IDIYAPPAM WITH SPICY MASALA PRAWNS

Idiyappam is a traditional and common breakfast dish in Kerala and Tamilnadu.

Which is also known as String Hoppers in Sri Lanka.

This is a fresh rice noodles which made of rice flour and is a

very healthy breakfast because like idly ; this is also steam cooking process.

Idiyappam means " broken down pancakes" . Idii means broken and appam is pan cake.

Very popular combination with this is chicken curry, egg curry, prawn curry and

with coconut milk dish known as Rasayana which is sweet in taste.

Due to healthy food process it generally served as breakfast and dinner but not in lunch.

IDIYAPPAM

Preparations in short.....

Heat water mix rice flour add oil or ghee according to your taste

stir continously to make a smooth dough.

I add coconut oil to give axact taste of kerla style idiyappam

Remove the hot dough on plate ,cool it and mash it properly and fill on " Idiyappam prees"

press tightly and it removed like noddles :

place these noodles into gressed plate and steam in idli steamer.

Remove and serve with your choice of curry.

SPICY MASALA PRAWNS

Ingredients :

1/2 kg Prawns

2 Onion chopped.

1 tbsp Ginger garlic paste

1/2 tsp Turmeric powder

2 tbsp kashmiri red chilli paste

1/2 Coriander powder

Chopped coriander leaves

2 to 3 tbsp oil

1 tsp Garam masala powder

Preparations :

Marinade the prawns in turmeric powder & little salt.

Heat oil in pan fry the prawns for 2 min. remove in a plate

On same pan heat oil add onion & fry till golden brown.

Add all spices one by one stir well add salt to taste & saute for 5 mnts.

Add prawns fry, saute for 2-3 mnts. Add tomato pure & little water.

Cook for another 5 mnts or till done.

Add garam masala powder, mix well. Gravy should be thicken.

Garnish with coriander leaves. Serve hot

MIX VEGETABLE CURRY WITH COCONUT PASTE

Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish all vegetables equally cut into small cubes 250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup Cloves – 3, Cardamom – 3, Black pepper –5/6 Bay leaf– 1 Asfoitida – 1 pinch Green chilies – 2 Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat. Splutter mustard seeds,Cumin seeds,whole spices with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned and cooked through. Give them a good shake or stir every so often to keep them from sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt. Cook covered for abo...

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...

Sattu puri

Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls.... Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small balls. Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes. Deep-fry the puris until they turn golden brown and crispy.

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