PASSION OF COOKING

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January 31, 2018

IDIYAPPAM / NOOLPUTTU

by passion of cooking, in Breakfast

Idiyappam also known as Semige or Semé da Addae in Tulu and string hoppers in English, is a traditional Sri Lankan and South Indian food consisting of rice flour pressed into noodle form and then steamed.

Idiyappam is culinary specialty in Tamil Nadu, Kerala, Sri Lanka and southern areas of Karnataka. It is also a culinary staple in Sri Lanka. The name idiyappam derives from the Tamil / Malayalam words idi, meaning 'broken down', and appam, meaning "pancake".The dish is also, frequently, called noolappam or noolputtu from the Malayalam/Tamil/Kannada word nool, meaning "string or thread". It is served with coconut milk dish called Rasayana. It is also a common breakfast item in Malaysia, where it is called putumayam, typically served with brown sugar and grated coconut.

INGREDIENTS:

Rice flour / Idiyappam flour - 1 cup

Water - 1 & 1/2 cup

Salt to taste

METHOD:

1. Boil water with 1/4 tsp of oil in a vessel. Switch off the flame as soon as you see one big bubble in the bottom of the vessel. Never allow to boil completely.

2. In a bowl, mix rice flour/ idiyappam flour and salt.

3. Pour the boiled water into the flour and stir till it makes a smooth dough.

4. Then make this dough into big balls and sneeze it through an idiyappam presser. Squeeze it onto the idiyappam stand and steam it.

5. After 5 minutes open it and serve it hot with Vegetable stew or Kadala curry or Kadala kurma.

January 30, 2018

KAPPA / TAPIOCA FRY

by passion of cooking, in Snack

Kappa or Marachini is a super healthy and super tasty root vegetable quite popular in Kerala. Kappa fry is a Kerala style preparation of Tapioca. It can be served with or without a side dish. Even it can be served as a side dish for Rice.

INGREDIENTS:

Tapioca - 1

Onion - 1

Mustard seeds - 1 tsp

Green chili - 3 to 4

Curry leaves

Red chili - 1

Turmeric powder - 1/4 tsp

METHOD:

1. In a large pan, add tapioca, water, and salt to taste. Cook until it gets soft.

2. Heat oil in a pan, add mustard seeds and let it splutter. Add green chilies, onion, curry leaves, red chilies and turmeric powder. Saute until it turns golden brown.

3. Now add grated coconut and mix well.

4. Add the cooked tapioca and mix well. Add more salt, if required.

5. Mash it gently, if desired.

Serve this with pickle ….

January 30, 2018

UNNIAPPAM

by passion of cooking, in Sweet

Unniappam is a small round snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil. Variation of this organic and spongy fried batter using jackfruit preserves instead of banana is common from the late 2000s. It is a popular snack in Kerala. In Malayalam, unni means small and appam means rice cake.

INGREDIENTS:

Raw rice - 2 cup

Jaggery - 1 & 1/4 cup

Water - 3/4 cup

Banana - 2

Wheat flour - 1 tsp (optional)

Ghee 2 tsp

Coconut bits - 1/8 cup

Sesame seeds - 2 tsp

Cardamom - 5

METHOD:

1. Soak raw rice for 2 hours. Melt jaggery with water and make a thick syrup.

2. Drain water and grind the rice along with banana, wheat flour and rava to a smooth paste/ batter using the jaggery solution.

3. Keep this batter for fermentation about 8 hours.

4. Fry the coconut bits in ghee until it becomes light brown in color.

5. Now add the fried coconut bits, sesame seeds, and cardamom powder to the batter and mix well.

6. Place the appa kaara (cast iron mold pan) /Unniyappam pan on the stove and pour coconut oil into each round(only fill half). Along with it place a cheenachatti/pan on another stove and pour coconut oil.

appa kaara

7. When oil gets hot, simmer the flame and pour half ladlefuls of batter into each round of the appa kaara. Flip when one side is cooked.

8. Transfer to the other pan(cheenachatti) and fry well.

9. Drain from oil when golden brown.

January 30, 2018

BANANA RASAYANA

by passion of cooking, in Desserts

Banana Rasayana / seehikarne or seehikarane is a sweet and simple dish made with coconut milk and ripe bananas, and jaggery. This dish is famous in Karnataka.This can be served as a dessert, you can also have this rasayana during fasting days.

INGREDIENTS:

Banana - 4

Medium thick coconut milk (randampaal) - 1/2 cup

Thick coconut milk - 1/4 cup

Jaggery - 1/2 cup

Cashews - 10

Cardamom powder - 1 tsp

METHOD:

1. Peel and chop 4 bananas. Gently smash them with a fork/masher.

2. In a bowl, mix 1/2 cup of medium thick coconut milk and 1/2 cup jaggery until jaggery gets dissolves.

3. Add chopped banana, cashews and cardamom powder then mix well. Add 1/4 cup of thick coconut milk.

Serve and enjoy!!!

January 30, 2018

THATTUKADA PARIPPU VADA

by passion of cooking, in Snack

Parripu vada / Dal Vada / Lentil or Dal fritters is a nadan / traditional evening snack food in Kerala. It is prepared by Toor dal. Parippu vada along with black tea is the combination and its the official food of a Kerala communist.

INGREDIENTS:

Channa dal/Vada parippu - 1 cup

Shallots - 10 to 12

Red chili - 3

Green chili - 2

Ginger - a piece

Fennel seeds - 1/2 tsp

Curry leaves

Salt to taste

Asafoetida - 1/2 tsp

METHOD:

1. Soak channa dal/ vada parippu for 2 hours. Coarsely grind the drained dal and keep aside.

2. Crush shallots, red chilies, green chilies, ginger, fennel seeds, curry leaves in a mixer.

3. Add this mix to the grinded dal with salt and asafoetida.

4. Meanwhile, heat enough oil in a deep bottom pan in a medium-low flame.

5. Wet your palms and take a small amount of the dal mixture and make a ball. Place in the center of the palm and flatten to a round shape. Then slightly press it with your palm and make patties and drop into the hot oil.

6. Cook until the vada gets dark golden brown and crisp on the outside.

Serve hot with tea and Enjoy!!!!!!!!

January 30, 2018

MISAL PAV

by passion of cooking, in Dinner

Misal pav is a popular dish from Maharastra ,India. It consists of misal (a spicy curry usually made of sprouted moth beans) and pav (a type of Indian bread roll). The final dish is topped with "farsan" or "sev", onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter . It is served as a breakfast dish, as a snack and also as a full meal. There are different versions of Misal Pav such as Puneri misal , Kolhapuri Misal, Nashik misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the regional-origin on the misal. Other types are Kalya Masalyachi Misal, Shev-misal, and Dahi (yoghurt) Misal.

INGREDIENTS:

Moong Dal - 1/2 cup

Mothbeans - 1/4 cup Onion - 2 Mix Masala - 1 tsp Red Chilli Powder - 1 tsp Salt to taste

Mustard Seeds - 1 tsp Turmeric Powder - 1/4 tsp Asafoetida - 1/4 tsp Oil - 3 tsp Ginger Garlic paste - 1 tbsp Water as required Coriander as required Farsan

Lemon Slice - 1

METHOD:

1. In a pan, heat oil.

2. Add mustard seeds, when it splutter, add ginger garlic paste, chopped onions, salt, mix masala(homemade spice mix), red chili powder, turmeric powder. Mix all the ingredients well.

3. Add the mixed bean sprouts and give it a stir. Add water and cook the sprouts till they are nice& soft. Once the sprouts are cooked add coriander leaves to it. Also toast the pav with butter.

4. Serve the Misal by adding lemon juice, farsan & onion.

January 30, 2018

HOMEMADE GULAB JAMUN

by passion of cooking, in Sweet

Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.

The word "Gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape.

INGREDIENTS:

Maida - 1/2 cup

Milk powder - 1 cup

Baking powder - 1/2 tsp

Cream+milk - 3/4 cup

Sugar - 2 cup

Water - 3 & 1/2 cup

Cardamom powder - pinch

METHOD:

1. In a large skillet, stir together sugar, water and a pinch of cardamom powder. Bring to a boil, and simmer for just a minute. Set aside.

2. Take a bowl and add maida, baking powder, and milk powder. Make a dough of this using cream and milk mixture.

3. Keep this dough aside for 10 to 15 min.

4. Knead the dough, and form into about 20 small balls.

5. Fry the balls until golden brown color in medium heat oil.

6. Drain on paper towel and immediately place the fried balls into the skillet with the syrup.

7. Serve this after 1 or 2 hours!!!!!!!!!!!

January 29, 2018

RAVA KESARI

by passion of cooking, in Sweet

Kesari is a sweet Indian food that is popular throughout the country. The classical ingredients used for its preparation are semolina, sugar, ghee (usually), water and milk. It originated from the Karnataka state of South India.

INGREDIENTS:

Semolina/Rava - 1/2 cup

Sugar - 1/2 cup

Ghee - 1/4 cup

Water - 1 cup

Yellow food color - pinch

Salt - pinch

Cashews - 10

Raisins - 8

Cardamom powder - 1/2 tsp

METHOD:

1.Fry cashews and raisins in ghee and keep aside.

2. In the same ghee add rava or semolina and roast it till a nice aroma comes.

3. Then add water and pinch of food color.

4. After water drains add sugar, cardamom powder, fried cashews & raisins(save little for garnishing).

5. Stir it well till Kesari forms as a whole mass.

6. Grease a plate with ghee and spread the Kesari in it and garnish with cashews & raisins.

INGREDIENTS:

METHOD:

Kappa or Marachini is a super healthy and super tasty root vegetable quite popular in Kerala. Kappa fry is a Kerala style preparation of Tapioca. It can be served with or without a side dish. Even it can be served as a side dish for Rice.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Parripu vada / Dal Vada / Lentil or Dal fritters is a nadan / traditional evening snack food in Kerala. It is prepared by Toor dal. Parippu vada along with black tea is the combination and its the official food of a Kerala communist.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Gulab jamun was first prepared in medieval India, derived from a fritter that Central Asian Turkic invaders brought to India. One theory claims that it was accidentally prepared by the Mughal emperor Shah Jahan's personal chef.

The word "Gulab" is derived from the Persian words gol (flower) and āb (water), referring to the rose water scented syrup. "Jamun" or "jaman" is the Hindi-Urdu word for Syzygium jambolanum, an Indian fruit with a similar size and shape.

INGREDIENTS:

METHOD:

Kesari is a sweet Indian food that is popular throughout the country. The classical ingredients used for its preparation are semolina, sugar, ghee (usually), water and milk. It originated from the Karnataka state of South India.

INGREDIENTS:

METHOD:

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