Hello. 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.
Rice Powder – 2 cups
Grated coconut as required
Salt to taste
- Boil 3 cups of water.
- Take rice powder in a bowl and add salt and mix well.
- Now one small ladle at a time, add the boiling water in the rice powder.
- With a wooden spoon mix the dough.
- Add water little by little and keep mixing.
- When the dough is cool enough to handle use your hands to make a dough.
- Do not knead the dough. Just bring it all together.
- Close with a lid and keep it for 5 minutes.
- Keep water in idli steamer.
- Grease the lids of idli steamer with oil.
- Take idiappam maker (also known as kitchen press used for making bhujia, sev, etc.).
- Fill in with a portion of dough. Start pressing on the greased idili lids in circular shapes.
- Fill in some grated coconut.
- Again press some dough over the top.
- Close and steam the idiappam for 5 minutes on low heat. ( check a small piece of idiappam for rawness)
- Once done remove it to a casserole.
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
- Peel the boiled eggs and cut into desired number of pieces.
- In a pan heat oil.
- Splutter mustard seeds.
- Add chopped onion and saute till translucent.
- Add curry leaves.
- Add chopped tomatoes and mix well.
- Cover and cook till the tomatoes are cooked well.
- Mash the tomatoes.
- 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.
- Now mix all the masalas with the onion-tomato and mix well.
- Add salt and mix.
- Add coriander leaves and mix well.
Serve with delicious idiyappams. Enjoy.
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.
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
- In a pan add butter and let it melt on low heat.
- Add jiggery and cinnamon and mix well.
- Add apples and mix well.
- Let it cook for some time. (I didn’t cook it completely since I wanted it to be little crunchy). Let it cool down.
- Butter the slices of bread.
- Place some apple filling on the bread and spread evenly.
- Grate some cheese over it.
- Close with another piece of bread.
- 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.
- Once nicely brown and crispy remove and cut into pieces and serve.
Hey there. So this time I wanted to try something different. I was so bored of paratha’s and dosas and wanted to try something not attempted till now. That’s when I saw this post from a lovely blog known as Food Fashion Party. This is a rice pancake sort of dish from Karnataka. The spices and herbs used are simple and makes for a great breakfast.
Have you ever wondered on an average how much time a wife or mom spends on just thinking about “What to cook the next day? ” She has to consider everyone’s choice and then bring up a menu that’s suitable for all. Still I feel its a thankless job. Not that we need anyone thanking us but on those days that we burn our finger, on those days that get a cut or on those days that we leave kitchen drenching in sweat and tiredness seeps in our body, we expect people to “like”, “enjoy” and even “compliment” our cooking. It only humanly to expect this don’t you think ?
Moving on to today’s recipe, it is a must try at least when you want a change in your diet. Now the original recipe is a bit different from mine. I have adapted the recipe based on the ingredients I could find here. Do let me know if you liked them.
Rice Flour – 3 cups
Carrot – 1 peeled and grated finely
Coriander Leaves – 1/2 cup finely chopped
Chilly powder – 1 tsp
Roasted peanuts – 2 tblspn coarsely grounded
Roasted Cumin Powder – 2 tsp (coarsely grounded will be good)
Oil – 2 tblspn
Salt to taste
Oil – to cook the roti
- Keep 2 cups of water to boil.
- In mixing bowl, add the rice flour, carrots,coriander leaves, roasted peanuts, cumin powder, salt and mix everything well before adding the water.
- Add 2 tbsp of oil.
- Using a ladle add water little by little and keep mixing the using a wooden spoon.
- Mix everything properly. It will be a little sticky but will come together as a dough.
- Cover and let it sit till ready to make rotis.
- Heat up a tawa.
- Take cotton cloth and wet it well.
- Take a small ball of the dough and place it on the wet cloth.
- Using your hand pat it slowly spreading it across to make thin rotis as possible.
- Once the tawa is hot, slow using the edges of the wet cloth carry the cloth to the tawa and place the rotis on the tawa.
- Add ½ cup of water at a time. If the water is very hot to handle, use a wooden spoon to mix the dough. Mix everything well until the dough comes together. The dough will be sticky to the touch. It should all come together and not be dry. Make sure not to use all the water at once, you might not need all the water. Just use as much as you need to bring the batter together. Cover and let sit until ready to make it.
- Keep a griddle on medium heat. Let it get hot.
- Take a cotton cloth and wet it well. Sprinkle some water on the cloth, take a tennis ball size dough and pat it out with your fingers. You can make it as thin as possible, as you want.
- Using the edges of the cloth, carefully carry it over the griddle and slowly lower it on the griddle. Now, lift the cloth off the rotti. It will come off easily as you’ve used water. You could even use oil for flattening the dough out.
- Cook with a teaspoon of oil on both sides. It will cook in 2-3 minutes as we’ve used hot water to make the dough.
- Serve it immediately with some sugar (for kids) or chutney of your choice.
I served it with butter and honey.
Hello. Hope you had a great start to the weekend. Few days back when I went to grocery shopping in the fruits section I found this violet colored fruit that immediately transformed me to my childhood days. Jamun or black plum is a fruit we as kids would enjoy it during summer holidays. It used to stain our clothes and we used to get scolded by our parents. 😛 We used to have this fruit and rush to look at our tongues in the mirror. Hence I immediately picked up a packet and used them in two recipes that I will share today.
This recipe is for overnight oats. Overnight oats is an acquired taste. I am slowly starting to like it. And it is one of the healthiest recipes today that people of every age can enjoy.
Jamun – 1/2 cup pitted
Slim Yogurt – 1/4 cup
Slim milk – 1/4 cup
Honey – 4 tblspn
Chia Seeds – 2 tblspn
Cut Fruits – Banana, Jamun, Pomegranate
Sunflower seeds – 1 tblspn (optional)
- Take yogurt, jamun, milk and honey in a blender and blend.
- Take this a bowl and add oats and mix well.
- Add chia seeds and mix well.
- Close and keep it in fridge overnight.
- Before serving add sunflower seeds and chopped fruits.
You can add more milk if you need to make it of thin consistency. I carried it to my office. You can have your choice of fruits and nuts. Enjoy.
Hello 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.
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
- In a pan heat oil.
- Splutter mustard seeds.
- Add finely chopped onion and saute them till translucent.
- Add green chilly and saute them.
- Add ginger paste and saute till raw smell leaves.
- Mash the potatoes lightly. You can leave big chunks too if you like.
- In the pan add coriander powder and turmeric powder.
- Saute for 30 seconds.
- Add potatoes and mix well.
- Add ½ cup hot water and mix well.
- In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
- Add this gram flour slurry into the potatoes and mix well.
- Saute for 5 minutes on simmer.
- Switch off the flame and garnish with chopped coriander leaves.
Serve with pooris or dosa.
Hi. How have you all been? I know I have been away from blogging from a long time now. There are many reasons behind it but nevertheless what more better day to return than on Mother’s day.
My mother is the strongest lady I know. The fact that I am here is because of her love, hard work, dedication and care despite all the odds we have been through. I guess every child would say the same thing for his/her mother and they should.
You know what I have realized. I am doing or saying those very things that my mom used to say to me and I got irritated. I guess its genes. But all the things mom said and everything she did seemed so correct and logical now. She is a real inspiration to me.
Today’s recipe is based on one of the lunch box dishes she made. On busy days she used to make stuffed chapathi with sweet coconut filling. This recipe is twist on the same. It is easy to gulp down in case of sore throat too. It is almost like a dessert. Perfect healthy recipe for kids.
Wheat flour – 1 cup
Sugar – 2 tblspn
Grated coconut – 1/2 cup
Jaggery – 4 tblspn
Cardamom powder – 1/2 tsp
Honey – as required
Salt a pinch
Oil for greasing pan
- In a bowl whisk wheat flour, milk (or water), sugar and salt and make a thick batter.
- In another bowl take grated coconut, cardamom and jaggery and mix well.
- Heat a non-stick pan.
- Grease it with oil or ghee.
- Pour a small ladle of batter and spread by rotating the pan. It should be thin as crepes.
- Flip over to cook other side.
- Add the coconut stuffing in and fold the crepes.
- Place it on a plate.
- Drizzle over honey or choco syrup.
Happy Mother’s Day.
Holla. How are you? Okay. No matter how hard I try I cannot keep up with posting daily recipes for you. There is water shortage in the state and we as a family is not keeping well. Cough and cold is coming on and off. So you see managing is pretty difficult now. But if you are following me in Instagram you will know that I have not stopped cooking and trying out new recipes. Also, I got a oven and I have started baking in oven. 🙂
Reusing resources is a very good habit. Especially in our culture we reuse leftover food too. Today’s recipe is one such re usability. Have you ever wondered what to do with leftover chapathi or rotis. Fresh chapathis and stale chapathis have different tastes. Stale chapathis also is a bit dry so you may not prefer to have it. So now what to do with them. Well follow this recipe and serve it as breakfast or snack.
Leftover chapathi/ Roti – 2-3 (do not take more than one day old chapathi)
Chilly powder – 1 tsp
Sugar – 1.5 tsp
Salt to taste
Ghee – 1 tblspn
Raisins/ Nuts – Optional
- Take chapathis and chop them into small pieces. You can also tear them using your hands but it won’t be uniform. Hence better to chop them.
- Heat ghee in a kadai.
- Add the chopped chapathi.
- Saute it for a minute.
- Add chilly powder and salt.
- Mix well.
- Add sugar and mix well. Continue sauteing till the chapathi pieces have crisped up and golden brown.
- Garnish with roasted nuts and raisins.
Serve immediately. Go wild with imagination. Serve it with nutella or pour honey over the top.