Layered Puttu with Soya Chunk Masala

Layered Puttu(Steam Cake) with Soya Chunk Masala

Step 1

Ingredients for Steam Cake (Puttu)

Rice Flour – 2 Cups

Salt

Water

Step 2

Ingredients for Soya Chunk Masala

Soya Chunks Uncooked – 1 Cup

Onions – 2 Medium Sized

Tomato -1 Medium Sized
Ginger Garlic Paste - 2 Tspn

Chilli Powder – 2 Tbl Spoon (Increase / Decrease according to ur Taste Buds)

Coriander Powder – 1 Tbl Spoon

Garam Masala – 2 Tbl Spoon

Fennel Seeds – 1 Tsp

Salt

Refined Oil

Curry Leaves

Preparation

First Mix Rice flour with boiled water and salt – Too much of water not required

Soya Masala

First Cook the soya chunks in a pressure cooker to 3 or 4 whistles.

Drain it and add some curry leaves and mash it with a hand blender.

Take a pan add oil and put ginger garlic paste and some fenugreek seeds and add onions and sauté till transparent

Add tomatoes then add all the above powders. Half done add the mashed soya.

Saute till it become dry and medium brown colour

Step 3

Now take the Shell of Coconut which is properly cleaned and make a hole at the bottem to place it in pressure cooker.

Initially put some soya masala in coconut shell then some rice flour mixture which is done per step1 then add masala . (In Total make multilayer’s with soya masala and rice flour.

Place the mixture filled coconut on a pressure cooker and steam it.

Recipe is done. Its healthy n tasty too…I guarantee the people who don’t like soya will also love this... :)

Strawberry Smoothie

Strawberry Smoothie 

Ingredients

Fresh Strawberry – 6 Nos

Strawberry Ice cream – 4 scoops

Milk (Full Fat)– 2 ½ Cup

Sugar – 4 Tbspn

Strawberry Syrup – (Optional) For Garnishing

Preparation.

Initially Blend the strawberry by adding little milk so that it will become thick paste.

(If you put all the above mixture and blend there are chances that strawberry won’t be blended properly)

After blending strawberry add the above ingredients and again blend it.

Garnish According to your Aesthetic sense :)

Fish Molly

Fish Molly

Ingredients 

Fish – Perl Spot/King Fish – ½ kg

Grated Coconut – 1 No

Onion – 2 Big

Turmeric Powder – 1 ½ Tsp

Coriander Powder – 1 Tsp

Chili Powder -2 Tsp

Green Chilies - 4 No’s

Coconut Oil – 2 Tbsp

Curry Leaves – 15 No’s

Salt as per taste

Preparation.

Initially you have to make the coconut milk of 1 full grated coconut.

Add the above ingredients in to it excluding Fish and Coconut Oil.

Place the vessel on flame. Once the mix start boiling Put the fish Into it and keep it

on medium flame.

Once the fish is properly cooked you can add the coconut Oil and turn off .

If you need it more spicy increase the no of green chillies rather than chilli powder 

Note : If are planning the same for dinner please make it at least 5 hours before so that the taste will be much better.

You can have this with Chappathi/Appam/Bread/Rice.

Rava (Semolina ) Pudding

Rava (Semolina ) Pudding

For Caramelising

Sugar - 2 1/2 Table spoon

Water - 2 Table Spoon

First Step

Take a Pan in which you are going go set the pudding (Preferably some steel pan)

Put the sugar into it and add the water.

Stir it well until it becomes brown. Control the flame otherwise chances that it will get burnt.

Once done keep it aside to cool.( After some time it will get firm)


Second Ingredients for pudding.

Milk - 2 Cup

Semolina (Rava) - 2 1/2 Table Spoon

Sugar - 8 Table Spoon ( Can increase or decrease according to ur choice)

Ghee - 1 1/2 Table Spoon

Eggs - 2

Grated Coconut - 2 Table Spoon

Vanilla Essence - 2 Table Spoon


Preparation method. ( 1st Step )

Take another pan then add milk , rava(semolina) , ghee , sugar then place it on flame.

Stir well and cook it until rava(semolina) is properly cooked and it the mixture becomes thick.

After that keep it aside till the mixture comes to room temperature


Preparation method. ( 2nd Step )

Mix eggs , grated coconut and vanilla essence ( With help of a blender blend it)

Preparation method. ( 3rd Step )


Mix the First and second mixtures properly and pour it in to the caramelised vessel and close it with a lid /steel plate


Preparation ( ( 4th Step )

Take a cooker or Idly Vessel.


Take water in the vessel and put some metal like plates or small stands in it place the vessel which contains the mixture on top of the stand. (Water should not reach more than half of the vessel containing the mixture ) Make sure while boiling the water wont get inside the mixture.


If you are doing in a pressure cooker no need to put the weight.
If you are doing idly vessel u can cover it.

Cook the above mixture again for 45 minutes.

In pressure cooker once the pressure start coming u can adjust the flame to medium.

In idly vessel u can put it on hight flame also and on n off adjust flame if needed .

Once done Take a plate where you are going to arrange the pudding after removing the lid of the vessel containing the pudding keep the garnishing plate on the top of the vessel containing pudding and keep it upside down.


Then the caramelised part will be on top. Garnish it according to ur sense (
Can use cherry nuts kiss-miss(dried grapes) or even fresh fruits.


I used Milky bar white chocolate due to the non availability of the above garnishing products :)

Njoy the pudding once its cool or even u can refrigerate it

Kappa n Meen Curry

Kappa n Meen Curry

Boil the tapioca in Cooker for 3 whistles with turmeric and salt.(Depends on Quality of Tapioca)

Once done drain water.

2 Table spoon oil
1 Onion Big
Mustard
Dry Chilly
Curry Leaf
Salt

Saute the above ingredients in Oil and garnish the cooked tapioca

Alappuzha Special Fish Curry 

Fish - 1/2 kg

Cocunut Oil - 3 table spoon

(Dried Chilly /Corriander/ Fenugreek and Pepper) dried and pwdered (Spcl kind of Homemade Fish Curry Mix) - 3 table spoon 

Mustard

Fenu Greek

Shallots - 8 to 10 No's

Ginger garlic paste - 1 1/2 table spoon

Gambooge (Kudam Puli) - 3 medium pieces

Curry Leaf


splutter mustard and fenugreek seed in oil

add ginger garlic paste to it

once its slightly brown add shallots and little salt

Once the shallots are slightly brown add the Fish masala mix which is made to a paste by adding sufficient water.

Can add lil fenugreek powder as per your taste ( Not compulsary since its in already in Fish Masala Mix)
Saute it till the oil is visible on top

Add necessary water for the gravy 

Add Gambooge 

Once the Gravy start to boil add the fish peases and the necessary salt.

U can add lil more oil may be a tea spoon and curry leaves before 2 min u remove it from the flame.

Egg Noodles

Egg Noodles
Ingredients
Egg 3 Nos
Plain noodles / Egg Noodles 1 & 1/2 cup
Onion - 1 (Medium Sized)
Finely cut cabbage 3/4 cup
Carrot 1
Capsicum 1/2
Beans 1/2 cup
Spring onion 3 sprigs
Pepper 1/2 tsp
Soy Sauce 1 & 1/2 tsp (Tomato Sauce Optional) 
Salt As needed
Garlic Pods 5 Nos (Chinese Garlic)

Oil 2 tbl spn

Preparation

Cook noodles in 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking.
Cut veggies into fine thin strips and the spring onions (White Portion).
Take a Pan /Kadai add oil then
Add the sliced garlic into it.
Add the thin sliced Onion and when it turns transparent add all the thin sliced veggies in to it. (No need to over cook. Let the crispness of veggies remain)
Then add Pepper powder soy sauce sauté well still its spread over the veggies.
Add the Cooked Noodles and required salt since soy sauce contains salt please check the salt before u add.
Mix it well .

Make scrambled egg (Not compulsory to add onions).

Add to the above cooked Noodles and add the Green portion of spring onions just before u remove from flame.

Serve it with Tomato Sauce.

Mutter Paneer

 



Mutter Paneer


Ingredients
1/ glass green peas (Soak in water)
200 gms paneer
1 onion
1 tomato
4-6 pepper corns
3 green chilly ( reduce according to u taste)
3 cardamoms
3 – 4 cloves
1 tsp cumin seed / cumin powder ( add according to ur taste)
20 – 25 number cashews ( soak it)
6 numbers kissmiss
Chilly powder – 1tsp
Coriander Powder – 1 tbs
Turmeric – 1 Tsp
Coriander Leaf –Few
SlatOil

Preparation


Sauté onion peppercorns cardamom cumin seeds / powder cloves, green chilies(small size)
When it becomes slight brown grind it.
Grind the cashes and kissmiss too and mix both 1ST AND 2nd mixtures
Take a pan add oil the sauté a tomato put the onion and cashew mixture in to it. Add chilly powder coriander powder n turmeric powder (sauté well still its completely mixed.
Add cooked green peas to above mixture
(Tip for Green peas not to be over cooked ( 1 Whistle in cooker) then allow it cook still the complete pressure goes off.)
After adding green peas add the fired paneer cubes in to above mixture.
(Tip for frying paneer ( Fry paneer in low flame) once fried you can put them in normal water and the keep in a dried vessel so that paneer will remain soft.)
Now the curry is almost done..add salt according to ur taste.
Add coriander leaf according to ur choice.
Finally this is a secret tip add lil sugar( 1 tea spoon )
Garnish with coriander n cashew grinded mixture.