HOW TO MAKE IDIYAPPAM AKA STRING HOPPERS : the easy way

HOW TO MAKE IDIYAPPAM AKA STRING HOPPERS : the easy way
Idiyappam or string hoppers is a very common and a very traditional breakfast dish in my part of South India. It is a very simple dish to make. Made with roasted rice flour , water and salt,and steamed in pressure cooker or a steamer , it is a dish that is well loved by adults and kids alike. It  is also often prescribed by doctors as part of a soft meal diet for patients.
Idiyappam is one of those dishes that I never tried to make before I got married. Jacob however loved  Idiyappams and that meant I  had to learn how to make it , you know, the way to a man’s heart and all that, so I  called  my mom  straight away to get the recipe . As it turned out, making the dough was  a much easier task compared to coaxing  the dough out of the Idiyappam press.
However hard I tried, I could not manage to  get the dough out through the press. Jacob ever willing to help around the kitchen,offered to help me . But only ended up breaking the  Idiyappam press  one too many and left me flabbergasted  how  someone could break something that I couldn’t even get move an inch !
Then my mom discovered a ‘magic press “as she called it and Idiyappam making has been a breeze ever since.
As much as I enjoy cooking  for my friends and family , if there is a easy way to do something, then thats what I  go for.
So here goes.
Ingredients to serve 4
 1 cup Roasted Rice flour .  white or red ( I used Double Horse Appam/ Idiyappam mix , available at Yogiji Christchurch
3/4 _1 cup Boiling water
1tsp oil
Salt to taste.
Method
Take flour in a mixing bowl, add salt . Pour boiling water slowly

little by little mixing with a wooden spoon to form a soft smooth dough

Pour in the oil

When it cools down enough to touch, form into soft dough .Taking care not to knead too much

Grease the hollow part of the Idiyappam press with oil and fill in the dough inside the press.

Fill upto the brim of the press hollow

In the meantime, grease the Idli mould with oil and keep aside.
Press Idiyappam presser onto greased idli moulds
Repeat until all the dough is pressed on to the moulds.
Steam in the pressure cooker without the pressure ,for 7-9 mins on medium  flame. Once done, let it stay covered in the pressure pan for a minute or two
When the steam stops coming out of the vent,open and transfer the cooked Idiyappam to a hot pack.
I like to serve Idiyappam with sweetened  thin fresh coconut milk or chicken stew. Ofcourse, chicken curry and mutton curry also taste great with idiyappam.
Cook book Scribbles :
  • when  the Idiyappam is cooked through is , it starts to look glossy.
  • Idiyappam tastes good served hot or cold.
  • Scrapped coconut can be sprinkled over the cooked idiyappam

 

Thai Orchid |Review

Thai Orchid |Review

We enjoyed a nice family dinner with our family and another family at Thai Orchid recently.  The owner is a very friendly guy who came and explained the menu to us and suggested dishes and drinks to order.

Our younger kids all wanted Chicken Green Curry and Pad Thai but our older ones ordered from the ‘Stir Fried’ section and their dishes looked really yummy!
I ordered Beef Massaman Curry (pictured above) which was nice but could have done with a bit more spice.  The Green curry was also very mild but the kids really enjoyed it.

We didn’t have to wait long for our meals to arrive and the staff were very friendly and attentive despite being short on two staff members that night.

All curries are gluten free and many of their other dishes are able to be made gluten free.  I ordered curry for myself but forgot to ask for the other dishes to be made gluten free so I could try them, as we planned to all share so we could taste a bit of everything, so I was a bit disappointed as the other dishes all looked so delicious!

We found this restaurant to be family friendly.

Pepper Mushroom Masala

Pepper Mushroom Masala
PEPPER
Growing up in the southern most part of India, I had only heard of edible mushrooms in storybooks and seen them  in picture books. The ones that appeared out of nowhere during rainy season in my hometown were usually very tiny. We were warned not to touch them as they were poisonous and so we never did .
By the time I was in college, my family had moved to a town that was dry for the major part of the year and mushrooms were rarely seen around.
The University Of Agriculture which was situated in a village nearby was conducting an one day training course for growing Oyster Mushroom in homes. They were promoting it as a small business idea for small scale farmers.
My mom’s friend and our neighbor (whom we lovingly called Lawyer aunty because her husband was a Lawyer), is a science teacher and she wanted to go and learn the process of growing mushrooms for profit at home. She wanted company and asked me if I wanted to go, when my mom couldn’t get leave from work. I tagged along with her because I could skip college .
I must confess that although I went there without expecting much, I came away very fascinated by what we learnt there.
Along with the training on how to grow mushrooms at home, each participant was given a little booklet with detailed instructions of all that we learnt there and some recipes plus a bottle of spawn.
I promptly got to work. All the stars aligned. Amma let me use the little shed outside our home. Since it was harvest season, there was plenty of hay from our paddy fields which  I used to sow the sample spawn I got at the University, to grow my very first batch of mushrooms .
pepper mushroom masala-2
I was so thrilled when those pristine white oyster mushrooms appeared on the little hay bundles I had prepared for the mushrooms to grow! For you see, the green thumb thing completely skipped me even though I was born into a family of agriculturists.
After a bountiful harvest we didn’t know how to cook the mushrooms so we gave some to friends and neighbours and Amma added them to the curries she made.
One day, I decided to try a recipe from the little booklet we got at the University. The recipe was rather simple but quite tasty! And quickly became a regular in our home. DSC_0474Later, I found out that our farm help on my dad’s farm also used this same recipe to cook wild mushrooms. The only spices used here in this recipe are pepper and cumin.
The original recipe used Oyster Mushrooms, but I’ve substituted button mushrooms and the taste does not differ muchDSC_0008



INGREDIENTS:

250 gms Mushroom (chopped )
1 tsp pepper
1 Onion (chopped)
1 small tomato
1 tsp grated coconut (optional)
1/4 tsp cumin
1/4 tsp mustard
1 tbsp chopped coriander leaves
Curry leaves, salt to taste

METHOD:

Heat oil in a skillet.

Add Cumin, curry leaves and mustard seeds. Let it splutter.

Add Chopped onions, cook till they are pink in color.

Then add the tomato pieces. Saute well till mushy.

Add salt and pepper.

Now add the Mushroom. Saute well.

Sprinkle a little water. Cover and let it cook.

Add chopped corriander leaves.

Cook till the mushrooms are soft and well cooked but still firm .

Sprinkle grated coconut.

Serve as a side dish for rice.

Cook book scribbles: Without the coconut, this masala can also be used as a sandwich filler.















 

 

Roasted Beet Hummus

Beetroot Hummus is one dish that brings with it memories of eating at our favourite Turkish restaurant, giving us a chance to have a taste of the beautiful flavours of middle eastern street food of Kuwait right here at home in Christchurch.
Stored in an airtight container, it stays fresh for several days in the fridge.  Beetroot hummus tastes great with fresh cut cucumbers, carrots or crackers, pita bread or pita chips making it the perfect mid morning to late evening snack. What’s more, its so easy to make. The only timetaking process is the roasting of the beets.
Roasted Beet  Hummus
 
Ingredients to serve 4
3 large cloves of garlic
2 x 400g tins of chickpeas
2 tbsp lemon juice
2 1/2 tbsp tahini (sesame paste , available in supermarkets)
salt to taste
fresh black pepper to taste.
½ tsp  ground cumin powder
1 medium beetroot.
1 small green chilli
4 tablespoons of olive oil
Preparation
Peel the skin of the beetroot, chop into big chunks . Preheat oven to 200 degrees C
Wrap the beetroot chunks in aluminum foil and roast them until soft and tender, takes about half an hour to an hour in my oven. When done, remove and let it cool.

Drain chick peas and rinse well. Keep aside. Peel garlic.

Method.
In a blender, add the cooled down beet, chickpeas, and garlic. Blend into a paste.
Add tahini, cumin powder, lemon juice and salt to taste. Blend till hummus is smooth and creamy like a dip.  Add pepper and drizzle olive oil over it. Serve with pita, or with veggies.
Cookbook Scribbles :
Add water only if necessary.
Taste and adjust the seasonings as you like.
In a pinch I have also used precooked beets.
If its too much work roasting the beets, skip and just blend the other ingredients and you still have a yummy hummus dip😉
MLLA is an ongoing, monthly event since 2008, in which, bloggers from any country or cuisine can take part in this event by presenting their vegetarian legume recipes. This event was created and started by Susan of The well seasoned Cook in 2008 and has been hosted by Lisa of Lisa’s kitchen since February 2013.

Preserved Cafe | Review

Nestled in amidst the stunning scenery of the Diamond Harbour village sits a quaint little cafe called Preserved offering locally produced , sustainable food.img_0205.jpg

Taking the ferry ride from Lyttelton to Diamond Harbour Village and visiting the Preserved Cafe to grab a bite were the two top things  on our to-do list for the day.

After the walk to the jetty in Lyttelton, the 10 minute ferry ride , the stroll up the hill to the Diamond harbour Village and peeking in and around the historic Stoddart Cottage, we were so ready to have lunch .

The interior of the cafe has a heartwarming rustic charm with burlap and lace buntings, fairy lights and distressed wood industrial type seating. Carrying on the rustic theme, there is a lovely child friendly outdoor seating area on a deck, overlooking the lush green fields, hills and tall eucalyptus trees. 
They had a variety of cabinet food and beverages with a fair amount of gluten free offerings to try . We decided to order three dishes from their to share menu when some of our choice dishes were not available. It was understandable considering their menu is tailored around locally produced seasonal ingredients.

We ordered the Parmesan Polenta Fries which came with inhouse made aioli sauce, the Pork Bites encrusted with seasame seeds came with a vegetable purée and were sprinkled with white snow drop flowers as a garnish and Mussels cooked with chilli and garlic which came with a lemon slice garnish.

The polenta fries were as crispy and cheesy as the name suggested and were lip smacking paired with aoli dipping sauce.The pork bites were soft and succulent with a nice crunch from the  roasted sesame seeds. The vegetable puree was a nice touch and was yummy and the flower garnish was so pretty.
img_3031.jpg The mussels were done just right ! Juicy, tender, fresh mussels with the chilli, garlic and lemon giving the dish a nice kick and tangy zest. This was my favourite dish.

Prices are nominal and the atmosphere relaxing and friendly . The attentive staff dropped by our table twice to check if we were enjoying our dishes. The verdict between the two of us: we both loved the polenta chips and the mussels. I’m not a big pork fan and after the flavourful mussels I couldn’t appreciate the pork bites much.  Louise, however, loved them and if you’re a fan of pork recommends you definitely try them.

All three dishes were gluten free.

We both would have liked a little more vegetable or salad  garnish to go with the dishes.

If you are looking for a cozy ,out of the way fun place, Preserved Cafe provides the perfect spot.

FUSH | Review

FUSH is a Fish and Chip shop/restaurant located at The Landing, Wigram Skies.

Pearlin and I decided to pop in to FUSH for a bite to eat after doing some grocery shopping at New World.  I had no idea there were shops and cafes in behind the supermarket!

FUSH serves classic Kiwi fish and chips with exciting additions like fried chicken and salads.  The staff are very friendly, helpful and attentive and the atmosphere is a funky retro style. IMG_0227The seating offered is tall bar height tables and stools and a couple of large wooden tables with bench seating.  There is a large underwater mural on the window so the light is tinted as it shines in.

IMG_0228IMG_0229img_0230.jpgOur food was served in enamel dishes and our water arrived in an old glass milk bottle with enamel tumblers which we just loved.

We shared Sweet Potato Fries with Sweet Chilli sauce and Aioli and Southern Fried Chicken with Chipotle dipping sauce.  I was super excited by the gluten free options offered (both of the dishes we ordered were gluten free and cooked in a separate fryer to ensure no cross-contamination).
The chicken was boneless, deliciously moist with a crunchy flavoursome crispy coating.  What more could a gluten free girl ask for?  The fries were crispy with just the right amount of salt.  The sauces served perfectly accompanied the food and overall it was a thoroughly enjoyable experience.

Prices were very reasonable. We will definitely be back!