My comfort food

Comfort Food is all about nostalgia to me. It is all about getting that heavy feeling in my heart while savoring it. The sad part is that while growing up; I never realized that what I was eating right then would be my ‘comfort food’ later in my life. You would never realize that in some years, eating a certain food would bring tears to your eyes and you would feel like hugging the food right in front of you.

When Revathi posted the theme, I first didn’t know what my comfort food was. So many different foods back home made by my mom displayed like a slideshow in my mind.Then I realized,It is not what food it is, it is that feeling you get.

I get it in when I eat food packed in a sautéed banana-leaf by my mom.

I get in when I eat it inside a train half way away from home listening to the sound of the train and trying to eat it balancing on the lap, with a book open and the wind trying to blow it all away.

I get it when I know my mom has packed three times the food I normally eat, to compensate for the long days ahead at college or work away from home. I stuff myself, wishing I was a Camel.

I get it when I lick my fingers for the last bit of it, wiping it on the newspaper that covers the leaf and throwing it away on the tracks and longingly looking at it again through the rusty window bars.It is that special taste, none else can experience with you.

Bombay Beef Fry

I don’t know why it is always referred as lazy Sundays. Back home, it was always hectic Sundays. We had to get up at 7 and get ready for Church at 9 a.m. Oh! How we hated it. Since we had to receive the Holy Quarbana, we had to have our breakfast two hours before church and then brush again to cleanse our mouths.

During those days, when the T.V Serial ‘Ramayana’ aired at 9.30 a.m., lot of people started skipping the morning mass for the evening one. My mother was one among them when my Dad was not at home. But the problem was morning Sunday Mass held a lot of ‘traditions’ like meeting people after the Mass, then walking back from Church and stopping at some of my mom's friend’s house on the way to discuss what their Sunday special was. Last stop would be at the meat shop of Hassanikka for a ½ k. g. of beef.

During the weekdays we never ate meat. Sunday was our meat day. Those days meat was quite expensive, so meat was a precious commodity and getting a chicken leg was like winning a lottery. Maybe because it was served not very often and when served, the quantity was so less, it tasted so good unlike now when I don’t like to eat meat that much and I crave for vegetarian meals. Also, I do think the meat we got back home was not ‘glorified’ Organic, but it did eat grass and did not have antibiotic treatments.Outside Kerala, I think it is very hard to find good beef.

Hindus regard Cow as sacred and you would get stares if you even said you eat beef. But in Kerala, even most Hindus eat beef.

This special and quick beef fry is from my Late Uncle. He used to call this Bombay Beef Fry only because he used to make it regularly during his bachelor days in Bombay, now called as Mumbai.Shallot is the main ingredient.

For 2 cups of beef, 1 cup of shallot diced.

First dice the beef to bite sized pieces and cook the beef with enough salt, ¼ tsp turmeric powder and 2 tsp chili powder.

Then heat ¼ cup of oil, splutter 1 tsp of mustard seeds, 3 sprigs of curry leaves. Now sauté the diced shallots until it is about to turn brown. Keep the flame to medium and add the cooked beef and sauté well. You should make it real dry. The beef should be sautéed well until the beef turns a brown color. It will take a good amount of time to get the beef dry. The actual thing is to sauté it until it will burn.This dish doesn’t have any garam or meat masala. Shallots sautéed with the beef give it a completely different taste and flavor. Serve with rice or roti.

Drumstick Leaves Fry (Muringa ila thoran)

Did you all see how Kitchenmate grew her own drumstick tree in a pot? I was so excited to see that. Because that definitely meant everybody can grow it in a pot even if you live in a place with 6 months of winter, just like a curry leaf plant. Now, I don’t know whether it will fruit in a pot, but it doesn’t matter. We can eat the leaves!
Those tiny pretty oval shape leaves holds so much nutrients, your body will thank you for that nutrient laden pot-of-gold. For that reason, it is called The Tree of Life.

I have a drumstick tree in my backyard. But it always had yellow leaves. I was going crazy because yellow leaves normally meant nitrogen deficiency and as soon as I feed them ( Organic Nitrogen fertilizer like Blood Meal etc) and turn, it would have yellow leaves. The soil we have here is beach type sandy soil and it means not even 1% of nitrogen. We have to buy and feed tons and tons of good soil for plants to grow. Still it had yellow unhealthy leaves.
I then asked a virtual blogger friend Mr. Chandra Shekar, and he advised me to feed it Magnesium. I did and Voila! It never had another yellow leaf (touch wood!).

For people who are planning to grow this in pots, you don’t have any worries like this. Since, you can control the soil nutrients easily.

This grows very fast; it can reach up to seven or more feet in a single year. You can trim the top of the tree when it reaches a certain preferred height like 4 or 5 feet. It will grow back soon.So, if possible try to grow a drumstick tree. A sunny window is all you need. You can germinate from seeds or get a tree from TopTropicals.com.
Okay, now roll up your sleeves for some real work:-).

The stems taste very bitter if added. So you need to really pluck the leaves from the tiny stems. Inspect and wash the leaves thoroughly under running water. Now pluck the leaves from the stems.

For 3 cups of leavesHeat 2 tsp of oil, splutter ½ tsp mustard seeds and two dried red chilies and a sprig of curry leaves. Add 2 tsp of urad dal or chana dal and sauté them. Add 1 cup of diced onion or shallots along with 5 green chilies diced. When onions are sautéed well, add the leaves and mix everything with some salt and turmeric powder. Close and cook for 6 or seven minutes. This cooks very fast. Now, add ½ cup of shredded coconut to the mixture, mix well and close and cook for another 3 minutes.That’s it. Pot of Gold is ready. Serve with rice or chapathi.If you know Malayalam, check out this wonderful malayalam article about Muringa Leaves, by a dear blogger Devan.

Boiled Cassava (Kappa Puzhungiyathu)

If you have never tasted Cassava, I want you to taste this delicious but simple and down-to-earth food.

My earlier post about kappa dealt with the dried Cassava. This is about fresh Cassava, which is available almost everywhere in U.S even in small town U.S, because I think it is produced largely in South America.

There is a certain way to clean and boil kappa. Kitchenmate asked me a while ago, how to choose a good kappa.Very simple! Break the thin end of long kappa stick and view the white inside. If it is pure white without any brown or black spots, it is good kappa. Also, a good kappa will be very hard to touch.

The starchy part of kappa is covered with two type of skins. It has a very thin brown skin and a pinkish hard white skin. You have to remove both. Cut both ends of the kappa. Kappa has a head part which is very hard and you can’t cook it well. So cut off the head which looks and feels like a tree trunk. Cut off only one inch or so of the tail portion. Now dice into 5 inch pieces.
Then, take a good strong wide blade knife on your right hand, hold the kappa piece on your left hand and with a sudden vertical cutting action, force a straight line impression on the kappa skin. Now, peel the skin off by rotating the kappa on your left hand.
There you can see the hard peel. You peel both the skins at one go.Dice the piece into 5 or 6 long pieces.Add water so that all the pieces will be immersed completely. Do not cover. When the water boils, strain the water. This is very important. Whatever people tell you, do not miss this step. Do not!

Now add the same amount of water, some salt and boil it again until very very soft when you pierce it with a fork. The boiled pieces should feel like solid butter kept at room temperature about 10 minutes. Not very soft and not hard at all. Strain the water completely.Serve with Kaanthari Chutney, Fish Curry, Meat Curry or any curry you would serve with rice and yummmmm…you will become an addict instantly!This can be served as a light evening snack or even as lunch or dinner.

Fish and Mango Curry

Time for some yummy fish, folks?This was supposed to be my entry for the first Jihva for Mangoes.

If there is a dish that imparts the exact flavour of raw unripe mangoes, it is Fish with Mango Curry. People make this with sun dried unripe mangoes too. Yummm…that’s another taste altogether! Just like sambar, when you make fish curry, you need a little sourness to the curry. Some add tomatoes, kokum, kudampuli or something as wonderful as sour mangoes.I don’t know how many times my Dad has said this, but if he is at home when it rains in April, he would tell us kids, “You know at my home in our village, when it rains, the small mangoes would fall on the tiled roof and would create a lovely music note…tapa tapa…tapa…” and he would longingly look at the rain outside to immerse himself in nostalgia…and we kids would look at him with our wide open eyes and ask…"Really, then what happened?” He would instantly snap back to real life and would say, “Then? Then, nothing! The rain stopped”...and he would brush us off.
For 3 cup fresh fish slices, take 1 cup Mango Slices (Make sure they are sour) peeled and diced.

Grind together 1 cup of coconut, 2 tsp of coriander powder, 2 tsp of red chili powder, 1/4 tsp of fenugreek seeds, 1/2 tsp of turmeric powder to a smooth paste.

Mix this with the mango and fish slices. Add 6 or 7 green chilies diced, crushed ginger pieces 2 tsp, crushed garlic ¼ cup, 3 sprigs of curry leaves. Add salt.Add 2 cups of water to this and cook in medium flame.

The curry should be very thick. So add water accordingly.Heat 2 tsp of coconut oil, sauté 3 green chilies split, saute1 sprig of curry leaves and sauté 1 shallot diced very thin until it browns.Add this to the cooked fish curry.
Serve with Rice.

Tips: While making fish curry, select fleshy fish and scrub the skin with lemon juice and salt. Keep aside in a strainer for sometime. Also, always make 'thick' fish curry.

GBP Summer 2006-July

I am sooooo happy to see so many of you guessed it right! Oh-ho! But I only have one trophy with me? Can you all please share? :-) . It is indeed Snake Gourd or Padavalanga in Malayalam.This is my GBP Summer 2006-July Entry. Recipe with Snake GourdHurry up folks! Just two more months for the Round up. I will post the Green Blog Project Summer Round up on October 1st.

If you still havent started your little garden, C'mon get a small pot, plant some parsley or thyme and keep it near your window (No excuses for not having a window!). Make some dish with that and send me your entries to, yes finally I created an email Id :-) greenblogproject AT gmail DOT com OR just post a comment on the GBP Summer Link.

Okay, I also want to hear stories about "Why it didnt grow?" too. Maybe we can see what happened. If you can take pictures, I could use that as a small sub heading in the Round Up Post.

I am really really happy, when someone sends me an entry from a patio or a window sill garden! I know the trouble you guys go through for that!

THANKS a million to a lot of sweet bloggers for spreading the Word. You guys are sooo sweet!

Guess the Flower - July 18.

Can you guess this flower? This produces a vegetable, we South Indians love but we rarely get it here in U.S and even if we get it, we have to pay through the nose. It is 5$ per pound here in Florida. If you can really guess this flower, I will award you with the "Green Guesser" Award :)Shape of this flower is very peculiar with tiny strings from each petals. Do you know?I really hope these guess posts give you lot if information about the vegetables or fruits we forget. At times, I think our next generations would end up thinking pineapple grows in a tree since it is an 'apple', since we see vegetables and fruits only on neatly arranged shopping isles these days.

Karinaaranga Curry (Lemon Curry)

What’s the cross between a pickle and a curry? Yeah, it is Karinaaranga Curry!
Melody of flavors in your mouth and even after days of savoring it, you would keep on wondering whether it was a pickle or a curry. Whatever it was, you would go crazy searching for the recipe, asking your friends or googling to recreate it in your kitchen so you could feel it again…
One such dish, my dear friends, is the Lemon Curry.Karinaaranga (That is in Malayalam. A dear blogger Priya searched and read for me, and came up with the name Eureka Lemons) . Alternatively, you can use the Lemons we get here in U.S. Or any other ripe lemon which is not sweet and also not too sour.

Recipe:
2 Big Lemons steamed for 10 minutes until the skin becomes very soft. Cut them open, deseed them and dice them into bite sized pieces. For me, this came up to 3 cups. So if you don’t get the Eureka Lemons, use 4 or 5 Lemons.

Urad Dal, Split Channa Dal, Raw Rice – 1 table spoon each. Roast them in 2 tsp sesame oil. Add 1 tsp of fenugreek seeds to this and 1 sprig of curry leaves and roast. Add ½ tsp of asafotedia powder to this, mix and take off from fire.

Grind together to a fine paste with Coriander Powder – 1 tbsp, Red Chili Powder – 4 tsp, Turmeric Powder - 1tsp
Lime-sized tamarind, soaked in 2 cups of warm water. Squeeze out the sour water. Make sure the tamarind is not too much. If you are not sure, add tamarind water in parts to the curry.

To this tamarind water, add 2 cups of water, ground paste and the lemon pieces. Add salt and cook in low flame until the dish thickens. Add 1 tsp of jaggery or brown sugar to this and mix.

Heat 2 tsp of sesame oil; splutter 2 tsp of mustard seeds and 4 red chilies split and add to this dish.
Serve with rice. It's taste is so unique, I have no other words to describe other than 'seductive'. Stores really well in your refrigerator.

Kanthaari Mulaku Chammanthi (Raw Green Chili Chutney)

What do I do when a certain Spicy Tiger announce the next Spice is Right theme, which is chilies?

I sit back, relax my grip on the mouse, throw my head back and give out an all-knowing laugh.

Why? Since I have the secret, oh-okay, some people know it, oh okay…okay, sorry the entire Kerala knows, recipe for the absolute chili chammanthi (chutney).

For the recipe, we need kanthaari mulaku. Nah! You cannot substitute with anything else and I don’t know the equivalent English term for this type of chili (Probably the English would not live to tell the taste, if they ever taste this hot chili pepper, hence no name, yet?) :-)
Women or girls who are smarter or naughtier or fiercer are 'lovingly' called Kanthaari in Kerala. It would roughly translate to a lioness or tigeress, I would think. And what other recipe is fit for the Spicy Tiger event? :-)

Three kanthaari mulaku (I used the white kanthaari, there is another dark green shorter version which is the best!) and one shallot (yes, we need shallot) ground coarsely in a mortar pestle.Add 1 tsp of coconut oil. (Yep, we need coconut oil) to this and mix the mixture using your index finger and then lick the index finger for that absolute flavor and a heady aroma, which will make you drool and tear. ;-)What's the best combination with this? Plain boiled Kassava pieces. Bliss! No other recipe gives you the exact flavour and pungency of this special chili.

Note: Will blog soon about how to boil Kassava.

Cucumber Kichadi / Pachadi

Most regions in Kerala call this dish Pachadi, but towards the south of Kerala it is called Kichadi.This is made with Indian cucumber or kani vellarikka. ‘kani’ ( ‘n’ is pronounced as in money) is added to the vellarikka (cucumber) part since it is kept as an offering for God on Vishu, which is the New Year for Malayalam calendar.

This type of cucumber available in Kerala is very soft inside and has the texture of the fleshy part of a very ripe apple. It is plucked when it is ripe and turns golden yellow in color.Peel the cucumber and discard the seeds. Dice into very small pieces (3 cups). You can definitely use English cucumber or any other cucumber variety too.Sprinkle some water and cook covered with some salt in low heat. Since cucumber has lot of water content, make sure you only sprinkle some water while cooking.

When it is cooked, add a very fine paste of coconut (Grind together 1 cup of freshly grated coconut, 1 tsp of black mustard seeds, 4 green chilies). Add ¼ cup of water if the paste is not watery. The dish should be thick so don’t add too much water. After adding the coconut, when it boils and the water evaporates, take off from fire.Heat 1 tsp coconut oil, splutter ¼ tsp mustard seeds, sauté 1 broken red chili.
Add to the dish and then add 1.5 cups of very thick curd (Not very sour and without any lumps).Serve with rice.This also is one of the Onam Sadyadish.

Thank You Series - I

Once upon a time, I googled for 'Moong Dal Sprouts' and was awe struck by what I saw.It was Open Sesame for me. An array of golden recipes made at home by a wonderful lady. Oh, Food Blogs? How come I, who thought of myself, as tech trend savvy, never ever, heard about this?

Then, I looked to the right side of her blog and discovered a whole new World, a welcome peek at a lot of fantastic kitchens! I am still awestruck by many of the creations by my dear blog buddies (Some of them have gone on to become my twin, my fairy, my sister, my dear friends)!

If one thing my husband approves of me doing is browsing food blogs, he is happy and excited like a kid at all the new dishes his wife is making. He has declared, "Now you have started to learn cooking"! Ah! Men! (rhymes with Amen! ;0)

The best part of food blogs is that you can ask the blogger your doubts about a particular recipe, which is like catching upon the basic training I missed with my mom and grandmom.

These are a few of those recipes I tried. There are many in my folder. But to start with…I used to make idlis and dosas before, but lovely Kitchenmate taught me to make the perfect idlis and dosas I have tasted, just like those I have had in Tamilnadu.
Idli Recipe : 4:1 (boiled rice: uraddal). Soak them overnight, grind urad dal first and rice separately. Her tip: Sprinkle water to the urad dal while it is grinding,which makes the dough very fluffy and the idlis soft like a flower.
Dosas
Darling RP's Salsa was finished off by my guests at the same speed of a salsa.
Strawberry Salsa

Saffron Hut's spectacular food pictures make any simple recipe look like an exclusive affair.Besan Burfi

And last from the Queen's blog:) .I have made so many dishes from Indira's blog I surely can't list them all, this one I remembered to take a picture.
Aloo Chole
Once again, thank you my dear buddies for being there with me in my culinary journey.

Guess the herb?

Update : Yes! I am so happy many of you guessed it right. That is too sweet.
It's Latin name is Coleus Amboinicus - Priya Bhaskaran gave me all the names!
Panikoorkka (പനിക്കൂര്‍ക്ക) in Malayalam - Sarah
Karpoora valli in Telugu - Vineela
Bilwa Pathrey in Kannada - Aparna and as she says it is Totally medicinal!
Cuban Oregano, Spanish Thyme - Diane
Broad Leaf Thyme - Devaragam

Very fragrant, smells like karpooram and the leaves are thick like a sponge. If you ever get one, please plant it in your yard in semi-shade. Or you can plant it in a container and keep it inside in Winter.

***
To me, maybe due to my limited English vocabulary, herbs always meant small plants which one uses for preparing quick home remedies. Herbs were something which you don’t ‘buy’ but search in your yard or your neighbor’s yard and find them, wash the dirt and use.

I come to U.S.A and everything is a herb here. I mean I never put ‘herbs’ in my curry. I didn’t understand that. Anyway by now, you would have understood I am not that intelligent :)
Also, when I read Fresh Herbs on shop isles, I wondered, Fresh Herbs? Isn’t that an Oxymoron? To me, herbs were always fresh, otherwise why use them?

I would go and search for these Fresh herbs, in small plastic packets, washed and ready to use and neatly labeled. I look at the price and I faint, $2 for 3 tiny stems? Herbs are costlier than milk? I don’t know why, but in my house we have this habit of always comparing other food stuff price with the price of milk. Anyway I never found a real ‘herb’ on those isles which will soothe the dizzy feeling I get when I see the price of it.

This entry is for Kalyn’s Weekend Herb Blogging. But before that, I want my dear friends to guess what this herb is. Clue: This is a REAL herb ;-), found so commonly in our yards back home.

flowers of the herb
leaves of the herb

For kids, the leaves are boiled with water and the water is used to bathe them when they are having fever or cold.

tulsi leaves and flower

The leaves of this herb and tulsi (Indian basil?) is boiled together to a decoction and served with honey to little kids when they are having fever and cold.

Munthirikkotthu (Sweet Moong Dal Balls)

Yipppee!! I am jiving for Jihva!Finally, finally I could make something on time to take part in the great Jihva for Dals.
This is a very traditional and very uncommon recipe from Kerala. To be specific, only seen and known in Central Kerala, or to be more precise, the exact centre point in Central Kerala. If you keep two steps to the left or right, you won’t find it and most people wont even know about it. (Now, please don’t tell me, “Hey I live in Bihar, we make this every day. This is our common snack and all”. I want to feel like I am giving out a secret authentic recipe :))

I wanted to blog this, particularly because it is disappearing fast. I asked ten Malayalees and only one of them have even heard about it. My mom-in-law makes it and packs them in loads when we travel back to U.S. If we are flying from my home, my mom and brothers would finish half the package...giving me excuses like ‘We never ate something like this’, ‘You already have half more packet for the two of you’,'You can ask her to make more, we cant’ and the rest of the package my husband finishes off with a vengeance the first two days after we reach here, claiming on homesickness. I end up with crumbs! This is her recipe for Munthirikkotthu (Munthiri means grapes in Malayalam and kothu means roughly powdered. However, there is no grapes in thisroasted rice

Roast 1 cup of split moong dal and 1 cup of raw rice separately in a pan brushed with ghee.roasted moong dal
Roast them well until moong dal turns golden and rice turns a little brown.ground mixture

Grind it together to a coarse sooji rawa consistency. Don’t grind fine.

Alternatively, you can only use moong dal for this.Then double the amount of moong dal in this recipe when it replaces rice.

Roast ¾ cup of coconut also after this in the same pan. Don’t brown it, just roast the coconut very dry. Also, Roast 1/2 cup of cashew nuts in ghee and dice them small.

450gm of Jaggery or Brown sugar powdered and liquefied with 3/4 or 1 cup of water.

Melt Jaggery and add water and make it a liquid. Add coconut to this mixture. Make sure the heat is low so as not to burn the jaggery or sugar.

While the sugar syrup is hot, Mix the moong dal, rice, ¼ tsp of cardamom powder, ¼ tsp of dry ginger powder and cashew. The mixture should not be watery.The trickiest messiest part is now. We need to make small balls with this mixture before the sugar hardens. Make small balls in your fist and press them tightly. You might need some extra hands if you are not quick enough.

This was hard for me, so what I did was, I took a 1 tbs measuring spoon and pressed the mixture into this and flipped the measuring spoon downwards so the mixture forms small balls, flat on one side. If you don’t have heat resistant hands, it is very hard. My measuring spoon trick would be good for you.making small balls with the mixture
My mom in law makes small round perfect balls, all with her own hands. While I was doing this, I really felt so bad for my mom-in-law. I will be busy shopping, talking,getting excited etc., while she is painstakingly doing all this for us and we just gulp them all without even thinking about all the hard work for a moment. I have never even seen her making this. I only see neat little packets. I am so bad :(

Let the small balls cool down completely. The sugar will harden when it cools which will make the balls hard.

Make a batter with the same consistency of ‘idli batter’. Add water to 1 cup of All Purpose Flour and 1 cup of idli rawa or rice which is coarsely ground. Roast ¼ cup of some black sesame seeds in ghee and add to this batter along with some salt.

Now dip the small balls in the batter and fry them in any frying oil. Dry them completely.This stays good for one or two months in a glass jar.Serve it as a snack.What’s the best way to your husband’s heart? Re-creating his childhood!

Tale of Puttu and two events

I didn’t like puttu...oops! I uttered that word…that’s like a food crime in Kerala. Can you imagine an American saying ‘I don’t like cheese’?

What cheese is to America is what puttu is to a Malayalee. If you can read Malayalam, go to this blog specially made for all puttu fans. So you know how crazy Kerala is about puttu, especially since it is Kerala’s own simple and easy breakfast. I disliked puttu before marriage since what I tasted was always hard and chewy.

Since God is funny, my husband loves puttu! He loves to eat it 24/7. No kidding, but puttu enjoys a more important place in our house than yours truly. I think Malayalee wives can understand that plight of mine.

Now, for puttu you need a puttu-maker or at least a pressure cooker and a chiratta (coconut shell). To complicate things, there is even a Bamboo Puttu Maker:). There are many puttu recipes from fellow Malayalee bloggers like RP, Priya, Reshma and a lovely pictorial link from RP's blog.

But how will someone without all these gadgets make the simple puttu?

Puttu is just the simple process of steaming roasted rice. Yes, you don’t need a complicated puttu-maker, but just a close weaved strainer and a pot that would fit the strainer without leaving any gaps for the steam to escape, just like a steamer basket. It would be good to have a lid which fits the vessel with a hole on the lid for the steam to escape. Now, if you don’t have a lid also, fine, just close with aluminum foil and punch a small hole.

Now you can buy puttu flour at stores. But Ah! You don’t get the real flavour of freshly ground rice with that. This is an entry for For the Love of Rice and I wanted to make it from scratch, yes precisely for the love of rice. (If planning to buy puttu flour from stores, precisely look for 'Puttu Podi' or 'Puttu Flour')

Soak 1 cup of raw rice overnight. Strain the rice next day. Dry the rice completely on a flat tray with a paper towel on the try.drying soaked rice
When the rice is completely dry, dry roast it on low flame for 10 or 15 minutes. The rice should NOT turn brown nor it should change it’s color. It should be roasted until the rice becomes very brittle, that’s all.ground rice
Grind it in your clean spice grinder. You don’t grind it fine like ‘All Purpose Flour’ for puttu. A fine sooji like texture is also okay. Store them. This will store good for one week or so.This ground flour from one cup of rice will make puttu for 4 people.

The next part is to wet the flour. Add salt to the flour. Wet flour should have a texture of wet sand. But it should flow smoothly if you take the flour and drop it. To make this texture, Mix hot water into the flour. Try adding only 1 table spoon of hot water each time until the texture becomes like wet sand. You will get a fantastic aroma, when you wet the flour from freshly ground flour. Keep aside for 10 minutes.wet puttu flour before steaming
Now we are going to make puttu. When buying or selecting the strainer keep in mind that, grated coconut should not fall off from the strainer. Take ¼ cup of fresh grated coconut and spread it on the strainer like a base. Now add wet flour on top of the coconut. Then add ¼ cup of coconut.using strainer instead of puttu gadgetssteaming puttu with close lid
Steam this with closed lid. Make sure the steam doesn’t escape. Cover with kitchen towel on the sides if your strainer doesn’t fit properly. Steam this for 15 minutes. Make sure the strainer bottom doesn’t touch the water in the pot.After 15 minutes of steaming, open lid and take off from heat and flip the strainer with the puttu on to a plate.Serve with bananas, boiled plantains, papad, boiled moong dal, kadala curry or anything you can imagine. I like it with some Fish Curry.

You can add cardamom powder or cumin powder to the puttu flour before steaming to make it aromatic.

I think someone named Ann posted a comment asking me, whether we can make puttu without coconut. Of course! It is upto you. The layering of puttu is protein – carbs – protein - carbs. So instead of coconut, add beans or meat any other protein you would like to add. Anything which you want to steam. I have never tried it, but have heard people trying it. So do at your own risk ;-)

Though innocuous to look at, puttu is a very heavy breakfast. So eat only half the quantity of what you think you can eat.Now what other entry is good for lovely Nandita’s Breakfast Event, than some God’s own puttu?

GBP Summer 2006 - June - Yellow Banana Peppers

What’s growing in my yard? For the month of June for GBP, it is yellow banana peppers!Pepper Flowering
Mature Banana Pepper
Another shot of mature pepperWhat do I do with them? Make Mulaku Baji or Batter Fried Banana Pepper.

Somehow Mulaku Bajis remind of Bangalore street food. Hot bajis in oil, multitude of English accents, pretty young girls and boys on motor bikes displaying the latest trends, lots of loud laughter and a feeling of new and vibrant India in the air.

Make cuts on banana pepper without splitting the ends and the head. For 5 chilis, make a very thick paste with 1 cup of besan flour,1/4 tsp of turmeric powder; grind one inch of ginger and 3 tsp of onion, 1 spring of curry leaves diced very thin. Banana Peppers are not that hot, so if you need extra hotness, add 1 tsp of chili powder. Add a pinch of baking soda. Add enough salt and mix everything together.Dip the pepper in the batter and coat well. Fry in hot peanut oil or frying oil. When both sides are brown, take them off the oil. Make sure you don’t eat the head part, since we haven't deseeded them. Or be brave and eat them.Serve it as a snack with hot tea, with some tomato sauce. Have a bite of it and have a taste of real India!