This has been in my draft for a long time.. When both my laptops crashed i finally learned the lesson not to treasure my pics in “My Pictures ” but i have to publish them here! LOL! I finally returned to my old desk top but i have lost the mobility! now i have to come to the computer room when im making something new or i’ll have to print out the recipe. Well but im happy that my desktop never lets me down but i did promise myself to publish the recipes as soon as i cook or bake them!
One of the easiest curry i make when i wake up late or not in the mood for cooking. Thank god my kids love this!
1 Raw banana
1/4 tsp turmeric powder
1/4 fenugreek powder
3/4 – 1 cup grated coconut
1/2 tsp cumin seeds
1 green chilli
3-4 tbsp yoghurt
salt to taste
For Tadka/tempering oil, mustard seeds, red chilli, curry leaves
Remove banana skin and wash and slice them into thick pieces. Put them in a vessel and add turmeric and fenugreek powder and salt. In a medium sized skillet add 2 cups of water and bananas, cover and cook till done. Meanwhile, grind grated coconut, cumin seeds and green chillies to a fine paste. Add this paste to the cooked bananas and mix well. Beat yoghurt and pour over it. Keep on stirring the curry and cook on a low flame till it starts to boil. Turn off the flame. In a tadka pan, heat oil and add mustard seeds, red chillies and curry leaves. Turn off the flame immediately and pour it over the curry. Mix well and serve hot with rice
This is one of the very very famous dishes in kerala. and one of the most popular break fast item too. im blogging this for Srivalli’s Rice Mela she really gives a reason to cook and blog! You rock girl!!!
Puttu is made of parboiled rice flour. It is first washed and dried and then grinded to make flour. Well actually thats the procedure in kerala.. but since im in Singapore i go for the ready made puttu flour which is much more easier!! LOL!
Brown channa curry or chicken curry or stews goes well with puttu. today morning i made brown channa curry to go with it.
For the puttu you’ll need
3 cups rice flour
1 cup water
1-2 cups of scraped coconut
salt to taste
Take the flour in a large bowl and add salt to it. Add the water slowly to it to make the puttu dough. The puttu dough is very loose and should not be any lumps in it. If u find any lumps break it and keep on mixing it.
Now boil water in the puttu kutti (puttu maker). u can see that there are 2 parts of the puttu kutti. Boil water in the below one.
Mean while in the kutti (the upper part of the puttu maker) Add 1 tbsp of coconut. On top of that add 3 tbsp of flour. Again coconut and flour. repeat this till the kutti is full.
But be sure that the top and bottom of the puttu kutti should be filled with coconut layer. Now fix the kutti on top of the puttu maker. And boil it till the steam comes out from the top.
Puttu can also be eaten with bananas and sugar…
Now here goes the brown channa curry or kadala curry
1 medium sized onion thinly sliced
1/2 tsp mustard seeds
2 cups brown channa
1 tbsp ginger garlic paste
1 medium sized tomato cut into small pieces
1 1/2 tbsp coriander pwdr
1/2 tbsp red chilli pwdr (if u want to make it more spicy u can add more.)
1/4 tbsp haldi pwdr
1 spring curry leaves
salt to taste
oil for sauting
4 cups of water
heat oil in a pressure cooker. Add mustard seeds to it. when they splutter add onions and curry leaves to it. When the onions are brownish add ginger garlic paste to it and saute for another 1 mt. After that add tomatoes to it. When the tomatoes are soft add the masalas to it. Once oil separates form the mixture add the brown channa and water to it and presurre cook for 20-25 mts.
And now its ready to serve with puttu!
This is another entry for the Curry Mela hosted by Srivalli.. Im wondering what Mela will be next month!
Winter melon curry is my sons fav curry with rice. He likes all yellow curries.. i still wonder why! LOL!! i make this curry once a week for him. And this, as most of my recipes are very easy to make!
2 cups winter melon cut into small cubes
11/2 cups grated coconut
2 springs curry leaves
3 green chills
1/2 tsp turmeric pwdr
1/2 tsp jeera
1/4 tsp mustard seeds
3 tbsp yogurt
In a mud pot or chatti cook the winter melon with curry leaves, green chilis, turmeric and salt till soft.
Grind the coconut with jeera to a fine paste. And bring it to a boil. Turn off the stove and add the yogurt to it and mix well again
In a kadai add oil and splutter the mustard seeds and curry e and add it to the winter melon.
Your curry is done. serve it with rice.