Appam(Tanjore Style)

Appam this word makes me drool..............we people are very new to the concept of making these Appam verities at home. Most of the time, had from frozen section or from the friends place. For the first time, I felt like trying these goodies at home, So I have adopted this wonderful yet simple recipe from Santhi Krishnakumar's Cook Book, It turned out perfect......................................

Ingredients:

Rice Flour-1/2cup, Wheat Flor-1/2cup, Jaggery-3/4cup(grated), Elachi-3no.(crushed), Fresh Coconut-2tsp(shredded), Oil for deep frying.

Method:

Mix all the above ingredients well. Add water and make the batter, this batter should have the consistency that of dosa batter. In a pan heat oil for deep frying, once the oil is hot enough, pour a table spoon of batter in the oil, wait till the upper side gets fluffy, then turn to the other side and fry till they are medium brown in color.

My Observations:

The oil should not be too hot.

Remove the Appams from heat once they get brown color because the jaggery gives them burnt taste.

Fry few Appams at a time for the best results.

Munnakaya Vepudu/ Drumstick Stirfry

This is one of my childhood favorites...........................

Ingredients:

3no.Drumsticks(cut into 3'' pieces)
1Onion(sliced)

Masala Powder:

3tsp.Peanuts
3/4tsp.Redchilli Powder
3-4pods Garlic
1/4tsp.jeera
salt to taste

Dry roast the peanut, husk them out, then all the ingredients under masala power and grind them to coarse powder and keep it aside.

For Seasoning:

2tsp.Oil
1tsp.Urad dal
1/4tsp.Mustard Seeds
1/4tsp.Jeera
Turmeric a pinch
2 springs curry leaves

Method:

Boil the drumstick pieces with little salt and 1/2 cup of water, once they are well cooked drain the water if any. In a pan heat oil, once it hot enough add urad dal, mustard and jeera, once they start to crack, then add curry leaves and onions. Fry the onions until they are translucent, then add boiled drumstick pieces, turmeric and fry for 3min., on medium flame. Then add the ground masala powder and remove from the flame. It can be served as a side for Rice.

Nuvvula Annam/Ellu Sadam/Til Rice

The light and nutty flavour makes this rice so special....................................


Ingredients:
Rice-2cups
Sesame seeds/nuvvulu-4tbsp.
Red chillies-5no.
Asafoetida-pinch
BengalGram-1tbsp.
Sesame Oil/Nuvvula nune-5tsp.
Salt to Taste

Method:
Cook rice and keep it aside. Heat the pan and dry roast the sesame seeds til they get nutty flavour(appx.3-4min. on medium flame)or til they get light brown color, do not over fry the seeds and keep them aside.
In the same pan add 1tsp. of oil and fry red chillies, bengalgram, asafoetida, allow them to cool, add them and salt to the roasted til seeds and powder them. Add the powder, 2tsp.sesame oil to the cooked rice and mix well and serve it.

Saggubiyyam Payasam(Saboodaana Kheer)

This is most simple, yet tasty and healthy payasam. It's even taken as a remedy for reducing body heat. It's preparation is quite simple, but when I was a novice, It was hard for me to boil these tapioca pearls, so I found a solution to my prob.,from then on making this dish became sooooooooo easy to me, the tip is...nothing but soaking saboodaana over night with little water.................as you soak for saboodaana kichidi.

Ingredients:

Saggubiyyam/saboodana-1/2cup(soak it with little water overnight), Milk-3cups, Sugar-3/4cup, Elachi-3no., ghee-3tsp., cashews-10no.

Method:

Boil milk with 1/2 glass of water, once it gets to rolling boiling, add the pearls to milk and boil it on high flame for 6min.(it takes little time to cook the pearls as they are soaked before), then add elachi powder, sugar and roasted cashews and remove from the flame and serve it warm.

Moong Dal Halwa/ Pesarapappu Halwa

In this month's Indian Cooking Challengewe were asked to prepare Moong Dal Halwa.......

Ingredients:

• Split (Yellow) Moong dhal - 1 cup
• Ghee - 1/2 cup
• Sugar - 3/4 cups to 1 cup (as per required sweetness)
• Milk - 1/2 cup
• Cashews/ raisins roasted in ghee for garnish.

Method to Prepare:

• Soak 1 cup moong dal overnight. Next morning, grind to a paste.
• Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
• Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
• Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
• Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
• Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
• Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
• Cook until the ghee surfaces.
• Garnish with cashews and raisins.

Simple Onion Pakoda

I prepared this long back............ but was sitting in the doc for a long time, I think today this post got moksha to come out. This is a quick fix snack and it tastes great at tea time........I enjoy this with rasam rice too........Click HERE for my another version of Onion Pakoda.

Ingredients:

• 2 Onions(sliced thin)
• 2Tbsp. Rice Flour
• 1tsp. Corn Flour
• 1tsp. Besan(if not using corn flour, can increase besan from 1tsp. to 2tsp.)
• 1tsp. red chilli powder
• Salt to taste
• Oil (for deep frying)

Method:

• In a bowl, add onion and salt, mix well and keep it aside for 5-7min., then add red chilli powder,curry leaves, mix well. In a pan heat oil, in the mean time add besan ,cornflour and rice flour to onions and mix well, do not add any water, as we add salt to onions it leaves enough water for making the mixture. Take the mixture in hand and sprinkle them in to the hot oil, fry them till they are golden brown in color......Crispy Pakodas are ready to eat.

Potato Kurma/ Potatoes in Curd Gravy

This is one of my favorite curry with parotas.........
Ingredients:

• 2 potatoes(boiled,peeled, cubed)
• 1 cup yogurt
• 1 tsp. red chili powder
• salt to taste
• 1 tsp. dhania powder
• 1/8 tsp. turmeric powder
• 1/4 tsp. garam masala
• a pinch of asafoetida
• 2springs curry leaves
• 1 tbsp.ginger garlic paste
• 2 green chillies(slitted)
• 1 tomato(diced)
• 1 tsp. cumin, mustard seeds each
• 2 tbsp. oil
• coriander leaves for garnishing

Method:

• Mash 3-4 pieces of boiled potatoes to fine paste and keep it aside. In a pan heat oil, once it's hot add mustard and jeera, once they start to splutter add green chillies, tomato, ginger garlic paste, asafoetida, curry leaves and fry till the raw smell of ginger garlic paste is gone. Then add turmeric powder, coriander powder, garam masala, red chili powder and 1/4th cup of water and fry for about 3mins., then add beaten curd and fry for 5 minutes till the curd is will mixed with masalas, stir continuously after adding curd. Then add boiled potato pieces, mashed potato paste, 1/2cup of water, cover and cook on medium high heat for about 10min., or till the gravy is thick, then garnish with coriander leaves and serve it with rice or roti.....

Easy Veggie Stew

This my version of Easy Veggie Stew with touch of Garam Masala......

Ingredients:

• 1/4onion(chopped)
• 1 tomato diced
• 1potato(cubed)
• 1carrot(cubed)
• 1cup mushrooms(sliced)
• 1tsp.cilantro
• 1/8tsp.ginger(finely grated)
• 1/4tsp.redchilli powder
• 1/8tsp.garam masala, if not can also use all spice powder
• salt to taste
• 1tsp.oil

Method:

Heat oil in the pan, add onion and saute till soft, then add all the above vegetables and spices with 1&1/2 cup of water and cook till the veggies are tender. Serve it hot or warm with bread or roti........

This is going to "Eassy Veggie Dish" hosted by Oraphan.

Falafel Pita Sandwich

Falafel is a very popular Middle Eastern fast food. Vendors sell it on the street corners not only in Cairo but also in many places, I enjoy having a hot falafel pita sandwich on a chilly day at Times Square, indeed no doubt it's one of my most favorite thing. After having falafel tooooo many times from here and there.....health consciousness stuck me.....HAAAAA ha...not actually me, J:)started bugging me not have it from joints.........so dear friends this is the reason why falafel is here on my blog. Falafel is a fast food but healthy one too. I deep fried falafel, can also make it more healthy by baking them........they also taste good, BUT!!!!! as always the deep fried one taste best............

Ingredients:

• 1cup dried chickpeas/ garbanzo beans(soaked over night), Can also use canned beans.
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt for taste
• 1/2tsp.freshly ground black pepper
• oil for deep frying
  

Method:
Cook the soaked chickpeas until soft, drain the excess water if any, and cool for about 15min., Then add chickpeas to the processor and grind them to a coarse pate(this paste should not be too moist, don't add any water while grinding). Then add chickpeas paste, chopped garlic, onion, coriander, cumin, salt and pepper, flour in a bowl and mix well that all ingredients mix well. You want the result to be a thick paste. Make the mixture into small balls, about the size of a ping pong ball, slightly flatten and deep fry them on medium heat until golden brown, it takes about 5-7mins., remove them from oil and drain them on a paper towel to remove the excess oil. These falafel can be serve it with Tahini Sauce or Hummus as appetisers, they taste better when they are hot. If you are serving it as a main course for lunch or dinner they can be used in the sandwich, which is healthy, tasty and filling.

Tahini Sauce:

• 2cups Sesame seeds(lightly roasted in the over of 15mins., on 350F)
• 1/2cup Sesame oil or Olive oil( I used Olive oil)

Grind them to a fine paste. This paste will be thick and sticky. This can be done before and can be refrigerated for 2months. This Tahini sauce can be found in Asian or Mid Eastern Stores.

Favoring the sauce:

• 1/2cup Tahini Sauce
• 1/4cup lemon/lime juice
• 2cloves garlic chopped finely
• 1tsp. chopped parsley
• salt to taste

Mix them together to make flavored Tahini sauce.

Falafel Pita Sandwich:

• pita bread( I used store bought ones) if looking for home made pita bread click here
• lettuce
• sliced onions
• diced tomatoes
• pickles of choice(I used pickled Dill and jalapenos)
• falafel
• tahini sauce

Heat pita bread on tawa, cut the bread to make a pocket, stuff it with falafel, lettuce, tomatoes, onions, pickles, tahini and enjoy the delicious sandwich.

This is going to " Healthy Fast Food Event" by Food for 7 stages of life.

No Bake Mango Pie

Do you know a pie with out baking!!!!!!!!!!! Many of you out there must be knowing it...but I came to know about it only few year back.....I heard it from a friend and gave it a try....from then on....it became a frequent visitor to my house....especially my little princess is a huge fan of it......Mango in any dish gives it a heavenly taste............that too with cream and cheese, HAAAH enhances it's taste much more.......once such delicious delicacy is this Mango Pie.....

Ingredients:

• 4 oz. cream cheese (at room temperature)
• 4 oz. cool whip
• 4 oz. sugar
• 4 fl. oz. lukewarm water
• 8 fl. oz mango pulp
• 1 pre-made pie crust(I used honey gram cracker crust)
• 1 packet no flavor gelatin
  

  

Method:

• Soften the cream cheese until creamy and fluffy. Take the mango pulp, softened cream cheese and cool whip, just fold them in. Stir in sugar. Dissolve 1 packets of gelatin in 4 fl oz. lukewarm water, add this to the mango mixture and mix it well. Now using a hand blender make a smooth and consistent mixture(beat about 2min.).Pour this mixture in a pre-made pie crust and refrigerate for at least 4 hours before serving. Enjoy this yummy pie with a dizzle of mango pulp and a little scoop of whipped cream.............yummmmmm.

Brownies

After a long time I'm on backing spree................due to high intake of sugar, butter and some caloried stuff.........diameters in the house are constantly changing, so took a break from baking, but it's festive season...(just a reason to console one's self) so could not be quite without baking........after having all these baked items, now I'm scared to step on the scale....lol..should pay for what we eat!!!!!!!!! While making these brownies I thought to have only a piece( I mean big chunk), but after the first one, could not stop having further...........these are perfect chewy brownies............Oh God WHY do these thing taste soooooooooo GOOD!!!!!!!!

INGREDIENTS:

• 2 (1 oz.) sq. unsweetened chocolate
• 1/2 c. butter
• 1 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. flour
• 1/2 c. semi-sweet chocolate chips
  

METHOD:

• Melt chocolate and butter together( I melted on the stove, can be done in microwave too) stir in sugar, let this melted chocolate stuff get little warm then, add eggs and beat well. Blend in vanilla and flour. Then mix chocolate chips. Pour into greased 8 x 8 inch pan. Bake at 325 F for 35 minutes. Delicious chewy brownies are ready. Let it cool completely in the pan and cut them to desired sizes.
  

Recipe Courtesy: cooks.com

Mango Kesar Kulfi

This is a most popular icy treat in India which need no introduction. This icy treat is favorite of many not only for it's taste but also for memories attached to it.......I myself have loads of memories attached to this.....The actual kulfi making process takes little time and effort......no doubt it deserves it, but!!!! when there is an simple recipe that tastes as heavenly as the authentic one.........hummmmm....everyone one of us likes to go for it, so here the recipe for icy, creamy treat...........

Ingredients:

• 80z.Mango pulp(made from fresh mangoes or canned pulp )
• 4oz.Cream Cheese(at room temperature)
• 40z.Whipped Cream
• 1/4cup sugar
• 1envelope Unflavored Gelatin
• 40z.lukewarm water
• few stand of Saffron
• 2tsp.chopped pistachios for garnishing(optional)
  

Method:

• soften the cream cheese till light and fluffy, then add sugar, mango pulp and saffron mix well. Then add the whipped cream and gently fold in. Mix gelatin in lukewarm water, the gelatin should be well dissolved in the water, then add this to the mango mixture, mix well.
• Now pour the creamy mango pulp to the moulds and freeze for for about 3-4hrs. YUMMY....YUMMMY.......CREAMY ICY TREATS ARE READY TO GO......

This will be going to "In Love with delectable Desserts,Pastries and Ice creams" Event announced by "Food for Seven Stages of Life" and "Cook like a bong".

Chunky Apple Cake With Cream Cheese Frosting

Hi Friends..........hope every one had a happy and joyful New Year celebration, me too had a lovely celebration at my place. I have made this yummy cake for New year......I had tried this cake for the first time...it turned out good.

Ingredients for cream cheese frosting:

• 1(8-ounce)package cream cheese(softened)
• 3Tbsp. Butter or margarine(softened)
• 1&1/2cups powdered sugar
• 1/8tsp.salt1tsp.vanilla extract

Method:
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.

Ingredients for Cake:

• 1/2cup butter(melted)
• 2cups sugar
• 2 eggs
• 1tsp.vanilla extract
• 12cups all-purpose flour
• 1tsp.ground cinnamon
• 4 granny Smith apples(peeled and sliced)
• 1 cup chopped walnuts(toasted)

Cake Preparation :

Stir together first 4 ingredients in a large bowl until blend. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple and 1cup walnuts. Spread into a greased 13-x9’’ pan.Bake at 350F for 45min., or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with cream cheese frosting; sprinkle with walnuts, if desired.

This will be going to "In Love with delectable Desserts,Pastries and Ice creams" Event announced by "Food for Seven Stages of Life" and "Cook like a bong". Divya's " Show me your Cake" Event. Sara's "Cookies n Cakes" Event. and to "Cakes and Cookies" event by Indian Vegetarian Kitchen.