Sweet Puttu Recipe / Arisi Vella Puttu – Maha Shivaratri Prasadam

We prepare this sweet puttu recipe mainly on ‘Maha shivaratri’ as prasadam.So we call this as Shivaratri puttu . Some people prepare this arisi Vella puttu/Arisi puttu during Navaratri days.This is made out of rice flour and jaggery. My mil makes home made rice flour to make this puttu.U can try with good quality store bought puttu flour/puttu maavu too.Here I have cooked the rice mixture twice to make soft puttu.Try this method & let me know how it turned out for you :)

Sweet puttu recipe

 Sweet puttu recipe for Maha Shivratri

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS
1 cup - 200ml

To soak in water Raw rice - 1 cup Chana dal/Kadalai paruppu - 1/4 cup For jaggery syrup Grated jaggery - 1.25 cups Cardamom powder - 1/2 tsp Grated coconut - 1/4 cup Water - as needed Salt - A pinch

METHOD

Soak the raw rice/Maavu arisi in water for 2 hrs . Soak the chana dal in water for 2 hours.Drain the water and spread the rice on a news paper / cloth for 10 mins so that the excess water gets absorbed. Grind the rice in a mixie or processer to make powder..(rice should be little moist ) .Sieve and again grind it to make a fine powder. **If u use store bought rice flour ,use puttu maavu for best results.If  u use that,u can start from the next step..But u should add little water mixed with salt to make the flour a bit wet. Grease the idli plate with oil and spread the finely ground rice flour .Steam it for 10 to 15 mins.. In the mean time take the soaked channa dal and pressure cook till it blossoms. Do not over cook the channa dal.Usually what we do is , we keep the channa dal in a bowl with water inside the idli pot and allow it to cook along with the rice flour..By the time the rice flour gets ready , the channa dal will also get cooked and blossomed.. After 15 minutes,remove the flour and  break the lumps by spreading in a plate.Sprinkle salted water.The quantity of water should be such that u should be able to make a ball with the flour.(Maavu pidikira padham varanum).Sieve it using puttu sieve (jalladai).This is called Puttu maavu.Again spread the flour in idli plate and steam it for 10 minutes.Grind it once in mixie to break the lumps.Mix the cooked channa dal.  Take the jaggery in a wide mouthed bowl and add little water just to cover it. Melt the jaggery and strain the impurities if any.Allow the jaggery to boil till it becomes frothy and thick. Add cardamom powder,mix well. Now mix the jaggery syrup to rice flour mixture .Mix well and  enjoy by adding a tsp of ghee !!

Note

Please keep in mind,u should steam the flour twice to get soft puttu.For storing puttu maavu,  steam the ground rice flour for 15 minutes,Remove and grind it.Seive it and dry in sun and store in a box.Whenever u need puttu,u can steam it and proceed as given above. The color of puttu depends on the color of jaggery.U can see the difference in color in my old & new pictures..Add more jaggery if u have sweet tooth. Make sure u break all the lumps after u steam the rice flour.For safer side,Grind the flour and sieve once.Then add chana dal and proceed. The consistency of jaggery syrup should be thick else puttu will become a sticky paste. Some people roast the rice flour before steaming.But we don’t do it.We steam the flour directly. Add a tsp of ghee before serving,It adds a nice flavor !

Take care , catch u all in my next post

Technorati Tags: Sweet puttu recipe,Vella puttu recipe,Navaratri recipes,Maha shivaratri prasadam recipes,Shivratri prasad recipes

Very good recipes Tags: Sweets, festival recipes, rice flour, jaggery

Chickpeas and Paneer in a Spicy Creamy Cashew Gravy

I was browsing through the starred items in my Google Reader the other day and came across this mouthwatering creamy chickpea and paneer dish from Sunita's Kitchen that I have been meaning to make for quite a while now. I usually visit my friend Basil on Saturday night and as he loves paneer as much as I do, I decided it was time to make this delicious-looking dish. As usual, I have modified the original recipe somewhat to suit my own preferences. Thanks for the idea Sunita!

If the winter blues are getting you down, this dish is certain to cheer you up. The only positive thing I can say about the snow is that it gives me a chance to get some exercise with all of the shoveling that needs to be done lately. I am especially eager for spring this year. Let the global warming begin!

This is my entry to My Legume Love Affair, a popular monthly event started by Susan of the Well Seasoned Cook and hosted this month by Mirch Masala.

Chickpeas and Paneer in a Spicy Creamy Cashew Gravy

Recipe by Lisa Turner Adapted from Sunita Bhuyan Cuisine: Indian Published on March 6, 2010 Plump, buttery soft chickpeas and tender pieces of fried paneer cheese simmered in a mouthwatering spicy cashew and tomato gravy Print this recipe Ingredients: 1 1/2 cups dried chickpeas (4 1/2 cups cooked) 4 tablespoons ghee, butter or oil 14 oz (400 g) paneer cheese, cut into cubes Green paste: 1 onion, chopped 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 3 to 4 fresh green chilies, seeded and chopped Cashew paste: 1 cup raw cashews 2/3 cup cream or milk 1/4 teaspoon saffron threads 1 large tomato, chopped Other ingredients: small handful of dried curry leaves or 1 bay leaf 2 dried whole red chilies 3 black cardamon pods, split in the middle 1-inch piece cinnamon stick 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 teaspoon sugar 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon dried red chili flakes 1/2 teaspoon cayenne 1 teaspoon garam masala 1/4 cup fresh parsley or coriander, chopped 1 1/2 teaspoons sea salt, or to taste 1 2/3 to 2 cups water Preparation: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, then cover and simmer for 1 to 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside. Meanwhile, heat 2 tablespoons of the ghee, butter or oil in a large saucepan over medium heat. Add the paneer and fry for 5 to 10 minutes, stirring and turning frequently, until the cubes are browned on all sides. Remove with a slotted spoon and set aside. Using a blender or a large mortar and pestle, make a green paste of the onions, garlic, ginger and fresh chilies. Add a bit of water if necessary to blend. Soak the cashews in the cream or milk with the saffron for 30 minutes. Transfer to a blender or mortar and pestle, add the tomato, and process until the mixture is turned into a paste. Cooking instructions: Heat the remaining ghee, butter or oil in a large saucepan over medium heat. When hot, add the curry leaves of bay leaf, dried whole red chilies, cardamom pods, cinnamon stick, cumin seeds, mustard seeds and sugar. Stir for 1 minute or until the mustard seeds turn grey and begin to splutter and pop. Add the turmeric, ground cumin, chili flakes and cayenne to the pan, stir briefly, and then add the green onion and chili paste. Stir for several minutes until most of the liquid has evaporated. Add the chickpeas and stir for another 5 minutes. Now add the cashew paste, fried paneer cheese, garam masala, parsley or coriander, and salt. Add 1 2/3 cups of water and simmer until the gravy is thickened, adding more water as necessary to achieve your desired consistency. Serve hot with fresh cooked white rice or an Indian flatbread such as roti or naan. Makes 6 to 8 servings

More paneer recipes from Lisa's Vegetarian Kitchen:
Paneer Mushroom Masala
Macaroni and Paneer Cheese
Kidney Beans in a Slowly Simmered Tomato Sauce
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas

On the top of the reading stack: Tales of Love & Loss by Knut Hamsun

Audio accompaniment: Drawing Of Sound by Windy and Carl

Massaman Curry with Paneer Cheese

In the mood for Thai flavours, I simmered up a hot and sour mushroom soup. To go along with the meal, I also prepared this massaman curry with golden brown fried paneer cheese and a fresh and spicy homemade massaman curry paste. I spent many hours in the kitchen that day, as I also made my own nam prik pow sauce to go into the mushroom soup. It was certainly worth the effort and the meal was enjoyed with friends.

I adapted the dish from Thai Vegetarian Cooking by Vatcharin Bhumichitr. According to the introduction that precedes the recipe, massaman curries are influenced by the flavors of Islamic cuisine and very closely related to many popular Indian curries. Usually cooked with beef or chicken, this is of course a vegetarian version, but I didn't care for the tofu that the author suggested — instead, the fried paneer cheese simmered in this wonderful creamy, spicy and highly aromatic coconut gravy turned out to be absolutely delicious, and was the highlight of my amazing Thai dinner.

Massaman Curry with Paneer Cheese

Recipe by Lisa Turner Adapted from Thai Vegetarian Cooking Cuisine: Thai Published on March 3, 2010 A vegetarian version of the famous southern Thai curry usually cooked with beef or chicken, this massaman curry has golden-brown fried pieces of paneer cheese simmered in a creamy, spicy, "coconutty" and wonderfully fragrant sauce Print this recipe Ingredients: 6 tablespoons sesame oil 8 to 12 oz (200 to 300 g) paneer cheese, cubed 2/3 cup raw cashews, halved 1 clove garlic, minced 2 tablespoons massaman curry paste 14 oz (400 mL) can coconut milk 2 potatoes, peeled and cubed 2 large shallots, chopped juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt 2 teaspoons of sugar Instructions: Heat 4 tablespoons of the sesame oil in a large saucepan or wok over medium heat. When hot, add the cheese cubes and stir-fry for about 5 to 10 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden, remove with a slotted spoon and set aside. Meanwhile, toast the cashews in a small saucepan or frying pan over medium-low heat, stirring or tossing frequently, for 5 to 10 minutes or until golden brown. Set aside. Heat the remaining oil over medium heat in a large saucepan. When hot, add the garlic and stir and fry for a few minutes. Add the curry paste, stir, and then add the coconut milk and stir well to combine. Add the potatoes, shallots, lemon juice, paneer cheese and cashews, and simmer for 20 minutes or until the potatoes are just cooked and the sauce thickens. Remove from heat and stir in the salt and sugar. Makes 4 servings

On the top of the reading stack: The Cleanest Race: How North Koreans See Themselves and Why It Matters by B.R. Myers

Audio accompaniment: Give Them The Rights by The Congos

No Croutons Required - The Winner for February and the Theme for March

The theme for February was to recreate a soup or salad from a restaurant that made a lasting impression. The winner of the copycat round is Johanna of Green Gourmet Giraffe with this lovely and filling Parsnip Soup with Walnut Ravioli and Carrot Cream. Johanna based her soup on a dish served at David Bann's located in Edinburgh. Congratulations Johanna!

I will be hosting the March edition of No Croutons Required. The theme for this month is chickpeas because chickpeas are probably my favorite legume and I can never get enough recipes ideas for the treasured garbanzo bean. Create a vegetarian soup or salad featuring chickpeas and send me your entry by the 20th of March.

KASHMIRI PULAO

I tried this pulao from Mrs.Mallika badrinath’s “Rice delights” cook book.I wanted to try this pulao after tasting in a restaurant.I wont say this one tasted exactly as i had in restaurant.But it was good and tasted unique.. we all liked it.

A note to weight watchers :  Though this pulao is healthy with all fruits,veggies and nuts , its highly calorific!!! U can try this by avoiding paneer , butter & fresh cream.Replace fresh cream with condensed milk ..

This would be suitable for kids and slim people like me !!

Ingredients :

• Basmati rice – 1 cup
• Water – 2 cups
• Cooked Carrot – 2 nos (diced)
• Cooked Peas – 1/4 cup
• Pine apple  , Apple – 1 cup (diced )
• Capsicum –1 no (diced )
• Paneer  cubes – a few
• Saffron threads – a few (soak in warm milk )
• Big onions – 2 nos (sliced )
• Fresh cream – 2 tbsp
• Butter – 1 tbsp
• Sugar – 2 tsp ( if u want u can reduce the sugar by half)
• Salt – as required
• Rose water – 2 tsp
• Cumin seeds – 1/4 tsp
• Cloves & cardamom powder – 1/4 tsp (to get 1/4 tsp grind 3 cardamom seeds & 4 cloves together to make a powder )
• Bay leaf – 1 no
• Cashews, Almond and pista – 1 handful.
• Dry grapes – 1 fistful

Method :

• Cook the diced carrot and peas in a cooker and set aside.Take care they dont get over cooked.
• Wash and soak  the rice in 2 cups of water for 30 mins.(if u want u can fry the rice in ghee before soaking ). Pressure cook the rice by adding a tsp of ghee and salt. Rice should be separate and grainy.
• In a wide mouthed kadai , fry the onions till brown & crisp.Keep it aside.
• Also deep fry the paneer cubes and keep it in hot water .
• In a broad kadai take a tbsp of oil and add the bay leaf and cumin seeds.
• Then add capsicum pieces and saute till it becomes soft.
• Add the cooked peas , carrot , boiled rice , fresh cream , dry fruits , nuts ,sugar , saffron milk and required salt .
• Toss it well..Before  switching off the flame add the rose water , fruit pieces , paneer cubes , cardamom & clove powder and butter.
• Mix well and switch off the flame.

Serve hot with raita or any kurma of ur choice..

After a looooooooooong time i am participating in an event..

I prepared this pulao for my hubby’s lunch box..so i am sending this entry to Radhika Vasant’s lunchbox event.Hope she would accept this :) ..

Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini

I came across this simple, but well-balanced salad recently and immediately decided I would have to try it. How could I resist the goodness of quinoa, beets and chickpeas all in one dish dressed with tahini and miso? Just plain good for you and very flavourful too. This salad is earthy, yet naturally sweet at the same time. It is especially nice with the toasted sesame seeds. Certainly an excellent choice for those feeling rushed or for those not feeling up to making a complicated dish but wanting a nutritious vegetarian meal. Serve with some Cheddar Parmesan Scones with Dill for an especially satisfying meal.

If you buy beets with healthy greens, be sure to toss them in with the salad.

Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini

For the salad:

2/3 cup of uncooked quinoa
2/3 cup of dried chickpeas (or one can of chickpeas)
5 medium beets
3 green onions, sliced
1 tablespoon of fresh parsley, chopped
1/4 cup of dry toasted sesame seeds

For the dressing:

1/4 cup of tahini
1 tablespoon of dark miso
juice from one lemon
1 teaspoon of lemon zest
a few tablespoons of hot water
1/2 teaspoon of cayenne pepper

Rinse the quinoa well. Place in a pot with 1 1/2 cups of water and let soak overnight. Rinse the chickpeas, cover with water and let soak overnight.

Bring the quinoa to a boil, reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 20 minutes.

Drain the chickpeas, transfer them to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and cook until the beans are buttery soft - roughly 1 hour.

While the chickpeas and quinoa are cooking, wrap the beets in foil and roast in a preheated 375 degree oven until the beets are tender - roughly 1 hour depending on the size of the beets. Remove from the oven, let them cool for a while and then remove the skins and slice.

To make the dressing, whisk together the tahini, miso, lemon juice and zest, water and cayenne pepper in a small bowl.

Combine the cooked quinoa, chickpeas, beets and green onions. Toss with the dressing and then garnish with the toasted sesame seeds and parsley.

Serves 6.

More tempting beetroot salad recipes from Lisa's Vegetarian Kitchen:
Indian-style Beet Salad with a Yogurt Dressing
Beet and Feta Salad
Shredded Beet and Dill Coconut Salad

On the top of the reading stack: Complete Stories F O'connor by Flannery O'Connor

Audio Accompaniment: Affliction by Michael Brook

Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce

Deciding to revisit an old favorite, I once again made this rich and spicy Indian curry made up of four types of legumes and lots of warming spices. If you don't have black chickpeas on hand, you can substitute yellow chickpeas, but I will note the black chickpeas add a nice texture to the dish as they are a bit chewier than their yellow cousins. This nourishing dish is especially good with brown basmati rice.

This recipe is adapted from 660 Curries, another treasured cookbook that is indispensable for any cook who enjoys Indian food and wants to create unique, often simple, but always tasty and flavourful Indian dishes.

This is also my contribution to My Legume Love Affair, a popular monthly food blogging event started by Susan of The Well Seasoned Cook and hosted this month by Rachel who posts at The Crispy Cook.

Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce

1/4 cup of dried black chickpeas
1/4 cup of dried yellow chickpeas
1/4 cup of dried red kidney beans
1/4 cup of lentils (I used puy lentils, but you can use urad dal or black lentils)
2 tablespoons of butter, or a mixture of butter and oil
1 generous teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of ground cumin
2 teaspoons of sugar
1 1/2 teaspoons of sea salt
1 teaspoon of ground coriander
1 teaspoon of turmeric
1/2 teaspoon of asafetida
dash of cayenne
2 - 4 dried red chilies
1 large tomato, finely chopped
2 - 4 fresh red or green chilies, finely chopped
2 tablespoons of fresh parsley, finely chopped, for garnishing

Rinse the chickpeas, kidney beans and lentils in a strainer. Soak overnight in enough water to cover. Drain, transfer to a large pot and bring to a boil. Reduce the heat to low, cover and simmer until the beans are tender - roughly 1 hour.

Meanwhile, heat the ghee or butter in a frying pan over medium heat. When hot, toss in the mustard seeds and cook until they begin to pop. Add the cumin seeds, ground cumin, sugar, salt, coriander, turmeric, asafetida, cayenne and dried chilies. Stir quickly and add the tomatoes and fresh chilies. Stir a few times and cook until the tomatoes are softened - roughly 5 minutes.

Drain off some of the water from the cooked beans and add the tomato mixture to the pot. Simmer, uncovered, stirring occasionally, for another 10 - 15 minutes or until the sauce thickens. Garnish with the fresh parsley or cilantro.

Serves 4.

More Indian chickpea recipes from Lisa's Vegetarian Kitchen:
Chana Masala
Black Chickpeas with Roasted Coconut and Fragrant Spices
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Sleeps With the Fishes by Pieter Nooten and Michael Brook