Traditional kerala konkani food: regular cooking

Traditional kerala konkani food: regular cooking

CHICKEN PUTTU

one of the variation of puttu ,chicken puttu,i got it from a magazine ,when i read it ,it seemed very interesting.i tried this delicious dish at home.it came out very nicely. so i want to share it with all my friends.....try it out....

i have already given the normal puttu recipe. here you have to add only chicken masala with the puttu.

for chicken masala

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chicken (boneless chopped) 1/2kg

onions ( chopped) 2 nos

tomato ( chopped) 1

greenchilli ( chopped) 2

meat masala 1tbsp

redchilli powder 1tsp

haldi 1tsp

coriander powder 1tbsp

coconut oil 2tbsp

salt required

clean the chicken .in a kadai heat oil .add onions,when it become transculant add green chili, tomato's and fry it .after a few minutes add the powders and fry till the oil comes out. add the chicken and cook .put salt . the chicken will leave the water .so no need to add extra water.keep it in a medium flame and

cook till the oil separates.garnish with coriander leaves.

in the puttu maker first layer the grated coconut ,then the chicken mixture,then the rice flour,repeat the layers,steam it for 10 -15 minutes and serve it hot.....

PUTTU

a typical kerala breakfast may be puttu,which is rice powder and greated coconut steam cooked together in a bamboo stick or metal puttu maker .it is served with banana ,plain with sugar of with a spicy chickpeas curry.....

for puttu powder

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soak raw rice for 1 ,1/2 hours . allow it to dry for 1 hour.then put the dry rice into the mixer and powder it into a rough puttu powder.keep a kadai ,and dry fry the puttu powder well till the aroma comes.allow it to cool.you can keep the powder for further use.

you need

...............

rice flour -2cups

ghee -1tbsp

salt -to taste

sugar -1tbsp

mix the rice flour with all the ingredients except water.

mix it well.add water little by little to the rice flour and mix it gently.the flour should be wet enough for steaming,but we have to be careful when you add water to the flour.the consistency had got to be right.it should not become too watery.puttu has to be made in puttu maker .layer the puttu maker with grated coconut first.then the rice flour and the grated coconut and the rice flour ,once again the grated coconut.steam it for 4-5 minutes .take it out and serve hot....

notes

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* Always keep the puttu in a hot pot as the fresh puttu tastes better.

*if you have left over puttu,just steam it in a microwave oven for a few minutes.u will have fresh tasting puttu instantly.

*the key to a better tasting puttu is to add water carefully to prevent forming lumps.(put the rice flour in the small jar of the mixer grinder and run it for 2 seconds.)

PEAS EGG MASALA

green peas is called attano in konkani.here i am going to present a very simple and tasty gravy which i have tried a few days back.i got this recipe from a magazine which says that this recipe is a" thattukadai"dish.so i decided to try this at home.and it came out very well.for vegetarians, instead of egg they can use paneer ....try it out....

ingredients

'''''''''''''''''''''

1.green peas -1 cup

2.egg -3 nos

3.red chilly powder -1tbsp

meat masala -1/2tbsp

haldi -1/2tsp

salt -to taste

4.onions chopped -2big

green chilly slited -3 nos

currypatha 2 sticks

crushed garlic -3 or 4

5.tomatoes -2nos

6.pepper powder 1/2tsp

7.coriander leaves -little

8.coconut oil -1tsp

method

''''''''''''''''

soak green peas for 10 hours .then add enough water and salt and cook it directly on the flame.when it done add the red chilly powder,meat masala and haldi and (if required)salt .allow it to cook.when the masala aroma comes add chopped onions ,green chillies,garlic,chopped tomatoes and curry patha and stir it well.

in a pan add little coconut oil ,put the eggs, salt and pepper powder and scramble it.when it done add this with the green peas mixture and stir well.

garnish with coriander leaves and coconut oil.

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RICE DUMPLINGS (KOZHUKATTAI)

kozukattai is a special prasad made especially for vinayaka chaturthy .in this particular day every one will make this sweet dish in their house.we also made kozhukattai for vinayaka chathurthy.it is smoothie,tasty and simple too........

ingredients
..................

raw rice flour -1 cup (without roasted)
maida -1tbsp
water -2 1/4 cups

boil the water .add 1tbsp of gingelly oil,and salt(very little).add the rice flour and maida into the boiling water.stir well till it becomes thick.cover the dough.keep it for couple of minutes.kneed the dough with your hand into a smooth dough.keep it aside....

preparation for filling
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coconut grated -1 nos
jaggery -1/4 kg
cardamom -4nos

crush the jaggery ,add the grated coconut.mix well.keep it on a simer fire.when the coconut jaggery mixture become thick(not too hard,) put off the fire and allow it to cool.make small balls out of it .make small cups with the rice flour dough .keep the jaggery coconut balls inside the cups and cover it tightly.steam it for 10 minutes with out touching each other....

your kozhukattai is ready..........

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GOBI CAPSICUM MASALA

this is a very easy and tasty side dish.you want to know how i got this recipe....

one day we went for a dinner to our friend's house.she made only non-veg items without knowing that my mom in low is a vegetarian.when we told her about this she went inside .... searched the refrigerator ... she took some vegetables...you wont belive ....she made this colourful,tasty side dish...with in ten minutes....try this ....

ingredients
....................
cauliflower -1cup

capsicum -1 nos cubed
potato -1big
tomatoes -3nos
onions -2nos cubed
oil -2 tbsp
chilli powder -1tbsp
coriander powder -1tbsp
haldi -1/2tsp
jeera powder -1/2 tsp
salt -to taste



method
..............
heat oil in a pan. put onions,fry till it become transculant ,add Gobi ,potatoes and fry in a medium flame for 2 minutes, add all the dry masalas and stire for a while...add tomatoes and allow it to cook.the water from the tomatoes will be enough to cook the veg's,if not add a little water. when it done,add cubed capsicum and take a boil.that 's all .....garnish with butter and coriander leaves....


it is a very good side dish for chapatis and ghee rice




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FRIED COCONUT CURRY(SOI BAJILLI GASHI)

soi bajjilli gashi -from the name itself you can make out that this is a tippical konkani dish.the main item of this dish is coconut.it is a main side dish in konkani feasts. i know you will be thinking it looks like sambar,ohh.. nooo.it is having its own taste and aroma.why dont you try this.....

ingredients

..................

coconut -1

red chili -10 nos

coriander seeds -2tbsp

urad dal -1tsp

turmeric powder -1 pinch

this is for grinding.for this fry coconut with out oil.add red chilli,coriander seeds,urad dal and fry it in a sim fire till the coconut become golden brown.

(if you don't fry the coconut properly you wont get the proper taste). after some time grind it into a smooth paste adding water. keep it aside.this is called masolu

Thur dal -1/2 cup

overo(butter beans) -1/2 cup

yam(soornu) -1/2 cup big cubed

drumstick(masinkha sang)-1 nos

dry mango pieces -5 or 6

pressure cook Thur Dal and butter beans together adding salt.after 3 or 4 whistle,put off the fire.keep it aside

boil the vegetables when half cooked add salt and dry mango pieces and cook properly.(careful-you have used salt in Dal and in the veges also .so if necessary only you add salt)

when the vegetables are done add boiled Dal's and take a boil.add ground masolu(fried coconut paste).add water if necessary.this curry should not be so thick.(after some time it will become thick because of Dal's and yam )boil it in a simmer fire for 10 minutes .that 's it .your Delicious gashi is ready....

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RED CHANNA CHUNDAL(CHANA UPKARI)

This is a simple Channa recipe with less masala and lot of coconut.it is so delicious and you can have it as a evening tiffin.mostly we make this dish with rice . But when some religious functions comes we make this as one of the tiffin items.

ingredients

........................

Channa - 500g

coconut -1/4

for seasoning

...........................

coconut oil -2tsp

mustard -1tsp

jeera -1/4 tsp

green chillies -2 nos

curry patha - 1 stick

hing -little

pepper powder -1/2tsp

salt -to taste

method

............

soak Channa overnight with little baking soda.{so that it will cook very easily}. next day pressure cook the Channa with salt .take 2 or 3 whistle in the cooker .heat oil in a kadai ,put mustard, when it splutters add jeera, green chillies, curry patha, and pepper powder.add cooked Channa with the water( in which it cooked).keep it on the fire till the water evaporates.then add the greated coconut and hing and stir it well.serve hot......

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THOYE {DAL}

Normal Dal is called thoye .seasoned with mustard and currypatha. it is good with white rice.

ingredients
_________

Thur Dal -1 cup

mustard -1/2 tsp

jeera -1/2 tsp

red chilly -3 or 4 nos

currypatha -little

hing -1/4 tsp

haldi -little

salt -to taste

Method
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Cook the Dal in a pressure pan with salt and a spoon full [small]of oil.

After the pressure release ,remove the Dal and smash with a spoon .

In a kadai heat 1tbsp of oil . put mustard ,jeera,red chilly,curry patha,haldi and hing.after a minute add the cooked Dal and boil it well.

NOTE

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IF YOU PUT A TBSP OF OIL WITH ANY DAL WHILE COOKING,IT WONT SPILL OUT.

Chutney powder [thambalepuddi in konkani]

the chutney powder is used as a side dish.with rice or even with dosha it can be served.the main ingredients are coconut and Dal's.it is so spicy and tasty.try it out....
1.coconut -1nos
2.red chillies -20 nos
3.coriander seeds-1 cup
4.urad dal -1 cup
5.channa dal -1cup
6.haldi -1 tbsp
7.tamarind -1big lemon size
8.salt -to taste
9.curry patha -handfull
10.hing -1tbsp
Method
.........

First fry the coconut and currypatha togother.fry it tillit become golden brown.keep it separately.

fry the dry seeds separately .
And dry fry the salt ,tamarind together ...

for grinding
................
grind the coconut,currypatha mixture first ,till the oil separates...
keep it in a little big vessel so that you can mix the other ground powders together....

grind the dry ingredients except tamarind and salt.

lastly add the dry fried tamarind salt into the ground Dal powder and again grind it together....
mix this powder with the ground coconut mixture...and mix it very well...
add salt if you want.
keep it in a tight container ...
you can use it as a side dish with rice.