Appam

I simply love appam's. This recipe is from one of my keralite friend. I just fell in love with these soft appams and i recreate them in my kitchen very often.

Ingredients

2 cups of rice
1 cup cooked rice
1/4 tsp dry yeast
1 tbs sugar
salt to taste
1 tin coconut milk.



Method:

Soak the rice for 3-4 hours. Grind the rice along with cooked rice and sugar. Let the consistency be little thicker than dosa batter. Mix dry yeast with little warm water. Mix it to the dosa batter. Keep this mixture to ferment overnight. Next morning add coconut milk and salt to taste. Mix nicely and keep aside for one hour. Make appam's using appam pan. Serve them with chutney of your choice. I normally make tomato vegetable (recipe to follow) to accompany these appams.

Happy Independence Day!

I wanted to prepare something for the independence day. Didn't know what to prepare. Finally i decided to make dosa's with frozen vegetables. This is what i did!

Frozen Vegetable Dosa!

Ingredients:

1 cup rice flour

1/2 cup frozen vegetables

2 tbs grated coconut

1/2 onion sliced

1 green chillie sliced

salt to taste

Method:

Microwave the frozen vegetables for 2-3 minutes. Mix all the ingredients and make a dosa batter along with water. Apply oil/ghee to a pan and pour the dosa batter. Make dosa's. Enjoy with chutney of your choice.

This entry goes to the event Independence Day 2008 by Pooja (click here)

Pathrode

Pathrode is a mangalorean delicacy especially prepared in the month of monsoon as the colacasia leaves are plenty during this season!

Ingredients:


8 Nos. Colocasia Leaves or 2 bunches of palak
little tamarind
1 tsp chilli powder
1 tsp Jeera
Salt
1/4 Kg boiled rice soak for 2-3 hours

Method:


Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.

For Grinding Masala

3 tsp coriander

4 peppercorns

6-8 chillies

1/2 tsp turmeric powder

3 cloves garlic

1 big onion

1 tsp mustard

1 tsp jeera

1/2 coconut grated

whole garam masala

Method:

Roast all the above ingredients seperately on tawa and grind together.

Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).

Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.

You can add cleaned prawns or mutton to the gravy which will give it a nice taste!

Dosa/Pole

Ingredients

2 cups of raw rice

1/2 cup urad dal

1 tsp methi/fenugreek seeds

1 cup cooked rice

salt to taste

Method

Wash and soak the rice, dal and methi seperately for 3 to 4 hours. First grind the methi and dal with little water. Then grind the rice along with cooked rice. Mix dal and rice mixture throughly. Keep the batter to ferment overnight. Add salt.

To make dosas, heat tava, smear little oil on the tawa and pour in a big ladle of the batter on it. Allow it to spread naturally or you can spread it to the desired size. I sometimes spread to the size of masala dosa or sometime leave it to size of set dosa. Cover and allow it to cook.

Serve them hot with chutney of your choice. This goes to the dosa mela.

Jaggery Dosa

Ingredients:

1.5 cup wheat flour
1/2 cup rice flour
3/4 cup Jaggery
1/2 cup fresh coconut grated
1/2 tsp cardamom powder
1 ripe banana
Ghee or oil to fry


Method:

Mix jaggery with 1.5 cup of water in saucepan on the stove and keep stirring till jaggery dissolves completely. Turn off the fire. Add wheat flour, rice flour, mashed banana, coconut and cardamom powder into the jaggery liquid. Mix everything nicely. Let it rest for 15 minutes.

Keep the dosa tawa on medium heat. Smear little oil or ghee. Pour the batter like normal dosa. Turn both sides till light red. Serve them hot with tea/coffee.

This goes Srivalli for dosa mela (cooking4allseasons).

Recipe source: http://food.sulekha.com/

Wheat Bakri/Govanchi Bakri

Ingredients:
2 cups of wheat flour
1 onion chopped
2 green chillies
5 tsp sugar or according to taste
Salt to taste

Method:

Mix all the ingredients nicely to a dough by adding water. Consistency should be little watery than the chapathi dough.

Heat oil in pan. Make ball of the dough. Roll it in your palm to make a roti. Fry both sides till golden brown. This roti is sweet. So can have it plain with tea. Else avoid adding sugar and you can have it with pickle or curry.

This entry goes to Mansi for WBB#20( click here).

American Omelette

This recipe is from one of my friend 'C"

Ingredients

Eggs – 5
Green chilies – 3
Round cut Onions – 6
Round cut tomatoes – 3
Garlic cut into small pieces – 4 cloves
Salt
Oil to fry
Pepper powder


Method:

Take fry pan, put oil in it. When the oil is heated, arrange the onions in a layer as a base. Break the eggs and again put them just as a layer on these onions (don't beat them). Now sprinkle green chilies and garlic over this layer. Now finally arrange the tomatoes on top. Close the pan with a lid and cook this omelet on a very very slow fire for five minutes. Now slowly turn the omelet (always take a plate and slowly transfer the omelet to it as it is and then turn this plate on the frying pan) and fry the other side of it for 3 minutes again on a slow fire. You can have this with parata, bread or plain by sprinkling pepper powder and salt over it.

This goes to Mansi for WBB#20 (click here).