Tuesday, February 22, 2011

Irachi (beef) Puttu


For Puttu:
  • Rice flour 1 1/2 cup
  • Coconut 1/4 cup
  • Water as rqd
  • Salt as rqd
Mix together salt and rqd amount of water. Sprinkle this water slowly over the rice flour and mix well. Continue this till the flour turns soft and smooth. Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remains as a solid chunk without breaking or splitting apart, you can stop the process). Add little grated coconut into the flour and mix well. (To make soft puttu, just grind the flour in a mixer).

For Meat Masala:
  • Beef 100 g
  • Coriander pdr 2 Tsp
  • Chilly pdr 1 Tsp
  • Turmeric pdr 1/4 Tsp
  • Salt
  • Chopped onion 2
  • Chopped chilly 2
  • Chopped coriander leaves
  • Minced garlic 4 pods
  • Minced ginger 1 small piece
  • Turmeric pdr a pinch
  • Chilly pdr 1/2 Tsp
  • Coriander pdr 1 Tsp
  • Curry leaves
  • Salt
  • Oil
Cook beef with chilly pdr, coriander pdr, salt and turmeric pdr. Cool it and mince it. Keep it aside. Mix together all the ingredients from chopped onion to salt. Heat oil in a kadai and add all the ingredients into it. Saute it till it becomes brown colour. Add the minced meet into this and saute it well again. Remove it from fire.

For preparing puttu, instead of coconut put a layer of meat into the puttu kutti (puttu maker) first and then put flour and again a layer of meat. Steam it for 5 to 8 min until the steam comes out.

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