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Humble puttu goes elite

Eating out has never been better in the city with so many choices for the food buff. People seem to be tired of exotic `alien' dishes. Puttu, an everyday breakfast item, is going places in urban areas. The Hot Plate, a multi cuisine restaurant at the Avenue Center has extended its Puttu festival till June 30 after a great response from the foodies..

Specialised in authentic Kerala and Continental cuisine and reasonably priced , the restaurant offers a choice of Kerala appams, puttu, idiyappams and continental `sizzlers' and pasta.The décor is in Mediterranean-style with vibrant colours. Use of orange and sea green colours transports one into the right ambience and great food. The restaurant has a regular clientele from corporate houses and also families. It is popular as a venue for kiddies' parties, timings being 3 to 6 pm. The lunch buffet is priced at Rs 100 and dinner at Rs 120

The puttu has come a long way to be a round-the-clock favourite. In the Puttu Festival, the chef has innovated and put forth a mouth-watering fare, which has a variety to choose from.

Innovative, it is prepared using authentic `chiratta' (coconut shell) and bamboo `kana' to add to the rich aroma. This steamed rice cake makes it a healthy alternative to modern junk food. The variety of puttu available are: Chicken Paputtu.Prepared with semolina, rice powder, cashewnut, cherry and shredded chicken served with chicken curry. Keema Puttu is steamed with masala keema mutter, served with Keema curry. Puttu with Beef Ularthiyathu is sautéed with beef ularthiyathi podichathu and served with beef roast.

Wheat Puttu is prepared with wheat powder and served with your choice of side dish. Kana Puttu is prepared in Kana and flavoured with mint leaf and served with any side dish. Chiratta Puttu is prepared in coconut shell heated rice powder served with choice of side dish.

Kadai Veg Puttu is steamed with layers of spicy vegetable kadai and served with vegetable curry. Special Fish Puttu has authentic masala fish flakes.Puttu with Jackfruit is prepared with jackfruit bits added to it and served with plantains and pappadam

Recipe for Jackfruit Puttu

Ingredients:

Rice powder ( Nadan puttu podi ), Finely chopped jackfruit, grated coconut, Salt to taste, Water.

Method:

Mix the rice powder with a pinch of salt, grated coconut, sprinkle water little by little and rub between finger tips till the powder resembles crumbs.Sautee ripe jackfruit in a pan on a low flames and add sugar to it. Mix well. Fill the puttu mixture and sautéed jackfruit into the Kana, layer by layer respectively. Steam for 5 minutes. Serve Jackfruit puttu hot.

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