28 July 2014

Idiyappam Biryani -Ramadan/Ramzan special

I wanted to try this recipe for long time , but till couple of months ago i never made good and decent idiyappam at home.My daughter loves it to the core..She loves eating it at my mom's place..Idiyappam Biryani is served in ammapettai near thanjavur..Its muslim community region and shares the best delectable cuisine.They usually make kheema idiyappam ,but i tried it with vegetables.The making is such a breeze ,all you need to chop and saute like you do for every biryani.The dum is not necessary for this recipe.How cool isnt it?..

I will post idyappam recipe later this week...

Mint-5 to 10 leaves
Coriander leaves -2 tsp
Green Chillies,slited-2
Curry leaves-5 to 6 leaves
Any vegetables,chopped-1 cup
I used cauliflower,beans and mushroom
Gingergarlic paste-1 tsp
Turmeric-half tsp
Biryani masala powder-1 tsp
Coconut milk-1 cup
Idiyappam-2 cups
Oil-2 tbsps


1.Heat the pan in medium heat,add the oil,cinnamon,cloves and bayleaf.Stir for a minute

2.Add the chopped onions,curry leaves and green chillies.
Saute for a couple of minute

3.Add chopped tomatoes and beans

4.Add salt and let it cook for couple of minutes

5.Add cauliflower,mushroom,mint and coriander leaves along with ginger garlic paste
Stir for another couple of minutes

6.Add the turmeric and biryani masala powder

7.Now add the coconut milk and bring it to a boil

8.Close the lid and let it cook for 4 minutes, the vegetables should be 3/4th cooked

9.Gently split the idiyappam into small pieces ,just drizzle some ghee over for more richness
(I skipped it)

10.Once the vegetables are well cooked,
Check for the salt,you can adjust it now
the gravy should be very less quantity (1/3 cup)
Or less the idiyappam turns mushy and soggy

11.Switch off the heat.Add one cup of idiyappam and stir very gently.

12.Add another cup of idiyappam and stir gently

Close the lid and rest it for 10 minutes.Serve hot with raita

Wishing you happy eid and feasting on this day!

22 July 2014

Nombu Kanchi

I adapted the simple version of nombu kanji from my friend.The fenugreek is the key ingredient for this recipe.I used kurunai arisi (broken rice) and more vegetables.It is such a comforting food for any day.The ideal reason for having it after fasting is it digests faster and shoots up the energy.

Broken Rice-1 cup
Moong dal - 1/4 cup
Ginger-1 tsp
Garlic-1 tsp
Fennel seeds-half tsp
Fenugreek seeds-half tsp
Pepper-1/4 tsp
Carrot,beans-1/4 cup ,chopped
Water-5 cups
Oil-2 tsps

1.Heat pan, add oil ,fenugreek and fennel seeds 
2.Add the onion and fry till it turns trunsculent 
3.Add the pepper,tomato and saute till it turns dry
4.Add salt ,ginger and garlic ,Saute for one minute
5.Meanwhile wash the rice and moong dal 
6.Add the chopped vegetables,salt and then rice and dal to the pan
7.Add the water and let it cook until the rice is well mashed 

Serve hot.

19 July 2014

Pistachio stuffed dates

I am glad to see some of my muslim dishes are popping up in popular category...Most of them are given by my best friends.They make awesome feast during iftar and eid..I am blessed to have such good people in my life.The appam recipe is shared by malayee muslim aysha who can blow up any simple dish into awesome one.And my well known best friend ayeesha riaz makes the best food from baklava to all sort of middle eastern food..We just love talking about the cooking for hours..She is the one who will be awake till one o'clock to do her last prayer of the day and of course the woman born to say limited words..

Since some of the ramadan dishes are popular,I thought i can extend the list and share few more recipes..So,keep watching this space..Almost every muslim breaks the whole day fasting with dates and all the iftar feast includes the dates.

Ricotta cheese-6 tsps
Sugar-2 tsps
Pistachios-1/4 cup

1. Deseed the dates and slit it on one side
2.Roast the nuts and remove the skin ,chopped them gently
3.Mix the sugar ,nuts and cheese and fill in the center of dates

Wish you all a happy ramadan

14 July 2014

Chettinad Mushroom Masala

Yep,I got my charger finally and more over I didnt cook anything new for a while...We are so much into regular comfort food.Its summer here,so i been dragged out of the house most of the time because its a sunny day...Lol,I have seen enough sunny days in my life.Since its summer ,there are farmers market and carnivals during weekends..DH brought a bag of mushrooms and it was so fresh..I never cooked mushrooms before for my family.The dish came out so good,so i thought i can blog it..

So here it is

Onion-1 cup,Sliced
Capsicum-1 cup,Sliced
Spinach or Any Green leaves-1 cup
Mushroom,Sliced-1 cup
Ginger garlic paste-1 tbsp
Coriander powder-2 tsps
Turmeric powder-half tsp
Salt to taste 
Oil to shallow fry

Chettinad masala powder
Fennel seeds-1 tsp
Cumin seeds-1 tsp
Star anise-1
Kasi pasi-1 tsp
Pepper-1 to 2 tsp


1.Dry roast all the masala ingredients ,cool it and grind to fine powder

2.Heat the pan,add the oil ,onion and saute till it turns pink
3.Add sliced capsicum ,then add bunch of spinach or any mixed green leaves
4.When all the vegetables are cooked,add ginger garlic paste and saute for a minute
5.Add the mushroom,coriander salt and the masala powder 
6.Close the lid and cook for two minutes and saute again for a minute.

Mushroom takes 2-3 minutes to cook and if you over cook,it turns hard..

Happy Cooking

09 June 2014

Eggless Dates Cupcake

Thank you readers for being there for me as always..I missed this blogging spirit so much...After all the long time of absence on blogging,here i am much more glad to say , me and my family are shifted to US now.The new environment is more silent,less people ,so less work and moreover i am lazing around a lot.it is more sad for me to miss my home and friends all of a sudden.Sometimes,I feel tired of traveling and shifting homes.Well,i am not complaining like a whining honey-bee,but things taught me not to be more sensible in life , just to move on to next chapters of the life..I am yet to get my chargers for my cam,so until then no new pics or recipes...I will blog from my drafts.This cupcake is purely egg-less and easy recipe to make,very apt for your snack time cravings..

Maida-1+ ½ cup
Powdered Sugar-1 cup
Baking soda-1 tsp
Butter-3/4 cup
Milk-1 cup
Vanilla Essence-1 tsp
Dates,chopped-1/2 cup
Broken cashewnuts-2 tsp

1. Preheat the oven for 200*C
2. Sieve the dry ingredients and set aside
3. Blend all the wet ingredients and fold both mixtures gently
4.Sprinkle the dates in the batter
5. Fill ¾ of the muffin liners with the cake batter and sprinkle some cashews on top
6. Bake 170*C for 20 minutes

U can also reduce the amount of milk into half and substitute with half cup of condensed milk...

Makes around 10-12 cupcakes.

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