Categories
Recipes

Puttu- Steamed Rice And Coconut Cakes

Ingredients

  • 2 cups Rice flour
  • 1 cup grated Coconut
  • 1/2 tbsp Ghee, melted
  • Water as required (approx 2/3 cup)
  • Salt to taste.

Method

  1. In a large bowl, place the rice powder. Add salt to taste to 2/3 cup of water and slowly add about 2 tbsp at a time to the bowl and mix well. Do not add all the water at once. It should result in a mixture that is the consistency of breadcrumbs and it should not form a dough. Add the melted ghee and mix.
  2. Leave aside this prepared rice mixture for 1-2 hours at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 to 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
  3. Add 2 cups water to the bottom vessel of the puttu maker and allow simmering till hot. Wet the puttu mould and lightly grease it. Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsp of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsp of the puttu powder from a height followed by another layer of 2 tbsp of grated coconut. Again layer with 6 tbsp of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould and place the mould over the water vessel.
  4. Steam on high medium flame for 5-6 min and 4 min on low flame. Turn off heat and wait for 2-3 min before removing the puttu from the mould with the help of a wooden ladle or skewer. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides out onto the plate. Serve warm with kadala curry or banana and pappadam.

Notes

  • Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of rice powder.
  • The right consistency of puttu powder is achieved when you can take the prepared flour in your fist and close it to form shape.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi.

 

 

Categories
Recipes

Pal Pradhaman

Ingredients

  • 4 cups Milk
  • 1/4 cup Basmati rice
  • 1/2 cup dark Jaggery
  • 1/2 tsp Cardamom (Elaichi) powder
  • 2 tbsp fresh Coconut pieces
  • 2 tbsp Ghee

Method

  1. Wash and soak the rice for at least half an hour.
  2. Heat the milk in a heavy bottomed vessel and simmer once it comes to a boil.
  3. Add in the rice and continue to simmer till the milk has reduced by ½, stirring continuously.
  4. Add the jaggery and cardamom powder and mix well. Simmer for another 2 to 3 minutes.
  5. Keep aside.
  6. Heat ghee in another pan and fry the coconut pieces till golden and nutty.
  7. Add into the prepared Payasam.
  8. Serve chilled or hot, garnished with fresh coconut or dried fruits.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi

 

Categories
Recipes

Prawn Ghassi

* Serves 5-6 *

Ingredients

  • 1 kg Medium-sized Prawns/Shrimps (Shelled and deveined)
  • 3 large Onions chopped fine
  • 2 cups fresh grated Coconut
  • 5 dry Red Chillies
  • 2 tbsp Coriander seeds
  • 1 tbsp Cumin seeds
  • 1/2 tsp Fenugreek seeds
  • 1 1/2 tbsp Black Peppercorn seeds
  • 1/2 tsp Turmeric powder
  • 2 tbsp Garlic paste
  • Salt to taste
  • 4 tbsp Vegetable/ Canola/ Sunflower cooking oil
  • Walnut-sized ball of Tamarind, soaked in hot water and pulp removed
  • Chopped fresh Coriander to garnish

Method

  1. Roast the dry red chillies on a hot pan till they begin to release their aroma.
  2. Separately dry roast the remaining spices.
  3. Grind all the spices, coconut, half of the onions, garlic and tamarind pulp into a smooth, thick paste ensuring not to add any water whilst grinding the masala.
  4. Heat the oil in a wide, heavy-bottomed pan on a medium flame.
  5. Add the remaining onion and fry till golden.
  6. Add the wet masala paste and fry, stirring frequently, till the oil begins to separate from the masala.
  7. Add 1 and half cups of hot water to this masala and stir to mix well.
  8. Bring to a boil, simmer and add the prawns.
  9. Cook for 3 minutes and turn off the fire.
  10. Garnish with chopped fresh coriander and serve with plain boiled rice.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi.

 

Categories
Recipes

Thengai Pal Payasam

 

Ingredients

  • 1 Coconut, grated
  • 1 Tender Coconut (with thicker flesh and less water)
  • 1/2 cup Condensed milk
  • 1/4 tsp Cardamom (Elaichi) powder
  • 2 tbsp Ghee
  • 1 tbsp Almonds, cut into slivers

Method

  1. Extract coconut milk from the grated coconut by adding a little water and grinding it in a mixer.
  2. Pass it through a fine sieve and keep aside.
  3. Cut the tender coconut from the top and reserve the water.
  4. Take out the coconut flesh from the inner walls with a spoon.
  5. Chop up the flesh and keep aside in refrigerator for chilling.
  6. In a heavy bottom pan, cook the coconut milk & condensed milk till the mixture dissolves and thickens a little.
  7. Heat up ghee in another pan and fry the almonds till golden.
  8. Add the almonds to the cooked coconut milk mixture and add the cardamom powder.
  9. Remove from heat and let it cool. Cool it down further in a refrigerator.
  10. Add in the chopped coconut flesh and serve chilled in the tender coconut shell.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi.

 

 

Categories
Recipes

Kozhi Melagu

 

Ingredients

For the masala

  • 1 Red Onion, peeled and cut into chunks
  • 1 inch piece of Ginger
  • 3 cloves Garlic, peeled
  • 1 tbsp Black Peppercorns
  • 1 tsp Cumin seeds
  • ½ tsp Coriander seeds

For the curry

  • 2 nos spring Chicken, curry cut with bone (8 pcs from each)
  • 3 tbsp Ghee
  • 1 inch Cinnamon stick
  • 3 nos Cloves
  • Few Curry leaves
  • 1 tsp Red Chilli powder
  • 1 tsp Turmeric powder
  • 2 Tomatoes, pureed
  • Salt, to taste
  • Few Coriander leaves, chopped
  • 1 tsbp Black Peppercorns, freshly crushed

Method

  1. Mix all the masala ingredients in a blender and make a fine paste.
  2. Coat the chicken pieces with the masala paste leave aside to marinate for at least six hours.
  3. Heat the ghee in a heavy bottom kadhai (wok) and add in the whole spices.
  4. When they release an aroma, add in the curry leaves and then the marinated chicken.
  5. Add salt and cook over medium heat till the fat resurfaces.
  6. Reduce the flame and add in the chilli powder and turmeric powder.
  7. Cook for a few minutes and then add in the tomatoes.
  8. Cook till the chicken is done and check seasoning.
  9. Remove from heat and add in the fresh coriander and crushed pepper to garnish.
  10. Serve hot with parathas.

Recipe Courtesy: Chef Suprabhat Roy, Executive Chef, Eros Hotel, New Delhi