PAPUTTU

Papputtu is a coorg cuisine.its another version of our puttu but the cooking style is completely different and this one is cooked in milk,that’s the reason it is called papputtu-pal(milk)+puttu ! here goes the recipe of delicious  papputtu.

Ingredients

1.      rice rava/broken rice- 1 1/2 cup   (for preparation check notes)

2.      milk-1 ½ cup

3.      grated coconut-1/2 cup

4.      water-1 cup

5.      cardamom-1 no crushed

6.      sugar-1tsp

7.      salt-1tsp

method of preparation

1.      soak rice rava in water for half an hour

2.      mix this with all other ingredients.(this will look like a loose batter)

3.      grease a steel plate.pour this mixture .fill only half of the plate.cook this in a steamer for 15min.

4.      cut this into triangular shape and serve.it tastes best with any spicy gravy.

Notes : broken rice is available in stores or can be prepared by following method

You can use basmathi rice or sona masoori(pachari). I used sona masoori. wash and soak rice for 5 min. then drain it on a news paper or kitchen towel. Slightly grind it using mixer grinder in to a coarse texture(it should look like medium sized crystals)sieve in order to remove any powder, otherwise your puttu will turn sticky .this can be stored in an air tight container.it is better prepare rice rava in advance as this process is time consuming.

 PICTORIAL

                                             Rice rava 

                                 prepared batter

MUSHROOM SANDWICH

               

Ingredients

1.      Bread slices-6 pieces

2.      Mushroom-100gm

3.      Onion-1/2 of 1

4.      Garlic -4pods

5.      Butter-2tbsp

6.      Maida-2tbsp

7.      Milk-3/4 cup

8.      Pepper powder-1/4 tsp

9.      Salt

10.  water

Method of preparation

For the filling.

1.      cut mushroom into medium sized pieces,cook in ½ cup of water and some salt.

2.      Heat a pan.melt butter,add maida sauté well (don’t let it change the colour).add milk, stir continuously without forming any lumps. When it reaches required consistency swith off the flame , add pepper powder mix well, keep it aside.this is the white sauce.

3.      In another pan heat some oil / butter.add garlic and onions by adding little salt .cook till onion becomes soft.into this add mushrooms along with the stock.

4.      Now add the white sauce.mix well.switch off the flame.our filling is ready.

5.      Take two bread slices,spread this filling on one side and cover it with another slice.

6.      Smear some butter over the top of both slices .toast this on a heated tawa. Repeat the same with other slices.

Notes; if you are using unsalted butter add some salt while making white sauce.white sauce can be made thick or thin by adjusting the quantity of milk.for this filling thick or medium thick sauce is preferred .

PICTORIAL

STEP 1 CLEAN AND CUT THE VEGETABLES

                               STEP 2 COOK MUSHROOMS

                            STEP 3 COOK ONION AND GARLIC

 

                            STEP 4 PREPARE WHITE SAUCE

                                 STEP 5 MIX WELL WITH COOKED MUSHROOMS AND ONION

                                            STEP 6 MAKE SANDWICH

APPAM AND VEGETABLE STEW

(description seems  elaborate but the preparation is really easy )

INGREDIENTS

1.      Raw rice (pachari)-2 cups

2.      Grated coconut-3/4 cup

3.      Yeast-1/2tsp

4.       For Warm water-1/2 cup

5.      Sugar-4tbsp

6.      Cooked rice ¼ cup(optional)

7.      Salt

8.      water

method of preparation

1.      soak rice for 3-4 hours.

2.      Dissolve 2tbsp of sugar in warm water n add in yeast.let it rise.

3.      Grind first batch of soaked rice with out coconut into fine paste by adding little water.reserve ¼ cup of this batter for kappi .(kappi kachal is the process for getting soft appam)

4.      Grind second batch of rice with coconur,sugar,cooked rice.

5.      For kappi- mix ¼ cup of reserved batter with 2 cups of water in a sauce pan.boil it until this mix

Become  .(while boiling stir it in between since the mix tend to stick to the bottom of the pan).keep aside to cool.

6         Mix kappi,risen yeast with the batter.keep this in warm place for 8 hrs or overnight

7        After this resting time add 1 tsp o f salt ,mix well.the batter consistency can be adjusted by adding water.(it should not be too loose or too thick)

8        Heat appachatti pour a ladle full of batter n swirl the pan to spread the batter in circular form.close with lid n cook.when it is cooked appam will get easily separated from the pan.or wet your fingers with water and touch the middle of appam ,if it is not sticking then it is cooked.

9        Serve hot..

ULTRA SOFT CHAPPATHI

Ingredients

1.      Atta/wheat flour -2cups

2.       water-1 n half cup( mentioned qty may vary with different brands of flour)

3.      Salt

4.      Oil / butter / ghee(optional)-1 tbsp

Method

1.      Mix flour with salt

2.      Boil water.add boiling water into the flour little by little, same time mix it with wooden spoon.allow it to cool.then knead the dough with hand until it becomes smooth n soft

3.      Make lemon sized balls out of it

4.      Flatten it using a rolling pin.fry in a pan until small brown spots appear on both sides.

5.      Smear some oil over the top.

CHIRATTA PUTTU(PUTTU COOKED IN COCONUT SHELL) AND KADALA CURRY( CHANNA COOKED IN MASALA GRAVY)

PUTTU

Ingredients

1.      Puttu podi-2cups

2.      Grated coconut-1/2 cup

3.      Water

4.      Salt

Method of preparation

1.       Mix puttu podi with enough salt.sprinkle water little by little n  mix well with the fingers without forming lumps.(it should not be too wet or too dry)set aside for 10 min

2.      Take a puttumaker(puttu kutti) or empty coconut shell can be used, add a tbsp of coconut then puttupodi n fill the puttukutti as alternate layers.but the top n bottom layer should be of coconut.keep this on the top of pressure cooker or puttu kudam.cook

For 5 to 8 min after the steam comes out from the sides of puttumaker.

KADALA CURRY

(Preparation  is  slightly different from the traditional kerala curry but this tastes yum)

Ingredients

1.      Chana(soaked overnight)-1 ½ cup

2.      Ginger cut into thin slices)-1tbsp

3.      Onion(sliced)-1no

4.      Greenchilly(slitted)-1 or 2 nos

5.      Turmeric powder-1/2 tsp

6.      Salt

7.      Water

Pressure cook all this upto 5 whistles.water level should be same as that of chana. grind 2 tbsp of cooked chana into fine paste.

For masala

1.      Ginger garlic paster-1/2 tsp

2.      Tomatoe (chopped)-1no

3.      Chilly powder-1tsp

4.      Coriander powder-3tsp

5.      Garam masala-1/2tsp

6.      Tomato sauce-1tbsp

7.      Mustard seeds-1/2 tsp

8.      Oil-1tbsp

9.      Curry leaves-2sprigs

10.  Red chilly-2 nos

11.  Shallots(pearl onion)cut into thin rounds slices-3nos

Method of preparation

1.      Heat oil in a pan .splutter mustard seeds,add curry leaves,shallots(kunjulli),red chilly.stir until ulli turns light brown colour.

2.      Add ginger garlic paste sauté for 2min then add chopped tomato.when it start melts add all powders sauté for 5 min

3.      Add cooked chana mix well with the masala.add some water.keep the lid closed n let it boil.

4.      Add chana paste, tomatoe sauce n mix well with the curry.check for salt.switch off the flame n serve  .