Rice Puttu

Rice Puttu is a delicious and most popular breakfast dish of Kerala.Rice Puttu is made by steaming  the Rice flour and Coconut gratings in a cylindrical shape mould.Rice Puttu is usually served with Kadala Curry [Chickpea Curry] or with ripe Banana and fried Kerala Pappad.Rice Puttu is also served with Green gram Curry, Potato Curry etc.

The following ingredients are needed to prepare Rice Puttu.

Ingredients:

Rice flour.            -2 cup
Salt.                      - 1/2tsp or as required
Coconut gratings. -1/2cup
Water.                   - as required to moist the Rice flour or approximately 1cup

Instructions:-

Heat a kadai on low flame and dry roast the Rice flour till nice aroma comes.Stir continuously and remove the roasted Rice flour from flame.

In a wide mixing bowl add the roasted Rice flour, required Salt and mix well.

Add required Water little by little to moist the Rice flour.Mix the Rice flour with your hands to make it like a bread crumb consistency.Do not add all water at once.

To check the right consistency of the Puttu mixture, take a fist full of prepared Rice flour mixture and close it in between your fist, it should hold its shape and when you press it, it should crumble. If it is dry you can add little water and mix well.The Puttu mixture should be crumbly and moist.

Rice flour Puttu mixture is ready to steam cook.

Take a Puttu mould and place the perforated round disc with holes inside the Puttu mould and fix the bottom of the Puttu mould.

Spread 1tbsp Coconut gratings inside the Puttu mould and close the holes of the perforated disc.

Pour the Rice flour Puttu mixture slowly inside the Puttu mould above the grated Coconut. Fill 3/4 of the Puttu mould with Puttu mixture.

Finish the layer by putting 1tbsp Coconut gratings on the top of the mould.Close the Puttu mould with its lid and keep it ready to steam cook.

Boil 3 cup of Water in a pressure cooker and close the cooker with its lid without putting it's weight.

When the steam starts to come, place the Puttu mould filled with Puttu mixture on the cooker lid where we put the weight.

Steam cook Puttu mixture on high flame for 6 to 8 minutes or until the Puttu is done
 and switch off the flame.

Remove the Puttu mould from the cooker lid.Hold the Puttu mould parallel to the serving plate. Gently push the bottom of the disc with the help of a laddle stick. The steamed Rice Puttu slids on to the serving plate.

Rice Puttu is ready to serve hot.

Serve the Rice Puttu  hot with Potato Curry or Kadala Curry or with ripe Banana and fried Kerala Pappad.

Nonche Ambya Ghassi / Salted Mango Coconut Curry. (Konkani Recipe)

Salted Mango is called Nonche Ambo in Konkani.Nonche Ambya Ghassi is a Konkani style coconut based Salted mango curry goes well with Rice.

The following ingredients are needed to prepare Nonche Ambya Ghassi.

Ingredients:-

Salted Mango.    -1
Grated Coconut. -1cup
Red chillies.        - 6
Urad dal.             -1tbsp
Coriander seeds. -1tbsp
Fenugreek seeds. -1/4tsp
Salt.                     -to taste.

Instructions:-

Wash and chop the Salted Mango into small pieces and keep aside.

Heat 1tsp oil in a pan and roast Red Chillies till crisp. Add Urad dal,Coriander seeds and Fenugreek seeds.Saute well all the ingredients till nice aroma comes.

Grind the roasted ingredients along with Coconut grating to a fine paste adding little water and keep aside.

Method:-

In a cooking vessel add the chopped Salted Mango pieces, little Salt, ground Masala paste and 1 and 1/2 cup of water. Mix well and boil for 5 minutes on low flame.

Heat oil in a pan and splutter Mustard seeds and saute well. Add Red chillies broken into halves and fry well. Add Curry leaves and fry well. Switch of the flame 

Add the above seasoning into the cooking pan and mix well. Boil for a second and switch off the flame.

A tasty Nonche Ambya Ghassi / Salted Mango Coconut Curry is ready to serve with rice.

Bansi Rava Upma / Broken Wheat Rava Upma

Bansi Rava is a corasly ground form of wheat, rich yellow in colour, made from Bansi variety of Wheat called 'Durum wheat'.It is used for making Upma and Rava Kesari.Duram wheat has a very high protein content.Bansi Rava contains fibre which is essential to our diet.

The following ingredients are needed to prepare Bansi Rava Upma

Ingredients:-

Bansi Rava.        -2 cup
Green peas.        -1cup frozen
Urad dal.             -1tsp
Mustard seeds .  -1tsp
Cumin seeds.      -1/2tsp
Green chillies.     - 3
Curry leaves.       -1spring
Cashewnuts.       - few
Ghee.                  -1tbsp +2tsp
Salt.                     -to taste


Instructions:-

Wash and half slit Green Chillies and keep aside.

Take 1cup Bansi Rava and keep aside.

Take 1cup frozen Green peas and keep aside.



Method:-

Heat 2tsp Ghee in a pan and roast the Cashewnuts and keep aside on a plate.

In the same pan add the Bansi Rava and roast well in Ghee stirring continuously for a minute on low flame and keep aside on another plate.

Heat 1tbsp Ghee in  the same pan and add Urad dal and saute well.

When Urad dal starts to change its colour splutter Mustard seeds and Cumin seeds and saute well.

Add Green chillies and Curry leaves and fry  in oil.

Add the frozen Green peas and saute well.

Add required Salt and 3 cups of water and boil for a minute.

Add more water [4 cups] and boil well.Add the roasted Bansi Rava and mix well and boil on low flame stir continuously.

Add roasted Cashews and stir well continuously till the water absorbs and the Rava cooked well.

Add 1tsp Ghee and stir well.Then switch off the flame.

A tasty Bansi Rava Upma is ready to serve hot.



BANSI RAVA UPMA  / BROKEN WHEAT UPMA  -STEP BY STEP METHOD WITH PHOTOS

Method:-

1.Take 1cup Bansi Rava  /Broken Wheat and keep aside.

2.Take 1 cup frozen Green Peas and keep aside.

3.Heat 1tsp Ghee in a pan and roast Cashew nuts and keep aside on a plate.

4. In the same pan add Bansi Rava and roast well in Ghee for a minute stirring contnuously and keep aside on another plate. 

5. Heat 1tbsp Ghee in the same pan and add Urad dal.Saute well.

6. When Urad dal starts to change its colour splutter Mustard seeds and Cumin seeds and saute well.

7. Add Green chillies and Curry leaves and fry  in oil.

8. Add the frozen Green peas and saute well.

9. Add required Salt and 3cups of water and boil for a minute.

10. Add more water [ 4 cups] and boil well. Add the roasted Bansi Rava and mix well and boil on low flame.Stir well continuously.

11. Add roasted Cashews and stir continuously till the water absorbs and the Rava cooked well.

12. Add 1tsp Ghee and stir well. Then switch off the flame.

A tasty Bansi Rava Upma is ready to serve hot.

Kulitha Chutney / Horse Gram Chutney

Horse gram is called Kulithu in Konkani.Kulitha Chutney is a very tasty and delicious Chutney goes well with Rice, Idli, Dosa etc.

The following ingredients are needed to prepare Kulitha Chutney / Horse gram Chutney

Ingredients:-

Horse gram.       - 6tbsp
Grated Coconut. -3tbsp
Red chilly.          -6
Cumin seeds.      -1tsp
Garlic.                -3 cloves
Curry leaves.     - 2spring
Hing Powder.     - 1tsp
Tamarind.           - a gooseberry size
Salt.                    -to taste
Cooking Oil.      -1tsp

For Seasoning:-

Cooking oil.     -1tsp
Mustard seeds. -1tsp
Red chillies.     -2 broken into halves.
Curry leaves.    -1spring

Instructions:-

Heat a pan and dry roast Horse gram till nice aroma comes on low flame. Transfer the roasted Horse gram to a plate to cool.

In the same pan add 1tsp oil and roast grated Coconut, Red chillies, chopped Garlic and Curry leaves till the Coconut gratings become golden brown.Add Cumin seeds and Hing powder and saute well for 2 minutes on low flame. Transfer the roasted ingredients to a plate to cool.

Method-

Grind all the roasted ingredients along with roasted Horse gram,Tamarind, required Salt and little water to a smooth paste. Transfer the ground Horse gram Chutney to a serving bowl.

Heat oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Red Chillies broken into halves and add Curry leaves. Fry well and switch off the flame.

Add the above seasoning into the Chutney in the serving bowl.

A very tasty and delicious Horse gram Chutney is ready to serve with Rice, Idli, Dosa etc.

Wheat Puttu / Gothambu Puttu / Govaa Poot.

Wheat flour Puttu /Gothambu Puttu is called Govaa Poot in Konkani.Gothambu Puttu / Govaa Poot is a soft and healthy steamed cake made with Wheat flour and Coconut gratings. Wheat Puttu is a healthy breakfast dish in Kerala.Wheat puttu can be served with split yellow Moong dal Curry or with small ripe Bananas and fried Kerala Pappad or with Chickpea Curry..

The following ingredients are needed to prepare Wheat Puttu / Gothambu Puttu / Govaa Poot.

Ingredients:-

Wheat flour.       -2cup + 2 tbsp
Salt.                    - as required
Grated Coconut. -1/2 cup
Water.                 - as required to moist the flour.

Instructions:-

1. Dry roast Wheat flour in a kadai on low flame for 5 minutes stirring continuously or till the raw smell of the Wheat flour goes.

2. In a wide mixing bowl add the Wheat flour and required Salt and mix well.

3. Sprinkle required water little by little into the wheat flour and gently mix the flour with your fingers.

4. Transfer the Wheat flour mixture into a mixer grinder and pulse it for a second.Open the lid and add 2tbsp Wheat flour and pulse again for a second. (only Pulse the Wheat flour mixture and do not grind).

5. Remove the Wheat flour mixture from the mixer grinder and transfer to the wide mixing bowl and crumble the Wheat flour mixture.Now the Wheat flour Puttu mixture is ready to steam cook.

Method:-

1. Take a Puttu mould and place the perforated disc with holes inside the Puttu mould that fills the bottom of the mould.

2. Spread 1tbsp of grated Coconut over the perforated disc inside the mould to close the holes of the perforated disc.

3. Slowly pour the crumbled Wheat flour puttu mixture inside the puttu mould above the grated Coconut.

4. Fill the Puttu mould with crumbled Wheat flour puttu mixture upto 1/2 inch below the brim of the puttu mould. Add 1tbsp grated Coconut on the top layer of the mould.

5. Close the Puttu mould with the lid and keep aside.

6. In a pressure cooker add 4 cup of water and close the cooker with its lid and boil the water without putting the cooker weight.

7. When the steam starts to come from the Pressure cooker, keep the puttu mould filled with Wheat flour puttu mixture on the cooker lid where we put weight.

8. Steam cook on high flame for 5 to 6 minutes till the Wheat Puttu is cooked well. Switch off the flame and immediately remove the Puttu mould from the cooker lid.

9. Hold the Puttu mould parallel to a serving plate and gently push the bottom disc with a round laddle stick.The steamed Wheat Puttu slids on the serving plate

10. A very tasty and soft Wheat Puttu / Gothambu Puttu / Govaa Poot is ready to serve as a breakfast  with split yellow Moong dal Curry or Chickpea Curry or ripe small Bananas and fried Kerala Pappad according to your choice.