APPAM /PALAPPAM

I got this recipe from my dear sister Teju.  Appams came out so beautifully and with stew these appams were yumm yumm yumm! Here the recipe goes like this...

PALAPPAM AND STEW

WHAT YOU NEED:

Raw rice - 2 cups

Coconut, grated - 1/2 od the coconut or 1 cup thick coconut milk

Fenugreek seeds - 1 tbsp

Cooked rice - 3/4 cup

Salt - to taste

Yeast - 1 tsp

Sugar - 1 tsp

Warm water - a little

ON THE HOT TAWA...

READY TO EAT,, APPAM AND STEW!

HOW TO MAKE:

Wash rice and soak along with fenugreek seeds for atleast 2 hours.

(Do not discard the water, it can be used while grinding the rice)

Now grind soaked rice, grated coconut and cooked rice to a smooth batter. 

Transfer the batter in a big vessel.

Dissolve yeast and sugar in warm water, then mix in the batter.

Add salt and keep overnight to ferment.

Next day, Stir the batter with ladle.

Add water if needed.

Now heat greased Appam tawa. 

Pour a ladle full of batter over the tawa, do not spread with ladle. 

Reduce the heat and cover and cook.

Remove.

Check the Stew recipe in my blog.

Serve Appam /Palappam with stew for breakfast.

ALOO RICE

I just had my breakfast, Aloo rice. Most of the time I make Nuchi from the left over rice. Today, I made something different and it came out really really yummy! I loved the pieces of potatoes and the aroma of coriander leaves in it! Wonderful! Easy and quick to prepare.

ALOO RICE

WHAT YOU NEED:

Cooked rice - 1 cup
Aloo - 2 tbsp, sliced thin and cut in small pieces
Onion - 1/2, chopped
Coconut - 1/2 cup, grated
Ginger - 1/2 tsp, chopped finely
Green chilly - 2, slit
Mustard seeds - 1/2 tsp
Turmeric powder - a little
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp, finely chopped 
Lemon juice

EASY N QUICK PREPARATION...

TRULY YUMMY ALOO RICE...

HOW TO MAKE:

Put salt in grated coconut and mix well.
Add this to cooked rice and mix again. Keep aside.

Heat oil in kadahi and splutter mustard seeds.
Add ginger, onion, green chilly, curry leaves, potato and turmeric powder.
Stir well. Allow it to cook till the potatoes are tender. Stir in between.
The add cooked rice and combine well with the seasoning and potatoes.
Add coriander leaves, mix well.

Finally Squeeze little lemon juice over the Aloo Rice.

Serve hot Aloo Rice for Breakfast or lunch.

ONION UTTAPAM

ONION UTTAPAM

WHAT YOU NEED:
(makes 6-7 uttapam)

Dosa batter - 1 cup
Maida - 3/4 cup
Green chilly - 2-3, finely chopped
Onion - 2, big finely chopped
Tomatoes -2 finely chopped
Coriander leaves - 1 tbsp, finely chopped 
Salt to taste

 ON THE TAVA.....

HOW TO MAKE:

Mix maida, salt and green chilly in a little water.
Add this to dosa batter and mix well.
Add required to water to make the right consistency of dosa batter.

Now heat Dosa Tava, put 2-3 tsp oil.
Add chopped onion and tomatoes and stir till soft.
Take a little coriander leaves and spread over the onion.
Pour a ladle full of dosa batter over it and spread a little.
Reduce the heat to medium and fry.
Once it is done flip to the other side and fry well, if needed put a tsp oil around the uttapam.

Serve Onion Uttapam with any chutney or sauce.

TOMATO CUCUMBER RAITA

TOMATO CUCUMBER RAITA

WHAT YOU NEED

Tomatoes - 2
Cucumber - 1 (organic)
Onion - 1/2 or 1 small
Green chillies -2-3 finely chopped
Salt - to taste
Curd - 1 cup

VEG RAITA..

HOW TO MAKE:

Wash and cube the tomatoes, cucumber and onion.
Add salt and chopped green chilly and mix well with spoon.
Now add curd and mix again.
Keep in the fridge for some time.

Serve Tomato Cucumber raita as a side dish or with Pulav or Biryani.

SAAGU AMBODO

A awesome delicacy from Maharashtra.

SAAGU VADA

WHAT YOU NEED:

Saagu - 1/2 cup
Potatoes - 2 boiled
Pea nuts - 1/4 cup
Coriander leaves - 2 tbsp
Green chillies - 2-3, finely chopped
Black cumin seeds - 1/2 tsp
Salt - to taste
Oil - for deep frying

SAAGU AMBODO

GOES WELL WITH ANY CHUTNEY!

HOW TO MAKE :

Soak saagu for half an hour. Drain and keep aside.
Mash the boiled potatoes.
Powder the pea nuts.

Now in a mixing bowl, add all the above except oil and mix well.

Heat enough water in a deep bottomed kadahi.
Make small balls from the saagu mixture, flatten a little and slid in hot oil.
Fry them on batches of 5-6. 
Fry on both sides till they are brown and well cooked in side.
Remove and place them on tissue paper to remove the extra oil.

Serve Saagu Ambodo as a snack with chutney.

RICE + APPLE KHEER

RICE +APPLE KHEER

WHAT YOU NEED:

Basumati rice - 1/2 cup
Apple - 1/2
Milk - 2 to 2 1/2 cups
Sugar - 1/2 cup or according to your taste
Raisins - 1 small handful
Cashew nuts - 1 small handful
Cardamom - 2 pods + 1 tsp powder
Clove - 2-3

RICE APPLE KHEER

RICE APPLE KHEER

HOW TO MAKE:

Wash rice and cook in a little water along with 2 pods of cardamom and cloves.
When it is half done add milk and stir well.
Now add apple pieces and sugar. Stir till sugar dissolves. ( do not over cook apples).
If the Kheer is thick, add some more milk.

Heat 2 tsp ghee in a small pan. Add cashews fry till golden, remove. Add raisins and fry till they puffs.

Pour cashews and raisins in the kheer along with the ghee.

Finally sprinkle cardamom powder over the kheer.

Serve hot or cold Rice +Apple kheer in a bowl as a dessert.

EGG PLANT (STIR FRY) JAPANESE STYLE

EGG PLANT STIR FRY, JAPANESE STYLE

WHAT YOU NEED:

Egg plants - 2 ( violet color, long variety)
Ginger, grated - 1 tbsp
Sesame oil - 1 tbsp ( here i used olive oil)
Red chilly sauce - to taste
Salt - 1 tsp

THIS TASTES AWESOME!

HOW TO MAKE :

Wash egg plants and cut in the middle, then slice in the shape of half moon.
Apply salt and keep aside.

Heat oil in a flat kadahi.
Add ginger and fry till you get the aroma.
Then squeeze out the salt water from eggplants and add in to the kadahi.
Stir well.
Now add red chilly sauce, mix thoroughly. 
Cook till eggplants are cooked. 

Serve as a side dish.