FRIED IDIYAPPAM / THALICHA IDIYAPPAM

FRIED IDIYAPPAM / THALICHA IDIYAPPAM

NEEDED:- 

IDIYAPPAM FLOUR - 1CUP ( SOAK IDLI RICE DRY IT. POUND AND SEIVE WELL ). CURD - 1TBLSPN, BIG ONION - 1NO, GREEN CHILLY - 1 NO, CURRY LEAVES - 1 ARK, SALT - HALF TSP, OIL - 2 TSP, MUSTARD  AND ORID DHAL - HALF TSP EACH. 

METHOD:-

KEEP IDIYAPPAM FLOUR IN A BASIN ADD SALT AND 3/4 TH CUP OF BOILING WATER. MIX WELL WITH A WOODEN STICK. ADD SOME OIL AND  KNEAD WELL. HEAT IDLI MAKER WITH WATER . SQUEEZE THE DOUGH INTO FINE NOODLES LIKE WITH A IDIYAPPAM MAKER. 

MAKE IDIYAPPAM LIKE THIS AND SEPERATE THIS AS NOODLES WITH THE HELP OF CHURNED CURD , WATER AND SALT.  HEAT OIL. ADD MUSTARD AND ORID DHAL WHEN THEY SPLUTTERS AND BECOMES BROWN ADD THE SLITED GREEN CHILLI, CURRY LEAVES, CHOPPED OINION. SAUTE WELL THEN ADD THE IDIYAPPAM. OFF THE GAS AND MIX WELL. 

SERVE IT WITH KOSAMALLI OR PACHADI. ITS CHETTINADU SPL ITEM. 

 

MEALMAKER/SOYA CHUNKS BIRIYANI

MEALMAKER/SOYA CHUNKS BIRIYANI:-

NEEDED:- MEALMAKER -30 , BOILED CHANNA - HALF CUP ( SALTED), BASMATI RICE, 2 CUPS, BIG ONION - 2 TOMATO - 2, CINNAMON, CLOVE,CARDAMOM - 2 NOS EACH, GINGER GARLIC PASTE - 2 TSP, 

FOR GROUND - GREEN CHILLIES -6 NOS SOMPH - 1 TSP, COCONUT -2 TBLSPN, CASHEW - 6 NOS, POPPY SEEDS - HALF TSP, CORIANDER AND PUDINA LEAVES - 1 HANDFUL, OIL+ BUTTER - 2 TBLSPN, SALT- 1 TSP.

METHOD:- PUT MEALMAKER IN HOT WATER FOR THEREE MINUTES. THEN SQUEEZE AND WASH THRICE. CUT INTO 2 AND KEEP ASIDE. WASH AND SOAK BASMATI RICE.GROUND THE GIVEN MASALA. POUR OIL AND BUTTER IN A PRESSURE PAN. ADD CINNAMON, CLOVES, CARDAMOM WITH CHOPPED ONION. SAUTE IT TILL GLASSY. THEN ADD THE GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. THEN ADD THE MEAL MAKER AND CHOPPED TOMATO WITH GROUND MASALA. SAUTE WELL THEN ADD THE SOAKED RICE. ADD CHANNA , SALT AND FOUR CUPS OF WATER.SPRAY CHOPPED CORIANDER AND PUDINA LEAVES. COOK FOR ONE WHISTLE. REMOVE FROM FIRE AND SERVE HOT WITH HOT AND SWEET TOMATO CHILLI SAUCE & FISHFRY.