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

 

How to make Ginger Chai aka Indian Ginger Tea 

1

 

Holding a cup of chai, watching the steam come up in curls, inhaling the aroma of ginger and tea leaves, just enjoying the quiet hours of dawn,  is my little morning  ritual. Even my dog Amber, knows to remain still, and let me savour my cup of chai, sip by sip. It does not last  long, but those few moments to myself, help me anchor myself and gear up to face the rest of the day.
In a home  dominated by staunch coffee drinkers, I cannot remember where my love for a good cup of chai came from. I did not fancy the karupatti kappi ( coffee made with palm sugar) that was offered at evening snack  time, so skipped drinking coffee altogether. J is not a coffee or tea drinker either and so I did not have the need to make ritualistic early morning coffee in our home.
It was in Pondichery that I was introduced to masala chai along with a spicy plate of kothu parrota. ( minced flat bread with eggs, meat and a spicy curry) Still there was never the ritualistic chai making in our home until we came to NZ!
A couple of years back, when we were in India, my aunt introduced me to Red Label Nature Care tea powder and it turned out to be my go to drink during the really cold first winter in Christchurch. My comfort for soul drink (as I like to call it) for homesickness and warmth !
When I had finished the tea stash I brought with me from India, my search for Nature Care Tea all over Christchurch came to nothing. I was relieved I found the Red Label tea here in Yogiji Indian Supermarket. I just add ginger or cardamon and I’m good to go!
Whenever I need a pick me up, I just make myself a good cup of ginger chai. And  I love making ginger chai for my friends too.
I thought I will share it on the blog for our  readers  to make at home as its pretty easy and quick.
Ingredients to serve 2
 
Water :  11/2  cup
Milk :    11/2  cup
Fresh Ginger : 2″ piece
Tea  Powder  :2 tsps
Sugar to taste
Method:
Crush the ginger. Add it to the water in a saucepan and allow to boil till you can smell the aroma of the ginger come through.Add the tea  powder and allow to simmer for a couple of minutes. Add in the milk .Switch off the flame. Let it sit  for a minute. Strain into a cup with a tea strainer.Add sugar as required. Serve piping hot!
 Cook Book Scribbles :
5 slightly crushed cardamom pods can also be added for a spicy aromatic chai. ( tea)

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.















 

 

Bath by Amy

Just tea for two is all about supporting local talent and small businesses. It is not often one gets a peek at the person behind the brands. In our Chat with Creatives series we aim to throw the spotlight on creative entrepreneurs behind small businesses .

Today in our Chat with Creatives section, we caught up with talented young entrepreneur Amy Morrison, the brain behind the brand Bath by Amy   to chat about how Bath by Amy came about and much more.

Meet Amy Morrison, founder of Bath by Amy, a business making and selling luxurious, natural bath bombs and salts in Christchurch.

Tell us about yourself?
I am Amy,   16 years old and in my second to last year at high school.
I am the second of six children and I enjoy spending time with friends, family, music and travel.

How did you start and when?

Last year I was given the exciting opportunity of travelling to Switzerland on a French language exchange for two months in the 2017 summer holidays. This was something I had been thinking about for a while, but hesitated because of the expense. I decided to apply for the exchange and began saving up and thinking of a fundraising idea. For my fundraising I wanted to sell something that I was passionate about and proud of, thus Bath by Amy was born. I make and sell bath bombs and bath salts along with help from my very supportive mum.

Earlier in 2016 when I was in year 11,  I had made and sold bath bombs for a school business enterprise project which went very well.  Although it was on a much smaller scale at school it gave me some great experience and taught me a lot.

What has been your proudest moment?

Last year was very big for me and my business. At Christmas time Bath by Amy did around 12 markets which took a huge amount of time and effort from me, my mum, and the rest of my family.  It was a steep learning curve sourcing ingredients, trying out different types of packaging, learning how to set up for markets, keeping track of finances and fitting all of this around my studies and exams!  We managed to earn around half what I need for the exchange trip in the few months before Christmas.

Selling at a markets



Tell us about your products?

I aim to make my products as natural as possible. They have no SLS or polysorbate and instead of bright colours and glitter which stick to your skin or the side of the bath, I prefer to use water soluble soap dyes which gently colour the bath water and dried flower petals for that.  The main components in my bath bombs are baking soda and citric acid, and together with a little cornflour, Epsom salts, coconut oil, either pure essential oil or fragrance oil and soap dye it becomes a magical, fizzing bomb.

Where did you draw inspiration from?

My main inspiration comes from the bath and shower products at Lush. I’ve been a big fan of Lush for quite a few years, and have spent a lot more money on bath bombs than I should have. I’m always impressed by the beautiful products created at lush, and push myself to make equally as beautiful products.

Tell us about your creative process?

When I have a lot of free time, generally in the school holidays, I try to get a lot of bath bombs made. I turn on my Happy playlist, belt out my favourite tunes, and make batch after batch. They aren’t the easiest to make, and it can be quite disheartening when a batch doesn’t turn out, so I try to keep the making process as light and fun as possible.

What do you love most about your business?

One of my favourite things about Bath by Amy is that I get to try out all the products myself and the house always smells amazing. Everyone in my family can appreciate that even when my bath bombs take up a lot of space on the bench!

Making Pink Grapefruit bath bombs

img_3492

Sherbet Fizz bath bombs, candy scented and a favourite with children especially.  Each bomb is lovingly handmade and uniquely created with pink and blue swirls.

What would you say is your absolute favourite product from Bath by Amy?

While the most popular bath bomb I sell is the pink and blue swirled, candy scented Sherbet Fizz Bomb, my absolute favourite is the milk and honey bath bomb. It isn’t coloured, but it’s made with Manuka honey, coconut oil, shea butter and has a luxurious vanilla scent. It’s super moisturizing and relaxing, and I love to pop one into the bath while reading a good book.

Pink Grapefruit bath bombs have a wonderful fresh fragrance.  They are scented with Pink Grapefruit pure essential oil and each one is unique with light purple and peach swirls.

Rose bath bombs with their beautiful classic fragrance are one of our top sellers.  They are scented using Rose Geranium pure essential oil.  Choose dried rose petal bombs or bombs without petals added.

img_3477

Green Apple bath bombs drying on the kitchen table.  Beautifully simple bath bombs with a delicate colour and fresh green apple scent are new this season and already a favourite.

Follow Bath by Amy on Facebook

 

 

 

 

How to host a no fuss birthday party

How to host a no fuss birthday party

SONY DSC

As a mother of 6 children, aged 7-19 years, I have thrown quite a number of birthday parties over the years!  I am not the most creative or organised person and I like to keep things simple so I don’t spend a lot of time preparing for parties in advance but I can throw a party together pretty quickly!

Here are my 10 tips for throwing a very simple kids party:

  • Host at Home
    We nearly always have parties at home because they are cheaper and are more personal.   Invest in some reusable plates, cups and platters suitable for parties.  These can be used time and time again.  I have a range of plastic plates and cups for younger kids and for older ones I use mini glass milk bottles, a drinks dispenser and our regular plates (or paper plates).  These have had years of use!
    IMG_0224
    Drinks dispenser and mini milk bottles with paper straws – a great investment
    SONY DSC
    Drinks dispenser, mini milk bottles with paper straws and tiered stands (with our regular dinner plates) get used at many of our parties
  • Colour Theme
    There is no need to decorate your whole house with a particular theme but by decorating the table with a colour or theme you will set the theme of the party.  This can be done cheaply by buying paper plates, cups, napkins and straws at the $2 shop.  Additional items like a table cloth, balloons, bunting and streamers further enhance the look.  A photo frame with a photo of the birthday child or a cute poem or verse is another simple way of decorating the table.
    SONY DSC
    Blue themed party for teen girl (Breakfast at Tiffany’s) using our regular side plates, a light up star decoration which has been used for all sorts of table displays and tiered stands using our regular dinner plates.  Table cloth is plastic from the $2 shop.

    SONY DSC
    Girls’ birthday party – pink and white plates and straws in mini milk bottles with thank you gift (or party favor) on each plate (packaged in $2 shop pillow boxes)

  • Cake Centre Piece
    I don’t do fancy cakes.  I stick with my favourite chocolate cake recipe and decorate simply, many times using lollies as decorations.  Often people bring out the cake just before serving it but I like to put it at the centre of the table as part of the decoration.
    SONY DSC
    Black, red and white Minnie Mouse themed party with the cake as the centre piece
  • Party Food
    I serve juice and water to drink and a range of sweet and savoury food to eat.  I generally stick with popcorn, chips, vegetables with dip, sausage rolls, mini pies, fruit, jelly, cupcakes or cake, marshmallows, crackers etc.  These items need little to no preparation, with only the cake, cupcakes and jelly requiring some forward planning and the sausage rolls and pies needing to be warmed in the oven.  I like to platter up the food and let the children choose what they’d like.
    SONY DSC
    Healthy party food – veggies and dips, marshmallow and fruit skewers
    IMG_4107
    Simply decorated cake, reusable plastic plates and cups and easy party food on the table – popcorn, mandarins, applies, golden kiwifruit, grapes, potato balls and sausage rolls
    autumn 027.jpg
    Easy party food for younger children – popcorn, wafter cookies, crackers, marshmallows, fruit (I also served cheerio sausages hot at this party)
  • Games
    It is a good idea to have a brief plan for the party and some games planned for younger childrens parties.  I stick with Pass the Parcel and Treasure Hunt type games (which may be as simple as hiding 20 chocolate coins in the lounge and getting the kids to find and count them all in a pile in the middle of the room).
    A pinata can also be a fun (time consuming game).
    IMG_2104
    Pirate Treasure Chest Pinata (The Warehouse) with prizes (Tissue packs, mini chocolates, lollipops).  It took about 15 minutes to break open this pinata so the children got to have multiple turns hitting it and had great fun
  • Prizes
    Depending on the games we play and the take home party bag I have planned, prizes are kept simple like a mini chocolate bar, a lollipop, stickers, pencil and eraser. Sometimes I will purchase quality items which become both prize and take home gift, for example small boxes of lego can be prizes in the pass the parcel, can be played with as a game (who can create the piece the fastest using only one hand) and then become the take home gift.  Although a more expensive item at $7 per box (on sale down from $10) there are no additional costs for little bits and pieces to fill up a party bag.
    IMG_2080
    Prizes at a pirate party – pirate hooks and ‘treasure’ candy bracelets
    IMG_2105
    Treasure hunt prizes for pirate party containing chocolate coins and stickers
    SONY DSC
    Prizes  for a girls’ party – rings, sticker earrings, candy bracelets and mini mentos, ready to wrap in the Pass-the-parcel
  • Crafts or activities
    Including a craft or other activity can help keep the guests occupied.  Crafts need not be intricate.  For younger children a pot of sidewalk chalk to decorate the driveway can capture their attention for quite some time.  For older ones crafts like decorating cards, colouring in sheets, decorating cookies or cupcakes and even decorating their party bags with stickers keep them happily occupied.
    Other activities may include walking to the park, going to a swimming pool, going to a scooter park, playing basketball, playing table tennis, watching a movie, playing playstation and making your own pizzas.

    SONY DSC
    Decorating cookies with icing and lollies – I made the cookies the day before
    SONY DSC

  • Opening the presents
    Having the birthday child open their presents with their guests watching is something I include in the programme for the party as it takes up a bit of time, plus it is always one of my favourite parts of parties.  I love to watch children opening their presents (and teach mine to always read each card and say thank you).
    April 05 W1 012.jpgReading a card before opening the present
  • Leave some free time at the end of the party
    Although planning a programme for the party is a good idea so you know how much time you have and what you’re doing next, it is often a good idea to leave a period of free time at the end of the party.  Kids love to play and enjoy playing together at parties so let them have some time to run around, jump on the trampoline, play with balloons or toys (if you don’t want kids playing with the presents it’s best to pack these into a bag and pop out of reach).
    Christchurch Weekend 060
    Enjoying running around and playing games outside
  • Simple party bags
    I like to keep party bags very simple but would rather spend slightly more on a quality item, than send kids home with a bag of junk.
    Sometimes if we’ve had several games with prizes at the party, we hand out items as simple as a bag of chippies and piece of cake.  If kids have decorated cupcakes or cookies these are set aside for them to take home.
    Other times we have very simple prizes, or if we’ve done an activity such as swimming and no games/prizes, I like to make up party bags like the ones below with items such a a notebook and pen (50% off at Kikki K), party blower ($2 Shop), hair tie ($2 Shop), mini chocolate bar and lollipop. Bags are also from the $2 Shop.


Adorable party bags

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.