INSTANT IDIYAPPAM (STRING HOPPERS) WITH VEG KURMA..

 

RECIPE:

Here i have used instant string hoppers easily available in the market.  These are made of rice flour and are light to eat.  A combination of side dishes be it veg or non veg make for a great mealtime dish. Usually veg kurma, channa curry, chicken gravy or mutton stew are preferred in the southern parts.

Grated coconut, cardamom powder, ghee and sugar can also be added to them and had just like that; kids will love it. Lots of variations can be made with this idiyappam.

Method.

Open the pack of instant idiyappam and immerse them in boiling hot water to which 1 tsp oil and some salt has been added. Strain excess water and keep them in a steamer for 2 mts to let all moisture evaporate. Cool it a bit and use it to serve with any side dish of choice. 

For VEGKURMA http://swaadanusaar.blogspot.in/2013/12/veg-kurma.html

VEG KURMA..

RECIPE:

INGR:

(Diced vegetables of choice can be used - carrot, beans, potato, cauliflower etc.)

Carrots                                    1 cup
Beans                                      1 cup
Onions                                     2
Tomatoes                                2
Ginger                                     1"
Garlic                                       4 pods
Coconut paste                        1 cup
Green chillies                         4
Curry & coriander leaves      1 sprig
Mustard                                   1/2 tsp
Cumin                                      1/2 tsp
Fennel                                       2 tsp
Urad dal                                    1/2 tsp
Cinnamon stick                        1"
Cardamom                                5
Star aniseed                              2
Cloves                                       4
Bay leaf                                     2
Nutmeg                                      1/4 tsp
Turmeric                                    1/4 tsp
Red chilli pd                               1 tsp
Coriander pd                              2 tsp
Garam masala                            1 tsp
Salt to taste
Sugar                                           1/2 tsp
Oil                                                4 tbsp

METHOD:
                  
Dice carrots and beans finely; chop onion and tomatoes.
Slit green chillies, crush ginger garlic. 
Heat oil in a thick pan, add cumin, mustard, fennel, all whole spices.
On crackling, add ginger garlic, stir and put in onions, fry to pink.
Add tomatoes and fry till mushy; Put in the diced vegetables add turmeric, salt, sugar.
Saute them for 5 mts on medium flame. Now put in red chilli pd, coriander pd, garam masala.
Pour 5 cups of hot water and stir well; check for the seasoning adjust accordingly.
Cook covered with a lid for 6-8 mts. Add coconut paste and simmer for 2-3 mts.
Remove, sprinkle with coriander leaves and serve hot with rice, idiyappam, dosa, chappati etc.

MUSHROOM STIR FRY..

RECIPE

INGR:

Button mushroom                   200 gm
Onion                                        1
Tomato                                     1
French beans                           a few
Garlic                                        2
Pepper pd                                2 tsp
Turmeric                                  1/4 tsp
Cumin                                      1/2 tsp
Mustard                                    1/2 tsp
Urad dal                                   1/2 tsp 
Salt to taste

Method:

Clean the mushroom and cut into quarters.
Dice the onion, tomatoes finely, slit green chillies, crush garlic.
Cut french beans into one inch strips.
Heat 1 tbsp oil in a shallow pan, add cumin, mustard.
On crackling, put in urad dal, fry to golden.
Add garlic, green chillies and stir, put in onions, fry to pink.
Add tomatoes, beans, mushroom and saute on medium flame for 5 mts.
Add turmeric, salt, pepper pd and stir fry for a further 2-3 mts.
Remove and serve hot. 

Note:   
Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt.
You can lightly rinse the mushrooms with cool water and pat dry with paper towels.
Do not soak the mushrooms as they absorb water like little sponges.
Mushrooms won't brown nicely when cooked if they are full of water.

EGG FRIED RICE..

RECIPE:

INGR:  (4 servings)

Cooked rice (raw rice)            1 big bowl
Eggs                                         8
Onions                                     2
Green chillies                         6
Garlic juliennes                      6 pods
Curry leaves                          1 sprig
Coriander leaves                   1 sprig
Mustard                                  1/2 tsp
Urad dal                                 1 tsp
Channa dal                            1 tsp
Turmeric                                1/2 tsp
Cumin                                    1/2 tsp
Salt to taste
Sesame oil                            4 tbsp

Method:

1. Cool cooked rice and see that the grains are separate and taut. (cook 3/4ths only)
2. Beat the eggs in a bowl and keep aside.
3. Slit the green chillies into halves and julienne the garlic pods.
4. Slice onions finely lengthwise.
5. Heat 1 tbsp oil in a shallow pan and pour in the beaten egg mixture.
6. Keep stirring to separate and scramble the eggs as in a bhurji.
7. When it gets cooked (approx.5 mts) to golden colour, transfer it to another dish and keep aside.
8. In the same pan, heat 3 tbsp oil and add mustard, cumin.
9. On crackling, add urad dal, channa dal and fry to golden.
10. Now put in currly leaves, garlic, green chillies and onion.
11. Saute for 2 mts., add the already fried egg mixture and stir well.
12. Put in turmeric and salt, check for seasoning.
13. To this add the cooked rice and stir fry for 2 mts on high flame.
14. Add oil if needed and check for taste.
15. Remove, sprinkle with coriander leaves and serve hot with any side dish of choice.

Note:
This is a wholesome meal in itself and the whole process takes less than 20 mts. 

VAL BEANS FRY..

RECIPE:

INGR:

Val Beans                         300 gms
Red chilli                           1
Garlic pods                       2
Curry leaves                    1 sprig
Coriander leaves             1 sprig
Mustard                             1/2 tsp
Urad dal                             1/2 tsp
Channa dal                        1/2 tsp
Cumin                                 1/2 tsp
**Roasted gram powder    2 tsp 
Dessicated coconut           2 tsp
(freshly grated coconut  
can also be used)
Turmeric                              1/4 tsp
Salt to taste

Method :

1. Wash, devein and cut the beans into desirable size.
2. Crush the garlic and quarter the whole red chilli.
3. Heat 1 tbsp oil in a pan and put mustard, cumin.
4. On crackling, add urad dal, channa dal, stir to golden.
5. Add curry leaves, crushed garlic and red chilli.
6. Now put the cut beans and stir fry on high flame for 2 mts.
7. Reduce the flame, sprinkle turmeric and salt, mix well.
8. Saute the beans for around 8-10 mts without covering.
9. When done sprinkle with roasted gram powder and coconut.
10. Stir well to coat all over.
11. Remove, sprinkle with coriander and serve hot at mealtime.

Note: To keep the colour of any vegetable or greens intact to the extent possible;

1. Add turmeric to the dish while cooking.
2. Saute uncovered on reduced flame.

** Roasted gram powder:

Roasted gram                   100 gm
Red whole chillies            4
Cumin                                1 tsp
Garlic with skin                 4 pods

1. Grind all together coarsely and store in an airtight container.
2. Sprinkle this powder for any vegetable or greens fry.
3. This gives a good taste, also keeps the dish crisp by soaking all moisture.    

  

PANEER CAPSICUM WRAPS..

RECIPE:

Thinly rolled chappatis              6

Paneer cubes                             1 cup (250 gms)

Capsicum cubes                        1 cup  ( 3 big )

Tomatoes cubed                        2 big

Onions  cubed                            2 big

Coriander leaves                       2 sprig

Ginger juliennes                        1 tsp

Red chilli pd                               1/2 tsp

Coriander pd                              2 tsp

Cumin                                         1/2 tsp  

Mustard                                      1/2 tsp

Urad dal                                      1/2 tsp

Kasuri methi (optional)             1/2 tsp

Turmeric                                     1/4 tsp

Sugar                                           1/4 tsp

Salt to taste  

Method:

1. Heat 1 tbsp oil in a pan, put in cumin & mustard; on crackling add urad dal.
2. Add in ginger juliennes, onions, stir for half a minute; put in kasuri methi.
3. Now add tomatoes, capsicum, paneer; saute on med heat for 2 mts.
4. Add the seasoning, mix well; put in sugar, saute for a further 5-6mts.
5. Taste for seasoning  -  adjust accordingly.
6. When it forms into a nice homogeneous mixture (should be half cooked), remove.
7. Sprinkle with coriander leaves and keep aside.
8. Lay one chappati on a plate, place this stuffing in the middle, wrap around the chappati.
9. To keep it in place, wrap it with a foil, half way up from bottom, as shown.
10. Repeat the same for all chappatis .
11. Your Paneer Capsicum wraps are ready to eat !       

FISH CURRY..

RECIPE:

INGR:

Fish ( of any choice )           600 gms

Onions                                   2 big

Tomatoes                              2-3

Tamarind                               lemon sized 

Coconut paste (optional)     1/2 cup

Ginger                                    1"

Garlic                                      1 pod

Curry leaves                          1 sprig

Coriander leaves                   2 sprigs

Kasuri methi (optional)         1 tsp

Red chilli pd                           3 tsp

Coriander pd                          2 tbsp

Pepper pd                               1 tsp

Turmeric                                 1/2 tsp

Mustard                                   1/2 tsp

Fenugreek                               5-6 (very small qty)

Sesame oil                              4 tbsp

Salt to taste 

Method:

1. Soak tamarind in a bowl of warm water;  add to it - turmeric pd, salt, red chilli pd, coriander pd.
2. Leave it to marinate as shown above for half an hour while you begin to make the curry.
3. Clean, wash and drain water from fish slices; coat them with salt and turmeric and keep aside.
4. Chop onion, tomatoes finely, crush ginger garlic .
5. Heat sesame oil in a thick, shallow pan,  add mustard, fenugreek, on crackling add curry leaves.
6. Now add ginger, garlic and stir fry; put in the onions, fry to pink.
7. Add tomatoes, kasuri methi and cook till mushy on medium heat.
8. Meanwhile, nicely mash the tamarind pulp in the marinated water and filter the mix.
9. Add this curry base to tomato mash, stir well. Add hot water if needed.
10. Let this curry simmer for a good 10 -12 mts, till it thickens to half the original quantity.
11. Add coconut paste and mix well. Check for seasoning.
12. Now slide in the fish slices into the curry gently and cook for a further 5 - 7 mts. on med heat.
13. Turn the fish slices to the other side carefully and simmer for 5 more mts.
14. Remove, sprinkle with coriander leaves and serve hot with rice.