Chicken Puttu | Erachi Puttu | Step by Step Recipe

Chicken Puttu

Steamed rice flour cake with spicy Chicekn masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Chicken,cooked and minced- 3/4 cup
2. Onion,finely chopped - 1 ( about 3/4 cup)
3. Curry leaves - Few
4. Ginger and garlic ,finely chopped - 2 tsp
5. Green chilies,chopped - 1( or to taste)
6. Turmeric powder - 1/4 tsp
7. Kashmiri chili powder- 1 to 1.5 tsp ( or according to taste)
8. Coriander powder - 1 tsp
9. Garam masala powder- 1/2 tsp
10. Fennel powder- 1/4 tsp
11. Tomato,finely chopped- 1/2 of a medium (about 1/4 cup)
12. Grated coconut - 1 tbsp
13. Salt- To taste
14. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion and curry leaves.Saute until it turns translucent.Next add ginger,garlic and green chilies and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder,garam masala and fennel powder.Saute for few seconds.Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the minced chicken and mix well.

Mix well until combined.Cook for few more minutes.Now add grated coconut.

Mix well until combined.Add more salt if required.Turn off the heat and keep aside.Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.

Next add 2 to 3 tbsp of the chicken masala mixture .Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut.if desired.

Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the quantity of chili powder according to your taste. 
  

Sarkara Varatti | Sarkara Puratti | Sweet Plantain Chips | Onam Sadhya Recipe

Sarkara Varatti

Sweet plantain chips ,usually made during Onam festival.
Prep Time: 10 minutes
Cooking Time: 60minutes
Makes: 4 to 5 cups
Ingredients:

1. Raw Plantain / Nendra kaya - 5 to 6 large( 1 kg)
2. Turmeric powder - 1/4 tsp
3. Jaggery,grated - 300 gms( approx 1.5 cups loosely packed)
4. Roasted rice powder - 2 to 3 tbsp
5. Cardamon powder - 3/4 to 1 tsp
6. Cumin powder- 1 tsp
7. Dry ginger powder- 1.5 to 2 tsp
8. Coconut oil,for frying- as required
9. Water- as required

Instructions:

Peel and soak plantain in water mixed with turmeric powder for about 5 minutes.

Drain well and cut each one vertically into half.Slice the halved plantains into 1/4 " thick pieces.

Heat oil in a pan .When the oil turns really hot ,carefully add the sliced plantain( in batches) and reduce the flame to medium-low.Stir the pieces gently so that they do not stick to each other.Cook until it turns crisp and golden brown.( make sure you fry the chips over medium-low flame ,or else the outside will brown too quickly and the inside will be soft and uncooked on the inside.)Drain and keep aside.Allow this to cool completely.

Heat grated jaggery along with few tbsp of water .(Strain this to remove impurities ,if any.)Cook the jaggery mixture over medium low flame until it reaches single thread consistency.To check this,take a drop of the jaggery syrup between your thumb and index finger and pull gently,if a single thread is formed the jaggery syrup is ready. ( Note: the jaggery syrup will be very hot)

Now add the chips and mix well.Switch off the stove and add the rice flour,cardamom powder,cumin powder and dry ginger powder.Stir well.

Stir this continuously until the jaggery syrup solidifies and each pieces are separated.

NOTES

• Single thread consistency of the Jaggery syrup is very important to obtain the perfect texture.
• Adjust the quantity of the spices according to your taste.
• Make sure you fry the chips well over medium low flame until it turns crispy.
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7 Delicious Payasam Recipes for Onam Sadhya

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7 Payasam recipes for Onam - Click on the below pictures for the recipes

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Palada Payasam

Ada Pradhaman

Pineapple Payasam

Neipayasam

Semiya Payasam

Pal payasam

Healthy No-cook coconut milk payasam

Mysore Pak | Step by Step Recipe | Indian Sweets Recipes

Mysore Pak

Popular South India sweet usually made during festivals.
Prep Time: 10 minutes
Cooking Time: 20  minutes
Makes: 12 to 16 pieces
Ingredients:

1. Besan / Chickpea  flour / Kadalamavu - 1 cup
2. Ghee - 1 cup
3. Vegetable oil - 1/2 cup
4. Sugar - 1 cup
5. Water- 1/2 cup

Instructions:

Grease a tray ( i used 5" x 5" cake tin)with ghee and keep aside.Sift the besan flour through a fine sieve to remove any lumps.Keep aside.

In a pan heat ghee and oil together until it is smoking hot.Reduce the flame to low and let it heat.

In another pan  add sugar and water.Mix well until combined.

Cook this sugar mixture over medium low flame until it reaches single thread consistency.To check this , take a drop of sugar syrup between your thumb and index finger and pull gently ,if a single thread is be formed the sugar syrup is ready.( Note: the sugar syrup will be very hot.)

Once the sugar syrup is ready,add the sifted besan flour in batches and mix well until combined.Cook over medium heat for about  1 minute, stirring continuously.( Note:From now on ,till the final step you will have to stir this mixture continuously.)Now increase the heat of ghee- oil mixture to medium high.

Add a ladle full of hot ghee-oil mixture to this.Now the besan mixture will turn frothy.Keep stirring continuously until the ghee-oil mixture is completely absorbed and  it turns smooth again.

Again add a ladle full of hot ghee-oil mixture and mix well until it is completely absorbed and the besan mixture turns smooth again. Similarly continue adding the hot ghee-oil mixture in batches until all of it is used up.

Cook this ,stirring continuously until it starts to leave the sides of the pan easily.Soon this mixture will turn frothy and porous.

When the mixture turns frothy and porous switch off the stove and immediately transfer this into the greased tray.Gently level the surface using a greased knife or spoon.

Let it cool for about 10 minutes and then cut into desired shapes.Allow this to cool completely before removing from the tray.

NOTES

• Single thread consistency of the sugar syrup is very important to obtain the perfect texture.
• In the final step,make sure the besan mixture is frothy and porous while transferring it into the tray.If you transfer the mixture before this stage, mysore pak will turn out soft and will have a raw taste.If you over cook the mixture ,it will crumble easy and you will not be able to cut it into squares .You may have to use a spoon to eat it, but  it will taste great for sure!!!
• The top and the bottom surface of the mysore pak will cool easily ,while the middle portion remains hot for quite some time.Therefore the center portion gets cooked further and gets a slightly dark colour.
• Check this video for detailed procedure.
  
  

Eggless Ragi Chocolate Cake | Red Millet Chocolate Cake | Vegan and Gluten Free Recipe

Eggless Ragi Chocolate Cake

Healthy Ragi Chocolate cake packed with essential nutrients,calcium ,iron ,fibre etc.(Gluten Free and Vegan)
Prep Time: 10 minutes
Cooking Time: 20 to 25 minutes
Makes: 5" x 5" cake
Ingredients:

1. Ragi /African Millet /Red Millet Flour - 1/2 cup + 1/8 cup
2. Ground Flax Seeds - 1 tbsp
3. Cocoa powder - 1/8 cup
4. Water - 3/4 cup
5. Canola oil / vegetable oil- 1/4 cup
6. Vanilla extract- 1 tsp
7. Cane Sugar or grated jaggery - 1/2 cup
8. Baking powder- 3/4 tsp
9. Baking soda - 1/4 tsp
10. Salt - 1 pinch

Instructions:

In a pan ,add 1/8 cup Ragi flour,ground flax seeds,cocoa powder and water.Mix well until combined.

Turn on the stove and cook the ragi-cocoa mixture over medium flame,stirring continuously until it turns thick and glossy.

Transfer the ragi-cocoa mixture to a mixing bowl.Allow this to cool to lukewarm.Add oil and vanilla extract to the mixture.Next add the remaining 1/2 cup ragi flour,cane sugar,baking powder,baking soda and salt.

Mix well using a sturdy spoon until smooth and well combined.Preheat oven to 180 Deg C , line a 5" x 5" cake tin with parchment paper.Transfer the batter to the prepared pan.

Bake for about 20 to 25 minutes or until a skewer inserted into the center of the cake come out clean.(Do not over bake).Allow  to cool slightly before cutting into squares.

NOTES

• You can also add 2 to 3 tbsp chocolate chips to the batter ,if desired.