Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, October 4, 2010

Stuffed Idiyappam/ Stuffed String Hopper

Recipe No: 90
Most of the Kerala households are familiar with Idiyappanm or String Hopper as a breakfast dish and there are a lot of recipes for that in the internet. So as a part of giving a twist to the regular Idiyappam and to make it a bit more exiting, I came up with the idea of stuffing it.  After all we stuff a lot of things…from Peppers to Parathas to Chicken and even  Pigs…
Ingredients                                          Makes 16
For the Stuffing
  • Oil………………………..........1 ½ Tablespoons
  • Minced Beef…………..........200 Grams
  • Onion Chopped……...........1 Cup
  • Ginger Garlic Paste….......1 Tablespoon
  • Chilly Powder………….......3/4 Teaspoon
  • Coriander Powder……......1 Teaspoon
  • Turmeric Powder…….......1/4 Teaspoon
  • Garam Masala Powder….3/4 Teaspoon
  • Pepper Powder…………….1/2 Teaspoon
  • Vegetables……...................1 Cup (I used grated Carrots and Fresh Green Peas)
  • Chopped Tomato……….…1 Large
  • Soy Sauce………………….…1 Tablespoon
  • Coriander Leaves………….2-3 Tablespoons (Chopped)
  • Salt as per taste
To make the Dough
  • Roasted Rice flour…………1 ½ Cup (Finely Powdered)
  • Salt…………………………...…1/2 Teaspoon
  • Boiling Water..………………1 ½ - 2 Cups
Other Ingredients
  • Grated Coconut……...…….as per needed
Special Equipments Needed
  • Idiyappam Maker
  • Steamer
  • Idli Mold
Method of Preparation 
To Make the Filling
  1. Heat Oil in a pan (Start with the pan of a pressure cooker  to reduce the number of dishes to wash in the end)  on high heat and saute the Onion until it is wilted.
  2. Add the minced Beef and fry till it starts to brown.
  3. Add the Ginger- Garlic paste and continue frying until the raw smell is gone.
  4. Lower the heat to low and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper powder and Garam Masala Powder and saute for two or three minutes.
  5. Add Vegetables, Tomatoes and Soy Sauce and mix well; add 1 Cup of water  and Salt and Pressure cook till 3 whistles.
  6. Once the pressure is gone open the cooker and let the extra water (if any) evaporate. (Don’t make the stuffing too dry or two watery)
  7. Sprinkle the Coriander leaves and keep aside till ready to be used.
To make the dough
  1. Mix Rice Flour and salt well and add boiling water and mix with a spoon. Once the mixture is cold enough to handle, knead into smooth dough. Start with 1 ½ Cups of water and then add more if needed. The dough should be soft enough  so that it will come out easily when pressed though the small holes of the Idiyappam Maker.
To assemble and Steam the Idiyappam
  1. Fit the attachment with the small holes to the Idiyappam maker and fill it with the rice dough. Wet your palms with water to avoid the dough sticking.
  2. In the bottom of the Idli mold add a teaspoon of grated Coconut and press a layer of  Idiyappam strands on top of that.
  3. Once a nice layer of strings are formed, place a teaspoon full of the filling in the middle and press more dough on top of the filling so that the filling cannot be seen.
  4. Keep this in a steamer and cook for 8 to 10 minutes or until cooked through.
  5. Once slightly cooled, invert the Idiyappam carefully and serve hot.
Notes:
  • In this amount of ingredients there will be some left over filling, which can be a very delicious side dish with stuffed Idiyappam.
  • The minced meat mentioned in the recipe is raw minced beef. If you have only cooked and shredded meat then there is no need to pressure cook.
  • You can use the filling of your choice.
 



Make it, enjoy the deliciousness and
serve it to your family with love…


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