ഇറച്ചി പുട്ട് | ചിക്കൻ പുട്ട് | Irachi puttu Recipe | Kerala Style Chicken Puttu

Irachi Puttu

Ingredients

• 2 cups Puttu Podi
• 1 cup grated coconut
• 500 grams boneless chicken /beef /mutton
• 2 tablespoons of coconut oil
• 4 sliced onions
• 1" piece of ginger
• 5 cloves of garlic
• 4 Green Chillies
• Curry leaves
• 1 Tomato
• 1/2 tsp Turmeric powder
• 2 tsp chili powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1/4 cup of thick coconut milk

 How to prepare

• Wet puttu flour with enough salt and water.Keep aside.
• Heat coconut oil in a heavy-bottomed pan and add sliced onion, crushed ginger-garlic, finely chopped green chillies and curry leaves.
• When the onion turns translucent, add masala powders and fry till it raw smell goes.
• Add chopped tomatoes, chicken and enough salt.Cover and cook on medium heat for 10 minutes.  No need to add water. ( If beef/ mutton used, pressure cook with 1/2 tsp turmeric powder and salt and then add into the onion mix)
• When the masala is well cooked and dry, add thick coconut milk and mix well.Swich off heat when gravy thickens.
• Fill the puttu mold with  prepared rice flour mixture ,grated coconut and meat mixture alternatively.Finish with final layer of grated coconut on the top.Close with the lid.
• Steam cook till you see the steam escaping through the holes of the lid.

Chakkakuru Masala Mezhukkupuratti | Jackfruit seed Stir-fry

കടലമാവ് ഇഡലി | Instant Idli | Kadalamaavu Idli | Steamed Idli Khaman Dhokla Recipe

Gramflour Idli / Besan Idli

For Idli

• 1 cup besan / gram flour
• 2 tbsp rava / semolina 
• 1 piece of ginger 
• 1 green chilli
• 1/4 tsp turmeric powder
• 1.5 tsp sugar
• Salt - to taste
• ¼ cup curd
• 1/2-3/4 cup water
• 1 tsp refined oil
• 1 tsp eno fruit salt

For Tempering

• 1 tbsp ghee /oil
• 1 tsp mustard
• ½ tsp cumin 
• 2 tbsp white sesame seeds
• 1/4 tsp hing / asafoetida
• 4 green chillies
• few curry leaves
• 1/2 cup water
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp coconut, grated
• 1 tbsp coriander, finely chopped

• Grind gram flour with ginger,garlic,salt ,turmeric powder and sugar.Add rava,yoghurt and water.Blend everything until well combined. Keep this batter aside for 20 minutes.
• Now add 1 tsp refined oil and eno salt.Mix until the mixture turns frothy.
• Now immediately pour the batter into greased idli plate and steam cook for 10-12 minutes.
• Heat 1 tbsp ghee in a heavy bottomed pan.Add mustard, cumin, white sesame seeds, hing, 4 slitted green chillies and few curry leaves.Stir and splutter the tempering.
• Pour 1/2 cup water salt and sugar.mix and boil until everything is well combined.
• Pour this tempering over the idli, make sure the water is absorbed by idli.
• Garnish with grated coconut and coriander leaves.

Falafel and Tahini Sauce

Homemade French fries

 

Ingredients

• 1kg Potatoes
• Oil-for frying
• Salt-to taste

• Cut the potatoes into 5mm thick sticks, either with a knife or with a french fry cutter. The potato pieces should all be similar in size.
• Place the potatoes in a bowl of cold water. Soak the potatoes for at least 30 minutes.Drain the water from the potatoes.
• Boil water in a wide pan.Add potatoes and boil for 3 minutes.Drain and keep aside.
• Heat oil into a large, deep pot.Deep fry potatoes until tender. This takes about 4-5 minutes. 
• Keep aside to cool.You can store in refrigerator at this stage.
• Heat oil again and pl potatoes back in the pot and cook until golden brown. 
• Sprinkle salt and chilli powder to taste over the fries.