Thursday, 26 March 2015

Idiyappam Biryani

Being from Malabar part of Kerala, I am so much used to wanted and unwanted customs being followed in the society. The main propaganda is serving food for every tiny little occassion and that too in a wide variety and quantity. Some of them are really useless and harming the peace of a family, while there is no option of omitting it out only because of fear what community would say. However there are some positive points. Every occassion is an excuse for family gatherings and food is the vital part of it, or I must say food is an excuse to bring all the family together, which is what I think is most wonderful thing about food.
On post today is Idiyapam biriyani which I prepared for a cousin while she was 7 months pregnant as a part of the above mentioned custom. But even though outside Malabar nobody is going to question you for breaking those rules, I simply love to cook or any excuse to feed your loved ones. That is why amidst all the kids tantrums and tight schedule, I somehow pulled out all my effort in preparing a fully fledged meal. After I was done with the job, all I felt was self satisfaction. After all there is nothing more satisfying than to execute your passion and to feed someone.
Idiyappam is a Kerala food mainly served for breakfast, made of rice flour, or you can call it Kerala style noodles, due to its appearance. It is steamed to cook. I prefer using store bought Idiyappams as they are extremely fine, much finer than home-made which is best for this project.
Over to the recipe.

  • Prawns- de-shelled deveined-500 gm
  • Turmeric powder- 1/4 tsp
  • Kashmiri chilli powder- 1/2 tsp
  • water- 1/2 cup
  • salt
Whole spices

  • Cardamom- 2
  • Cloves-2
  • Bay leaf- 1
  • Cinnamon- 1 small piece
  • Oil- 2 tbsp
Other  Ingredients:

  • Onion-4, sliced
  • Ginger garlic paste 2 tsp
  • Tomato-2 medium, chopped
  • Chilly- crushed- 3
  • Turmeric powder- 1/4 tsp
  • Garam-masala powder- 1 tsp
  • Coriander leaves-chopped-1/2+1/4 cup
  • Lime- 1/2
  • Ghee- 2 tsp
  • Instant Idiyappams- 10
  • Coconut milk- thin- 1/2 cup
  • Turmeric powder- 1/4 tsp

  • Boil the prawns with turmeric powder, Kashmiri chilli powder, salt and water.
  • Heat oil in a pan.
  • Add whole spices. When it splutters, add onion, crushed chilli, ginger garlic paste and sauté well.
  • Once onion turns brown add tomatoes, mash them.
  • While oil starts appearing, add turmeric powder and garam-masala powder.
  • Add coriander leaves. Squeeze lime and off heat.
  • In a deep bottomed pan, heat ghee on low flame. lay the Idiyappams. Mix coconut milk with turmeric powder.
  • Sprinkle coconut milk mix over the Idiyappams to soak lightly, taking care not to over soak.
  • Dump the prawn masala over the Idiyappams and mix well.
  • Keep on low flame for about 5 minutes with the lid closed.
  • Off flame.
  • Garnish with fried onions, cashews and coriander leaves.

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