Idiyappam / string hoppers/Rice noodles

Idiyappam or string hoppers has been one of my favorite dishes since my childhood.. my appetite becomes never ending when i start eating this dish ! LOL
Idiyappam is also known as Rice noodles only that it is very thin. Its been a long time since i made this at home.. today i gave myself a treat !
i made idiyappam in 3 different ways today. lets jump start on to the recipes


Method for Idiyappam

• boil water thoroughly
• take about 2 to 3 cups of rice flour,i have used the store bought rice flour, alternatively rice flour can also be roasted at home at very medium flame for few mins
• add salt to the rice flour and about 1 tbspn of oil and pour in the hot water to form a soft dough ( i used a slotted spoon while kneading the dough, the water being very hot)
  
• fill the dough on to a idiyappam presser and squeeze it on to the idli trays and steam it for a couple of minutes
• when done allow it to cool and remove them
  

Coconut & sugar

• The Idiyappam can be had with grated coconut and sugar
• Just crumble the idiyappam and mix the desired amount of sugar and coconut
  

Savory lemon

• heat some oil in a pan add mustard seeds , urad dal and channa dal
• add in dry red chillies and curry leaves
  
• squeeze about half a lemon and add turmeric powder and salt
• crumble the required amount of idiyappam and and to this and garnish with coriander leaves

Kurma


Ingredients

cinnamon - 1/2 inch
cloves- 2
fennel seeds- 1 tspn
poppy seeds- 1 tspn
ginger garlic paste- 1/4 tspn
onion- 1
tomato- 3
grated coconut(fresh)- 1/2 cup
chilli powder- 1/2 tspn
garam masala- 1/4 tspn
coriander powder - 1 tspn
curry leaves- 1 stalk
coriander leaves - 5 to 6 leaves
salt - acc to taste
oil - 1 tbspn

Method

• Heat oil and add the cinnamon and clove
• add the finely chopped onions and saute them till they turn golden brown
• add the ginger garlic paste and saute for a min or two
• add the finely chopped tomatoes
• you can also add vegetables of your choice like potatoes and cauliflower ..
• add the chilli powder,turmeric powder, coriander powder,garam masala and salt
• mean while grind the fennel seeds,poppy seeds and grated coconut to a fine paste
  
• add this paste and keep sauting
  
• pour in sufficient amount of water and bring to a boil
• garnish with coriander leaves and enjoy with the idiyappam.
  

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I am sending this post to
monthly mingle- ravishing rice guest hosted by edible garden
Creator of Monthly mingle - meeta
also sending this to EFM June - Breakfast series
also sending this to show me ur breakfast hosted by divya of dilse

Idli & Mutton kulambu

Now here i'm with a post on Idlis and Mutton kulambu.. I dont take mutton but i make them for my hubby as he loves this combo..
My hubby has been behind my back for weeks asking for mutton and finally i gave him his treat !
i have used a very simple recipe ..

Idlis

Idlis are basically rice and lentil cakes !
The batter is obtained by soaking the rice and urad dal along with methi seeds(optional)
for a couple of hours and then they have to grinded and then left for fermentation process
and then ready to be used

Ingredients

Rice - 5 cups
Urad dal - 1 cup + 2 tbspns
Methi seeds - 1 tspn
salt - 2 tspns

Method

• Soak the rice separately and the urad dal along with methi seeds separately for few hours. i usually soak them overnight and grind them in the morning
  
• grind the urad dal and methi seeds and when done keep aside
• grind the rice with sufficient water to a thick texture
• mix both the batter together along with salt
• when the batter is mixed together thouroughly set them aside for fermetation
• care should be taken that the batter should not be thin it shud be thick in consistency
• when fermented pour them in the moulds ( to which a bit oil is applied) and steam them for 5 to 7 mins in a pressure cooker
• alow it to cool and then remove them
  
• the remaining batter can be refrigerated . From the same batter dosa can be made by diluting it. i will soon post a post on dosa

Mutton kulambu

Ingredients

Mutton - 750 gms
lemon - 1 no
cinnamon - 1 inch
cloves - 4
cardamom(green) - 4
cardamom(black)- 1
kapok bud - 1
fennel seeds- 1 tspn
poppy seeds - 1 tspn
Ginger garlic paste - 1 1/2 tspn
curry leaves - 1 stalk
Onion - 1 no
tomato- 2 nos
green chilli - 1 no
coconut- 1/2 cup
turmeric powder - 1 tspn
chilli powder - 1 tspn
coriander powder- 2 tspn
mutton masala - 1 tspn
salt - acc to taste
oil - 2 tbspns

Method

• wash the mutton pieces thouroughly and mariante them walong with lemon juice ,1/2 tspn of turmeric powder and salt for 30 mins to 1 hr..( i had left mine for 4 to 5 hrs in the fridge)
  
• heat oil in a pressure cooker and add the cinnamon sticks, cloves, cardamom and kapok buds
  
• when they begin to sizzle add the finely chopped onions and the finely chopped green chilli and saute them for a while and now add the ginger garlice paste and saute for a sec or two and then add the finely chopped tomatoes
• now add the chilli powder,turmeric powder,coriander powder,mutton masala and salt and saute till the tomato becomes juicy
• at this stage add the marianted mutton and mix them so that it gets coated on all sides
• pour about 1/2 cup water and pressure cook them upto 7 whistles( this depends on the kind of mutton you buy, i had give upto 10 whistles for it to get cooked completely)
• mean while grind together the coconut,fennel seeds and poppy seeds to a fine mixture
• when the whistles are done leave a settling time of about 15 mins and then open the cooker and add the coconut mixture and keep it on medium flame and add sufficient water and check for taste. leave for about 10 mins and then switch it off.garnish with curry leaves and serve them for Idlis/rice
  

Vegetable Pulao

This is one of the easiest and can be made in a jiffy !


Ingredients

Basmati rice - 1 cup
Vegetables - (carrots n beans) - 1 1/2 cup
onion - 1 medium sized
tomato - 1 no
chilli powder- 1 tspn
turmeric powder - 1/2 tspn
coriander powder - 1 tspn
garam masala - 1/4 tspn
salt - acc to taste
coriander leaves - a bunch
oil - 1 tbspn

Ingredients

• Heat oil in a pressure cooker and add the finely chopped onions and fry fro few mins
• then add the cubed carrots and chopped beans and fry for a while
• add the finely chopped tomatoes and fry for few mins
• add all the chilli powder,coriander, garam masala ,turmeric and salt and keep sauting for a min or 2
• then add the washed rice to it and saute for 1 min
• then add 2 cups of water and check for salt
• then add the finely chopped coriander leaves and stir it once and close the lid
• after 1 whistle remove from flame
• serve it with raita ir any curry of ur choice
  

Lemon Rice

Perhaps it is one of the most easiest recipe.
Whenever i make lemon rice i get reminded of my picnic days in my childhood.

back in India, we always used to take this or Puliyodarai with any thuvaiyal prepared by my grand mom.

Ingredients

Rice - 1 cup

Lemon- 2 (deseeded n juiced)

Mustard Seeds- 1 tsp

Urad dal - 1/2 tsp

Channa dal- 1/4 tsp

Red chillies - 1 or 2
Curry leaves - a bunch

Asafoetida- 2 pinch

Groundnuts- 1 tsp

Turmeric powder- 1 tspn

Salt

Oil- 1/2 tbsp

Method

• Cook the rice n keep it aside.
• In a pan add oil and when it is hot drop mustard seeds,urad dal n channa dal
• allow it to splutter and then add the curry leaves , red chillies n asafoetida
• then add the groundnuts and saute for a min.(i have avoided using groundnuts but it is gives more taste)
• when their flavours has got a chance to intermingle add the lemon juice and turmeric powder, wait for 2 mins and then take it off the flame
• add the needed salt and mix it with the rice.
• simple isnt it?
• enjoy with potato chips or any thuvaiyal

Tomato Briyani

Ingredients

Basmati rice- 1 1/2 cups (300 gms)
Onion - 1 big
Tomato - 4 nos(big)
Ginger garlic paste - 3 tspns
Clove - 2 to 3 nos
Cinnamon - 1/2 inch
Briyani leaf - 1 no
sompf - 4 to 5 nos
nutmeg powder- 1 tspn
Briyani masala - 3 tspns
Turmeric powder - 1 tspn
Oil - 2 tbspn
salt - acc to taste

Method

• Soak the rice for 30 mins to 1 hr
  
• heat oil in a thick bottomed pan
• add the cloves, cinnamon n sompf
• wait for few seconds then add briyani leaf n onions cut lengthwise
  
• fry till the onions begin to turn brown
  
• then add the ginger garlic paste n fry for few mins
• add nutmeg powder n saute for few seconds
• add the diced tomatoes n then add salt turmeric pwdr n briyani masala
• wait until the tomatoes are almost cooked
• drain the water from the rice and add it and saute it for few seconds
• add 3 cups of water and mix properly
• close the pan with the lid firmly and keep on low flame
• after 20 to 25 mins the rice is almost ready
• turn of the fire and let it be in standing time for some time say 5 mins
• tomato briyani is ready
  
• garnish with coriander and enjoy with raita