Boiled Tapioca/Kappa Puzhungiyathu

Boiled Tapioca/Kappa Puzhungiyathu

 

Ingredients

 

For boiled Tapioca 

 

• Tapioca - 1 large

• salt 

• water

   

For Red chilly Chilly dip

 

• Red chilly - 4

• Shallots - 1/2 cup

• salt

• oil

 

Method

 

For boiled Tapioca

 

• Peel the tapioca and cut into pieces.Wash thoroughly until  water runs clear

• In a large pan ,bring water to boil add tapioca and salt.Cook for about 15- 20- min or until it is tender.

• Drain and serve it with chutney

For Red chilly dip

 

• Heat a pan with oil dd red chilly and shallots until brown on low medium flame

• Allow to cool and grind the roasted chilly and shallots , without adding water

• Transfer the mixture in a bowl and add salt and oil

• serve it with boiled tapioca

 

 

Nadan chicken curry

Nadan chicken curry

Ingredients

 

•   Chicken - 1/2 kg

• Shallots - 1 cup

• Garlic - 8- 10 cloves

• Ginger - 1 piece

• Tomato - 1 big

• Green chilly - 2

• Chilly powder - 1/2 tblspn

• Corriander powder - 2 tblspn

• Turmeric powder - 1/4 tspn

• Garam masala - 1 tblspn

• Black pepper powder - 1tspn

• oil

• salt

• water

 

To temper 

•  Mustrd seeds - 1 tspn

• Green chilly - 1

• Red chilly - 2

• curry leaves

• oil

 

 Method

• Wash and clean the chicken

• Grind the ginger and garlic together to make a fine paste

• Heat the clay pot with oil.

• Add shallots,green chilly, Ginger garlic paste ,saute it wel until it turn light brown colour.

• Add all powder and stir it well until the powder mix with shallots.

• Add tomato and saute it well.Add some water and salt ,stir it well.

• Add  chicken pieces and stir it well.

• Cover the clay pot with the lid and allow to cook for  15 min.

• Heat  pan with oil.

• Let the mustard  to splutter.

•  Add green chilly, redchilly and curry leaves.

• Pour it into the chicken curry , and off the flame

• The nadan kozhi curry is ready ,serve it with rice, chappathi, paratho

 

 

 

 

 

Idiyappam/Nool Puttu

Idiyappam/Nool Puttu

 

Ingredients

• Roasted rice flour - 1.5 cups
• Boiling water - 1¼ - 1½ cups
• Grated coconut - ½ - ¾ cup
• Salt

Method

• Combine salt and roasted rice flour. 

• Add boiling water gradually and using a wooden spatula mix the dough. 

• Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough.

•  The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.

• Grease the top and bottom of idli moulds (refer notes). Sprinkle the grated coconut on these moulds.

• Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves.

• Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame.

•   Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. 

•  Serve hot with any curry of your choice.

Notes

• The quality of rice flour is key to make soft Idiyappams. Make sure you get the best quality roasted rice flour.

• Make sure that you keep the dough covered with a wet cloth all the time, it prevents the dough from drying out. If the dough is too tight, it would be difficult to press it.

• I usually put grated coconut as a stuffing between the Idiyappams. You can also add some sugar to coconut and use that. Make sure that you grease the bottom of the idli moulds as well, it will prevent the Idiyappam from sticking if multiple idli moulds are used at a time. You can grease the idli moulds with coconut or any vegetable oil.

• Make sure you use the dame flame throughout while steaming. I usually cook the idiyappams for 8 mins. 

•  You can make this in advance and store in an airtight container in fridge for 2-3 days. Drizzle some water on refrigerated Indiyappam and microwave for 30-40 seconds before serving it.

 

 

Wheat Puttu/Ghothambu Puttu

Wheat Puttu/Ghothambu Puttu

 

Ingredients 

• Atta - 2 cup

• Grated Coconut - 1/2 cup

• water 

• salt

Method

Bread Bhaji

Bread Bhaji

Ingredients

• Bread slices - as required 

• Besan flour - 1 cup

• Chilli powder - 1/2 to 1 tspn

• Asafoetida powder - a pinch

• Cooking soda - a generous pinch

• Salt - to taste

• Oil - for deep fry

• Water - as required to make batter

Method

 

• Heat oil in a kadai.

• In a bowl take besan flour,chilli powder, asafoetida powder,salt and mix well then add water little by little to make thick batter like idli batter consistency.

• Then add cooking soda to it and mix well.

• If want you can add food colour to the batter at this stage.

• Cut the bread slice diagonally in to two halves and dip it in the batter and deep fry it in oil.

• Cook till it turns golden brown on both sides and take it out.

• Serve the tasty bread bhaji along with coconut, green chutney or tomato ketchup.