Tyre Pathiri / Thick Flat Rice Bread Cooked On Cast Iron Skillet

I had earlier posted about Neypathiri. Here is a different pathiri /flat rice bread called the Tyre Pathiri. It is so called because it looks like a vehicle tyre(very thick).

Usually you will see a smaller version of this but this tyre pathiri is a Wyanad special.

It’s easy to make and yummy too.

It is cooked on large caste iron skillet usually on firewood. But as we do not have firewood I have made it on a gas stove.

INGREDIENTS

Recipe Source: My mom

Matta (Boiled Red) Rice – 2 glasses

Salt                                  - As required

METHOD

Soak rice for 2-3 hours.

Grind it with very little water in a thick consistency.

Add required salt.

Make a big ball of the rice paste. Place it on a banana leaf.

Now place another piece of banana leaf on top of this.

Now gently press it to make a round shape.

The pathiri is 1” thick and almost 5” in diameter.

Heat a cast iron skillet and place it on it along with the banana leaf.

Cook on low flame. Cover with a heavy round lid.(Preferably an earthenware lid)

As the banana leaf starts to brown turn it over with a spatula and cook on the other side.

When both sides are cooked place the pathiri directly on the skillet and let it become crisp on both sides.

Hold the pathiri upright with 2 wooden spatulas and turn it like a tyre to cook the sides.

Serve it hot with Kerala Style Chicken /Mutton curry/Veg Masala.

Nadan Chemeen Curry/ Traditional Kerala Prawn Curry

Discover the Magic of Sea Food....

Traditional Kerala Style Prawn curry and rice is one of my favorite lunch. Living on the coastal belt of Kerala has made me an avid sea food lover. Here is a very tasty finger licking recipe for prawns..yummmm...

INGREDIENTS

Prawns	½ Kg small size
Ground Coconut Paste	1 ½ Coconut
Chilli Powder	2 Tablespoon
Turmeric Powder	½ teaspoon
Jeera	1 teaspoon
Ginger Garlic Paste	1 teaspoon
Ginger	1 inch piece
Tamarind	Size of a small lime
Curry Leaves	2 sprigs
Water	½ litre
Salt	As required

METHOD

Wash, clean and marinate prawns with 1 tablespoon chilli powder, turmeric and salt for ½ hour.

Grind the coconut into a fine paste adding enough water required..

Now heat a mud pot and pour the ground coconut along with little water.

To this add ginger, jeera, remaining chilly powder, ginger garlic paste, prawns, curry leaves, water and salt.

Add ¼ cup water to the tamarind and squeeze well. Pour this water into the curry.

Boil till the prawns cook.

Mouth watering prawn curry is ready. Serve hot with rice or chapathi.

Ragi Rice Flour Puttu/ Combination Puttu/ Rice Flour Finger Millet Puttu

Puttu /Steamed Rice Flour cake is a famous Kerala Breakfast. But quite different from the ordinary puttu you all may have known/seen here is a healthier version of the Puttu- the Combination Puttu.Sounds good enough? :)

Ragi (Finger Millet) is well known for its health benefits. It is rich in Iron, minerals and protein.Finger Millets are tiny deep red grains with oodles of health benefits. And this puttu is an easy way to make kids have a healthy and yummy breakfast too!!

Rice Flour Ragi Puttu/ Combination Puttu/  Healthy Puttu

INGREDIENTS

Recipe Source: My sis in law - Nishna

Rice flour – 1 cup ( I used Malabar Puttu Powder)

Ragi Flour- 1 cup (I used Nirapara Ragi Puttu Powder)

Grated coconut – 1 cup

Water – 1 cup or as required

METHOD

Add salt to 1 cup of water. Sprinkle this water to the rice flour and mix till you reach breadcrumbs consistency. It should not be too dry. The right consistency is reached when you press little flour in your fist and it  forms a shape and not crumble off. Now take a separate bowl and mix the salt water with ragi flour.  Follow the same procedure. Now keep approximately 2 cups water to boil in the puttu maker. By the time the water boils fill the puttu candles. First add 1 tablespoon of coconut at the bottom then a layer of rice flour ( as in the picture) then again coconut and alternate it with ragi flour. Keep the Puttu candle on the steamer and steam the puttu (appox 5minutes). The steam will start coming out from the top of the puttu candle. Wait for 2 minutes and remove the candle from the steamer. Again wait for 2 minutes before you use a skewer and push the yummy steaming puttu to a plate. Serve this with ripe bananas-sugar-ghee combination or with Kadala (Brown Chickpea) Curry / other combination like Cherupayar curry/ Stu. For the non veggies puttu is a great combination with fish curry or even chicken curry!

Tips:
To make puttu flour at home:
Using raw rice: Soak raw rice for 1 hour. then drain away water well. Keep the rice in a strainer for some time so that all the water gets drained away. Then powder it in a dry mixer(no water at all). Then you need to fry the powder in a thick bottom pan. About 10-15 minutes till the vapor starts coming up and when you lift the powder with a ladle it should fall off easily and not stick to the laddle. But make sure you keep stirring.
Using boiled rice: With boiled rice  the puttu turns very soft. For this you need to soak for 1/2 hr max or only until the rice still breaks when u bite it. It should not get soaked more. Then dry it on a cloth. And follow the same procedure.

Ada Payasam/ Rice Chips Kheer

Wishing everyone a Happy Vishu(New Year)!! May you all be blessed with happiness and prosperity!!
Hope you all will like this Kani I set at home.

The day starts very early for us on Vishu day, this time at 4 AM to prepare the Kani and bring everyone blindfolded to see the kani first thing in the morning.  We believe that if we see good Kani (omen) then the whole year goes well for us!!

Kani consists of many things like Konna flowers, Holy book, Silk, gold, Silver, rice, beetel leaves, vaal kannadi( a mirror with long handle), lots of vegetables, fruits. All this is decorated and arranged in Uruli's(vessel made of bell metal) with Diya's lit up in front of Lord Krishna's idol (preferably Little Krishna). After everyone sees the Kani  the sky lights up with crackers and everyone is enjoying..( to see the list of kani items click here)

Then its time to freshen up, wear new clothes and get the blessings from elders - the Vishu Kaineetam. 

Since this day marks the start of a new year, Vishu is celebrated as a feast day and celebrated like Diwali. Traditional Kerala cuisine is prepared and the whole family has a meal together.


Today's recipe is Ada Payasam.Ada Payasam is made of rice flakes and is one of the important part of the feast.Payasam is a dessert prepared in Saddyas( traditional meal in Kerala feast which we eat on banana leaves).

Ada payasam is one of my favourite payasam. I have seen people who do not like Payasam  happily taking two or three servings of this one. It takes a lot of time but worth the effort and you are going to love it..

Loads of kisses to Mom for this lovely recipe.. I'm loving it..yummmmmm

 Wishing you all a happy and safe Vishu!!

Ada Payasam/ Rice Chips Kheer

Recipe Source : My mom

INGREDIENTS

Ada	200gms
Jaggery	¾ Kg
Coconut	2 Medium
Cardamom	10
Coconut pieces	3 tbsp
Banana (Poovan pazham)	2
Cashew	3 tbsp
Kismis	3 tbsp

METHOD

Soak ada overnight.

Drain water. Cook with double the quantity water. It should be soft when you press it. It will take approx 20- 25 minutes. When cooked drain away water and keep aside.

Add 250 ml water to jaggery and melt it.

After melting strain so as to remove the impurities.

Cook ada in this melted jaggery in low flame for 1 hour.

In the mean time make thin coconut slices from the coconut and keep aside.

Grate coconut and press with hand to remove coconut milk. This is called the first milk(onnam paal). Add powdered cardamom in this milk and keep aside.

Now add little water blend a little in a mixer/blender and now press it to remove more coconut milk about 250ml. This is the second milk(randam paal).

Add more water and remove the coconut milk -250 ml. This is called the third milk(moonam paal) .

When the ada is cooked for one hour add the 3^rd milk, a pinch of  salt and banana. Keep on simmer.

The payasam has to reach a thick consistency. Then add the second milk. Keep on simmer and let it thicken again.

Keep the cashew and kismis ready.

When the payasam reaches a thick consistency add the first milk and it is time to add the rest of the ingredients.

Heat ghee in a small kadai. Add coconut pieces and fry till light brown. Then add cashews and fry till brown and last add the kismis. When it bloats up remove kadai from the stove and pour it over the payasam.

Yummy tasty Ada Payasam is ready!!

Sending this recipe to The Kerala Kitchen Event hosted by Ria.

Ela Ada/ Vazhayila Ada / Steamed Jaggery Rice Cake

Ela Ada is one of Keralites favorite breakfast/evening snacks made out of rice flour, coconut and jaggery. But the speciality here is that it is encased in a banana leaf and steamed! Ela Ada is a traditional Kerala dish. Ela means leaf. The leaf used here is banana leaf. It has to be slightly wilted on low flame to remove the stiffness.

Whenever I make Idiyappam(steamed rice noodles), I make Ela Ada as it is my son’s favourite. Now my little one likes it too. It' easy to make and very yummy. The aroma of steamed banana leaves and jaggery along with rice flour is mouth watering!!

There are basically 4 steps to making Ela Ada:

• Preparing the dough
• Preparing the filling
• Wrapping the Ada
• Steaming

INGREDIENTS

Recipe Source: My Mom

Rice Dough

1      ½  cup rice flour/Pathiri powder

1 - 1 ½ cup boiling water

Salt – As required

Filling

Jaggery – 150 gm

Coconut – 1  cup

Cardomom – 2-3

Wrapping

Banana leaves

METHOD

Preparing Rice Dough:

Boil water in a pan. Add salt.

Add this water slowly to the rice powder and make a soft dough. First you will need a ladle to mix the dough. Once it cools a bit make it into a dough like chapathi dough with hand.

Add water carefully. Do not add the water all at once. Keep adding slowly and mix with hand.

Preparing the filling

Take  3- 4 tbsp water in a pan. Keep to boil. Add the jaggery and let it melt.

Once melted filter it to remove sand and other dust particles.

Keep it again on low flame. Add the coconut and powdered cardamom and let it become thick.

Remove from flame and let cool.

Wrapping the Ada

Wash the banana leaves. Place it on low flame for few seconds. You can see the leaf soften.

Cut it into rectangular shapes.

Make small balls of the dough.

Now take one cut banana leaf and keep one rice ball on it.

Keep dipping your hand in little water so that you can spread the dough to make a circle.

Place the filling and close it. Wrap the leaf around it.

As you do these, keep an Idli maker on the stove with water to boil on high flame(Keep it closed).

When the water boils, open the lid, place the banana wraps and steam for 15 minutes.

Remove the cooked Ada’s from the Idli maker and serve hot.

Tips

You can use fine rice powder like the pathiri powder.
You can also soak rice overnight and grind it to a thick paste by adding very little water and make Ada's.

The amount of water used to make the dough using rice flour cannot be exact as it depends on the rice/rice flour you use.

To make circles of the rice dough place another banana leaf on top of the dough and press it with a steel lid. It’s easier and comes even on all sides :)

You can use sugar instead of Jaggery.
Add bananas( Nendra variety) to give a different taste to the Ada's.

Banana leaves give a nice aroma and taste to the Ada’s but if you can’t get them, you can use parchment paper.

Easy Kalathappam in a Pressure Cooker

I have always been a great fan of this rice cake called Kalathappam. It’s only after I got married that I tried my hand at making this. I have always wondered and admired the way Kalathappam looks when you cut it. Lovely!!

So here is the recipe. I have seen many tedious never ending recipes for Kalathappam. This ones easy!!

This again is a North Malabar speciality. Very famous in Kannur and Thalassery. :)

Kalathappam is a rice cake which can be made in a traditional oven/ Pressure cooker/Oven.

It is made of rice flour, jaggery, fried shallots, cardamom and coconut flakes.

INGREDIENTS

Jeerakashala Rice /Short grain rice               1 cup

Cooked boiled Rice                                     ¼ cup     

Water                                                          1 cup + ½ cup

Cardamom                                                   2

Salt                                                              As required

Jaggery(Light brown)                                   200 gm (300g if you like it sweet)

Coconut Oil                                                3 tbsp

Coconut Flakes                                          2 tbsp

Shallots (Cheria Ulli)                                   2 tbsp     

Baking Soda                                              A pinch
SmallJeera                                                 A pinch

METHOD

Soak rice for 1/2 hour to 1 hour and keep to drain.  

Grind rice fine with 1 cup water, boiled rice, a pinch of salt, cardamom(remove skin) and jeera.
Transfer to a bowl/ vessel.
Add baking soda to the rice mixture and stir well.

In a vessel add jaggery with half cup water and let it melt on slow fire. Stir in between.

Pass the melted jaggery through a sieve into the rice mixture.

Add salt if required.
Heat the pressure cooker.

Add oil and sauté coconut flakes first and then add the finely chopped shallots.

Stir till its light brown and pour the rice jaggery mixture. Do not stir.

Close the cooker. Do not place the weight.

Cook on high flame for 1 ½ minutes and in low flame for 15 minutes.

Check if the Kalathappam is cooked by inserting a toothpick. It should come out clean. Else cook for another 5 minutes only.

Remove cooker from cook top and let cool.

When cool invert and serve.. 

  

Tips:
Use a small pressure cooker.
You can use good quality raw rice or basmati rice. (My readers tried it and it was successful)
I grind it in a mixer. It's easy.
Increase the jaggery if you like it sweet. 300 g would be sweet enough.
Stick to the time instructions for success. Make sure the flame is very low after 1 1/2 minutes of high flame else it will get burnt.
As the flame size may differ make sure you insert a toothpick in the center to see it its cooked. If it's not then cook for another 2 - 5 minutes and check.
Use good quality rice else it may become sticky.
Use fresh stock of baking soda.        
Adjust salt as required. It helps to bring out the flavours. 
Do not reduce the quantity of oil used else it may stick to the bottom of the cooker.                      

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com. Thank you!

Nadan Kappa Puzhukku(Tapioca) with Chemmeen Mulakittathu (Chilly Prawns)

KAPPA PUZHUKKU/ TAPIOCA  THE KERALA WAY

Kappa Puzhukku is another authentic Kerala style recipe. It can be eaten all by itself or in combination with spicy Kerala style fish/prawn/beef curry. It is a mouth watering delicacy. It tastes best when served hot with curry.  

INGREDIENTS
Recipe Source : My Mom

Tapioca(Kappa)	500 gm
Grated coconut	½ cup
Green chillies	2
Turmeric powder	½ tsp
Onion	1 medium chopped small
Curry leaves	1-    2 sprigs
Mustard	½ tsp
Red Dry Chilly (Vattal Mulaku)	2
Coconut Oil	1 tbsp

METHOD

Wash, clean and remove the skin of the tapioca and cut it into 2” long pieces

In a pressure cooker, cook the tapioca with excess water, turmeric and salt.

Turn off the cooker after 1 whistle.

Drain away the water.

Heat oil in a Kadai. Let the mustard seeds splutter.

Add red chilly(vattal mulaku) and then add curry leaves.

Add the onions, chilly, ginger and sauté till light brown.

Add little salt in the onion mixture. Add the tapioca and the coconut.

Mix well and serve hot with Chilly Prawns (Chemeen Mulakittathu / Chilly Fish (Meen Mulakittathu).

CHEMEEN MULAKITTATHU /  CHILLY PRAWNS

INGREDIENTS

Prawns	500 gm
Onions	3
Chilly	3-4
Tomatoes	2
Chilly Powder	1 tbsp
Turmeric Powder	¼ tsp
Coriander Powder	2 tbsp
Ginger garlic paste	2 tsp
Salt	As per taste
Coriander Leaves	A bunch
Vegetable Oil	2 tbsp
Water	200 ml

METHOD

Wash, devein and clean prawns

Marinate prawns with turmeric, ½ tsp chilly powder and salt for ½ hour.

Heat oil in a Kadai. Sauté onions till transparent.

Sauté chilly and ginger garlic paste.

Mix remaining masala’s in little water and sauté for 2 minutes.

Add chopped tomatoes and sauté for 2 minutes. Add water, close and cook for 2 – 3 minutes.

Open lid and mash tomatoes well. Add salt and prawns. Add water if needed.

Close and cook on medium flame for 15 minutes.

Garnish with coriander leaves.

Cheera Upperi /Spinach Dry

Upperi/Thoran is a Kerala speciality which you can find in every Kerala house. We have an endless list of upperi's which is eaten with boiled rice. To name a few are Cheera (red/ green) Upperi, Long Beans Upperi, Long Gourd Upperi, Lady's finger Upperi, Cabbage Upperi, Beetroot Upperi, Ulli thandu Upperi, Vazhakkai (Raw Banana) Upperi, Thalolinga upperi...it goes on and on..

Cheera/Spinach  like other dark green veggies, is an excellent source of beta-carotene, a powerful disease-fighting antioxidant. It is rich in vitamins C & E. You should be careful not to overcook it as it may lose its vitamins.

INGREDIENTS

Spinach - 200 gm
Coconut- 1/2 cup
Chilly - 2 slit into half
Shallots- 3 chopped fine( or onion 1 medium)
Curry Leaves - 2 stalks
Chilly powder - 1/4 teaspoon
Coconut oil - 2 teaspoon
Mustard - 1 teaspoon
Salt - As required

METHOD

Wash and drain spinach

Chop it fine.

Add salt, Chilly, Shallots/onions, chilly powder and mix well with hands for 2 minutes.

Heat oil in a kadai.

Add mustard and let it splutter. Add curry leaves.

Add the mixed Cheera/Spinach. Add a little less salt as it may become more once cooked. You can check and add more salt if required later.
Add the coconut.

Cover and cook till done. Do not overcook.
Serve hot with rice and curry.

Arikkadukka/Stuffed Mussels

Arikkadukka/ Stuffed Mussels is a speciality of Kannur and Thalassery. I could go on and on eating this tasty snack. I know its not a good idea but it says it all. This is one of the best way to eat mussels.

Clean them, steam them, cook them and EAT them!! A good appetizer..Try it out..I am sure you will thank me :)

Enjoy!!

INGREDIENTS
Recipe source: My mom

Ingredients	Quantity
Mussels	20
Parboiled Rice	500 gm
Grated Fresh Coconut	1 Medium
Aniseed (saunf)	1 tsp
Salt	to taste
Oil	to fry
For Marinade
Red Chilli powder	2 tbsp
Turmeric	1 pinch
Salt	to taste

METHOD

• Soak rice overnight.
• Scrub and wash the mussels clean.
• Cut open each one half way down, remove the hairy substance and dirt.
• Wash again removing any dirt inside.
• Keep it upside down to drain.
• Grind rice, aniseed, coconut and salt.
• Stuff the mussels with the rice mixture and close. Tie it with a string.
• Steam it for 10- 15  minutes. Remove from fire and cool.
• Remove stuffing along with the mussel.
• Mix the chilly, turmeric and salt in little water to make it a paste.
• Dip each mussel in marinade and shallow fry till crisp.
• Transfer it into a plate with kitchen paper. Serve hot.

Tips:
Make sure you don't open the shell fully. Just slide a knife slowly and open halfway.
Add salt with care as mussels are salty.
While steaming you can stack the stuffed mussel shells on top of each other. Steam it in an idli maker.

Appam with Chicken Stew

Appam is one of the popular breakfast of Kerala and one of my favourites too. No one at home  gets tired of eating this yummy combination.  INGREDIENTS APPAM

• 1/2 cup Cooked Rice  • 1/2 kg Raw Rice  • 1 Coconut (grated)  • 2-1/2 cup Water  • 3 tsp Sugar  • 1/2 tsp Yeast  • Salt to taste

How to make Appam:

• Soak raw rice for about 4 hours and drain. • Blend with cooked rice and grated coconut in a mixie. • Mix sugar, yeast and salt in boiled water. Leave it for half an hour. • Add this mixture to the above grinded mixture. • Leave the mixture for fermentation for 8 hours. • Stir the mixture well and pour a curry spoon of mixture into the non stick appam pan. • Put a lid on the pan and heat it for 2 minutes. • When the outer crust turns golden the appam is ready. Serve it hot with stu. STU Recipe Source: My mom Onion- 3 large sliced thin Ginger -1 inch piece Chilly - 2 slit into half Cinnamon - 1 inch piece Clove       3 Potato       6 medium Chicken       1/2  kg Coconut Milk       3 large cups(thin milk) Corn flour       2 teaspoon Coriander leaves    A handful Coconut oil       2 teaspoon Pepper       ½ teaspoon Ghee       2 teaspoon Salt               As required METHOD Heat oil in a pressure cooker.  Add Cinnamon and Clove.  Add onions and sauté for a minute. Add chicken stock powder and stir well.  Add pepper and ghee.  Stir well and add potatoes.  Optional: You can add 1carrot,  2beans and 3 boiled egg whites to make it  healthier.  Stir well for 2 minutes. Add chicken pieces. Stir well and add salt.  Add coconut milk. Pressure cook (4 whistles). Add corn flour (diluted in ¼ glass water) and coriander leaves. Tasty stu is ready…