Corn meal idiyappam

Well...!!! The story goes like this. I was running in short of corn flour and asked my hubby to bring 1 pack of it. He, by mistake, bought 'Corn Meal' instead of 'Corn flour'. It looked almost similar to gram flour. I came to know it is healthier than corn flour as it is very natural. So, I used it for making koftas. But was not very happy with it. So, I was just googling about it and things to do with it. Found nothing as per my preference. Then, it was my hubby, who is a big idiyappam fan, gave this awesome idea. He, of course was joking about this, but I took it serious and simply gave a try. Both me and my darling hubby liked it very much. A biig thanks for my hubby, for bringing me this stuff and especially for giving this awesome idea.

I have used some rice flour to bring out a nice texture to these idiyappams. It makes a very healthy breakfast or dinner menu.

Ingredients

• Corn meal - 1 cup
• Rice flour - 1/2 cup
• Salt - as per taste
• Water - 1.5 cup (or as required to knead the dough)
• Oil - 1/2 tsp
• Oil for greasing idli molds

Method

• In a pan, dry roast the corn meal. Keep stirring it continuously. Roast until you get a good aroma out of it. It will take up to 5 minutes. Keep the heat in medium.

• Turn off the heat and add the rice flour. Mix well and keep it aside

 

•  Bring 1.5 cup of water to boil. Add salt and oil. It should boil really well. 

 

• Pour this water to the flour, slowly, continuously mixing and make sure that the water should not be added too much. Also, do not add cold water. So, boil some extra water in the begining.

 

• Make this to a smooth dough

 

• Cover and let it rest for 10 minutes
• Grease your idli molds with oil

 

• Divide the dough in to 2 equal portions and fill your idiyappam press with this dough. Use the one with small holes.

 

• Press it in a circular motion on idli plate in the form of long strings. 

 

• Stake them in a steamer and steam for 8-10 minutes in a medium heat.

 

• Serve hot with chutney or sweet coconut milk or any coconut based curry.

 

 SERVE

Kerala Kadala curry (black channa masala)

I was brought up in Kerala and I had this particular dish for the first time in my friend's house when I was young. I totally fell in love with this heavenly delicious dish served along with puttu. From then, I was behind my mom asking her to prepare that same dish. And now, my mom is an expert in preparing kadala curry. There are many variations in preparing this curry.You can also follow the same recipe for white chick peas, if you do not have the black ones.
After marriage, I tried this a couple of times but was not fully satisfied with the outcome. But this time, I can say that both myself and my hubby liked what I prepared with some tips and tricks given by my mom. So, I am posting my own style of kadala curry recipe which can be had with idiyappam / string hoppers, Appam or puttu.

Ingredients

To Roast and Grind

• Coriander seeds - 1 tblspn
• Red chillies - 3 nos
• Fennel seeds - 2 tsp
• Cinnamon - a very small piece ((1/2 inch)
• Cloves - 2 nos
• Cardamom - 2 nos
• Pepper corns - 5 - 6 nos
• Star anise - 1/2
• Shallots/ pearl onion - 4 nos
•  Tomato - 1, cubed
• Coconut - 1/2 cup
• Oil - 1 tsp

 Other Ingredients

• Black chick peas - 1 cup
• Onion- 1 , thinly sliced
• Shallots / pearl onion - 4 (Optional, but it adds taste)
• Oil -  2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 1 spring
• Turmeric powder - 1/2 tsp
• Ginger - 1 inch, sliced thinly
• Salt - to taste
• Sugar - 1 tsp
• Kitchen king masala / garam masala - 1 tsp (Optional)
• Coriander leaves - to garnish
• Coconut milk - 1 tblspn (Optional)

Method

To Grind

•  Heat oil in a pan. Add coriander seeds , Red chillies, Cinnamon, cloves, cardamom, star anise and pepper corns. Saute for 1 min or till it releases nice aroma. 
• Add shallots and fry until it becomes transparent.
• Add the tomatoes. Saute everything together for a minute or two. Make sure the spices are not burnt. If it get burnt, you have to start the entire process from the beginning.
• Turn off the heat. Mix the grated coconut with this and allow the mixture to cool completely. 
• Blend it to a smooth paste by adding water. Do not make it too watery. It should be a thick paste. Keep this aside

How to Proceed

• Wash Black chick peas well and soak them in water for about 6 hours to 8 hours or over night. Pressure cook by adding enough water and salt, allowing it for 8 to 10 whistles.Do not throw away the water after cooking the chick peas.
• In a pan, heat oil and crackle mustard seeds and curry leaves. Add shallots/ pearl onion, sliced big onions, ginger, turmeric powder and salt. Fry them really well until it is transparent. 
• Add the water from boiled chick peas.Bring it to one boil and add the boiled chick peas.
• Let it cook for 2 minutes, then add the prepared coconut paste and kitchen king masala. Give it a good mix. Adjust the water consistency. Close the lid and cook for 3 to 4 minutes.
• Turn off the heat. Add coconut milk and finely chopped coriander leaves.
• Serve hot with puttu/ idiyappam/ Appam.

We had this with Corn meal Idiyappam

Mint flavored Broccoli Tikki

Broccoli is another awesome vegetable which I like to use in pastas, biriyani, pizzas, etc. It gives an unique taste to all dishes. It has got a lot of health advantages like it prevents cancer, lowers cholesterol, detoxification agent, good for heart, eyes, digestion etc. So, I always have them in my pantry and I use it at least thrice a week.
If you are looking for a quick snack, or a healthy filling for a burger, then this is one of them. Traditionally these are deep fried in the oil. But to be a more healthier option, I used very less oil and pan fried it. My mom used to make awesome aaloo tikkis for snacks. Here I follow the same recipe of her's, but used broccoli and mint along with potato.

Ingredients

To grind

• Ginger - 1 inch piece
• Garlic - 5 pods
• Green chillies - 2 (or according to your taste)
• Mint leaves - 10 big leaves
• Fennel seeds - 2 tsp
• Onions - 2 tsp, finely chopped
• Coriander leaves - few, chopped

Other ingredients

• Broccoli - 2 cups, shredded
• Potato - 1 cup, boiled, peeled the skin and mashed
• Onions - 1, finely chopped
• Salt - to taste
• Turmeric powder - 1/2 tsp
• Oil - 1 tsp
• Cumin seeds - 1 tsp
• Coriander powder -2 tsp
• Chilli powder - 1 tsp (optional)
• Cumin powder - 1 tsp
• Garam masala / kitchen king masala - 1 tsp
• Coriander leaves - few, finely chopped
• Corn flour - 2 tblsp , mixed with 2 tblspn water
• Bread crumbs - 1 cup
• Oil - for shallow frying

Method

To Grind

• Combine all the items listed in the "To grind" heading in a blender. Add little water and grind them to a smooth paste. Keep it aside

How to proceed

• In a pan, heat oil and fry cumin seeds until it starts changing its colour. Add onions, salt and the prepared paste and saute till onions are really cooked, water is evaporated and the raw flavor from ginger, garlic and the mint is gone.
•  Now, add shredded broccoli and turmeric powder. You can shred them using a food processor, mixer or just using your knife cut them very finely.
• Keep stirring it continuously for 5 minutes. Add chilli powder, coriander powder, cumin powder and garam masala powder. 
• Keep mixing for another minute and mix the mashed potato in to this. Mix really well until the potato, broccoli and all the spices are combined well. You can also add grated paneer at this stage. But that is completely optional.
• Check for the seasoning and adjust accordingly. Turn off the heat and add finely chopped coriander leaves and mix well until everything is combined.
• Divide the mixture in to small portions (size of a big lemon) and make balls out of each one it.
• Take 1 ball at a time, make patties and dip it in the corn flour mixture. Now roll it in the bread crumbs, so that it will stick well on the patties
• Repeat the same for the rest.
• Heat a tawa / pan and add 1 tsp of oil and place 2 patties at a time (1 tsp of oil for 2 patties). Keep the heat in medium.
• Cook on both the sides until each side is crisp and brown. Remove from heat.
• Repeat the same for rest of the patties. 
• Drain the excess oil (if any) using a kitchen towel and serve immediately. Serve Hot with ketch up/ any chat chutneys. Or use this as a filling for your burger.

 

Notes

• You can also deep fry the patties instead of shallow frying. 
• You can add chopped nuts and chopped dry fruits to this. I kept it very simple. But you can modify according to your taste.
• If the mixture becomes too watery, mix some bread crumbs and adjust the consistency 

Cream of Asparagus soup

Hellllooooooooo,

I am here with a quick, healthy and delicious recipe today. Cream of Aspragus soup, as the name implies, not too much of cream is used in this recipe. I just replaced the cream with low fat milk, which tastes equally good and used the cream just for garnishing . Here I used white asparagus. You can use green or white, according to your wish. Recipe is same for both.
This is a very easy, healthy and a very tasty recipe with no vegetable broth, butter or oil. I just used few simple ingredients, yet it tasted great.. Moreover, asparagus itself has got a lot of health advantages and is extremely low in calories. It is loaded with Vitamin A, C, E and K.

Ingredients

• Asparagus - 10 nos + 1 to garnish
• Onion - 1 big, cut in to cubes
• Garlic - 6 pods
• Pepper powder - 2 tsp
• Mixed Italian herbs - 1 tsp (optional)
• Salt - to taste
• Low fat milk - 1/2 cup
• Fresh lemon zest- 1 tsp - to garnish
• Paprika powder- 1 tsp - to garnish
• Cream - 1 tsp - to garnish

Method

• Peel the outer skin of the asparagus, cut the woody ends and cut each of them in to 1/2 inch pieces. If you are using the green asparagus, you don't have to peel off the outer skin.
• In a pressure cooker, combine asparagus, onion and garlic. Add enough water and pressure cook for 3 whistles.
• Once the pressure comes down, allow it to cool and make it to a smooth puree using your mixer.
• Transfer this to a heavy bottomed vessel and bring this to boil. Pour the milk, add salt, Italian herbs and pepper powder. 
• Bring this to boil again and turn off the heat.
• Take 1 asparagus, remove the outer skin and cut the woody ends and cut them to 1/2 inch pieces. Boil them in water for 5 minutes or until soft, still not mushy. Keep it aside
• Transfer the soup to the serving bowl. Add the boiled asparagus pieces. Pour some cream over the top. Sprinkle pepper powder, paprika powder and lemon zest.
• Serve hot.

 

Pizza Dosa

Hiiii everybody!!!

Pizza Dosa!! The name itself sounds very interesting, right?? And I am sure kids will love this. If your kids are not fond of any veggies, but if they love pizzas, just try this for them. They will surely come back for this healthy, crispy and tasty dosa again.

Here, I have my own version of tomato chutney to apply on the base. If you feel it is more spicy for kids, you can reduce the red chillies used for this preparation. Not only kids will enjoy this, every 1 will love this flavorful dosa.

Ingredients

• Dosa Batter - 1 ladle full 
• Oil / Butter - 1 tsp
• Carrot - 1 small, grated
• Onion - 1/2, sliced
• Capsicum - 1/4, thinly cut lengthwise
• Tomato - 1/4 , thinly cut lengthwise
• Grated processed cheese - 1 tblspn
• Salt - 1/2 tsp
• Pepper - 1 tsp
• Coriander leaves - Few, finely chopped

For Tomato chutney 

Also called pizza sauce is a preparation using onion, tomato and garlic. I have slightly indiansed it by adding red chillies to enhance the spice level (as my hubby likes this very much). You can add or omit it according to your preference. This is how you make a simple pizza sauce / tomato chutney for this pizza dosa. You need ;

• Onion - 1, roughly chopped (preferably red onions)
• Tomato - 2, roughly chopped
• Garlic - 8 cloves
• Red chillies - 5 (or according to your spice preference)
• Salt -   to taste
• Tomato sauce - 2 tsp
• Oil - 1 tsp

Method

• Heat oil in a pan and add garlic, red chillies and onion. Season them with salt and cook until onions become transparent. 
• Add the tomatoes and cook till tomatoes are mushy. Switch off the heat and allow it to cool
• Blend it to a smooth paste adding little water. Transfer to a bowl and mix tomato ketch up. Your pizza sauce is now ready.

Method to prepare dosa

• Heat your tawa and grease it with little oil. Change the heat to medium and spread a ladle full of dosa batter on the tawa. Spread it to a thick dosa. You can even spread it thin in order to get a crispy dosa base. But should consider the risk of getting burnt. Always keep the heat low in that case. Smear some oil to the dosa. Cover and cook for few seconds.

• Change the heat from medium to low and spread a spoon full of pizza sauce / tomato chutney all over the dosa. 

• Now add all the veggies and coriander leaves (Tomato, onion, capsicum, carrot, sweet corn, etc. Any veggies of your choice)

 

• Cover and cook it for another 2 - 3 minutes.

• Sprinkle some salt and pepper on top

• Finally, add some grated cheese. Cover again and cook for 2 minutes or until the cheese is melted.

• Gently remove the dosa using a spatula to a serving plate.

• Cut your pizza dosa in to pies, using a knife or pizza cutter and serve (or serve as it is ;) )

Madras Sambar / Small Onion Sambar

Hiiii,

Sambar - a lentil based preparation, which is an important dish of South India and now it is prepared most of the states of India. They are usually made using the combination of different kinds of vegetables, lentils and tamarind which gives a spicy, tangy flavor to it. This is one of the dish I grew up with, because my mom makes it at least thrice a week.
Here I am going to show you how to prepare tiffin sambar / madras sambar / small onion sambar, however you may call it. Out of different kinds of sambar my mom prepares, this is the favorite one for me. It tastes heavenly delicious with any south indian tiffin items, especially with idli. The use of small onions gives the unique flavor to this dish.

I should have posted this recipe much earlier..but I believe, its not too late. ;)

I will post the sambar powder recipe soon.

 Ingredients

•  Small onions/ shallots - 1 cups
• Tomato - 1 no, diced
• Tamarind - 1 small lemon size (pulp extracted)
• Toor dal / Pigeon peas - 1 cup
• Oil - 2 tsp
• Sambar powder -1 tblspn
• Fennel powder - 1 tsp
• Pepper powder - 1 tsp
• Curry leaves - 1 spring
• Cumin seeds - 1 tsp
• Green chillies - 2 nos , slit
• Garlic - 5 nos
• Coriander leaves - 1/2 cup, chopped
• Mustard seeds - 1 tsp
• Asafoetida - 1/2 tsp
• Urad dal - 1 tsp
• Jaggery - 2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

Method

•  In a pressure cooker, add toor dal, green chillies, cumin seeds, 2 garlic, 4 small onions / shallots and few chopped coriander leaves. Add 2 cups of water and close the pressure cooker lid. Let it cook for 5 to 6 whistles or until the lentil is cooked to mashed consistency.
• Heat oil in a pan / vessel. When it is really hot, add mustard seeds and switch off the heat. Now add urad dal and asafoetida. Switch on the heat again and add the shallots and salt and fry till translucent.
• Add tomato and tamarind pulp. Let it come to boil. Cook until the raw smell of tamarind is gone. Add Sambar powder, pepper powder and fennel powder
• Now, add the cooked toor dal and mix well. Allow it to boil. 
• Add jaggery and cook for 2 minutes. Check the seasoning and adjust accordingly. Switch off the heat.
• Sprinkle a lot of chopped coriander leaves.
• Keep the lid closed until ready to serve. 

If I do not have sambar powder with me, I add the following spice powders instead.
1. Coriander powder - 3 tsp
2. Chilli powder - 2 tsp
3. Cumin powder - 1 tsp
4. Dry roast 1/2 tsp urad dal, 1/4 tsp channa dal and 1/4 tsp fenugreek seeds and powder them.

When I run out of sambar powder, I just add all these.

Paneer Butter Masala

Previously I have posted how to prepare Paneer Makhani. Today, I am going to show you how to make Puneer butter masala. There are very few differences between the preparation of those two, but has a lot of difference in taste.

I used pressure cooker to prepare the basic gravy for this dish, which brings all the difference. This gravy can be used not only for this particular dish, but you can add any veggies or meat and it will taste just awesome.

Ingredients

For the gravy:

• Oil - 2 tsp
• Cinnamon - 1 inch stick
• Cardamom - 2 nos
• Cloves - 2 nos
• Star anise - 1/2
• Cumin seeds - 1 tsp
• Ginger - 1 small piece
• Garlic - 4 cloves , cut into 2, each
• Cashews - 1 tblspn (8 - 10 nos)
• Almonds - 1 tblspn (8 -10 nos)
• Onion - 1 cup, roughly chopped
• Tomato - 1 1/2 cup, roughly chopped
• Turmeric powder- 1 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Green chillies - 2 nos
• Red chillies - 2 nos
• Coriander leaves - few
• Salt - according to taste

Other Ingredients

• Butter - 1 tblspn
• Bay leaf - 1
• Paneer - 200 gms, cubed
• Capsicum - 1/2 cup, cubed
• Salt - 1 tsp (if necessary)
• Sugar - 1 tsp
• Honey (Optional) - 1 tsp
• Garam masala powder - 1 tsp
• Curds - 1 tblspn
• Cream - 1 tblspn (Optional)
• Dried fenugreek leaves - 1/2 tsp, crushed
• Coriander leaves - to garnish
• Paneer cubes - to garnish

Method

For the gravy:

• In a pressure cooker, heat oil. Add cinnamon, cardamom, cloves, star anise and cumin seeds. Fry for a minute. You will get a nice aroma from the all the spices. Now add cashews and almonds and fry until cashews starts changing its colour.
• Add onions and salt. Saute till it becomes translucent. Add turmeric powder, ginger, garlic and green chillies.
• After a minute of frying, add the tomatoes, coriander powder, cumin powder and coriander leaves (chopped). Mix everything well. Close the pressure cooker lid. Do not add any water. The water released by onion and tomato itself is enough to cook everything.
• Allow it for 3 to 4 whistles. Let the pressure release by itself and then open the lid. Let the mixture completely cool down.

• Grind this in to a very smooth paste. Make sure you don't get any chunks of cashews or almonds after grinding. Everything should be blended perfectly.
• Your basic gravy is now ready

How to proceed?

• In a pan, heat butter and add the prepared gravy. Keep the heat in medium. Add 1/2 cup of water to it. Add capsicum. Let it cook in a medium heat for about 15 to 20 minutes. The gravy will splutter while cooking. So keep the lid closed.
• Crush the dried fenugreek leaves between your hands and add to it. Add garam masala powder, sugar and honey and mix well.
• Whisk the curds well and add it to the gravy. Add cream.
• Add the paneer cubes. You can add it directly, or, alternatively, you can shallow fry them in oil/ butter and then add.
• Cover and cook for a minute and switch off the heat. Keep it closed for 10 mins.
• Transfer it to the serving dish, garnished with cream / curds, coriander leaves and paneer cubes.

Idli podi / Gun powder

Gun powder / Idli podi is a preparation using many lentils and is served along with Idli, Dosa, etc. These are prepared in bulk  and are stored in air tight containers. It stays fresh in room temperature up to 5 or 6 months. At the time of serving, these are mixed with oil, (mostly sesame oil) and served as a side dish for idli / dosa. There are many recipes which calls this. I have posted the recipe for tawa idli which requires gun powder.
There are different ways of preparing this, depending on the state and culture. I always like the one prepared by my aunt (hubby's aunt). She was also kind enough to share this recipe with all of us.

Ingredients

• Red chillies- 2 cups (Preferably round ones)
• Asafoetida  - 1/2 tsp
• Split channa dal - 1 1/2 cups
• Split urad dal - 2 cups
• Fried gram dal / pottu kadalai - 3/4 cups
• Sesame seeds - 1 cup (Black/white)
• Toor dal - 1/2 cup
• Horse gram - 1/4 cup

Method

• Heat a pan and dry roast Red chillies and asafoetida (powder) together. Keep the heat in medium. Keep mixing them around the pan to avoid burning. It will start to change the colour. Transfer them to a plate and keep aside
• In the same pan, dry roast channa dal until it becomes golden brown. Do not burn them. Transfer them to another plate and keep aside.
• Next, dry roast the split urad dal until golden brown and transfer to the plate in which you have the channa dal.
• Dry roast the toor dal and  transfer them to the same plate.
• Again, in the same pan, dry roast the horse gram dal until it releases its aroma and tranfer it to the same plate where you have channa dal, toor dal and urad dal. 
• Reduce the heat and dry roast the fried gram dal. This will get burnt very easily. So transfer them to a seperate plate as soon as you see them changing the colour. Do not mix them with lentils
• Lastly, keeping the heat low, dry roast the sesame seeds. Transfer them to a different plate.
• Everything is now roasted. Let it cool down. There is a procedure to grind them as well

1. Take a mixer jar. First, add red chillies and pulse them. 
2. To that, next add all the dry roasted lentils (channa dal, urad dal, horse gram dal  and toor dal). Pulse them till it becomes a fine powder
3. Now add the roasted gram dal and salt and grind until it is powdered and blended along with the other lentils.
4. Lastly, add the sesame seeds and blend again. Do not blend it too much, as it might release its oil by doing so. 
5. Mix everything well. Transfer it to an air tight container and store in room temperature. Use as required.