Methi Appo (Methi Paniyaram) -Instant Version

Methi Appo is a quick and healthy breakfast. Appo or Paniyaram is a popular South Indian breakfast. Methi means fenugreek leaves. I got this from a food group. I had noted down the recipe few months back but was little hesitant to try it, as I am not a big fan of fenugreek leaves.

I know that methi leaves are healthy and need to be consumed on a weekly basis. But somehow I keep postponing it. But this time when we went to the stores, I couldn't resist myself from buying it. They were so fresh and hence bought a big bunch. Hence thought of making these appams and trust me they were not only easy to make but also tasted good. I was very happy with the outcome and hence decided to share the recipe. Do try making it and trust me there is no bitterness from the leaves. Also the batter doesn't require any fermentation.

Ingredients:

• Sooji/ Semolina- 2 cups
• Besan/ Chickpea Flour- 2 Tbsp
• Yogurt/ Curd (thick)- 1 cup
• Baking Soda- 1/4 tsp
• Fresh Methi/ Fenugreek leaves, chopped- 1 cup, tightly packed
• Onion, chopped- 1/2 cup
• Oil- 1 tsp
• Cumin seeds- 1 tsp
• Red chilli powder- 1/2 tsp (or to taste)
• Salt- To taste

Procedure:

Take semolina, besan, baking soda, salt in a large mixing bowl.

Now add the yogurt and mix well. Add water to make the batter, pouring consistency. I added a little more than 1 1/3 cup (the amount of water required depends on how thick the yogurt is). Keep this batter aside for 15 minutes.

While the batter is resting, prepare the methi- onion seasoning.

First chop the onion. Then wash the methi leaves and chop it finely (discard the stem and root of the methi plant)

Now heat oil in a pan and then add cumin seeds. Once it starts sizzling, add the chopped onions. Mix well. After a minute, add the chopped methi leaves. Fry them until the moisture content completely evaporates. Finally add the red chilli powder and little salt. Turn off the heat and let it cool for a minute. 

Then add this to the prepared semolina batter. Mix well. Batter is ready. The final consistency of the batter should be thick but of pouring consistency.

Now heat the special pan, used for making Appo.

Add few drops of oil in each small moulds. Now pour the batter in each of them.

Let it cook on a medium heat, covered/uncovered until it turns golden brown on bottom part. Then carefully turn them using a fork/spoon.

Fry the other side until you get a uniform color throughout. Remove them and serve. Methi Appo is ready!!

Serve it hot with coconut chutney. I served it with Gosale Shire Chutney. Above measurement serves 3-4 people.

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Sabudana Dosa (Tapioca Dosa)- Version 2

Sabudana Dosa is a very simple recipe. I noted this recipe few months ago from a food group but never gave it a try. 

Recently I noticed that, I have not posted any dosa recipe. Hence tried this out and it turned out very good. The good thing about this dosa is- you can make crispy as well as soft dosas from the same batter. Try making this and you can also try the other version of dosa posted by me few months back.

Ingredients:

• Rice- 1 cup
• Tapioca/Sabudana/Sago- 1/4 cup
• Split Black gram/ Urad dal- 1/4 cup
• Fenugreek seeds/ Methi seeds- 1 tsp
• Salt- To taste

Procedure:

Wash and soak the rice along with sabudana, urad dal and fenugreek seeds, for 5-6 hours. Then grind them together to get a fine paste, adding water as required. The consistency of the batter should be medium thick. Let this batter ferment for 8-10 hours. Once fermented, add salt and adjust the consistency of the batter by adding water, if required (it should be medium thick). Dosa Batter is ready.

Now, heat the dosa pan. Add a ladel full of batter and spread it in circular motion (you can also make thick soft dosas without spreading the batter too much)

Now add oil (if using) and close the lid for half a minute. Then the dosa starts to turn brown.

At this point, you can flip it and fry the other side or transfer it to a plate. 
Sabudana Dosa is ready!!

Serve it hot with Coconut chutney. I served it with Hinga Chutney. Above measurement serves three people.

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Mint Flavored Gobi (Cauliflower)

Mint Flavored Gobi is tasty, flavorful appetizer. Cauliflower is a very pretty vegetable. I always felt it is a perfect vegetable to make fritters. 

I love Cauliflower fritters. I saw this recipe in a food group and noted it down, few months back. Finally I managed to make these beauties (with slight changes to the original recipe). Trust me, try making these if you are a fan of cauliflower. The mint is not at all over powering. A slight hint of mint to the crispy cauliflower fritters..!! :-)

Ingredients:

• Cauliflower Florets- 2 1/2 cups (heaping)
• Oil- For deep frying

For Mint Chutney-

• Mint leaves- 1/4 cup (lightly packed)
• Chopped Cilantro- 1/4 cup (tightly packed)
• Green Chillies- 2-3
• Ginger- 1/2 inch piece
• Salt- To taste

For the batter-

• Chickpea flour/ Besan- 3/4 cup
• Rice flour- 3 Tbsp
• Turmeric powder- 1/4 tsp
• Asafoetida- 1/4 tsp
• Cumin seeds- 3/4 tsp
• Salt- To taste

Procedure:

To make the mint chutney- Grind all the ingredients mentioned under "For Mint Chutney", into a fine paste. Add 1-2 tsp of water while grinding (don't make it watery). Mint chutney is ready.

Now wash the cauliflower and cut it into small florets. If there are any worms then put the florets in warm salt water. Drain the water completely and then add mint chutney. Give a good mix, until each floret gets a good coating of the chutney. Leave aside for 15- 20 minutes.

Meanwhile prepare the batter. Put all the ingredients mentioned under "For the Batter" into a large bowl. Then add water in small quantities to get a lump free thick batter (the batter should be thick but of pouring consistency).

Now add the marinated cauliflower florets into the prepared batter.

Mix well to get uniformity (at this point check for salt. You can also add red chilli powder, if the final batter is not spicy).

Then fry these florets (coated with batter) in hot oil, until it turns golden brown and crispy.

Once done, transfer on a paper towel. Mint Flavored Gobi is Ready!!

Serve it hot. Above measurement serves 2-3 people.

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Hinga Chutney (Asafoetida Flavored Chutney)

Hinga Chutney is a popular Konkani recipe. In Konkani, hingu means asafetida. This chutney is a coconut based chutney which has a good flavor induced by the addition of roasted asafoetida. This chutney is commonly served with idlis and dosas.

Ingredients:

• Grated Coconut, Fresh/ Frozen- 2/3 cup
• Dry Red Chilli- 4-6
• Asafoetida- 1/4 tsp
• Tamarind- A small piece
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- Few
• Salt- To taste

Procedure:

Fry the dry red chillies in few drops of oil. Then transfer it to a plate.
Then in the same pan, add few drops of oil and add heat it. Then add asafoetida and fry for 5-6 seconds. Remove from heat.

Now grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida and salt along with little water, to get a paste (not too fine).

Transfer the mixture to a bowl. Add more water to adjust the consistency (I made it medium thick). Finally add the seasoning and mix well.

For Seasoning- Heat oil and then add mustard seeds. Once it starts to splutter, add curry leaves and turn off the heat. Add this to the chutney. Hinga Chutney is ready!!

Serve it along with idli, dosa. Above measurement serves 2-3 people.

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Teela Undo (Sesame Ladoo)

Teela Undo is a popular South Indian sweet. In konkani, Teelu means sesame seeds. This ladoo is especially prepared and distributed during the festival of Sankranthi. 

This ladoo is very simple and 'easy to make'. It requires less amount of ghee and the jaggery added, really makes it very tasty. I added small amount of peanut as well (sesame seeds and peanuts go very well with each other).

Ingredients:

• White Sesame Seeds- 1 1/4 cup
• Peanuts- 2 Tbsp (optional)
• Dark Jaggery (Antu Bella)- 3/4 cup
• Ghee- 1 tsp+ extra for greasing
• Cardamom pods- 4-5

Procedure:

Measure all the ingredients required to make ladoo.

Now dry roast the sesame seeds until a nice flavor is got (don't brown the seeds). Then transfer it to a bowl, for cooling.

Then dry roast the peanuts, until they turn light brown. Transfer it to a bowl and allow it to cool. 

Then remove the peel and crush it coarsely (I used a mortar and pestle).

Next step is to melt the jaggery. The jaggery I used looked like this (This jaggery is very soft and is specially used to make ladoos, burfi, chikkis. This jaggery gives good binding and has a distinct taste).

Now start heating the jaggery in the same pan, on a medium flame along with 4-5 Tbsp of water.

After few minutes, the jaggery begins to melt and starts to boil.

Continue heating till the end point. To know the end point, add 1-2 drops of melted jaggery in a small bowl containing water. The jaggery should form a firm drop and it should turn little hard.
Once this consistency is reached, add the roasted crushed peanuts, sesame seeds, cardamom powder, ghee and mix quickly.

Allow the mixture to cool (until you can handle the heat). Remember that the mixture hardens as it cools. So it has to be formed into ladoos (small sized balls) as soon as possible. If the mixture sticks to your hand as you start making the balls, wait for few more minutes and try again. It sticks when it is hot.

Once it is ready to handle, take a small amount of the ladoo mixture in your greased hands and make a ladoo. Repeat the same for the rest of the mixture. I made a total of 21 small sized ladoos.
Teela Undo is ready!!

Store them in an air tight container. It stays good for more than a week.

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Vegetable Pulao (Pulav)- Using Ground Masala

Vegetable Pulao is one of the popular rice dishes of India. There are so many variations available in the internet. Initially I used to make using the recipe got from my mother. But that was not the way I liked it to be. I used to make few variations and try making it once in a while but never succeeded. 

I tried making 2-3 recipes from Raks Kitchen and just loved it. Recently my SIL made veg pulao and trust me, it turned out so delicious that I had to go for a second serving even though I was full. I noted down the recipe from her so that I can share here. Do try this version and I am sure you all will like it too. The best thing is- you won't bite into the whole spices, as they are ground with other ingredients to form a masala :-)

Ingredients:

• Basmati Rice- 1 cup
• Onion, medium sized- 1
• Carrot, Beans, Peas- As required*
• Bay leaf- 1
• Oil- 2-3 tsp
• Ghee- 2-3 tsp
• Cashew nut- 5-6 (optional) 
• Salt- To taste

For the Masala:

• Cilantro/ Coriander leaves- 1/4th of a big bunch (along with the stem)
• Grated Coconut, fresh/frozen- 4 Tbsp
• Ginger- 1/2 inch piece
• Garlic pods, big sized- 2-3
• Onion, chopped- 1/3 cup
• Coriander seeds- 1 1/2 tsp
• Cumin seeds- 1 tsp
• Green chilli- 2-3
• Cloves- 2-3
• Cinnamon- 2 inch piece
• Cardamom- 2-3
• Turmeric Powder- 1/8 tsp

*Add one big carrot, beans- 9-11 (I used frozen), Peas- 1/3- 1/2 cup (I used Frozen). You can also add cauliflower florets, cubed potatoes, soya chunks etc.

Procedure:

Wash and soak rice in enough water for half an hour. Then start to prepare the masala.

For making masala- Give a rough to cilantro and put everything mentioned under "For the Masala" in a mixer and grind it, to get a smooth paste.

 Add few tablespoons of water, while grinding. The paste should not be too watery. Now the masala is ready.

Now start chopping the veggies. I cubed the carrot. Cut the beans into 2-2.5cm in length and thaw the peas. Then slice the onion.

Now heat oil and ghee in a pressure pan (or a nonstick pan). Then add the cashews and bay leaf. Fry for half a minute and then add sliced onions. Let these fry until the onion starts to turn brown.

Then add in the chopped veggies- carrot, beans and peas. Mix well and allow it to fry for 1-2 minutes.

Then add the ground masala. Mix well and fry for 2 minutes.

Finally add the drained rice (which was soaking for half an hour) and mix well. 

After 2 minutes add 1 1/2 cups of water and salt. Give a good mix and close the lid and hear 2-3 whistles. Allow the pressure to go down by itself (if you are not using a cooker, then close the pot with its lid and lower the heat to lowest possible and allow it to cook for 15-20 minutes).
Once done, fluff the rice gently, with a fork. Vegetable Pulao is ready!!

Serve it hot with raita. Above measurement serves two people.

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