Puttu Podichath / Puttu Ularthu/ Puttu Upma Recipe:
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 chilly 2 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.
Puttu Podichath is ready to be served.
And Enjoy!!!
Mixed Dal Fry/ Parippu Curry Recipe:
Ingredients:
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.
Serve hot with plain rice ....
And Enjoy!!!
Crab Biriyani / Njandu Biriyani Recipe:
Ingredients:
For Rice:
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 ..
serve with raita, pickle and pappadum..
And Enjoy!!!😋😋😋
Kozhi Peralan / Chicken Peralan Christmas Recipe:
Ingredients:
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 ...
