Wheat Puttu / கோதுமைப் புட்டு

Wheat Puttu
கோதுமைப் புட்டு 

Ingredients:

Wheat puttu flour (கோதுமைப் புட்டு மாவு) - 1 cup

Shredded Coconut ( துருவிய தேங்காய் ) - 2 tbsp

Cardamom powder ( ஏலக்காய்த் தூள் ) - a pinch or 1/5 tsp

Warm water ( வெதுவெதுப்பான நீர்) - 1 to 1 1/4 cup

Palm sugar ( நாட்டுச் சக்கரை) - 2 tbsp

Ghee ( நெய் ) - 2 tsp

Steps:

Take a cup of the wheat puttu flour in a bowl. Using your fingertips, mix the flour with warm water. Make it a uniform sand-like texture. Let it stand for a minimum of 5 minutes. 

On the left is the dry wheat puttu flour and on the right in the bowl is the moist swelled up flour. 

Grease the puttu steaming cup and add a spoonful of the flour. Sprinkle some grated coconut and cover that with some flour.

Finally, sprinkle some coconut on top. Close it with a lid. 

Add sufficient water to a pressure cooker and let it boil. Close the lid. At the nozzle where the whistle is placed, place the puttu cup and steam for 3 minutes. 

Unmold the puttu. Repeat the same with the remaining flour.

To the hot puttu add a few drops of ghee and sprinkle the palm sugar. Mix well and eat it hot. 

My Notes:

Puttu, a healthier dish must have definitely found its way on your breakfast table. The frequency depends on the family's choice. ;) 

The most common one is the rice puttu or in some families, ragi puttu may take its place. 

Recently at the Indian grocery shop, my husband chanced upon this wheat puttu flour and bought a packet. I tried for the first time and well-received by all. The rich aroma of the steamed wheat was the highlight. The wholesome grain is grained neither a coarse nor a smooth fine powder. 

I'm not sure if one can try to prepare this puttu flour from scratch of whole wheat.Readily available puttu flour is a blessing. We can continue to enjoy the readymade puttu flour and definitely one of the best choices for your breakfast menu. 

The puttu maker is usually a long tube like metal utensil to be fitted to a steamer for steaming. This small cup shaped cute puttu maker was given by chithi at madurai in Dec 2020. Since then I have brought back the menu regularly. It is so convenient to steam individual portions and serve.   

I prefer to have my puttu mixed with ripe banana and without sugar. The ghee and the grated coconut is sufficing.

My husband prefers puttu, hot milk and unrefined sugar. 

My elder son's choice is puttu and kadalai curry - the spicy black chickpeas gravy. 

Whatever is your choice, enjoy the food. 

Horse gram steamed cake / Dhoklas. கொள்ளு டோக்ளா

Horse gram steamed cake

 கொள்ளு டோக்ளா 

       
                                    
Ingredients:
Horsegram ( கொள்ளு )- 1 cup
Green chili ( பச்சை மிளகாய்) - 3
Ginger ( இஞ்சி) - 1-inch piece
Shredded coconut ( துருவிய தேங்காய்)  - 2 tbsp
Turmeric powder ( மஞ்சள் தூள்) - 1/4 tsp
Salt to taste ( தேவைக்கேற்ற உப்பு)
For tempering:( தாளிக்க)
Coconut oil ( தேங்காய் எண்ணெய்) - 2 tbsp
Mustard seeds ( கடுகு) - 1tsp
Asafoetida ( பெருங்காயம்)- a pinch
Curry leaves ( கறிவேப்பிலை) - 1 twig
Coriander leaves ( கொத்தமல்லி ) - 2 tsp ( finely chopped)
Steps: 
Wash and soak the horse gram lentil overnight. Drain, rinse again and drain the water. In a food processor or mixer/blender, add the soaked lentil, peeled ginger, 4 cloves garlic, green chilies and salt to taste. Pulse the ingredient without adding water. Use a spoon to mix well. Then add little water and grind to a fluffy batter. Add turmeric powder.

Grease a stainless steel plate with coconut oil. Pour and level the batter.

Steam the batter in a steamer. 

Steam for 8 to 10 minutes. 

Cool and cut the steamed dhoklas into diamond shapes. In a saucepan, heat a tablespoon of coconut oil. Add mustard seeds, curry leaves and asafoetida. As the mustard cracks, remove from fire. Pour the tempering over the dhoklas.

Garnish with shredded coconut...

...  and the coriander leaves.
Serve hot as it is or with any dip of your choice, Coriander, mint or tomato chutney. 

My Notes:

    A great source of plant-based protein, this lentil/pulse grows in a wide range of adverse climate but unfortunately it is an underutilized lentil. In addition to providing adequate protein requirements, Horse gram keeps your stomach full for a longer time. 

The original dhokla of Gujarati cuisine is made of besan flour. I had given a twist by changing the main ingredient and almost achieved to satisfy my son's taste bud. I love dhoklas and my friend Priti Sule makes irresistible ones. 

I have neither used ENO salt nor baking powder. My son commented that it is dense though soft. 

Maybe I should let to stand for a few hours to ferment and then whisk well for 2 minutes to get those fluffy spongy dhoklas. Alternatively, add some curd to the batter to make it frothy. Choices for Improvisation is vast. This is my maiden venture, better ones next time. ;)

For tempering, I have used only mustard seeds in coconut oil. Cumin, sesame seeds can also be used. 

If your dhoklas look dry, then while tempering, boil a few spoons of water after the mustard has cracked and pour the boiling water over the dhoklas. You can also sprinkle lemon juice to make it moist as well as for those tangy dhoklas.   

Milk Gheer / பால் பாயாசம்

Milk Gheer 

பால் பாயாசம்

Ingredients:

Basmati Rice ( பாசுமதி அரிசி) - 4 tbsp

Milk ( பால் ) - 1 litre

Sugar ( சக்கரை)  - 6 tbsp

Saffron ( குங்குமப்பூ) - a few strands

Ghee ( நெய் ) - 1 tsp

In a heavy bottom pan heat a teaspoon of ghee.
 Stir in the basmati rice and toast until they become aromatic.
Make sure grains don't change colour . 

Remove the rice. Boil milk in the same pan.
Scoop a few teaspoons of hot milk and soak the saffron in it 

Add the rice and cook on medium flame. 

Once the rice is soft-cooked, add the sugar and continue cooking for 2 more minutes. Switch off the flame and add the saffron. Stir well and let it stand for a few minutes. Serve the kheer hot.
My Notes:
A traditional, rich and creamy Indian classic dessert prepared with minimum ingredients of rice and milk.
Count the number of heads you will be serving and take that many numbers of spoons of basmati rice. yes.I'm correct, one tablespoon per person is the right choice and 200ml to 250ml of milk per person. This way you will not end up serving a thick rice porridge but a creamy yummy payasam.
The amount of sugar is also less as the thickened milk gives sweetness. You may increase the sugar amount based on your preference.
I have heard that this payasam is prepared this way at Udipi/ Guruvayoor Krishnan temple with saffron alone as a flavouring and offered to the deity. Not adding any additional spices like cardamom or seasoning like cashew nuts and raisins. We too love the payasam this way.
Payasam, the Indian dessert in liquid form, is prepared for a festival occasion or during a feast.
This payasam is a very simple and easy kheer/payasam recipe compared to any other milk-based Indian desserts. But a highly sought after dessert. The flavourful long basmati rice here and there on a thick creamy milk base is irresistible.
I had prepared this after Sundara Kanda parayanam and Ramar Pattabhisegam. A seamless mix of faith and divinity has always added extra flavour to the food offered to God and this payasam is no exception.
Those who want to try to make Indian dessert, this is the one for you to get full applaud. You can not go wrong. Enjoy making for your loved ones.

Hummus

Hummus 

Ingredients:

Chickpeas - 1 cup 

White sesame seeds ( for tahini ) - 1/2 cup

Lemon juice - 2 tsp

Olive oil or Sesame oil - 2 tbsp

Garlic - 2 cloves

Salt to taste 

Steps:

Soak the chickpeas overnight. Boil in a pressure cooker with a pinch of salt added. Chickpeas have to be soft cooked. Drain water and keep aside.

In a preheated pan dry roast the sesame seeds. Stir continuously until the seeds change colour slightly and become fragrant. Let it cool. To prepare tahini, process the sesame seeds until a crumbly paste begins to form. Scrap down from the sides of the jar, run again after adding one or two teaspoons of olive oil. 

When a smooth paste is formed, that is it. Tahini is ready to use. 

To the tahini lemon juice and add chickpeas to blend to a fine paste. Add soaked garlic and salt to taste. Run in the processor for a minute. Transfer to a clean dry container. Lasts for a week if refrigerated. 

Use as a dip for chips, veggie sticks or as a spread. 

Choice of Hummus and Avacado spread for the toast. 

My Notes:
Please try to use home-cooked chickpeas and not a canned one. I saw many recipes using canned ones. If you soak overnight or for a minimum of 3 hours, chickpeas can be soft cooked. In a pressure cooker, it takes 20 minutes but I  have to admit that cooking in an open pot takes a longer time and troublesome. But when it comes to flavour, homecooked gives a slight edge over canned chickpeas. 

White sesame seeds, hulled seeds, best goes with this recipe than the unhulled variety. 

The order in which you add the ingredients makes the difference in texture and flavour. Tahini and lime juice to run for a minute in the processor and then add chickpeas and olive oil. finally, sprinkle some cold water. 

Fresh garlic adds a little zest. You can also exclude if garlic is not your choice.
To get off with the raw garlic taste, finely chop and soak the garlic in half tsp of olive oil for a few minutes before adding to the rest of the ingredients.

Olive oil makes the texture luxurious. Also, it is easy and smooth if you are using it as a spread. I had used it for my wholemeal toast.

Coldwater, one or two teaspoons, drizzled while processing turns the hummus more fluffy and smooth.
You can add red peppers, pine nuts or other spices for options. I had kept to the simple original recipe.
Hummus was introduced to me by my sons when we had been to dine at a restaurant serving Mediterranean dishes. I noticed a familiar taste as I dipped it and tasted with the starter. I got hooked on with the taste and will go for it whenever there is an option in the menu card.
It had taken quite a few years for me to prepare this ridiculously, yes ridiculously, easy to make dip.  and it is no less in taste and texture of the ones served at restaurants. We always cook the regular Indian style chickpea dishes- channa masala or the south Indian style sundal. Covid-19 has become an excuse to try out new recipes.😀

Cream of Mushroom Soup / காளான் சூப்

Cream of Mushroom Soup

காளான் சூப் 

 Ingredients:
Button Mushroom (காளான்)- 250 g
White Onion ( வெள்ளை வெங்காயம்)- 1 big size
Black peppercorns ( கருப்பு மிளகு) - 10 to 12
Butter ( வெண்ணெய்)- 2 tsp
Fresh Milk ( பால்) - 1 cup / 200ml
Salt to taste ( தேவைக்கேற்ற உப்பு)

Wash and dice the mushrooms. Peel and slice the onions.

Preheat a saucepan. Melt butter.

Saute onions on medium flame

Toss in the mushrooms and turn gently. 

Saute mushroom and onion in butter until done. Let it cool.
Save a few mushroom pieces for garnishing and transfer the rest to a blender, add the pepper corns and puree until smooth.

Return the pureed soup to the pan/pot. 

Add in the fresh milk, mix well.
Once it starts boiling, transfer to serving bowls.
Serve hot garnished with chopped sauteed mushroom. 

My Notes:

I love this cream of mushroom. It is not only a filling meal on its own but also the most preferred comfort food of mine. I can have this at any time of the day.

 I have not used any vegetable broth or water. Fresh milk enhances the mushroom flavour. So do not compromise on that and go for low-fat fresh milk.

Garlic nor any other spices are added as we prefer the simple tantalizing soup this way. Rich flavourful soup with minimum ingredients.

I always prefer whole black pepper for soups as freshly ground pepper releases rich flavour sealed in the corns. When you puree the ingredients, add in the peppercorns. White onion is a milder variant and best suits this recipe.

Serve hot with garlic toast. 

Fresh Basil Pesto Sauce

Fresh Basil Pesto Sauce

Ingredients:

Fresh Basil leaves - 2 cups

Garlic cloves - 4 

Almonds or Pine nuts or walnuts - 1/2 cup

Black pepper - 1/2 tsp

Rock salt or Kosher salt - 1/4tsp

Olive oil - 1/3 cup 

( I have not included any hard cheese as I prefer to include while cooking pasta or any other recipe that calls for the pesto sauce)

Soak almonds for 30 minutes. Peel.

In a food processor or blender combine all the ingredients except for the olive oil. Pulse until coarsely chopped.
Add the olive oil and pulse again. 

Add to a clean dry container or bottle. Use it straightway or refrigerate.  Stays fresh for a week.

My Notes:

Pesto sauce made from basil leaves is used for Italian dishes like pasta or gnocchi or as a dip. The basils are sweet and mild in the aroma.  I like to just pop one or two leaves and enjoy chewing it fresh. 

Since pine nuts were not available, I went ahead with almonds. Wouldnt try walnuts due to its bitter taste. The challenge is to buy the lighter skin coloured fresh walnuts which are sweet. As they age, skin darkens and bitterness develops. 

With the COVID-19 circuit breaker period, boys at home, it has been sauce making week. Started with Guacamole, then the hummus and now to pesto. The homemade sauces really make the difference in your dish and worth the effort. 

A simple yet flavourful sauce that does not call for any other spices to add on.

Bamboo Rice Pongal / மூங்கில் அரிசி வெண் பொங்கல்

Bamboo Rice Pongal 

மூங்கில் அரிசி வெண் பொங்கல்

Ingredients:

Bamboo rice ( மூங்கில் அரிசி) - 1 cup

Moong Dhal / Split green gram (பாசிப்பருப்பு) - 1/3 cup 

Ginger (இஞ்சி) - 1" finely chopped

Black Pepper (மிளகு) - 1tsp

Cumin seeds (சீரகம்) - 1tsp

Cashew nuts (முந்திரிப்பருப்பு) -6 to 8

Ghee(நெய்) - 4 tbsp

Curry Leaves (கறிவேப்பிலை) - 1 twig

Salt to taste (தேவைக்கேற்ற உப்பு) 

Steps:
In a heavy bottom pan dry roast the rice until you get the aroma. Remove. In the same pan dry roast the moong dhal. Soak the rice and dhal in water for a minimum of 30 minutes.

In a pressure cooker add 2 tbsp of ghee. When hot, add pepper and cumin seeds. As they crack add the chopped ginger and curry leaves. Add the cashew nuts and saute well.

Add 4 cups of water and salt to taste.

When the water is boiling add the rice and dhal. Cook in medium flame. Let it cook for 3 whistles and continue cooking in low flame for 5 more minutes. Switch off the flame. After the standing time, open the cooker add the remaining ghee and mix well. Transfer to a serving bowl.

Serve the hot pongal with coconut chutney and sambar. 

My Notes:

This is an amazing rice variety high in fibre, protein and vitamin. Low in GI, Bamboo rice has many health benefits. 

Its benefits aside, try this recipe if you are looking for a change from the regular savoury rice pongal / venn pongal made with white ponni rice.

Bamboo rice takes a longer time to cook, so soak the rice in hot water and use the same water while cooking. Alternatively, rice can be broken into halves in a processor and then cook.