Idiyappam &Vegetable Kurma - Nandita Pai Shirali
Idiyappam
IngredientsRice Flour - 2 cups
Water
Salt
Oil
Idiyappam squeezer
Idiyappam/Idly plates
Method
In a large bottomed pan, take 2 cups of Rice Flour and add in a little salt to it.
Bring two cups of water to boil.
Oil the idiyappam squeezer and the idly/idiyappam plates and keep ready.
Mix in the hot water into a portion of the Rice Flour-Salt mixture and stir carefully with a ladle.The consistency of this dough is important, as if its too hard, it makes it difficult to squeeze out the dough using the squeezer.
Fill up a portion of the dough into an Idiyappam squeezer and gently squeeze out idiyappams onto the idly/idiyappam plates.Place them in the cooker for about 5-7 minutes without the whistle.
Serve hot with Kurma.
Veg Kurma
Ingredients
Water
Salt
Oil
Idiyappam squeezer
Idiyappam/Idly plates
Method
In a large bottomed pan, take 2 cups of Rice Flour and add in a little salt to it.
Bring two cups of water to boil.
Oil the idiyappam squeezer and the idly/idiyappam plates and keep ready.
Mix in the hot water into a portion of the Rice Flour-Salt mixture and stir carefully with a ladle.The consistency of this dough is important, as if its too hard, it makes it difficult to squeeze out the dough using the squeezer.
Fill up a portion of the dough into an Idiyappam squeezer and gently squeeze out idiyappams onto the idly/idiyappam plates.Place them in the cooker for about 5-7 minutes without the whistle.
Serve hot with Kurma.
Veg Kurma
Ingredients
Mixed Vegetables - 1 big bowl
(I used, green peas, 1 potato, 2 small carrots, 1 capsicum, 2 baby corns)
Onions - 2, finely chopped
Tomato - 1 small, finely chopped
Grated coconut - 1 tbsp
Coconut Milk - 1 cup
Cashews - 5-6
Cumin Seeds - 1 tsp
Cinnamon stick - 1 small
Green chillies - 2 finely chopped
Star anise - 1
Poppy seeds - 2 tsp
(I did not add this in my recipe, but this can be added, as it adds a lot of flavor)
Oil - 2 tbsp
Method
Dice the vegetables, and pressure cook them along with a little water and salt, for about 5 -7 minutes or until one whistle.
Heat a little oil in a pan, and roast 1/2 tsp of cumin seeds, cinnamon stick, star anise, grated coconut, half an onion, cashews (and poppy seeds, if you are adding them in). Once they brown up a little, remove from flame and allow to cool.
Grind this into a smooth paste along with a little bit of water.Heat a tbsp of oil, add cumin and green chillies and allow to splatter.
Now, add in the remaining onions and allow to caramelize.
Once they turn slightly brown, add the tomatoes and little salt. Allow to cook for 2 minutes.
Add in the prepared paste and blend in. Allow to cook for another 2 minutes.
Now, add the boiled vegetables and mix well.
Keep pan closed and allow to cook for 2 minutes.
Finally add the coconut milk and stir well. Cook for only 2 minutes after adding in the coconut milk.
Remove from flame and serve hot hot with Idiyappam! :)
(I used, green peas, 1 potato, 2 small carrots, 1 capsicum, 2 baby corns)
Onions - 2, finely chopped
Tomato - 1 small, finely chopped
Grated coconut - 1 tbsp
Coconut Milk - 1 cup
Cashews - 5-6
Cumin Seeds - 1 tsp
Cinnamon stick - 1 small
Green chillies - 2 finely chopped
Star anise - 1
Poppy seeds - 2 tsp
(I did not add this in my recipe, but this can be added, as it adds a lot of flavor)
Oil - 2 tbsp
Method
Dice the vegetables, and pressure cook them along with a little water and salt, for about 5 -7 minutes or until one whistle.
Heat a little oil in a pan, and roast 1/2 tsp of cumin seeds, cinnamon stick, star anise, grated coconut, half an onion, cashews (and poppy seeds, if you are adding them in). Once they brown up a little, remove from flame and allow to cool.
Grind this into a smooth paste along with a little bit of water.Heat a tbsp of oil, add cumin and green chillies and allow to splatter.
Now, add in the remaining onions and allow to caramelize.
Once they turn slightly brown, add the tomatoes and little salt. Allow to cook for 2 minutes.
Add in the prepared paste and blend in. Allow to cook for another 2 minutes.
Now, add the boiled vegetables and mix well.
Keep pan closed and allow to cook for 2 minutes.
Finally add the coconut milk and stir well. Cook for only 2 minutes after adding in the coconut milk.
Remove from flame and serve hot hot with Idiyappam! :)
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