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Idiappam aka String Hoppers
Singaporean and Malaysian children grew up eating puttu mayam with freshly grated coconut and orange or brown sugar. Though in Singapore it is called puttu mayam, it is known as Idiyappam, Noolputtu, Noolappam, Sevai or semige in different parts of India where it is usually served with a curry or sweet coconut milk. I have eaten puttu mayam in Kerala with mashed banana and coconut and it was a delicious gluten-free vegan breakfast. PUTTU MAYAM AKA IDIAPPAM 250g rice flour1 tsp oil1/2 tsp salt400ml boiling water
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Kitchidi Rice
It is said that Kitchidi Rice has a little history behind it. It came about accidentally. It is quite common to have leftover dhal curry and rice and I think someone experimented by mixing the curry and rice together and leaving it for a few hours before eating it.
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Masala Vadai
Masala Vadai also known as Paruppu Vadai is eaten as a savoury snack and sometimes as a side for breakfast. A good cup of strong tea with milk is the best pairing for Masala Vadai.
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Pepper Murukku
No one resist the Tamilian snack, Murukku, especially when it is crispy, light, aromatic and delicious. Nothing can beat Murukku as a tea-time snack with hot tea, as a snack to munch during rainy season or while watching television or just to make and give away. There are so many varieties and variants of murukku in India.
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Vegetable Briyani
There is nothing like the aroma of a briyani or like eating good plate of fragrant biryani! Who says only the non-vegetarians are privileged to enjoy briyani??
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Banana Paniyaram
My mother used to soak rice grains, grind the grains with coconut and bananas and then flavour it with ground cardamoms, coconut chips and chunky mashed bananas.
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Cornflour Halwa
Deepavali is nearing and many of you would be wondering what kind of sweetmeats to make or buy. For centuries, Indian sweetmeats have been part of all Indian festivals and also as offerings during prayers.
