Paniyaram - Appe

One of the catch during my recent visit to Bangalore is this Paniyaram Chatty. Since hubby and son does not like South Indian foods, I bought it entirely for myself to treat meeee on my favorite breakfast recipes.  

Ingredients

• Dosa Batter - 2 cups
• Onion - 1, Finely Chopped
• Capsicum - 1, Finely Chopped
• Carror 1 medium (Finely Chopped)
• Green Chilli - 2, finely chopped 
• Oil 
• Salt 1 tsp
• Baking powder - 1 pinch

Take very little oil in a non stick pan, when oil is hot, add a spoonful of Mustard seeds and let it crack. Then add the onion, capsicum and carrot and stir fry till they are cooked, but remain firm.

Add the cooked vegetable into the dosa batter and mix well. Add salt, if required. Add a pinch of baking powder. Beat well and keep aside.

Heat the Paniyaram tawa, add few drops of oil in each groove. 

Pour a tbsp of prepared dosa batter into each groove. Cover with a lid and let it cook for 5-6 minutes over low heat. 

When the top side looks cooked, flip the  Paniyaram  and cook the other side as well.

When done, remove to a serving tray. Do it for all batter.

To make the garlic chutney, mix 1 tsp of Ghee to 2 tbsp of dry chutney powder. Add required amount of water to make thick chutney.

Serve Paniyaram with the chutney and enjoy!!!

Aappam

During my recent visit to Bangalore, I got some new toys in my kitchen. LOL !! One of them is this Aappam Pan. This has this perfect curves at the centre and you have to tilt it with the batter rightfully to get the perfect aappam. To me, an Aappam is a mixture of Dosa and Idli, the centre is an idli whereas the sides are crisp pancakes just like dosa.

Ingredients:

• Dosa Batter - 2 Cups
• Coconut Powder - 1 tbsp
• Baking soda  - 1/2 tsp
• Salt – as needed
• Sugar - a pinch
• Oil for frying
• Aappam Pan

Add water to the packaged dosa batter,  making it slightly thinner than dosa batter consistency. Add baking soda, coconut powder, salt and sugar to the fermented batter, and mix well. Keep it aside for 10 minutes.

Switch on the gas and keep the aappam pan in low heat. When the pan is slightly hot, sprinkle little oil to the pan. 

Add a ladle full of batter and hold the handle of the pan and rotate the pan in such a way that the batter spreads all around in a circle. Because of the pan texture, remaining batter will come in the center.

Close the pan with the lid. Once the Aappam is cooked and the edges start turning brown, remove the Aaappam from the pan.

 Do not flip side. 

Serve hot Aappam with your favorite stew.

Andhra Style Brinjal Curry

We, the moms and wives have always put our family's food choices the priority while cooking or selecting menus, right?? I do the same and I am happily depriving myself of some simple food items, just because dear hubby and son doesn't like it. So last week, when I saw these cute little baby eggplants, I initially ignored them, since neither hubby, nor my son is fond of brinjals. then I came back, picked up 5-6 cuties just for me and back home made this spicy, tangy eggplant curry just for me!! Enjoyed every bit of it, I must say!!

Ingredients

• Baby eggplants - 6
• Onion - 1, sliced
• Tomato - 1, chopped
• Green chili - 2 -3
• Ginger paste - 1 heaped tsp
• Garlic paste - 1 heaped tsp
• Coconut powder - 1 heaped tbsp
• Kashmiri chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• mustard seeds - a pinch
• methi/fenugreek seeds - a pinch
• Dry red chili - 1
• Curry leaves - 5 -6
• Salt, turmeric
• Sugar as per taste

Wash and cut the eggplants in such a way that they are intact near the stem. 

Add salt and turmeric and fry over low heat till they are soft.

Heat some more oil, add the sliced onion and fry till golden brown with a pinch of salt and sugar. Add ginger garlic paste and fry for some time till the raw smell is gone. Add the chopped tomato and green chilli and continue frying till it is mashed.

Add the coriander powder, kashmiri chilli powder, salt and coconut powder and fry over low flame.

Now allow it to cool and make a fine paste using a blender.

Add 1 tbsp of oil in a clean pan, then add the mustard seeds, methi seeds, curry leaves and dry red chili. 

Add the ground masala and fry quickly. Then add half cup of warm water and mix well. I have added a pinch of sugar at this point. Adjust the seasoning too.

Cook over low heat till oil starts appearing at the top. Add the fried eggplant and mix carefully with the masala. Eggplant should not get mashed.

Remove from heat and keep covered for 10 - 15 minutes more. Serve with rice or roti. Yum!!!