Monday, October 1, 2012

Ragi Puttu

11/2 cups Ragi flour
1/2 cup Red rice puttu flour
A pinch of Cardamon powder
salt to taste
1/4 cup grated jaggery
1/2 cup freshly grated coconut

  • Heat a non stick pan and dry roast the ragi and red rice flour on a very low flame till it emits a nice aroma. Cool the flour and sieve it.
  • In a wide bowl, add the ragi, red rice flour, cardamon powder and salt and rub well to mix.  
  • Sprinkle water little by little to the flour and mix well till it resembles bread crumbs. 
  • In the meanwhile, boil water in the idli maker pan.
  • Now place the puttu flour on a clean wet cloth and steam for 5-7 mins.
  • Remove the puttu to a wide bowl, add the grated jaggery and coconut. Stir well to mix everything.
  • Serve the puttu hot.

Kathirikai Chutney

4 small Brinjals (Chopped)
1 Potato (Chopped)
3 Tomatoes (Chopped)
10 Shallots
5 cloves of garlic
3 Green chillies
A small tamarind piece
1/4 tsp Turmeric powder
1 tbsp Cumin
2 strands of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
2 Dry chillies
Oil for seasoning
salt to taste

  • Heat a tsp of oil in the pressure cooker, splutter the cumin seeds.
  • Then add the brinjals, potato, tomatoes, shallots, garlic, green chillies, turmeric powder and salt. Stir fry for few mins.
  • Now add the tamarind piece and water and pressure cook for 2 whistles.
  • When the pressure is down, open the cooker and mash the content coarsely with the masher while it is still hot.
  • Heat oil in a small pan, splutter the mustard seeds and urad dhal. Add the dry chillies and curry leaves. Fry for a min.
  • Then add the seasoning to the mashed brinjal chutney and stir well. 
  • Serve it hot with Idly or dosa.