Curd Idiyappam (String Hoppers in Yoghurt)

 

            Check out this new variation of curd rice in the form of Curd Idiyappam. I just replaced the rice with the latter. It turned out very yummy and drool worthy. There is nothing like having a bowl of this simple and healthy dish for breakfast, brunch, lunch or for snack when time is a constraint. It is also ideal as a lunch box meal.

            It is both filling and soothing to the tummy. You can enjoy it on its own or with some pickle and papad. A little bit of idli podi or any gun powder sprinkled over it does wonders to this wholesome dish. It is simply divine. So check out a step by step pictorial recipe to prepare this comfort food. 

• 2-3 Idiyappam , crumbled
• 1/2 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 2 tbsp. peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Mix the crumbled idiyappam with the yoghurt and salt and keep aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the dry red chilies, peanuts, green chilies, urad dal and curry leaves. Sauté for a few seconds.

          Switch off the flame and then pour this tempering over the idiyappam-yoghurt mix. 

           Garnish with coriander leaves and enjoy as a breakfast, brunch, lunch or for snack. It is also ideal as a lunch box meal.

                                  Crumble the idiyappam.

                                  Add the yoghurt and salt and mix well.

  Heat oil & temper with mustard seeds. Then add red chilies, peanuts, 

green chilies, urad dal & curry leaves. Sauté for a few seconds.

  Pour this tempering over the idiyappam-yoghurt mix.

                      Garnish with coriander leaves & enjoy for  breakfast, brunch, lunch For

                      snack. It is also ideal as a lunch box meal.

Thattai (Traditional Festive Snack from Tamil Nadu)

          This is a traditional Tamil Nadu special deep fried snack that is a must in most of the South Indian festivals, where it has different names. This popular snack is called nippattu in Karnataka and chekkalu in Andhra. They are also a great tea time snack / party snack. Try relishing it with hummus, mayo or any homemade dip for a change. Tastes awesome. So check out the step by step pictorial recipe to prepare it. 

• 1 cup rice flour
• 1 tbsp. urad dal (split black gram), dry roasted & ground
• 1 tbsp. roasted Bengal Gram lentil, powdered
• 1 tbsp. chana dal, soaked 2-3 hours 
• salt to taste
• 1 tbsp. oil
• 1 tsp. red chili powder
• pinch of pepper powder 
• 1 sprig curry leaves
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• oil to deep fry 

          In a large bowl, mix together all the above mentioned ingredients (except oil to deep fry). Add water, little at a time, and knead into a dough. 

          Divide into small balls. Place each ball on a greased plastic sheet and cover with another greased sheet. Press it gently with the back of a small bowl into a thin disc and prick all over with a fork.

          Heat oil in a pan. Gently remove the thattai from the plastic sheet and slide it into the hot oil.

          Fry in batches on a low flame till all the sides are done. Drain on a kitchen towel and allow it to cool down before storing them in an airtight container. 

          Relish it as a tea time snack or when ever desired. I like to have mine with some hummus, mayo or any homemade dip. They taste great. 

                     Mix all ingredients (except oil to deep fry). Add water, little at a time, 
                     & knead into a dough. 

                      Divide into small balls. Place each ball on a greased plastic sheet & cover 
                      with another greased sheet. Press it gently with back of a small bowl.
                 

                      Prick all over with a fork.

                     Heat oil. Gently remove thattai & slide into hot oil. Fry on low flame till 
                     done. Drain on a kitchen towel.

                     Relish as a tea time snack or as & when desired. I like to have mine 
                     with some hummus, mayo or any homemade dip. They taste great.

Peanut Sundal (South Indian Snack)

 

          Peanut Sundal is a healthy and a nutritious snack preparation, very popular in South India, especially Tamil Nadu. It is also made with white chickpeas (kabuli chana).

          They are sometimes served in temples as offerings and can also be found, being sold in beaches and parks. So this simple and yummy snack can be enjoyed with your evening cup of tea / coffee. So check out the step by step pictorial recipe to prepare this amazing snack.   

• 1 cup raw peanuts
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1-2 green chilies, slit
• 1 tsp. urad dal (split black gram)
• salt to taste
• 2-3 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

          Soak the peanuts in sufficient water overnight or for minimum 3-4 hours. Pressure cook for 3 whistles. Drain and keep aside. 

          Heat oil and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, green chilies and urad dal. Sauté for a few seconds.

          Now add the boiled peanuts and salt. Sauté on high flame for a minute and switch off the flame.  

          Add the grated coconut and give it a toss. Serve, garnished with coriander leaves as a tea-time snack.

                   Soak peanuts overnight or for min. 3-4 hours. Pressure cook for 3 whistles.
                   Drain and keep aside. 

                    Heat oil & temper with mustard seeds & dry red chilies. Add asafoetida, 
                    curry leaves, green chilies and urad dal. Sauté for a few seconds.

                     Add boiled peanuts & salt. Sauté on high flame for a minute & switch off 
                     flame. Add the grated coconut and give it a toss. 

                               Serve, garnished with coriander leaves as a tea-time snack.

Curd Rice - South Indian Style

            This happens to be my comfort food and it tops the list. There is nothing like having a bowl of this humble curd rice for a simple lunch when time is a constraint. It is not only wholesome and soothing to your tummy, but it also tastes yummy with any pickle of your choice and papad. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday. 

• 1/2 cup rice, cooked till soft and mushy
• 1 cup yoghurt, whisked
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 whole dry red chilies, broken
• 2 tbsp. roasted peanuts
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1 tsp. coriander leaves, chopped
• 1 tsp. gun powder / idli podi (opt)

          Mix the rice with the yoghurt and salt and keep aside. Heat oil in a pan and temper with whole dry red chilies, mustard seeds and urad dal.

          After it stops spluttering, add the curry leaves and peanuts and mix well. Take it out from the flame and pour over the rice-yoghurt mix. 

           Serve, garnished with coriander leaves and a sprinkle of gunpowder.

Egg Paniyaram - South Indian Fusion Style

          Egg lovers - Try out this new way of serving and relishing eggs - the Paniyaram way. Fry them in the Paniyaram Chatti and they turn out simply cute and yummy. Kids will love them for sure. 

          Any veggies of your choice can be added to it to make them more wholesome. You can have them as an appetizer with any homemade chutney / tomato sauce or as an evening tea-time snack. So check out the step by step pictorial recipe to prepare these goodies.

• 3 eggs, beaten
• 1 onion chopped
• 1" ginger, grated
• 2 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• pinch of pepper powder
• oil as required

          In a bowl, mix together all the above mentioned ingredients (except oil). Grease a paniyaram / appam chatti with little oil.

          Drop spoonful of the mix in all the cavities. Cover with a lid and cook on a low flame till one side is done. 

          Then gently flip it over with a fork / spoon and cook the other side too. Drain on a kitchen towel and serve with any chutney or tomato sauce.

                               Mix all ingredients (except oil). 

                 Drop spoonfuls of the mix into the greased cavities of the chatti. Cover 
                 with a lid & cook on a low flame till one side is done.

                            Gently flip it over with a fork / spoon & cook the other side too. 

                        Drain on a kitchen towel & serve with any chutney or tomato sauce.

Vermicelli Upma - South Indian Breakfast

          Upma is traditionally prepared with sooji / rava / semolina. But for a change, do try this simple and an equally easy breakfast recipe with vermicelli. It is very common in many of the South Indian homes and can be dished out in a jiffy. 

         Healthy and delicious, it can be a perfect lunch box meal too. I have garnished the end product with some fried onions, idli podi, cashews and coriander leaves to enhance the flavour. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup roasted vermicelli, crushed coarsely
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 peppercorns
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split green gram)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 fresh red chilies, chopped
• 2 tbsp. roasted peanuts
• 1 cup mixed veggies (I used frozen veggies)
• salt to taste
• 1/2 tsp. pepper powder
• 1 tsp. lime juice
• 1 tsp. idli podi
• 1 tbsp. coriander leaves
• 1 tbsp. fried onions
• few cashews

           Heat oil in a pan and temper with mustard seeds, cumin seeds and peppercorns. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds.

         Add the onion, curry leaves, ginger, garlic, chilies and roasted peanuts. Fry till light brown. Then add the mixed veggies. Sauté for a minute.

          Add the vermicelli, salt and pepper powder. Mix everything well and add 1 cup water. Simmer on a medium flame till dry. When done, add the lime juice and give it a stir.

         Serve, garnished with coriander leaves, fried onions, cashews and idli podi. 

                 Heat oil & temper with mustard seeds, cumin seeds & peppercorns. Add
                 urad dal & asafoetida. Sauté few seconds. Add onion, curry leaves, ginger, 
                 garlic, chilies & fried peanuts. Fry till light brown. 

Then add mixed veggies. Sauté for a minute.

                         Add vermicelli, salt & pepper powder. Mix well & add 1 cup water.

                              Simmer on a med. flame till dry. Add lime juice & give it a stir.

                     Serve, garnished with coriander leaves, fried onions, cashews & idli podi. 

Amazing Podi Idli - Steamed South Indian Breakfast.

          Idlis in general are a perfect healthy breakfast option. So I dished out my all time favourite in a new avatar with some idli podi sprinkled over it. (I added some Nalla Karam Podi - an Andhra Speciality). Serve these soft and fluffy treats in this appealing way and see them fast disappearing in no time. A good tasty coconut chutney and sambar are perfect as an accompaniment.

           This dish brings some good memories of my days in Chennai, where I would pack these podi idlis in my son's school lunch box. They were also our weekend breakfast menu. The podi (gunpowder) is Nalla Karam podi, a Andhra speciality that I carry with me wherever I go.   

• 1 cup Idli rava (semolina), soaked for 3-4 hours & drained
• 1/2 cup split urad dal (black gram), soaked for 2 hours & drained
• few fenugreek seeds, soaked along with the dal
• 1/2 cup buttermilk
• 1/2 cup cooked rice
• salt to taste
• Idli podi (gun powder) as required
• oil to grease the idli mould
• coconut chutney & sambar to serve

          Grind the dal, fenugreek seeds, idli rava, cooked rice, buttermilk and enough water to a smooth paste. Adjust water to form a thick batter. Mix salt to taste and ferment overnight.

          Pour spoonfuls in greased idli moulds and sprinkle the podi over it in any pattern you desire. 

           Steam in a pressure cooker or steamer for 15 minutes (5 minutes on high flame and the remaining on low flame). When cool, demould them and serve them hot with chutney and sambar.

    

          

Rava Upma (Semolina Porridge - South Indian style)

          This is a very common breakfast in most of the South Indian homes. It is prepared with roasted sooji / rava (semolina) and tempered with mustard seeds, urad dal, curry leaves, onion, ginger and ginger. Roasted peanuts or cashew nuts can also be added to give a slight crunch to the dish.

          It is generally had with coconut chutney and idli podi (gun powder). Quite filling and nutritious, it can be a great lunch box meal. There are many variations to this simple and extremely quick breakfast. Chopped mixed veggies can be added to make it more healthy. So check out the step by step pictorial recipe to prepare it.

• 3/4 cup rava (semolina)
• 1 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. split urad dal (black gram)
• salt to taste
• 1 tsp. lime juice
• 1 tsp. ghee
• coconut chutney to serve
• idli podi to garnish
• coriander leaves to garnish

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and sauté till it changes colour.

          Then add the onion, ginger, green chilies and curry leaves. Sauté till light brown. Add the rava and salt. Fry on low flame till it is lightly browned.

          Add 3 cups water and simmer on low flame till it turns thick. Add the lime juice and ghee. Mix well and sprinkle some idli podi over it. 

           Garnish with coriander leaves and serve with any chutney of your choice.

                  Temper oil with mustard seeds. Then add urad dal & sauté till light brown. 
                  Add onions, green chilies, ginger & curry leaves. Sauté till light brown.

                                 Add rava & salt. Fry till light brown.

                                 Add water & simmer on low flame till it turns thick.

                                  When done, add lime juice & ghee. 

                    Sprinkle some idli podi over the upma & garnish with coriander leaves.
                    Mix well & serve with chutney.