Kerala Style Idiyappam / String Hoppers

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Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 


Ingredients:
Rice Flour – 1.5 cups
Salt to taste
Water
Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".



Method:

Step 01Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 


Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 



Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.



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Kerala Style Vegetable Stew

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Vegetable Stew, an authentic dish from Kerala cuisine is a yummy curry prepared with extract of coconut milk. All the vegetables are cooked in coconut milk with the spices like black pepper, cinnamon, cloves and cardamom. This curry is completely different in taste than the regular coconut gravy curry.  The subtle flavor of curry tastes when served with south indian style breakfast dishes like Idiyappam and Appam. Experience this special, diverse, easy, awesome, delicious dish by following easy step by step recipe.



Ingredients:

Vegetables:
Carrot – 1 Cup
Green Peas – ½ Cup
Potato – ½ Cup
Fresh Beans – ¼ cup




~For Saute Ingredients
Chopped Onion  - ½ Cup
Slit Green Chilies – 3 to 4 nos.
Garlic and Ginger Paste – 1tsp each
Curry Leaves – Few



Extract Coconut Milk
Thin Coconut Milk – 1 .5 cup
Thick Coconut Milk – ½ cup
Cashew Paste Gravy - 1/4 cup (Optional)




Spices
Cloves – 4 to 5 nos
Black Pepper Fresh Crushed – 2 tsp
Cardamom – 2 to 3 Nos.
Cinnamon – ½ tsp 
Salt  to taste
Oil for frying


Method:

Step 01) Heat a pan in range add 2 tbsp of coconut oil and fry the crushed spices for a minute

Step 02) Add chopped onion, slit green chilies,  few curry leaves , ginger and garlic paste and saute till onion turns to pink
 

Step 03) Add the vegetables, salt and thin coconut extract milk and cook till vegetables are tender

Step 04) Lastly add the thick coconut extract milk for more thick creamy texture add cashew paste and cook them for 3 to 4 mins.


 

Serving: Serve with south Indian style Idiyappam, Appam. This time i served with Idiyappam



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Cauliflower Bonda

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Similar to snacks like Potato bajji or Onion Pokada you can prepare this spicy irresistible snack with cauliflower. You can serve as starter or snack. Instead of red chili powder you can use garam masala /blend of ground spices Or in the end you can sprinkle some chaat masala/sweet and sour taste masala powder and toss the deep fried florets to get tongue tickling taste.


Ingredients:

  • Cauliflower – 2 cups florets
  • Oil for deep drying

~ For Batter:

  • Besan Flour/Kadalai Mav/ Gram Flour - 1 cup
  • Corn Flour - 2 tbsps
  • Rice Flour – 1 tbsp
  • Ginger Garlic Paste - 1 tsp
  • Asafoetida Powder - 1/4 tsp
  • Red Chili Powder - 3 tsp
  • Turmeric Powder – ½ tsp
  • Coriander leaves – ½ cup
  • Salt to taste
  • Water - 1 cup

Method:

Step 01) Take a big vessel add all the above batter ingredients adding little water at a time prepare a batter like thick idli batter consistency

 

Step 02) Wash the cauliflower in warm water and cut them into medium size florets. Add some of the florets into the batter and dip it nicely for 1 min. 

 

Step 03) Heat some oil in a frying pan. When the oil is hot enough, take the cauliflower florets which are rolled them nicely in the batter and drop in to oil and deep fry them till golden brown.

 

Step 04) Transfer them in to paper napkin to observe the excess oil

Serving:  Serve hot with ketchup.




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Pav Bhaji Masala Recipe

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My hubby is not much fan of Pav Bhaji. In India, you can easily find it in restaurants, i was fulfilling my taste buds. After moving to aboard, I completely forgot this wonderful recipe of Pav Bhaji, a famous street food of Mumbai, India. Recently one of my neighboring friend had made at her home and she gave me to taste. It kick started my carving and provoke me to cook for myself. Yesterday I got all my ingredients and made this wonderful dish. And to my surprise, even my hubby enjoyed a lot and he even commented that it tastes better than hotels :) that’s a green single for me to try again.  Here is the recipe and enjoy this yummy dish where ever you are :)




It delights to see butter melts in bhaji/curry and bhaji melts in our mouth!

Ingredients:
Vegetables:
Carrot – 1/2 Cup (diced)
Cauliflower – 2 cups (florets)
Potato – 1 cup (diced)
Fresh Beans – 1 cup (chopped)
Onion – 1 cup (diced)
Capsicum – 1/2 cup (diced)
Green Peas – ½ cup
Tomato – 2 cups (diced)
Jeera / Cumin Seeds – 1 tsp
Ginger & Garlic Paste – 2 tsp
Pav Bhaji Masala – 1 tbsp (Blend of Indian ground spices) Available in Indian store
Turmeric – 1/4 tsp
Red Chilli Powder – 1 tsp
Butter – 4 tbsp
Salt to Taste




Method:

Step 01) Wash and chop all the above mentioned vegetables and cook them in pressure cooker for 2 whistles. Drain the water and preserve some water for later use


 

Step 02) Heat the pan with 2 tsp of butter in medium flame and add the cumin seeds and fry for 1 min. and then onion and saute them for 2 mins. Then add ginger garlic paste and fry till onion turns to pink and then add dices capsicum


 

Step 03) Then add green peas followed by tomatoes and fry them nicely and mushy till oil separates
 

Step 04) Add all the spices (turmeric, red chili powder, pav bhaji masala and salt) and mix nicely with fried vegetables and cook till raw smell of masala(ground spices powder) disappears and then add 1 cup of cooked water from the vegetables and bring them to boil


   

Step 05) Add the cooked vegetables and smash them nicely with the potato smasher tool. Turn the heat into low flame and cook for 3 to 4 mins . till everything marinates with thick gravy format. 
 


Heating the Pav/Bread:

1. Heat a tawa with 1 tsp of butter. Slice the pav/bread horizontally place the pav and roast the bread till the pieces are light browned.




Serving:

Serve the bhaji/curry on plate and garnish with chopped onion, fresh coriander leaves and small piece of butter on top (butter gives awesome taste while serving) and  serve hot roasted pav/ bread with small lemon widgets. Squeeze the lemon juice according to your taste buds to the curry and enjoy the heaven in your own dining table.




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Finger Millet Pancake/ Ragi Roti - Authentic and Instant Version Recipes

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As I started using and knowing benefits of Ragi/ Finger Millet I learned many dishes of this cereal. Here is one more super healthy easy breakfast dish. You can prepare Ragi Roti/ Finger Millet Pancake in two versions. Authentic style is very soft and you can roll roti as thin as possible. Another one is Instant format mixing Rava/Semollina(coarse wheat flour) and Rice flour as a bonding agent to ragi. This is little hard and thick in shape. The key ingredient of Avarekalu / Mochai/ Lilva beans is what makes this roti more special. But it was not available in our nearby area Indian store, I substituted with green peas and sweet corn. Whichever your preference version recipe enjoy this super healthy ragi roti. 




Authentic Style Version:

Ragi Flour/ Finger Millet Flour – 1 cup
Water – ½ cup
Salt to Taste

~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Mochai/Avarekalu/Lilva Beans – 1 cup
Fresh Coriander leaves – ½ cup
Curry leaves – 5 to 6 leaves

Method:

Step 01) In a bowl add ragi flour and salt without lumps mix it with 1 cup of water 


Step 02) Put a reasonable sized heavy bottom pan on the range and heat 1 cup of water and bring to boil
 

Step 03) Keep the flame in slow and then add the ragi flour mixture and stir it nicely until it makes nice shiny dough 


 

Step 04) Let them to cool for a bit and then add all other ingredients like cumin seeds, onion, green chilli, green peas and corn (if you are using frozen one then defroster the corn and green peas in microwave for 1 mins. Drain the water and then add) or avarekalu/mochai/lilva beans, coriander leaves, curry leaves and salt mix it nicely as soft pliable dough


 


Step 05) Divide the dough in to small orange size and roll them as a ball. Heat a plain griddle, drizzle oil. Place the ball in center of griddle and wet your fingers in bowl of cold water and start stretching/pat them into flat roti roll as thin as possible.  Take care of your fingers while doing this, if you are a beginner to the cooking, pat the roti on plastic sheet and then transfer it to griddle.
 

Step 06) Apply oil on top side and cook. Turn over the roti and apply oil on other side also. Cook till roti is crisp and little brown


 


ServingServe hot with any of your preferred chutney. It goes well with coconut chutney & onion tomato chutney.


Instant Version:

RagiFlour /Finger Millet Flour – ¾ cup
Rava/Semolina/Coarse Wheat Flour – 2 tbsp
Rice Flour – 3 tbsp

~ Mixing Ingredients:
Jeera/Cumin Seeds – 1 tsp
Onion chopped – 1 big no.
Green Chili – 2 nos
Green Peas – ½ cup
Sweet Corn – ½ cup
Lilva Beans/Mochai – 1 cup
Fresh Coriander Leaves – ½ cup
Curry leaves – 5 to 6 leaves

Method:

Step 01) Take a big bowl and add all ingredients and knead and make smooth dough slowly adding water. Let it sit for 10 minutes


 


Step 02) Follow the above step 5 on wards from the authentic style version recipe instruction.




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