Idiyappam / Sevai

         Idiyappam is a common breakfast or dinner dish in Southern part of India.It is also called Sevai. It is a very healthy food as it is steamed cooked.Idiyappam dough is made by mixing rice flour,salt and hot water.Idiyappam is prepared by forming noodle-like pattern with rice flour dough and steam cooked. It is generally served together with a Spicy curry(Veg or Non Veg),coconut chutney, coconut milk or coconut gratings with sugar. Variety of Recipies like Sweet Idiyappam,Kara Idiyappam, Lemon Sevai etc can be prepared using this Basic Idiyappam.

In this post Im going to show how to prepare basic Idiyappam...

Prep Time:20 mins    
Cook Time: 20 mins     
Serves :4

Ingredients:

• 2 cups Idiyappam flour
• 4 cups boiling water 
• salt 

Method:

• Add salt to the boiling water and pour the boiling water little by little to the rice flour and make a soft dough. Knead it well.

         

• Keep the idli plate ready with slightly wet cloth over it.
• Now fill the idiyappam maker with the prepared dough .

         

• Press it in a circular motion on idly plate in the form of long strings or in the size of Idli.

          

• Steam it in Idli pot for 5 - 7 minutes.Repeat the process with remaining dough.

        
         Idiyappam is ready.
                  

Serve with sweetened coconut milk,chutney, Vegetable Kurma,Non Veg gravies etc.

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Stuffed Brinjal Gravy/ Ennai Kathirikai kulumbu without Tamarind

Prep Time : 15 mins  Cook Time : 20 mins Serves :3

  

Ingredients:

• 10 small size Brinjal with stem
• 3 - 4 Tomatoes, chopped
• 1 Onion finely chopped
• Salt
• Coriander leaves

To Grind:

• Coconut - 1/2 cup grated
• Fennel seeds - 1 tsp
• Khus khus / poppy seeds- 1/2 tsp or 3 Cashews
• Chilli Powder - 2tsp
• Coriander powder - 2 tsp
• Turmeric - 1/2 tsp
• Salt - 1 tsp

To temper:

• 4 Cloves
• 2 Cinnamon stick
• Curry leaves few

          

Method:

• In a mixer put all the ingredients to grind and grind it to a thick fine paste,by adding very little water.
• Wash and slit cut the brinjal halfway into 4 as shown in the picture.Do not remove the stem.

         

• Now stuff the ground masala in the brinjal.

           

• In a pan add 2 tbsp oil and fry the Brinjal in the medium flame and close the lid and cook in low flame until the brinjal is soft.Keep aside.

          

• In the pan add 1 tbsp oil,add the items to temper.
•  Add in Onion and fry until it turns golden brown.

         

• Add the tomatoes and fry till it becomes mushy.
• now add the remaining ground masalas fry for few mins in medium flame and add 1 cup of water.

         

• Allow it to boil,then add the fried brinjals.
• Cook covered in low medium flame for 5 mins. If required add salt.
• Garnish with Coriander leaves.

   Serve hot with Rotis or Rice....

                         

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Channa Aloo Chat using Channa Masala Recipe

Prep Time : 10 mins  Cook Time : 10 mins  Serves: 3

Ingredients:

• 1/2 cup Channa Aloo masala 
• 7-8 no chaat puri
• Onion - 1 medium size,Finely chopped 
• Carrot -1 grated
• Cucumber - 1 medium size,finely chopped
• Chat masala - 1/2 tsp
• Lemon juice - 1 tsp
• Coriander leaves
• Puffed rice (optional)

Method:

• Fry the puris, I had the unfried puris.We can also use the readymade fried ones.

        

• Crush the puris and keep the vegetables ready.

          

• Now on the crushed puris add 1/2 of the channa masala.

          

• Add Onions,cucumber ,carrot.Sprinkle Chat masala powder and puffed rice. Puffed rice is optional

          

• Add lemon juiceand  the remaining Channa masala.Garnish it with coriander leaves.

Without Puffed Rice

       

With Puffed Rice

  My kid loves stuffing veggies and masala in the puri to have a crunchy bite....

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Curd Rice

Prep Time : 10 mins  Cook Time : 10 mins  Serves : 3

Curd Rice is very easy to prepare.You can use either freshly cooked rice or the previous day cooked rice to prepare this.

Ingredients :

• Raw Rice 1/2 cup
• Yoghurt 1/2 cup
• Milk 1/2 cup
• Salt for taste
• Water - 1 & 1/2 to 2 cups to cook rice

To Temper:

• Mustard - 1 tsp
• Channa Dal - 1 tsp
• Green chilli - 1 finely chopped
• Ginger grated - 1tsp
• Hing - 1pinch
• 1 tbsp Oil
• Cashews - 5 to 6 (Roasted or raw)
• Curry leaves ,Coriander leaves

               

Method :

• Wash & Cook Rice and mash it nicely.
• Pour milk,mix it and keep it in low flame for 5 mins.Keep Aside and let it cool.
• Add yoghurt and mix well,if required add water to the required consistency.
• Now in a pan temper the items below To Temper .

           

• Add in to the rice and Mix well. 
• You can also add Finely chopped veggies like cucumber,carrot,mango or fruits like pomegranate,grapes. It gives extra taste.

Note : I used roasted cashews so skipped frying and just added it at last.

Serve it with any kind of Pickles ,More milagai,Potato Fry etc....

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Kara Pori / Spicy Puffed Rice

Prep Time:5 -10 mins   Cook Time:10 mins    Serves :3

Ingredients:

• Pori / Puffed Rice - 3 cups
• Oil / Coconut oil - 2 tbsp
• Garlic - 5 crushed
• Fried gram dal - 2 tbsp
• Turmeric powder - 1/8 tsp
• Chilli powder - 3/4 tsp 
• Salt if needed

Method:

• Crush the garlic roughly and keep aside.No need to peel the skin.
• Take all the ingredients and keep it ready.
• Heat a kadai ,let the stove be in low flame,add coconut oil add Garlic and fry for few mins.
• Now add the fried gram and curry leaves.
• Add chilli powder,turmeric and Salt mix it and switch it off immediately. 
• Now mix it with Puffed rice.Mix well so all the rice is coated with the spice.

      

Note :  As the puffed rice I used was salted i didnt add salt.Please check the 

          puffed rice before adding salt.

Perfect evening time Snack with Tea / coffee....

          

  

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Homemade Paneer / How to make Paneer at Home

Ingredients:

• 1 ltr Milk / Full cream milk
• 2 tbsp Vinegar / lemon Juice / Yoghurt
• Cotton Cloth /Cheese Cloth

Method:

• Boil the milk and add 2 tbsp Vinegar.The milk starts curdling

        

• Once completely curdles,Switch off the stove.  

        

• Now place the cloth over a strainer or a container and strain the paneer.

       

• If you have used lemon juice for curdling just rinse the paneer with water,to remove the lemon flavour.
• Collect the cloth edges together ,Squeeze to remove the excess water ,tie it tightly and hang it on tap or any handle.

        

• Hang it for min 15 mins till all the whey drains out.
• Now remove the knot flatten it and place a heavy weight object or a vessel filled with water on top of the cloth

       

• Allow it for min 2 hrs,the paneer would be set.
• Fill cold water in a vessel and put the paneer in it for 10 mins.
• Now the paneer can be cut into cubes or any shape for Paneer recipes

       

Refrigerate the Paneer and it will stay fresh for 3 to 4 days.

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Natukozhi Masala

Prep Time : 20 mins   Cook Time : 30 mins   Serves : 5
Ingredients :

• 1 kg Chicken
• 3 tomatoes chopped
• 2 tsp Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 2 tsp Ginger Garlic paste
• Water - 2 cups

For Grinding

• 1/2 cup grated Coconut
• 1 and 1/2 tsp Pepper 
• 1 and 1/2 tsp Cumin
• 1 tsp Fennel seeds

To Temper

• Cinnamon Sticks - 2
• Cloves  - 5
• Curry leaves 
• Coriander leaves
• Oil - 2tbsp

         

Method:

1. Wash the Chicken thoroughly in water.Keep aside.
2. Grind coconut ,pepper,jeera and fennel seeds into smooth paste,by adding water.
3. In a pan pour oil and add the items under To Temper.
4. Add Ginger Garlic paste and Chicken and fry till the chicken changes to light color.
5. Now add all the masalas and saute it.                                                                 
6. Add in the tomatoes and fry for few mins.
7. Pour water and allow it to boil .Close the lid and cook it in medium high flame.
8. Once cooked add the ground paste and boil to the require consistency.
9. Garnish it with Coriander leaves 

           

Natukozhi Masala / Chicken Gravy is ready to serve with Rotis or rice....

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