IDIYAPPAM BIRIYANI - STRING HOPPER BIRIYANI

 

    The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration into my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home. I came up with this recipe when my son & daughter said that they tasted this Biriyani at our friend's place in India. Both my kids who are not a big fan of Idiyappams loved this recipe, and hence I was sure I wanted to give a try.

 

    Idiyappam Chicken Biriyani is one delectable version of a Biriyani with a twist. And if you love Biriyani, then this recipe is sure to appease you. Perfectly cooked Idiyappams and Chicken Pieces with the right amount of spices and flavourings add a crown to this top-notch dish teasing your taste buds, all the way making you a die-hard fan of Idiyappam Chicken Biriyani. 

 

    This is a quick & easy recipe which could be prepared with left-over or store-bought Idiyappams. The method of making this Idiyappam Chicken Biriyani is very simple and can be fixed within 30 minutes. All the more Idiyappam Biriyani serves best to be served for Breakfast, Lunch or Dinner. Serve it hot with your choice of Vegetarian or Non-Vegetarian Curries or Raitha.

 

For a detailed recipe on HOW TO COOK IDIYAPPAM/STRING HOPPER, Click here...  

   

 

 Cuisine - South Indian (Tamilnadu)

 Course - Main

 Spice Level - Medium

 Difficulty - Medium

 Serves - 3- 4

 Author - SM

 

 

Preparation Time - 25-30 Minutes

 Cooking Time - 30 - 45 Minutes

 For more BIRIYANI Recipes, Click here...

HOW TO MAKE IDIYAPPAM CHICKEN BIRIYANI - STRING HOPPER BIRIYANI

IDIYAPPAM BIRIYANI - STRING HOPPER BIRIYANI

INGREDIENTS:

 

To Cook Chicken:

 

Chicken - 1/2 Kg

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn

Garam Masala - 1/2 Tspn

Salt - To Taste

Water - 1/2 Cup 

 

Whole Spices:

 

Cinnamom(1" piece) - 2 Sticks

Cloves - 5-6 Nos.

Cardamom - 5-6 Nos.

Fennel Seeds - 1 Tspn

Bay Leaf - 1 No. 

 

For Idiayappam Biriyani:

 

Idiyappam(shredded) - 4 Cups

Onion - 1 No.

Green Chillies - 4-5 Nos.

Ginger - 1 Tbspn

Garlic - 6-7 Cloves

Tomato - 1 No.

Turmeric Powder - 1/2 Tspn

Lemon Juice - 2 to 3 Tspns

Coriander Leaves - a Handful

Mint Leaves - a Handful

Ghee / Clarified Butter - 2 Tbspns

Oil - 2 Tbspns

Salt - To Taste

 

IDIYAPPAM BIRIYANI - STRING HOPPER BIRIYANI

 

METHOD:

 

For Idiyappam/String Hoppers:

 

• Cook Idiyappam and keep them aside.
• Once it cools down, Shred the Idiyappams into fine strands.
• Can use ready-made Idiyappams or leftover Idiyappams for this recipe.
• Refrigerated leftover Idiyappams serves best for this recipe.
• Do not shred the Idiyappam when it is hot, which will result in mushy Idiyappam Biryani.

For a detailed Recipe on HOW TO COOK IDIYAPPAMS/STRING HOPPERS, Click here...

 

To Cook Chicken:

 

• Clean, wash & cut Chicken into small pieces.
• Cook chicken with Turmeric Powder, Red Chilli Powder, Garam Masala & a dash of Salt.
• Add enough water and cook the Chicken Pieces until soft & tender. 
• Once cooked, leave them aside.
• Remove the cooked chicken pieces and keep them aside.
• I have used small chicken pieces in this Idiyappam Biriyani.
• Alternatively, can shred the cooked chicken pieces and use them. 
• Save the left-out chicken stock for later use.

 

For Idiyappam Chicken Biriyani:

 

• Grind Green Chillies, Ginger & garlic into a fine paste & keep it aside.
• Heat Oil & Ghee in a pan, reduce the flame to low.
• Splutter the whole spices mentioned under the list on a low flame until fragrant.
• Immediately, add finely chopped Onions and saute it until it turns translucent.
• Add ground Green Chillies, Ginger Garlic Paste and saute until the raw flavour goes.
• Now add Turmeric Powder and give a quick stir.
• Add finely chopped Tomatoes and saute it on a low flame until it turns soft & cooked.
• Saute it on a low flame until oil separates from the mix.
• Add finely chopped Coriander Leaves & Mint Leaves and give a quick stir. 
• Add cooked Chicken Pieces and mix well.
• Adjust the amount of salt.
• Add shredded Idiyappams and gently mix it along with the Biriyani Masala.
• Drizzle 1 Tbspn of Lemon Juice and mix well.
• Cook this on a low flame for about 3-4 minutes, gently tossing and mixing it all the while.
• Serve Idiyappam Chicken Biriyani hot with your choice on Vegetarian or Non-vegetarian Curries.

 

 

IDIYAPPAM BIRIYANI - STRING HOPPER BIRIYANI

 

NOTES:

 

• Use cold or refrigerated leftover Idiyappam for this recipe.
• Can use ready-made Idiyappams for this recipe.
• Shred the Idiyappams into fine strands. Don't shred the Idiyappams when they are hot.
• Gently toss & mix, while mixing the Idiyappams with the Biriyani Masala.
• Adjust the number of Green & Red Chilli Powder to suit your spice level.
• Adjust the number of spices to suit your taste preference. 
• I have used a combination of Ghee & Oil while cooking this Idiyappam Biriyani.
• Adding Oil & Ghee helps you to get a wonderful texture and gives an awesome aroma to the dish.
• Can marinating the Chicken pieces for at least 2-3 hours or overnight & then cook them before adding it into the Biriyani.
• Marinating helps you to get well flavoured and succulent Chicken Pieces in Idiyappam Biriyani. 

GARLIC MILK - LASHUNA KSHEERAPAKA

     Garlic Milk/Lashuna Ksheerapaka - is going to be the first guest post in Essence of Life - Food, written by my Cousin Dr. P.R. Ranjima(Mrityunjaya Ayurveda Clinic, Coimbatore), who is an Ayurvedic Physician. While talking to her for Medical assistance related to Blood Pressure & High Cholesterol, she suggested a few home remedies with her expertise in the field along with medications. And one was this Garlic Milk. Reading about the benefits and as informed by Ammu(Dr. Ranjima), about the same, I was overwhelmed and wanted to write about it in my blog. I placed a request with her, and she was happy to write about Garlic Milk for Essence of Life - Food. She has also suggested to me that we could write about some commonly followed home remedies in future.  

 

    I am glad and overwhelmed to come up with such posts. Specifically, collecting & writing about some home remedies commonly followed in Indian households, was one basic idea when I started my blog. Also, I had a label marked Home remedies especially, for it from day one. 

A sign of a cold or flu or indigestion or dysentery, the first thing I do is to go for a home remedy before visiting a Doctor. During all these years, I was always sceptical writing about it in my blog. I wanted a trustworthy source, equally vouched by an expert. So, now I think the idea is taking its complete form with the help and expertise of Dr. Ranjima.

 

    But be sure about what you are doing and follow the Home Remedies from trusted sources. 

 

 Follow it, only if it suits you.

 

    And here goes the first Guest Post, a home remedy taken from CHARAKA CHIKITSA - Garlic Milk/Lashuna Ksheerapaka. And once again, Thanks Ammu for the effort and a wonderful writeup.

Lashuna Ksheerapaka – Garlic Milk for Health

 

    Garlic Milk is considered as a highly useful remedy in Ayurveda. It is highly effective & treats multiple conditions of the body. This recipe is taken from Charaka Samhita Chikitsa Sthana 5th chapter 94- 95th sloka.

 

    Garlic is a potent herb used widely in Ayurveda. It is called Lashuna or Rasona in Ayurveda. It contains five among the six tastes, as we know as Arusuvai (Six Tastes - Sweet, Sour, Salty, Bitter, Pungent and Astringent). It is devoid of sour taste( amla rasa). 

 

GARLIC

 

 

    There is an interesting story behind Garlic – When the Devas and Asuras churned the Milky Ocean (Samudra Manthana), the Kalash of Amrita (nectar) was drunk by Rahu who was one among the Asuras. The Devas complained about it to Lord Vishnu and he at once chopped off Rahu's head before the nectar entered his body. According to Hindu mythology, it is believed that the nectar fell along with the blood of Rahu on Earth grew as Garlic.

 

    Though it has qualities of nectar, it also possesses the qualities of Asura blood, So it is avoided by people who follow a peaceful and serene lifestyle & avoided during fasting. Those who take garlic as food or medicine acts as prevention to Vata vyadhis, diseases related to bones, excess fat, worm infestations and digestive disorders due to the presence of qualities of nectar.

 

To read about the HEALTH BENEFITS OF GARLIC, Click here...

 

Recipe Type - Home Remedy
Difficulty - Easy
Serves -  2
Author - Dr.P.R. Ranjima(Mrityunjaya Ayurveda Clinic, Coimbatore), Ayurvedic Physician

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes 

 

For more HOME REMEDIES, Click here...

 

HOW TO MAKE GARLIC MILK

GARLIC MILK - LASHUNA KSHEERAPAKA

    There are various forms of medicine preparations explained in Ayurveda like Lehya, Taila, Kashaya etc. One such preparation where medicines are boiled with milk is called as Ksheerapaka (which literally means cooking in Milk).

 

This recipe can be prepared easily & can be used as a home remedy for various conditions.

 

INGREDIENTS: 

 

Garlic Pods – 1 part(10 Gms)

Milk – 4 parts (40 ml)

Water – 4 parts (40 ml)

Method of Preparation:

• Remove the husk from the garlic pods. 
• Pound them well to make a paste.
• Take the milk & water in a vessel, add the pound garlic pods into it.
• Boil this mixture on a low flame, stirring continuously, until the milk gets reduced to half(40 ml).
• Strain it.

Dosage:

• Divide the quantity into two parts and have it twice a day after food.
• Suitable Dosage: Approximately 10- 50ml for adults.

Benefits of Garlic Milk:

As per Charaka Samhita, it cures

 

• Vata gulma(Abdominal lumps), 
• Udavarta(Belching), 
• Gridhrasi(Sciatica), 
• Vishama jwara(Fever), 
• Hridroga(Heart Disease), 
• Vidradhi(Abscess), 
• Shotha(Edema)

 

    Garlic Milk remedy does not cause bad breath.  The fat and water-soluble active principles are transferred, into the milk. Milk with its coolant nature reduces the hotness and pungency of raw garlic pods. Those who cannot tolerate the taste of garlic, this is the best way to reap the benefits of garlic.  The pungent nature of garlic widens the narrow blood vessels, thus improving good blood flow not only in the heart but also in legs and brain. It prevents diseases due to circulatory problems.
 

Also, Garlic Milk help to,

 

• Reduce bad cholesterol,
• Keep heart healthy,
• Relieve for digestive troubles, 
• Relieve bloating & constipation,
• Reduce back pain and inflammation related to sciatica or spinal disc issues.

Precautions:

• Avoid drinking alcohol and smoking.
• Do not take too much of salty and sour foods.
• Avoid too much exposure to sunlight.
• Reduce stress and anger.

 

*Persons with excess heat, mouth ulcers, & who has burning sensation in eyes and during urination, should consult an Ayurvedic physician before taking the garlic milk.

 

 ______________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

    I am writing, one last post from my first home in Malaysia. Sitting in my usual nook, sipping on hot coffee and prepping to move to a new abode, I'm engulfed in nostalgia. My journey of blogging, deeply intertwined with my culinary explorations, began here.  From next week, I would be sitting in an all-new place. So for the love of my first home in Malaysia - the first home I ever felt like my own little space, a place I loved to go back - My Home Sweet Home. Quite a number of memories - kids grew up in this place & I grew up along with them, learnt so many new things in life.  This corner of my home, where daylight kissed my food photographs, witnessed the creation of countless dishes. And last week went with some few last Photos I wanted to shoot in this corner. For all the love & memories, this wonderful place holds - My Sweet little first Home in Malaysia. 

    As a tribute to this sanctuary of memories, I'm sharing a cherished recipe from my childhood - Amma's Vendakka Puli, a tangy Okra curry that's a staple in Palakkad cuisine. 

Unlock the Secrets: Crafting Amma's Vendakka Puli

 

MINT PARATHA - PUDINA LACHCHA PARATHA

    Mint is my favourite herb. The flavour of fresh Mint is something I love the most. May be as Chutneys or Raithas when added into Curries or Biriyanis & Pulaos as a garnish, or in Parathas, the refreshing aroma of the herb makes the dish welcoming.

 

    'Pudina Paratha/Mint Paratha' is a unique tasting Paratha prepared with Mint Leaves/Pudina & Wheat Flour. Mint Paratha is a delicacy by itself and is known for its simplicity & flavour. But This Pudina Paratha is layered like the 'Lachcha Paratha'. They are crisp as well as flaky, and when served hot, it is an utter treat. This Pudina/Mint Paratha has a balanced flavour from Mint leaves along with its refreshing aroma and the taste & flavour of other mild spices added into it.

      

    Stuffed Indian Bread/Parathas are Rotis prepared with immediately available ingredients in an Indian Kitchen. North Indian Cuisine has a wide range of variable recipes with a variety of stuffed Parathas. Parathas are cooked with Whole wheat flour(Gehun ka Aatta) & we can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Lachcha Paratha etc., & etc.,

For more PARATHA RECIPES, Click here...

     Mint/Pudina Paratha is prepared, with whole wheat flour, and finely chopped Mint Leaves seasoned to taste. Add little water at a time while kneading the dough. Otherwise, the dough would be difficult to handle. I have used Fresh Mint Leaves in this recipe, but you can also make it with dried Mint Leaves. Some recipes even call for layering the spices into the folds while rolling out the dough. But I have added all the spices while kneading the dough, making the process easier.

    Parathas are usually cooked, over the griddle with a hearty drizzle of oil/ghee. The smell of Mint Leaves and Ghee wafts out a pleasant aroma while cooking this Pudina Paratha, and it comes out with a crispy layered texture. If you are in short of time,  roll it out like Chapati or shape it out into a square or a triangle. This Paratha can be eaten with Raitha, Curd or Pickle or serve it along with your choice of Vegetarian/Non-vegetarian Side Dishes.

For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low- Medium
Yields - 12 - 15 Parathas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 25 - 30 Minutes

 

To Read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

HOW TO MAKE MINT PARATHA - PUDINA LACHCHA PARATHA

MINT PARATHA - PUDINA LACHCHA PARATHA

INGREDIENTS:

For the Dough:

Whole Wheat Flour - 2 Cups
Mint Leaves - 1 Cup.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn.
Cumin Powder - 1/8 Tspn
Chaat Masala - 1/2 Tspn
Dries Mango Powder/Aamchur - 1/2 Tspn
Salt - To Taste
Sugar - 1 Tspn (Optional)
Oil - 3 Tspns(for Dough)
Water - as Required

To Cook:

Ghee/Oil - 4-5 Tspns (To Drizzle)

 

METHOD:

 

• Clean, wash and finely chop the Mint Leaves.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15 medium-sized balls.
• Then roll them out into thin circles of about 9 to 10 inches.
• Brush some oil all over the Paratha and sprinkle some flour evenly on top of it.
• Gently fold the rolled out Paratha and make small folds from one end.
• Fold & pleat until the other end, and then roll it tightly into a circle.
• Press the loose end to the centre.
• Follow suit with the rest of the dough and keep them aside.
• Prepare the pleated rolls our of the dough and keep them aside covered to rest for about 12 to 15 minutes.
• Now take one pleated ball and dust some flour on both sides.
• Roll it out into a circle of about 5 to 6 inches. 
• Heat a griddle(Tawa) and cook each Pudina Paratha on a medium flame.
• When Paratha starts to puff up at some places, drizzle oil or ghee on this side.
• Flip, drizzle a bit of oil/ghee and cook on the other side.
• Flip the Parathas & press the edges with a spatula, a couple of times so that you get it cooked evenly with a crispy outer layer.
• Once done, remove the Pudina Parathas from the Tawa and place them on a serving plate.
• Gently crush the Paratha between your palms with quick movements, as you do for Malabar paratha.
• Care should be taken while doing this, proceed with this step only when it is warm enough to handle.
• The idea is to separate the layers & to give a flaky texture.
• Serve Pudina Lachcha Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

   

MINT PARATHA - PUDINA LACHCHA PARATHA

 

 

NOTES:

 

• Can also add along with Coriander Leaves/ Spring Onions along with Mint Leaves.
• But for the unique taste of Mint, use just the Mint Leaves in the Paratha.
• You can add Garam Masala while kneading the dough.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Pudina Lachcha Parathas just before serving.