Puttu Kutti refers to the cooking implement/ a kitchen tool which is used to make the popular steamed cake from South of India called Puttu. (Please see related article on Puttu)
Puttu is cooked (steamed) in a PuttuKutti vessel which has two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the Rice, Rava or Gothambu mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti).
Every household in Kerala has this special kitchen tool at home for preparing this wonderful traditional food called Puttu.
Below are pictures of a regular Puttu Kutti and the last picture is a special Puttu Kutti used by vendors of Puttu during the New Year Food Festival in Trivandrum, the capital city of Kerala
A Puttu Kutti with the Puttu mixture inside being cooked/steamed
Below is a picture of a special Puttu Kutti with 3 cylindrical tubes. It is a nicer version because Puttu can be prepared at once.
Puttu refers to a breakfast dish from Kerala, south of India which is made from rice flour and freshly grated coconut steamed in a cylidrical tool called Puttu Kutti . Puttu is a traditional and most popular breakfast dish of. It is usually served with Kadala curry (black chickpea curry) or it is served with Pazham (small yellow banana) and sugar. Puttu is also great with combined with Cherupayaru curry and Pappadam . But, all I can say is that Puttu can be combined with any other dishes from Kerala. I had eaten mine with Egg Masala and Cabbage Thoran and it was delicious, too.
Puttu is very delicious either way. Puttu is generally cooked in a Puttu Kutti vessel with two (2) sections. The lower section called Puttu Kudam holds water and the upper section (a cylindrical tube) called Putti Kutti holds the Puttu or where the rice mixture is inserted with layers of grated coconut. (Please see related article and Pictures of Puttu Kutti)
There are other varieties of Puttu in India:
Rava Puttu is a steamed cake made from Semolina called Rava or Sooji in Malayalam. It is a variety of Puttu which makes use of Rava instead of Rice flour, but cooked the same way as the traditional Puttu which makes used of Rice flour
Atta Puttu refers to a steamed cake made from Wheat flour. It is a Malayali breakfast dish typically made with rice powder or rice flour, but this variety of Puttu is made with Atta/wheat flour for less calories.
Puttu is arguably the most iconic breakfast dish of Kerala. Which is served with many curry dishes and stir-fried dishes from the country
I love Puttu in everyway, but I think the best Puttu is that which is served with boiled local banana from Kerala or simply with sugar.
Below are varieties of Puttu which was served to me while in Allepey using various flours
Above is Puttu served with fresh Pazham (Banana) for breakfast and below is Puttu served with steamed Pazham
Above is Puttu served with savory Curry. Puttu can be accompanied with sweet (steamed or fresh Banana, jaggery or sugar) or savory dishes (any kind of Curry)
Please see other pictures of Puttu sold during the Food Festival during New Year in Trivandrum, the capital of Kerala in the Photo Gallery.
Papaya Thoran is grated green Papaya stir-fried with grated coconut, lots of spices and Curry leaves . It is one of the traditional dishes from the Southern Indian state of Kerala
Thoran is a dry vegetable side dish with coconut added to it. It is a vegetable-based stir-fry made from finely chopped or cut vegetables cooked with grated coconut on it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed (2 or more) vegetables with grated coconut . It is a part of Sadya. (Please see related article on Thoran).
Papaya Thoran is also called Papaya Poriyal in Tamil Nadu, another State in Southern India.
Below is a picture of my family friend in Allepey, Kerala, India, grating green Papaya for making her Papaya Thoran.
Picture of Papaya Thoran / Papaya Poriyal below
Pacha Manga Chammanthi refers to one of Kerala's traditional Chutney recipes which is made from raw mangoes that goes well with steamed rice or Kanji (rice gruel/porridge) with newly fried Papad/Papadam. It is made from grated coconut, slices of peeled raw mangoes, ginger, Chumannulli (shallots/pearl onions), Kanthari Mulaku (bird’s eye chillies), salt and Curry leaves which is a must for every dish in Kerala, India
This raw mangoes Chutney is made by coursely grinding the ingredients together, except the Curry leaves the best is by using the traditonal grinder called Ammikallu, but can also be made easier and faster by using the modern mixer/grinder which every home in Kerala has.
After grinding together and adding the curry leaves, it is often shape it into a ball and serve with rice , Kanji and newly cooked Papadam. It can also be served with Chappati/Roti, Idli, and Dosa .
Pacha Manga Chammanthi is a part of a traditional Sadya Menu.
Below are pictures of Pacha Manga Chammanthi prepared by my family friend in Allepey, Kerala using a modern grinder/mixer which she served to us with Chappati/Roti
Pazham Porichatu (fried Plantain/Banana) is one of the snacks served in Kerala, India. It is made from slices of ripe Ethapazam or Nanthrapazam which is fried plain in Coconut Oil. It is different from the famous Banana Fry since the slices of Bananas are not dip into a batter.
Pazham Porichatu is a very simple snacks to prepare, but it is more tasty than any other fried bananas I tasted because it is fried in Coconut oil and the sweetness comes from the bananas itself.
It is served drizzled with sugar or none at all with hot coffee and tea.
Pimientos de Padron is also simply known as Padron, a variety of non-spicy pepper which originated from Padron, Galicia, Spain. In Spain, they are often serve as Tapa.
Padron is called Bratpaprika or Paprika grun in Germany.
Brat is translated as fry, roast or grill. Bratpaprika literally means "frying pepper", pepper intented for frying grilling or roasting and served as a side dish.
I love Padron very much. Whenever they are available in the supermarkets, I buy some packs and sautee them in olive oil and a bit of salt, sometimes I put a little amount of soy sauce and it taste good, too.
Below are pictures of fresh Padron and my sauteed Padron.
Padron being sauteed in Olive Oil and Soysauce, below with a dash of lemon juice, my own invention
This Padron travelled all the way from Spain to Germany.
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