Kerala Idiyappam Recipe - Sevai - Step by Step Recipe

Idiyappam / Sevai / Noolappam is a typical and healthy South Indian dish usually served for breakfast. These soft string hoppers goes well with vegetable stew or any gravy curry. It also tastes best with coconut milk with a dash of jaggery or sugar. 

Idiyaappam / Nool Puttu / String Hoppers Recipe:
Preparation & Cooking Time : 30 mins     
Serves: 4 - 5 persons 

Ingredients:

Rice Flour: 2 cups
Water: 2 cups (adjust as needed)
Grated Fresh Coconut: 1/2 cup (optional)
Salt to taste
Oil: 1/2 tsp

Idiyappam with Mango Sambar

Method:

1. Dry roast the rice flour for 2 minutes and set aside.  
 

2. Bring water to a rolling boil. Add the salt and oil to this boiling water and switch off the flame.

3. Now add this water little by little to the roasted rice flour.

4. Combine well with a spatula to make a dough. 

5. When it is still warm knead it well. The dough should be soft and slightly sticky. 

6. Grease the idli plate with little oil or ghee and sprinkle little coconut on each mould and set aside.

7. Make a cylindrical shape of the dough and place it into the greased sev maker or idiyappam maker. 

8.Press the sev maker into swirls onto the idli plates. Steam cook for 12 - 15 minutes.

9. Serve with vegetable stew or sambar.

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Raw Mango Sambar - South Indian Mango Sambar Recipe

Sambar is a main course in any South Indian meal. I have already posted a sambar recipe with black eyed beans and this is another variation of sambar with raw mango and toor dal. You can serve this with rice, ven pongal, idli, dosa, vada or even idiyappam. If you are looking for more recipes, then do check this Recipe Index.

Manga Sambar / Mamidikaya Sambar Recipe  
Preparation & Cooking Time : 25 mins   
Serves: 4 persons

Ingredients:

Raw Mango: 1 cup
Toor Dal: 1/4 cup
Tomato: 1 small
Onion : 1
Sambar Powder: 2 tsp
Tamarind: 1 inch piece
Powdered Jaggery: 1 - 2 tsp
Red Chilli Powder to taste
Salt to taste
Turmeric Powder: 1/4 tsp
Mustard Seeds: 1/2 tsp
Fenugreek Seeds: 1/4 tsp
Cumin Seeds: 1/2 tsp
Asafoetida : 1/4 tsp
Dried Red Chilli : 1
Curry Leaves: 1 sprig
Oil: 2 tsp

Method:

1. Soak the tamarind in water and squeeze well to extract the juice and set aside. 

2. Cook the rinsed toor dal for 3 - 4 whistles with a half cup cup of water. Mash the cooked dal and set aside. 

3. Heat oil in a vessel and add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter. Then add the red chilli, curry leaves and hing and fry for a couple of seconds. 

4. Add the chopped onion and saute for a minute. Then add the chopped tomato and little water to it. Close with a lid and cook until soft. 

5. Add the mashed dal, salt, turmeric, red chilli powder, tamarind extract, sambar powder, mango pieces and water to it. 

6. Let it boil until mango pieces are soft. Add little more water if you want to adjust the consistency. Serve hot.

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Iced Lemon Tea Recipe ~ How to Make Iced Lemon Tea

Iced lemon tea is easy and refreshing beverage to sip on a sunny afternoon.  If you are looking for hot tea recipes then you may also check dry ginger tea, cinnamon tea, tulasi chai and mint tea.

Easy Lemon Iced Tea Recipe:   
Preparation & Cooking Time : 15mins   
Serves: 3 persons 

Ingredients:

Water: 3 cups
Tea Powder: 3 tsp
Sugar: 3 tbsp or as required
Lemon : 3 tbsp
Ice Cubes

Method:

1. In a sauce pan, bring water to boil. 

2. Add the tea powder and let it boil for two minutes. 

3. Remove from the heat and strain the water through the strainer into a bowl. 

4. Then add the sugar and lemon juice to it and mix well. 

5. Let it cool down and keep it in the fridge. 

6. Once the tea is cooled, remove from the fridge. 

7. Pour the tea into glasses and add a few ice cubes and serve.

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Gobi Tomato Curry with Dry Coconut | Easy Side Dish for Roti

Cauliflower Tomato Subzi Recipe:
Preparation & Cooking Time : 20 mins   
Serves: 4 persons
 

Ingredients:

Gobi / Cauliflower Florets : 2 cups
Tomatoes: 2 
Onion : 1
Dry Coconut Powder: 1 - 2 tbsp
Garam Masala : 1 tsp
Red Chilli Powder : 1/2 tsp or as required
Sugar: 1/2 tsp (optional)
Turmeric Powder: 1/4 tsp
Cumin Seeds: 1/2 tsp
Oil : 1 tbsp
Fresh Coriander Leaves
Salt to taste

Method:

1. Heat oil in a wok, add the cumin seeds and let them splutter. 

2. Add the chopped onion to it and fry until translucent. Then add finely chopped tomatoes and cook until soft. 

Gobi Tomato Subzi with Finger Millet Roti

3. Add cauliflower, salt, turmeric powder, red chilli powder, garam masala, along with half cup of water. 

4. Cover the wok and reduce the flame to low. Let it cook completely. 

5. Now add the coconut and chopped coriander leaves and combine well. Serve hot with roti or with rice.

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Roasted Phool Makhana Recipe ~ Roasted Fox Nuts

Roasted Makhana / Foxnuts - A Savoury Snack Recipe:
Preparation & Cooking Time : 10 mins   
Serves: 3 persons

Ingredients:

Phool Makhana / Popped Lotus Seeds / Fox Nuts: 3 cups
Turmeric Powder: 1/4 tsp 
Red Chilli Powder: 1/2 tsp or as required
Chat Masala : 1/2 tsp or as required
Black Salt / Rock Salt (or use regular salt)
Oil / Ghee: 1 tbsp

Method:

1. In a large wok, heat the ghee or oil. 

2. Add the makhana to it and reduce the flame to low. 

3. Roast them for 10 minutes on a low flame till they become crunchy. 

4. Then add the turmeric powder and salt and mix well. 

5. Switch off the flame and add the red chilli powder and chat masala and combine well. 

6. Allow them to cool. Store in a air tight container and serve as a snack.

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Ragi Semiya Payasam ~ Ragi Vermicelli Kheer Recipe

Ragi Semiya Payasam ~ Finger Millet Vermicelli Kheer Recipe:
Preparation & Cooking Time : 10 mins  
Serves: 4 persons
 
Ingredients:

Ragi Vermicelli: 1 cup
Water : 1 cup
Milk : 1 and 1/4 cups
Sugar: 1/2 cup
Dry Coconut Powder: 2 tbsp
Cashews and Raisins
Ghee: 2 tbsp
Cardamom Powder: 1/2 tsp

Method:

1.Heat ghee in a heavy bottomed frying pan and fry the cashews until light brown color. 
2. Then add the raisins and fry until it plumps up. Take them out of the ghee and set aside.

3. In the same pan, add the ragi vermicelli and fry for a couple of minutes. 

4. Then add water and reduce the flame. Cover with a lid and let it cook completely. 

5. Now add the sugar, milk, coconut and cardamom powder to it and cook for another couple of minutes. 

6. Switch off the flame and garnish with roasted nuts and serve hot.

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Bobbarla Sambar Recipe ~ Black Eyed Beans Sambar

Black Eyed Beans / Lobia / Karamani Sambar Recipe:
Cooking Time : 40 mins  
Serves: 5 persons

Ingredients:

Black Eyed Beans: 1/4 cup
Onion: 1 big sized
Tomatoes: 2
Sambar Powder: 1.5 - 2 tbsp
Turmeric Powder: 1/4 tsp
Tamarind : small lemon sized ball
Powdered Jaggery: 2 tsp
Dry Coconut Powder : 1 tbsp (optional)
Red Chilli Powder to taste
Salt to taste
Oil: 1 tsp

To Temper:

Mustard Seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
A pinch of hing
Whole dried red chillies : 2
Curry Leaves: 1 sprig
Oil: 2 tsp

Method:

1.Wash, rinse and soak the beans in lot of water overnight.

2. Drain water and pressure cook for 3 - 4 whistles with fresh water. Drain and allow it to cool. 

3. Grind or mash the cooked beans and set aside. 
 

4. Heat a teaspoon of oil in a vessel. Add the chopped onion and chopped tomato and fry for a couple of minutes. 

5. Then add the water and cover with a lid. Let it cook completely. 

6. Soak the tamarind in water and squeeze well to extract the juice. 

7. Add the cooked beans paste, tamarind extract, salt, red chilli powder, jaggery, sambar powder and water (adjust to desired consistency) to the cooked onions. Allow the sambar to boil and thicken. 

8. Now add the coconut powder and cook for another 2 minutes.  

9. Remove from the heat and set aside. Heat oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter. 

10. Now add the red chillies, curry leaves and hing and stir for a couple of seconds. 

11. Transfer it to the sambar and combine well. Serve hot with rice, idli or pongal.


 

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Watermelon Mint Juice Recipe

Watermelon Mint Juice Recipe:
Preparation & Cooking Time : 5 mins  
Serves: 2 persons

Ingredients:

Chopped and De-seeded Watermelon : 2 cups
Fresh Mint Leaves: 8
Lemon Juice : 1 tbsp or to taste
Sugar to taste
Ice Cubes

Method:

1. Combine all the ingredients in a blender and blend well.
 

2. Pour the juice into glasses. 

3. Add the ice cubes to it and serve. 

4. You can strain the juice through the strainer to remove the pulp. 

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