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INDIAN BREADS
POORI/PURI RECIPE


      Poori/Puri as we call this deep-fried Indian Bread is a simple recipe prepared with Whole Wheat Flour, Semolina and Salt.  It is an unleavened bread which can be combined with Savoury side dishes like Bhaji/Curries/Kheema.  Poori can also be served with sweet side dishes like Aamras(Mango Purée), Shrikhand, Basundhi or Sweet Boondhi. It is also eaten with Rice Kheer or Halwa. You can find a default combination of Poori served with Poori Masala/Potato Masala a simple side dish prepared with Potatoes.  I would say the combination is made in heaven, and no South Indian restaurant dares to separate the combo.  Some restaurant even serves Coconut Chutney along with this above combination, which is my husband's favourite.  Poori and Potato Masala along with Coconut Chutney is a must-have at our home. 
     This is how my Mother makes Poori/Puri and it is a foolproof recipe.  The story of Poori has a long-forgotten connection with my MOM.  The story dates back to 1972, the year my MOM & DAD got married.  My Dad, who was working in Kotagiri (a small town near Ooty in Tamil Nadu), took my Mom there after their wedding.  On their way home, my dad took her to a restaurant in Mettupalayam.  He ordered Poori and Potato Masala for both of them.  My Mom, a naive teenager from a small village in Palakkad (Palakkaadu - Kukkrammam!!!) got dumbstruck seeing Poori(she thought it was Pappadam) in her plate, she asked my Dad how can anyone eat Pappadam with this curry. My dad convinced her, saying that the dish is called Poori and would taste good.  As sceptical as ever, she tried the dish.  I am not sure whether she was convinced/liked the dish then.  But to obviously contradict the lore, she makes the best Poori.  My husband is a big fan of her Pooris, and it is one dish he asks her to prepare when we are home.
    My Mom's Poori has become a benchmark for perfect Pooris at home that whenever I prepare Pooris, my husband and kids would comment, it is not as perfect as Ammamma's Pooris. The recipe I have given here is how my Mom makes. She adds Samba Gothuma Rava instead of White Semolina along with whole wheat flour for the dough.  And all the more, a few knacks like rolling the Pooris into slightly thicker circles, the right temperature of Oil (for deep-frying) and gently pressing the Pooris while frying them, all help you to yield soft, puffy Poori/Puri.

For more recipes on INDIAN BREADS, Click here...



Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 2 -3

Author - SM

Preparation Time - 5-10 Minutes
Leavening Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO MAKE POORI/PURI



INDIAN BREADS
POORI/PURI RECIPE


INGREDIENTS:

For the Dough:

Whole Wheat Flour/Aatta - 2 Cups
Samba Gothuma Ravai/Cracked Wheat - 2 Tablespoons
Oil - 2 Teaspoons
Salt - To Taste
Water - 1 Cup (approximately)

For Deep Frying:

Oil


METHOD:

KNEADING THE DOUGH :

  • Add Whole Wheat Flour, Samba Gothuma Ravai along with salt in a wide bowl.
  • Mix the Flour and Samba Gothuma Ravai.
  • Make a hole at the centre of the flour mix, pour the oil into it.
  • After adding the oil to the flour, mix & combine the ingredients before kneading.
  • Knead the dough, adding a little water at a time.
  • Knead it into a stiff dough. 
  • Cover the bowl and let it rest for 15- 20 Minutes.

NOTES:

  • You will need approximately 1 Cup of Water for 2 Cups of Flour.
  • Amount of water totally depends on the type of Whole Wheat Flour used.  Adjust Accordingly.
  • If you need more water, do not add directly to the flour mix.
  • Instead, dip your fist into the water and apply to the mix & then knead it.
  • The longer you knead the dough, it tends to become soft and pliable. 
  • The dough should be stiff, but soft and without any cracks.

RESTING THE DOUGH:

  • Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
  • Leave the dough aside, for at least 15–20 minutes.
  • Covering the dough traps moisture, otherwise, it will dry out forming a crust.
  • And keep the dough covered all the time.
  • Leavening the dough for a long time can make the Poori oily.

ROLLING THE DOUGH:   

METHOD:

  • Divide the dough into equal portions.
  • Roll out each portion into medium-sized, slightly thick circles.
  • Roll them with even thickness.
  • Dust the rolling board with dry flour while rolling the dough.
  • Do not use too much flour while you roll the dough.

 

DEEP FRYING THE POORI/PURI:

  • Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
  • Lower the flame to medium-high.
  • Gently drop the rolled Poori/Puri, one at a time, into the hot oil.
  • Carefully and gently press the Poori/Puri with the slotted spoon until it fluffs up.
  • Flip the Poori/Puri and cook the other side.
  • Fry the Poori/Puri until it turns into slightly golden yellow in colour.
  • Do not fry the Poori/Puri on a high flame or allow it to burn.
  • Once fried, remove the Poori/Puri from the oil with a slotted spoon
  • Allow it to drain on clean Paper towels.
  • Follow the suit for rest of the Poori/Puri.
  • Serve Poori/Puri hot with Poori Masala/Potato Masala and Coconut Chutney/Mint Chutney/ Coriander Chutney.
  • Can serve Poori/Puri with Potato Curry, Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice. 
  • Poori/Puri also goes well with Sweet Side Dishes like Aamras, Shrikhand, Basundhi, Sweet Boondhi, Kheer, Halwa etc.,
For POORI MASALA/POTATO MASALA Recipe, Click here...

NOTES:

  • Commonly, White Semolina is used along with Wheat Flour for Poori/Puri recipe.
  • But, I have used Samba Gothumai Ravai/Cracked Wheat instead of White Semolina, which is my Mom's secret behind puffy Pooris.
  • This helps you to get soft, puffy Pooris.
  • Can use All-purpose flour instead of Whole Wheat Flour too.
  • Do not overheat the Oil while frying the Poori/Puri.
  • Deep-fry the Poori/Puri on a medium-high flame.
  • Serve Poori/Puri hot or at room temperature.
RAVA IDLI/SEMOLINA IDLI

      When you say Idli, it has become synonymous to South Indian Dish.  It has a deep-rooted connection with the region and people of South India.  Considered as a staple and steamed goodness this humble dish found its waning period during the World War, which paved way for a new dimension of the same old Idli with a variation of Rice with Rava/Semolina called 'RAVA IDLI'.  I was fascinated by the history and invention of the dish when I read it in a Tamil Magazine about MTR(Mavalli Tiffin Room) years back.
     The invention of Rava Idli, more commercially, I should say, dates back to 1939 during the food crisis which started during WWII.  Rice shortage in India infamously mentioned as the Great Bengal Famine by history, led to the use and spread of wheat & wheat products to South India. Even my Mom says they all used to have a lot of Wheat Recipes in those days which she used to hate. Knowing that her grandmother used to stealthily bring a bowl of Rice for my mother. Rice was scarce then and people who had paddy fields secretly stored some Rice for their own use. Some even used up the paddy grains stored for next sowing due to scarcity.
     During those days, Bangalore famous MTR group (then, Brahmin Coffee House) decided to replace Rice with Semolina in making Idlis.  Though replaced experimentally, the result seemed to fair well with more innovative and all the more delicious 'RAVA IDLI'.  Since then it has been in the limited menu list of MTR and has gained its popularity throughout South India.  
      This Rava Idli recipe is from an old cook book which I bought during my school days. The recipe mentions the Rava Idlis to be steamed cooked in Idli Plates lined up with Mandharai Leaves(Leaves from Bauhinia Racemosa/Bidi Leaf Tree).  Even Banana Leaves can be used instead of Mandharai Leaves. When I got hold of Mandharai Leaves from a nearby tree in our street I was literally overwhelmed as I had never got a chance of preparing Rava Idlis lined up with Mandharai Leaves as mentioned in my recipe book.  The aroma of steamed Rava Idlis and Mandharai Leaves was so wonderful and I personally loved it.
     This Rava Idli recipe is prepared without Soda-bi-carbonate or Fruit Salt.  But the trick in getting soft Rava Idli is perfectly roasted White Rava/Semolina and the amount of Curd/Yogurt used in the batter. The recipe says equal amount of White Rava/Semolina and Curd/Yogurt and 20-30 minutes of leavening time. I strictly follow the recipe from my cook book and have always got soft Rava Idlis with a perfect texture.


For more TIFFIN ITEMS, Click here...


Cuisine - South Indian(Karnataka)
Course - Main Course
Difficulty - Medium
Makes - 20-24 Rava Idlis
Author - SM



Preparation Time - 20 -30 Minutes
Leavening Time - 20-30 Minutes
Cooking Time -  10 - 15 Minutes


HOW TO COOK RAVA IDLI/SEMOLINA IDLI
RAVA IDLI/SEMOLINA IDLI

 

INGREDIENTS :

Semolina/White Rava - 2 Cups
Curd/Yogurt - 2 Cups

For Tempering :

Ghee/Oil - 4 Tbspns
Mustard Seeds - 1/2 Tspn
Bengal Gram Dhal - 1 Tspn
Cashew Nuts - 12- 15 Nos.
Green Chillies - 3 Nos.
Ginger - 1/2" Piece
Curry Leaves - 1 Sprig
Turmeric - 1/4 Tspn (optional)
Carrot - 1 Tbspn
Coriander Leaves - Few

 

METHOD:

  • Heat Ghee/Oil in a pan, splutter Mustard, Bengal Gram Dhal, Cashew Nuts and fry for a while.
  • Add finely chopped Curry Leaves, Green Chillies, Ginger and saute well.
  • To the above mixture add White Rava/Semolina and fry for few minutes.
  • Roast the White Rava/Semolina on a very low flame until it is aromatic.
  • Add Turmeric and give a quick stir.
  • Add finely grated/chopped Carrots and give a quick stir (can add few teaspoons of grated Coconut at this stage).
  • Switch off the flame and allow the mixture to cool down.
  • Pour Curd/Yogurt along with a dash of Salt to the above mixture.
  • Thoroughly mix the Rava Idli batter. Make sure there are no lumps in the Rava Idli Batter.
  • The consistency of the batter should be slightly thicker (like Idli Batter).
  • Add finely chopped Coriander Leaves and mix well.
  • Leave it aside for 20-30 minutes. 
  • Meanwhile, boil water in Idli Vessel. 
  • Grease the Idli moulds, line it up with Mandharai Leaf/ Banana Leaf(Optional).
  • Pour a ladle full of Rava Idli batter into it.
  • Carefully place the Idli Moulds into the Idli Vessel and cover it with the lid.
  • Steam cook the Rava Idlis for about 4-5 Minutes on a High flame, reduce the flame to medium-low and cook for another 3-5 Minutes. 
  • Serve Rava Idlis hot with Sambar or any Chutney of your choice.

NOTES :

  • Can add some Water, if the Rava Idli batter is very thick. 
  • Can prepare the batter with 1 Cup Yogurt and 1 Cup of Water or substitute Curd/Yogurt with Butter Milk. 
  • Make sure the Curd/Yogurt is not very sour.
  • Some recipes call for adding Soda-bi-carbonate or Fruit Salts like Eno.
  • Can steam the Rava Idlis immediately, if adding fruit salt.  No need for waiting time.
  • If adding Soda-bi-carbonate leave the Rava Idli batter aside for 20-30 Minutes.
  • Adding Turmeric Powder to the Rava Idli Batter is purely optional.
  • If using fruit salt/soda-bi-carbonate avoid adding turmeric powder, which may alter the colour of the Rava Idlis. 
  • Can use few teaspoons of grated Coconut to the batter, if preferred.
  • Lining the Idli Moulds with Mandharai Leaves/Banana Leaf is purely optional.




KONGU CUISINE
COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY


    My acquaintance with Kadanja Keerai/Mashed Spinach Curry happened during our lunch time in high school. During the initial days in my new school, I was awed by the variety of dishes and regional variety of rice dishes my classmates bought for lunch.  My mom never used to make this kind of flavoured rice dishes like Coconut Rice, Tomato Rice, Lemon Rice, Tamarind Rice then.  It was due to my pestering she started to ask our neighbours and cook these Variety Rice dishes to be packed for my lunch box.  But when I saw this green coloured rice in one of my classmate's lunch box, I was totally taken aback thinking what rice it would be - green in colour.  When I asked the girl she said it is Keera Kadanjathu mixed with Rice. But it literally took years for me to even taste the dish.
    I learnt to cook this Kadanja Keerai/Kadaintha Keerai recipe from my Maid, Hamsa Akka in a typical Coimbatore Style.  If we ask her to make this dish, she would get overwhelmed and go to the extent of making it so perfect and precise.  She meticulously buy Siru Keerai, clean it up and prepares the dish all on her own.  She even bought an Earthern pot and a Wooden Mathu for the purpose. I love the way she prepares it by saying "Rendu molagaya killi pottu, vengayatha vanakki, keeraya pottu adachu vachikkinum".  Which means snap off the Green Chillies, saute the shallots and keep the spinach covered.  She will remove the earthen pot from the stove, and while the mixture is still hot she would mash it up with a Wooden Mathu with quick movements.  She will say, serve it with a dollop of Ghee/Coconut Oil.
     Coimbatore Style Kandanja Keerai is one of the simplest & tastiest Curry you can ever have.  We can use Siru Keerai/Arai Keearai/Pasala Keerai for the Recipe.  Shallots give a wonderful texture to this mashed Spinach Curry. I have whipped up the Curry in a blender.  The best way to mash it up is by using a Wooden Mathu(Churner).



For more Recipes from  KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 -10 Minutes



HOW TO COOK COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY


KONGU CUISINE
COIMBATORE STYLE KADANJA KEERAI/ MASHED SPINACH CURRY

INGREDIENTS :



To Saute & Grind :

Siru Keerai - 2 Cups
Coconut Oil/Gingelly Oil - 1 Tspn
Shallots - 10-12 Nos.
Garlic - 6-8 Nos.
Green Chillies - 2-3 Nos.
Salt - To Taste


METHOD :


  • Clean the Greens and remove the Leaves from the stems, can use soft stalks.
  • Wash the cleaned Greens under running water twice/thrice.
  • Drain the Greens in a colander for few minutes.
  • Heat Oil in a Pan, Saute chopped Shallots, Garlic and Green Chillies until shallots turn translucent.
  • Add in the drained Greens to the above and give a quick stir.
  • Cover and cook briefly on a low flame.
  • Switch off the flame and let it cool.
  • Grind the mixture in a Mixer/Blender into a fine Paste.
  • Alternatively can mash the mixture with a Wooden Mathu(Churner). If doing so, mash it up while the mixture is hot.
  • Serve Coimbatore Style Kandanja Keerai hot with Steamed Rice and Ghee.

NOTES :

  • Can soak the Greens in lots of water for 15 minutes to get rid off the sand, dirt and pesticide residue if any. 
  • Then wash the Greens under running water twice/thrice.
  • Can use Siru Keerai/Arai Keerai/Pasalai Keerai for the recipe.
  • Adjust the amount of Green Chillies to suit your spice level.
  • I cook the greens briefly, which yields a perfect green coloured Kadanja Keerai.
  • Can use any type of Vegetable Oil for the recipe.

    VEGGIES
    CHEERA THORAN/SPINACH STIR FRY


          Cheera Thoran is a simple Spinach Stir Fry with very few ingredients and it can be cooked within minutes. Cheera Thoran is a stir fry prepared with finely chopped Amaranth Leaves(Thandu Keerai/Cheera), usually seasoned with mild spices and condiments and few spoons of grated coconut. Though Greens are commonly called as Spinach,  maybe Spinach is rather a different green when seeking deep into what Amaranth Leaves are.  These greens are commonly called as Asian Spinach.  Universally known as Amaranth Leaves, locally called as Bayam in Malaysia, Singapore & Indonesia. It is called as Thandu (Stalk) Keerai/Cheera(Green) in Tamil & Malayalam. And this is one ancient or first plant variety ever to be domesticated and grown for personal use. It has travelled a long way since civilizations to the present era.
          An easy to grow Green variety, which is available in shades of pink and green. We can get them at a very cheap cost in the market and the farmer's market is always loaded with bunches of fresh and luscious locally grown greens.  But growing these Greens in your backyard is another technique which can cater you with fresh leaves at your service, whenever needed.  It is more than enough that you buy the seeds once, they shoot up and grow into matured plants, flower up and give you a new batch of black coloured tiny seeds, which you can sow it again and again for fresh produce.
         Amaranth Leaves are popular around the world for its rich and nutritious values.  The most common green consumed in Asian countries is rich in Proteins, Vitamins and minerals like Iron, Calcium & Phosphorus.  The Red Variety of this green is more flavourful and nutritious compared to the Green variety. This recipe is a simple Kerala style stir-fry with mild seasoning.  I cook this Cheera Thoran briefly on a medium flame to retain its crunchiness, colour and nutrition. The speciality of the dish is that the seasoning are tempered in Coconut Oil which gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country.  Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya(Banquet).
          Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach, Okra etc., can be cooked in this method. Even vegetables like Cabbage & Carrot, Beans & Carrot, or all three vegetables Cabbage, Carrot and Beans can be mixed together and prepared in the same way.

    For more recipes on SADHYA, click here...


    Cuisine - Kerala (South India)
    Course - Side dish
    Spice Level - Moderate
    Difficulty - Easy
    Serves - 4
    Author - SM

    Preparation Time - 5 Minutes
    Cooking Time - 5 - 7 Minutes


    HOW TO COOK CHEERA THORAN/SPINACH STIR FRY

     

    INGREDIENTS :

    Amaranth Leaves - 3 Cups
    Shallots - 4-5 Nos.
    Garlic - 1-2 Cloves
    Green Chillies - 2 Nos.
    Coconut - 2-3 Tbspn
    Salt - To Taste
    Sugar - a Pinch

    For Seasoning :

    Mustard Seeds - 1 Tspn
    Curry Leaves - 1 Sprig
    Cumin Seeds - a Pinch.
    Coconut Oil - 1 Tbspn.

    METHOD :

    • Chop off the Roots from the Stalks.
    • Clean and wash the Amaranth Leaves through running water for at least 3-4 times
    • Drain the washed Amaranth Leaves in a colander and keep it aside.
    • Finely chop the Amaranth Leaves and keep it aside.
    • Finely chop Shallots, Green Chillies & Garlic.
    • Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
    • Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
    • Now add a pinch of Cumin seeds followed with finely chopped Amaranth Leaves.
    • Sprinkle Salt & Sugar and give a quick stir.
    • Cover and cook briefly.
    • Add in grated coconut and mix well.
    • Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.

    NOTES :

    • Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
    • Some do not add Onions & Garlic while cooking for a Sadhya.
    • Adding Garlic & Cumin Seeds are truly optional.







    FROM GODS OWN COUNTRY
    NADAN KADALA CURRY WITH THENGA KOTHU

         Kadala Curry or Black Chickpeas Curry can be prepared in many ways and especially when it comes to being served along with Puttu, Nadan style Kadala Curry would be the best choice.  This is an authentic Kerala style curry prepared in Coconut Oil and this curry has an extra addition along with Black Chick Peas and that is small Coconut Bytes.  If you are a person who prefers to eat Thenga Kothu in your curry, then this Kadala Curry would appease your taste buds for sure.  Above all, the Curry is Spicy and laced with ground Coconut Paste, perfectly balanced with taste, flavour and texture.
         This version of Kadala Curry with Thenga Kothu is an easy one-pot version with a simple addition of Thenga Kothu/Coconut Bytes.  I have already posted another version of Kadala Curry Recipe earlier which is a Varutharacha Kadala Curry.  During our last visit to Cochin, me & husband literally planned ahead and pondered along the city for wonderful Nadan Bakshanam.  We started our day early dropping in at Gokul's Oottupura near Ernakulathappan Temple.  The early morning solace and the ambience took us over with a wonderful serene feeling.
         Giving our morning a boost, we ordered the quintessential Breakfast dish - Puttu and Kadala Curry.  Small Cheratta Puttus were served with a spicy and flavourful Kadala Curry with Thenga Kothu along with a Kerala Pappadam undoubtedly fried in Coconut Oil.  As a matter of fact, we can never go wrong with this steamed rice cake and black chickpea curry combo when you are in Kerala. We always feel an urge of craving and increased appetite the moment we land in God's own Country, both of us out of impulse ordered Uzhunnu Vada, Poori Masala and Dosa along with a serving of Puttu Kadala for each of us.  To finish off our wonderful and hearty breakfast we washed it down with a steaming cup of Filter Coffee and we were set for the day. A huge breakfast according to both of our norms. You can savour such authentic and healthy breakfast offerings around the city in almost all eateries. The whole day went along with an elaborate eating experience.
        
     

    You can find more recipes from GODS OWN COUNTRY - KERALA  click here...



    Cuisine - Kerala (South India)
    Recipe Type - Curry
    Course - Side Dish
    Spice Level - Medium-High
    Difficulty - Medium
    Serves - 3- 4
    Author - SM

    Soaking Time - 8-10 Hours/Overnight
    Preparation Time - 5 -10 Minutes
    Cooking Time - 20 - 30 Minutes

     

     HOW TO COOK KADALA CURRY/ KERALA STYLE CHICKPEAS CURRY

     INGREDIENTS :

    Black Chickpeas - 1 Cup
    Coconut Bytes - 4-5 Tbspn
    Coconut Oil - 2 Tbspn
    Mustard seeds - 1/2 Tspn
    Dry Red Chillies - 2-3 Nos.
    Curry Leaves - a Sprig
    Onion - 1 No.
    Green Chillies - 3 Nos.
    Tomato - 1 No.
    Turmeric powder - 1/2 Tspn
    Red Chilli Powder - 11/2 - 2 Tspn
    Coriander Powder -  3 Tspn
    Salt - To Taste
    Sugar - a Pinch

    To Pound Coarsely :

    Garlic - 5 Cloves
    Ginger 1" - 1 Piece

    To Roast & Grind: 

    Coconut Oil - 1 Tbspn
    Shallots - 4-5 Nos.
    Curry Leaves - a Sprig
    Fennel seeds - ¼ Tspn
    Cloves - 3 Nos.
    Cinnamon 1" Stick - 2 Nos.
    Pepper Corns - 1/2 Tspn
    Grated Coconut - 1 Cup


    METHOD :

    To Soak Black Chickpeas:

    • Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
    • Once soaked discard the water used for soaking the Chickpeas.

    For more tips on How to cook Beans, Lentils & Pulses, Click here...

    To Roast & Grind :

    • Heat Coconut Oil in a pan, splutter Fennel Seeds, Cloves, Cinnamon on a low flame until aromatic.
    • Care should be taken not to burn the spices, which will totally alter the taste of Kadala Curry.
    • Add Shallots, Curry Leaves and saute until shallots turn translucent.
    • Add grated Coconut to the above and fry until it turns into light golden brown in colour.
    • Switch off the flame and allow the mixture to cool.
    • Grind the roasted spices & coconut into a fine paste adding some water and keep it aside.

    For Nadan Kadala Curry with Thenga Kothu :

    • Heat Coconut Oil in a Pressure Cooker.
    • Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
    • Add finely sliced Coconut Bytes and fry for a while.
    • Add coarsely pound Ginger & Garlic and saute until it turns fragrant.
    • Add thinly sliced Onions, Green Chillies slit into two and saute until Onions turn translucent.
    • Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry on a low flame for few minutes.
    • Add finely chopped Tomatoes and saute until tomatoes turn soft.
    • Sprinkle some water and cook the above ingredients until oil separates from the mix.
    • Add soaked Black Chickpeas along with 3-4 Cups of Water.
    • Cover the Pressure cooker with the lid and place the Pressure Regulator onto the Pressure cooker vent.
    • Pressure cook on high flame for 2-3 Whistles, reduce the flame and cook for another 3-4 whistles.
    • Switch off the flame and wait until the pressure is fully released.
    • Once the Black Chickpeas are cooked, pour in the ground Coconut Paste.
    • Add a dash of Salt and allow it to boil on a very low flame.
    • Add a pinch of Sugar to the Kadala Curry and give a quick stir.
    • Cook this on a low flame until the Kadala Curry reaches the desired consistency.
    • Serve this Nadan Kadala Curry with Thenga Kothu along with any dish of your choice.
    • Nadan Kadala Curry with Thenga Kothu can be accompanied along with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
    • Nadan Kadala Curry with Thenga Kothu goes well with Rice, Chapati, Parotta/Roti Canai etc.,

     

     NOTES :

    • Usually, Black Chick Peas are used for the recipe, can substitute it with White Chick Peas too.
    • Roast the spices and coconut on a very low flame until it turns into golden brown in colour.
    • Adjust the consistency of the Curry to your preference.
    • Adjust the number of Dry Chillies and Red Chilli Powder to suit your spice level.
    • Can use any vegetable oil, but Coconut Oil gives an authentic taste to the dish.



    PUTTU
    CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

         Puttu is a traditional Kerala dish made from rice flour.  A common breakfast dish served in Kerala.  The preparation of this so-called Puttu is an easy process if you readily have the Rice Flour/Puttu Flour.  I have already posted a detailed recipe on 'How to make Puttu' from scratch.  Puttu is a dish basically prepared with Rice and Coconut.  Both Sweet and Savoury variants of Puttu can be found in South India.  Traditionally, Puttu was steamed in Bamboo tubes, so it also has a name Kuzhal Puttu/Puttu Bambu.  The bottom of the Bamboo would be pierced with small holes.  The tubes would be filled alternatively with Rice powder and grated coconuts in small equal portions and placed tightly over a wide-mouthed pot filled with water.
         Normally a Puttu Kutti, a long cylindrical tube is used to steam cook the Puttu. Puttu Maker is a utensil readily available in the market. The utensil can be placed over a Puttu Pot which comes along with the Puttu Kutti(Tube) or even there are some types of Puttu Makers, which comprises just the Puttu Kutti(Tube) which can be directly placed over the Pressure cooker vent pipe and steam cooked.
         When you do not have the utensil to cook Puttu, the Rice Flour and Coconut Mixture can simply be spread over a steamer plate and steam cooked.  The only issue in this method is that the Puttu would not have any shape, but any way you are always going to break and powder it before eating.  Another simple way is to cook Puttu using a Cheratta/Coconut Shell.
         Cheratta Puttu is nothing but the same Puttu prepared in a Coconut Shell colloquially called Cheratta in Malayalam.  If you do not have a Puttu Kutti, the vessel used to prepared Puttu, this Coconut shell comes out to be handy for you.  And needless to say, this cup-shaped Puttu looks different and also takes less than 10 minutes to steam the Puttu.  You may need two Coconut Shells for the purpose, one comparatively bigger than the other.  The idea is to place the other piece as a cover for the Coconut Shell, you can even use any suitable steel lid/bowl to cover the Coconut Shell or simply use a clean muslin cloth to cover the Coconut Shell.
        Take a medium-sized Coconut shell, the one with the hole beneath. One portion of the Shell has three holes, among which one hole is soft and can be easily holed out.  Use a sharp object to make the hole in the Coconut Shell. Scrape it clean from inside and scrap out the husk from outside. Clean & wash the Coconut Shell thoroughly.  You can re-use the coconut shell as many times as possible.  Make sure to clean and dry the Coconut shells after use.  Even Coconut Shell shaped Puttu Makers are available in the market these days.
         Mix the Puttu Flour along with grated Coconut and a little bit of water to make a crumbly flour mix, then fill up the lower portion of the Coconut Shell (the one with the hole) with a layer of Grated Coconut followed by the Rice Flour Mix and finally top it up with some grated Coconut, cover the Coconut shell with a clean Muslin cloth/lid/another Coconut Shell.  Place the Coconut shell over the Vent Pipe of a Pressure Cooker and steam cook the Cheratta Puttu.


    For a detailed Recipe on HOW TO MAKE PUTTU, Click here...


    Cuisine - Kerala
    Course - Main Course
    Difficulty - Medium
    Yields - 6-8 Small Sized Cheratta Puttus
    Author - SM

    Preparation Time - 15-20 Minutes
    Cooking Time - 20-30 Minutes


    CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL




    PUTTU
    CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL


    INGREDIENTS :

    Puttu Flour - 2 Cups
    Water - as Required
    Salt  - To Taste
    Grated Coconut  - 1/2–3/4 Cup

    METHOD:

    • Take Puttu Flour in a large bowl, add salt to taste and mix well.
    • Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
    • Once mixed, the flour should look like bread crumbs.
    • Care should be taken, that there are no lumps in the flour mix.
    • Boil enough water (for about 2–3 cups) in a Pressure Cooker.
    • Place the empty Coconut shell with the hole over the Pressure Cooker Vent Pipe and allow it to boil.
    • Cover it with a lid or another Coconut shell.
    • Once the pressure starts to build, remove it from the Pressure Cooker Vent Pipe.
    • Add grated Coconut at the bottom layer of the Cheratta/Coconut Shell, carefully add Puttu Flour Mix (around 1/2 cup of flour) over the grated coconut layer.
    • Again, top it up with grated Coconut over the Flour Mix.
    • Carefully insert the Cheratta/Coconut Shell filled with the Puttu Flour Mix and grated Coconut into the Pressure Cooker Vent Pipe.
    • Cover the Coconut Shell with another smaller Cheratta/Coconut Shell/simply cover it with a tightly fixing lid/tie it out with a clean muslin cloth.
    • Steam cook the Puttu for about 8–10 minutes until the steam releases.
    • Switch off the flame and leave the Cheratta Puttu aside for a few minutes.
    • Once slightly cooled down, open the lid and remove the Puttus from the Cheratta/Coconut Shell.
    • Simply invert the Coconut Shell/Cheratta over a plate.
    • Cheratta Puttu would cleanly slide off from the Coconut Shell.
    • Serve Cheratta Puttu hot with Kadala Curry(Chickpeas curry), Green Moong Bean Curry, Raw/Steam Cooked Nendhra Bananas/Fried Nendra Banana(Pazham Pori) and Pappadams.
    • Cheratta Puttu can be accompanied by Lamb/Chicken/Beef curries too.

    For more recipes from GODS OWN COUNTRY - KERALA,  click here...

     NOTES:

    • Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
    • Do not add more water to the flour or knead it into a dough.
    • Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
    • Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
    • Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
    • If you do not have Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 





             Mezhukkupuratti is a classical Kerala Style stir-fried vegetables, the speciality of the dish is that it is cooked in Coconut Oil (synonymous and a must have ingredient in Kerala Cuisine). The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call it 'Upperi'.
             Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked/dry roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Jackfruit Seeds - Chakka Kuru.
             This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry or Moru Kachiyathu and Pappadam for a complete meal.

        For more recipes for SADHYA, click here...

        Cuisine - Kerala (South India) 
        Course - Side dish
        Spice Level - Moderate
        Difficulty - Easy
        Serves - 4
        Author - SM

        Preparation Time - 15 -20 Minutes
        Soaking Time - 3-4 Hours/Overnight
        Cooking Time - 10-15 Minutes

        For more RECIPES WITH JACK FRUIT, Click here... 
         

        HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

        INGREDIENTS :

        To Cook the Jackfruit Seeds:

        Jackfruit Seeds(Chakka Kuru) - 2 Cups
        Turmeric Powder - 1/4 Tspn
        Red Chilli Powder - 1 Tspn
        Salt - To Taste
        Sugar - a Pinch

        To Grind Coarsely :

        Shallots - 7-8 Nos.
        Garlic - 1-2 Cloves

        For Tempering :

        Mustard Seeds - 1 Tspn
        Curry Leaves - 1 Sprig
        Coconut Oil - 1 Tbspn.

        You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

        METHOD :

        • Peel off the white shell from the Jackfruit Seeds.
        • Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
        • Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
        • Cut the Seeds into small pieces, wash and keep it aside.
        • Add Turmeric Powder & Red Chilli Powder to the Jackfruit Seeds along with a dash of Salt and a pinch of Sugar.
        • Cook this along with 1/2 Cup of Water until the Seeds turn soft.
        • Alternatively can cook the above ingredients in a Pressure Cooker for a whistle.
        • Do not overcook the Jack fruit Seeds.
        • Meanwhile, Pound Shallots & Garlic into a coarse mix.
        • Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
        • Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
        • Add the cooked Jackfruit Seeds and give a quick stir.
        • Cook briefly for about 3-5 minutes on a medium flame.
        • Serve Chakka kuru Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
        • Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
        • Can serve this Chakka Kuru Mezhukkupuratti as one side dish in the long list of Sadhya Items.

        NOTES :

        • Soaking the Jackfruit Seeds for at least 3-4 Hours/overnight will help you to peel off the skin easily.
        • Make sure to remove the hard white Shell before soaking the Jackfruit Seeds.
        • Saute the pound Onion-Garlic Mix and the spices on a low flame.
        • Care should be taken not to burn them, which will spoil the overall taste of the dish.
        • Some do not add Onions & Garlic while cooking for a Sadhya.
        • Adding sugar will balance the taste, but it is purely optional
        • Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
        • I have stir-fried pre-cooked Jackfruit Seeds/Chakka kuru on a low flame until each piece is well coated with the masala.
        • This results in a glossy looking Chakkakuru Mezhukkupuratti.




        FROM GODS OWN COUNTRY
        CHAKKA/JACKFRUIT PUZHUKKU


             Jack fruit as such reminds me of a saying, "Never judge a book by its cover".  If you have never tasted this fruit then you would have missed out on so much of tasty goodness.  The words suit not only for ripe Jack fruit but also for the raw/unripe Jackfruits which can be converted into various tasty dishes. And it is loaded with nutrients & it is a good source of dietary fibre
             Chakka/Jackfruit Puzhukku is a traditional Kerala dish prepared with Raw Jackfruit & Spicy Coconut Mixture, served with a hearty drizzle of Coconut Oil.  Normally Puzhukku is an overcooked, mushy, savoury dish prepared with Roots/Tubers like Tapioca(Maravalli), Taro(Kachil), Elephant Yam(Chena), Colocasia(Chembu), Sweet Potatoes(Chakkaravalli/Madhurakizhangu), Chinese Potatoes(Koorkka), and with raw/unripe fruits like Raw Plantains(Vazhakka especially Nendhra Vazhakka) & Raw Jackfruit or with vegetables like Squash/Yellow Pumpkin. Puzhukku can be served as a main course dish along with spicy Curries or as a side dish for Rice/Kanji (Rice Porridge).
             Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root, so it works well in savoury dishes. Unripe/raw Jackfruit absorbs the flavours from the ingredients added into the dish, as it doesn’t have much of a  flavour on its own. You can add it to a variety of dishes, such as Curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,
           The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Puzhukku.  It should have Fruit Pods and the seeds should be soft too.  If it is slightly sweet then the Chakka/Jackfruit Puzhukku would taste great.  We get such Unripe Jackfruits in the market here, in Malaysia, they cook a Coconut Milk based curry called Gulai Nangka Muda with it, a tasty and rich Indonesian style curry.

        For more recipes from GODS OWN COUNTRY - KERALA  click here...


        Cuisine - Kerala(South India)
        Course - Main Course/Side Dish
        Spice Level - Medium-High
        Difficulty - Medium
        Serves - 2- 3
        Author - SM


        Preparation Time - 25-30 Minutes
        Cooking Time - 25-30 Minutes
         
        For more RECIPES WITH JACK FRUIT, Click here... 


        CHAKKA/JACKFRUIT PUZHUKKU


        FROM GODS OWN COUNTRY
        CHAKKA/JACKFRUIT PUZHUKKU




        INGREDIENTS:

        To Cook the Jackfruit :

        Unripe/Raw Jackfruit - 3 Cups
        Turmeric Powder - ½ Teaspoon
        Salt - To Taste

         

        To Sauté & Grind :

        Grated Coconut - 1 ½ Cups
        Cumin Seeds  - ¼ Teaspoon

        Green Chillies -  3 - 4 Nos
        Curry leaves - 2 Sprigs
        Coconut Oil - 1 Teaspoon

         

        To Drizzle & Serve :

        Coconut oil - 1½  Tablespoons
        Curry Leaves - a Sprig

        METHOD:

        • Cut open the unripe/raw Jackfruits, remove the centre core(which has latex).
        • Cut through the rags and remove the Fruit Pods along with the Seeds.
        • Can use few soft rags sticking on to the fruit pods for cooking.
        • Cut open the Fruit Pods and remove the seeds from the pods , discard the soft seed shells, then clean & peel the Jackfruit Seeds.
        • Chop the Fruit Pods and the Seeds.
        • Cook the chopped Jackfruit Pods, Seeds and Rags in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. (Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two).
        • Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
        • Once the Jackfruits Pods and Seeds turn soft and tender, switch off the flame. It should be slightly overcooked.
        • Gently mash the above ingredients using a ladle and keep it aside.
        • Meanwhile, heat oil in a Pan, reduce the flame to low and add Green Chillies slit into two along with grated Coconut, Cumin Seeds and Curry Leaves.
        • Saute the ingredients briefly for a minute on a very low flame.
        • Switch off the flame and coarsely grind the ingredients, without adding water.
        • Add the ground Coconut Mixture to the cooked Jackfruit and mix well. 
        • Chakka/Jackfruit Puzhukku should we mashed and mixed thoroughly until all the ingredients are well combined.
        • Cook this on a low flame for few more minutes until the raw flavour goes.
        • Switch off the flame.
        • Add a drizzle of Coconut Oil and fresh Curry Leaves to the hot Chakka/Jackfruit Puzhukku and mix well.
        • Serve Chakka/Jackfruit Puzhukku as a side dish along with Kerala Matta Rice/Steamed Rice.
        • Chakka/Jackfruit Puzhukku goes well with Kanji/Rice Porridge.
        • Or simply serve Chakka/Jackfruit Puzhukku as a main dish along with hot and spicy Nadan Meen Curry(Fish Curry) or Beef Ularthiythu(Beef Stir Fry).

        NOTES :

        • Chakka/Jackfruit Puzhukku is an overcooked, mushy dish.
        • Adjust the number of Chillies to suit your spice level.
        • I lightly saute the ingredients for the Coconut Mixture, briefly on a very low flame.
        • This will enhance the flavour in the dish, but the step is truly optional.
        • Serve Chakka/Jackfruit Puzhukku with a hearty drizzle of Coconut Oil for an authentic flavour from God's own Country - Kerala.

        ________________________________________________________________________________

        Important: Food Safety :

             All parts of the Jackfruit contain a sticky, white latex called the sap, which can be used as an adhesive. Use gloves or coat hands, knives, and work surfaces with vegetable oil prior to cutting the Jackfruit and lay newspaper beneath during the preparation.

        *Warning: There have been documented cases of anaphylaxis in people allergic to latex so you may avoid this food if you have a latex allergy or if you are sensitive to latex.


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