Idiyappam made in a fusion way, schezwan style. Make spicy schezwan style idiyappam with lots of vegetables and garlic flavour.
This is another dish I prepared for the live demo at Singapore expo on behalf of Suvai foods. I used their ready to eat idiyappam to prepare this schezwan style idiyappam. I followed the same method as I prepare schezwan fried rice and replaced rice with idiyappam. It is a good change and you can make people who would not eat idiyappam to try this one.
Since I am busy travelling, I thought I will schedule this simple one in my blog.

Schezwan style idiyappam recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 15 mins |  Cook time: 15 mins |  Serves: 5  | Author: Raks anand

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Idiyappam made in a fusion way, schezwan style. Make spicy schezwan style idiyappam with lots of vegetables and garlic flavour.

Ingredients

Idiyappam, cooked - 5 cups
Vegetables - 2 cups
(Carrot, capsicum, beans, onion, cabbage)
Garlic - 6, minced
Chilli paste - 1 tbsp
Chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Vinegar - 1 tsp
Pepper - 1 tsp
(schezwan pepper if possible)
Salt - as needed
Oil - 1/4 cup
Spring onion, chopped - as needed

Method:

1. First heat oil in a wok over high heat, add pepper, followed by Garlic. Fry until garlic is fragrant (30 seconds).
2. Add chilli paste, both chilli and soya sauces, followed by vinegar. Cook for 2 mins.
3. Add vegetables and stir fry for 2-3 minutes. Add cabbage towards end to retain its crunchiness.
4. Add steamed and separated idiyappam, required salt.
5. Toss well, garnish with spring onion.

Note:

• Using readymade idiyappam like Suvai idiyappam or concord sevai (prepared as per package instructions) is recommended as homemade idiyappam is too brittle. 
• To prepare chilli paste, soak 10 chillies (kashmiri red chillies) in hot water for 30 mins, grind to paste with little water. You can soak and grind more chillies to paste and use as needed for a couple of weeks too.
• Do the entire process in high flame. Toss well in high flame, so that the flavours are retained.
• You can use readymade schezwan sauce for a quicker version.
• I used large variety garlic.

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Breakfast cereal popsicles with froot loops. Perfect summer treat for your kids.  Colourful cereal makes it look appealing too.
I wanted to try something with froot loops as I have seen drool worthy pictures in Pinterest. So for this summer, I thought will make a colourful looking popsicle with milk and froot loops combo. I got this almost 1 & 1/2 month back when I posted my first popsicle for this summer. But somehow didn't make. I avoid making popsicles mainly because my freezer is not free always, I stuff it with groceries that I bring from India and some which are prone to insects.
So finally I thought I should try and schedule the post while I am travelling to India. I got a small single serving fruit loops for this sake, as we don't eat these cereals for breakfast. I had some organic non gmo corn flakes that I got for paneer nuggets. So used it as I adapted the recipe from here.
I made this popsicle twice once with more milk and less fruit loops, later with more fruit loops to look more colourful. Myself and Aj both loved the milky popsicle more than the one with more cereal. Even I did not expected this popsicle to be this much delicious. Totally loved it. Do try for your kids, they too would love.

Fruit loops cereal popsicle recipe

Recipe Cuisine: Continental |  Recipe Category: Frozen dessert
Prep Time: 10+ overnight freezing mins |  Cook time: 0 mins |  Serves: 3  | Author: Raks anand

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Breakfast cereal popsicles with froot loops. Perfect summer treat for your kids.  Colourful cereal makes it look appealing too.

Ingredients

Milk - 1 cup
Cream - 1/4 cup
Sugar or honey - 1 tbsp
Corn flakes -1 cup
Fruit loops (fruity colourful  breakfast cereal) - 1 cup

Method:

1. Add cereal to milk and mix it well.
2. Strain, mix sugar/ honey and cream to it.
3. Fill the mould with 3/4th milk and 1/4th fruit loops.
4. Insert the handles and freeze overnight.
5. To un-mould, just show the mould under tap water for a minute and pull the handle gently.

Notes

• I filled the popsicle mould halfway with milk and later topped with fruit loops. But if you want more colourful looking popsicles, recommend to add fruit loops first and later top with milk.
• I just ate the strained cereal as I love it.
• Increase sweetness according to your need.

Tags: breakfast cereal popsicles, fruit loops

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Rajma tikki recipe, How to make rajma tikki

Rajma tikki is a healthy snack you can make for your family. Potato, besan, bread crumbs are used as binding agent, also makes more tasty.
I keep legumes in my freezer, especially the one which I won't use that often. Chana is made weekly as chana masala mostly and it gets over soon. But other legumes like rajma is not made that often at home, I don't know why myself.  I thought should change this habit and make rajma masala and rajma pulao often. Anyways I got rajma for consuming more often, so made rajma pulao, rajma salad, rajma masala one round and still have some left with me. Though rajma paratha can be made, I wanted to try something that I have not tried earlier. So wanted to try tikki with it. Made this simple one. Do try for your family.

Rajma tikki recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time: 10 mins+ overnight soaking |  Cook time: 20 mins |  Makes: 10 | Author: Raks anand

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Rajma tikki is a healthy snack you can make for your family. Potato, besan, bread crumbs are used as binding agent, also makes more tasty.

Ingredients

Rajma - 1/2 cup
Potato - 1
Besan (chickpea flour) - 1 tbsp
Bread crumbs - 1 tbsp
Green chilli - 1
Red chilli powder - 1/2 tsp
Roasted cumin seeds powder - 3/4 tsp
Garam masala or kitchen king masala - 1 tsp
Amchoor powder or lemon juice - 1 tsp
Coriander leaves, finely chopped - 4 tbsp
Salt - as needed
Oil or ghee - as needed

Method:

1. Cook potato, mash well and keep aside. I microwave it, you can choose your convenient option.
2. Soak rajma overnight, morning change water and pressure cook with little water for 4 whistles, drain water.
3. In a blender, grind the rajma without any water.
4. Take ground rajma in a mixing bowl. Add red chilli powder, garam Masala powder, amchoor powder, cumin seeds powder, coriander leaves, finely chopped green chilli and salt.
5. Mix well and divide into 10 equal sized balls.
6. Flatten in your palms and arrange in a plate.
7. Heat a tawa and drizzle some oil/ ghee. Arrange the flattened tikki and cook in medium flame.
8. Gently press while cooking and add more oil as needed. Cook both sides until golden.

Notes

• I had no coriander leaves stock. So did not add. But please do add for more flavour.
• You can add a tsp of minced garlic.
• Make sure to cook potato without retaining water.
• In case the mixture is too watery, you can add more besan, bread crumbs as needed.

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Schezwan chowmein, desi noodles

Schezwan style chowmein in easy steps using chings schezwan sauce. All you need is noodles, schezwan sauce and vegetables mainly.
I love noodles. In any form. Be it any instant noodles or the desi hakka noodles we get in restaurants in India. I love the flavour of vegetables and noodles tossed in high flame. I try hard to recreate the taste and flavour. I have posted simple hakka noodles earlier. This is my last post in association with Chings secret, and I would say this is the best I liked. So easy to prepare and it's delicious!

Simply vegetables, noodles and sauce with oil. That's it. You can prepare in a jiffy. This will help the bachelors a lot and for a quick fix snack or dinner.

Schezwan chowmein recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch, Dinner
Prep Time: 15 mins |  Cook time: 10 mins |  Serves: 3  | Author: Raks anand

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Schezwan style chowmein in easy steps using chings schezwan sauce. All you need is noodles, schezwan sauce and vegetables mainly.

Ingredients

Vegetables - 2 cups
(Carrot, capsicum, onion,Beans, cabbage julienne)
Ching's hakka noodles - 1 pack
(cooked as per package instructions)
Ching's schezwan chutney - 3 tbsp
Oil - 2 tbsp
Chopped spring onion - as needed

Method:

1. Heat a pan with oil. Add all the vegetables except cabbage. Stir fry for 2 mins.
2. Add cabbage and continue cooking for one more minute.
3. Add cooked noodles, schezwan chutney.
4. Mix well and cook for 2 minutes. Switch off flame, garnish with chopped spring onion.

Notes

• Cook the entire recipe in high flame.
• No need to fry each vegetable one by one, just add everything together.
• Make sure not to overcook the noodles.

Tags: Schezwan chowmein, desi chowmein

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Papad rolls with mango, Mango papad rolls

Papad rolls with raw mango as main ingredients. A flavourful starter or snack to try with raw mango (unripe mango). Step by step pictures recipe.
I saw this papad rolls in a restaurant menu and loved the idea. I wanted to try at home and made this simple stuffing with raw mango, carrots and capsicum and used in this papad rolls. It turned out to be really simple yet flavourful.
I love masala papad, since this papad roll is similarly tasting, this too became my favorite.

Papad rolls recipe

Recipe Cuisine: Indian |  Recipe Category: Starter
Prep Time: 10 mins |  Cook time: 10 mins |  Serves: 2  | Author: Raks anand

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Papad rolls with raw mango as main ingredients. A flavourful starter or snack to try with raw mango (unripe mango). Step by step pictures recipe.

Ingredients

Unripe mango, carrots, capsicum (julienne) - 1 cup
Punjabi Papad - 5
Red chilli powder - 1/4 tsp
Coriander leaves, chopped - 1 tbsp
Salt - a pinch
Maida - 1 tbsp

Method

1. Take mango, carrot, capsicum in a mixing bowl. Add salt, chilli powder and coriander leaves and mix well.
2. Make a thin paste of maida with water in a bowl and keep aside.
3. Dip a papad for 2-3 seconds in water kept in plate. Gently pat the excess water in a kitchen towel.
4. Keep about 2 tbsp of the prepared mixture in one side of the papad. Roll halfway to cover it.
5. Fold both the sides over it and roll gently towards end. Apply little maida paste to seal it.
6. Heat oil and deep fry these papad rolls until golden in colour. Drain over paper towels.

Notes

• I grated mango, carrots in a julienne grater. Sliced capsicum thinly using knife.
• Do not dip all papads and start rolling, do one by one, otherwise it might get torn.
• If you do not want to use maida, use corn flour or besan.
• It absorbs quite a lot of oil in the sides, so make sure to drain properly.
• In case you want to avoid deep frying, toast the papad and immediately make cone or roll it. Hold the shape for a while and you can then stuff it at the time of serving.

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Masala tomato idiyappam, winning recipe by Sanjana Yugan

Masala tomato idiyappam made healthy with sprouts and flavorful with the spices that will fill your home with aroma.
Masala tomato idiyappam is the first prize winning recipe in the Zak Salaam India 'Suvai's Little Star Chef' at Singapore expo last weekend, where I was one of the judges for the cooking competition. Our criteria for the judgement was very simple mainly with taste of the food, effective usage of the Suvai foods product along with other few things. There were more than 15 kids interested to participate in the competition. We had to restrict the entries because of space and time concern. I was awestruck by all the kid's enthusiasm in participating in the competition as well as their interest in cooking.
Such competitions bring out the talent and boosts confidence in the kids in their age group. Initially when we discussed about organising this competition, I was very confident that there will be overwhelming response as I know parents will definitely encourage their children in holidays to participate in the competition like these. As I expected, the response was really good.
The entries were a mixture of creative, healthy as well as innovative recipes. Most of the kids presented the dish so well and concentrated in cleanliness and healthy ingredients too. 
As I said earlier, priority should be given to Taste, as it is 'Suvai' foods 🙂🙂
So this masala tomato idiyappam by Sanjana Yugan was really tasting spot on. To add on, it was healthy with sprouts, flavourful too. Thank you Sanjana and her mom Mahalakshmi for this wonderful recipe! I tried and it came out exactly how it was tasting the other day at the competition. I kept the recipe same but there might be very very slight difference in the method though.

Masala tomato idiyappam recipe

Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 10 mins + 1 hr resting time |  Cook time: 20 mins |  Serves: 3  | Author: Raks anand

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Masala tomato idiyappam made healthy with sprouts and flavorful with the spices that will fill your home with aroma.

Ingredients

Idiyappam - 2 cups
Onion - 1
Tomato - 1, large
Garlic - 1, chopped
Green chilli - 1 chopped
Moong sprouts - 2 tbsp
Kashmiri Red chilli powder - 1 tsp
Kitchen king masala - 1/2 tsp
Turmeric - 1/4 tsp
Mint leaves - 8
Coriander leaves, chopped - 1 tbsp
Salt -1 tsp
Ghee - 1 tsp
To temper
Oil - 1 tbsp
Mustard seed - 1/2 tsp
Urad dal- 1 tsp
Fennel - 1/2 tsp
Curry leaves -1 sprig

Method:

1. Prepare idiyappam as per your way. Refer notes for details.
2. Heat a kadai with oil and temper with mustard, urad dal, fennel seeds. Add chopped garlic, green chilli and finely chopped mint, coriander leaves.
3. Add chopped onions, fry until transparent. Add chopped tomatoes and salt along with kitchen king masala, turmeric and red chilli powder.
4. Cook until the tomatoes and masala turns mushy. Add sprouts, cooked idiyappam.
5. Mix well and drizzle little ghee before switching off the flame.

Notes

• Refer this post to prepare plain idiyappam.
• You can use suvai foods ready to eat idiyappam if in singapore (3 pieces)
• I used concord sevai. I soaked in hot water for 2 mins, drained the water completely and steamed for 4 minutes before using in the recipe.
• Kashmiri red chilli powder is less spicy and gives more bright red colour to the dish. So if you use regular chilli powder, reduce the amount according to your spice level.
• Fennel and kitchen king masala along with mint and coriander leaves adds great flavour.
• To sprout green moon, soak 1 - 2 tbsp of green moong overnight, next day drain the water and keep inside a hot pack. next day it would have sprouted well to use in the recipe. 

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Paneer ghee roast is a simple paneer starter prepared within minutes using simple flavourful spice ingredients available in your pantry.
I came to know that paneer ghee roast exists only in recent time. I saw this in Divya's Instagram and loved the name. I wanted to try this out for long time, adapted the recipe and made it using their fresh paneer for the recent Suvai foods live demo at Singapore expo. Turns out delicious every single time. You can prepare this as quick fix for your hunger pangs or as starter of your meal too.
There are many variations in the recipe, but I adapted this one as it was very simple. Just made a few changes in preparation according to the convenience and the fresh paneer.
Since paneer is the main ingredient in this paneer ghee roast recipe, the paneer quality is really important. Suvai paneer blended well with the ingredients 👍🏻💝.

Paneer ghee roast recipe

Recipe Cuisine: Indian |  Recipe Category: Starter
Prep Time: 10 mins + 1 hr resting time |  Cook time: 10 mins |  Serves: 3  | Author: Raks anand

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Paneer ghee roast is a simple paneer starter prepared within minutes using simple flavourful spice ingredients available in your pantry.

Ingredients

Paneer - 500 gms
Ghee - 4 tbsp
Salt to taste
Coriander or curry leaves for garnish
Thick curd - 6 tbsp
Juice of a lime
Salt - as needed
Turmeric - 1/2 tsp
Masala: Roast in a tsp of ghee
Kashmiri Red chillies - 8
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Methi/ Fenugreek - 1/2 tsp
Pepper - 1/2 tsp
Tamarind - a small piece

Method:

1. Add a tsp of ghee, roast the ingredients under 'Masala' except tamarind. Once the spices are golden, add tamarind, give it a stir.
2. Remove in a plate for cooling down, grind it with curd to a paste.
3. Add turmeric, salt and lemon juice. Mix in cubed paneer carefully. You can keep it for marination 1 hour. I have made immediately, still good.
4. Heat a kadai, add ghee followed by crushed garlic.
5. Then add roast ground masala paste and saute a minute.
6. Add cubed paneer, marinated in curd masala paste.
7. Cook until masala coats the paneer and ghee oozes.

Notes

• If you are using frozen paneer, keep immersed in hot water until soft and then use in the recipe.
• Take care not to break the paneer. Stir occasionally.
• Take care not to burn the cumin seeds.

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Mango juice, mint ginger flavour mango juice

Mango juice with a hint of mint, lemon and ginger to make it refreshing and taste delicious. Must try for this mango season.
I used to make grape juice with ginger and lime and love the combo a lot. Once I tasted mint ginger combo at Jeyashri's place and loved the combo. So I made mango juice with the same combo. We should add mint and ginger in a very small amount, otherwise it will overpower the flavour of mango.

Mango juice recipe

Recipe Cuisine: Indian |  Recipe Category: Drinks
Prep Time: 10 mins |  Cook time: 0 mins |  Serves: 3  | Author: Raks anand

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Mango juice with a hint of mint, lemon and ginger to make it refreshing and taste delicious. Must try for this mango season

Ingredients

Alphonso mango - 1
Sugar - 2-3 tbsp
Ginger - 1/4 tsp
Mint leaves - 4
Lemon - 1/2
Salt - a pinch

Method:

1. Slice the sides along the seed. Scoop the pulp using a spoon.
2. Place mango pulp, sugar, ginger and mint leaves in a blender. Grind smoothly.
3. Transfer to a mixing bowl, add lemon juice, salt and required chilled water. Mix well to serve.

Note

• Do not add more mint, ginger than mentioned.
• Add sugar according to the sugar level of your preference. 

Tags: Mango juice, mango, mint, ginger

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