Oats Puttu

 

Instant Oats - 2 cups
Salt- to taste
Coconut - 4 tablespoons

1.Roast the oats in a pan untill you get the roasted aroma.Powder the oats in a blender.
2.Sprinkle some salt and water (unlike normal puttu this requires very less water) and mix well and wet the mixture. It forms some lumps also.
3.Add the whole lot in to a blender and pulse for two three times. Now you get puttu powder without any lumps.
4.In puttu maker keep the grating , then add grated coconut, followed by two hands full of wet oats powder then again layer with grated coconut then repeat the the oats powder layer and top with coconut. Likewise fill alternatively the whole cylinder of the puttu  steamer.
5.Close the cylinder and keep on top of boiling water in side the puttu vessel, steam for 5-7 minutes till the steam comes out from the lid of the cylinder.

Purple Yam Curry / Kachil Puzhukku

 

• Kachil/Greater Yam -1 small
• Chilly Powder-1/4tsp
• Turmeric Powder-1/4tsp
• Water-1 cup
• Grated coconut -1/2 cup
• Cumin Seeds-1/4tsp
• Shallots-6
• Dry red chilly-2(slits)

1.Remove the skin and wash well. Cut into large cubes
2.Place in a pressure cooker and add chilly powder, turmeric powder, curry leaves,water and salt.
3.Pressure cook for 1 whistle and open the cooker after the pressure settle down
4.Mash the pieces with back of the ladle.
5.Grind grated coconut, cumin seeds and small onions together to a coarse  mixture
6.Add this ground paste to the mashed yam and mix well. Allow it to boil for 5 minutes in medium flame
7.Now do the seasoning . Add seasoning to the curry and close for 5 minutes and mix well
Note: In some places,instead of seasoning they add coconut oil curry leaves to the cooked yam and close for few minutes
 

Chili Parotta

 

Parotta - 3
Capsicum, cubed - 1

For the Tomato Gravy:
Onion - 1
Green chillies - 2
Ginger, Garlic- 1 tablespoon together
Tomato - 1
Kashmiri chilli powder - 1 teaspoon
Coriander powder- 1 teaspoon
Garam Masala powder- 1/4 teaspoon
Curry leaves- 2 strand
Cinnamon bark- 1 small piece
Cloves-2
Cardamom-2
Oil- 3 teaspoons
Salt- to taste

To Grind as Paste:
Coconut- 1/4 cup
Cashew nuts- 5-6

1.Chop or cut the parottas to small pieces.
2.Grind coconut and cashew nuts together as a fine paste. First powder it inside the blender then add water and grind as a paste.
3.Heat oil in a pan and add Cinnamon, Cloves and Cardamom when you get the smell of it add onion and cook till translucent.
4.Add Green chillies, Curry leaves and cook for thirty seconds. Add Ginger, Garlic and cook till the raw smell leaves.
5.Add the Tomatoes and salt; cook till mushy. Add Chilli powder, Coriander powder and Garam masala powder; cook for thirty seconds.
6.Add 1/4 cup of water and cook the gravy for one minute on medium flame till starts to thicken. Now add the ground coconut paste and mix well and cook well for about a minute and switch off and keep aside.
7.In another pan heat a teaspoon of oil, add capsicum and cook till white spots starts to appear on the skin. Add the parottas and cook for a minute till the parotta gets the heat and becomes slightly crispy.
8.Now add the gravy and some curry leaves for flavour and  cook till the gravy totally is absorbed by the parotta and the parotta becomes soft.
9.Cook for about a minute or two and check for salt. Garnish with curry leaves and serve with Onion Raitha.

Aval Vilayichathu / Jaggery Candied Rice Flakes

Ingredients 

• Brown aval/ poha / Rice flakes – 1 cups
• Jaggery – 1/2 cup, grated
• Water – 1/4 cup
• Ghee -  1  tsp
• Cashews – 1 tbsp
• Grated coconut – 1 cup
• Roasted gram dal  - 1/3 cup
• Cardamom powder – 1/4 tsp

Preparation  

1. Heat ghee in a pan and fry roasted gram dal till you get the roasted smell.

2.Melt jaggery with water and strain it.

3.Add grated coconut to this and cook on low flame. Cook till the jaggery reduces a bit and the mixture becomes a semi dry consistency.

4.Add aval and roasted ingredients to the coconut jaggery mixture. Cook on low flame for 3-4 mins, stir continuously. Remove from fire and keep stirring for 2-3 mins. Add crushed cardamom and mix well. Cover and keep for 20 minutes.

Note: Store the left-overs in an air tight container. It will keep for about 4 – 6 weeks in the refrigerator.

Apple Pickle

 

Apple - 3 
Kashmiri red chili powder - 3 tbsp
Garlic - 5 cloves (Sliced)
Fenugreek seeds - 1/2 tsp
Asafoetida powder - 2 pinch
Salt (to taste)
Oil - 1 tbsp.

1.Chop the apples into small pieces.

2.Heat oil in a pan and put mustard seeds, fenugreek seeds and curry leaves and when it splutters, add sliced garlic.

3. Reduce the flame to low and add red chili powder (Do not allow the red chili powder to get burnt) and toast till its raw smell disappears.

4.Now add the chopped apple pieces and stir gently making sure that each of the chopped apple pieces have got a nice coating of the red chili powder. Check for salt.

5. To this mixture add asafoetida,  cook for 2 minutes stirring well.

Note : If you want add chili powder directly to the apple pieces and saute it in the pan. Since no preservatives are added, this must be stored in an airtight container and refrigerated. This will be best if consumed within two to three weeks.