Mango Puttu/Mambhaza Puttu

 Mango Puttu Recipe | Mambhaza Puttu

 Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney. Puttu is usually prepared with plain roasted rice flour and grated coconut. Apart from normal white puttu,I tried something different using ripe Mangoes to make Mango Puttu .I made this during this mango season and it is yum. Adding yummy ripe mangoes to it makes it more delicious and healthier. You may not need any accompaniments with Mango Puttu.

 

Ingredients:

 Roasted Rice Flour / Store Bought Puttu Podi  - 2 cup

 Ripe sweet mangoes, roughly chopped as required

 Grated Coconut as required

 Salt -pinch

Sugar- 2 tbsp ( Optional)

 Method:

Prepare the rice flour mix:

In a bowl, take roasted puttu podi and a pinch of salt. Pour Mango puree (4-5 tbsp) little by little into the rice flour. 

Using fingers until it reaches a crumbly texture. When you press some flour between fingers, it should hold shape but crumble easily when touched. That’s the right consistency.

Layer the Puttu:

In a puttu maker start layering. First, a spoon of grated coconut, then a layer of mango pieces and then rice flour mix. Repeat the layers and end with grated coconut on top.

Steam the Puttu:

Place the puttu maker on top of the boiling pot or pressure cooker lid (without weight). Steam for 7–10 minutes.

  Serve:

Gently push out the steamed puttu onto a plate. Serve hot with ripe mango pieces.!

Vegetable Rava Handvo

Vegetable Rava Handvo

Instant Rava Vegetable Handvo is a delicious and healthy dish from the state of Gujarat. This Rava Handvo looks like a savoury cake. This instant handvo is made from Rava, chickpea flour, curds, vegetables, and a few fresh spices are the chief ingredients to make this dish. This dish can cooked on stove top in the non-stick pan. So you don’t have to have some special utensils to make this Hanvdo. It is Very easy, quick and healthy dish for breakfast or even a light dinner.

Ingredients

Rava/sooji-1 cup

Besan- ¼ cup

Curd-1 cup

Water-1/2cup

Shredded Carrot-1/2cup

Diced capcicum-1/2cup

Cauliflowergrated-1/2 cup

Red chili powder-1/2 tsp.

Turmeric powder- ¼ tsp.

Coriander powder-1tsp

Salt-as per taste

Ginger-green chilli paste-1tsp

 Black mustard seeds: 1tsp

 White sesame seeds: 1tsp

Cumin seeds-1/2 tsp

Curry leaves-few

Vegetable oil: 2tbs

Eno fruit salt: 1pkt

 

Method:

Making the batter

1.In a medium bowl take rava, besan and curd mix well.

 

2.Then add salt, turmeric, red chili powder, giner-greenchilli paste with the chopped veggies-carrots, cauliflower, capsicum and mix everything well. And let it rest for 10mins.

3.In the batter made, add eno fruit salt and add a little water a top and mix everything well.

Cooking the Handvo

1.Now take a medium pan and pour 2tbs of oil and heat up. Now add a little black mustard seeds ,jeera and Allow to splutter. When done add curry leaves, sesame seeds.

2. Now Pour batter carefully in oil. Spread batter evenly. Cover and allow to cook on very lowflame.

 

3.When the base turns crisp and golden brown, flip over to turn the handvo to the other side on to a plate

4.Now just repeat the same process like pouring oil and adding mustard seeds, sesame seeds and curry leaves and then place the other side of the handvo it and let it cook for 15mins with covered lid on medium flame.

5.Take out the Handvo carefully on a plate and cut it into pieces. As you will see that it has been perfectly cooked and has risen nicely. So serve it with chutney or ketchup.

   

Whole Wheat Bread

Whole Wheat Bread

Instead of buying bread from market I wish to try at home. With minimal ingredients and a very easy method,making bread is quite easy and once you start making it at home you will not buy it from the market.So, I thought to try my hands in bread making process. I baked breads But wheat bread Initially, it was a failed attempt just can't get the bread bake accurate the dough never rises. It's because the yeast is either expired or the temperature of water is not perfect for yeast to rise.  but I was determined to try  and  go through so many videos and recipes .finally I tried with instant yeast which can be mixed with the dry flour and kneaded into a dough, and came out perfect..It’s a 100% whole wheat bread which is soft, moist and flavourful. Freshly-baked Whole Wheat Bread is a delight to bite with butter jam!

Ingredients:

Wheat Flour -400 gm

Water - 170 ml

Instant Yeast -1 tsp

Sugar / Honey   2 tbsp

Vegetable Oil -/butter-2 tbsp

Milk Powder- 2 tbsp

Salt         1 tsp

Mixture of Milk and Vegetable Oil /Melted Butter

 

Method:- 

1. In a bowl take the wheat flour and make a well in it. To this add, instant dry yeast, sugar, milk powder lukewarm water and mix it well until you see small bubbles.

2. Now add more water and form a dough. Once the dough comes together, mix vegetable oil and salt and incorporate it in the dough properly. 

 

3. Knead the dough on a lightly floured surface for around 10 minutes.    Place the dough in a lightly greased bowl, cover it with wet cloth and set aside for 30 minutes [ first proofing]

4.After 30 minutes, transfer the sticky dough to a lightly floured  on table. Gently knead the dough for 10 minutes. You can add the little flour if required.

 5. After 10 minutes of gentle kneading, the dough will be smooth and flexible. Again, place the dough in a lightly greased bowl. Cover it with a wet cloth and let it rise at a warm place until it’s doubled in size. Usually, it will take 45 minutes to 1 hour, depending upon the weather. [ 2nd proofing]

 6.After the dough doubles in size take it out on lightly floured surface and knead it for a minute and round it up again and leave it on the board for another 15-20 minutes covered with a damp towel.

 

7.Then shape the dough  in a rectangular shape.Place the log of bread, into a well-greased bread tin of size 8 inches x 4 inches. Place the tin in a plastic bag for 30 minutes and keep aside for the dough to rise. .  [ 3rd proofing]

8.Just 10 minutes before the completion of 3rd proofing, pre-heat the oven at at 180°C

9.Brush the top of the loaf with a mixture of milk and vegetable oil.

10.Bake in a preheated oven at 180°C for around 25 to 30 min minutes. Check after 25 minutes.

11..Once the bread is out of the oven, brush melted butter on top and turn it out onto a cooling rack

12. Let it cool down to room temperature and slice it only after 2-3 hours.

13.You can slice the loaf only after complete cooling.

Ven pongal with Kathrikkai Gothsu

Ven Pongal

Ven Pongal is one of the traditional South Indian dish . It is the traditional neivedhyam in temple and at home.My family is not great fan of this dish. But for me  it is one of my favourite breakfast! The flavour of ghee with pepper is the unique taste of pongal. I  always have pongal with sambar / chutney or with Gothsu. But brinjal  Gothsu  is perfect side dish for Venpongal.

Ingredients:

Raw rice - 1 cup

yellow moong dal (pasi paruppu) -1/4 cup

Cashew nuts -few

Salt- as per taste 

Water-4 cups

 For the seasoning

 Ghee - 1 1/2 tbsp

Ginger finely chopped - 1 tsp
Cumin/ Jeera  - 1 tsp 
 Whole black pepper - 1 tsp 
 Curry leaves - few

Method:

1.Heat the cooker on medium heat, add a tablespoon of ghee. Add the washed moong dal and roast the dal in the ghee for about a minute.

2.Once the dal is roasted, add the rice, salt and 4 cups of water. Cover the pressure cooker, place the weight on and cook till one or two whistle. Switch off the flame and let the steam release.

3.Heat the pan, add 1 teaspoon on ghee and add the broken cashews and fry till they turn golden brown color. Take this out and keep it aside in a plate.

4.Heat ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, jeera seeds (you can pound pepper and jeera slightly for more flavor), curry leaves and pour it over the rice dal mix.

5.Add salt in the cooked rice-dal mixture and roasted  cashews to the cooked pongal.  Mix everything to combine. Remove off heat. 

6.Finally add  1 tbsp of ghee,mix well and serve immediately.

Serve hot with chutney /sambhar or with  gothsu.

Kathrikkai Gothsu:

 

Brinjal gotsu /Kathirikkai Gotsu  is prepared Traditionally by roasting brinjal in a direct flame. It gives a unique smoky taste and flavour to the dish. A perfect accompaniment for Pongal is the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. . This combination always works as tasty side for Pongal/Dosa and Idli.

Ingredients:

Big brinjal/ Eggplant-1

Onion – 1

Tomato – 2

Green chilli – 2 nos

Tamarind – small gooseberry sized ball

Sambar powder – 1 tbsp

Turmeric powder – 1/4 tsp

Mustard seeds – 1 tsp

Chana daal-1tsp

Urad daal-1tsp

Salt – 1 tsp or as reqd

Hing - pinch

Curry leaves – few sprigs

Red chilly-1

Oil – 1 tbsp

gratedJaggery-1tsp        

Method:

1.Wash the brinjal and dry it. then apply some oil in the outer part of brinjal .

2.Roast the brinjal in the direct flame (keep the flame low) till the brinjal slightly shrinks.  3.Prick some holes in the brinjal for cooking the inside part evenly.

4.Once cooked cool it down and peel off the skin. mash the flesh part and keep it aside

5.Add tamarind in one cup water for 15 minutes, extract the juice and discard the pulp.

6.Heat oil in a pan add mustard seeds once it splutters, add curry leaves, hing. Add onion, green ,redchillies saute until it turns crunchy, add turmeric powder, sambar powder, salt saute well and cook it covered with a lid.

7.Then add the brinjal and sauté lightly. Add the salt and add tomatoes and cook until they soften. Now add tamarind water and cook until raw smell leaves.finally add jaggery and

Remove from heat and Serve this kathirikai ghotsu with ven pongal.