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

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive . It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force to eat before time. The smell of this curry is knoked the mind and palates of your neighbours. I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...

A PINCH OF HING

Search This Blog