CATEGORIES

Saturday, September 10, 2016

IDYAPPAM --- SWEET IDYAPPAM --- KURUMA






INGREDIENTS:
            FOR IDYAPPAM

            Raw rice flour – 1 cup
            Water – ¾ cup
            Salt

METHOD:
1.   Take a pan and allow the water to boil. Add salt to the raw rice flour and mix with a ladle.
2.   Add the boiling water little by little and mix well with the ladle. Water measurement may vary, as it depends on the quality of the flour.
3.   Take a small portion in make it into a dough. If it is not sticky and the dough comes out well, stop adding water.
4.   Let it cool. Mix it with hand, so that the whole dough looks even.
5.   Take an Idyappam maker, and fill the dough to its capacity.
6. Take and idly plate and rotate the handle and make idyappams in the shape of idly since it will be easy to serve.
7.    Steam the idyappams for 7 to 10 minutes.
8.    Remove the idyappams and store in a container.




SWEET IDYAPPAM:




INGREDIENTS:
            Steamed idyappam – 5 nos.
            Coconut (finely grated) – 2 tsp
            Sugar – 2 tsp
            Cardamom – 1 pinch
            Cashew nuts – 5
            Ghee – ½ tsp

METHOD:
1.    Take a pan and add ghee and roast the cashews.
2.    Add the steamed idyappams, coconut, sugar and cardamom.
3.    Mix well with a ladle.
4.    The idyappams will become soft and crumble into small pieces as we add sugar.
5.    Now Sweet idyappam is ready.

See for Lemon Idyappam in this blog

KURUMA:





INGREDIENTS:
            Carrot – 2
            Chow chow/ Chayote – ½
            Noolkol/ Kohlrabi – 1/2
            Peas – ½ cup
            Cabbage – 1 cup
            Onion – 1
            Sambar powder – 2 tsp
            Garam masala – ½ tsp
            Dried fenugreek leaves/ Kasuri methi – ½ tsp
            Oil/Ghee – 2 tsp

TO GRIND:
            Badam – 5
            Cashew – 3
            Poppy seeds – ½ tsp
            Fennel/ sombu – 1 tsp
            Ginger piece – 1 inch
            Garlic – 3
            Tomato – 1
            Cinnamon – 1
            Cloves – 2

METHOD:
1.    Heat oil in a pan and add onions, roast it for 2 minutes.
2.  Add the given vegetables and saute of sometime. Sprinkle some water and close the lid. Let it cook well.
3.   Add sambar powder, garam masala and cook till raw smell of the powder goes off.
4.   Add the grinded paste and salt. Cook for 10 minutes till it becomes a nice gravy. Add water if neeeded.
5.    Add Kasuri methi and mix well.
6.    Add a pinch of sugar to enhance taste if desired.




No comments:

Post a Comment