Kerala Puttu recipe | How to make soft puttu

Puttu is a popular Kerala breakfast recipe, generally served with Kadala curry. My mom regularly makes Ragi puttu, and as kids we love to eat that. She makes generally sweet puttu. This recipe of puttu iam sharing today is a plain puttu. I have made this with store bought puttu flour but you can make Puttu with rice flour too. Also i made this puttu using Puttu maker but you can make this using idli steamer too. Scroll down to the notes section to see the tips for making perfect soft puttu. Thanks for Kerala friends, Sreena and Messy, who helped me out , by patiently explaining my silly doubts. Let's see how to make soft Kerala puttu. I made this bit elaborate so that beginners will be benefited.
Kadala curry recipe will be coming up next. Here is the recipe of kadala curry for puttu. Check out my South Indian breakfast recipes collection

Aloo Tikki Chaat | Easy Chaat recipes

Aloo tikki is a popular snack made with potatoes. Generally it is served with the popular ragda patties and aloo tikki burger. The another famous and popular way of serving aloo tikki is making Aloo tikki chole chaat., where aloo tikkis are made and served with channa masala. I first planned for that but finally ended up in making aloo tikki chaat recipe. I finished the photo shoot soon and gobbled the aloo tikki chaat immediately.  This is a perfect snack for kids, once they come back from school. Give it a try this weekend and let me know how it turned out.

Karthigai Appam recipe | Sweet appam

I actually wanted to post Vella adai recipe(will post tomorrow ) but while i was talking to my sister we both were casually sharing the memories about the  Karthigai sweet appam which my mom makes for Karthigai deepam. Also she makes it for Janmashtami too. Then only i realised i haven't posted it here. I have posted the wheat appam recipe, the same one she will deep fry. As we used to gobble it when amma makes it. As i am not a big sweet lover, during my childhood days, especially all jaggery based sweets i hate, i love sweet appam one very much. The entire house filled with lights, we all wearing pattu pavadai, amma making appam wearing the traditional 9 yards saree and wearing all the traditional jewellery, this appam reminded me of all special moments. Being a nurse, by profession, she can't wear bright and big nose rings daily, so she wears only during the festival. And she look very beautiful in that traditional costume and the jewellery. So always Karthigai deepam reminds me of this scene in our house in Madurai. Let me share the recipe of Karthigai sweet appam today. Check the Karthigai Deepam collections .

Idichakka Thoran | Raw jack fruit curry

Idichakka thoran is a curry /poriyal made with tender jackfruit or raw jack fruit. In tamil they call it as pala musu. It is the unripe jackfruit. I have heard from my mom's friend that they make kola urundai with this pala musu. Apart from that i have never heard about anything with that. I haven't even tried or tasted this veggie so far. Few months back my mom told me that she made a curry with this idichakka and also added it tasted very nice. Here we get the  cut fresh raw jackfruit . I happened to visit Mustafa center 2 days back and saw this raw jackfruit and picked and came. My friend's mom who taught me the traditional mysore pak, told me the perfect recipe of palakkad style idichakka thoran and it turned out very nice. I was very worried about how it will taste but it tasted very well and a perfect pair with vatha kuzhambhu. Try this at home and let me know how it turned out. I will surely update this post once i get the full raw jackfruit as  how to clean it.

Beetroot Soup | Soup recipes

Soup is a very common dish takes place in my kitchen. But mostly i end up making either tomato soup or sweet corn veg soup as the kids love it most. Last year when i made the supplement for Kungumam Thozi, themed Soups n Salads, i have given few new interesting soup recipes. This beetroot soup is one among them. Since the weather is very pleasant and cold, i thought i will share a recipe of soup today and found a beetroot lying down in the refrigerator. So i decided to make the beetroot soup and writing this post now with a cup of hot soup beside me. Check out my other soup recipes. You can have this soup with whole wheat toasted bread and have it as a light lunch or dinner too.

Karthigai Milagu adai | Karthigai Deepam recipes

No onion no garlic recipes

Karthigai Deepam festival is celebrated on the full moon day of the Tamil month, Karthigai . We lit lamps inside and outside the house for 3 days. Evening also we keep a small diya outside the house throughout the month. Generally married women keep fasting for the whole day and after doing pooja in the evening and lighting lamps they have the food . Mainly for karthigai deepam we make Pori urundai, appam and payasam for neivedyam. My mil makes verkadalai urundai and pottukadalai urundai too.  My grandmother makes adai too, but in mil's house though mil keeps fasting, she never insist us to keep fast. She always tell us to have some tiffin as we have small kids and it will be tiring if we keep fast. So generally adai is made on the day and we have this for lunch. My mil's mil taught me the recipe of milagu adai during my first Karthigai after marriage. But later i also forgot the recipe and i  make it on my own style. But the nly thing i remember is urad dal will be more for the recipe of Milagu adai as compared to normal adai. I tried the recipe of milagu adai from here last year itself, but in the last minute, do not have time to post. So make this for Karthigai Deepam 2015 which falls on Nov.25th this year. Check out my Karthigai deepam recipes  . This can be made for normal day breakfast too. 

Beach Sundal gravy | Pattani sundal gravy

Beach style sundal gravy is basically a sundal gravy, topped with masala vadai and chutney. This recipe was first introduced to me by my nephew when i visited chennai few months back. He bought a box full of this sundal gravy from a nearby shop and told me to taste this. He told that is a south Indian version of Ragda Patties or Masala poori chaat. I was totally addicted by the taste of the gravy and decided to post the recipe of this beach sundal gravy here soon. But somehow, it couldn't happen. Just the day before the starting of Navaratri, a very good friend of hubby and who is quite close to all of us, messaged me, if i have the recipe of Beach sundal gravy in Jeyashri's Kitchen. And since i decided to post only no onion no garlic recipes during that time, i told i will try it and send you the recipe the next day. As promised, for the first time, i sent the recipe to him before publishing it in the website. An exclusive preview show. I have never done this before but he being special to all of us, i did this for him. This recipe was a super hit at home and everyone enjoyed this. Check out my beach style thenga maanga pattani sundal recipe too.

Chettinad Karuveppilai Kuzhambu | South Indian kuzhambu recipes

After all festive food and work, it took little time for me to come back to routine. So today i will be sharing the recipe of Chettinad style Karuveppillai Kuzhambu| Curry leaves kulambu. This authentic South Indian gravy recipe, was passed to me by a reader Ceyizhai Pari, sometime back. so i thought i will try it and post this today. So after the festive food this simple karuveppillai kuzhambu with hot rice and beans curry was totally a bliss for me. Check out my other version of karuvepillai kuzhambu too which i posted long back.

Deepavali Wishes | Happy Diwali

Jeyashri's Kitchen wish you all a very HAPPY DEEPAVALI. May this festival of lights brings lot of abundance and joy . Thanks you all for the overwhelming support. Keep visiting for more interesting recipes coming up.

Suzhiyan Recipe| Seeyam| Diwali recipes

Suzhiyan|Inippu seeyam, is generally made during deepavali in most of the houses in Tamilnadu. Adirasam and seeyam is made early in the morning. We always get it from our neighbour aunty along with kurunai vadai. Amma had never made suzhiyan at home. So i have also never tried it at home. since few readers asked for the recipe of suzhiyan, i thought i will post . My frined's mom helped me out with the recipe and i followed my channa dal poornam kozhukattai recipe for the poornam. Check out my full collection of diwali recipes . Follow jeyashri's kitchen on facebook too. Send your tried recipe pictures to jeyashrikitchen@gmail.com.

Suzhiyan| Seeyam

  Preparation Time : 10 mins+ 2 hours soaking time | Cooking Time : 30 Mins |Yields:7

     For Outer cover:
Idli rice   1/2 cup
Urad dal   1/4 cup
   For the stuffing|filling:
Channa dal   1/4 cup
Coconut   1/4 cup
Jaggery     1/4 cup+2 tblsp 
Cardamom powder   2 pinches
Ghee   1 tsp
    Oil     for Deep frying
          

Method:

• Soak rice and urad dal separately. Let them soak for 2 hours.

• Dry roast the channa dal for 2 minutes.
• Pressure cook this till 3 whistles by adding 1/2 cup of water.
• Grind the urad dal in the grinder for 5 minutes and once it is grinding, add the soaked rice and start grinding. Add water little by little. Do not add much water. The consistency should be little looser than the vadai batter.

• Drain the water completely from the channa dal and grind coconut, elachi powder,channa dal and jaggery together. You can first grind the channa dal and coconut first and then in the last round add jaggery and pulse once. 

• Divide the ground paste into equal sized balls. Mine came to 7 balls.

• Heat oil for deep frying. No need to ferment the batter.
• Dip the channa dal ball into the batter and cover it fully and carefully put it into the oil. 
• Do  not over crowd the pan. 

• Fry till golden brown and drain in a kitchen towel.

• Repeat this for the rest of the balls.
• Suzhiyan is ready.

Notes:

1. Always ensure that the channa dal poornam is not watery. If you feel it is slightly loose, add a tsp of ghee in a pan and cook it for 3-4 minutes and allow it to cool. It will be perfect.
2. The batter i have soaked is bit extra for the poornam. So either you double the poornam or in the left over batter add finely chopped onions, red chili powder, salt, coriander leaves and curry leaves and mix well.
3. spoon the batter inside the dough and make it as masala seeyam.
4. The entire suzhiyan can be made with fermented idli | dosa batter as the outer cover too.
5. The oute cover can be instantly made with maida and rice flour batter too.  

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