IDIYAPPAM RECIPE:

IDIYAPPAM RECIPE:

Ingredients:
Rice flour - 2 cups
Boiling water - 2 cups
Salt to taste
Ghee - 1/2 tsp

Method

1.Dry roast for 7-8 mts on low flame.

2.Bring 2 and half cups of salted water and ghee to a boil.i have add the ghee in the water only.

3.Keep aside half cup of water (to be used while kneading the dough).

4.Slowly pour the hot water  little by little into the rice flour and mix with a wooden spoon. 

5.It will be difficult to mix but try to bring it all together.

6.Place lid and leave aside for 15 mts.

7.While the dough is resting, grease the idiyappam maker and the idli plates.

8.The dough will be easier to handle once the heat reduces.

9.Knead the mixture into a smooth yet firm dough, adding 2-3 tbsps of hot water while kneading.

10.Make a cylindrical shape of the dough and place into the idiyappam maker(Use the omapodi achhu for this), close the lid and hand press the dough into swirls onto the idli plates.

11.Repeat the process for the rest of the dough.

12.Steam in the pressure cooker without pressure weight for 12-15 mts and allow to cool a bit.

13.Serve warm with either sweetened coconut milk or potato sothi or sambal.

14.If you are going to have it with coconut and sugar just add the sugar to the mix and start mixing it gently.

15.Add coconut in the last and mix well.

SOTHI MAKING: 

1 teaspoon of  black mustard seeds
1 teapoon od urad dhal
1 teaspoon of turmeric
1 teaspoon coriander powder
1  onion (finely chopped)
2 cloves of garlic (finely chopped)
1 green chili (diced)
1 potato (diced)
2 cups coconut milk
4 curry leaves
lemon juice

METHOD:

1.Heat up some oil in a pan and  and wait for the oil to be infused with the spices .Then add mustard seeds an urad dhal to it.

2.Add the onion and saute it for few minutes.

3.Add the green chili and curry leaves to it.

4.Add  the diced potatoes,then turmeric powder ,coriander powder and add water.then add the chopped garlic to it.

5.Add coconut milk  lower heat  and let potatoes cook to your potato preference, stir occasionally.

6.Add salt   stir it up.

8.Serve with idiyappam.

Tips:

1.To prepare idiyappam flour at home, soak 2 cups rice in water for 4 hours.

2.We have to soak raw rice(In tamil paccharisi).

3.Drain the water and spread the rice on a thin cloth cotton cloth so that water will absorb soon.

4.Allow to dry for half an hour to an hour. 

5.If it si summer it will dry soon.

6.If it is winter it will take more time to dry.

7.Once its almost dry, grind to a fine powder. 

8.Sieve the powder and dry roast it on low flame for 7-9 minutes.

9.Home made Idiyappam flour is ready.

10.In boiled rice also we can make idiyappam called as santhagam later i will post the recipe for that also..

HAVE A NICE BREAKFAST FRIENDS

Brinjal Masala

Ingredients:

1.Brinjal - 10

2.Red Onion -1 (finely chopped)

3.Tomatoes - 2 (finely chopped)

4.Ginger-Garlic Paste - 1 tbsp

5.Garam masala powder - 1 tea spoon

6.Oil  -  2  tbsp

7.Fennel seeds - 1 tsp

8.Curry Leaves - 1 sprig

9.Turmeric powder - a pinch

10.Red Chilly Powder - 2 tsp

11.Corriander / Dhaniya Powder - 3 tsp

12.Coconut 1 cup

13.Corriander leaves - 1 tbsp (to garnish).

Method
Wash the brinjals and remove the stems,do not remove the crown slit into four (upto half of the brinjal), keep them in water as otherwise they will turn into black & bitter some times.

Clean the onion, tomato cut and keep them aside.

Grind in the chutney jar of your mixie the following together: coconut,fennel seeds, to a very nice paste.

1.Wash brinjal and cut them to finger size pieces.

2.The inner portion of kathirikai tend to turn brown soon, to avoid that soak the pieces in water until we use them to cook.

3.Heat Oil in a Pan or Kadaai. add , fennelseeds  let the fennelseeds splutter and add little garam masala powder to that.

4.Then add finely chopped onion's and saute it till it turns translucent.

5.Then add chopped tomatoes and mix well with the onions.

6.Then add  ginger garlic paste and saute along with onions.

7.Add turmeric powder, salt to taste and red chilly powder and corriander powder and mix well with the onions and tomatoes.

8.Once the masala's are nicely mixed up with the onions, the add the brinjals and mix well with masala's.

9.Add little water and coconut paste in slow flame.Close the pan.

 
10.Let the curry boil for few minutes.

11.After 4 or 5 minutes in slow flame.Add coriander leaves to it mix it well.Close and  keep in low flame .

12.After a couple of minutes remove the curry to a serving dish.

13.Brinjal masala goes well with hot hot rice..

14. Have a nice lunch..

KING FISH BRIYANI

King Fish Biryani
Ingredients
For marinating the fish
    King fish-5 or 6 pieces
    Chilly powder- 2 tsp
    Turmeric powder- 2 pinches
    Ground Garam masala- ½ tsp
    Lemon juice- 1 tsp
    Curry leaves- 1 sprig
    Salt- to taste
    ginger garlic paste
  
For frying fish

    Oil- enough for frying

For making masala
   Green chillies 4
    Oil used for frying fish- 3 tbsp
    Onion, large cut thin long- 4 no’s
    Salt- litte
    Tomato, chopped- 1 large
    Chilly powder- ½ tsp
    Yogurt (not sour)- 4 tbsp
    garammasala-1 tbsp
    ginger garlic paste
    mint leaves
    coriander leaves.

For making rice

    Basmati rice- 2 cups
    Water- 3½ cups
    Salt- as needed

Topping  ingredients:
    saffron
    1 cup of milk.
    mix saffron in one cup of milk keep aside.

Instructions

    Wash the king fish steaks under running water,
     if you want you could cut the steak into
     medium sized pieces.
     Marinate the king fish with the above mentioned ingredients for marination,
     keep aside for 15 minutes.
    Shallow fry the fish in enough oil till it starts to turn golden in color.
    Avoid over frying the fish,
    Keep aside  on a paper towel.
    Place a large pan over medium heat, add 3 tbsp of oil used for frying fish.
    Add cinnamon sticks,cloves and elaichi.Allow it to splutter.
    Add  green chilli,then mint leaves,then corianders leaves to it  .
    cook covered till it turns tender.
    Add the ginger garlic paste,then add the onions turn tender.
    saute for a few minutes.
    Onion should turn really tender and well cooked.
    Add chopped tomato and cook till it gets mashed.
    Add chilly powder and turmeric powder then garam masala  to it, combine well.
    Now, add yogurt, combine well and cook covered for 5 minutes.
    Remove the lid and let all the water in the masala dries up.   
    Remove from the heat and keep aside covered.
Cooking Rice.
     Wash the rice taken in a large sieve under running water.
     Heat the pan with 4 cups of water.
     Allow it to boil.
     Then add the rice.
     Allow it cook half boiled.
     Atlast drain the water from the rice.
Layering:   
    In a large pan, spread half of the  masala as the first layer.
    Top it with half of the rice as the second layer.
    Top it with fry fish as the third layer.
    Again repeat layering with  masala, rice,fry fish finally top it with saffron milk.
    Close the pan tightly with aluminum foil and then with its lid.
    Place the pan on low flame and cook for 10 minutes.
    After 10 minutes, remove the pan from the heat and keep aside covered.
    While serving, combine the rice and fish masala together, serve on a plate along with raita .

Notes
Adjust the spice level according to your needs,
 if you like it spicy increase the amount of chilly powder or green chillies accordingly.
This biryani, in fact all biryanis taste better when it sits for sometime,
 it would taste even more better the next day.

ulundhu vadai

INGREDIENTS:

WHOLE URAD DAL       1 AND 1/4 CUP
GREEN CHILLI       3-4 NO
SALT               AS NEEDED
ASAFOETIDA       1/4 TSP
CURRY LEAVES      FEW
SUJI RAVA         3 TABLE SPOONS
CORIANDER LEAVES  FEW
GINGER     A SMALL PIECE(OPTIONAL)
SMALL ONIONS      10-12 NO
WATER(TO GRIND)   APPROX 1/4 CUP
OIL FOR FRYING.

METHOD:

Soak the urad dal for an hour .

1.Drain the water completely.

2.Grind the urad dal along with green chillies , asafoetida,curry leaves, ginger and coriander leaves.
3.Normally wet grinder is most preferred for making ulundu vadai.
4.While grinding the vadais do not add too much of water as we normally add while grinding idli dosa batter.
5.Just sprinkle water. Else the vadas will drink too much of oil.

6.I just added extra curry leaves and suji rava.

7.Peel of the skin of the small onions and finely chop them.add this onion curry leaves and suji rava to the batter.
9.Normally my mother uses banana leaf for making the round shapes.
10.Here i used a zip lock cover.we can use any kind of plastic cover.
11.Just before making the vadas add salt to the batter, never add while grinding else the batter will become watery.
12.While making vadais keep a cup of water in a wide vessel .
13.Just wet your hands (before making each vadais) and take a medium ball sized batter in your hand and place it in the zip lock cover

14.Just pat the batter slightly and make a hole in the center.
15.Heat the oil in a pan.
16.The oil should be very hot.
17.Just carefully place the vadais in the batter and keep the flame in medium.

18.Flip it over after 2 minutes and fry till golden brown.

19.If the oil is not hot the vadais will drink more oil and if it is very hot the inside portion will not get cooked.
20.Drain it in a kitchen towel.
21.Repeat the same process for rest of the batter.
22.Enjoy hot , crispy vadais with coconut chutney and Sambar.

Note:

1.If using mixie for grinding the urad dal use the pulse option
2.For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vadais fluffy.
3.Always grind the batter smoothly into a fine paste, else the vadais will become hard and rubbery.
4.Do not soak urad dal for more than 2 hours , else the vadais will drink too much of water.
5.If by any chance the batter turns watery just add a tblsp of rice flour.
6.My mom usually add a tblsp of rice while soaking the urad dal. This will give more crispy vadais.but i added suji rava in this it too gives more crispy.

VEGETABLE BRIYANI

VEGETABLE BRIYANI

Ingredients
Basmati Rice-4cups
coconutmilk-3cups and water-2cups
Ghee/Oil-1/3 cup
cloves-3
Cinnamon stick-2
Bread 5 slices

Vegetables:
beans15
carrot1
cauliflower one big
greenpeas-1cup
Gingergarlic paste-4 spoons
Onion Sliced-3large
mealmaker-2cups full
Tomato chopped-4small
GreenChilli -8
Mint leaves-1 cup
Coriander leaves-1 cup

NOTE: wash mealmaker.Bring water to boil with a little salt, add mealmaker to it.
Keep covered for 30  minutes.
Then remove it from water, rinse it well to get rid of the smell and squeeze out the excess water.

First cut the bread into slices and fry in the ghee and keep it aside.

Method

1.wash the basmathi rice.

2..Soak the washed basmatic rice in water for ten minutes .

3.Heat the cooker pour the oil followed by cloves and cinnamon allow it to splutter till it turns slight brown.

4.First add the green chillies saute it for few seconds.

5.Then add the mint leaves saute it for fewseconds.Then add the corianders leaves and saute it for few seconds.

6.Add the onion.

7. saute the onions it till it turns translucent.

8.Then add the tomato saute it till it mushy.

9.Once the tomato is well sauted first add the meal maker and fry it for 5-6 minutes.

10.Then add the beans followed by carrot ,cauliflower,greenpeas.

11.Then add the ginger garlic paste.saute it till the raw smell goes.

12.Mean while grind the coconut and extract the coconut milk and filter it keep aside.

13.Drain the water from rice.
14.Add the soaked rice to the cooker and measure the rice water and pour it to the rice.
     i took 4 cups rice so 1:1 water is enough.instead of water i took coconut milk 3 cups and 1 cup water.

15.Slowly stir the rice to incoporate all the ingredients.

16.Pressure cook the biryani for 10 minutes in medium flame,
     make sure the whistle wont release the steam out...After 10 minutes,
     keep it in low flame for 5 minutes and  then    switch off .
17.Atlast add the fried bread to the briyani.and mixx it well.

18.If u want you can make slice the bread into small pieces.
     my kids like the breads too much so i sliced in big pieces.

NOTE:MEAL MAKER MEANS SOYASUNKS.

YUMMY VEGETABLE BRIYANI READY SERVE IT HOT WITH RAITHA.