Iddiappam / String Hoppers / Rice Noodles/ Noolputtu

These are freshly pressed noodle clusters/ bunches/ patties, delicately steamed to perfection.This is one dish which will workout very well even if you make mistakes at any point of time and there is no compromise in taste too. Iddiappam is quick & healthy as it is steamed. It’s a culinary specialty in Tamilnadu, Kerala, coastal areas of Karnataka & is also popular in certain areas of Srilanka.

Method-

• Mix 1 cup of rice flour with 1 cup warm water,1 tsp ghee & salt.
• Knead into smooth dough. Apply little oil over the dough and insert into the press. Idiyappam maker is same as the chakli maker.
• Put a small quantity of dough into the press and press it on the idly moulds greased with oil.
• Steam the idly cooker for 8-10 minutes.

Iddiappams are served with a variety of veg & non-veg curries as well as dressings, sauces, chutneys, etc.

My variations-

1.        Modak puran - mix of grated coconut, jaggery & ghee.

2.      Orange-honey-ginger dressing – reduce orange juice, honey & ginger till saucy consistency.

3.      Green mirchi thecha

The taste of success

My first ever show of cookery outside my circle of relatives & friends......
There was this cooking competition last month held at Dadar & I was totally on for it. Super excited I was but there was a catch! My tickets were already booked for trip from Thursday till Sunday morning & the competition was on Sunday at 11am! 
The theme was 'Soya' & we had to prepare a sweet & a spicy dish. I planned my dishes such that varied forms of soya are incorporated. My spicy starter was squid packets using soya granules & dessert was a soya cheesecake using soya milk & soya biscuits. I din't wanna miss this chance at any cost but I knew the cake would take time to set. I decided to make the cake on Thursday itself....juggling packing for the trip after work & making the dessert was fun & everything seemed to have turned out well.
I returned back on sunday at 9am & I still had a spicy dish to prepare along with the plating of both before 11am! My race against time bagan...thankfully granules & squids both cook fast! I was ready with my platter by 11. The judges liked my fare & my hardwork payed off, I won!!!


Soya Strawberry Cheesecake


For the base:
Ingredients:
soya cookies - 4
butter - 2 tbsp
Method : Crumble the cookies & mix in frozen butter. Layer the granulated mixture on the cake plate after placing the cake cake ring. Set in fridge for 10min.


For the cake mix:
Ingredients:
soya milk - 200ml
cream cheese - 150gm
sugar - 5 tsp
strawberries - 5 large
cream - 2tbsp
gelatin - 1 tbsp
Method : Soak gelatin in 2 tbsp water for 5 mins. Heat it till gelatin melts, do not boil.
Blend all the ingredients together except gelatin. Add the gelatin & pour the mix over the base. Set in fridge for 2hrs.


For the glaze:
Ingredients:
strawberries juice - 1/2 cup
gelatin - 1/2 tsp
Method : Soak gelatin in 2 tbsp water for 5 mins. Heat it till gelatin melts, do not boil. mix with the juice. Add on top of the cake. Set in fridge for 10mins.


Decorate with pieces of strawberries.

Schezwan Squid Packets


Ingredients:
squids - 3
onion - 2 tbsp
tomato - 2tbsp
capsicum - 2 tbsp
soya granules - 1 cup soaked
italian herbs - 1 tsp
oil - 2 tbsp
salt to taste
schezwan sauce - 2 tbsp


Method : Fry veggies in oil add the granules, herbs, salt & sauce. Cook for 15mins till soya is cooked. Add little water if needed. Fill the squids with the filling & steam for 10mins.