Sweet Appam | Neiappam | Inippu Paniyaram

Neiappam or Inippu Paniyaram with Bananas is an Indian equivalent to Banana Muffin. This easy recipe makes for an addictive snack. If you have over ripe bananas just stock up in your freezer . They sure come to rescue when you have to entertain some guests.

This recipe is gluten-free. Vegans can discard ghee and use coconut oil instead.

You will need:

4-5 Ripe bananas

1 Cup raw rice ,soaked for 2 hours

1/2 Cup Palm Sugar or Jaggery

A pinch of salt

2 pods of green Cardamom

2 tbsp of grated coconut

1/2 cup of ghee

Procedure:

1. Grind the rice into a paste with a little water. Add the coarsely mashed bananas to the rice paste and grind once to get it all well incorporated.

2. Dissolve Jaggery or palm sugar in 1/4 cup of boiling water. Strain for any impurities

3. Pour the dissolved jaggery/palm sugar into the rice batter. Pound the Cardamom seeds and add them along with the grated coconut into the mixture.Mix well.

4. Heat up an appam pan/ paniyaram kal / aebleskiver pan. Add about a tsp of ghee in the individual slots. Gently drop the appam batter in each slot ,filling just below the brim.

5. Cover and cook for about couple of minutes. Using a fork/skewer turn the appams and add another tsp of ghee. Remove once they are golden brown and crisp. Serve immediately.

Chilli Bajji with Salad Stuffing

Who doesn't love Bajjis? Especially Chilly Bajji.. I am sure there are many out there who are staunch fan of this fiery hot snack. This snack is simple and easy to make. It is too good on its own. But if you want the extra little something, then I would suggest stuffing it with some salad. The freshness from the salad pairs beautifully with the hot Bajji. I have had these Bajjis in many different ways, with Gongura chutney, green chutney, ketchup, coconut chutney and even stuffed with masalas. The best one is with some fresh indian salad and a nice squeeze of lime. The flavors of raw vegetables in the salad counter balances the heat and heaviness of the fried food.

Preparation time: 15 Minutes

Serves : 2-3 people

Calories: 142 / piece

You will need:

10 Chillies,the large ones (Banana peppers are ideal)

6 tbsp Besan/Chickpea flour/Kadala mavu

4 tbsp Rice flour

1 tsp red chilly powder

1/2 tsp amchoor powder, optional

1 tsp salt

Oil for deep frying

For the stuffing:

1 small carrot,peeled and shredded

1 small cucumber, peeled and chopped finely

1 tomato, chopped finely

1 onion, chopped finely

few sprigs of coriander leaves, chopped finely

1 lemon

Salt to taste

Chaat masala to taste

Procedure:

Wash the chilly peppers and pat them dry.

Heat oil in a wide bottomed pan for frying.

In a bowl, mix the besan, rice flour, salt, chilly powder and amchoor. Add about 1/4 cup of water and stir well to create a lump free mixture. Add a tbsp or more of water to make the batter similar to that of idly batter consistency.

The oil should be hot but not smoking. Dip a chilly pepper into the batter and drop in the oil gently. Fry till golden brown in med-low heat. 

Prepare the salad by mixing all the vegetables together. Add salt, chaat masala as per taste. Squeeze half the lemon and mix well.

Slit the fried bajji in the middle and stuff the salad inside. Squeeze more lemon on top if desired. Enjoy immediately!

If you feel the peppers have got more heat, I'd suggest to remove the seeds in the fried bajjis before stuffing the salad.

Perfect snack for a rainy day ..or anyday :) 

Iyengar Bakery style Carrot Toast/Sandwich

There are so many baked goodies to try from the iconic Iyengar Bakeries. But the 'Carrot Toast' is one of the most favored items of Iyengar Bakery. Recently, my dad and I got into a serious 'food conversation' which predominantly included talking about some delicacies that is nostalgic to him and me. Then popped up the famous 'I.B 's Carrot Toast' in our conversation and I immediately wanted to try it. 


Before going into the recipe, let me tell you the secret of this recipe. Though, it is an 'Iyengar' Bakery I doubt they add egg whites to the carrot masala(I'm not sure.. at least I believe!). So my recipe here calls for egg white. If you are not for it, you can omit that. But trust me, adding the egg white did bring out the exact taste of Iyengar Bakery's and also no one can tell there is egg in it unless you reveal it (I promise!).


One more tip for the authentic I.B's taste: Once you prepare all the toasts, transfer them in a serving tray and saran-wrap it while they are still hot. This way the steam gets into the bread, making it soft. When you are serving you can just re-heat in microwave. (Thats how exactly the bakery do!). So this is perfect for parties too :)


Prep Time       -   05 Minutes
Cooking Time -  10 Minutes   
Total Time      - 15 Mintues
Makes 4 Toasts/ Sandwiches


You will need:
1 large Carrot
1 large Onion
1 small Tomato
1 Green Chilly
1 egg white
1 tsp of Mustard seeds
1/2 tsp of Cumin seeds
1 tsp of Urad dal (split white lentil)
A pinch of Asafetida(Hing)
1/2 tsp of Red chilly powder
A pinch of turmeric
1/4 tsp of garam masala
1/4 tsp of coriander powder
Fresh coriander, finely chopped
Salt to taste
2 tsps of oil
4 Slices of white bread
Ghee(Clarified Butter) to toast

Chop the onions, green chilly and tomato very finely. Peel and grate the carrot.

In a pan, heat oil and add the mustard seeds,cumin seeds and asafetida. Then add the Urad dal and let it golden brown. (caution : do not over brown it!)
Add the green chillies and onions. Fry till translucent.

Add the spices(chilly powder, turmeric, coriander powder and garam masla) with salt. Mix well and then add the chopped tomato.

After a minute, add the grated carrot and cook covered for couple of minutes. Add the egg white and mix so well until it gets disintegrated in the carrot mixture. 

Heat a flat pan and spread some ghee on the bread slices. Place the bread slices and toast them on either side till it becomes golden brown and crispy.

Spread the carrot mixture on top of each slice and serve them as toast or as sandwiches.

Sabudana(Sago) Thalipeeth & Vada

Thalipeeth & Coconut Chutney

I haven't posted so many of Maharastrian dishes in my blog but I guess there is lots to come here after. A week ago, my friend Sangita Lalit showed me how to make Thalipeeth-a Maharastrian delicacy . Sangita is basically from Pune and has got so much interest in cooking just like me. I will share with you some more of her amazing recipes soon.

Sago is such a versatile ingredient and it can be used to make many delicious dishes.

You can make lots Sago kichidi for breakfast, add some boiled potatoes to the leftover kichidi and make Thalipeeth for lunch. If there is some leftover mixture for Thalipeeth, fry them in oil and treat yourself for Sago vada and a hot cup of tea for a nice evening.

Sago/Sabudana are made of tapioca starch,so they are easily digestible and is good for you.As far as I know, South Indians do not use them in anything expect for making Payasam(Kheer). Well, I found Sago tasted better in the form of Thalipeeth/Vada.

Ingredients:

1 Cups of Sabudana

1 Cup of boiled potato

1/2 Cup of Ground Peanuts

1/4 Cup chopped Coriander

1 Green Chilly ,Finely chopped

1/2 tsp of cumin seed powder

1/4 tsp of chilly powder

2 tsp of lemon juice

1 tsp of sugar

Salt to taste

Oil

Procedure:

The crucial step is to soak the sago to make it perfectly soft. Wash the sago 2 to 3 times and then add enough water to soak them. Let is sit for 3 hours. Mix the sago once in a while to ensure even soaking of the sago pearls.

If there is any water left , strain and then use.

Mash the boiled potatoes. And mix in the soaked sago, peanut powder, coriander leaves,lemon juice, cumin & chilly powder, salt and sugar.

In a wet cloth, take a portion of the mixture and flatten it into 1 inch thick circle. Put a hole in the center.

Heat a pan and drizzle some oil, carefully place the Thalipeeth along with cloth on the hot pan and gently peel off the cloth from the Thalipeeth without breaking it.

Let it cook for 3 to 4 minutes. Flip it gently to the other side and drizzle some more oil.

Once the brown spots appear on either side. It can be removed from the pan and is ready to serve.

Pointers from Sangita:

One can vary the proportion of Sago to Potatoes depending on the personal preference. When the potatoes are added more than the sago it tastes much better, but the Thalipeeth will be very fragile and soft.

They taste best with Cucumber raita/ Coconut Chutney.

I made some Vadas out of the leftover Thalipeeth mixture the next day. I shaped them in the form of patties and deep fried them in oil.Believe me ,these Vadas are to die for!!

Bruschetta-Inspired from Julie & Julia

Bruschetta!

I relocated to a new land, far away from my home, a place for the wild n' free..AMERICA. I’m here as a graduate student dealing with the crucial transition phase of my life. It wasn’t great in the beginning though, but later it started getting exciting to me. Initially I thought, living in Springfield, Missouri is going to be really tough, because it isn’t what I expected. I was taken aback when I realized that there wasn’t a single Indian grocery store. And secondly, this place is very quiet with its slow lifestyle, unlike the buzzing New York or L.A which is very untypical for America. But then I realized, I am fortunate to be here, the people are lot nicer here. Yes, I had rude experiences in Chicago! This place is pollution free, traffic free, safe and secure. The only big disadvantage is killing time here! I overcame that too now. I’d been to Branson, a place for value shopping and recreation. I also made a trip to Kansas city-Enthiran movie and Indian food made me feel like India. For the fall break, I was in Eureka Springs, Arkansas- A town on a hill top depicting the Victorian age with its pretty houses, and cute little shops! Classes are like sometimes fun and sometimes boring L Rest is so far so good!

Coming to Food part, I really didn’t have trouble cooking for myself. But cooking for two of my male friends, it is. They aren’t so outrageous like me to try something non-Indian. Lately, I made Bruschetta and compelled them to try it out. And it turned out to a big surprise to me that they liked it so much and they keep asking me to make it again. The idea of Bruschetta was inspired from the movie Julie & Julia. Many food addicts like me, would have seen that movie and were drooling when Eric was gorging on Bruschetta. Ever since I saw that scene, I was like in real urge to replicate it at home.

So here’s how I did mine..

Ingredients :

1 loaf of bread,sliced

3 to 4 bell peppers(yellow & red)

2 large heirloom tomatoes

2 or 3 leaves of basil

Salt & ground black pepper

1 Clove of garlic

Olive oil

Shredded cheddar cheese

De-seed the tomatoes and peppers. Chop them finely.

Chop basil. In a large bowl, add chopped peppers, tomatoes, basil ,salt, black pepper, and 1 tbsp of olive oil. Toss them well.

In a frying pan, drizzle olive oil liberally. Once it got heated up, place the bread slices and let it brown slightly.

Turn around. And brown on the other side too.

Place spoonfuls of the tomato mixture on each slice of bread.

Sprinkle some cheddar cheese and serve immediately!

Bruschetta-Inspired from Julie & Julia

Bruschetta!

I relocated to a new land, far away from my home, a place for the wild n' free..AMERICA. I’m here as a graduate student dealing with the crucial transition phase of my life. It wasn’t great in the beginning though, but later it started getting exciting to me. Initially I thought, living in Springfield, Missouri is going to be really tough, because it isn’t what I expected. I was taken aback when I realized that there wasn’t a single Indian grocery store. And secondly, this place is very quiet with its slow lifestyle, unlike the buzzing New York or L.A which is very untypical for America. But then I realized, I am fortunate to be here, the people are lot nicer here. Yes, I had rude experiences in Chicago! This place is pollution free, traffic free, safe and secure. The only big disadvantage is killing time here! I overcame that too now. I’d been to Branson, a place for value shopping and recreation. I also made a trip to Kansas city-Enthiran movie and Indian food made me feel like India. For the fall break, I was in Eureka Springs, Arkansas- A town on a hill top depicting the Victorian age with its pretty houses, and cute little shops! Classes are like sometimes fun and sometimes boring L Rest is so far so good!

Coming to Food part, I really didn’t have trouble cooking for myself. But cooking for two of my male friends, it is. They aren’t so outrageous like me to try something non-Indian. Lately, I made Bruschetta and compelled them to try it out. And it turned out to a big surprise to me that they liked it so much and they keep asking me to make it again. The idea of Bruschetta was inspired from the movie Julie & Julia. Many food addicts like me, would have seen that movie and were drooling when Eric was gorging on Bruschetta. Ever since I saw that scene, I was like in real urge to replicate it at home.

So here’s how I did mine..

Ingredients :

1 loaf of bread,sliced

3 to 4 bell peppers(yellow & red)

2 large heirloom tomatoes

2 or 3 leaves of basil

Salt & ground black pepper

1 Clove of garlic

Olive oil

Shredded cheddar cheese

De-seed the tomatoes and peppers. Chop them finely.

Chop basil. In a large bowl, add chopped peppers, tomatoes, basil ,salt, black pepper, and 1 tbsp of olive oil. Toss them well.

In a frying pan, drizzle olive oil liberally. Once it got heated up, place the bread slices and let it brown slightly.

Turn around. And brown on the other side too.

Place spoonfuls of the tomato mixture on each slice of bread.

Sprinkle some cheddar cheese and serve immediately!

Veg Kulchara ,Veg Manchurian balls(Gravy) & Sarsaparilla(Nannari) Sherbet!!

Veg Kulchara was introduced to me by my friends during college days.Here, in a restaurant they serve this delicious chinese starter which is irresistable.Most of us love chinese food esp the manchurians.Kulchara is kinda manchurian that has lots of cashews and its drizzled with butter.Can you imagine how tasty it could be?Though I had this dish many times in restaurant,I never thought of recreating it at home.When I saw the theme for Lets go Nuts event for this month-'Cashew Nuts'..I  determined to make this Kulchara..Non-vegeterians can try chicken and fish Kulchara too.

Veg Manchurian Balls in gravy is very popular and it pairs very well with Noodles/Fried rice.We had with plain boiled rice.I have used Caramel for sweetening the gravy instead of sugar.This not only gives a nice color but also enhances the flavor.

Veg Kulchara :

You will need :

For Kulchara

1 cup grated cabbage

1 cup grated carrots

1/4 cup onion chopped 

1/2 tsp Ginger -Garlic paste

2 Tbsp Maida

2 Tbsp Corn flour

1 tsp Salt

1/2 cup Cashew Nuts,chopped

Oil for frying

For the sauce

 

1/2 tsp Ginger -Garlic paste

1 Tbsp Onion,Chopped

1 tbsp caramel(See note below to make caramel)

1 tsp chilli sauce

1 tsp soya sauce

1/2 tsp Vinegar

1 tsp corn flour 

A pinch of Aji-no-moto

Salt

1/2 tsp red chilly flakes

For garnish :

1 tbsp chopped Cashews

1 tbsp butter

chopped spring onions

NOTE :

For making caramel, add 2 tbsp of Sugar and 1/2 Tbsp of lime juice in a skillet.Keep in med heat until the sugar gets melted completely.Leave in low heat without stirring until you get a good amber color.

Remove the skillet from heat and pour 1/4 cup of water immediately (Be careful as it splatters! )

Caramel

Chop cashew nuts finely..

Mix together the ingredients of 'For Kulchara' together except cashew nuts.Do not add water,the water from the grated cabbage/carrot itself is enough to bind the mixture.

Make small  balls from this mixture and place them in a plate.

Heat oil for deep frying..Coat each kulchara balls with the chopped cashews .Make sure that all the cashew bits are adhereing to the kulchara balls.

Gently drop 2 or 3 kulcharas at a time,depending on the size of the skillet.And fry them in med heat until golden brown.

Do not fry them in high heat or else the inside of the kulchara will not get cooked properly.

In a pan,heat 1 tsp oil and fry onion,ginger garlic paste,and red chilly flakes..Add all the sauces,salt,aji-no-moto,vinegar.Let it bubble for 30-40 seconds.Add caramel ,corn flour mixed in 1 tbsp of water.Let it simmer for a min.Check for salt,sweetness or spicyiness.Add whatever sauce you want according to your taste.

The sauce is ready.Coat the fried kulchara balls in this sauce.Pour remaining sauce over the Kulcharas.

Fry 1 tbsp of chopped cashews in  butter. Sprinkle this roasted cashews over the kulchara .Pour the remaining butter  over the kulchara.Garnish with spring onions.

Sending this to Lets go nuts with Cashew nuts event guest hosted by Poornima Nair and intiated by Aquadaze.

Veg Manchurain in gravy :

The recipe is same as the kulchara except the use of cashews.

Only the measurements for preparing the sauce/gravy varies here.

For Manchurian balls :

1 cup grated cabbage

1 cup grated carrots

1/4 cup onion chopped 

1/2 tsp Ginger -Garlic paste

2 Tbsp Maida

2 Tbsp Corn flour

1 tsp Salt

Oil for frying

For the sauce/gravy :

1 tsp Ginger -Garlic paste

1 Onion,Chopped

1/2 cup capsicum,cut into strips

2 tbsp caramel

2 tsp chilli sauce

2 tsp soya sauce

1 tsp Vinegar

1 1/2 tbsp corn flour 

1 cup water

A  pinch of Aji-no-moto

Salt

1 tsp red chilly flakes

Mix all ingredients of manchurian balls and make a dough.Shape into uniformly sized balls and deep fry them in oil.

For gravy,heat a tsp of oil.Fry onion and capsicum for a 1 min or so.Add ginger garlic paste and fry for 30 secs.Add the sauces,vinegar,salt,aji-no-moto,red chilly flakes.Let it bubble in low heat for a 40 secs.Add the caramel and corn flour mixed in water.Let it simmer for 1/2 min or until the gravy appears glossy.Add the manchurian balls to the gravy.Garnish with spirng onions and serve.

Sarasaparilla/Nannari Sherbet :

'Nannari' Sherbet is a refreshing drink sold in carts during summer season in India.Nannari is a root which has the medicinal property of protecting the body from common summer aliments.It is a natural coolant and it  purifies blood,prevents stone formation in kidneys,controls tonsillitis and solve acidity and constipation problems.

Nannari root

Source :itrcenvis.nic

Nannari Syrup

The Nannari Syrup is easily available in India.So if you have the syrup in hand the drink can be easily prepared. 

You will need :

1/4 cup Nannari Syrup

Juice of one small lemon

A pinch of salt

2 glasses of water

Ice cubes

Mix all the above and check for sweetness.Add sugar if its not sweet enough.

Sip and enjoy the summer!

Sending this to Refreshing Drinks event for Summer hosted by Anu of Chandrabaga

I tried out the following recipes this week,

Asha's Bell pepper Korma - Bell peppers are my fav! And a rich korma with it is mind blowing.I wanted to try it immediately after I saw it at her blog.But I can't find the colorful Bell peppers in my town.So finally I made with the regular green ones.It was superb!We had with rotis .I also had this as a sauce for pasta.. The almond gravy with bell pepper flavor goes very well with pasta!Thank you very much!.

Priya of Sourahstrian Kitchen's Peanut Ladoos- This is the easiest ladoo recipe I have ever came across.I love peanut ladoos but making them at home is a real complicated thing.But this peanut ladoo is not only easy to make but also to eat.I would call it 'Melting-in-mouth' Ladoo.Instead of grinding them coarse and I powdered them finely.But there is no compromise in taste.I enjoyed it.Thank you very much!

Food Fanatic's Arbi fry -I love arbi but we always make only one recipe with it.And that is 'Arbi podimass' .Her Arbi fry looks crispy and yum.So I wanna try it.Yesterday ,we made this as a side dish for Rasam Rice.I boiled the arbi to peel the skins and it got mushy.By mistake I added spices and then baked it instead of baking first .But it was nice..The arbi got a nice curst on outside and mushy inside..I can't stop eating them..Finally me and my sis end up fighting for this yummy Arbi fry.Thanks a lot for the recipe,FF! 

Prathiba , Priya, Adlak and Shama shared with me this lovely award..Thank you,buddies :) 

Thats a sweet gesture!

I'm passing it to all my blogging buddies...I love all your blogs.All of you are so sweet and are really talented chefs.Kindly accpet this award,friends..

Now for the rules:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog.

Asha,Food Fanatic,Priya of Easy n tasty recipes,Vishali,Mangala bhat,Varsha,Cham,Deesha,Sriharivatsan,Uma,SuperChef,Lavanya,Divya Vikram,Indhu,Priya Sriram,

Srikars,Soma,Sia,Trupti,Sanghi,Suparna,Pooja,Jayasree,Raks Kitchen,Rekha,Akal,Usha Nandhini,Vrinda,Simran,Gayatri,Mahimaa,Ann,Rachel,Lisa,Pavithra,Ramya Vijayakumar,Kitchen flavours,Ranjani,Nithiya Praveen,Notyet01,n33ma,Aparna,Sharmilee,Swapna,Archy,Viki,Aruna,Vibaas,Sathya Sankar,Madhuram,Malar,Poornima Nair,Laavanya,Lavi,Nazarina,Anu Sriram,Aquadaze

Have a nice weekend!