This is an easy and tasty dish which can be made from fresh puttu or with leftover puttu. I got this recipe from my Mother in law:) ...
Ingredients:
Puttu - 1 cup Coconut oil- 1 tbsp Mustard seeds- 1/2 tsp Dry red chilly2 nos Curry leaves - Plenty shallots - 1/4 cup (Sliced) Grated coconut - 1 tbsp (Optional)
Method of Preparation:
1.Powder the cooked puttu with hand or with a spoon.
2.In a pan heat oil add mustard seeds. When mustard seeds splutter, curry leaves, dry red chilly, saute for few seconds. 3.Then add chopped shallots,and saute again for few more minutes. Saute till shallots become transparent or crispy.
4.Now add powdered puttu ,grated coconut .
5.Mix well and stir for another 5 more minutes. Check salt.Add little if necessary.
Thor dal - 1/4 cup Yellow moong dal - 1/4 cup Masoor dal - 1/4 cup Ginger/Garlic - 1 tsp(chopped) Green chilies - 2 nos Onion - 1 no (Chopped) Tomato - 1 no (Chopped) Turmeric powder - 1/2 tsp Red chilly powder - 1 tsp Oil/Ghee - 2 tsp Mustard seeds - 1/4 tsp Dry red chilies - 2 nos Garam masala - 1/4 tsp Curry leaves - A few Coriander leaves - A few Salt - As reqd
Method of Preparation:
1.Wash and soak the dal for 30 mins.
2.Heat a pressure cooker add soaked dal along with onion,tomato,green chills,ginger garlic,salt,turmeric and chili powder and enough water .mix well and cook for one whistle.
3. Once dal is cooked mash it well.
4. Then add water and garam masala and cook for 3 mins on a low flame.
5. Heat oil in a pan and splutter the mustard seeds,dried red chilies and saute curry leaves.
6. Fry for a few seconds and pour over the dal. 7.Garnish with coriander leaves.
Jeerakasala Rice - 2 cups Water - 3 cups Cardamom- 2 nos Cinnamon stick- 2 nos Bay leaves- 1 no Cloves-4 nos Fennel seed - 10 nos Black Cardamon-1 no Nutmeg - 1 no mace- 1 no Lime juice - 1/2 tsp Salt - to taste
For masala
Crabs - 2lb cleaned Thick coconut milk - 1/2 cup (optional) Onions - 1/2 cup chopped Tomatoes - 1 no chopped Green chillies - 4 nos crushed Ginger paste - 1 tbsp crushed Garlic paste - 1 tbsp crushed Biriyani masala - 1 tsp Chilli powder - 1 tbsp Turmeric powder - 2 tsp Garam masala - 1/2 tsp Fennel powder - 1/2 tsp (Crushed) Black pepper powder - 1/2 tsp Salt - to taste
For garnish:
Onion sliced finely- 1 no Biriyani masala - 1/4 tsp Cashew nuts and raisins- few Oil/Ghee
Method of Preparation:
For Rice:
1.Soak the rice for 20 mins and drain keep it aside. 2.In a pressure cooker pour ghee and heat. 3.Put all spices and saute for few mins 4. Add rice and saute for 2 minutes or so. 5.Add 4 cups of water along with salt and lime juice cover the lid and Cook in a medium flame. 6.When rice done drain the excess water immediately spread the rice on a tray .let it cool for sometime .
For Crab masala: 1.Cut and clean the crab pieces and keep it aside. 2.Heat oil in a pan add Onion along with ginger garlic ,green chilies and salt saute well till transparent.
3.Then Add the above masalas and saute until the raw smell goes.
4.Add chopped tomatoes ,garam masala,and pepper and mix well.Cover and cook until tomato turns mashy. 5.Then add the crabs and 1/2 cup of water and mix well and cook covered for 7 minutes in medium flame.cook until gravy turns thick.
6. Add coconut milk and mix well.Cook for 4 to 5 minutes or until the gravy coats the crab pieces.
7. Sprinkle the fennel seeds and switch off the flame.
For layer 1. In a heavy-bottomed vessel. spread half of Coriander and mints then add the prawn masala in the bottom part.Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro and biriyani masala. and few drops of ghee on each layer of rice.
2. Then cook on low flame for 10-15 minutes. Remove from flame and open the lid ..
Chicken - 1 lb ( Cut into medium pieces) Onion - 1 large(Sliced) Green chili- 2 nos Tomato - 1 no ( small size ,chopped) Salt - to taste Coconut oil- as required Curry leaves - Plenty Coconut - 1 tbsp (sliced) For marination:
Ginger/garlic paste - 1 tbsp Curry leaves- few Turmeric powder - 1/4 tsp Kashmiri chili powder - 1 tbsp Black pepper powder - 2 tsp Fennel powder - 1/2 tsp Garam masala powder- 1/2 tsp Salt -to taste
Method of Preparation:
1. In a Large bowl,combine chicken pieces with all the marination masalas and .Keep aside for at least 1 hour.
2.Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender .Keep it aside
3.Heat oil in a pan Add coconut slices and curry leaves.Now add sliced onion,and green chilies.Saute until onion turns golden brown.
4.Next add red chilli powder and coriander powder mix well until raw smell gone . Now add tomato and salt and cook until it turns mushy.
5.Now add the cooked chicken and Close and cook in a lower heat for next 10 minute.
6.Then open the lid and add fennel powder and crushed black pepper and mix well or Fry it for some more time while keep on stirring it.
7. Add few curry leaves, sprinkle some Coconut oil, combine and fry them few minutes. 8. Switch off the flame . Serve with Appam or chapati ...
