Puttu

Kula Puttu
Puttu is a breakfast dish prepared with mainly raw rice and eaten along with Coconut gratings, sugar or jaggery, Banana, milk  and ghee etc of your choice.  Some people do not have  “puttu” without  their usual “kadala ”  ( chikpea, channa ) curry. Since “puttu” is steamed, it is easy for digestion prepared without  using oil etc.
Puttu
Puttu
The rice flour can be either made at home in our own blender in small quantities or get it done in the flour mill.  If a large portion of puttu is made at the flour mill, care has to be taken to see that it is well fried and preserved for future use. The steaming of the rice flour can be done using a clean muslin cloth in our own “idli ” vessel or using a special “puttu maker” vessel.
Cooking Time : 2 hours ( including the time for soaking of rice for an hour )
Servings : 3

INGREDIENTS :

1.  Raw rice : 2 Cups
2. Water : 0.25 Cup
3. Coconut gratings : 0. 5 Cup
4. Salt : 0. 25 Teaspoon
5. Sugar or Jaggery : 0.25 Cup
METHOD:
Wash and soak raw rice in water for an hour.  Drain out water completely.  And
grind it in a blender to make rice flour.  Using a sieve, fine rice flour can be obtained.  The rice flour need not be very soft for “puttu”.  In an empty skillet, get the rice flour fried lightly for about 5  minutes till the dampness of the rice flour goes.  Dissolve the salt in the water in a cup and sprinkle it over the flour and knead it thoroughly. The rice flour becomes soft to the touch and it should resemble bread crumbs.
Now it is ready  for steaming.  In the special puttu maker,one tablespoon of  the coconut gratings should be  first put at the bottom of the cylindrical  vessel and then the soft rice flour added and finally coconut gratings on the top.  It takes nearly ten minutes to get the rice flour steamed well.  Ifyou are using  the cloth in the regular “idli maker or cooker, you can put the entire rice flour and allow it to get steamed for ten minutes.  Adding sugar or jaggery to the puttu depends upon one’s taste and choice.
Kula Puttu
Kula Puttu
Tips:  Some persons like to add hot ghee, cardamom, ripe banana or hot milk to the steamed puttu.  Preparing “kadala curry” to go with the puttu is another recipe itself.
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NATTU KOZHI KUZHAMBU – COUNTRY CHICKEN CURRY

NATTU KOZHI KUZHAMBU: There was a time in our place when only chickens raised and reared in the back  yard of the houses were available for consumption.  Nowadays most people go for the readily available broiler chicken. Still some people prefer Nattu Kozhi (country chicken)  for it has a unique taste of its own which simply surpasses any meat though the cleaning and the preparations of the curry take longer and are somewhat cumbersome.

NATTU KOZHI KUZHAMBU
NATTU KOZHI

Cooking Time: 1 hour

Serving: 5

INGREDIENTS:

  1. Country chicken ( meat): 1 kg
  2. Shallots : 150 grams
  3. Onion: 2 (approximately 100 grams)
  4. Curry leaves: 4 sprigs
  5. Ginger Garlic paste : 1.5 Teaspoon
  6. Cinnamon: 1 small piece
  7. Cloves: 2
  8. Aniseed : 1 Teaspoon
  9. Cumin : 1 Teaspoon
  10. Pepper : 1 Teaspoon
  11. Chili powder: 2 Teaspoon
  12. Coriander Powder: 1.5 Teaspoon
  13. Grated Coconuts: 0.5 Cup
  14. Turmeric powder : 1 Teaspoon
  15. Salt 1.5 Teaspoon
  16. Oil : 25 Cup (preferably gingelly oil)
  17. Water: 3 Cups
NATTU KOZHI

METHOD:

Clean the chicken well with water and keep aside. Chop the onions. Peel and fry the shallots in a teaspoon of oil in a skillet and make a paste in a grinder. Fry the aniseed, pepper, cumin, cloves and cinnamon in a skillet without any oil lightly and before taking off the stove add the coriander and chili powder and fry for a couple of minutes. Powder the ingredients and keep it aside. Grated Coconuts should be ground to a smooth paste. Now use a pressure cooker to heat oil over moderate flame . First fry the chopped onions till they turn brown in color and then add the curry leaves along with the ground shallots, ginger garlic paste and fry well. Then add the ground pepper, cumin etc powder along with the cleaned chicken pieces, salt, turmeric powder and fry for a few minutes.  Add two cups of water  and cook well for 10 to 15 minutes closing the lid well so that the meat gets cooked well to become soft and tender.  Finally add the coconut paste with one more cup of water and let it simmer for ten minutes till the oil separates in the gravy.

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Mutton Biriyani – Lamb Biriyani

Mutton Biriyani

Mutton Biriyani is a special rice dish that can be seen in kitchens all over India, South Asia and the Middle East. It is a rice dish made with many different types of spices and may contain meat or vegetables. Mutton ( which usually refers to goat or lamb meat) and chicken are commonly used meats.

Biriyani 1

Biriyani is believed to have been brought into India by Muslims from the North West of the subcontinent. In olden days biriyani used to be cooked over firewood in heavy vessels with burning cinders placed over the top.  These days we mostly use pressure cookers to make biriyani.  In Tamilnadu and South India, biriyani is made with a lots of spices.

Servings: 5
Biriyani 2

Cooking Time: 1 hour

Ingredients:

Mutton (goat or lamb) : 600 grams
Basmati rice: 500 grams or 3 cups
Onions : 250 grams or 5 no
Small Onions (shallots): 50 grams
Tomatoes: 4 no approximately 150 grams
Green chilies: 6 no
Coriander, Mint leaves: 1 bunch
Ginger/Garlic paste: 2 teaspoon
Lime: One half
Salt: 1.5 teaspoon
Curd (yogurt): 1/2 cup
Water: 6.5 cups
Ghee (clarified butter): 2 tablespoons
Oil: 2 tablespoons

Spices:

Bay leaves : 2 no – leaves of bay tree called tejpatta in Hindi and brinji in Tamil
Cinnamon: 2″ piece – inner bark of a tree called dalchini in Hindi and pattai in Tamil
Cloves: 6 no-  dried flower bud called laung in Hindi and laungam in Tamil
Cardamom: 6 no – seed of a plant called elaichi in Hindi and elakkai in tamil

Method:

Cut meat into large pieces, wash and marinate in curds with 1/2 teaspoon salt for 30 minutes. Slice the onions and tomato fine and set aside. Clean and chop coriander and mint leaves. Grind the small onions into a coarse consistency and set aside. Grind the green chilies and set aside. Grind together ginger / garlic paste with cardamom, cinnamon sticks and cloves into a smooth paste. Soak rice in a cup of water  for 15 minutes.

Biriyani 3

Heat a pressure cooker containing ghee and oil over medium heat and add the chopped onions. Fry till the onions turn golden brown. Add the ginger/garlic paste and spices along with the ground small onions and saute for a couple of minutes. Add the chopped tomatoes and fry till the gravy thickens.

Add the marinated mutton with green chilies along with the chopped coriander and mint leaves and stir for another 5 minutes. Adding a cup of water to the gravy, raise the heat to high and close the cooker. Cook for 12 minutes till the mutton becomes soft.

Boil 4.5 cups of water in another vessel. When the cooker can be opened, add the boiling water with the juice from half a lime, salt and the soaked (drained) rice. Close the cooker and pressure cook over low heat for another 10 minutes.

Tips: Biriyani is best served with pachadi containing curds and sliced onion.

Biriyani
Biriyani
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