Tuesday, January 16, 2018

Kadala Curry for Puttu | Simple Kadala Curry without Coconut

When Puttu makes an appearance,how can Kadala curry fall behind:).I have a couple of Kadala curry recipes here but this one is a bit different as in,it is not the so called 'authentic' way of preparing the same.I was so used to having Brown Kadala curry with Puttu that I was slightly amused when Ajay's mom prepared this curry.She makes this recipe for mainly two reasons,one Kabuli channa cooks quickly and two,this one is much lighter on the stomach as it does not have coconut.It pairs up beautifully with Puttu.
You can of course substitute this with brown channa if that's what you prefer.When I posted a picture of this curry on Instagram,someone commented that Puttu would taste great with Brown kadala curry and not this one.Every one's taste palette is different from one another right?What tastes delicious for one may not be the same for someone else.Anyway,I would taste something first before deciding if it is delicious to me or not!Authentic or otherwise.

So without any further ado,let's see how to prepare this super simple but equally delicious kadala curry which tastes awesome with Puttu.

Kadala Curry for Puttu | Simple Kadala Curry without Coconut

Ingredients

White Channa/Kabuli Channa - 1 cup,washed and soaked for 10 hours
Onion - 1 small,chopped
Potato - 1 medium,chopped
Salt to taste

Coconut oil(or any oil of your choice)- 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Shallots/Pearl onions - 1/2 cup,chopped(you could use regular onions too)
Red chilly powder - 1 tsp
Coriander powder - 1 1/2 tsp
Haldi - 1/4 tsp
Tomato - 1/2 of 1 medium tomato,chopped
Coriander leaves - 1/4 cup,chopped
Garam masala - 1/4 tsp(optional)

Method

In a pressure cooker,add the soaked and drained channa.Add enough water,salt to taste and mix in onion and potato.
Pressure cook for 20 minutes or until well cooked.Slightly mash the potatoes and a small portion of the cooked channa-this would make the gravy a bit thick.
In a kadai add oil and splutter mustard seeds.Add curry leaves and onions and saute for a few minutes.
Once the onions turn light brown add in the spice powders.Saute on low flame till the raw smell of the powders leave.
Add the tomatoes and mix well.Add a bit of the cooked channa water and cover and cook till the tomatoes turn pulpy.
Now add the cooked channa and mix well.Once the curry starts boiling,simmer and coo for 10-15 minutes.
Add coriander leaves and garam masala and switch off the flame.
Serve hot with Puttu.

Step by step Pictorial

In a pressure cooker,add the soaked and drained channa.Add enough water,salt to taste and mix in onion and potato.
Pressure cook for 20 minutes or until well cooked.
Slightly mash the potatoes and a small portion of the cooked channa-this would make the gravy a bit thick.
In a kadai add oil and splutter mustard seeds.
Add curry leaves and 
onions and saute for a few minutes.
Once the onions turn light brown add in the spice powders.Saute on low flame till the raw smell of the powders leave.
Add the tomatoes and mix well.
Add a bit of the cooked channa water and cover and cook 
till the tomatoes turn pulpy.
Now add the cooked channa and mix well.Once the curry starts boiling,simmer and cook for 10-15 minutes.
Add coriander leaves and 
garam masala and switch off the flame.
Serve hot with Puttu.

Tuesday, January 9, 2018

Whole Wheat Puttu | Gothambu Puttu

Happy New Year everyone! Hope all of you had a lovely start to the year and may this year bring us joy,happiness and prosperity!
If you've been reading my blog for a while or if you've been following me on Instagram you'd know that we love Puttu.It's been our Sunday breakfast since years and we absolutely love it.I mean,if waking up on a Sunday morning and getting the breakfast ready on the table when all I want to do is cuddle up under the blanket,doesn't declare my love for Puttu,I don't know what else would!!

Making Puttu did not come easy to me though.I've seen my amma make it and it didn't look complicated at all.But I have had my struggles.Sometimes the mix turns out dry and sometimes doughy.Sometimes soft and crumbly and other times hard as a rock.So it didn't come as a surprise to me when many commented on my Instagram pic of Puttu saying that it doesn't not come out right for them.So even though I'm posting the recipe for Gothambu Puttu here,the technique remains the same for any Puttu.
So here goes.The basic technique when you make puttu is moistening the flour so that no dry flour remains but at the same time you do not need too much water because that would make the flour lumpy and you'll end up with hard puttu.Though I had absolutely no issues while doing this with rice flour,I couldn't get the same results with the whole wheat puttu/gothambu puttu.

I came across this lovely fool-proof method here which makes the process so much easier,for rice as well as the wheat flour.All you need is a mixie jar :)I'll explain the process in step by step pictures.

Whole Wheat Puttu | Gothambu Puttu

Ingredients

Whole wheat flour /Atta -1/2 cup {plus 1-2 tbsp}
Salt to taste
Water - 1/4 cup*
Grated coconut - 1/2 cup

Method

Add atta and salt into a bowl and mix well.
Add water,one tablespoon at a time and keep mixing.You need to moisten the flour and make sure no dry flour remains.It may form lumps and it may even come together as one big ball of dough.Do not worry.
When there is no more dry flour,transfer the entire flour mix into your mixie jar-preferably the chutney jar.
Using the pulse mode in your mixie,pulse the mix for 1 second.
Open the mixie jar and add 1 tbsp of dry atta.Pulse for one more second.Do not keep pulsing or else it may start forming a dough.
If you still feel the mix is lumpy,add some more dry atta and pulse.
The trick here really,is to moisten the flour as much as possible and then by using the dry flour,bringing it back to puttu flour consistency.Use the pulse mode at 1 second intervals only.
Feel it with your fingers,you need a soft sand consistency.
Remove it to a bowl and add a tbsp of grated coconut.Mix well.
For making the puttu- add water to a pressure cooker and fill your puttu mould with grated coconut and puttu flour.{begin and end with grated coconut}
Place the puttu mould into the cooker nozzle and steam for 5-7 minutes.
Serve hot with Kadala curry.

Step by Step Pictorial

Add atta and salt into a bowl and mix well.
Add water,one tablespoon at a time and keep mixing.You need to moisten the flour and make sure no dry flour remains.It may form lumps and it may even come together as one big ball of dough.Do not worry.
When there is no more dry flour,transfer the entire flour mix into your mixie jar-preferably the chutney jar.
Using the pulse mode in your mixie,pulse the mix for 1 second.
Open the mixie jar and add 1 tbsp of dry atta.Pulse for one more second.
Do not keep pulsing or else it may start forming a dough.
If you still feel the mix is lumpy,add some more dry atta and pulse.
The trick here really,is to moisten the flour as much as possible and then by using the dry flour,bringing it back to puttu flour consistency.Use the pulse mode at 1 second intervals only.
Feel it with your fingers,you need a soft sand consistency.
Remove it to a bowl and add a tbsp of grated coconut.Mix well.
For making the puttu- add water to a pressure cooker and fill your puttu mould with grated coconut and puttu flour.
{begin and end with grated coconut}
Place the puttu mould into the cooker nozzle and steam for 5-7 minutes.
Serve hot with Kadala curry.

Sunday, December 24, 2017

Ann's Bakery Style Marble Cake

As a kid,I used to eagerly wait for Christmas.No we did not celebrate Christmas at home,nor did we receive any gifts from Santa.But still Xmas was special.Our home used to be filled with Plum Cakes,all of them received as gifts from my father's clients mainly.Since my family did not eat eggs most of them would be given away to friends,family,neighbours and our helps at home.One or two cakes would be kept at home for us kids.
That deep rich cake,laden with dry fruits and nuts,covered with a thick sugary icing and decorated with roses,flowers and leaves were what our dreams were made of!We could never have enough of it.Having tasted quite a few fruit cakes,I still believe that what we tasted during those days is unmatchable in taste and texture.

Though I wanted to make a Fruit cake this year,I chose not to as I have a li'l cake monster at home who wants to lick the bowl and spatula and waits like a hawk till it bakes so that he can have a piece :)Fruit Cake can wait :)
I chose this recipe as I am a big fan of Ann's Bakery cakes.The Rumberry Cake is among my most favorite,followed by this delicious Marble Cake.The recipe appeared on their Facebook page and I quickly jotted it down to try soon.What better occasion than Christmas right?I wish you all a Merry Christmas,hope you bake and serve and eat lot of Cakes and spread joy this season :)

Ann's Bakery Style Marble Cake


Recipe (as published on their Facebook Page)

Ingredients

Butter - 225 gms
Castor Sugar - 225 gms
Salt - 1/4 tsp
Vanilla - 1 tsp
Eggs - 4
Flour - 225 gms
Baking powder - 2 tsp
Ground Nuts(Almonds/Cashew/Walnuts) - 50 gms,I used Almonds
Milk - 50 ml
Melted Chocolate - 50 gms

Method

Preheat oven to 180C.Grease and flour a 6 cup Bundt pan.*
Beat together butter,sugar and salt till creamy (about 4 minutes).
Mix in vanilla and beat again.
Add in eggs one at a time,beating for a minute after each addition.
Sift together flour,baking powder and ground almonds.
Add the flour mix and milk alternately and beat till you get a smooth and fluffy batter.
Divide the batter into two and fold in the melted chocolate into one portion.
Spoon the batters alternately into the prepared tin and using a bamboo skewer or a knife,marble lightly.
Bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool completely on a wire rack.

Step by Step pictorial

Preheat oven to 180C.Grease and flour a 6 cup Bundt pan.*
Beat together butter,sugar and salt till creamy (about 4 minutes).
Mix in vanilla and beat again.
Add in eggs one at a time,beating for a minute after each addition.
Sift together flour,baking powder and ground almonds.

Add the flour mix and 
milk alternately and beat 
till you get a smooth and fluffy batter.
Divide the batter into two and 
fold in the melted chocolate into one portion.

Spoon the batters alternately into the prepared tin and 
using a bamboo skewer or a knife,marble lightly.
Bake for about 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool completely on a wire rack.

Notes

  • You can use any normal tin to bake,not a bundt pan necessarily.I had enough batter to fill a 6 cup bundt tin and a 300gm loaf tin.
  • Please ensure all ingredients are at room temperature.
  • You can use your method of choice for marbling.The original recipe suggests to pour one batter completely topped with another and then marbled.I however always go with my method as that gives a nice marble effect every time.
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