| |||||
| |||||
METHOD Clean, wash and soak both the rice together in four cups of water for two to three hours. Drain and grind to a smooth paste adding coconut water, as required. Add salt, stir well and keep ground rice for at least thirty-six hours in a warm place to ferment. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. Add the coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix in the baking powder and adjust salt.Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter. The edges should be thin and the excess batter should collect at the centre. Cover with a thick heavy lid and cook on medium heat for two to thee minutes. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew. |
Saturday, January 30, 2010
APPAM
Thursday, November 13, 2008
IDIAPPAM
INGREDIENTS
Rawrice-2 cups
water
oil-2spoons to greece the idly plate
Method:Blanch the rice in cold water and allow it to air dry.
Then roast/ fry the rice in the pan without adding oil.
Spread the rice in the big plate or cloth and cool it.
Grind it to fine powder.
Sift the flour, allow it to cool and store it in a air tight zip lock and put it in the freezer.
This way the flour stays fresh for longer time.
Grease the idly plates and keep it aside.
Take 2 cups of flour add salt, pour the boiling water into the flour and make a soft dough.
Take a portion of dough and put it in the idiyappam mould and press it into idly plates in circular motion .
Steam cook it for about 10 minutes.
Serve it hot with coconut milk .
Rawrice-2 cups
water
oil-2spoons to greece the idly plate
Method:Blanch the rice in cold water and allow it to air dry.
Then roast/ fry the rice in the pan without adding oil.
Spread the rice in the big plate or cloth and cool it.
Grind it to fine powder.
Sift the flour, allow it to cool and store it in a air tight zip lock and put it in the freezer.
This way the flour stays fresh for longer time.
Grease the idly plates and keep it aside.
Take 2 cups of flour add salt, pour the boiling water into the flour and make a soft dough.
Take a portion of dough and put it in the idiyappam mould and press it into idly plates in circular motion .
Steam cook it for about 10 minutes.
Serve it hot with coconut milk .
RAVA DOSAI
Ingredients
Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste
For seasoning
Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee
Method
Mix the rice flour, maida and rava and add water and salt to it.
The batter should be watery and flowing.
Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .
Fry for 2 minutes till the onion turns transparent.
Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides.
When it becomes golden brown turn it over.
Serve hot with sambar.
Note:
Make sure the batter is very thin(thinner than the dosa batter).
If the batter becomes thick after making few dosas add little water to it.
Some people use equal amts of rice flour and sooji too.
Riceflour-1 cup
Rava or sooji- ½ cup
Maida- ¼ cup
Salt to taste
For seasoning
Mustard seeds- ¼ tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- ½ chopped finely
Oil and ghee
Method
Mix the rice flour, maida and rava and add water and salt to it.
The batter should be watery and flowing.
Heat 1 tsp of oil in a pan and add mustard seeds, when it splutters add onions and other ingredients .
Fry for 2 minutes till the onion turns transparent.
Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides.
When it becomes golden brown turn it over.
Serve hot with sambar.
Note:
Make sure the batter is very thin(thinner than the dosa batter).
If the batter becomes thick after making few dosas add little water to it.
Some people use equal amts of rice flour and sooji too.
Thursday, September 11, 2008
BATURA
Ingredients
Refined flour (maida) - 2 1/2 cups
Baking powder -1/2 teaspoon
Soda bicarbonate -a pinch
Yogurt -1/2 cup
Salt -1 teaspoon
Powdered sugar -2 teaspoons
Oil to deep fry
Method
Mix refined flour, baking powder and soda bicarbonate.
Sieve and keep aside.
Mix yogurt with salt and sugar.
Add this to the flour, add enough water and mix gradually to make a soft dough by light kneading.
Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth.
Keep it aside for an hour.
Divide dough into sixteen equal portions.
Roll them into balls.
Cover and keep to rise for ten minutes.
Grease your palms with a little oil and flatten the balls.
Roll out into five-inch diameter bhaturas.
Heat sufficient oil in a kadai and deep fry bhaturas on high heat till light brown on both sides.
Serve hot with chole.
Refined flour (maida) - 2 1/2 cups
Baking powder -1/2 teaspoon
Soda bicarbonate -a pinch
Yogurt -1/2 cup
Salt -1 teaspoon
Powdered sugar -2 teaspoons
Oil to deep fry
Method
Mix refined flour, baking powder and soda bicarbonate.
Sieve and keep aside.
Mix yogurt with salt and sugar.
Add this to the flour, add enough water and mix gradually to make a soft dough by light kneading.
Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth.
Keep it aside for an hour.
Divide dough into sixteen equal portions.
Roll them into balls.
Cover and keep to rise for ten minutes.
Grease your palms with a little oil and flatten the balls.
Roll out into five-inch diameter bhaturas.
Heat sufficient oil in a kadai and deep fry bhaturas on high heat till light brown on both sides.
Serve hot with chole.
Saturday, August 2, 2008
TIPS FOR MAKING GOOD CHAPPATIS.
Here are a few tips for good chapatis.
1. The best flour for making chapatis is the one which is produced from whole wheat. While buying, choose the flour which is not mixed with all purpose flour/maida.
2. For the chapati dough, proportion of water is also important. Adding more water results in loose dough. On the other hand, if the water is less, dough turns out to be hard.
3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not let it rest for more than an hour) Then knead again with some oil or water just before rolling out the chapatis.
4. Cover the rest of the dough with a damp cloth as you roll out the chapatis one by one. If exposed to the air, the dough may dry out.
5. In dry and cold regions, keep the chapatis covered in an aluminium foil as soon as they get ready.
6. Do not leave chapati on the griddle for long. Roast each side only once. Once done from both the sides, remove from the griddle.
7. Also make sure that the chapati has been well roasted from both the sides.
8. When removed from the griddle, pat the chapati to remove any air out of it. It retains their softness.
9. Try substituting milk for half of the amount of water for softer chapatis.
1. The best flour for making chapatis is the one which is produced from whole wheat. While buying, choose the flour which is not mixed with all purpose flour/maida.
2. For the chapati dough, proportion of water is also important. Adding more water results in loose dough. On the other hand, if the water is less, dough turns out to be hard.
3. Knead the dough gently and keep covered with a damp cloth for atleast 15 minutes. (However do not let it rest for more than an hour) Then knead again with some oil or water just before rolling out the chapatis.
4. Cover the rest of the dough with a damp cloth as you roll out the chapatis one by one. If exposed to the air, the dough may dry out.
5. In dry and cold regions, keep the chapatis covered in an aluminium foil as soon as they get ready.
6. Do not leave chapati on the griddle for long. Roast each side only once. Once done from both the sides, remove from the griddle.
7. Also make sure that the chapati has been well roasted from both the sides.
8. When removed from the griddle, pat the chapati to remove any air out of it. It retains their softness.
9. Try substituting milk for half of the amount of water for softer chapatis.
Saturday, July 19, 2008
MUMBAI VADAPAV.
Ingredients
Filling
6-8 medium sized boiled potatoes
pav. If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.
Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),
Tempering
1 teaspoon turmeric powder,
8-10 curry leaves,
2 teaspoon mustard seeds,
1/4 tsp asafoetida,
1 tbsp oil
Cover
2 cups gram flour (besan),
approx. 1 cup water,
1 tsp turmeric powder,
1 tsp chili powder(optional),
salt to taste
oil for frying
Method
Grind ginger, garlic and green chilies together into a paste.
Peel and mash potatoes with a potato masher (or simply use hands).
Do not mash completely. Let some small chunks remain.
Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
Put 1 tbsp oil in a pan/kadai.
Add mustard seeds.
When they splutter, add turmeric powder and curry leaves.
Pour this tempering over the mashed potatoes and mix gently.
Make small balls of mashed potato mixture. (You can flatten the balls if you like)
Add some salt, turmeric powder and chili powder to the gram flour.
Add water gradually and keep mixing with a spoon or wire whisk.
Remove lumps if any.
The batter should not be too watery or too thick.
If lifted by a spatula, it should flow in a ribbon like consistency.
Heat some oil in a pan.
To check if oil is heated enough, drop some batter in the oil.
If the batter immediately floats on the surface of the oil, the oil is ready.
Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil.
Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process.
Like this, fry all the vadas until golden.
Remove on a paper towel and drain.
Potato Vadas are ready.
For Vada Pav, split Pav keeping the base intact and spread garlic chutney or green chutney inside it.
Place the vada in it.
Serve hot.
Tips: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out the flavor.
Filling
6-8 medium sized boiled potatoes
pav. If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.
Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),
Tempering
1 teaspoon turmeric powder,
8-10 curry leaves,
2 teaspoon mustard seeds,
1/4 tsp asafoetida,
1 tbsp oil
Cover
2 cups gram flour (besan),
approx. 1 cup water,
1 tsp turmeric powder,
1 tsp chili powder(optional),
salt to taste
oil for frying
Method
Grind ginger, garlic and green chilies together into a paste.
Peel and mash potatoes with a potato masher (or simply use hands).
Do not mash completely. Let some small chunks remain.
Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
Put 1 tbsp oil in a pan/kadai.
Add mustard seeds.
When they splutter, add turmeric powder and curry leaves.
Pour this tempering over the mashed potatoes and mix gently.
Make small balls of mashed potato mixture. (You can flatten the balls if you like)
Add some salt, turmeric powder and chili powder to the gram flour.
Add water gradually and keep mixing with a spoon or wire whisk.
Remove lumps if any.
The batter should not be too watery or too thick.
If lifted by a spatula, it should flow in a ribbon like consistency.
Heat some oil in a pan.
To check if oil is heated enough, drop some batter in the oil.
If the batter immediately floats on the surface of the oil, the oil is ready.
Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil.
Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process.
Like this, fry all the vadas until golden.
Remove on a paper towel and drain.
Potato Vadas are ready.
For Vada Pav, split Pav keeping the base intact and spread garlic chutney or green chutney inside it.
Place the vada in it.
Serve hot.
Tips: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out the flavor.
Friday, July 18, 2008
KADAI PANEER.
this is a dry side dish.
Ingredients
Cottage cheese (paneer) 1 inch triangles -250 grams
Onions, sliced-2 medium
Garlic paste -1 tablespoon
Ginger paste -1 tablespoon
Fresh coriander leaves -2 tablespoons
Red chillies -2
Oil -2 tablespoons
b ayleaf-1
Cinnamon -1 inch stick
Black peppercorns -6
Coriander seeds -1 teaspoon
Green cardamoms-3
Cloves -4
Tomato puree -1 1/2 cups
Salt -to taste
Red chilli powder -1 tablespoon
Garam masala powder-1 teaspoon
Method
Cut paneer into one inch sided triangles.
Peel, wash and slice onions.
Peel, wash and grind ginger and garlic to a paste.
Clean, wash and chop coriander leaves.
Remove stems and break red chillies into two pieces each.
Take oil, broken red chillies, bay leaf, cinnamon, peppercorns, coriander seeds, cardamoms, cloves, sliced onion, garlic-ginger paste in a Microwave proof bowl and mix.
Cook on Microwave HIGH (100%) for five minutes.
Add tomato puree, salt, red chilli powder, garam masala powder and mix.
Cook on Microwave HIGH (100%) for three minutes.
Add paneer pieces and mix.
Add chopped coriander leaves and mix.
Cook on Microwave HIGH (100%) for two minutes.
Serve hot.
Ingredients
Cottage cheese (paneer) 1 inch triangles -250 grams
Onions, sliced-2 medium
Garlic paste -1 tablespoon
Ginger paste -1 tablespoon
Fresh coriander leaves -2 tablespoons
Red chillies -2
Oil -2 tablespoons
b ayleaf-1
Cinnamon -1 inch stick
Black peppercorns -6
Coriander seeds -1 teaspoon
Green cardamoms-3
Cloves -4
Tomato puree -1 1/2 cups
Salt -to taste
Red chilli powder -1 tablespoon
Garam masala powder-1 teaspoon
Method
Cut paneer into one inch sided triangles.
Peel, wash and slice onions.
Peel, wash and grind ginger and garlic to a paste.
Clean, wash and chop coriander leaves.
Remove stems and break red chillies into two pieces each.
Take oil, broken red chillies, bay leaf, cinnamon, peppercorns, coriander seeds, cardamoms, cloves, sliced onion, garlic-ginger paste in a Microwave proof bowl and mix.
Cook on Microwave HIGH (100%) for five minutes.
Add tomato puree, salt, red chilli powder, garam masala powder and mix.
Cook on Microwave HIGH (100%) for three minutes.
Add paneer pieces and mix.
Add chopped coriander leaves and mix.
Cook on Microwave HIGH (100%) for two minutes.
Serve hot.
Subscribe to:
Posts (Atom)