Two I's- Hmm.. here they go, one for Ishtu one for Idiyappam!
This is again a filling brunch, Kerala-special, Konkani-special has a variation-Shevai, would not digress and post the Konkani version someday.
Idiyappam is the name of rice noodles steamed on a Idli mould and served with either Ishtu, a nice accompaniment or with 'Sweet Coconut Milk' for kids and makes for a filling breakfast.
1 cup Rice flour
1 cup water
Salt to taste
Boil water and keep aside. In a wide bowl combine the salt with rice flour. Make a well in the flour, add little warm water at a time knead with spoon or fingers into a smooth dough.
Keep a chakli press, the small plate with tiny -perforations and the idli mould greased with 'coconut oil' .
Divide the dough in two parts. Push the plate with perforations facing ungreased side at bottom, dump the dough in it, close the press.
Pipe the dough sometimes baking interferes! :D Press the dough in circular motion on each of the greased dent, steam for 10 minutes.
(My way - Pressure cooker steaming - Add two cups of water, put on high flame, place the idli stand in, cover the lid minus whistle/weight, watch the steady steam come out, lower the flame, watch time, 10 mins, after which put off the flame- allow a minute, then open the lid, carefully without touching or getting touched by cooker, take the hot nool puttus / idiyappams out- same way for idlis too.)
Now place these in a serving plate, add dessicated or fresh coconut over each, little sugar if you prefer sweet.
Serve it with Ishtu or Sweet Coconut Milk!
Sweet Coconut Milk
Half cup thick coconut milk mix with 2-3 tbspn chopped jaggery/ sugar, flavoured with a pinch of cardamom powder. Pour over idiyappams and enjoy!
This is the simplest yet flavorsome curry. Stewed veggies and no oil! Mine is a only 'Potato' version-
Ingredients :5 medium sized potatoes skinned -cubed
1 medium onion -sliced
1 inch ginger - julienned
2-3 green chilies-slitted
2 sprig fresh curry leaves
1 cup thin coconut milk* 1 cup thick coconut milk
(* I have used ready powder- Maggi Coconut Powder, directions 4 thick n thin milk behind the pack- Use fresh coconut milk if you can easily extract it for richest flavor))
Place a kadhai on low flame, pour the thin milk, add in succession- onions, green chilies, ginger, potato cubes, mix well, cover and cook for 10-15 minutes, stirring it in between. Once the potatoes are cooked, (shd hold shape -not go mushy) add salt, curry leaves. Add the thick or first milk of coconut, mix well and remove from heat source to prevent curdling.
Serve hot with Idiyappams!!
** I have no authority over authenticity of dishes, I cook and post what suits my family and pantry.
The above I watched my Mil's Mother make. My hubby and kids enjoyed it, so did I, when would *U*? :D
There are few more dishes -
Gatte Ki Subzi - Vee's Past,Present N Me- Veg Dish!
Channe ke aatey ka gatta, flavoured with curried curds!
Vee thanks for this simple tasty subzi, loved your directions to make it!
Sunita's Oilfree Chicken Curry was a hit with rice and chapatis, kids too liked it. Thanks Sunita!
Divya's - Soi Bhajjil Masolu in Chanya Gashi
Divya- tks for the 'masolu' n this recipe, made with kabooli channa- enjoyed the flavour! Made our Meal!!
This is my Whanni's (SIL's) fave - For u, dear!!
And wrap it up with this yummy TEXAN SHEET CAKE from Asha!
Asha said in her post, add some color, when I checked with my daughter, *PINK* she said!
This is the first time I made a cake, which called for cooking up the butter and water then mixing the ingredients - Interesting Isn't it?
The sponge is something to DIE FOR!!
Its moist and melt-in-the-mouth types !!
Can be had on its own!
Here a glance at the steps --
Baked @170C for 30 mins and inverted on another tray.
Iced Pinkyyyy with chopped almonds,cashews and pista in it!
(Kids do not like Walnuts hence substituted them with the nuts)
The cake cut to pieces half an hour past icing....
PLEASE HAVE A - WHITE ERR..PINK TEXAS SHEET CAKE WITH ME!!!