This is a personal favorite of mine and now that I’ve started cooking it regularly it’s become the favorite of my husband too so much so that it’s requested and cooked at least every 2-3 weeks. It’s spicy, tasty and very filling too. The steaming can be done with the rice cooker too. Now on with the recipe.
Idiyappam (String Hoppers) Recipe
Ingredients:
Raw rice flour 1 cup
Boiling hot water 1½ cups
Salt to taste
Method:
Roast the rice flour in a heavy bottomed cooking utensil over a low flame, stirring continuously till the raw smell is lost. The flour must not turn brown. Transfer the roasted flour to a mixing bowl. Add salt to taste and mix. Add boiling hot water and mix with a wooden spoon to make the dough soft. Grease the idly stand with oil. Place the prepared dough in a sev mould and fill the greased cups of the idly stand. Add about two cups of water to the pressure cooker. When the water begins to boil place the idly stand and steam for 15 minutes. Cool slightly and transfer to a serving dish and repeat with the remaining dough.
Mutton Stew Recipe
Ingredients:
Mutton pieces ½ kg
Onion sliced fine, 1 small
Ginger chopped finely, 1 inch long
Green chilies slit lengthwise, 8-10
Coconuts 1½ -2
Cinnamon 1 inch stick
Cloves 4
Green cardamoms 4
Whole pepper corns ½ tsp
Curry leaves 10-12
Salt to taste
Oil 1-2 tbsp
Ingredients to be ground:
Split Bengal gram (chana dal) 2 tsp
Whole peppercorns ¼ tsp
Cumin seeds ¼ tsp
Coriander seeds ½ tsp
Method:
Scrape the coconuts and soak in two cups of warm water for five minutes. Grind in a blender and squeeze through a muslin cloth to extract thick milk. Repeat this process two more times but with only one cup water each time to get second and third thinner extracts. Don’t mix the first extracted milk with the latter two. Dry roast the ingredients to be ground. Cool and grind to a powder. Wash and drain the mutton pieces. Heat the oil in the pressure cooker. Add the cinnamon, cloves, cardamoms and pepper corns and sauté till fragrant. Add the sliced onion and sauté until soft and pink colored. Add the ginger, green chilies, and curry leaves and sauté for a minute or two. Add the mutton pieces and sauté until the water has evaporated and the mutton begins to fry. Turn the flame to low and add the second and the third extracts of coconut milk. Add salt to taste and cook the mutton for fifteen minutes in the pressure cooker. Now sprinkle the ground powder and bring to a boil. Remove from heat and add the first extract of coconut milk. Adjust salt and reheat for a couple of more minutes on a low flame. Serve hot with idiyappams.
Tags: Cinnamon, Cloves, Coconuts, Coriander Seeds, Cumin Seeds, Curry Leaves, Ginger, Green Cardamoms, Green Chilies, Idiyappam, Idiyappam (String Hoppers) With Mutton Stew Recipe, Mutton, Mutton Stew, Oil, Onions, Raw Rice Flour, Salt To Taste, Split Bengal Gram, Whole Pepper Corns, Whole Peppercorns