Posts

Cheese Appo

Image
A tasty appo/appe/paniyaram/paddu recipe with dosa batter. For Dosa batter: Here is what we need: 3 cup rice ( dosa chawal/ Dose Akki/pole tandul) 1 cup split black gram lentil/ Split Urad Dal 1 tbsp salt or salt to taste 1 tbsp Poha Method: Soak rice, dal and methi for atleast 4 hours. Soak 1 tbsp poha for atleast 5 minutes. Then grind them to a fine (not runny) batter by adding little water. Add salt to it and leave it covered for 10 hours or overnight for fermentation. When appo batter or dosa batter is ready lets make Cheese Appo. We need Dosa batter/Appo batter Cheese cubes Oil to grease appo pan Method Heat a appo pan/paniyaram pan add 2 drops of oil in all the cavities fill the cavity with the batter ½ and then place a cheese cube, fill the top till ¾ th as they will rise,  cover the pan with a lid for 2 minutes and cook on medium heat   When they are done on one side flip it over the other with a spoon or a chopstick Cook till the appo is done

Jeev Kadgi Bajo

Image
Jeev kadgi/bread fruit is a vegetable which looks like and textures like bread from the inside. Jeev kadgi bajo is a famous Konkani snack that is made around the Konkani houses in coastal Karnataka. It is had as a snack for evening coffee or tea or along as a brunch.   Add caption The recipe for jeev kadgi bajo is as follows 1.     Wash and cut jeev kadgi cut into thin (1” thickness) slices, add the slices in water (otherwise it will turn brown). 2.     1 cup chane peet/bengal gram flour(besan) 3.     1/4 tsp asafetida powder(hing) 4.     1 tsp chilli powder 5.     1 tsp of black sesame seeds 6.     Salt to taste 7.     Oil for frying (we use coconut oil that tastes so good in our dishes) PROCEDURE: Make a thick batter using ingredients no 2 to 7 using water. The batter must be a little thinner than dosa batter but not runny. Dip the jeev kadgi slices in the batter and deep fry till crispy. Serve hot as a snack with hot coffee or tea.   Aps Notes: You can grind 2-3 green chillies int

Veggie Pizza/Vegetable Pizza -Wholewheat thin crust

Image
I had posted a pizza recipe 10 years back which I kept tweaking the recipe just because I wanted a healthy base. Initially I would not mind using All Purpose Flour but due to healthy options I have switched to whole wheat flour, I have even made multigrain pizza base, ragi base and all those have been a success.   Here is the pizza recipe: For pizza base: 3/4 Cup warm water 1 Packet active dry yeast or instant yeast -2 1/4 th tsp 2 Cups Whole Wheat flour 1 tsp Sugar 1 tbsp Milk powder(optional)* 3/4 tsp Salt 3 tbsp Olive oil Let's make Pizza base Pour 3/4 cup warm water into small bowl, add in the sugar and stir in yeast. Let it stand until yeast dissolves, about 10 minutes.  In a large bowl add flour with the frothy yeast mixture with wooden spoon or hands.  When all the flour is combined add in salt and oil. Knead  until dough forms a non sticky ball.  Add around 1/3rd cup more flour if dough is very sticky. Lightly brush a large bowl with olive oil. Tran

Chudi Pooja-A Significance in whole.

Image
I have again posted about Chudi pooja as I have updated with few photos and information in one post. Today being the last day of Choodi I thought I must not delay in posting this so I am posting the Pineapple Pudding or Pineapple Sheera that I made for Shravan Choodi Pooja, is performed during shravan month of every year on Fridays and Sundays by married ladies. A newly married woman performs her first Choodi Pooja in the presence of many elderly women, separately in her husband’s home and her parents' home. 'Choodi'  which means a tied bundle.  The  picture of chudi are mine,from Amma, SILand MIL.  The story behind Choodi pooja goes like this, It is woven around the demon king Jalandhara. His wife Vrinda devi was an embodiment of chastity and fidelity her qualities had prevented the protector of the worlds Maha Vishnu from vanquishing the demon king Jalandhara and break his hegemony over pious people of the world. So Maha Vishnu appears before her in the form of Jaland

Purple Cabbage Fried Rice

Image
Purple Cabbage Fried Rice is a experiment done by me when I was short of other vegetables. This tastes good and do try it if you find purple cabbage. Ingredients: 1 tbsp oil 12 cloves garlic, minced 4 c cooked rice, cooled and dry ¼ tsp salt Dash fresh ground pepper 1 tbsp soya sauce 1 tsp chilli sauce 1 tsp vinegar 1 spring onion greens, thinly sliced (for garnish) 1 cup purple cabbage cut into small pieces Instructions: In a large wok or skillet, add 1 tbsp oil add the minced garlic. Stir fry the garlic for few seconds. Now add purple cabbage and saute for few seconds. Add the cooked rice to the garlic and cabbage mix, stirring gently. In a small bowl mix salt, pepper 1 tbsp soy sauce, 1 tsp chilli sauce and 1 tsp vinegar. Add this to the rice and mix gently. Stir the rice well, and cook, undisturbed for 3 min more. Taste for seasoning and switch off flame Transfer it to a serving dish. Garnish with chopped spring onion greens. Serve with accompaniment of your choice.   Enjoy Making

Badam Halwa|Almond Halwa

Image
During my childhood we enjoyed Anand Sweets Badam halwa which was drenched in ghee. We never tried the halwa thinking of the ghee that sticks to the hand after eating. But thought of reducing the quantity of ghee and this is my recipe for yummy and creamy badam halwa. INGREDIENTS ½ cup almonds / badam hot water to soak ¼ cup milk 1½ tbsp ghee ¼ cup sugar(adjust sweetness according to your taste) 2 tbsp saffron soaked in hot water ¼ tsp cardamom powder / elaichi powder INSTRUCTIONS Firstly, soak ½ cup almonds in hot water for 30 minutes. Next, peel the skin of badam and transfer to the blender/mixer grinder. Now add in ¼ cup milk. Blend to smooth paste. Transfer the badam paste into the large deep bottom kadai. Add in a tbsp of ghee and stir for a minute on low to medium flame, to this add in ¼ cup sugar and stir continuously till the sugar dissolve completely. Now add 2 tbsp saffron water and stir well. Keep stirring till the mixture thickens. Now add remaining half tbsp of ghee and st

Moog ani Kulitha Polo -Whole Green gram and Horsegram dosa

Image
When it comes to dosa I have been experimenting with various grains,millets and vegetables and all of them are a success with family and friends. This is one such protein rich dosa which is easy to make and there needs no  fermentation too. Moong and Kulith Dosa-Whole green gram and horsegram dosa Ingredients: Moong/whole green gram – 2 cups Kulith/Horsegram -2 cups Urad dal – 2 tbsp(optional) Rice – 4 cups Salt to taste Water to grind Method: Wash kulith,moong and rice together and soak for 4-5 hours in 8-10 cups of water. After 5 hours grind the grains into a smooth batter. Transfer into a bowl. Add salt to the batter and mix well. Heat a dosa pan/tawa(I use cast iron tawa). Spread a ladle of dosa in circular motion (thin or thick is your choice)on the pan. Add few drops of oil or ghee and cover for a minute. When dosas are crisp remove from pan and serve hot with chutney or sambar or any accompaniment of your choice. Aps Notes: You can ferment the b