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Friday, 21 November 2014

Appam Recipe/Appam

   Appam a south Indian style pancakes or dosa made with fermented rice and urad dal mixture .Usually served with coconut milk or stew or kuruma.
   Appam is very famous breakfast item in kerela and chettinad.There are many variations of appam recipe like adding baking soda, eno or add sago pearls/Sabudana (later one i recommend you can do it ).But my mom never add anything to the appam batter ,but still the appam taste so good and be spongy.In case if you are trying to add sago/sabudana/javarisi to appam batter soak it with other ingredients and grind it or soak is and add it after its fermented.
     Best time to prepare appam is ,on a weekend .Why i say is, after having this delicious appam you don't really feel like having lunch and you feel drowsy too.so better have it as a brunch and go for light meal in the evening .
    Ladies first few appam will give a little tough time.You can use the coconut flakes(after taking the milk out) tied in a cotton cloth to wipe the bottom of the pan to give an extra oil layer .Its better to apply more oil for first few if you are not using non-stick pan like me .
    I have done a video on how to make appam in regular pan .Hope you guys will like it.In case of any doubts just comment or email me .
appam

Appam Recipe/Appam

Appam               South Indian Style pancake recipe with fermented rice and urad dal         without any additives like baking soda,eno,Sago

Cuisine: Indian Category: Mains Yields: 25-30 appams Soaking time: 6 hours Grinding Time:40 min Cook time: 2 min(one appam) Total time: 7 1/2 hours(for whole batch without ferment time)

Ingredients:
  • 1 1/2 cup raw rice/pacha arisi.
  • 1 1/2 cup boiled rice/idly rice/idli arisi.
  • 1/2 cup urad dal/ulutham paruppu.
  • 1 tsp methi seeds/fenugreek seeds/venthayam.
Method:
Preparation:
  • Soak all of the ingredients mentioned for 5-6 hours.
  • Grind it to smooth paste (takes around 40 minutes minimum wet grinder).
Appam batter ready to ferment

  • Add 3/4 tsp of rock salt (usually half the quantity of salt you use for this measurement of rice).
Add salt to the batter and mix it thorough

  • Mix well and allow it to ferment.
Cooking:
  • Take a deep pan apply oil generously.
  • Pour the batter in the middle
add fermented batter to the pan

  • With support of two kitchen towel  .Just make circles with the pan .
Spread it

  • Pour some oil and cover it.
  • After a min or two when there is no raw batter left in the middle,take the appam carefully .
  • Pour in some coconut milk and enjoy.
Appam with coconut milk

Appam ready to serve with coconut milk and kuruma

Note:
  • If you are not able to make appam in pan.Then make uthappams in dosa tava.
  • First few appam will stick to the bottom so apply generous oil to the bottom before pouring the batter.
  • Use the flakes of coconut after you take out the milk to give a extra oil to the bottom.In a deep tava you cant really spread the oil .So this method works
Small video about how to spread the batter in regular pan 



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Wednesday, 19 November 2014

Baingan Bharta Recipe-Step By Step Pics

     Baingan bharta is a easy Indian style curry made with Aubergine the large eggplant.Eggplant is called by different names like brinjal,baingan,aubergine,Kathirikai(in tamil).
     Baingan bharta is done by roasting aubergine in gas and then smoke it.I instead roasted in oven (broiled in oven).Its was smokey,tangy,spicy ..and its a best dip i can say.If you want to roast in direct gas then refer dassana post ,she explained dhungar method(infusing the coal flavor to baingan).I got the idea of oven roasting from Sony who is a blogger friend of mine.
    Usually people in India have baingan bharta for roti an Indian flat bread.we  had it with bread and it was quite amazing..
    This recipe i did it for shhh.... cooking secret challenge hosted by priya suresh sis .This month my partner is priya sis .She gave me onion and aubergine as the secret ingredient .I normally do kosumalli with small brinjals apart from that i can think about baingan bharta ,my fav.
    I have given step by step pics as well for amateurs.I used 1/2 tsp chili powder as we are spice lovers.If you guys don't want much spice reduce the chili powder to 1/4 tsp .You can also include 1 green chili with 1/4 tsp chili powder.
 
Baingan bharta

Baingan Bharta/Aubergine Curry

BAINGAN BHARTA     Oven broiled baingan bharta(aubergine curry) for roti ,dosa,bread.


Cuisine: Indian Category: Side Dish Yields: 2 cups Prep time: 30-40 Minutes Cook time: 10 minutes Total time: 40 Minutes.


Ingredients:
  • 1/2 pound aubergine/eggplant/kathirikai(around 450 grams)
  • 1 onion
  • 1 small country tomato
  • 1/2 tsp chili powder
  • pinch of turmeric
  • 1 tsp ginger garlic paste
  • Few coriander leaves for garnishing
To temper:
  • 1 tbsp oil
  • 1/2 tsp jeera/cumin
Method:
Preparation:
Whole egg plant
  • Oven roast the baingan .Broil the eggplant for 30 -40 min until it breaks or until skin soften.
Broil it for 30-40 min
  • Remove the peel and mash it very well.
Remove the peel and mash it well
  • Chop the onions and tomatoes .
Cooking:
  • Heat a tava with 1 tbsp oil.
  • Add jeera.Let the jeera gets the aroma.
Temper it with jeera
  • Add ginger garlic paste and saute it for 2 seconds.
Add ginger garlic paste
  • Add onions and saute it ,until  translucent(takes around 2-3 minutes on a hot tava).
Saute onions
  • Add tomatoes and cook it thorough.
Saute tomatoes
  • Add turmeric and chili powder and saute it for a minute without burning it.
Add masalas
  • Add the mashed eggplant/ baingan/aubergine to the tava.Add required salt as well.
Add eggplant
  • Let it sit in tava for 2 minutes in low flame.
  • Garnish with coriander leaves.
  • Serve hot with roti/dosa.
  • Actually we had it with bread, it was so awesome.
Baingan bharta ready


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Tuesday, 18 November 2014

How To Make Coconut Milk

    This post is about how to make coconut milk a basic recipe.Though many people know how to make coconut milk ,there are people who don't know much about it.
    I never made coconut milk after coming here to US.Not  because of it is a difficult thing to do ,it is rare to get fresh,good,old coconut.First of all many people don't buy the whole coconut here.So its rare to see the whole one.It is available only in Indian store or in my nearby Mexican shop.Even though it is available ,it is rare to get a good one .Most of the coconut are very old and will be rotten .The ones that we get in Indian store is costly and too young.Those coconut will not be sweet or we don't get good amount of milk from it.After sometime now i am able to pick a good one.I grate it and store some in refrigerator and remaining in freezer.If its difficult to get coconut ,then how will i be making milk with it ?
      This time i was lazy to get coconut and break it and grate it .This process takes sometime to do .I am in no mood to do that.So i got frozen coconut.I want to make Aapam(dosa) and coconut milk that day.So kept the frozen coconut in refrigerator the day before and kept it outside 1 hour before i started taking the milk out.used warm water to get milk .To get best results grind the coconut along with warm water and extract the coconut milk .
      If you are using the coconut milk immediately then fine, otherwise store the milk in refrigerator or freezer until use(Guess this has shorter shelf life). 


Coconut milk

Friday, 14 November 2014

Rajma Dry Curry/How to make Rajma Curry recipe

    Kidney bean/Rajma dry curry -is a easy North Indian style curry  made with rajma,bell pepper,ginger,garlic and some masalas .Even though i make rajma gravy,chana gravy , mushroom gravy for poori ,roti.I made this dry curry very first time thought it would sound bit different than regulars.
    In this rajma curry i used pureed fresh tomatoes.No double sauted masala's,So it takes times for the raw smell of masalas dissipates and also the curry becomes dry.
      Using of kasuri methi is completely optional for this curry .But i prefer you use some for enhanced flavor.To make the curry yummier rajma has to be cooked very well(soft) so it should be soaked for at least 8 hours.Tomato puree and bell pepper makes the curry slightly sweet, If you don't like pureed tomato in the rajma curry use chopped tomato instead.If you prefer the masala to be spicy in case of using pureed tomatoes add 1/4 more chili powder .

Rajma dry curry


Preparation time:6-8 hours (soaking)+20 min (pressure cooking)
Cooking time:20 min
Serves:2-3

Ingredients:
  • 1 cup rajma (soaked for at least 8 hours)
  • 1/2 bell pepper.
  • 1 onion
  • 1 tomato (pureed)
  • 1 tsp ginger garlic paste
  • 1/4 tsp chili powder
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • pinch of turmeric
  • few dried methi leaves/kasuri methi.
To temper:
  • 1 tsp oil
  • 1/2 tsp jeera/Cumin

Rajma curry

Method:
Preparation:

  • Soak Rajma for 8 hours or overnight.
Soaked rajma

  • Pressure cook it for 4-5 whistles or until its soft.
  • Chop onion very fine.
  • Puree the tomato .
  • Make ginger garlic paste .
  • Chop bell pepper as well

Cooking:

  • Heat  tava and add oil to it .
  • Add jeera .Let the jeera change colour.
Tempering jeera

  • Add chopped onions and saute it for sometime .
Saute onion

  • Add ginger garlic paste and cook them through.
Saute ginger garlic paste

  • Add pureed tomato .Let the juices get evaporated .
  • Add bell pepper and saute it for a minute.
Saute bell pepper

  • Add masalas chili powder,coriander powder ,turmeric and mix it well,
Add masalas except garam masala

  • Add water rajma is cooked and add required salt (make sure not to add too much of salt because ts going to be dry not gravy)
Add water and boil it for a minute

  • Add garam masala and kasuri methi and boil it until it thickens.
  • Add pressure cooked rajma .Let it get thick and coat with masalas.
Add cooked rajma

  • Rajma curry is ready .Serve it with chapathi ,roti ,etc

Rajma masala

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Linking this recipe to Full scoops giveaway

Wednesday, 12 November 2014

200th post-Kavuni Arisi/BlackRice Pudding

        This is my 200th post .I want to share a dessert which is close to my heart.This kavuni arisi (pudding) ranks first among my favourites.I make payasam with kavuni arisi, then i make this pudding.This Black Rice Pudding is really easy to make if you plan ahead.Rice has to be soaked for at least 12 hours to get Best pudding.
        Kavuni arisi is costly compared to other rice varieties and has more iron and fibre(because  its unmilled and has husk in tact).kavuni arisi rice when cooked turns purplish.In china people make cake,porridge,bread with it.
     This black rice pudding is served during breakfast in chettinad marriages and in festivals and is considered really special.

kavuni arisi

Soaking time:12 hrs
Cooking time:20 min
Serves:2-3

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