice spicy dipping chicken or lentil curry.

You will need:
Unbleached all purpose flour-2 cups
Baking powder-1/4 tsp
Fine salt-1/4 tsp
Oil-2 tsp
Hot boiling water-1 cup
Preparation:
1.In a large bowl, combine flour, baking powder, 2 tsps of oil and fine salt.
2. Bring a cup of water to boil, immediately pour into the flour mixture, use a mixing spoon to stir, and after 5-10 minutes, knead it with your hand until it is a smooth blend. Do not add any more water.
3. Put the dough in a greased bowl, cover and let it rest for an hour.

4. Divide the dough into 12 pieces.Roll out the ball as big and as thin as you can get it to be, sprinkling a little flour as you go along. Gattina suggests that whenever you feel the dough refuse to spread, cover and let it rest,and continue working on others.



5. Brush a drop of oil on the whole surface and fold as shown in the pictures, brushing oil on each alternate layer. Take care not to put too much oil or it won't roll out. Once it is a square, roll it out to be about 6" wide on each side.


6. Pre-heat a griddle, and cook on medium high heat on each sides. Flip only after one side gets a little opaque. When the layers start puffing up, spread half a teaspoon of oil on each side to let it crisp. Each porotta takes about 2-3 minutes for cooking. Maintain medium heat throughout to evenly cook it with hardening it.
If the heat is too high or too low, the porotta will get hardened.
7. Remove the porotta and serve hot.

Thanks to all of you who voted for us. It made us the second place winner! Don't forget to check out my post over at the Daily Tiffin..Its on kids's cooking this time.

Kerala Porotta, Roti Canai, Malaysian Recipes, Food Blog, Indian Recipes, Malabar Recipes

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Happy New Year!!

So here we are again at the onset of a brand new year and it's cloudy and gloomy outside. Hope the coming year would be full of sunshine climatically and metaphorically!
Thanks to all those who left their sweet New Year Wishes!
Wish You all in return a very Happy New Year. May this year be overflowing with colorful flowers of blessings.