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Archive for the ‘Steamed snack’ Category

ADSARA UNDI(STEAMED BREAKFAST)

This is a breakfast item, generally prepared on some festival days. It can be revisited on normal days also, depending upon the affinity for this item.

Ingredients:

raw rice-1cup,

boiled rice-1cup,

jeera-1/2tsp,

coconut scrapings-1cup,

salt to taste.

Method:

Soak both varieties of rice together for 4 hrs.

Grind the soaked rice along with coconut and salt.

Add a little water to make a normal batter  or a bit watery than the dosa batter.

Mix the jeera.

Pour the contents in a deep pan.

Cook the batter, keeping it stirring, to the upma consistency.

Remove from flame.

On cooling, knead it a soft dough, using hands.

Make small cylindrical shapes or round balls out of it and steam for 5 to 8 mts.

Undis are ready.

Can be served with chutney, pickles, thiksaani hummaan(hot and spicy curry), sambar, etc.

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BHUIN KASALE UNDI(SNACK FROM DWARF VARIETY COLOCASIA LEAVES)

This variety of leaves are available in Kerala. These leaves are generally used for the preparation of a snack.

Ingredients:

dwarf colocasia leaves-20,

raw rice-1/2 cup,

boiled rice-1 cup,

red chillies-10,

turmeric powder-1/4 tsp,

hing-1/4 tsp,

tamarind-a lemon size,

coconut scrapings-1 cup and

salt to taste.

Method:

Soak both the rice for 5 hrs.

Soak tamarind in little water.

Wash and de-vein the leaves.

Grind the rice, tamarind, all the condiments and coconut scrapings together, to a coarse batter.

Chop the leaves with the knife and mix with the batter.

Steam in a cooker vessel or in the idli stand, like idlis, without weight .

Keep the flame on high.

When the steam starts coming out, bring the flame to low.

Cook for  30 mts.

Can be served with used oil or making slices and roasting on a pan, using oil.

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Kele Ukkallele(Steamed Banana)

This is a breakfast item. An easy preparation and is very nutritious, at the same time light on stomach.

Ingredients:

ripe banana-4 nos(nentrapazham/kerala banana).

Method:

Steam the whole banana or cut into haves, in a cooker without weight for 20 mts.

The banana is ready to serve.

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PATHALI-MITSANICHI(STEAMED SALTED SNACK)

Pathali is generally a sweet dish and relished as such. But for persons prone to the sugar ailments, a spicy pathali can be attempted.

Ingredients:

raw rice flour-2 cups,

salt as per taste,

coconut scrapings-1 cup,

green chillies-3(finely chopped)

curry leaves(finely chopped),

a pinch of hing,

plantain leaves(cured and cut into pieces),

til(sesame seeds)-2 tsps, and

little oil

Method:

Knead the rice flour with little salt to a soft dough.

Mix all the other ingredients except oil with required salt(filling/puran).

Spread small portions of the dough on the leaf pieces, to a puri shape and size and very thin, applying a little oil on hands.

Put 2tsps of the filling/puran on each spread and close the leaf piece, sideways.

After all the dough and filling are used up, place the folded pieces in a cooker separator and steam for 20 mts.

Remove the steamed dish after they get cooled.

Note:

Chopped onions can be added to the filling according to the individual taste, in which case, the chopped onions can be fried to golden brown to get an inviting flavour and taste.

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PONSA PATHALI-TYPE 1(STEAMED JACKFRUIT SWEET)

This pathali can be made either with boiled rice or raw rice. Preparation with both types of rice are given below.

Ingredients:

raw rice-1cup,

coconut scrapings-1cup,

jackfruit halwa-2 cups(Click on Ponsa Halvo in Recipe List under Godsaniche/Sweets for details),

cardamom powder-1/2 tsp,

a pinch of salt and

small pieces of banana leaf(to be cured over the flame or soaked in hot water for a few seconds).

PONSA PATHALE CHOON

PONSA PATHALI

Method:

Soak rice for 3 hrs. Grind it soft. Add salt.

Mix coconut scrapings, jackfruit halwa and cardamom powder(This mix is called Puran).

Spread a small quantity of the batter on each leaf piece like a small dosa.

Place a small quantity of puran over the batter and fold the sides of the leaf along the length.

Prepare as many pieces, like this, as is possible with the available batter/puran.
Keep all of them in a cooker vessel, side by side, and steam them for 20 minutes.

NOTE 1: If boiled rice is used, soak the rice for 6hrs and grind soft without much water. The batter should be thick. Spread small quantities on the leaves with hands and then proceed further, the same way as explained above.

NOTE 2: Puran can also be made with a mixture of pikkalle nandharbhale kele(nentra pazham/large ripe kerala banana), jagerry and coconut.

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POOT ANI  CHONO(PUTTU AND CHANA CURRY)

Poot (puttu in malayalam) is a kind of cylindrical steamed rice cake made for breakfast. Konkanis, who have settled down in Kerala a few centuries back have adopted this breakfast item as a delicacy for breakfast. The best side dish that goes extremely well with this breakfast is the chana curry. This combination makes it almost a brunch. The other side items that goes as a favourite for a few , are fried papads, ripe bananas, plain sugar, etc.

A variation of poot(puttu) is its sweet version , made by using jaggery.

POOT(PUTTU)

Ingredients:

Rice flour-2 cups,

salt -little and

coconut scrapings-1 cup.

Method:

Mix rice flour, salt and a spoonful of coconut.

Add a little water to make the flour just wet, to form very small ganules. Please note that water should not be in excess.

In the cylindrical puttu vessel, first insert the perforated bottom holder.

Spread a few coconut scrapings on the bottom holder to start with.

Then fill the vessel with the flour(approx 2″ height), spread the coconut scrapings again over the rice powder, repeat the process of filling alternatively with flour and coconut scrapings till the puttu vessel is full.  Finally, place the lid on the top.

Place the puttu vessel on an ordinary steaming vessel or if it is a pressure cooker adaptable puttu vessel, place it on the whistle opening of the pressure cooker and steam it (that variety of machine is available in the market) for about 10 mts(When properly cooked, steam will come out through the holes on the top lid).

Remove the puttu vessel from the cooker, holding it with a cloth and push the bottom holder with the help of any wooden/steel rod so that all the layers come out and placed on a large holding plate.  Puttu is ready now.

If there is still some rice powder left out , the above process can be repeated.

VARIATION:1

For making the goda poot/sweet puttu, mix some jaggery with coconut scrapings and use this mix in place of the plain coconut scrapings.

VARIATION:2

KAPPYA POOT(TAPIOCA  PUTTU)

In place of rice flour, tapioca flour can be used to make tapioca puttu.Variation 1 can also be adopted in case of this puttu.

CHONYA  RAVNDHAY(CHANA CURRY)

Ingredients:

Black chana-1 cup,

corriander seeds-2 tsps,

red chillies-2,

jeera-1tsp,

pepper-1/2 tsp,

whole hing -a small piece,

Garam masala powder-1 tsp(optional),

mustard seeds-1tsp,

ginger-1/2″ piece,

tamarind-a small avla size,

coconut scrapings-2 tbsps,

salt to taste,

coconut oil-2 tsps,

onion chopped-1/2 cup(optional) and

curry leaves.

Method:

Clean and soak chana for 8 hrs.

Cook it in the pressure cooker for 20 mts.(after the first whistle, keep it on a low flame).

In a pan, fry all the condiments using very little oil.

Grind the fried condiments along with the coconut scrapings to a fine paste.

Keep aside 1/4th of the cooked chana.

Soak tamarind and remove the pulp.

Mix the 3/4 quantity chana, ground masala, salt and the tamarind pulp and cook  for 2 to 3 mts.

Mash the remaining chana, add it to the above mix and  cook for another 2 mts.

Switch off the flame.

Do phannu(season) with mustard seeds and curry leaves in oil.

Curry is ready for serving.

NOTE: If onion is used, fry the onion in little oil and add to the above curry.

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Ingredients:
idli rawa-2cups,
coconut scrapings-1cup,
sugar-1tsp,
urid dal-1tsp,
mustard seeds-1tsp,
oil -1tap,
jeera-1tsp and
salt according to taste.        ,
Method:
Wash the rawa,remove water and keep aside for 10 mts for soaking.
Grind the coconut scrapings adding some water. Add salt and sugar to it.
Add the soaked rawa to the above ground mix and mix well. The batter is ready for further cooking.
Do phannu(season) with mustard seeds,urid dal and jeera in oil and add to the batter.
Pour the batter in a kadai and cook ,stirring it continuously to bring it to the upma consistency.
Switch off the flame.
When it comes to a warm state, make small cylindrical shapes out of it and steam them in a cooker without weight or in an idli stand  for 10 mts.
Oondis are ready for serving and can be served with any side dish such as chutney, sauce, pickle or any other spicy side dish.

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