Delicious Breakfast Blog: Poori, Velutha Anam, and Mutta Kakkathil

Introduction

Hello, and welcome to my breakfast blog! Here, I will show you how to make a tasty breakfast set menu. In this series, we will talk about breakfast, lunch, dinner, and snacks. But today, we will focus on the first breakfast series: Poori. Poori is a famous Indian food made with a combination of Atta and Maida, which are two different kinds of wheat. Atta is the outer layer of the wheat grain and is healthier because it has more fiber. Maida is a type of wheat that is finer but less nutritious. One main difference between the two is that Maida has gluten, which makes Poori stretchy and stops it from tearing when cooked.

It's important to learn how to make poori because it's a versatile dish that you can enjoy for breakfast, lunch, or dinner. If you know how gluten affects pastry making, you can change the ingredients to get the texture you want. To make the dough for Poori, you need warm water, Atta, Maida, and a little salt. When you mix the dough, the gluten will react. So, it's important to add ghee or oil to stop too much gluten from forming. Make sure the dough is soft and slightly dry before you begin frying the pooris.

Now that you know about the breakfast set menu and why it's important to learn how to make Poori, let's explore the distinctions between Atta and Maida. Atta is a healthier choice because it has more fiber, while maida is a finer type of wheat but doesn't have the same nutritional advantages. Gluten in Maida makes Poori stretchy and helps it puff up when cooked.

Poori, Velutha Anam (White Rice), and Mutta Kakkathil Recipe

This combination of Poori (a type of Indian fried bread), Velutha Anam (simple white rice), and Mutta Kakkathil (a Kerala-style egg roast) makes for a delightful South Indian meal. Here's how you can prepare these dishes at home:

Poori Recipe

Ingredients:

• 2 cups wheat flour

• Water as needed

• Salt to taste

• Oil for deep-frying

Instructions:

1. Make the dough.

   • Mix wheat flour and salt in a bowl. Gradually add water and knead into a firm dough.

   • Let it rest for 15–20 minutes.

2. Roll the Pooris:

   • Divide the dough into small balls.

   • Roll each ball into a small, round disc, approximately 4 inches in diameter.

3. Fry the Pooris:

   • Heat oil in a deep frying pan.

   • Slide in the rolled poori and fry until it puffs up and turns golden brown on both sides.

   • Drain on paper towels.

Velutha Anam (White Rice) Recipe

Ingredients:

• 1 cup of white rice

• 2 cups of water

• Salt to taste

Instructions:

1. Cook the rice.

   • Rinse the rice thoroughly until the water runs clear.

   • In a pot, bring the water to a boil. Add rice and salt.

   • Reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed (about 15-20 minutes).

Mutta Kakkathil (Egg Roast) Recipe

Ingredients:

• 4 boiled eggs

• 2 tbsp. coconut oil

• 1 tsp. mustard seeds

• 2 large onions, finely sliced

• 2 green chilies, slit

• 1 tbsp. ginger-garlic paste

• 1/2 teaspoon turmeric powder

• 1 tsp. red chilli powder

• 2 tomatoes, chopped

• Salt to taste

• Curry leaves

Instructions:

1. Prepare Eggs:

   • Hard boil the eggs, peel, and keep aside.

2. Sauté the ingredients:

   • Heat coconut oil in a pan. Add mustard seeds and let them splutter.

   • Add onions and green chilies, and sauté until the onions turn golden.

   • Add the ginger-garlic paste and cook for a minute.

3. Add spices and tomatoes.

   • Add turmeric powder, red chilli powder, and chopped tomatoes. Cook until the tomatoes are mushy.

4. Combine with eggs.

   • Add boiled eggs. Gently mix, ensuring the eggs are coated with the masala.

   • Cook for a few more minutes.

5. Garnish:

   • Garnish with curry leaves.

Serving Suggestion:

Serve hot Pooris with steaming Velutha Anam (white rice) and the flavorful Mutta Kakkathil (egg roast) for a complete meal. Enjoy the combination of soft bread, simple rice, and spicy egg roast!

Making Poori

Now that we have covered the differences between Atta and Maida, let's dive into the process of making the dough for Poori. To make the dough, you will need the following ingredients:

• Atta and Maida (in a ratio of your choice)

• Pinch of salt

• Warm water

• Ghee or oil

Start by mixing the Atta and Maida together in a bowl. The ratio of Atta to Maida can vary based on your preference. As you mix the dough, the gluten in the maida will react, giving the poori its stretchiness. To control the gluten reaction, it's important to add ghee or oil to the dough. This will prevent excessive gluten formation and result in a softer texture.

Next, add a pinch of salt to the dough. It's important to add the salt before the gluten reaction starts to ensure it is evenly distributed throughout the dough. Then, gradually add warm water to the mixture. The warm water will help activate the gluten in the maida and bind the dough together.

Knead the dough well, using your palms to push and your fingers to roll in opposite directions. This method will help incorporate the ghee or oil into the dough, resulting in a soft and pliable texture. The dough should be soft and semi-dry, not too wet or too dry.

Once the dough is well-kneaded, let it rest for about 5 minutes. This resting period allows the gluten to relax and the dough to become more elastic. Resting the dough also helps in achieving a better texture when frying the pooris.

After the resting period, the dough is ready to be rolled out and fried into delicious pies. Remember to heat the oil to the right temperature before frying to ensure the pooris puffs up nicely. Fry the pooris until they are golden brown on both sides, then place them on a napkin to absorb any excess oil.

Now you have learned how to make the dough for Poori. With this knowledge, you can adjust the ingredients and proportions to achieve the desired texture and taste. Enjoy your homemade pooris for breakfast, lunch, or dinner!

Preparing Velutha Anam (White Curry)

When making Velutha Anam, it is important to use a mud pot for an authentic taste. The mud pot adds a unique flavour and helps low-cook the curry to perfection. So, if you have a mud pot, be sure to use it for this recipe.

Now let's talk about the ingredients needed for Velutha Anam:

• Coconut oil: 1 1/2 tbsp.

• Ghee: 1 tsp.

• Sliced onion: 2

• Green chilli: 4-6 (slit)

• Ginger, 1 inch (crushed)

• Potato: boiled with skin and peeled

• Thin coconut milk: 1 1/2 cups

• Thick coconut milk, 1/2 cup

• Coriander leaves—a handful

• Salt, to taste

To start, heat the mud pot and add a small amount of coconut oil, just enough to lubricate the pot. Then, add the sliced onions, green chilies, and crushed ginger. Saute them until the onions turn translucent, being careful not to let them change colour too much, as we want a white curry.

Next, add the boiled potato chunks to the onion mix and stir well. Season with salt according to your taste preferences. Now, it's time to add the thin coconut milk to the pot. The potatoes will absorb the coconut milk, giving the curry a creamy texture.

Let the curry simmer for a while, allowing the flavors to meld together. As it cooks, the curry will start to thicken. At this point, add the thick coconut milk and stir gently. Be careful not to cook the curry after adding the coconut milk, as it may curdle.

Finally, add a handful of fresh coriander leaves to the curry. The coriander leaves will add a burst of freshness to the dish. Give it a quick stir and check for seasoning. If needed, adjust the salt to your taste.

And there you have it: a delicious white curry, or Velutha Anam, ready to be served with hot Pooris. The creamy and flavorful curry pairs perfectly with the crispy pooris, creating a breakfast that will leave you satisfied and ready to start your day.

FAQ

Can I use whole wheat flour instead of maida for making poori?

Yes, you can use whole wheat flour (Atta) instead of maida for making poori. Atta is a healthier option due to its higher fiber content. However, it's important to note that the texture and taste of the poori may be slightly different when using whole wheat flour.

What can I substitute for Maida if I want a healthier option?

If you're looking for a healthier option, you can substitute Maida with whole wheat flour (Atta) or even a combination of Atta and Maida. Whole-wheat flour is a better choice due to its higher fiber content and added nutritional benefits.

What is the traditional significance of the term 'Anam' for curry?

In some regions, like Tellicherry, the term 'Anam' is used instead of curry. It is a traditional term that has been passed down through generations. The word 'Anam' is used to refer to curries in these regions and carries cultural significance.

Can I use regular oil instead of coconut oil for Velutha Anam?

Yes, you can use regular oil instead of coconut oil for making Velutha Anam. While coconut oil adds a unique flavour to the dish, you can still achieve delicious results using regular oil. Feel free to use your preferred cooking oil for this recipe.

Can I add additional vegetables to the curry?

Yes, you can add additional vegetables to the Velutha Anam curry if you desire. While the traditional recipe includes boiled potatoes, you can experiment with adding other vegetables like carrots, peas, or beans to enhance the flavours and make the curry more nutritious.

Making Mutta Kakkathil

Are you looking for a tasty and satisfying breakfast dish? Look no further than Mutta Kakkathil! This dish is a classic in Kerala cuisine and is sure to leave you wanting more. Let's dive into the process of making this delicious dish.

Introduction to Mutta Kakkathil as a tasty breakfast dish

Mutta Kakkathil is a traditional Kerala breakfast dish that consists of boiled eggs cooked in a spicy chilli paste. It is loved for its bold flavours and is often enjoyed with bread or as a side dish with rice. The combination of the creamy eggs and the spicy chilli paste creates a mouthwatering taste that is sure to please your taste buds.

List of ingredients for Mutta Kakkathil

To make Mutta Kakkathil, you will need the following ingredients:

• Red hot chilli, 1 cup

• Garlic: 2 pods

• Turmeric: 1/2 tsp.

• Ghee: 1 tsp.

• Coconut oil: 1 1/2 tbsp.

• Hot water for soaking

• Salt to taste

Soaking and making the chilli paste

Start by soaking the red hot chilli in hot water for about 10–15 minutes. This will help soften the chilli and make it easier to grind into a paste. Once the chilli is soaked, drain the water and transfer the chilli to a wet grinder. Grind the chilli until it forms a smooth paste.

Cooking the chilli paste with garlic and turmeric

In a pan, heat ghee and coconut oil. Crush the garlic pods and add them to the pan. Let the garlic infuse its flavour into the oil. Then, add the chilli paste to the pan and sauté it until it becomes fragrant. Be sure to cook the chilli paste over medium heat to prevent it from burning.

Once the chilli paste is cooked, add turmeric to the pan. Turmeric not only adds a beautiful yellow colour to the dish but also provides an antiseptic agent. Stir the turmeric into the chilli paste until it is well combined.

Adding water and boiling the chilli paste

Next, add water to the pan and let the chilli paste cook until all the water has evaporated. This will help the flavours of the chilli paste develop and intensify. Keep stirring the mixture occasionally to prevent it from sticking to the bottom of the pan.

Finally, add boiled and peeled eggs to the pan. The eggs will absorb the flavours of the chilli paste and become infused with its spicy goodness. Let the eggs simmer in the chilli paste for a few more minutes until they are heated through.

And there you have it—delicious and flavorful Mutta Kakkathil! Serve it hot with bread or as a side dish with rice for a satisfying breakfast or brunch. The combination of the creamy eggs and the spicy chilli paste is sure to wake up your taste buds and leave you craving more. Enjoy!

Conclusion

In conclusion, we have learned how to make a delicious breakfast set menu consisting of Poori, Velutha Anam, and Mutta Kakkathil. Let's recap the key points:

• Poori is a versatile Indian dish made with a mix of atta and maida. Atta is healthier due to its higher fiber content, while Maida gives Poori its stretchiness.

• To make the dough for Poori, mix Atta and Maida, add warm water, and incorporate ghee or oil to prevent excessive gluten formation. The dough should be soft and semi-dry before frying.

• Velutha Anam is a white curry made with coconut milk, onions, green chillies, and boiled potatoes. It is traditionally cooked in a mud-pot for authentic flavor.

• Mutta Kakkathil is a spicy egg dish made with red chili paste, garlic, turmeric, and boiled eggs. It is a classic Kerala breakfast dish with bold flavors.

We encourage you to try these recipes and explore the delicious flavors of Indian cuisine. Don't hesitate to experiment with the ingredients and adjust them to your taste preferences.

If you have any feedback, or questions, or need further assistance, please feel free to reach out to us. We value your input and are here to help.

Thank you for joining us on this breakfast blog. I hope you enjoyed learning how to make Poori, Velutha Anam, and Mutta Kakkathil. Happy cooking!

Until next time, have a great day and happy eating!