Festive Food Makar Sankranthi

Reposting the delicious Sweet Kichidi for the Festive Food Event Makar Sankranthi hosted by Priti at Indian Khana

Health mix Puttu

Puttu and kadala curry is a typical Kerala breakfast dish and I never got to eat it until my marriage. I just loved it the first time I tasted it and this puttu became one of our favourites and being one of the easiest ones to make i had no problems at all. The only requirement is the puttu maker for perfect puttus. But one can use a thali as well. I usually made normal white rice flour puttu. Lately when i came across Sharmi's blog at Neivedyam i got to know there are many varieties too and luckily I got the Double Horse Brand Puttu flour and tried my hands on health mix puttu and it really tasted great. I have not made any major changes at all. Sharmi's recipe is here.

Ingredients:
Health mix puttu flour - 2 cups
Freshly grated coconut - 1 cup
salt - 1 tsp
sugar - 1tsp

Mix the puttu flour,salt and sugar well. Sprinkle little quantity of water on the flour mixture and mix. Keep sprinkling water until the flour mixture seems to be moist but not doughy. As sharmi said Check for doneness by taking some flour in your hand to make a fist and see if the flour holds together. This means the mix is ready to get steamed.

Heat the bottom pot of the puttu maker with half the water in it. Meanwhile Sprinkle little grated coconut on the bottom of the puttu cyclinder. Spread moist flour on it followed by the grated coconut. Continue layering till the cyclinder is filled finishing with a coconut layer. Cover the puttu vessel with a lid and steam for 10 minutes.

When done, remove the lid and push the puttu with a help of a round rod(which comes along with a puttu maker) onto a serving plate.
Serve hot with kadala curry or chutney or bananas

This dish goes for the event MBP: Easy Breezy Breakfast Event which was started by Coffee of the spice cafe

Schezuan Fried Rice

Veg Fried Rice has always been our favourite. Even if I prepare this dish every week sakshi and RK have no issues. Hence I tried this variation of fried rice which i got from Tarla dalal's Rice Recipes and I am glad i tried it.

Ingredients:
Basmathi Rice - 2 cups
garlic - 4 cloves
vegetables - 1 cup (carrots, capsicum, cabbage and beans)
spring onions - 2 stalks
schezuan sauce - 2 tbsp ( recipe below)
oil - 1 tbsp
salt to taste

Schezuan Sauce: makes ¾cup
Dry red chillies - 12 to 15 (kashmiri or Begdi)
white vinegar - 3 tbsp
garlic - 3 cloves
sugar - 2 tsp
sesame oil - 1 tbsp
salt - 1 tsp

Soak the dry red chillies in warm water for 10 to 15 minutes. Drain out all the water from the chillies and discard it. Grind all the ingredients except the oil in a blender to a fine paste. Keep aside. Heat oil to smoking point and pour over the paste. Mix well. Allow to cool and store refrigerated in an air tight container. Use as and when required.




Method: Schezuan Fried Rice
Heat a pot of water and get to a boil. Wash the rice and add to the boiling water. Add salt and cook till the rice is just done. drain off the water and set the rice to cool on a paper towel. This step can be done well in advance if preparing for a party.
Peel and finely chop garlic. Wash and finely slice all the vegetables. Wash and chop separately spring onions green and white.



Heat oil, add chopped garlic and saute till it turns golden in colour. Add spring onion white and veggies and saute for 2 to 3 minutes on high flame. Add schezuan sauce and cook for another minute. Add cooked rice, spring onion greens, salt and mix well. Toss for a few seconds till all the ingredients are well mixed. Serve hot.

This dish is on its way for the Event HARVEST: THE FESTIVAL OF RICE hosted by Sudeshna at Here I cook

Thingalavare kolombo ( bean Sambar)

Thingalavare in english is French bean is what I assumed. But i am not sure!! Anybody there to help me out ??

This bean is widely used to make many dishes in Konkani cuisine. My amma mainly prepares thingalavare gashi, saar upkari, saung and sambar. We as kids used to relish this with rice as well as dosas instead of chutneys. This bean powder is said to have many medicinal properties.

Ingredients:
Thingalavare/french beans - 1/2 cup
potatoes - 1 small
sambar powder - 2 tsp
onion - 1 small
tomatoes - 1 medium
coriander leaves- handfull
salt to taste

Method:

Soak thingalavare in water overnight. Next day morning drain the soaked water and add 3 cups of fresh water.
Wash and peel potatoes into small cubes.
Pressure cook the bean along with potatoes till done
Wash and chop tomatoes. Peel onions and chop them roughly.
Take the cooked beans and potatoes in a vessel and get them to a boil. Add salt, onions and tomatoes and cook further for 5 minutes or till the tomatoes are cooked.
Now add sambar powder and mix well. Add chopped coriander leaves and boil further till consistent gravy is obtained. Bean sambar is ready to be served along with rice and any side dish of your choice.

Rajma Sambar is also made similarly but using kidney beans (Rajma).

This dish is on its way to the event "My Legume Love Affair, Seventh helping" hosted by
Cooking 4 all Seasons and to The well Seasoned Cook by Susan.

cabbage and green peas curry

This is a semi-dry side dish which goes well with rice as well as chapathi. All the ingredients are stir fried in very little oil and hence an healthy dish made in a very less time.

Ingredients:
Green Cabbage - 1 cup
fresh or frozen green peas - 1 cup
tomato - 1 medium
turmeric powder(haldi) - ¼tsp
green chillies - 1-2
garam masala - ½ tsp
cumin seeds - 1 tsp
oil - 2 tsp
mustard seeds - 1 tsp
curry leaves - 7-8
coriander leaves - few strands

Method:
Wash and shred cabbage finely.
Defrost green peas (if using fresh wash and use MW directly) and Microwave HIGH for 1 minute.
wash and chop tomato into fine pieces.

Heat oil over medium heat. Add cumin seeds, mustard seeds and curry leaves. Let them splutter. Add cabbage, green chillies and turmeric , mix well. Cover, simmer and cook for 5 minutes till half done. Then add peas, tomatoes and cook for another 5 minutes till crisp and tender. Finally add garam masala and salt. Garnish with coriander leaves.

This dish and Surnali goes to the event FIC- JANUARY- YELLOW by Sunshinemom at Tongue Ticklers