Steam cooking is one of the oldest methods of food preparation which has originated thousands of years ago. As a cooking method, steaming was used as far back as the Palaeolithic Period. Evidence has been found that the Aurignacian people of southern France, considered the first “modern” humans in Europe, cooked foods by wrapping them in wet leaves. Ancient references claim that this method was popular in India too. Modak also known as kozhukattai, Puttu & idiyappam, or sevai are ancient ritualistic foods in India which are steam cooked. The 14th-century Moroccan traveller, Ibn Battuta makes references to steam cooking in India.
Steaming is a moist heat cooking method through a slow cooking process. Although cooking occurs at a higher temperature than braising, stewing, or poaching, steaming is one of the most gentle cooking methods, as food is not agitated by bubbling liquid during the process. It has several advantages as it preserves the natural shape and nutrients present in food. Steaming requires no fat or oil and is accepted as a healthy method of food preparation.
Foodialogues brings to you a simple steamed breakfast ….Puttu and idiyappam served with an accompaniment of vegetable stew. This combination when viewed holistically is nutrient loaded and healthy. Rich in fibre, protein, and carbohydrates, it is an energizing way to kick-start your day.
Kuzha Puttu Recipe is here
Idiyappam Recipe
Ingredients for Idiyappam:
- Rice flour store bought 2 C
- Salt to taste
- Water 2.5 -3 C
- Oil 1 tsp
Preparation method for Idiyappam:
- Bring the water to a rolling boil. Add salt and oil. Gently add the rice flour and keep stirring till it forms a thick mass.
- Cool till moderately warm. Knead to a smooth dough. Take small portions and fill them into idiyappam moulds.
- Grease idly moulds Press the idiyappam onto the idly moulds. Steam for 5 minutes and serve hot.
Vegetable Stew Recipe
Ingredients for Vegetable Stew:
- Mixed cubed vegetables 1 C carrots, peas, potatoes, beans
- Thin coconut milk 1 C
- Thick coconut milk 1 C
- Slit green chilly 2
- Cardamom 2
- Cinnamon 1 inch piece
- Bay leaf 1
- Pepper crushed ½ tsp.
- Coconut oil 1 tsp
- Curry leaves few
- Salt to taste.
Preparation Method for Vegetable Stew:
- Parboil the vegetables and set them aside.
- Take a heavy-bottomed pan. Add the oil, the whole spices, and curry leaves. When the curry leaves are crisp add the parboiled vegetables.
- Pour the thin coconut milk and bring to a boil on low flame. Add the required salt. Simmer till the vegetables are done.
- Add the pepper and the thick coconut milk. When the mixture begins to boil on the edges of the vessel switch off the flame.
- Serve. You can drizzle some fresh coconut oil on the top if desired.
Classic Combo “Kuzha Puttu & Idiyappam with Vegetable Stew” is ready 🙂
