Sweet Idiyappam ( Stuffed with Coconut & Jaggery )

Sweet idiyappam is filled with coconut & jaggery flavored with cardamom .... I have already posted a  Idiyappam recipe which i make it often for breakfast  with Egg Stew  or Varathuaracha Kadala / Bengal Gram Curry & sometimes when i feel lazy to make curries i make with the same dough  2 other varieties both savory ( which i'll post later) & sweet Idiyappam which is more easy to make as i have grated coconut & jaggery in the fridge it's a breeze to make this sweet version... 
So here is my version of making sweet idiyappam 😊

Pre-Note : To make the raw rice dough click here  →  How to make raw rice dough -No 2 

Ingredients : For the coconut  jaggery filling.

• 100 gm grated coconut.
• 60 gm  crushed or powdered jaggery ( Adjust as per taste ).
• 1/4 tsp cardamom powder.
• 1/2 tsp ghee.
• Banana leaf cut in round shapes.

Method :

• Take a microwave safe glass plate, add crushed jaggery, cardamom powder. grated coconut & ghee. Mix well & place in a microwave oven & cook on high power for 1 min..Remove & stir once with a spoon & again microwave on high power for 30 sec..Remove from microwave. Once it's cold mix well  with your fingers ..ready to use coconut jaggery mixture,keep aside..

•  While cooking in microwave you can even add raisins or finely chopped Kerala bananas (nenthrappazam)...

• For the idiyappam raw rice dough step by step pic on no 2 click here →  How to make raw rice dough 
• Take a small portion of the Rice dough  shape into log & press into the Idiyappam presser.
• Press into circlets through the Idiyappam presser onto a greased banana leaf.( let the circlets be a thin layer ) & place the leaf on a thali
• Next spread a thick layer of the coconut jaggery mixture on the idiyappam..

• On top of the of the coconut layer press another circlets of rice dough through the Idiyappam presser
• Steam them for 10=15min...Serve hot it looks awesome & yummy!!!

Idiyappam stuffed with coconut & jaggery, there's another version is what we malalyalees call it ela ada steamed rice parcel in banana leaf  & mangaloreans  call it Patholi steamed in turmeric leaf.. 

For ela ada / patholi  you have to flatten the Rice dough evenly on the banana leaf  or turmeric leaf  place the coconut jaggery filling on the center of the leaf ....Now fold the leaf gently horizontally or vertically press the edges & steam till done..When warm remove the leaf  & serve hot 😋.

How to make rice dough ( Basic cooking)

Today's basic cooking is about how to make rice dough..It's used for number of ways to create delicious recipes ...
Rice dough can be made in 2 types of rice in Kerala it's made in parboiled rice & in Karnataka it made in raw rice..I prefer to use the former for dumplings the way mom used to make e.g -Savoury Rice Dumplings , Meen ( fish) pathri& ella ada / patholi &semige / rice sevai(Mangalorean rice noodles )....

1-Ingredient for parboil rice dough : The authentic way but not a fast process...

• 200 gm parboil rice.
• 1/2 cup grated coconut.
• 1 tsp saunf / fennel seeds.
• 1 tsp salt or according to your taste.

Method : 

• Wash the rice well, pour three able the amount of  hot water over the rice cover & let it soak for 5-6 hrs..( Soaking the rice in hot water makes the rice soft & grinds faster)
• Drain the water & grind the rice,grated coconut,saunf, salt to a fine paste adding little water as possible to make a thick paste....
• Can store them in air tight containers & freeze them for 1 week...
• Thaw & knead well before use

2-Ingredient for raw rice dough: This is fast & easy..All you need is rice flour..

• 1/2 cup fine rice flour.
• 3/4 cup or as required hot boiling water.
• 1/4 tsp salt or according to you taste.
• 1 tsp oil.

Method :

• Boil the water & keep aside.

• In a deep bottomed pan add the rice flour, salt, oil & mix well..
• Pour hot water little by little stirring thoroughly with a spatula till you get lumps or enough to make a paste ( you can't use your hands coz the mixture will be very hot) cover with a lid till its warm enough to use your hands..    

• Once it's warm enough using you hands knead the mixture ( if required add hot water) until you get a smooth & soft dough( no need to knead like a bread dough) cover or else the dough will end up drying..It's ready to use for modak, Iddiyappam , patholi etc......

Check out- Savoury Rice Dumpling
             
                   Iddiyappam

                  Meen ( fish) pathri

Tangy Spicy Fish Curry

Fish lovers dig into this spicy, tangy fish curry made in coconut oil & kokum cooked in earthen pot( manchatti).. We malayalee's call this dish pulli mullatta. my mom was a fish lover,she loves rice & fish...If she visits the fish market then it' s a feast @ home on that day she makes different varieties of fish dishes  Fish curry , fried fish & her favorite pulli mullatta (tangy spicy fish curry) 😋 My brothers & dad used to come home for lunch early when they come to know mom has been to the fish market 😊that's the fondest memories when families are gathered around the table for the food. My sis just like mom is a fish lover & cooks different varieties of fish dishes in one day 😄 Mom used to make the best fish curries ( Kerala style ) my fish curries doesn't taste anywhere near what she used to make it was lip smacking  😋

 

Mom;s pulli mullaga ( tangy spicy fish curry)is a simple curry instead of kokum she used tamarind juice & her curry was more spicy 😝 & doesn't season the curry...  I re-created one of her favorite dish with kokum & byadgi red chilies & seasoned  with onions...

Ingredients :

• 200 gm fish ( rawas ( king fish ), pomferet or any fish you like)
• 6 byadgi red chilies( Soak in hot water for 10 mins )
• 25 gm kokum.
• 2 tbsp coconut oil.
• 1/2 tsp grated ginger.
• 6 crushed garlic.
• 60 gm shallots.
• Few curry leaves.
• 2 green chilies.
• 1 tsp coriander powder.
• 1/2 tsp turmeric powder.
• 1/2 tsp jeera / cumin powder.
• 1/2 tsp salt or according to your taste.

For marinating the fish : Make a paste with 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp salt & rub it all over the fish pieces & keep aside for 1/2 an hr...

• Wash & soak the kokum in 1/4 cup water & keep aside.
• Drain the water from the red chilies & grind to a fine paste.
• Pour the red chilly paste in a earthen pot ( manchatti)add little water to the blender mix well & pour into the earthen pot add 1/2 cup water or more if you required to make a gravy.
• Add in the kokum with the water.( if you don't have kokum can add tamarind paste)

• Heat 2 tbsp coconut oil in a pan fry the fish slightly on both sides, remove the fish & keep aside.
• In the same pan add the curry leaves, garlic,ginger,green chilies & sliced shallots.

• Saute them till light brown Add in the coriander powder, turmeric powder, jeera / cumin powder saute for a sec...

• Add the fried ingredients into the chilly kokum gravy check the salt let it boil for another few  min..
• Add the fried fish pieces..

• Cook till the gravy is semi thick..Off the flame & keep aside for at least for 1/2 an hr..Tastes much better...

• Serve hot with steamed rice😋