Monday, June 5, 2017

Idiyappam | String Hoppers


Ingredients:-
  • Rice Flour / Idiyappam flour - 1 cup
  • Water - 1 cup
  • Oil - 1 tbsp
  • Salt - as required

Preparation:-

➤  First, add the oil to the water and bring it to a boil. Once the water starts to boil, turn off the flame.
➤ Take the idiyappam flour or rice flour in a mixing bowl. To that, add the boiled water little by little.


➤ Mix well with a laddle to form a slightly sticky soft dough.
 Take the idiyappam press and lightly grease the press with oil to avoid stickiness.

  


➤ Take a portion of the dough, make cylindrical shape and place it inside the greased idiyappam press.
➤ Take the steamer plate and place a damp cloth on the plate and then squeeze the dough.
   

➤ Now Gently press the idiyappam dough onto the steamer plate.

  

➤ Steam the idiyappam for about 5 mins, until cooked through. 








➤ Allow it to cool for a while and carefully remove the idiyappam from the steamer plate.
and transferring to a serving plate.



➤ Serve hot with spicy vegetable kurma and sweetened coconut milk.





Chicken Drumsticks Fry


Ingredients:-

For marinate:-
  • Chicken drumsticks - 2 nos, large size
  • Turmeric powder - 1 teaspoon
  • Red chilli powder - 2 teaspoon
  • Pepper powder -1/2 teaspoons 
  • Cumin powder - 1/4 teaspoons
  • Salt - to taste
  • Lemon juice - 2 teaspoons
For Fry:-
  • Onion - 1 large size, finely chopped
  • Ginger garlic paste - 1 and 1/2 teaspoons
  • Green chillies - 3 nos
  • Curry leaves - 1 string
  • Cumin seeds - 1/2 teaspoon
  • Oil - 5 tablespoons
  • Coriander leaves - for garnishing and serving

Preparation:-
  • Wash and peel the skin of the chicken drumsticks.Using a sharp knife to make slits on the surface.
  • Put the turmeric powder, red chilli powder, pepper powder, lemon juice, salt and chicken drumsticks and oil in a large re-sealable plastic bag. 
  • Close the bag and shake the bag to coat evenly. Freeze for up to 30 minutes.

To make chicken drumsticks Fry:-
  • Heat oil in frying pan. Add cumin seeds, green chillies and curry leaves to it. Let it splutter.

  • Add onion and ginger garlic paste. Fry till the raw smell disappears.
  • Now add marinated chicken drumsticks. Stir well.
  • Add 1/2 cup of water and cover it. 

  • Cook for 10-15 minutes in low flame. Flip them inbetween. 






  • Turn off the heat when the chicken drumsticks are completely cooked.
  • Garnish with coriander leaves.
  • Serve it hot.

Sunday, March 26, 2017

Aattu Kudal Kulambu / Goat Intestine Curry


Ingredients
  • Goat Intestine/Aatu Kudal (chopped) - 1 kg
  • Pearl onions/Shallots (chopped) - 2 cups
  • Tomato, chopped - 2 nos
  • Ginger garlic paste - 2 tbsp
  • Garlic pods , finely chopped - 6 pods 
  • Curry leaves - Few
  • Green chillies - 3 nos 
  • Red chilli powder - 3 spoons 
  • Coriander powder - 3 spoons 
  • Turmeric powder - 1/4 spoon 
  • Cinnamon - 2 small sticks 
  • Bay leaves - 1 nos
  • Cumin seeds - 1/2 spoon 
  • Oil as required
  • Salt to taste
To Grind : 
  • Fennel Seeds (Sombu) - 1 tsp
  • Poppy Seeds (Kasa Kasa) -1 tsp
  • Pepper corn - 1 tbsp
  • Shredded Coconut : 1/2 cup 

Preparation:-

1. How to clean Goat intestine:-
  • Boil water in a vessel and put the whole bag inside that water and closed it for 10 minutes .




  • After 10 minutes, removed it from water and took out the tubular structure and kept aside. 
  • And then brushed the surface of the outer bag with a brush and the thick small thorn like surface layer peeled off from the bag and washed it nicely and kept aside. 
  • Now took each tube and showed under running water till the tubes are completely clean. It took nearly 20 minutes to clean the tubes.

  • And finely I tried to cut the bag first and then tubes. The tubes also had to be patiently cut into small pieces. It was very slippery. After cutting the tubes, washed it again nicely and they became very very clean. Set aside.

2. To make Kudal Kuzhambu | Goat Intestine curry:-
  • Add shredded coconut, pepper corn, poppy seeds and fennel seeds into mixer jar and grind it to the fine paste. Set aside.
  • In a pressure cooker, heat oil and add cinnamon stick, Bay leaves and cumin seeds let it splutter.Then add chopped garlic, curry leaves and green chillies and fry it still the raw smell leaves. 

  • After the raw smell leaves add onion, tomato and ginger garlic paste and saute it well.





  • Add turmeric powder and grounded coconut mixture and saute.





  • Keep the stove in medium flame and add chili powder and coriander powder. Now add intestine(kudal) pieces. Mix everything nicely. 


  • Add a cup of water and the salt needed. Close the cooker and pressure cook for about 9 whistles or until the pieces gets cooked. 



 

  • Once its done turn off the flame and garnish with coriander leaves if desired. 
  • Serve hot with rice/idli/dosa. 




Goat's Blood Fry | Aattu Ratham Poriyal


Ingredients:-
  • Goat’s blood – 1 large bowl full(looks like a deep red cake )
  • Garlic 1 large – peeled and semi crushed
  • Small onion , chopped - 15 to 20 nos
  • Green Chillies- 3 nos
  • Turmeric powder - ½ spoon
  • Red Chilli powder - 1/2 tbsp
  • Crushed Black pepper – 1 tbsp
  • Crushed Cumin seeds - 1 tbsp
  • Pepper powder - 1 tbsp
  • Cumin powder - 1/2 tbsp
  • Curry leaves few
  • Salt to taste
  • Oil - 4 tbsp
To grind:-
  • Shredded coconut - 1 cup
  • Fennel seeds - 1 tbsp


Preparation:-
  • Using a blender, grind the shredded coconut and fennel seeds into a fine paste and keep this aside. 
  • Steam cook the blood for about 5 minutes. It further becomes solid after this. Then add ground coconut mixture and mix well by hand. Set aside. 



  • In a wok, heat oil. Add cumin seeds. Let it pop and splutter well.
  • Then add crushed garlic pods, crushed peppers, crushed cumin seeds and curry leaves. Fry till it turns to golden color.
  • Add green chillies and chopped small onions. 
  • Once the onion turns golden brown, Pour the blood mixture in the kadai.
  • Add in the pepper powder, cumin powder, turmeric powder, red chilli powder, a pinch of salt to the mixture and fry well for 2 minutes until the raw smell is gone. 
  • Switch off the fire when the blood poriyal becomes dry, but not so dry.
  • Serve hot with Idly or Dosai. It makes a yummy break-fast!!!