Search This Blog

Loading...

VARIETY IDDIYAPPAM(Rice vermicelli)



VARIETY IDDIYAPPAM(Instant Rice vermicelli)

Before starting this I would like to say how we traditionally do iddiyappam, We soak raw rice grind to smooth batter and make idlis out of it. Then put those idlies in iddiyappam maker which has small holes and handle for rotating, when the handle is rotated it presses down the idli and through the hole we get strings which we call 'saarasthul' or 'string hoppers' or 'Iddiyappam'. With that we make dhal iddiyappam(pappu sarasthul), tamarind flavour and sweet paagu made out of coconut which is poured over plain idiyappam served with ghee. It extremely tastes delicious. But its very difficult to bring those maker everywhere. So I made this out of Instant Rice Vermicelli which is easily available in Indian grocery store. Even though it does not taste exactly how we make from fresh ones this also satisfies our taste, a alternate to that Iddiyappam.




Do the Iddiayyappam or sevai or Rice vermicelli as instructed in the pack, prepare and cool it.

Sweet Iddiayyappam :

Ingredients :

Sevai prepared- 1 cup
Powdered sugar - 1 cup or as needed
Cardamom 2 pods ghee - tbsp
Cashew coarsly powdered and fried in Little Ghee

Method :
Mix sugar with sevai and put in frying pan with tbsp of ghee, stir it lightly until the sugar melts and coats with string hoppers now add cardamom powder, ghee and fried cashewnuts.

Dhal sevai :

Ingredients :

Boil thuvar dhal with less water and turmeric : 1/2 cup
Sevai -2 cups
Red chilli or curd chilli - 2 mustard
Urad dhall and bengal gram dhal - 1 tsp each
Curry leaves
Green chilli -2
Asafoetida - pinch
Coriander leaves
Scrapped coconut - 1 tbsp

Method :
Heat the frying pan with some oil add mustard, dhals, chillies and curry leaves.Now to this add thuvar dhal. Mix well. Add the sevai and mix together until everything is blended. Garnish with coconut and coriander leaves.

Tamarind sevai :

Ingredients :

Tamarind pulp made out of 1 lemon size tamarind
Mustard - 1 tsp
Urad dhal , bengal gram dhal - 1 tsp
Asafoetida - 1 tsp
Turmeric - little
Curry leaves
Coriander for garnishing
Redchillies - 3
Jaggery - little


Method :

Dilute the tamarind pulp with water, In a kadai pour oil , add mustard and other dhal, redchillies, hing and turmeric, curry leaves. Now add diluted tamarind. Let it boil and reduce to its quantity, add jaggery, now add the sevai or iddiyappam mix well and garnish with coriander leave.

Note : Sesame oil tastes good compared to other oil in tamarind variety and served with raw onions. Dhal sevai can be served with carrot cabbage salad.

Read more...

TORTILLA SOUP



I did this soup after tasting in a restaurant, it became one of favourite . Tomatoes tanginess and jalapeno enhances the flavour of the soup. So i am the posting this recipe. Hope you will love the taste, don't forget to post your comments.

Ingredients :

Tomato chopped - 1 cup
Onion - 1/2
Garlic - 2 pods
Jalapeno- 1 deseeded
Red chilli flakes few
Cilantro for garnishing
Fried tortilla few strips
Butter - 1 tbsp


Method :

Put butter in a frying pan, add all the ingredients one by one. Let all cook until they are soft, cool and blend it in the blender.Warm it again and garnish it with cilantro and some deep fried tortilla or store bought tortilla chips on the top of soup.

Read more...

GARLIC BREAD WITH TOMATO



Garlic bread is all time favourite appetizer and good accompaniment for soups. This is small variation which is topped with tomato and cheese. Can be served with warm soup.


Ingredients :

Butter - few tbsp
Garlic - 2 pods
Dried herbs - few
Deseeded tomato finely chopped
cheese - any combination

Method :

Make spread with butter, salt, herbs and minced garlic. Apply this to bread and toast in the oven till crispy and now top with tomato and cheese broil for few seconds until cheese melts serve hot.

Read more...

CAPSICUM RICE





Capsicum rice
which i am posting now has only few ingredients with full of flavor, easy to make too. Capsicum has unique flavor which every one likes. So feel to share this recipe from my kitchen.


Ingredients:

Basmathi rice - 1 cup
Ginger+ Garlic paste - 1 tbsp
Whole spices each 1
Cummin seeds - 1 tsp
Onion - 1 sliced
Tomato - 1/2
Mint + Coriander - few

Method :

In a pressure pan, heat a tbsp of oil. Add cumin when it splutters add whole spices. To this add onion, ginger+garlic paste. Once aroma disappears add tomato saute well. Now add washed rice then add chopped mint leaves, add water and salt then when steam comes out from pressure cooker put the whistle simmer the flame to the lowest and keep it for 10 minutes. While the rice is on the way. In a frying pan saute the finely chopped capsicum by adding little salt to it. After the rice is done mix this capsicum to rice and garnish with coriander. Let it settle for some time so that flavors of capsicum blends well with rice. This can be served with vegetable raita.

Read more...

BLACK URAD DHAL ADAI - VER I




This is tasty adai which is easy to make and its very nutritious also. Rich in protein. It can be served with coconut chutney, onion chutney or garlic chutney.


Ingredients :

Par boiled rice - 1 cup
Toor/tuvar dhal - 1 cup
Splited urad dhal(skin not removed) - 1 cup
Cumin seeds - 2 tsp
Pepper - 1 tsp
Red chillies - 3
Asafoetida - 1/2 tsp
Curry leaves - 1 sprig


Method :

Soak rice and toor/tuvar dhal  for few hours and grind with other ingredients to smooth paste. Now add black urad dhal to it grind them coarsely. Add salt to taste. Immediately you can make adais, by pouring them in hot griddle put some oil over the sides and make crispy on both sides . It has to be thicker than dosas. Batter can be kept in fridge and it taste yummy next day too.

Note :

Make powder of Cumin , pepper, chillies and curry leaves in the blender. Then it will be easy to to grind  with rice and dhal.

Read more...

DHOKLA





DHOKLA

This is one of easy snack can be served as main dish too, I do this way which is fool proof method. Hope this works for you too.


Ingredients :

Besan Flour - 1 cup
Eno fruit salt - 1 1/2 tsp

Citric acid - 1/2 tsp or u can substitute with 1 tsp lemon juice
Rawa/ Sooji  - 1  1/2 tbsp 
Sugar - 1 tbsp
Salt - 1 tsp or as needed
Water -  1 cup
Ginger + green chilli paste - 1 tsp each
Oil - 1 1/2 tbsp

For Tempering :

Oil - 1 tbsp
Mustard Seeds - 1 tsp

Green chilli -1 sliced
Sesame seeds - 2 tsp
Asafoetida - 1/4 tsp
Handful of Chopped Cilantro
Some grated coconut
Chilli powder for sprinkling

Lime juice - 1/2 tbsp
Water - 3 to 4 tbsp
Sugar - 1 tbsp (If you do not want it little sweet reduce the amount to 1/2 tbsp, we prefer dhokla little sweet)


Method :


1. Mix the besan, sugar, rawa, citric acid/lemon juice, water,oil, salt ,ginger and chilli paste without any lumps. Use whisk to make this job easier.
2. Now keep this mixture aside and make the steamer ready.
3. Coat a deep plate with the oil.
4. Now add the eno and mix well.  The batter will be very foamy.
5. Immediately pour the batter in the plate and steam for 20 to 25 minutes.
6. When it is cooling sprinkle the chilli powder. When it cooled completely cut into squares and let it be in the same plate or vessel.
7. Prepare the solution and tempering.
8. Mix 2 tbsp of water to 1/2 tbsp of lime juice and 1/2 tbsp of sugar and keep it aside.
9.  Heat oil in a small pan add mustard seeds, sesame seeds when it splutters add asafoetida and sliced green chillies.
10. Add the prepared lime solution to the tempered oil.
11. Now pour it over the Dhokla that is sprinkled with chilli powder and spread with the spoon.
12. Garnish with Coconut, coriander leaves.

Serve with Mint chutney.....

Note :


1. Once the dhokla is steamed..let it completely cool to get very neat squares.
2. Dhokla flour is available in the market with little grainy texture. If you are using it you can completely avoid adding rawa in the recipe.  Rawa is added just for the texture. It is absolutely optional.




Read more...

Visit Great Cooks Community
All recipes are on Petitchef