Tuesday, June 23, 2009

Mutta Porichathu

  • Egg 2
  • Chilly 2
  • Milk 1 Tbsp
  • Onion 1 med
  • Coconut 2 Tbsp
  • Curry leaves few
  • Garam masala 1/4 Tsp
  • Salt
Chop the onion and chilly. Break the egg and add the chopped onion, chilly, grated coconut, curry leaves, milk,garam masala and salt. Beat it well. Heat oil in a tava and pour the egg mixture and slowly spread it. When one side of it is cooked well, turn it upside down and cook the other side well.

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Friday, June 19, 2009



  • Rice flour 2 cup
  • Coconut 1/2 grated
  • Water as rqd
  • Salt as rqd
For Seasoning
  • Shallots 5 to 6
  • Dry chilly 3 to 4
  • Ginger small piece
  • Mustard seeds
  • Curry leaves
  • Ghee 1 Tbsp
  • Water
  • Salt

Mix together required amount of water and salt. Sprinkle this salt water slowly over the rice flour and mix well. Continue this process till the flour becomes wet and smooth. Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.) Add little grated coconut into the prepared flour and mix well. (To make soft puttu, just grind the wet flour in a mixer.)

For preparing puttu, put a layer of grated coconut into the puttu kutti (puttu maker) followed by rice flour and then again a layer of grated coconut. Steam it fo 5 to 8 minutes until the steam passes from the top of the puttu kutti.

Powdered the cooked puttu with hand or a spoon. Heat ghee in a kadai and add mustard seeds, curry leaves, splitted dry chilly, chopped ginger, shallots and little salt. Saute it well and add the puttu and sprinkle little water into it. Mix well and stir it for 5 minutes.

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Saturday, June 13, 2009

Soft Pretzel

  • All purpose flour 4 1/2cup
  • Warm water 1 1/2 cup
  • Active dry yeast 1 pkt
  • Unsalted butter 3 tbsp
  • Sugar 1 tbsp
  • Vegetable oil
  • Egg yolk 1(beaten with 1 tbsp water)
  • Salt 2 tbsp
  • Water 10 cup
Mix sugar, salt and yeast in a bowl and add warm water to it. Keep it unstirred until the mixture begins to foam. Add the flour and kneed it. Add butter and kneed until the dough is smooth. Oil the inside of another bowl with vegetable oil. Transfer the dough to the oiled bowl, cover it and keep it in a warm place until the dough doubles in size.

Preheat the oven to 450 degrees. Divide the dough into roughly 8 equal portions. Roll out each into a 24 inch rope. Make a U-shape with the rope. Holding the ends of the rope, cross them over each other and press them over the bottom of the U in order to form the shape of a pretzel. Boil the 10 cups of water and place the pretzel into the boiling water, one by one, for 30 seconds. Remove them from water and place it on an aluminium foil which is coated with vegetable oil. Brush the top of each pretzel with beaten egg yolk and water mixture. Bake until golden brown(12 to 14 minutes).

For sweet pretzels: Brush the baked pretzel with butter and dip it in cinnamon sugar.

[Courtesy: Sudeepa Pramod]

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Sunday, June 7, 2009

Mathanga (Pumpkin) Curry

  • Pumpkin 2 cup
  • Shallots 2 to 4
  • Green chilly 3 to 4
  • Coconut 1 to 1/2 cup
  • Cumin seeds 1/2 Tsp
  • Turmeric pdr 1/4 Tsp
  • Curry leaves
  • Mustard
  • Water
  • Salt
  • Oil
Cut pumpkin into medium pieces and cook it with little water and salt. After cooling down, mash it with a spoon and keep it aside. Grind together coconut, shallots, chilly, cumin seeds and turmeric pdr into a paste. Pour this into the mashed pumpkin and mix well. Boil it for few minutes and remove it from fire. Heat oil in a kadai and add mustard, shallots, curry leaves and grated coconut. Stir it in low flame till the coconut turns into golden brown colour. Add it into the pumpkin.

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Monday, June 1, 2009

Chickoo Milk Shake


  • Chickoo 3 to 4
  • Sugar 1 to 2 Tbsp
  • Milk(chilled) 1/4 ltr
Cut the chickoo into pieces and remove it's seeds. Blend the chickoo, sugar and chilled milk in a blender for preparing a thick shake.

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