IDIYAPPAM WITH MUTTA ROAST / RICE NOODLES WITH EGG ROAST

2Hello. So we had welcome showers today morning. The sky opened up and poured its heart out. On days like this I feel like sitting out in the balcony with hot cup of masala chai with old music playing in the background and a book in hand. Yep I am a reader. A bookaholic. But these days I have restricted my reading habit to online content. When I was a teenager I used to get 2-3 novels each week. If a book caught my fancy then I would find it difficult to put it down. The joy of reading a good book is the joy of travelling or cooking or even music. You travel when you read a book.

Moving on today’s recipe. This is a common breakfast in Kerala. Idiyappam or nool appam or nool puttu (yeah this I came to know today itself) is its common names. It can be paired with many side dishes like. Today’s recipe is with egg roast or as known in Malayalam – Mutta roast.

3Idiappam:

INGREDIENTS:

Rice Powder – 2 cups

Grated coconut  as required

Salt to taste

INSTRUCTIONS:

  1. Boil 3 cups of water.
  2. Take rice powder in a bowl and add salt and mix well.
  3. Now one small ladle at a time, add the boiling water in the rice powder.
  4. With a wooden spoon mix the dough.
  5. Add water little by little and keep mixing.
  6. When the dough is cool enough to handle use your hands to make a dough.
  7. Do not knead the dough. Just bring it all together.
  8. Close with a lid and keep it for 5 minutes.
  9. Keep water in idli steamer.
  10. Grease the lids of idli steamer with oil.
  11. Take idiappam maker (also known as kitchen press used for making bhujia, sev, etc.).
  12. Fill in with a portion of dough. Start pressing on the greased idili lids in circular shapes.
  13. Fill in some grated coconut.
  14. Again press some dough over the top.
  15. Close and steam the idiappam for 5 minutes on low heat. ( check a small piece of idiappam for rawness)
  16. Once done remove it to a casserole.

Mutta Roast:

INGREDIENTS:

Eggs – 3 hard boiled

Onions – 3 big

Tomatoes – 3 big ripe

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Garam Masala – ½ tsp

Curry Leaves – 1 stem

Coriander leaves – 4 tblspn chopped

Mustard Seeds – ¼ tsp

Turmeric powder – ¼ tsp

Oil – 2 tbspn

Salt to taste

INSTRUCTIONS:

  1. Peel the boiled eggs and cut into desired number of pieces.
  2. In a pan heat oil.
  3. Splutter mustard seeds.
  4. Add chopped onion and saute till translucent.
  5. Add curry leaves.
  6. Add chopped tomatoes and mix well.
  7. Cover and cook till the tomatoes are cooked well.
  8. Mash the tomatoes.
  9. Make a gap at the centre of the pan and move the onion –tomato to the side of the pan. Add turmeric, chilly, coriander, garam masala and mix well.
  10. Now mix all the masalas with the onion-tomato and mix well.
  11. Add salt and mix.
  12. Add coriander leaves and mix well.

Serve with delicious idiyappams. Enjoy.1

 

PINSTOVE- APP REVIEW

Hello. Today I am going to talk about a revolution. Ever since mobile app industry started flourishing there are so many apps coming up that caters to our daily needs. Be it online shopping or gaming or travel needs. The food industry is also taken by storm by the mobile app world. One such revolution name is Pinstove.

Pinstove is an app that is easily available in Google Play and Apple AppStore. As nicely put in their website https://pinstove.com/ this app provides a facility to order home cooked meals as we like it.

Now why would we order home cooked meals when we can make them at home. Let me cite some reasons for you:

  1. On days when it is raining and you are in a mood to enjoy the rains than to sweat in the kitchen.
  2. On those no-cook Sundays when you desire for that much-needed rest.
  3. On those days when you already have a jam packed schedule of household chores.
  4. On those days when you run out of grocery and crave for malai kofta or a sadya.
  5. On those days when you need to be with your child preparing them for the exam.
  6. On those days when you don’t want to settle with 2 minute noodles.
  7. On those days when you have an interesting movie or match on in TV.

Screenshot_20170805-122154

If you are still not convinced about the above reasons then have a look at the wide range of menus that you can choose from. They are neatly categorised for breakfast, lunch, snack time and dinner. Moreover, you can also advance book items likes cakes.

Screenshot_20170805-122206The food is prepared by home chefs. They are people who have years of experience and family secrets associated with their food. They are people who want to provide quality family meals. They are people who like to cook good food and share it. They are people who want to earn an income from what they do every day.

Screenshot_20170805-130645HOW IT WORKS:

  1. You download the app.
  2. Open app.
  3. Register yourself as Pin Diner
  4. Choose your menu/dish. Don’t forget to check the reviews of the chef. It also indicates the spiciness level of the dish.
  5. Make your selection.
  6. Pay via internet banking or any wallet.Screenshot_20170805-124013
  7. Check the status of your Order. It lists the expected time of delivery.

Simple isn’t it? All you need is your mobile and internet to order home cooked food arrive right at your doorsteps.

Screenshot_20170805-123338FEW MORE FACTS:

If you are a chef, then you can register yourself and register yourself as Pin Chef.

You can also register to become a Pin Pilot to deliver food.

You can rate and provide your feedback about the delivered food.

You can order food in advance for a whole week. Also you can provide your ratings of whether you liked the food or not.

Screenshot_20170805-130721MY VERDICT:

I liked the experience. I could do my other work and not be worried about cooking food. Instead of ordering restaurant food I would like to order food from another home. The dishes are not overpriced. The quantity is also good. The dishes that we don’t regularly cook is also available to be ordered. I saw some native snacks that belongs to a particular region up for order. Would definitely try them some other time.

Note:

  1. This is a sponsored post.
  2. All opinions expressed here are my own based on my experience.20170805_13510820170805_13504320170805_135037

 

 

TOMATO PEANUT CHUTNEY + CORIANDER COCONUT CHUTNEY

Happy Independence Day. Today, I won’t talk much but will leave you with two chutneys. Sometimes we all need more than one chutney with our dosa, don’t we?

2COCONUT CORIANDER CHUTNEY

INGREDIENTS:

Grated coconut – 1 cup

Coriander – 1 cup

Green chilly – 1

Ginger – 1/2 inch piece

Sugar – 1 tsp

Lemon Juice – 1/2 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Blend together coriander, coconut, ginger, sugar, green chilly, lemon juice and salt with little water and blend to a smooth paste. Transfer to a bowl.
  2. Take a tadka pan and heat oil.
  3. Add urad dal.
  4. Add mustard seeds.
  5. Add curry leaves and asafoetida.
  6. Transfer this on the chutney and mix well.

1TOMATO PEANUT CHUTNEY

INGREDIENTS:

Chopped Tomato – 1 cup

Roasted Peanuts – 1 cup

Garlic – 2-3 cloves

Green chilly – 2-3

Cumin – 1 tsp

Chilly powder – 1 tsp (optional)

Oil – 2 tblspn

Mustard – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Salt to taste

INSTRUCTIONS:

  1. Heat oil in a pan.
  2. Splutter cumin and add chopped cloves.
  3. Add green chillies and tomatoes and salt.
  4. Cook till the tomatoes have softened.
  5. Take it in a blender along with roasted peanuts and blend well.
  6. Transfer it to a bowl.
  7. In a pan heat oil.
  8. Add urad dal.
  9. Splutter mustard seeds.
  10. Add curry leaves and asafoetida.
  11. Transfer it to the peanut-tomato chutney and mix well.

 

Enjoy with dosa/idli/ uthappam, etc.

 

 

 

 

 

 

CHERRY COMPOTE

3If you are are regular to my blog you may know my love for pancakes. I have variety of pancakes that I make at regular intervals. BasicMango, Beetroot, Choco chip wheat eggless , banana and mulberry pancakes. I usually use honey or chocolate syrup or home made jams and sauces to go along with it. This time when we got fresh cherries I thought why not make this yummilicious cherry compote and store it for pancakes.

Do try it and you will not regret it. Make it before the cherry season ends.

INGREDIENTS:

Cherry – 1 cup (Pitted/De- seeded)

Orange juice – 1/4 cup

Sugar – 1/4 cup (or as desired)

2INSTRUCTIONS:

  1. Take cherry, orange juice and sugar in a thick bottom pan and let it it boil.
  2. Simmer and let it boil for 10- 15 minutes.
  3. Keep mixing in between with a slotted spoon.
  4. Remove from flame when the compote is thick enough to coat the back of the slotted spoon.

Simple isn’t it. Look at that glossy, syrupy and delicious syrup. I am sure your kids will love it with pancakes. But don’t limit them to pancakes alone. Pair it as you like. 1

EGG KASURI METHI CURRY

2So you know how it goes right? When there is nothing in fridge you run to grab some eggs.When you want something easy you grab some eggs. When you want something tried and tested you grab some eggs. When you want a spicy curry you grab an egg.

So I like to keep a handful of egg recipes handy. Egg is one of the most versatile ingredients. So why not try as many recipes as possible.

INGREDIENTS:

Eggs (of course) – 2-3 hard boiled

Onions – 2 medium

Tomatoes – 2 medium

Poppy/khus-khus Seeds – 1/4 tsp

Cinnamon – 1/2 inch piece

Ginger – 1/2 inch piece

Coriander Powder – 1 tsp

Chilly Powder – 1 tsp

Fennel Seeds – 1/2 tsp

Turmeric Powder – 1/4 tsp

Milk – 1/4 cup (optional)

Kasuri Methi (dried fenugreek leaves) – a pinch

Oil – 2 tblspn

Salt to taste

1INSTRUCTIONS:

  1. Hard boil eggs and keep aside.
  2. In a blender take chopped onion, tomatoes, ginger, poppy, cinnamon, fennel and blend well. It should form a smooth paste.
  3. Heat oil in a pan.
  4. Add the paste and saute well. Saute till the paste starts leaving oil from the sides. It will take time. Roast it on low flame.
  5. Once the paste starts leaving oil from the sides add coriander powder, chilly powder, turmeric powder and mix well.
  6. Add 1/4 cup water and let it come to boil.
  7. Add milk and mix well.
  8. Once nicely boiled (around 5 minutes) take it off the flame and add boiled eggs and garnish with kasuri methi.

Serve with phulkas or rice.

 

 

EGG-LESS VANILLA CAKE

Hey There. Few months back I celebrated my birthday. Well not like party celebration but like last year I like to prepare something myself and distribute it in office. Last time it was carrot pudding or famously known as gajar ka halwa. This time I decided to have a cake. And not to disappoint my vegetarian friends I decided to go for an eggless version. I was pleasantly surprised when everyone claimed it to be too good. It was soft, the sweetness was perfect and the chocolate syrup I had poured on top was like ‘icing on the cake’. J is that too much cakey and sweet for you. Well birthdays are meant to be that right?

This is not a round cake as is the custom. I thought for even cake pieces it would be better to bake a square or rectangle cake. Moving on to the recipe.

1Recipe Source here

INGREDIENTS:

All Purpose Flour / Maida – 1 1/2 cup / 180 grams
Sugar – 3/4 cup / 150 grams
Baking Soda – 1/2 tsp
Baking Powder – 1 1/4 tsp
Salt a pinch
Yogurt / Curd – 1 cup / 240 ml
Oil – 1/2 cup / 120 ml
Vanilla Essence – 1 tsp
Milk as needed to thin the batter a little

INSTRUCTIONS:

  1. Preheat oven at 180 o celcius
  2. Oil a square or rectangle pan with oil and dust it with a little flour. Dust off the excess flour.
  3. In a bowl take yogurt, oil, sugar, salt and vanilla essence and whisk well.
  4. Take a sieve and over it add maida, baking soda and baking powder. Sieve it in.
  5. Fold the batter till nicely mixed in.
  6. Add little milk to make the batter a little thin.
  7. Pour the batter in the prepared pan and tap the pan once to remove the air bubbles.
  8. Bake it for 40 to 45 minutes.
  9. Remove from oven.
  10. Let the pan cool down a bit.
  11. Invert the cake to cooling rack and let it cool completely.
  12. Serve with generously poured chocolate syrup.2

I am sure if you serve this to kids or your friends everyone is will love it.

 

 

Caramelized Apple Cheesy sandwich

Hi. If you are regular on my blog you will know my love for sandwiches. Not the regular tomato- onion sandwich but variations of sandwiches. I keep trying new combos. Today’s sandwich is one such variety sandwich. It was born out of my aim to finish the leftover apples. So off you go straight to the recipe.

1INGREDIENTS:

Brown Bread/Multigrain Bread – 4 slices

Butter – 2-4 tblspn

Apple – 1 peeled and cubed into small pieces

Jaggery – 4-5 tblspn

Cinnamon – 1 tsp

Cheese – as needed

INSTRUCTIONS:

  1. In a pan add butter and let it melt on low heat.
  2. Add jiggery and cinnamon and mix well.
  3. Add apples and mix well.
  4. Let it cook for some time. (I didn’t cook it completely since I wanted it to be little crunchy). Let it cool down.
  5. Butter the slices of bread.
  6. Place some apple filling on the bread and spread evenly.
  7. Grate some cheese over it.
  8. Close with another piece of bread.
  9. Make the sandwich in sandwich maker. Don’t worry if you don’t have sandwich maker. You could use a grill pan or a tawa too.
  10. Once nicely brown and crispy remove and cut into pieces and serve.

Enjoy.2