Puttum – Meen Porichathum
You might have heard of puttu-kadala and puttu – irachi combinations but have you ever heard of puttu and meen porichathu? I came to know about thiscombination from my MIL for the first time.Basically I don’t like puttu much. I used to have the big, long traditional puttu. Its sight itself fills my belly.I don’t know why I developed some sort of dislike towards this dish. So when my MIL announced this combination for break fast I was thoroughly disappointed.
My MIL is a wonderful cook, who treats cooking as an art. I always envy her for her energy and her ability to do things with such a speed. Whenever she cooks something, I play the role of taste checker, and this time also she asked me to try a bite .To my own great surprise, I could not stop until I finish one full puttu and fish fry!!Here comes my MIL special recipe for my readers!
Ingredients:-
1. Rice Flour – 2 cups2. Grated Coconut – 2 cup
3. Water – as needed (almost 1/2 a cup)
4. Salt – to taste.
Method:-
In a wide bowl take the flour.
Add ½ of the grated coconut and salt to it. Mix thoroughly with hand.
Pour water little by little to the mixture and mix it well
The mixing should be appropriate such that all the rice grains should be damp enough for steaming.
Don’t add more water than needed since it will turn the flour to dough.
The quality of the puttu lies in wetting the flour.
Add half of the grated coconut into it and mix well by giving it a two minutes turn in a mixer.
Before filling the mould, add 1 tsp of grated coconut then the flour, then again sprinkle some more coconut, and then close the lid
Keep the pressure cooker on the gas after filling 2/3 rd of it with water.
The mould can be fixed to the cooker, just after the steam is released
Detach the mould from the cooker when you see the steam coming out from the mould lid’s hole.
(Note:-Always keep Puttu in an air tight container,otherwise it can become dry.Also Dried Puttu can be made fresh by microwaving it after sprinkling some water .)
Kerala Fish Fry/Meen Porichathu
Ingredients
Fish – 6- 8 pcs (king fish or any other firm fish ,cut in to thin slices)
Ginger powder – 1 tsp
Garlic powder – 1 tsp
Black Pepper powder – 1 tsp
Red Chilly Powder-1 tsp
Kashmiri Chilly Powder-1tsp
Turmeric Powder-1/2 tsp
Salt- according to your taste
Vinegar-1 tsp
Water – for preparing the paste
Curry leaves – 1 strand
Oil for frying.
Method:-
Clean the fish thoroughly using salt and vinegar to get rid of the smell.
Mix all the powders and salt and make a smooth paste by adding water and vinegar.
Marinate the fish pieces with this paste and allow it to sit for at least half an hour in the refrigerator.
In a heavy bottomed pan, heat oil and slide in the curry leaves followed by the fish pieces one by one.
Sprinkle a tsp full of coconut oil just before you take the fish pieces out from the pan if you are not using coconut oil for frying and still want to have its flavor.
Now your spicy, tasty, delicious fish fry is ready to be served!!!
