Some Indian Food recipes and Kitchen Tips

Tips on Indian Cooking

When I started cooking first I had to learn everything by trial and error. These are some of my recipes for my daughters who are both newly married [:-)] whenever they feel nostalgic for Mom's cooking. Others are also welcome !

Friday, May 14, 2010

Vella pidi Kozhukkattai

1 cup idiyappa mavu

1 1/2 cups water

1/2 cup jaggery

1/4 tsp salt

1/2 cup grated coconut

1/4 tsp cardamom powder


Heat the water in a deep pan and dissolve the jaggery in it. Strain it to remove the dirt from jaggery.
Again bring it to a boil in a deep pan.
Put in the coconut gratings, cardamom powder and salt.
When it starts boiling, add the flour stirring continuously.
When it is cooked and leaves the sides, cool it.
Make pidi kozhukkattai and steam it in an idli maker.
Serve as a healthy snack.

pidi kozhukkattai

1 cup idiyappa mavu

2 cups water

1 tsp salt

To season: 1 tsp oil, 1 tsp mustard, 1 tsp urad dal,  a pinch of heeng (perungayam), 2 red chillis split into 4 pieces and a few curry leaves.


Heat  the oil in a deep pan. Put in the seasoning ingredients, with mustard first, follwed by the others in the order specified above.
Pour in the water and salt.
When it boils add the flour little by little, stirring the contents continuously.
When it is cooked and the doulgh leaves the sides of the pan, take it off heat.
Cool it and take a lemon sized ball of the dough in a wet hand and press it to make a 'pidi kozhukkattai'. Put it in a idli maker.
Finish all the dough likewise and steam it in the idli cooker for ten minutes.
Take it off the heat and serve with coocnut chutney.

How to prepare Idiyappa Mavu

How to prepare Idiyappa mavu:

Clean and wash 1 kg of raw rice. Drain it.
Dry it on a towel on the counter indoors till water is evaporated.
Give it for grinding in a flour mill.
Cool it on a paper, spreading it flat.
Pour it into a tall cooker vessel.
Put it in a pressure cooker and cover it.
Pressure cook for 20 minutes.
Take it out and cool it on a paper using a fork to spread the hot flour.
Sieve it through a fine sieve and dry it indoors till it is completely dry.
Store it in an airtight container in the fridge for future use.

Some people dry roast the ground rice flour little by little but this pressurecooking method is easier by comparison with the same result.

If you find this process too cumbersome just use the readymade raw rice flour available in the market instead of washing and grinding raw rice.

If even this step is too much, just use the readymade idiyappam flour for recipes calling for idiyappa mavu.