Idiyappam/String Hoppers with Eggs

String hoppers or idiyappam is a noodle-like delicacy that is made in the South Indian state of Kerala as well as in Sri Lanka. Its usually served for breakfast, but it is so versatile that you can even make a biryani out of it! It is made using powdered rice which is then mixed into a soft dough with hot boiling water. This is then pushed through a mould that has a plate with tiny holes in it. It comes out as strings which is then steamed. This is usually served hot with coconut milk and sugar or as an accompaniment with stew.

Nowadays, what with a fast-paced lifestyle, someone had the smart idea of making "instant" idiyappam. No more mixing and pushing and steaming like our mothers and grandmothers did. Oh no! All we have to do is buy a packet of the instant stuff (Double Horse is a reliable brand) and immerse it in hot boiled water for just a minute or two, strain, and serve! Whew! So of course this is one of the things I brought with me from India when I came to Bangkok.

I used it recently in quite a different way, using a recipe I found on Archana's Kitchen

You can substitute this with any kind of thin rice noodle or vermicelli. Its pretty to look at as well as quite healthy too. Serve it as a breakfast or snack.

Ingredients:

• 200 gram cooked or readymade string hoppers/idiyappam or vermicelli
• 2 eggs
• 1 tablespoon milk
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 5 curry leaves
• 1 small onion, minced
• 2 green chillies, minced
• 1/4 teaspoon turmeric powder
• 2 tablespoons chopped coriander leaves
• Salt, to taste

Method

1. Break the eggs into a bowl, pour in the milk, season with salt, and beat. Keep aside.
2. Heat up a pan with the oil.
3. Throw in the cumin seeds and curry leaves and wait for them to crackle.
4. Now tip in the onions and green chillies. Fry till translucent. Shift these to one side of the pan.
5. Pour in the egg mixture, sprinkle the turmeric powder on top, and wait for a minute until it coagulates a bit. Now break it up into large pieces.
6. Mix in the idiyappam at this stage. Try to mix everything together without breaking up the eggs or the idiyappam.

7. Garnish with coriander leaves and serve hot.

Signature

Multigrain power-packed dosa

In a continuation of my Toddler Treat series and Toddler Lunchbox Series, this recipe is one of my son's and my personal favorites. If your child is a little older and doesn't like to experiment with new tastes, it might get a little rough to have this included in her/his diet, but it's still worth the effort! I have been giving this to my son since he was almost a year and a half, so he's kind of used to the taste now (which I personally find delicious anyway!). This truly is a powerhouse of all the goodies that you would want your little one to have. The clincher is that it doesn't require any overnight fermentation or heavy grinding like conventional dosas and can be called "instant". This is a combination of carbohydrates (from rice flour), calcium and vitamin E (from soy flour), once again calcium and carbohydrates plus proteins (from ragi flour), again vitamin E, vitamin B and folic acid (from almonds) and did I mention the addition of yoghurt too? So you get an extra dose of calcium and proteins and vitamins B6 and B12! What more do you need now? So here's the recipe!

Pancakes and "Ottayappam"-Classic English and French breads!

Pancakes

I'm going to give you two recipes in this post-both by women (other than my mom!) who've influenced my love for good food-my grandmother and Nigella Lawson!

Pancakes must rank among the most popular breakfast options in many countries and one of the fastest breakfast dishes you can rustle up (perfect for singletons!). Apparently, it was even eaten in prehistoric societies in a rudimentary form. They are also called flapjacks in the US, pikelets in Australia (a smaller version), and crepes in France (a thinner, lacy version).

Creamy Mushrooms-On-Toast

This is something I love having for breakfast, especially since button mushrooms are one of my favorites. This makes for a very quick breakfast, especially if you've already sautéed the mushrooms and stored them in the refrigerator (see TimeSavers/Tips, tip #4). It's delicious, nutritious, and very filling too. Great for any day of the week!

To serve 2

1. 50 g button mushrooms, sliced into quarters.
2. 1/4th cup milk
3. 1 slice of cheese or half a cheese chiplet/cube, grated-(I used Britannia)
4. 1/2 teaspoon dried oregano
5. 1/2 teaspoon dried thyme
6. Salt and pepper to taste
7. 4 bread slices
8. 1 teaspoon butter

• Toast the bread slices, with or without butter.
• In a skillet, melt the butter and tip in the quartered mushrooms.
• Add the dried herbs and salt and stir for a minute.
• Pour the milk and cover until the mushrooms are cooked through (you will need more milk and more time if the mushrooms are raw). 
• Then add the cheese slice or cube, grated.
• Add freshly ground pepper to taste.
• At the end, the milk should have reduced to a creamy consistency.
• Spread this on top of the bread slices.

Serve warm.

If you are a non-vegetarian, serve with a side of eggs, ham/bacon/sausages-yummy!