Ingredients
- Rice flour, roasted and sieved- 1 3/4 cups
- Water- 2 1/2 cups
- Salt- 2 pinches
- Grated coconut- 1 cup
- Oil- to grease the plates
Method
- Boil the water in a wide cooking pan, add the salt to
the water.
- When the water comes to a boil, add the flour and
immediately stir it with a wooden flat spoon or rod.
- Remove from the stove and let it cool down slightly.
- After the dough cools down a bit, knead the dough using
your hands until it is soft.
- If the dough is not soft, add lil more warm water and
combine well.
- The dough should be really soft, but not watery.
- Have the idiyappam maker ready with the small holed
disc in it.
- Place a medium sized ball of dough into the idiyappam
maker.
- The idiyappam maker I have is not the pressing type, it
has a handle and needs to be rotated.
- I made the idiyappam on Idli plates.
- Grease each of the moulds on the plates for making
idiyappam with little oil.
- Turn the handle of the idiyappam and let the dough in
the shape of noodles fall on the plate.
- Sprinkle 1 tbsp of grated coconut on top of the
uncooked idiyappam.
- Repeat this process until you have all the idli plates
filled.
- Stack the idli plates on the stand and place it in a
steamer filled with 1 cup of water.
- Let steam cook for 10 minutes.
- After 10 minutes, remove the steamer from the heat and
let cool down.
- Open the steamer and remove the plates from it.
- Using a spoon, slide the idiyappam from the plates on
to a platter.
Vada Curry Recipe
For Vadas
- Chana dal 1 cup
- Fennel seeds 2 spoons
- Ginger 2" inch peeled and
choped
- Garlic 6 cloves peeled and
chopped
- Green chilies 3chopped
- Clove 1
- Cinnamon 1
- Oil for Frying.(Or steam cook
the vadas)
- For Curry:
- Oil/ghee few spoons
- Cinnamon sticks 2
- Cloves 2
- Bay leaves 2
- Fennel seeds 1 spoon
- Green chilies 3 sliced
- Onion 2 large thinly sliced
- Garlic 6 cloves sliced
- Ginger-garlic paste 1 spoon
- Tomatoes 2 sliced
- Salt
- Turmeric powder 1/2 spoon
- Chili powder 1 spoon
- Garam masala powder 1/2 spoon
- Fresh coconut milk 1 cup
- Mint leaves few
- Coriander leaves few.
Method
- Soak chana dal in water for
atleast 20-30 minutes.
- In a blender, dry grind fennel
seeds, cinnamon, cloves and salt togather. To the same... dd ginger,
garlic and green chilies, wet grind it. Again, to the same add soaked
chana dal and wet grind it to thick paste. Don't add further water.
- Now make small fritters and fry
them in oil and store over kitchen tissues. Or try to steam cook the
vadas. Maybe smear oil in the steam cooker's plates. Then load the vadas.
Steam cook for 10 minutes. But fried vadas tastes better.
- Curry:
- Well.....heat ghee or oil in a
large wok. Add fennel seeds, cinnamon, cloves and bay leaves to it.
- Followed by, add sliced green
chilies, garlic and sliced onions. Saute it for few minutes. Maybe till
onions turn to golden color.
- Now add ginger-garlic paste and
fry for few more minutes....till its raw smell leaves.
- Then add tomates and saute for
few more minutes. Further add salt, turmeric, chili and garam masal powder
to it. Add 2-4 cups of water, cover and cook over medium heat.
- When gravy like consistency is
acheived, add coconut milk and cook for 5 minutes.
- Garnish the gravy with mint and
coriander leaves.
- Vadakari:
- Smash the fried/steam cooked
vadas. One can even soak them in warm water for 2-5 minutes before
dropping in gravy.
- Add this crumbled vadas to the
gravy prepared. Let it get well incorporated. One can cook over medium
heat for 5 minutes. Dont panic...if the vadas really disintegrated in
gravy. Let the gravy consolidate.
- Well, serve this curry along
with Idiyapam
Thengai Paal
Recipe
- 1 Coconut(Fresh) grated
- 1 cup crushed sugar
- 3 green cardamom
Method
- Add the coconut to the blender,add the warm
water and grind it finely.
- Using a strainer,add this coconut ,and press it with
your fingers to extract the milk.Do it for the entire coconut mixture
little by little(I used a small strainer,so had to do in
portions).Reserve the coconut milk(this is the thick first extract) and
the coconut separately.
- Again, add the coconut and grind it again with some
water.Transfer it to the strainer and extract the milk(Second
extract).Reserve the coconut gratings.
- Add the coconut gratings and some water and
grind.Transfer it for the third time to strainer and extract the final
thin milk.Discard the coconut.
- Mix all the extracts of coconut milk.
- In a pan,add the sugar and some water.Let it heat, until it forms a thick syrup.No need to check for the thread consistency.The syrup should be just thick.Add the cardamom to the syrup.To this syrup, at low flame ,add the coconut milk and stir.Just allow it be on flame for just few seconds.
No comments:
Post a Comment