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

 

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.

 

 

SOYA CARROT CURRY

20170507_194624 - CopyHi There,

You know these days I feel that 24 hours is not enough and I need more hour in hand. The health sections everywhere says it is ideal and good to get good 7-8 hours of sleep. And I hardly manage to get 5-6. So, the days when I oversleep (actually sleep healthy) I wake up in a hurry and do things in a hurry. Those days my patience is low and I am literally running around to catch up on things.

Does that happen to you? What do you think are the reasons for it? Well I think we women tend to take up so much on our hands. I am not saying we do not do a good job of doing them. Instead we end up doing maybe an average job on all and then end up tired. So, things like delegation, negotiation, work load division, etc. all come to the rescue. But it needs to used well and with patience. You may ask how a food recipe is related to all this. It is my friends. This recipe is a quick side dish recipe for rotis.

INGREDIENTS:

Soya chunks – 1 cup

Carrot – 1 cubed

Cream – 1/2 cup

Onion – 1 medium

Tomato – 2 medium

Ginger – garlic paste – 1 tsp (optional)

Coriander Powder –  2 tsp

Chilly Powder – 1 tsp

Garam masala – 1/2 tsp

Coriander leaves – 2 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Boil soya and carrots in water till cooked.
  2. Heat oil in a pan.
  3. Saute onions in oil.
  4. Add ginger-garlic paste and saute till the raw smell leaves.
  5. Add chopped tomatoes and cook till the tomatoes are soft.
  6. Take it off the flame.
  7. Blend it together in a blender till smooth paste.
  8. Transfer it back to pan and add coriander powder, chilly and garam masala powder.
  9. Mix well.
  10. Add the soya and carrot pieces along with water.
  11. Boil for another 5 minutes.
  12. Add cream and mix well.
  13. Bring to a boiling point. But do not boil.
  14. Switch off the flame and garnish with coriander leaves.

Serve with rotis. 20170507_194545 - Copy

 

 

 

 

 

 

 

 

CREAMY POTATO CURRY MINUS THE CREAM :)

3Hello there. Have you ever felt that weekend runs away faster than the week? Well I guess most of you will agree with me. There are chores and chores to be completed during weekend that you hardly realised where did the weekend go? But if you ignore these chores even for a single weekend then it piles on for the next week and also on your mind.

I am that kind of person who needs lots of space. Breathing space, cooking space, thoughts space. I am irritable if there are lots of dishes to be washed and other chores to finish. Hence I need every task to be completed on time. And I am one of those who uses lots of utensils to cook. And understandably a food blogger needs extra space, extra utensils, and extra props right?

So, which kind of person are you?

Today’s recipe is a quick one. Although I am trying to avoid potatoes but sometimes potatoes are a must. As stated in my previous posts, I do not like monotonous dishes and combinations. My dosa always finds a new companion 😉 This time it is this creamy potato curry minus the cream.

1INGREDIENTS:

Potatoes – 2-3 medium boiled

Green chilly – 2-3

Onion – 1 big

Ginger paste – ½ tsp

Gram flour/ Besan – 2 tblspn

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Oil – 2 tblspn

Salt to taste

Chopped Coriander Leaves – 4 tblspn

INSTRUCTIONS:

  1. In a pan heat oil.
  2. Splutter mustard seeds.
  3. Add finely chopped onion and saute them till translucent.
  4. Add green chilly and saute them.
  5. Add ginger paste and saute till raw smell leaves.
  6. Mash the potatoes lightly. You can leave big chunks too if you like.
  7. In the pan add coriander powder and turmeric powder.
  8. Saute for 30 seconds.
  9. Add potatoes and mix well.
  10. Add ½ cup hot water and mix well.
  11. In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
  12. Add this gram flour slurry into the potatoes and mix well.
  13. Saute for 5 minutes on simmer.
  14. Switch off the flame and garnish with chopped coriander leaves.

Serve with pooris or dosa.

 

4

QUICK CHOLE/ CHICKPEA CURRY

1Hey there. So yesterday I celebrated my birthday. Not that it was a grand affair. But I had pre-birthday celebration when my colleagues came home for a baking class. And we baked my birthday cake. Will soon share a recipe of the same.

For today’s post is this quick version of chole masala. I need variety in my food. And dosa is a regular in any south indian home. I like to pair it up with various different options. One such wonderful combination is chole masala.

3INGREDIENTS:

Kabuli Chana – 1 cup soaked overnight

Onion – 1 big

Tomato – 2 medium

Coriander Powder – 2 tsp

Chilly Powder – 1 tsp

Chole Masala – 1 tsp

Turmeric Powder – 1/4 tsp

Dry mango powder – 1/4 tsp

Chopped Coriander Leaves – 1 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Pressure cook chana for 1 whistle and then lower the flame for 15 minutes. ( the cooking time also depends on the quality of the chana)
  2. In a blender blend together onion and tomato.
  3. Heat oil in a kadai.
  4. Add the onion-tomato paste and saute till it starts leaving oil from the sides of the kadai.
  5. Add coriander, chilly, chana masala, dry mango powder and turmeric powder and mix well.
  6. Add the cooked chana masala and mix well.
  7. Let it boil for 5 minutes. Add water if required.
  8. Garnish with chopped coriander leaves.

Enjoy with dosa or rotis. 2

 

 

VARUTHARACHA MUTTON CURRY/ ROASTED COCONUT MUTTON CURRY

Hello There. So I am back after a short intended break. Well, I have been visiting Bangalore with few friends from my office. All we did was shop and eat, eat and shop. Well we thought we would enjoy shopping but as it turned out we were tired very early on. I was not aware of the best places to go prop shopping for my photography but still I managed to do some. Ban

Bangalore weather unlike Kerala weather is only hot and not humid. So, in Bangalore you may not sweat despite the heat. I needed this much awaited break and it was totally worth it.

Today’s recipe I was planning to post on Easter. But since I was travelling couldn’t post it. When you have guests at home or you are lavishly cooking then try this recipe and it is definitely gonna be a hit.

img_2386INGREDIENTS:

Mutton – 1/2 kg

Grated coconut – 1/2 cup

Coriander Seeds – 1 tblspn

Fennel Seeds – 1 tsp

Dry Red Chilly – 2-3

Shallots – 3-4 chopped

Cloves – 3-5

Cinnamon – 1/2 inch piece

Pepper cloves – 1 tblspn

Curry Leaves – 1-2 stem

Turmeric powder – 1/4 tsp

Coriander leaves – 2-3 tblspn

Asafoetida powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pressure cooker, take cleaned mutton pieces with 1-2 cups of water, salt and turmeric powder and pressure cook for 4-5 whistles.  ( Or after first whistle, lower the flame and cook for 15-20 minutes).
  2. In a pan, roast grated coconut.
  3. Once it is lightly brown add pepper, fennel,  cinnamon, shallots, curry leaves, cloves, red chilly and coriander seeds and saute till nicely roasted and equally brown.
  4. Let it cool down.
  5. Blend it in a mixer and blend to get smooth paste.
  6. Once the pressure is settled open the pressure cooker.
  7. Pour the coconut paste into the pressure cooker and mix well.
  8. Add water and salt to adjust the consistency. Boil it once again. Add chilly powder if required. Switch off the flame once your desired level of thickness is achieved.
  9. Heat oil in a pan.
  10. Splutter mustard seeds.
  11. Add curry leaves.
  12. Add asafoetida powder and mix well.
  13. Transfer this onto the pressure cooker and mix well.
  14. Garnish with coriander leaves.

Enjoy with rice or rotis. Goes well with both. img_2385

 

 

 

 

BAIGAN BHARTA/ ROASTED BRINJAL/ AUBERGINE SPICY DISH

1Hello. So I love all things roasted. I mean I think so…Roasted potato, roasted sweet potato, roasted brinjal, roasted cashew, roasted tomato,etc. I mean the person who might have invented this brilliant idea must be a genius. Roasting gives a earthy flavor to the ingredients which is not only healthy but also yummy.

So this recipe is roasted brinjal/ aubergine. The brinjal considered is the big ones since it has more flesh. I have also mentioned the variations you can try with this recipe.

2INGREDIENTS:

Brinjal – 2 big

Onion – 1 big

Tomato – 2 big

Chilly Powder – 2 tsp

Roasted cumin powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Ginger – Garlic Paste – 1 tsp

Coriander Leaves – 2 tblspn chopped

Lemon Juice – 1 tsp (optional)

Oil – 2 tbslpn

Salt to taste

INSTRUCTIONS:

  1. Roast brinjals on direct flame. You can place the brinjals on stove and keep rotating them within every 2-4 minutes till every side is charred and roasted.
  2. Take a bowl of room temperature water and a plate. Takethe roasted brinjals on another plate.
  3. When the brinjals are hot enough to handle with hands start peeling the charred skin.
  4. The soft inner flesh is what we need. Remove the flesh and place them in the clean plate.
  5. Dip you fingers in water to clean your hands of small charred bits and continue peeling and removing the flesh.
  6. If you are using tender brinjals then the seeds will be soft and can be digested. Hence it need not be discarded. However, if you have dark and more seeds then discard it as it will be bitter to taste in the dish.
  7. Now you got the tender roasted flesh of the brinjals.
  8. Heat a pan with oil.
  9. Add chopped onions and saute till translucent.
  10. Add ginger-garlic paste and saute till the raw smell leaves.
  11. Add chopped tomatoes and close and cook till the tomatoes are cooked and mushy.
  12. Once the tomatoes are mushy and starts leaving oil from the sides of the pan, add chilly, coriander, garam masala, cumin powder and salt and mix well.
  13. Add the roasted brinjal flesh and mix well to make a smooth paste.
  14. Saute for 2 -4 minutes and then switch off the flame.
  15. Optionally add lemon juice and mix well.
  16. Garnish with chopped coriander leaves. (Highly suggested)

Enjoy it hot with phulkas. I enjoyed it with beetroot phulkas and it was so yummmmmmmm…………

NOTES:

Sometimes we get less amount of brinjal flesh and the dish won’t suffice the whole family. Hence you can make the following additions:

  1. You can add boiled mashed potatoes as it will give nice texture and volume to the dish.
  2. You can add cooked green peas. It will not only raise the volume of the dish but also provide a different taste and texture.
  3. You can also add roasted pumpkin but make sure you increase the spiciness to adjust your taste buds since pumpkins would add to the sweetness also.

Go ahead. Let me know if you enjoyed this post. Till next time see ya…3