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Contact : rakskitchen@gmail.com

Friday, November 27, 2009

                    My mom-in-law tried this out  after watching this in a TV cookery show,4 years back Cool. 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.

stuffed idiyappam

                   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 Winking,though I wanted to try it out for long time.

stuffed idiyappam

                 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!

Ingredients:

For Idliyappam

Idiyappam flour 1 cup
Water and salt As needed
sesame oil (optional) 1 tsp

For stuffing:

Mixed vegetables of your choice 1 cup
Turmeric 2 pinches
Red chillie powder 1 tsp
Garam masala powder 1/2 tsp

To grind to Coarse paste:

Coconut 1/4 cup
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.

To temper:

Mustard 3/4 tsp
Jeera or fennel 3/4 tsp
Curry leaves 1 sprig
Oil 1 tsp

 

stuffed idiyappam

Method:

For Idiyappam:

  1. 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.Dough

 

 

 

 

 

 

For stuffing:

  1. Boil/steam cook vegetables with salt,turmeric and red chilli powder till done.
    Boiling veggies
  2. 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.
    Coconut,jeera,shallot ground coarse
  3. Heat kadai/pan with oil and temper with the tempering items given and then add the veggies and stir fry for a minute.
    mustard,jeera,fennel,curry added veggies
  4. 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.
    Added coconut Stuffing

To make stuffed idiyappam:

  1. Fill in your idiyapam press with enough dough and take a greased idly plate and draw a single layer.
  2. Keep one or two tblsp of the prepared stuff above it and again layer it with the idiyappam to completely cover the stuff.
    layering veggies Covered veggie
  3. Repeat it to fill the idly plate and steam this for 3-4 minutes.
    Cooking cooked
  4. Serve hot with coconut chutney to rise your guest’s eye brows Raised Eyebrow.

stuffed idiyappam

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.

  • Fennel and curry leaves gives awesome  flavor.
  • You can make without coconut as well.
  • Before keeping the idly plate into the idly pot,let the water boil.
  • Don’t over cook,to get just soft and fluffy idiyappams.

STUFFED IDIYAPPAM

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Sunday, November 22, 2009

Gooseberry-pickle

Neer Nellikkai recipe- I have been bit lazy that its more than a week,since I posted a recipe hereDont tell anyone. I took pictures when I made this pickle in between the week, but waited for the pickle to get a good lookLoser.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…Winking. 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 tasteBig Grin.
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 berriesWinking.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!

Neer-nellikkai-recipe

Neer nellikai recipe

Recipe Cuisine: Indian  |  Recipe Category: Pickle
Prep Time: 5 mins and 10 days soaking time    |  Cook time: 5 mins    Serves: 3 cups

Ingredients


Fresh big variety gooseberries 12-15 nos.
Asafetida  & turmeric 1/8 tsp each
Water 2  & 1/2  – 3 cups
Salt as needed


To grind to coarse powder


Long variety red chilies 12
Roasted fenugreek seeds 1 tsp

To temper


Mustard 1 tsp
Asafoetida 1/8 tsp
Sesame oil 1 tsp

Method

  1. Fry the gooseberry in kadai with few drops of oil for 2 minutes in medium flame. This step is to make the soaking part faster,you can skip too!
  2. Transfer the gooseberries to the container in which you are going to keep the pickle and add enough water.
  3. Grind the chilies and roasted fenugreek seeds to coarse powder.
  4. rechillies,asafetida and fenugreek seed(fried)Coarse ground
  5. Mix in the powder,turmeric,salt,asafetida powder to the gooseberry in water .
  6. Temper the items given in the “to Temper” table and Mix well.
  7. Keep closed for 2-3 days to ensure even mingling of the spices.
    mixedAfter three days
  8. After two days,the water will become so flavorful with all those spices mixed well (if you taste immediately after mixing,it will be bitter,don’t worry will be good after 2 days)and also will have the flavor of gooseberry!! Enjoy with a creamy curd rice!!

Cut gooseberry,after soaked for 3 days

So What are you waiting for to try this simplest pickle recipe ever? Try it out, its Damn healthy!

Gooseberry-pickle-recipe


This pickle  stays good for at least  15 days  without refrigeration. Just  have to  handle it clean and stir everyday. Keep in airtight container. Use clean ladle.  Can keep in refrigerator for a month!

Neer nellikai recipe - Pickled gooseberry recipe

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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 .
DSC_0113

Ingredients:

Red chillies(long variety) 9 nos.
Garlic one whole
coconut 2-4 tblsp
Salt As needed(I added 1,1/4 tsp)
Oil For frying,1/2 tsp
With dosa
Method:
  1. Roast redchillies till deep red and cool down,peel the garlic pods. Give a roast the coconut if it is too tender(milky) I dint do as mine was old coconut.
    DSC_0104
  2. Grind first salt,coconut and red chillies to coarse powder.
    DSC_0109
  3. Then add the garlic and use Juice/inch/pulse option in your mixer to just crush the garlic and blend well with the chilli.
  4. Serve with Idly or dosa with generous sesame oil.
DSC_0115
Can keep in air tight container and store it for 2-3 days in refrigerator!

POONDU MILAGAI PODI

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Monday, November 9, 2009

DSC_0080

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  Angel.

Pudalangai poriyal recipe

Indian Lunch/ Sides
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 4

Ingredients


Snake gourd 2, medium in length
Moong dal/paasi paruppu 1 tblsp
Coconut 3-4 tblsp
Salt As needed
Onion 1 no.

To temper

Oil 1 –2 tsp
Mustard 3/4  tsp
Urad dal/Ulutham paruppu 1 tsp
Red chillies 2 nos.
Curry leaves 1 sprig

Method

  1. Scrap the skin of the snake gourd slightly to remove the snowy skin. You can skip this step,do only if desired. I usually dont do this, one of my friend told, so tried this time.
  2. 1-podalangai-poriyal
  3. Cut the snake gourd into tubes and halve the tubes vertically as shown below.Remove the centre soft portion with a cutlery knife and wash the snake gourd.
  4. 2-podalangai-poriyal
  5. Stack two,three pieces and slice the snake gourd into thin crescents.Chop the onions finely,keep aside.
  6. 3-podalanga-poriyal
  7. Mix well,the cut snake gourd with salt and moong dal in a big plate and keep it in a slanting way to let the excess water drain.Keep aside for 10 – 15 minutes, the mixture will ooze out water. You may want to mix in between once.
  8. 4-podalanga-poriyal
  9. Squeeze out the excess water, don't squeeze hardly, just gently to take off the excess water. Keep aside. You can use the squeezed water to sprinkle it in between cooking. Heat kadai with oil and temper with the items given under the “To temper” table.
  10. 5-podalanga-poriyal
  11. Add the chopped  onions and fry till transparent.Add the snake gourd and fry for a minute and press it lightly and cook covered for 4 minutes.(stir in between)
  12. 6-podalangai-poriyal
  13. Once done, mix in the coconut and stir well for a minute and transfer to the serving dish!
  14. 7-podalangai-poriyal

Note


  • Squeezing out the excess water gives a dry poriyal,so make sure you squeeze out the excess water!
  • Not that you have to squeeze completely, reserve this water and use while cooking the snake gourd to sprinkle in between. 
  • If you cook without squeezing, the snake gourd wont be soft. Also squeezing helps in easy cooking.

Tasty, flavorful Pudalangai poriyal is ready!

DSC_0086

PUDALANGAI PORIYAL / SNAKE GOURD RECIPES

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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”)

DSC_0046

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.

Ingredients:

Raw rice 1 cup
Toor dal/Thuvaram paruppu 1& 1/2 tblsp
Black pepper corns 1 tsp
jeera 3/4 tsp
Coconut, grated 1 cup
Water 2 & 1/4 cup
Coconut oil 1 tsp
Salt As needed

To Temper:

Mustard 1 tsp
Asafetida A pinch
Curry leaves 1 sprig
Coriander leaves Chopped- 1 tblsp
Oil 1 tsp

DSC_0027

Method:

  1. Clean and soak rice and dal for at least 2 hours .
  2. 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.
  3. Soaked rice ground to rawa consistensy
  4. Heat kadai and temper with the items given under the table and add the water and bring to boil.
  5. Add the coconut and then the ground rice mixture and Mix well.
  6. temper boiling water with coconut
  7. Cook covered in low flame for 4-5 mins.Cook till it becomes like upma. (non sticky)
  8. Rice added Cooked upma
  9. Add the coconut oil(if desired) and mix well and switch off the stove.
  10. 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.
  11. 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.
  12. flattened adai shaped with lid
  13. Heat a non stick pan and drizzle little oil or ghee and toast these adais in medium flame each side for about 2 mins.
  14. in tawa turn over
  15. Serve with coconut chutney or coriander thokku or coriander chutney the best of all!!

Upma adai with green chutney.

           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 Winking. Tastes good even if it cools down,so you can make it as a snack for any get together too!

UPMA ADAI

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