Monday, November 23, 2009

In the Land of Coconut recipes

Though the restaurants in Fort Kochi area were largely disappointing, much of the time on this trip to Kerala we ate very well. On the day we ventured into Matancherry, we also hunted up Rahmatullah of Biryani fame. The place was absolutely no frills. The seating arrangements reminded me of the strictly utilitarian school benches and in terms of choice; well, we were offered Mutton Biryani or Chicken Biryani. We dutifully chose both. This was Biryani at its simplest. Very little oil, the very basic of whole garam masala spices and large chunks of meat to soothe one down. And awfully reasonably priced!
Breakfast was always at the homestays so we always began the mornings on a great note. Idiappams figured twice on our breakfast menu on this trip. Both time it was paired with egg curry, Malayali style. The Following Iddiappam recipe as I saw it done by Dai Kutty of GKRiverHomestay. Its simplicity itself. Iddiappams are by themselves bland and are great for absorbing any kind of flavours. These are best eaten warm.


2 and half cup rice flour
2 and half cups coconut milk
1 cup hot water
1 teaspoon salt
1 Tablespoon oil

3 Tablesppon, grated, fresh coconut
1 green chlli, very finely chopped

Idli steamer
Rice mouli

Bring the coconut milk and hot water to a boil. Sieve the rice flour and salt and mix. Pour the hot coconut milk mixture into the flour. As you pour, mix in the flour so that it brings the flour just together. It should be in-between a dough and a batter. The whole coconut milk mixture may not be necessary.
Mix the grated coconut and green chilli. Dai and her mother-in law oiled the mould and sprinkled a little bit of this chilli-coconut into the idli moulds. The rice mouli they had was beautiful piece of brass. A small container with a sieve and another solid piece with handles on both sides to press the dough. You fill up the container with the sieve with the batter and press down the solid piece which fits into it. The rice noodles which come out are put straight onto the idli mould. Once they are filled, the moulds are closed and placed into the steamer. 10 to 15 minutes of cooking should be more than sufficient. Take off from the steamers. Dai used a large metal spatula to unmould.

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