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Chakka / Jackfruit Puttu

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Chakka Puttu

 

 

Ingredients (For 2 chiratta puttu)

1. Jackfruit pieces / chakka chula – 7 – 8, chopped

    Grated coconut – 1/4 cup

2. Puttu podi – 3/4 – 1 cup

    Water – As required

    Salt – To taste

Method

 

1. Fill a pressure cooker with one-half water. Close with its lid and bring to a boil.

2. Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist. Be careful while mixing, it should not turn into a dough. The final mixture should be in a powdered form, but wet enough for steaming. To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 – 10 minutes.

2. I used a chiratta puttu maker. Put the small steel plate with holes, inside the chiratta puttu maker mould. Fill the puttu maker/mould with 1 tbsp grated coconut and 1 – 1.5 tbsp chopped jackfruit. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut and chopped jackfruit pieces. The top layer should be that of chopped jackfruit pieces. Cover with the lid. Place it on top of the pressure cooker when steam starts coming out of the pressure cooker lid. Steam cook for about 4 – 5 minutes or until steam comes profusely through the small holes on top of the chiratta puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. Serve warm.

 

 

 

 

Chakka Puttu

Chakka / Jackfruit Puttu is a post by Yummy O Yummy


Easy Kadala Curry

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Kadala Curry

 

 

Ingredients (Serves  4 )

To pressure cook

1. Kadala / Black Chickpeas / Kala chana – 1.5 cup dried (Soak the dried chana in enough water for at least 8 hrs)

   Onion – 1/2 large, chopped or sliced and halved

   Green chilies – 2, slit

   Curry leaves – 1 sprig

   Turmeric powder – 1/2 tsp

   Pepper powder – 1/2 tsp

   Fennel powder – 1/2 tsp

   Salt – To taste

   Water – As required

2. Oil – 1 tbsp

    Mustard seeds – 1/2 tsp

    Dry red chilies – 2

    Curry leaves – 1 sprig

    Coconut flakes / thenga kothu – 2 tbsp

3. Chilly powder – 1/4 – 1/2 tsp

    Coriander powder – 1.5 tsp

    Garam masala powder – 1/2 – 3/4 tsp

Method

1. Pressure cook the ingredients numbered 1 adding enough water for 5 whistles. Open when the pressure releases. Set aside 3 tbsp of the cooked kadala to cool.

2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and thenga kothu/ coconut flakes. Saute until coconut flakes turn light brown. Switch off the stove. Add coriander powder, chilly powder and garam masala powder. Saute until the raw smell of the powders is gone. Add it to the the pressure-cooked kadala. Meanwhile grind 2 – 3 tbsp cooked, cooled kadala in a mixer. Add it to the pressure cooker.(This step is done to make the gravy thick). Bring the curry to a boil. Cook for 4 – 5 minutes on low flame. The gravy should have a thick consistency. It tastes best that way. Switch off. Serve hot with puttu / idiyappam / appam / chapatis etc. This is a very easy and tasty kadala curry. Do try it out, friends!

 

Easy Kadala Curry

 

 

Click here for Varutharacha Kadala Curry recipe

Easy Kadala Curry is a post by Yummy O Yummy

Easy Green Peas and Vegetable Curry

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Green Peas and Vegetables in Coconut Milk

 

Ingredients (Serves  5)

1. Green peas – 1.5 cup, dried (Soak it in enough water for at least 5-6 hrs)

   Onion – 1 med-small, chopped

   Carrot – 2 small, diced

   Beans – 5 – 8, cut into 1 inch pieces

   Potato – 2 small, cubed

   Green chilies – 3, slit

   Curry leaves – 1 sprig

   Cashews – 2 tbsp (Optional)

   Turmeric powder – 1/2 tsp

   Coriander powder – 1 tsp

   Chilly powder – 1/2 tsp

   Fennel powder /  perumjeeraka podi – 3/4 tsp (You can add garam masala powder instead)

   Water – As required

   Salt – To taste

2. Oil – 2 tsp

    Mustard seeds – 1/4 tsp

    Dry red chilly – 1

3. Thick coconut milk – 1/4 cup (I used 2 tbsp canned coconut milk. If you are using maggi coconut milk powder, use 1 – 1.5 tbsp powder mixed in 1/4 cup water )

Method

1. Cook the ingredients numbered 1 in a vessel adding enough water (water should be in the same level as that of the green peas and veggies) until done. You can pressure cook them for 1 whistle instead, but switch off the stove after 1 whistle and open the pressure cooker immediately after the pressure releases or after 10 minutes otherwise the green peas might turn mushy. (Some variety of green peas might take 2 or 3 whistles to get soft). I used a 2 litre pressure cooker. If the gravy looks very dilute, boil for a few minutes or until the gravy turns thick. Add 1/4 cup coconut milk. Mix well. If the curry is very thick, add some hot water. This curry tends to get very thick over time. Cook for 1 – 2 minutes and switch off.

2. Heat oil in a small pan. Splutter mustards and fry dry red chilies. Add this to the pressure-cooked green peas. Cover with a lid for 5 minutes and then mix well. Serve with idiyappam, palappam, chapatis, porotta etc. This is a very easy, healthy and super-tasty curry. Try it out, friends!

 

Green Peas and Veggie Stew

Easy Green Peas and Vegetable Curry is a post by Yummy O Yummy

Potato Bhaji

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Urulakizhangu Baji

 

 

Ingredients (Serves 4)

1. Potatoes – 2 large, diced
   Onion – 1/2 large, chopped
   Green Chilies – 4, slit

   Ginger- 1 inch piece, thinly sliced

   Garlic – 1, chopped (optional)

   Curry leaves- 1 sprig

   Turmeric powder – 1/4 tsp
   Salt – To taste

   Water – Around 1 cup
2. Coconut oil –  2 – 3 tsp

    Mustard Seeds- 1/4 – 1/2 tsp

    Curry leaves – 3 – 4

    Pearl onion or big onion – 1.5 tbsp, thinly sliced

Method

1. Cook the ingredients numbered 1 in  a cheena chatti or any pan until done. You can cook it in a pressure cooker for 1 whistle. Open the lid and mash the potatoes slightly.

2. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves and pearl onions. Switch off when the onions turn brown. Pour over the prepared curry. It goes well with pooris or chapatis.

 

 

Poori - bhaji

Potato Bhaji is a post by Yummy O Yummy

Garlic Chutney

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Garlic chutney

 

Ingredients (Serves 2 – 3)

1. Oil – 1 tsp

    Dried red chilies – 6 – 7

   Garlic – 7 – 8 medium cloves, cut into thin rounds

2. Grated coconut – 1 cup, packed

    Salt – To taste

Method

1. Heat 1 tsp oil in a small pan. Fry dried red chilies and drain. Next fry chopped garlic until golden brown. Cool down and grind them along with grated coconut and salt to a fine paste adding little water if required. Enjoy with idli / dosa.

 

Garlic chutney

Garlic Chutney is a post by Yummy O Yummy

Egg and Potato Stew – Kerala Style

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Egg and potato stew

Ingredients

1. Eggs – 6

2. Potato – 2 medium-small

3. Coconut oil – 1.5 tbsp

4. Mustard seeds – 1/2 tsp

    Dried red chilies – 2

5. Ginger – 2 tsp, minced

    Garlic – 2 tsp, minced

    Green chilies – 4, slit

    Curry leaves – A few

    Onion – 1.5 large, cut into small cubes

6. Turmeric powder – 1 pinch

   Garam masala powder – 3/4 tsp

7. Medium thick coconut milk – 1 1/4 cups

   Pepper powder – 1 – 2 pinches

8. Salt – To taste

Method

1. Boil the eggs and potatoes in enough water for about 10 – 13 minutes or until the eggs are done. Take out the eggs and rinse under cold, running water. Cook the potatoes for a few more minutes. Rinse under cold running water and peel the skin off. Cut into medium cubes. Remove the egg shells. Cut them into halves. Keep aside.

2. Heat oil in a pan at medium heat. Splutter mustard seeds and fry dry red chilies. Next add ginger, garlic, green chilies, curry leaves and onion. Saute until onion starts to change color. Add turmeric powder and garam masala powder. Mix well. Add the potato cubes and around 1.5 – 2 cups of water. Bring to a boil. Cover and cook for about 15 minutes. Add 1 – 1 1/4 cup of medium thick coconut milk and 1 – 2 pinches of pepper powder. Cook for a few minutes. Finally add egg halves and cook for a few minutes at medium-low heat. Switch off. Serve with idiyappam / appam/ chapathis.

Egg and potato stew

Egg and Potato Stew – Kerala Style is a post by Yummy O Yummy

Mutta (Egg) Puttu / Kerala Recipes

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Mutta puttu

Mutta Puttu Recipe

Ingredients (For 6 – 7 chiratta puttu)

1. Puttu podi – 1.5 – 2 cups

2. Eggs – 5, beaten with a enough salt and pepper

3. Oil – 1 tsp + 1 tbsp

4. Onion – 1 medium, chopped (Around 1 1/4 cup)

5. Ginger-garlic paste – 1 tsp

   Curry leaves – 4, chopped

6. Turmeric powder – 1/4 tsp

   Chilly powder – 1/2 tsp

   Coriander powder – 1 tsp

   Garam masala powder – 3/4 tsp

7. Tomato – 1 medium, chopped

8. Salt – To taste

9. Grated coconut – Around 1 cup

Method

1. Heat 1 tsp oil in a pan. Add beaten eggs and scramble them. Transfer to a plate and set aside. Heat 1 tbsp oil in the same pan. Add chopped onion, little salt and saute for a few minutes. When onion turns transparent, add ginger-garlic paste and chopped curry leaves. Saute until onion starts to change color. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until the raw taste of masala powders is gone. Add chopped tomato and cook for 4 – 5 minutes until mushy. Add scrambled eggs. Mix well, taste-check for salt and cook for a few minutes. Switch off. Set aside to cool.

2. For the puttu mixture – Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist. Be careful while mixing, it should not turn into a dough. (If there are a lot of lumps in the mixture, pulse it in a mixie). The final mixture should be in a powdered form, but wet enough for steaming. To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 – 10 minutes.

3. Meanwhile fill a pressure cooker with one-half water. Close with its lid and bring to a boil.

4. I used a chiratta puttu maker. Put the small steel plate with holes, inside the chiratta puttu maker mould. Fill the puttu maker/mould with 1 tbsp grated coconut and 2 – 3 tbsp egg masala. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut. Cover with the lid. Place it on top of the pressure cooker when steam starts coming out of the pressure cooker lid. Steam cook for about 4 – 5 minutes or until steam comes profusely through the small holes on top of the chiratta puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. Serve mutta puttu hot with a cup of tea.

Mutta puttu

Mutta (Egg) Puttu / Kerala Recipes is a post by Yummy O Yummy

Elayada

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Elayada

Ingredients

  1. Rice Flour – 1.5 cup
  2. Salt – As required to taste
  3. Boiling water – As required  
  4. Banana leaf

  For the filling

  1. Grated coconut – 1 – 1.5 cups
  2. Grated Jaggery – Around 3/4 cup or to taste
  3. Cumin Powder – 1 pinch
  4. Cardamom Powder – 1 pinch

Method

1. In a rice bowl, combine rice flour and salt. Add boiling water little by little and mix well. When its warm enough to handle, make a smooth dough out of it (like how you do for idiyappam).

2. Combine grated jaggery, coconut, cumin powder, cardamom powder and keep aside.

3. Cut banana leaf into rectangles. Place them over flame to make them pliable (vazhayila vaattuka).Take lime-sized portion of dough and spread it on  the plantain leaf evenly with moist fingers.

4. Top half of the portion with the coconut-jaggery mixture and fold the ends. Repeat with the remaining dough. Steam it for around 15 minutes or until done. Serve warm.

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Ilayada

Elayada is a post by Yummy O Yummy


Kerala Potato Curry with Coconut Milk / Urulakizhangu Curry

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Kerala potato curry

Ingredients (Serves 6 – 7)

1. Potatoes – 4, medium

2. Coconut oil – 1.5 tbsp

3. Onion – 1/2 large, cubed

    Ginger – 2- 3 tsp, thinly sliced

    Garlic – 4 cloves, finely chopped

    Green chilies – 2, slit

4. Turmeric powder – 1/2 tsp

    Coriander powder – 2.5 tsp

    Chilly powder – 3/4 tsp

5. Hot water – 2 cups

6. Salt – To taste

7. Thick coconut milk – 1/2 cup

To season

8. Coconut oil – 2 – 3 tsp

9. Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

    Curry leaves – 1 sprig

Method

1. Heat 1.5 tbsp coconut oil in a pressure cooker. Add onion and saute until transparent. Next add ginger, garlic and green chilies. Saute for 3 – 4 mts. Add turmeric powder, coriander powder, chilly powder and stir until their raw smell leaves. Add potato cubes and mix well. Finally add hot water and salt. Mix well and cook for 1 whistle.Open the cooker after 10 – 15 minutes. Mash the cooked potatoes slightly using the back of a spoon. Add thick coconut milk and cook for a few minutes. Switch off.

2. In a small pan, heat coconut oil. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour over the curry. Cover with a lid for 5 – 10mts. Mix well and serve with idiyappam/ appam.

Kerala potato curry1

Kerala Potato Curry with Coconut Milk / Urulakizhangu Curry is a post by Yummy O Yummy

Urulakizhangu Mappas / Potato Mappas

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Urulakizhangu mappas

Ingredients (Serves 4 – 5)

1. Potato – 2 large, cubed

2. Coconut oil – 1.5 tbsp

3. Mustard seeds – 1/2 tsp

4. Onion – 1 cup, cubed

    Ginger – 2- 3 tsp, thinly sliced

    Green chilies – 2 – 3, slit

    Curry leaves – A few

5. Turmeric powder – 1/2 tsp

    Coriander powder – 1 tbsp

    Kashmiri chilly powder – 3/4 tsp

    Garam masala powder – 3/4 tsp

    Pepper powder –  1/4 – 1/2 tsp

6. Tomato – 1 medium-large, cubed

     Cilantro – 3 – 4 sprigs

7. Salt – To taste

8. Thin coconut milk  -  2.5 cups

    Thick coconut milk – 1/4 cup

Method

Heat oil in a heavy-bottomed vessel at medium heat. Splutter mustard seeds and add onion,ginger, green chilies, curry leaves and little salt. Saute until onion turns translucent. Bring down the heat to low. Add the spice powders numbered 5.  Mix well . Next add potato cubes, tomato cubes and mix well. Stir everything for 1 minute. Add thin coconut milk, few sprigs of cilantro and enough salt. Bring to a boil. Cover and cook at medium-low heat until the potato cubes are done, about 15 – 20 minutes. Open the lid and add thick coconut milk. Cook for a minute. Switch off. Sprinkle chopped cilantro. Serve hot with appam/ idiyappam/ chapathis.

 

Urulakizhangu mappas1

Urulakizhangu Mappas / Potato Mappas is a post by Yummy O Yummy

Puttum Payarum

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Puttum payarum

Ingredients

Green gram / cherupayar – 1 cup (Soaked in enough water for 6 – 8 hours)

Grated coconut – 3/4 – 1 cup

Ghee or coconut oil – 1.5 tsp

Salt – To taste

Method

Place the soaked green gram in a vessel. Add water in the same level as that of green gram. Bring it to a boil. Add salt, to taste. Cook covered for 12 – 15 minutes until green gram is tender and done and water evaporates completely. Add grated coconut and mix well. Taste-check for salt. Cook on low heat for 1 minute. Add a little ghee and mix well. Serve hot with puttu, pappadam and ripe banana.

Puttum payarum

Puttum Payarum is a post by Yummy O Yummy

Kadala Curry

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Kadala curry

   Today I have my mom’s easy peasy Kadala curry recipe for you all. This is especially dedicated to bachelors and newbies in cooking. I have already posted varutharacha kadala curry and an easy kadala curry recipe in the blog but this recipe is easier when compared to those two but still tastes good! It is a one-pot process, requires no ginger-garlic and there is almost no cooking involved. The pressure cooker does the job for you. I just love such quick and tasty dishes. It goes very well with puttu / idiyappam or even chapathis. Here goes the recipe..

Ingredients (Serves 5)

1. Black chana / kadala / black garbanzo beans – 1.5 cups (Soaked in enough water for 8 – 10 hours and drained)

2. Coconut oil – 1.5 – 2 tbsp

3. Mustard seeds – 3/4 tsp

Dried red chilly – 1 (optional)

4. Onion – 2 – 2.5 cups, thinly sliced

Green chilly – 1, slit (optional)

5. Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp (I used 1/2 tsp regular medium spicy chilli powder + 1/2 tsp good quality kashmiri chilly powder)

Coriander powder – 1/2 tsp

Garam masala powder – 1 tsp (Recipe below)

6. Salt – To taste

Method

1. Heat coconut oil in a 4 or 5 liter pressure cooker at medium-high heat. Splutter mustard seeds and fry dried red chilly. Add onion, green chilly and stir for a few minutes until transparent. Add drained black chana, hot water (around 1.5 cup or as required), 1/2 tsp salt, turmeric powder, chilly powder, coriander powder and garam masala powder. Mix everything well. Water should be in the same level as that of chana. Cover with the cooker lid. Cook for 5 – 6 whistles. Switch off.

2. Open the cooker after 15 minutes. Remove 1/4 cup chana to the small jar of a mixie and grind well. Add this to the cooked chana along with salt, to taste. Bring to a boil and cook for 6 – 8 minutes until thickened over medium-low flame. It will thicken further over time. Serve hot with appam / idiyappam etc.

Kadala curry

Recipe for Garam Masala (Yield – Around 2 – 2.5 tbsp)

  1. Fennel Seeds (Perumjeerakam ) –  2 tbsp
  2. Cloves (Grambu) – 10 – 12
  3. Cinnamon stick (Karuvapatta) – 1 inch piece
  4. Cardamom (Elaikka) –  5 – 6 
  5. Star anise (Thakkolam) –  1 (optional)
  6. Whole pepper (Kurumulaku) – 1/2 tsp
  7. Poppy seeds (Kus Kus) – 1 tsp (optional)

Dry roast all the ingredients lightly in a pan at low heat for about 10 – 15 seconds (dry-roasting is optional). When they cool down, grind to a powder (not very fine) in a coffee grinder. Store in an airtight container. It will  be flavorful even if you do not dry roast them.

Kadala Curry is a post by Yummy O Yummy

Broken Wheat Upma/ Sooji Gothambu Upma / Nurukku Gothambu Upma

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Broken wheat upma

Ingredients (Serves 2)

1. Broken wheat / nurukku gothambu – 1/2 cup

2. Ghee / coconut oil – 1 tbsp

3. Mustard seeds –  1/2 tsp

Dried red chilly – 1, broken

Urad dal – 1/2 tsp

Cashews / peanuts – 2 tbsp

Hing – 1 tiny pinch

4. Onion – 1/4 cup, chopped

Ginger – 1/2 tsp, finely chopped

Green chilly – 1, chopped

Curry leaves – 1 sprig

5. Turmeric powder – 1 pinch

6. Carrot – 1 small, cut into thin pieces

Green beans – 3 tbsp, chopped

7. Lemon juice – 1/2 tsp (optional)

8. Salt – To taste

9. Hot water – 1 1/4 cup

10. Grated coconut – 1/4 cup

Method

1. Rinse the broken wheat and drain well.

2. Heat oil in a small pressure cooker / cheena chatti/ wok at medium heat. Splutter mustard seeds and fry dried red chilly, urad dal and cashews. When cashews turn golden, add a pinch of hing. Stir for a few seconds and add onion, ginger, green chilies and curry leaves. Stir until onion turns transparent. Add a pinch of turmeric powder and mix well. Add carrot, green beans and a pinch of salt. Saute for a minute. Add the drained broken wheat and mix well. Saute for 1 – 2 minutes. Add hot water and salt, to taste. Finally add 1/2 tsp lemon juice, if using and grated coconut. Mix well. Taste-check for salt. Cover and cook for about 20 minutes at low-medium heat until done (add more water, if required) or Pressure-cook for 1 – 2 whistles.  Open the lid after 10 – 15 minutes. Broken wheat upma is ready to enjoy! Serve with pappad and pickle or coconut chutney.

Broken wheat upma

Broken Wheat Upma/ Sooji Gothambu Upma / Nurukku Gothambu Upma is a post by Yummy O Yummy

Black Chickpea curry with coconut milk / Kadala Thengapal Curry

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Kadala curry

Ingredients (Serves 4 – 5)

1. Black chana / black chickpea – 1.5 cups, soaked in enough water for 8 hours

2. Coconut oil – 1.5 tbsp

3. Onion – 1.5 cups, chopped

Ginger – 1 tsp, crushed

Green chilly – 1, slit

Curry leaves – A few

4. Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Coriander powder – 2 tsp

Garam masala powder – 3/4 tsp

Pepper powder – 1/8 tsp

5. Tomato – 1 medium-large, chopped

6. Medium thick coconut milk – 1/2 – 3/4 cup

7. Coconut oil – 1 tbsp

Mustard seeds – 3/4 tsp

Dried red chilly – 1, broken

Pearl onions – 3, sliced

Method

1. Cook black chana adding 1/4 tsp turmeric powder and enough water.

2. Heat oil over medium heat. Add onion, ginger, green chilly and a few curry leaves. Saute until onion turns light brown. Add spice powders numbered 4. Saute until their raw smell completely disappears. Add chopped tomatoes and saute until mushy. Add coconut tidbits / thenga kothu, garam masala powder and mix well. Add cooked chickpeas/ kadala along with the gravy and medium-thick coconut milk. Cook covered for 10 – 15 minutes until gravy thickens. Switch off.

3. In a small pan, heat 1 tbsp coconut oil over medium heat and splutter mustard seeds. Fry dried red chilly and sliced pearl onions. Saute until brown. Pour this seasoning over the curry. Keep covered for 15 minutes. Serve with appam/ idiyappam etc. It tastes best after a few hours.

Kadala curry with coconut milk

Black Chickpea curry with coconut milk / Kadala Thengapal Curry is a post by Yummy O Yummy

Masala Dosa

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Masala Dosa

Ingredients (For 4 masala dosa)

1. Dosa batter – 2 – 2.5 cups

2. Potatoes – 2 medium-large (or 4 – 5 small)

3. Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dried red chilly – 1 , broken

Urad dal / chana dal – 3/4 tsp

Cashew nuts – 1 – 2 tbsp (optional)

Hing / asafoetida – A tiny pinch

Onion – 1/2 cup, thinly sliced

Curry leaves – A few

Ginger – 1/2 tsp, minced

Green chilly – 1, chopped

4. Turmeric powder – 1/8 tsp

5. Salt – To taste

6. Water – 3 – 4 tbsp

7. Cilantro / coriander leaves – 2 tbsp, chopped

For the chutney

8. Grated coconut – 1/2 cup

Dried red chilies – 3 – 4, broken

Garlic – 3 large, chopped

Tamarind – 1/4 tsp

Salt – To taste

In a small pan, heat 1/2 tsp oil and saute dried red chilies and garlic for 3 – 4 minutes. Set aside to cool a bit. Coarsely grind it in the small jar of a mixie.

Method

1. Cook the potatoes until done. Mash and set aside.

2. Heat oil in a pan over medium heat. Splutter mustard seeds and fry dried red chilly, urad dal and cashew nuts. When urad dal turns golden-brown, add a tiny pinch of asafoetida/ hing. Mix well and add sliced onion, curry leaves, ginger, green chilly and a pinch of salt. Saute until onion turns transparent. Add turmeric powder and saute for a minute. Add mashed potato and salt, to taste. Mix well. Add 3 – 4 tbsp hot water, mix well and cook for a few minutes. Check for salt. Switch off. Sprinkle chopped cilantro.

3. Heat a non-stick pan (smear some oil if you are using a cast iron pan). Pour 1/2 – 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Drizzle 1/2 tsp oil / ghee and cook for a few minutes over medium heat until crisp (you can flip over for a minute if the dosa is thick). Spread the chutney all over the dosa. Next add 3 – 4 tbsp potato masala in the center or on one side. Fold and serve hot with sambar, tomato or coconut chutney. Enjoy!

 

Mysore masala dosa

Masala Dosa is a post by Yummy O Yummy


Mutta (Egg) Puttu / Kerala Recipes

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Mutta puttu

Mutta Puttu Recipe

Ingredients (For 6 – 7 chiratta puttu)

1. Puttu podi – 1.5 – 2 cups

2. Eggs – 5, beaten with a enough salt and pepper

3. Oil – 1 tsp + 1 tbsp

4. Onion – 1 medium, chopped (Around 1 1/4 cup)

5. Ginger-garlic paste – 1 tsp

   Curry leaves – 4, chopped

6. Turmeric powder – 1/4 tsp

   Chilly powder – 1/2 tsp

   Coriander powder – 1 tsp

   Garam masala powder – 3/4 tsp

7. Tomato – 1 medium, chopped

8. Salt – To taste

9. Grated coconut – Around 1 cup

Method

1. Heat 1 tsp oil in a pan. Add beaten eggs and scramble them. Transfer to a plate and set aside. Heat 1 tbsp oil in the same pan. Add chopped onion, little salt and saute for a few minutes. When onion turns transparent, add ginger-garlic paste and chopped curry leaves. Saute until onion starts to change color. Add turmeric powder, chilly powder, coriander powder and garam masala powder. Saute until the raw taste of masala powders is gone. Add chopped tomato and cook for 4 – 5 minutes until mushy. Add scrambled eggs. Mix well, taste-check for salt and cook for a few minutes. Switch off. Set aside to cool.

2. For the puttu mixture – Mix around 1 cup water with enough salt. Sprinkle the water on the puttu podi and mix well with your fingers without forming any lumps, until the puttu podi becomes moist. Be careful while mixing, it should not turn into a dough. (If there are a lot of lumps in the mixture, pulse it in a mixie). The final mixture should be in a powdered form, but wet enough for steaming. To check the consistency, grab a handful of the wet rice flour and press it. If it holds shape, but crumbles when pressed again, then the consistency should be right. When the rice flour is dampened, set aside for 5 – 10 minutes.

3. Meanwhile fill a pressure cooker with one-half water. Close with its lid and bring to a boil.

4. I used a chiratta puttu maker. Put the small steel plate with holes, inside the chiratta puttu maker mould. Fill the puttu maker/mould with 1 tbsp grated coconut and 2 – 3 tbsp egg masala. Now add the puttu podi ( just loosely fill it with rice flour, do not press). Top with some more grated coconut. Cover with the lid. Place it on top of the pressure cooker when steam starts coming out of the pressure cooker lid. Steam cook for about 4 – 5 minutes or until steam comes profusely through the small holes on top of the chiratta puttu maker lid. Take out the mould and invert it into a serving bowl / casserole. Serve mutta puttu hot with a cup of tea.

Mutta puttu

Mutta (Egg) Puttu / Kerala Recipes is a post by Yummy O Yummy

Elayada

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Elayada

Ingredients

  1. Rice Flour – 1.5 cup
  2. Salt – As required to taste
  3. Boiling water – As required  
  4. Banana leaf

  For the filling

  1. Grated coconut – 1 – 1.5 cups
  2. Grated Jaggery – Around 3/4 cup or to taste
  3. Cumin Powder – 1 pinch
  4. Cardamom Powder – 1 pinch

Method

1. In a rice bowl, combine rice flour and salt. Add boiling water little by little and mix well. When its warm enough to handle, make a smooth dough out of it (like how you do for idiyappam).

2. Combine grated jaggery, coconut, cumin powder, cardamom powder and keep aside.

3. Cut banana leaf into rectangles. Place them over flame to make them pliable (vazhayila vaattuka).Take lime-sized portion of dough and spread it on  the plantain leaf evenly with moist fingers.

4. Top half of the portion with the coconut-jaggery mixture and fold the ends. Repeat with the remaining dough. Steam it for around 15 minutes or until done. Serve warm.

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Ilayada

Elayada is a post by Yummy O Yummy

Kerala Potato Curry with Coconut Milk / Urulakizhangu Curry

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Kerala potato curry

Ingredients (Serves 6 – 7)

1. Potatoes – 4, medium

2. Coconut oil – 1.5 tbsp

3. Onion – 1/2 large, cubed

    Ginger – 2- 3 tsp, thinly sliced

    Garlic – 4 cloves, finely chopped

    Green chilies – 2, slit

4. Turmeric powder – 1/2 tsp

    Coriander powder – 2.5 tsp

    Chilly powder – 3/4 tsp

5. Hot water – 2 cups

6. Salt – To taste

7. Thick coconut milk – 1/2 cup

To season

8. Coconut oil – 2 – 3 tsp

9. Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

    Curry leaves – 1 sprig

Method

1. Heat 1.5 tbsp coconut oil in a pressure cooker. Add onion and saute until transparent. Next add ginger, garlic and green chilies. Saute for 3 – 4 mts. Add turmeric powder, coriander powder, chilly powder and stir until their raw smell leaves. Add potato cubes and mix well. Finally add hot water and salt. Mix well and cook for 1 whistle.Open the cooker after 10 – 15 minutes. Mash the cooked potatoes slightly using the back of a spoon. Add thick coconut milk and cook for a few minutes. Switch off.

2. In a small pan, heat coconut oil. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour over the curry. Cover with a lid for 5 – 10mts. Mix well and serve with idiyappam/ appam.

Kerala potato curry1

Kerala Potato Curry with Coconut Milk / Urulakizhangu Curry is a post by Yummy O Yummy

Urulakizhangu Mappas / Potato Mappas

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Urulakizhangu mappas

Ingredients (Serves 4 – 5)

1. Potato – 2 large, cubed

2. Coconut oil – 1.5 tbsp

3. Mustard seeds – 1/2 tsp

4. Onion – 1 cup, cubed

    Ginger – 2- 3 tsp, thinly sliced

    Green chilies – 2 – 3, slit

    Curry leaves – A few

5. Turmeric powder – 1/2 tsp

    Coriander powder – 1 tbsp

    Kashmiri chilly powder – 3/4 tsp

    Garam masala powder – 3/4 tsp

    Pepper powder –  1/4 – 1/2 tsp

6. Tomato – 1 medium-large, cubed

     Cilantro – 3 – 4 sprigs

7. Salt – To taste

8. Thin coconut milk  -  2.5 cups

    Thick coconut milk – 1/4 cup

Method

Heat oil in a heavy-bottomed vessel at medium heat. Splutter mustard seeds and add onion,ginger, green chilies, curry leaves and little salt. Saute until onion turns translucent. Bring down the heat to low. Add the spice powders numbered 5.  Mix well . Next add potato cubes, tomato cubes and mix well. Stir everything for 1 minute. Add thin coconut milk, few sprigs of cilantro and enough salt. Bring to a boil. Cover and cook at medium-low heat until the potato cubes are done, about 15 – 20 minutes. Open the lid and add thick coconut milk. Cook for a minute. Switch off. Sprinkle chopped cilantro. Serve hot with appam/ idiyappam/ chapathis.

 

Urulakizhangu mappas1

Urulakizhangu Mappas / Potato Mappas is a post by Yummy O Yummy

Puttum Payarum

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Puttum payarum

Ingredients

Green gram / cherupayar – 1 cup (Soaked in enough water for 6 – 8 hours)

Grated coconut – 3/4 – 1 cup

Ghee or coconut oil – 1.5 tsp

Salt – To taste

Method

Place the soaked green gram in a vessel. Add water in the same level as that of green gram. Bring it to a boil. Add salt, to taste. Cook covered for 12 – 15 minutes until green gram is tender and done and water evaporates completely. Add grated coconut and mix well. Taste-check for salt. Cook on low heat for 1 minute. Add a little ghee and mix well. Serve hot with puttu, pappadam and ripe banana.

Puttum payarum

Puttum Payarum is a post by Yummy O Yummy

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