Monday, October 8, 2007

Home-bound kicks

A lazy Sunday morning. When I am still in the cushy comfy bed with my lil one and Mr. Upsi; eyes half shut, breathing in and mentally planning the day ahead. Gently getting up and deciding to prepare tea. Mr. Upsi sighs in a happy tone, having relieved him of his 'assigned tea making ritual', as he puts in. Bah.

Draw back the curtains to be greeted by the morning sun, shining mildly bright, in the very special way weekend sun ought to be. Put light music on and let the tea brew. Just sinking in that fresh crispy morning feel. Suddenly, out of nowhere, rises a need to conjure something home-bound for breakfast. Ah. The mood kicks in.


Introducing - Iddiyappam and Kootu curry

Iddiyappam ingredients:

1) Rice flour - 3 cups (Mildly saute in a wide pan for about 10 mnts, heat kept the lowest, stirring through out)
2) Water - Bring to a rapid rolling boil
3) Salt - two pinches
4) Coconut - fresh frozen (thaw it to room temperature)
Method
Pour the boiling water into the rice flour. If you wait a while and the water cools down a bit, the texture would be lost. Water has to be rolling boil, no second thoughts. Add salt. Keep it uncovered and when it cools a bit, knead it into a chappathi dough consistency.

Bring in the sevai and idli maker. Flex your arm muscles and gently spin the sevai handle. If not your arms, your husband's. Like yours truly did. Fill each idli mould and sprinkle some coconut on top of each mould. Lower the loaded plates into the idli maker. Eight minutes after the whistle blows, open the cooker lid. Let it cool of a bit.Iddiyappam is ready.


(hazy pic - courtsey: misplaced spectacles).


Kootu curry

Ingredients:

1) Potatoes - 4 medium size ones (microwave cooked for 10 minutes or so
2) Onion - 1 medium size
3) Tomato & green peas - 1 medium size tomato, handful of peas
4) ginger, green chillies, curry leaf (to suit your taste)
5) Coconut milk - Half a can (from a 16 oz. can)
6) Mustard seeds, cumin, clove, cinnamon, bay leaf
7) Chilli powder and turmeric (suit to taste)
8) Salt

Method
Heat olive oil and splutter in the mustard seeds, cumin, clove, cinnamon and bayleaf. Put curry leaves, ginger, green chillies and onion.
Saute the onions to translucent brown. Add in chilli powder and turmeric. Saute for a couple more minutes. Put in the tomatoes. Saute till tomatoes are soft. Put the cooked potatoes after cubing them and also the green peas. Add half cup water. Turn heat to medium and let it simmer. Let it boil and then add in the coconut milk. Boil again for a few minutes more. Turn off the heat. Serve warm. Smile.

Reward: A very happy iddiyappam-ed family.

2 comments:

Red Chillies said...

Upsi, making shevai is so complicated. I need some shorcuts. Golly wait I know your way to your house. NExt time you know what to do when you make it :-)

Kodi's Mom said...

I love, love, love idiyappam. my mom made some for me this trip - but the last two steps are reversed in her recipe. she makes the idlis first, puts them into the sevai maker, then spins out the noodles. and hers looked much thinner too. I guess the sevai makers come in a variety of sizes?