Loka Samastha Sukhino Bhavanthu!

Loka Samastha Sukhino Bhavanthu!


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Just Recline, Relax smiley and Enjoy a "Good Time" @ My Hobby Lounge smiley


January 29, 2011

ராத்திரி ராஜா

Owlராத்திரி ராஜாsmiley

(புறாவின் பகல் ரகளை பற்றி ஆந்தை பாடும் பாட்டு)

வாசல் வந்து என்னை கத்தி மிரட்டுகிராயோ?
மூர்த்தி சிறிது கீர்த்தியும் சிறிது அறியாமல் - எந்தன்
வாசல் உனக்கே சொந்தம் என்று பெருத்து நின்றாயோ?
சகிப்புத்தன்மை அதிகம் என அறிந்து எந்தன் வாசலிலே
சாணம் போட்டு மெழுகி வைத்து துர்நாற்றம் தந்தாயோ?
பகல் நேரம் உனதென்று ஆட்டம்போட்டு ஊரைக்கூட்டும் மடப்புறாவே
இருள் சூழ்ந்த "இரவுகளின் ராஜா" நான்தானே
உன்தூக்கம் என்கையில் என்பதை மறந்து விட்டாயோ?   smiley

பெருத்து = புறா மற்றவரை பயமுறுத்த உடலை பருமனாக காட்டும்.

Pigeons are messy eaters. they eat & they let their droppings in the same place, unlike the other birds. I have many winged visitors at my place during day & night. THe pigeons occupy the Owl's nesting place during the day & made the place very messy. Whereas in the nights, the owls rule the world hence pigeons cannot be seen outside as they quitely hide into the night.
பகல் நேரம் கண்பார்வை மங்கல் என அறிந்து - எந்தன்

Puttu / steamed rice cakes

A traditional breakfast called 'Naadan' breakfast from God's own Country. This dish is common in the state of Kerala, Tamizh Nadu and Karnataka and parts of Sri Lanka. Thus it is called by various names viz., Puttu / Pittu

Chemba Puttu (Red Rice) with Pacha Payaru Puzhuku (Green Moong Curry)

White Puttu and Kadala Curry (Brown Chick Pea Curry)

You will need :-
  • Coarsely ground rice powder (little finer than rawa/semolina) - 1 Cup
  • Water - 1 Cup  (use only little by little using sprinkling method)
  • salt to taste
  • Grated coconut - 1 cup

Puttu Steamer  :

Puttu Vessel - it was  used in a coal stove called choola so got blackened at the bottom. My cherishable treasure from my MIL.

Pot, cylinder, palte and lid

  • In olden days and even now in some households, it is steamed in coconut shell (Cherata Puttu) or in a Bamboo.
  • Puttu is made from coaresly ground rice powder. You can use the readily available Puttu Powder, in the market (roasted one).  
  • If you don't have a steamer like this, you can transfer the prepared puttu powder in a cloth and steam it in an idli steamer or in a pressure cooker (without putting the weight or whistle) for 10 minutes and then mix the coconut.
  • To prepare puttu powder at home :-  Soak Rice for about 2 hours and drain it completely. Spread on a cloth to dry in shade and then coarsely grind it to a powder (not fine but little coarse) and dry roast it before using.
  • The quantity of 1 cup will double in volume after we prepare the flour in the method described below... I have used upto 3/4 cup of water for 1 cup flour.

Preparation :-

The Recipe video is now available in Youtube Channel : Mira's Akshaya Patram. Added below :-

  • In a mixing bowl, add a cup of Puttu powder and salt. Mix well. 
  • Sprinkle water little by little, I used about 3/4 cup of water. Never mix water at one shot... Sprinkle a little, mix, then sprinkle again, mix... so on..  till it is little moist and crumble in texture. (Please check my Youtube Channel for even more clear video demo)
  • The volume of the flour after absorbing the water will become double (say around 2.5 cups).
  • Cover and keep aside and make preparations for gravy dish. Else leave it for 20 minutes.  
  •  Now take the puttu vessel, Fill water in the pot. Place it on a stove and bring to boil. In the meanwhile, put the small plate with holes (perforated plate) into the cylindrical vessel so that it will settle at the bottom of the cylinder. The lightly shallow side should face upwards. Adjust it to position it.
  • Put a tbsp of grated coconut into the cylinder. The coconut will seal the holes in the plate and prevent the rice flour from falling but at the same time allow the steam to pass through, to cook the rice flour.
  • Fill the rice flour and then finally layer with coconut. Else you can create patterns of small portions as well by repeating the layer to your preference.
  • Fix the filled cylinder on top of the vessel (use a kitchen napkin / towel to hold it and be careful not to touch the vessel with bare hands as it will be hot). Always use the towel to handle the vessel.. Steam for seven to ten minutes.
  • Switch off flame. With a cloth towel remove the cylinder from the pot. Plate it horizontally on a plate. Using back side of a laddle or a skewer or a Tong, gently push the plate forward to get the puttu out of the cylinder.
  •  You can have it with any one or a combo of these accompaniment suggestions :-

    1. Kadala Curry (Brown Chick Pea Curry) - http://my-hobby-lounge.blogspot.com/2014/03/kadala-curry-brown-channa-masala-brown.html
    2. Pacha Payaru Puzhuku - (Green Gram Curry) - Yet to be posted
    3. Green Peas Curry - http://my-hobby-lounge.blogspot.com/search?q=Green+Peas+curry
    4. Sugar and Papadam (Kerala Urad Papad)
    5. Banana and Papadam
    6. Or just mix some sugar to make it more Humble & Savourable!
    7. Coconut Milk sweetened with sugar (as they serve in Tamizh Nadu)
There is an interesting story associated with this Dish which happened in Tamizh Nadu. The link is Here

For Kadala Curry Recipe Click Here

For Green Peas Curry  Click Here

Pacha Payaru Puzhuku (Green Moong Curry) will be posted.


These Rangolis are drawn for my neighbours when requested me, for Diwali 2010


Maa Kaali

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