Nool puttu/Idiappam/String Hoppers (Product Review)

 

I'm doing a product review for ready to use idiappam flour its easy to use no fuss but i have my own pros and cons with the product. today i will review 2 very popular brands available in Bangalore Product A(Double Horse) Product B(Nirapara). I must say these products are a boon for any working women, college student or a bachelor as we do not have time these days to research and select the rice then wash it soak it sun dry grind it...gosh... its lot of work...if you have the time then go for it...all that work...i call it waste of time...but this is a product which can make things super simple and easy to use all of us choose easy to use products right. then give these products a chance and try it out its exactly like olden days and the flour quality is super we love it at home its instant and super fun to involve the entire family into cooking.

Product A (Double Horse)

Pros

• Great hygienic packaging.
• Good product and moneys worth best quality rice used for flour.
• We can use the product for many recipe other than string hoppers.
• Now available international all major Indian food stores carry it  good for any Indian staying abroad.

Cons

• Precise recipe information not provided.
• Being a international brand if proper recipe information is not given its tough for a first timer.
• Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet. 

Product B (Nirapara)

Pros

• Excellent  product and moneys worth best quality rice used for flour.
• We can use the product for many recipe other than string hoppers.
• Now available internationally all major Indian stores carry it . good for any Indian staying abroad.

Cons

• Not satisfied with the packaging has tiny holes in them when ever i purchase from store.
• Being a international brand if proper recipe information is not given its tough for a first timer.
• Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet. 

Utensils Used:

This is nool puttu/ Idiappam maker you can even use murrukku maker with fine mesh plate...

I tend to loose the fine mesh plate in the murrukku maker....

Idilly Stand or mesh steam plate:

Ingredients:

• Ready To Use Rice Powder -2 Cups
• Water - 3 Cups
• Oil - 2 Tbsp
• Salt to taste

Lets Prepare:

• Boil 3 Cups of water in a heavy bottom pan.
• Add 1/2 Tsp Salt to the boiling water.
• Measure 2 cups of ready to use idiappam flour.
• Remove 1 cup of boiling water reserve for later.
• Add the flour to boiling water and stir well with out lumps the flour should form into a smooth dough remove from flame and allow to cool.
• Add 2 Tbsp of oil to the prepared dough and knead well sprinkle the reserve lukewarm water if needed and knead to soft dough.
• Oil the contraption and idilly plate well.
• place water in the steamer to steam the idiappam.
• Take a small portion of dough and add into the contraption place the press the noddle in the idilly stand and steam for 10 minutes remove from flame de-mould and serve hot...Enjoy..:)

Excellent recipe for breakfast or dinner good for people who are on diet...can be served in different ways with curry or just boiled veg but in my next recipe i will show how i prepare 2 simple varieties using idiappam...

I've done the product review on youtube in english do watch and enjoy...:)

Aam Ka Panna (Raw Mango Juice)

Ingredients:

1 Raw Mango

Fist full Mint leafs

1/2 Cup Jaggery or Sugar

1/4 Tsp Jaljira Powder or Cumin Powder

1 1/2 Tbsp Lime Juice

1 Pinch Salt

3 Cups Water

Method: 

• Wash the mango and mint leafs throughly pat dry.
• Finely chop the mint leafs.
• Chop the mango into large chunks.

• In a heavy bottom pot boil the water add the mango to the boiling water and cook till well done.
• Once the mango has cooked the skin will discolor the pulp will cook to a soft constance.

• Remove the cooked mango and reserve in a plate.
• After removing the mango to the same water add sugar or jaggery  stir and allow the sugar to melt remove from flame and allow to cool.
• Once the cooked mango has cooled a bit remove the pulp using a spoon or knife.
• In a mixer jar add few mint leafs along with mango pulp and grind to a puree add water to grind if needed.
• Mix a pinch of salt to the jaggery water add the mango puree and mint leafs stir well add lime juice, jaljira powder and stir well.
• Chill the prepared mixture just before serving add chill water and sugar if needed stir well serve chilled...Enjoy...:)

Requested video: Musicbox, kavinair, loveguru100, suji , shiludeep, Kumar, radhamani & doradoll...love you guys... keep watching...Enjoy...♥♥♥ 

Mushroom Chops Masala

Ingredients:
2 Cups Button Mushrooms (cleaned and quartered)
1 Large Bell Pepper/Capsicum (cubed)
1 Large Onion (finely chopped)
1/2 Cup Spring Onions
1 Tbsp Ginger Garlic Paste
2 Green Chillies
1 Tbsp Chinese 5 Spice Powder 
1/2 Tsp Pepper Powder
2 1/2 Tbsp Oil
Salt to taste
Mint and Lime juice for garnish.

Lets Prepare:
Heat a wok with oil add the onion and ginger garlic paste fry till the onion turns transparent add the 5spice powder and chillies till onion turns transparent.

Add the mushroom and capsicum fry place a cover and allow the mushroom to wilt down a bit in 5 minutes you can see the amount of moisture the mushroom has oozed depending on the moisture add very little water for the bell peppers to cook place the cover back and allow the moisture to evaporate at the same time mushroom and the pepper should have cooked in add the spring onion and pepper powder and fry for 3 more minutes.

Garnish with lime juice and mint leafs serve hot with any rice dishes best served with south Indian meals...Enjoy...:)

Cheese Stuffed Shami Kabab Recipe

 

These melt in your mouth gooey, cheese stuffed shami kababs are perfect for winter or monsoon season 😉

Ingredients:
250 Grams Lamb Mince
1/2 Cup Split Chickpeas/Channa dhal
1 Tbsp Ginger & Garlic Paste
2 Green Chillies
4 Dried Red Chillies
1 Tbsp Coriander Powder
1/2 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Garam Masala
1/4 Tsp Black Pepper Corns
1 Tbsp Fennel Seeds
2 Tbsp Fresh Coriander Leafs
1 Cup Water
Oil for frying
Salt as per taste.

Stuffing:
2 Cubes Cheddar Cheese
1/2 Medium Onion 
2 Green Chillies
Fist Full Coriander Leafs
1/4 Tsp Salt
1 Pinch Chat Masala (Optional)

First Step:

1. Wash the chickpeas thrice and soak for 1/2 hour, the dhal should double in size.
2. Drain the water and reserve in a bowl.

Second Step:

3. Grate the Cheese add the onion finely chopped chillies and coriander leafs and salt mix well cover and refrigerate.

Third Step:

4.Heat a heavy bottom pan or wok add the meat, soaked and drained dhal, 2 chillies, dried chillies, turmeric powder, coriander powder, chilly powder, fennel seeds, pepper corns, ginger garlic paste, coriander leaves and salt add water stir well cover and cook till the meat and dhal is well done.

5. Once the meat and dhal has cooked allow the moisture to evaporate remove from flame allow the mixture to cool down.

Fourth Step:
6. Add the meat mixture to a blender and grind to a paste with out adding water check for salt add if needed.

6.Remove the cheese from the fridge mix once.
Take a portion of the ground meat mixture create a ball and form a well in the center of the mixture take 1/2 tsp of filling and place it in the middle now cover all the edges and seal the filling create a patty shape.

7. Heat a tava or skillet on low flame add 2 Tbsp of oil start frying the patty gently turn the patty to the other side once its brown fry till both sides of the patty turn to light golden brown color..serve hot with mint or radish chutney...Enjoy...:)

Stuffed Peas Paratha

 Ingredients For Dough:
1 Cup Whole Wheat Flour
1 Cup All purpose Flour/Maida
1 Tbsp Chilly Flakes
1/2 Tsp Salt
2 Tbsp Oil

Ingredients For Filling:
1 Cup Fresh Green Peas
1/2 Tsp Chat Masala
1 Inch Ginger
3-4 Green Chillies
1 Tbsp Cumin Powder
1 Pinch Asafoetida
Fist Full Coriander leafs finely chopped
2 Tbsp Oil
Salt to taste

First Step:

• In a bowl add maida and whole wheat flour add the chilly flakes and salt mix all the ingredients together add water little by little and knead the dough to a soft consistency add oil and knead further to a soft dough cover and allow the dough to rest for 1/2 hour.

Second Step:

• Boil or steam the green peas drain the water if any pat dry and reserve in a bowl.
• In a coffee grinder or mixer jar  add the ginger and chillies grind to a coarse paste with out adding any water.
• Add the cooked peas to the coarse ground masala and grind to a coarse paste reserve in a bowl do not add water while grinding.
• Heat a wok with 2 tbsp oil add asafoetida and tip in your green peas paste fry for a minute add the cumin powder and chat masala mix well and fry add salt and coriander leafs stir well and fry for 10minutes till the moisture has gone and all the ingredients combine well.
• Reserve the peas mixture in a bowl and allow to cool down completely before filling.

Lets Prepare:

• Make medium size roundels out of the dough and dip into extra flour place it on a rolling board using a rolling pin flatten the sides of the dough leaving the center take about 4 to 6 tbsp of filling and place in the middle fold all the edges sealing the filling in the middle and roll back into a roundel and dip the roundel in the flour roll out into a paratha.
• Heat a skillet/tava or fry pan start frying the paratha flip to either sides of the paratha add 1tbsp of oil and fry the paratha Serve hot with raita or pickle...Enjoy...:)

I agree i'm not an expert cook as my mom to prepare perfect round paratha anyhow this is my first attempt trying to prepare peas paratha if i can do it so can you try it out its fun and super easy.

My recipe demo in English...watch..enjoy...:)

Strawberry Lassi

Ingredients:
5-6 Strawberry's
1 Cup Yogurt
2 Tbsp Butterscotch chips
1 Tbsp Sugar
1/2 Cup Ice cold water

Lets Prepare:

• In a mixer jar add the strawberry's, sugar and water blend well.
• Add the yogurt and butter scotch chips along with bit more water and blend well.
• Chill in the fridge for 15 minutes before serving mix well and serve chilled in a strawberry decorated tumbler...Enjoy...:)

My video demo in detail for the recipe do watch...Enjoy...:)

Cucumber Cold Soup Recipe

Updating this recipe with new video and photos on this blog :) 

Cucumber Lassi or Cucumber Cold Soup Recipe Video on Vidyascooking 😉

Ingredients:
1 Medium Cucumber
1 Small Carrot
5 Sprig Mint Leaves
Fist Full Coriander Leaves
1 Tsp Cumin Seeds
1/2 Tsp Pepper Powder
1 1/2 Cup Yogurt
1/3 Cup Water
Salt to taste.

 Lets Prepare:

• Peel the cucumber and cut into half with a help of a spoon remove the seeds and chop into chunks wash thoroughly drain and reserve.
• Peel the carrot cut into chunks wash drain and reserve.
• clean the mint and coriander leafs wash thoroughly pat dry set aside.
• In a blender add the cucumber, carrots, mint, coriander, cumin and  pepper grind to a fine puree.
• Add the yogurt to the ground puree add salt as per taste and blend once more if needed add water blend well. serve chilled...Enjoy....:)

Macaroni Kichadi Recipe

I totally came up with this recipe one day we had lot of boiled veggies and cooked leftover dhal combined all the ingredients to create a yummy macaroni kichadi. Out come was superb everyone enjoyed and appriciated my efforts.

Ingredients:
1 1/2 Cups Elbow Macaroni
1/2 Cup Pigeon Peas / Toovar Dal
1 Medium Onion (finely chopped)
1 Large Tomato (finely chopped)
2 Cups Mixed Vegetables (Cauliflower, Green peas, Green Beans, Carrots)
1 Tbsp Ginger & Garlic paste
3 Green Chillies
2 Sprig Curry leafs
Fist Full Coriander leafs
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
1 Tsp Cumin Seeds
3 Pods Cardamom
4 Cloves
1 Inch Cinnamon
1 Cup Shredded Cheddar Cheese (Shredded)
Asafoetida a pinch
3 Tsp Clarified Butter
Few Drops Lime Juice
1 Tbsp Oil
Salt to taste.

Lets Prepare:

1. Cook the macaroni al-dente drain and reserve in a bowl.
2. Steam or boil the mixed vegetables and reserve in a bowl.
3. Wash the dal add 1 1/2 cups of water and cook the dal in a pressure cooker till well done.
4. Heat a heavy bottom Wok or a Pan use nonstick if possible add oil and clarified butter add the cumin and spices  allow to splutter a bit  add the ginger garlic paste along with the curry leafs stir and fry a bit add the onion, tomato and chillies  add a pinch of asafoetida stir and fry till the onion and tomato sofens a bit add the chilly powder, coriander powder and the turmeric powder to the tomato stir and fry a bit add the dal stir well add the vegetables and salt stir well check and if needed add 1 cup water cover allow to boil.
5. Add the coriander to the boiling veges stir add the cooked macaroni stir check for salt add if needed sprinkle the shredded cheese on top cover for few minutes serve hot once the cheese melts....serve hot with raita...Enjoy...:)

Prawn Vadai / Iraal Vadai

Ingredients:
1/2 Cup Roasted Bengal Gram/Pottu kadalai
250 Grams Prawns(shelled and deveined)
1/2 Medium Onion( Finely Chopped)
Fist Full Coriander and Mint (Finely Chopped)
5 Green Chillies
1/2 Inch Ginger Piece
1 Tsp Fennel Seeds
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Ginger & Garlic Paste
1/2 Cup Water
Oil for frying
Salt to Taste.

Lets Prepare:

• Heat  a heavy bottom small pan or wok add 1/2 cup water add the prawns, chilly powder,coriander powder,turmeric powder, salt, ginger and garlic paste stir and cover cook the prawns for 10 minutes it should be half done and the water should evaporate completely. remove from flame set aside.
• In a coffee grinder/small mixer jar add the roasted gram dhal and grind to fine powder reserve.
• Using same mixer jar add the prawns and coarse grind and reserve in a bowl.
• Using the same mixer jar prepare the chilly masala add the 1/2 inch ginger, fennel seeds and green chillies coarse grind the masala you may add salt while grinding the masala.
• To the reserved prawns add the powdered dhal chopped mint and coriander, onion,chilly masala mix well without adding water cover and allow to rest for 5 to 10 minutes before preparing vadai.
• Heat oil in a wok.
• Take lime size dough flatten into round vadai  using the center of your palm slowly slide the flatten vadai into the hot oil fry till golden brown and drain the oil...serve hot for any south Indian meal or as a snack with mint chutney...Enjoy...:)

Mint Chutney: In a mixer grinder add fist full of mint and coriander, 1/2 onion, 1/2 tsp cumin, 2 green chillies ,2 cloves garlic along with some salt add little bit of water and grind to a smooth paste add few drops of lime before serving mint chutney.

I've done a detail demo video for the recipe do watch and Enjoy...:)

Chilly Chicken Recipe Restaurant Style

Recreated Nagarjuna style chilly chicken recipe. Nagarjuna is an iconic andhra style restaurant in Bangalore. The menu features this chilly chicken dish, locals visiting this place for biryani will always order chilli chicken and mutton biryani here. 

Aslo best side dish for fried rice and chapati...Thank you so much for visiting my blog try this recipe and share with friends and family. Please do not copy any content and pics from this blog if any material needed contact me vidyascooking@gmail.com 

Subscribe to me on Youtube English and Youtube Tamil...

Ingredients:

500 Grams Chicken
I used boneless chicken thigh thats all I had stored in the freezer. please use with bones its tasty...:) 

1/2 Cup Green Chilly Sauce (you can add more)

4 Tbsp Soy Sauce

2 to 3 Eggs

1 Pinch Ajinomoto/MSG

200 Grams Chilies slit and de-seeded 

3 Tbsp Clarified Butter

2 Tbsp Oil

Salt as per taste.

Let's Prepare:

• In a bowl add the chicken tip in the soy and chilly sauce add the egg mix well and allow to marinate in room temp for 30 minutes if your in a hurry you can allow to marinate for 15 minute.
• Heat a wok on medium flame add  the butter add the slit green chillies to the hot butter and fry for a minute drain and reserve to the let over butter add oil tip in the  marinated chicken fry a bit cover and allow to cook on a low flame keep stirring once in 2 minutes.
• once its half way done check for salt and add salt and slit green chillies fry uncovered if you like to serve with little bit of sauce it will take 15 minutes of cooking time but i like it a bit dry for rice it takes 20 minutes for me add the msg/ajinomoto stir well and serve hot excellent side dish for south indian meals or best served with biryani we love it. try it your self....Enjoy...:)

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