Puttu delights at the restaurant De Puttu at Edapally

Puttu combo



Meat puttu (Irachi puttu)

 When our son from Australia was on holidays visiting us at Aluva, we thought of having Puttu delight for lunch at De Puttu, Edapally.
On 20th December 2015, we made it.
Puttu combo, a delicious dish with puttu in the shape of heart along with veggies and four sides of egg roast, veggie salad, chicken dry roast and banana in sugar syrup.
It's tasty and a balanced full meal with carbohydrates, protiens, vitamins and minerals.


Clockwise....Puttu combo, Irachi puttu, fish puttu, and tapioca puttu in fish curry



My husband and son at De Puttu, Edapally

Irachi puttu was my grandson's preference.
Soft and delicious with beef roast, grated coconut and chopped cilantro.
Nice and we loved it.











Fish puttu will be the delight for sea food lovers.
Tapioca puttu was the star with
delicious fish curry.



 

Thanks Giving Lunch at SA,USA.

With great pleasure, sharing my experience of the " Thanks Giving Lunch", we had with our daughter at San Antonio, USA at Luby's.
We have the option to choose the dishes.
The following are the menu we selected.
The lunch include turkey, ham, corn, pasta, steamed veggies,
pickled olive, cucumber and chillies, mashed potato, fried okra, bread butter jam and cakes were the delights.
The queue for the lunch itself explains the taste.
The whole family of great grand parents and great grand kids was a real feast for the eyes while in queue.

my daughter

me in the center

It was really heavenly.

Crab stir fry

Cooked crab meat 500 grams, onion 2, ginger 2 inch piece, garlic cloves 7, all three thinly sliced,
green chilli 3, silted, coconut oil 2 tbsp., red chilli flake 2 tsp., salt to taste, chopped cilantro 1 tbsp.

Heat oil in a wok, drop in onion, garlic, and ginger, sauté till light brown, add green chilli, salt and
chilli flakes, stir for a minute in low flame, add cooked crab, combine well, allow to remain in low flame for five minutes to absorb the extra juice if any. Add chopped cilantro, mix well, transfer into
a serving bowl.
 Serve with rice or roti.

Special lunch pack with love

Special lunch pack for my daughter to office.
White rice, egg omelette, cassava mix, celery green lentil mix in the main box along with
rasam and an apple.
This special lunch provides, enough carbs, starch, protein, fibre, vitamins and minerals.
Makes your tummy full with nutrients and love.

Bok choy Rice

Basmati rice 1 cup, cooked in 2 cups water.
Bok Choy a bundle, cut diagonally into medium size. Keep the stalk portion separate
from leafy portion, onion 1, sliced, garlic cloves 4, thinly sliced, grape seed oil 3 tbsp.,
salt to taste, soy sauce 2 tbsp.
Heat oil in wok, drop in onion and garlic, sauté till tender, drop in stalk portion of
bok choy , sauté till tender, add leafy portion of bok choy along with soy sauce
and salt, allow to cook in low flame, add cooked rice, combine well and serve with
Sri racha sauce if you love spicy dish.

Salmon in tamarind sauce

Salmon fillets 2 lbs., cut into 3 inch breadth pieces, garlic paste, 1tsp., black pepper
powder 1 tsp., salt to taste, lemon juice 2 tbsp.
Marinate salmon with the ingredients, keep for an hour. Shallow fry in required
coconut oil.
For sauce
Tamarind concentrate 2 tsp., onion 2, ginger 1 inch piece, garlic clove 2, all finely
chopped, green chilly 4, silted, coriander powder 1 tbsp., paprika powder 1 tsp.,
methi powder 1/4 tsp., turmeric powder 1/4 tsp., red chilli flakes 2 tsp., salt to taste,
coconut oil 3 tbsp.
Heat oil in a pan, drop in onion and  garlic, sauté till well cooked, add tamarind sauce,
 spice powders and salt, sauté till raw taste gone and oil clears, add green chilli,
and chilli flakes, if required add a little hot water to adjust the consistency of the
sauce.
Transfer  fish fry into a serving plate and top with the tamarind sauce.
Serve with rice.

Snakegourd sausage in grated coconut

Snake gourd medium 1, onion 1, garlic cloves 4, all three chopped.
Chicken sausage 4, cooked and chopped, grated coconut 2 cups, cumin seed powder 2tsp.,
salt to taste, turmeric powder 1/3 tsp., coconut oil 2tbsp., mustard seeds 1/2 tsp., curry leaf
a sprig.
Just steam cook the snake gourd and onions in a little water.
Heat oil in pan, drop in curry leaves and mustard seeds, allow to splatter, add grated coconut,
cumin and turmeric powders, mix well, add  cooked veggies and sausage, combine well, adjust
 salt and serve with rice.