Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Pepper Idiyappam recipe

INSIDER STORY

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Recipe Cuisine:Indian |Recipe Category:Breakfast
Prep Time:15 mins |Cook time: 15 minsServes: 2

Ingredients

idiyappam flour or rice flour - 3/4 cup

Water - As needed

Salt - As needed

oil - Few drops

Pepper (black, powdered) - 2 tbsp

Cumin seeds - 2 tsp

Coconut, grated - 1/4 cup

Ghee - 1 tbsp

Cashew nuts - 5

Curry leaves - A sprig

Method

1. Boil enough water until the bubbles starts from the bottom of the vessel(do not boil rolling as it will make idiyappam dough get cooked and makes pressing hard). Add salt and oil to water and make dough by pouring this hot water to the idiyappam flour.Refer this post for more details.

2. After you finish making plain idiyappam, with the tips of your fingers, roughly separate the idiyappam . Roughly powder jeera and pepper in mixer or hand mortar and pestle. And then heat ghee in pan and fry broken cashews until golden in colour.

3. Add coarsely powdered pepper and jeera and curry leaves and give a quick stir and immediately switch off the flame. Add this to prepared idiyappam. You can powder pepper and jeera in mixer or in a hand mortar and pestle.

4. Mix well, check for salt and add if more is needed. Garnish/ mix grated coconut.

Notes

If you have pepper mill, make use of it for this one. Use fresh milled pepper so that the flavour is maximum.

Use broad vessel for mixing. Don’t try to separate the idiyappam when its hot. Just do it once its manageable for your hands. Once you add the pepper mixture, it will be easy for mixing. So dont worry if idiyappam looks sticking together.

I used desiccated coconut as I dint had fresh that day. but recommend using fresh grated coconut, you can add more upto 1/2 cup to make it tastier.

Make sure to not burn the pepper powder or will taste bitter. 

Coconut and ghee enhances the pepper flavor more.

Make it along with any other breakfast, especially when you are making for guests, this is best to be the second variety of breakfast!

Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.

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Nov 062017

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