Saturday, June 27, 2015

Idiyappam | How to make idiyappam | Rice noodles

As i said earlier in my puttu post, idiyappam, puttu, appam are our regular breakfast menu and we make atleast twice in a week.I noticed that most of the recipes for idiyappam on internet  are with idiyappam flour/rice flour.But, my mom , never use rice flour for idiyappam, she make rice batter from rice and saute it until it become dough and use that for idiyappam.

I tried the idiyappam with rice flour for few times, but it didnt match the texture and taste that my mom used to make. Now a days, we are having nonstick pan, so sauteing the flour is quite easy. But in those day, they use irumbu kadai(iron pan) to saute it and the flour sticks to the bottom a lot  and it makes a thin crispy rice sheets at the bottom of the pan. Me and my brother love to have that.

Ok, now let see the traditional way of making idiyappam.






Name

Preparation Time : 3 hrs | Cooking Time : 25 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: South Indian
Ingredients
Idly Rice/Boiled rice /Puzhungal Rice- 1 cup
Salt - 1/4 tsp
Water - required to grind.
Sesame Oil -11/2 tbsp
Grated Coconut - 1/4 cup (optional )



Procedure
First soak the rice in water for 2 hrs and then grind into fine batter along with salt in mixie/wet grinder.The rice  batter should be very smooth like butter.Now heat the nonstick pan with oil and then add the rice batter.
Then start to stir the mixture continuously , first it forms lumps here and there in the mixture and then it all  became like a dough and it's moving with your laddle. The dough should be moist and also you should be able to make balls from  the dough without sticking into your fingers. This will take around 4 -5 mins(time varies on the amount of water in your mixture)That's correct stage,remove it from flame and allow to cool till you can handle with your hands and knead it well without any lumps
Now take the idly plate/ any steamer , put cheese cloth on idly plate.
Then make cylinder shaped rice dough ,fill the idiyappam maker ,close the lid of the idiyappam maker.
Start pressing / rotating the idiyappam maker(depends on the idiyappam maker you use) on to the each mould of the  idly plate in concentric circle.
Place it on the steamer and cover it and steam it for 8-10 mins(depends upon the thickness of the idiyappam).Cooked idiyappam looks shiny.
Open the lid, remove the idly plate from the steam and unmould the idiyappam from the idly plates.
If you want idiyappam with coconut, in the idly plate first press single layer of dough ,place 1 or 2 tbsp of coconut and cover it with other layer of dough and cook it like regular one.
That's  tasty & healthy idiyappam is ready. Serve it with sothi kulambu or simple with sugar/ jaggery. Either way it's divine.


Coconut stuffed idiyappam


Notes:
  • You can add coconut while serving too. But consume raw coconut in large quantity makes heart burn to few,so we always cook along with idiyappam and while serving we add sugar and have it.
  • Use little water to grind the rice , else it takes lot of time to thicken while sauteing .
  • If you add more  water while grinding, then put the batter into fridge for around 30 mins, the batter will settle at the bottom and you can see the extra water on the top. Remove that water and use it . It helps to thicken the batter quickly.
  • If you're making in large quantity , saute the batter batch by batch. It's difficult to stir the batter in large quantity and also you need more arm power.
I'm sending this to Come, join us for Breakfast  event hosted by Srivalli.







Continue Reading »

Monday, June 22, 2015

Mushroom Pepper Masala | Side dish for chapathi or roti

Mushroom Pepper Masala is a flavorful mushroom dish and it goes well with both fried rice and rotis.This recipe is from Chef Damodharan in java tv arusuvai neram programme. He said that this recipe can be prepared in 10 mins from the scratch.
So i got inspired and tried it immediately. The taste & the flavor was wonderful and now it's one of our favorite side dish for chapathi and fried rice. Now let's see the procedure.

Mushroom Pepper Masala

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Mushroom - 200gm
Onion - 1 medium size
Tomato - 1 medium size
Green chili - 1
Bell pepper - 1/2 of medium size one(i used red color)
Ginger garlic paste - 3/4 tsp
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 1/2 tsp
Cinnamon - 1/4 inch piece
Cloves - 2 nos
Cardamom - 1 no
Coriander leaves - few
Procedure
First cut onion , capsicum & mushroom into thin slices and tomato into small pieces. Then heat the kadai with oil, add  cinnamom,cloves & cardamom and let it fry in oil for 30 sec.Then add onions & slit chili and saute it well . Once the onions become translucent , add ginger garlic paste, saute it well.Now add the bell pepper , give a quick stir, then add salt and other spices (turmeric, chil & coriander powder) and stir wellThen add mushroom, mix well in the masala & cover the kadai with lid and allow mushroom to cook. It takes approximately 3-5 mins.No need to add water, the water from mushroom is enough to cook itOnce the mushrooms are cooked well, add the pepper powder & coriander leaves and mix well.Switch off the flame once all the water in the masala is evaporated.
Tasty & spicy Pepper Mushroom masala is ready. It tastes great with any fried rice or any type of indian flat bread.
Notes:
  • You can add 1/2 tsp of extra pepper powder and skip chili powder.
  • If you want crunchy bell pepper, add it when the mushroom are half cooked.
  • If you wish extra flavor, add 1/2 tsp of garam masala at the end.
  • You can use any color of bell pepper or mix of colorful bell pepper

Continue Reading »

Sunday, June 21, 2015

Baby Corn Fry

We are not big fan of baby corn, but occasionally i make some dishes with baby corn. This fry is one among them and we like it. You can either have this as starter or as evening snack.

This is a very versatile recipe, you can add whatever the spices you want and make it. Some times i add ginger garlic paste for flavor and skip the garam masala and do vise versa too. Even i add a tbsp of rice flour for extra crispness.

So this is just a idea, you can make as per your preference. now, let see the procedure.




Ingredients

Baby corn -10
Curd - 2 tbsp
Corn flour - 2 tbsp
Maida/All purpose flour - 1.5 tbsp
Red Chili powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp


Procedure
First pressure cook the baby corn for 3 whistle.Then cut the baby corn into 1/2 inch pieces


In a bowl, add curd, maida ,corn flour ,salt & all spices(turmeric, chili & garam masala powder) and mix it well.


Now add the baby corn pieces and mix it well. Allow it to marinate for 30 mins.


After 30 mins, heat the tava with 1/2 tbsp of oil  and arrange the baby corn pieces and drizzle  the remaining oil on top of the baby corn.
Flip the baby corn frequently and cook all sides of baby corn. Once it become golden brown on all sides remove it on plate.

Tasty baby corn fry is ready. Serve it with tomato ketchup.


Note

  • If you wish, you can deep fry them also.
  • For extra flavor, you can add 1/2 tsp of ginger garlic paste




Continue Reading »

Friday, June 19, 2015

Raagi Koozh | Kezhvaragu Koozh| Finger Millet Porridge

Ragi Koozh is one of the newest addition to our breakfast menu.I tasted one or two sip of ragi koozh (sweet version) in nearby temple during summer months when i was in tirunelveli, other than that i never had it anywhere and even my mom never use ragi in our cooking.
After reading  about the benefits of millet, i started to include in our food.When we were in hosur, all our neighbours use ragi a lot, they make koozh , kazhi & sathuvu maavu with ragi. Every summer, they dry large batch of ragi in sun and make it as powder in mill and use in everyday cooking. Either koozh or kazhi with ragi is the must food in their menu.
So i got tempted and tried this simple koozh , first i didnt like it much, it takes some time to get adjust to the taste and it 's a acquired taste.This is instant version,no need to soak overnight and also i didnt use rice in this koozh, if you wish you can add handful of cooked rice.  


Raagi Koozh

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Healthy Drink | Recipe Cuisine: Indian
Ingredients
Ragi Flour - 1/2 cup
Water - 4 cup + 1/2 cup(to mix with flour)
Salt - to taste
Curd - 1/2 cup

Procedure
Measure the flour and set aside. Heat 31/2 cup of  water in a pot and bring to rolling boil.In the mean time, mix the flour with 1/2 of water without any lumps .When the water comes to boil, add the salt & the flour mixture.Mix it well, when this mixture come to boil, keep the flame in low and cook it for around 12- 15 mins.When the flour is cooked, it become shiny, at this stage switch off the flame.That's it Ragi Koozh is readyAdd fresh curd and mix well while serving. You can serve this with any pickle of your choice.
Notes:
  • The Koozh become thick when it cools,so switch off the flame according.
  • I want my koozh to be slightly watery, so added 4 cup of water, if you want thicker consistency add 3 1/2 cup of water.



Continue Reading »

Wednesday, June 17, 2015

Cauliflower masala dosa | Gobi Masala dosa

In my school days, i was fascinating about masala dosas. My mom made masala dosa as breakfast usually on our holidays. I love that dosa a lot, but i dont like masala dosa from hotel. To me, in hotel, masala in the  dosa are over powering.so i always prefer homemade masala dosas.

This cauliflower masala dosa is one of the dish i was introduced after marriage. First i tasted this dosa in one of the indian hotel in Denver. I liked it a lot and it's different from our regular masala dosa. So immediately i searched for the recipe and tried it. Now it's one of our regular breakfast menu.Now let see the procedure.


Ingredients

Cauliflower - 1/2 cup(florets)
Onion -1(small)
Tomato -1(small)
Ginger - 1/2 tsp(grated)
Turmeric powder - 1/4 tsp
Red chili powder -1/2 tsp
Coriander powder - 1/2 tsp
Cashew nuts - 5 nos
Coriander leaves - few
Salt - to taste
Oil- 1/2 tsp
Dosa batter



Procedure

Soak cashew for 15 mins. Put the cauliflower into hot water until use. Cut the onions & tomato into small pieces.


Heat the pan with oil, add the onions , saute it until it become translucent and then add ginger and tomatoes and saute it well, till the tomatoes become mushy.


Then add cauliflower and all spices(turmeric,chili & coriander powder) and mix it well.


Now add water (just enough to immerse cauliflower) and salt . Cover the pan and cook the cauliflower.

Once the cauliflowers are cooked, grind the cashew nuts into fine paste and add it . Let it be in flame for few more mins until it all come together. Finally add coriander leaves and switch off the flame.

Now the cauliflower masala is ready. 


To make the dosa, heat the dosa pan,  pour the dosa batter in the pan, spread it in circular shape . Drizzle some oil over the edges and cook it on medium flame.


Once the dosa is well cooked, keep the cauliflower masala in the center and fold the dosa and remove it on the plate.

Tasty cauliflower masala dosa is ready.Serve it immediately. It tastes best when it's hot.


Note:

  • If you like more masala flavor, add 1/2 tsp of garam masala in addition to other spices.
  • you can use ginger garlic paste instead of grated ginger.
  • Even you can use this masala as side dish for chapathi/roti
  • This will make 3-4 masala dosa depends on the size of dosa and the amount of masala you want.
Continue Reading »