Friday, November 27, 2009
My mom-in-law tried this out after watching this in a TV cookery show,4 years back . She uses microwave idly steamer, since I don’t have that, I have given here stove top method. The stuff part is up to you,use your creativity to experiment and suit your tastes.
Usually I make idiyappam with the ready mix(rice flour) available here in Singapore(BABA’S). Comes out really soft and moist. I usually prepare the basic white idiyappam and with that I mix tot make sweet(sugar+coconut+elachi) and savory-lemon/puli(tamarind)/paruppu(dhal) any one of these varieties. So for a change(okay,may be for blogging) I tried this out after 4 years ,though I wanted to try it out for long time.
If you have guests at home,you can make this for Breakfast/dinner along with some thing else. I made coconut chutney with this as side dish. Was tasting great!
|Idiyappam flour||1 cup|
|Water and salt||As needed|
|sesame oil (optional)||1 tsp|
|Mixed vegetables of your choice||1 cup|
|Red chillie powder||1 tsp|
|Garam masala powder||1/2 tsp|
To grind to Coarse paste:
|Jeera or u can use fennel||3/4 tsp|
|Shallot(small/pearl onions)||2 nos.|
|Green chillies(use this if you don't want to use red chilli powder above)||3 nos.|
|Jeera or fennel||3/4 tsp|
|Curry leaves||1 sprig|
- Boil water with oil(just till the bubbles start appearing in the sides) and add this to the flour(add salt if theres no salt in the mix) and make a smooth dough just like our chapathi dough. It should be non sticky if the consistency is right. Keep covered till you need.
- Boil/steam cook vegetables with salt,turmeric and red chilli powder till done.
- Grind the coconut first then add jeera/fennel,onion and green chillies(if only u or not adding red chilli powder) and grind to a coarse paste,with only very little water.
- Heat kadai/pan with oil and temper with the tempering items given and then add the veggies and stir fry for a minute.
- Add the ground masala to this veggie and cook in medium low flame for 3-4 minutes till the raw smell disappears. remove from fire.
To make stuffed idiyappam:
- Fill in your idiyapam press with enough dough and take a greased idly plate and draw a single layer.
- Keep one or two tblsp of the prepared stuff above it and again layer it with the idiyappam to completely cover the stuff.
- Repeat it to fill the idly plate and steam this for 3-4 minutes.
- Serve hot with coconut chutney to rise your guest’s eye brows .
Sorry If I have bored you all with too many pictures.
I still have to perfect mines,so that the stuffing doesn’t shows out.
Sunday, November 22, 2009
Neer Nellikkai recipe- I have been bit lazy that its more than a week,since I posted a recipe here. I took pictures when I made this pickle in between the week, but waited for the pickle to get a good look.I love this neer nellikai very much,this is so easy to make,that's why this is the only pickle i make of my own at home…. Very very flavorful one,am sure you all going to love it! This tastes best with curd rice,we can eat the gooseberry as such too,just give a wash in tap water and toss in to your mouth.
I always been excited from my childhood,that after eating gooseberry,if we drink water,the water tastes way too sweet!!! Till now for that sake I never forget to drink water to enjoy that sweet taste.
No need to say how healthy this gooseberry is,so don’t hesitate to pick up from the store when you come across some fresh gooseberry! I took a pack of 12 or some 15 from Mustafa when I went for monthly purchase,this gooseberries were lying for a week in my fridge,then when a moment came that after this,the goose berries will not be good anymore,I made this pickle!!
I love to mix this water,in which we pickle the gooseberries,than the berries.My mom-in-law makes thogaiyal too,with fresh gooseberries,which I should try in future and post here too!
With very few ingredients and simple method,you can enjoy this flavorful pickle!
So What are you waiting for to try this simplest pickle recipe ever? Try it out, its Damn healthy!
This pickle stays good for at least 15 days without refrigeration. Just have to handle it clean and stir everyday. Keep in airtight container. Dont keep in plastic. Use clean ladle. Can keep in refrigerator for a month!
Saturday, November 14, 2009
Both my mom and my mom-in-law makes this,my mom makes this for vendhaya dosai which I feel is a perfect combo,still it tastes great with idly and dosai ! My mom in law makes this as chutney,adding water and making its consistency different. So its our choice to make it as chutney or a dry podi. I have given the podi,we grind without adding water. Its quite flavorful one,I make it rarely and only in weekends as my hubby don't prefer to smell like garlic in office .
Serve with Idly or dosa with generous sesame oil.
Can keep in air tight container and store it for 2-3 days in refrigerator!
Monday, November 9, 2009
A poriyal that has a simple taste,one of my hubby’s favorite. We mix this poriyal with hot rice and sesame oil/ghee and enjoy. Yesterday we had a friend at home for lunch. So I made little more than usual. I made chayote sambar,pepper rasam,cabbage kootu and masala vadai along with this.
Snake gourd needs some preparation before cooking,which I always enjoy doing…Some veggies needs more work to be done when compared to the others. But,I always love doing those special preparation part, and enjoy cooking that veggie. Snake gourd is one among the veggies I love to cook.
I took the pictures in hurry,especially the final pictures as I was expecting the friend.But still I managed to take step wise pictures to ensure that it should be helpful to the beginners .
Tasty, flavorful Pudalangai poriyal is ready!
Wednesday, November 4, 2009
This has been in my to do list for long time,my mom makes this,I used to love this a lot…She makes rarely though. I recently was going through my cook book collections,I saw very similar recipe in aval vikadan supplementary …so I mixed up the both and tried today. Liked so much. My mom makes for dinner. We can make this as evening snack or along with another dish for dinner. I made small patties just like I saw in aval vikadan…(They have given a name “vandi chakkaram”)
My mom’s version ,she doesn't uses black pepper and jeera,instead she uses red chillies and also she doesn’t add coconut much. So here's the hybrid.
|Raw rice||1 cup|
|Toor dal/Thuvaram paruppu||1& 1/2 tblsp|
|Black pepper corns||1 tsp|
|Coconut, grated||1 cup|
|Water||2 & 1/4 cup|
|Coconut oil||1 tsp|
|Curry leaves||1 sprig|
|Coriander leaves||Chopped- 1 tblsp|
- Clean and soak rice and dal for at least 2 hours .
- First grind pepper and jeera just a little and then add the soaked rice and dal and grind carefully to rawa consistency as shown in the picture.
- Heat kadai and temper with the items given under the table and add the water and bring to boil.
- Add the coconut and then the ground rice mixture and Mix well.
- Cook covered in low flame for 4-5 mins.Cook till it becomes like upma. (non sticky)
- Add the coconut oil(if desired) and mix well and switch off the stove.
- After cooling down take desired sized ball and make adais. I made small adais and shaped it with a lid. You can skip this step and make bigger adais as well.
- I used a polythene sheet and a glove. Grease just the first time when u start to make,after that i dint needed,so if you feel u need to grease,u can. Other wise not necessary.
- Heat a non stick pan and drizzle little oil or ghee and toast these adais in medium flame each side for about 2 mins.
- Serve with coconut chutney or coriander thokku or coriander chutney the best of all!!
You can grind rice ,dal ,pepper and jeera to rawa consistency in mill and keep. When ever you want you can follow the same method(no soaking part) and enjoy! I thoroughly enjoyed these,in fact I could not resist my self eating while i was making adais and also after I made while taking pictures too . Tastes good even if it cools down,so you can make it as a snack for any get together too!