KARUPATTI APPAM / PALM SUGAR APPAM & AWARDS

I am very happy to take part of this interesting SNC event. A great going event started and organished by our sweet friend Divya Pramil from YOU TOO CAN COOK - INDIAN FOOD RECIPES. This is a monthly event where two teams, Southern and Northern team have to challenge each other with their authentic and regional dishes.

This month Northern team got a challenge to make Karupatti Appam from Shama Nagarajan. Same like Southern team got a challenge to make Gujrati Farsan - Khandvi from Hetal Acharya.

Long before I had this appam once from a street vendor, while I was travelling Chennai, yummy crispy sweet pancakes, at that time I didn't know its name, years gone, I forgot about that dish. But when I saw this month's challenge on Shama's space, then also I could not recall my memory. After tasting this yummy pancake, I remembered about our Chennai visit. Actually no need to have any side dish with this delicious appam, its itself is a complete meal. Thanks a lot Shama and Divy dear for this toothsome appam recipe, trully me and our whole family enjoyed this sweet appam a lot.

INGREDIENTS:
1 Cup Boiled Rice
1 Cup Raw Rice
Handful of Urad Dal
250 gm Karupatti (palm jaggery)
Oil as required

METHOD:
Make thick palm jaggery syrup. Once cooled, filter it and remove all impurities by using a stainer. Keep it aside.

Soak rice and dal for 2 hours. Grind it to a very smooth batter, no fermentation needed.

Finally add palm jaggery syrup with the batter without any lumps.

Heat appam tawa or non-stick pan. Pour a small ladle of batter in the centre, then hold its handle with the hands and rotate the pan. Hence the ladle will spread like a dosa.

Spread a spoon of oil over it. Cover with a lid. Cook in slow flame till done. The center part will be of and edges crispy. Just roll over and gently take out the appam from the pan. Delicious vella or karupatti appam is ready to serve. Enjoy!!!

Now it is award time.........

For March 2013, I was awarded by Divya Pramil as "SNC Queen" for HYDERABADI VEGETABLE DUM BIRYANI

For SNC February 2013, got the top number of votes for the favourite challenger / host and favourite challenge recipe GREEN PEAS KACHORI WITH SPICY DAM ALOO (KORAISHUTIR KOCHURI R ALOOR DAM). Thanks a ton my dear friends for choosing me and my recipe. I am honoured by you dearies, thanks again.

Sending to: SHAMA'S EASY2COOK RECIPES & Divya's Space

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

RICE FRITTERS / PAKORAS

Recipe Source & Acknowledgement: Homely Food

This is a wonderful idea to make rice fritters with leftover rice, it may be plain rice, or pulao. The fritters came out mouth-melting and very scumptious. First time I tried out this recipe, not only me, my family also relished as well as enjoyed this easy to make pakora a lot. Thanks Meenu for sharing this toothsome fritters with us. If any unexpected guests will come, you can serve this fabulous fritters within 15 minutes accompaning with a cup of piping hot tea or coffee. It is an excellent tea-time snack. Today I tried it out and here is the recipe.

INGREDIENTS:
1/2 Cup Leftover Rice
1/2 Cup Plain Yogurt / Curd
3/4 Cup Gram Flour (besan)
A Pinch of Asafoetida (hing)
2-3 Green Chillies (finely chopped)
2 tbsps Finely Chopped Coriander Leaves (cilantro)
1 tbsp Roasted Coriander Seeds (crushed)
10 Curry Leaves (chopped)
1/2 Cup Finely Chopped Onion
1" Ginger (minced)
A Pinch of Baking Soda
Salt To Taste
Oil For Frying

METHOD:

Take rice in a large bowl, add yogurt in it. Mix nicely and keep it aside for 10 minutes or till rice almost soaks yogurt. 

Now mix gram flour, asafoetida, green chillies, coriander leaves, crushed coriander seeds, curry leaves, minced ginger, baking soda and salt with the rice-yogurt mixture.

Mix everything nicely to make a thick batter to form fritters. (No need to add water in it)

Heat oil in a pan. Take a spoonful batter, give a shape of flat ball, drop into the hot oil. Deep fry till both sides turn golden brown. Follow the same process for rest of the batter. Take them off the pan and serve immediately with chutney / sauce. Enjoy this crispy evening snacks!!!

Linking to: Homely Food Event / Giveaway

Linking to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Linking to: Vimitha's Hudson Canola Oil Hamper

LEFTOVER RICE CHILLA / PANCAKE

I always love the crispy savoury pancakes. Most savoury pancakes make use of just grains or lentils in water with few spices, the preparation work is very simple and taste great! This is a very nice way to use leftover rice and also a very filling breakfast with chutney.

Recipe Source & Acknowledgement: Homely Food 

INGREDIENTS:
3/4 Cup Left Over Cooked Rice
1 Medium Onion (finelly chopped)
1 Tomato (finelly chopped)
8-10 Curry Leaves (chopped)
2 Cups Wheat Flour (atta)
3 Green Chillies (finelly chopped)
1/2 tsp Minced Ginger
3 tbsps Finelly Chopped Coriander Leaves (cilantro)
2 tsps Roasted Coriander seeds (crushed)
1/4 tsp Asafoetida
1 tsp Kashmiri Red Chilli Powder
1 tbsp Oil + More for Making Pancakes
Salt to taste
Water as required

METHOD:
In a large bowl combine rice and chopped onion. Mash rice a little.

Add wheat flour, chopped curry leaves, green chillies, minced ginger, crushed coriander seeds, 1 tbsp oil, asafoetida, Kashmiri red chilli powder and salt in it. Mix nicely. Pour water to get dosa batter consistency. 

Now add chopped tomatoes and coriander leaves in it. Fold well.

Heat a dosa tawa, grease it with a little oil. Pour a laddle full of batter just like a dosa. Let it cook one side.

Pour little oil on side to make easy to turn. When the bottom side is done, flip over to cook other side.

Cook the remaining batter like same way. Once cooked serve hot with chutneys or ketchup or even plain curd. Leftover rice is used in a new and yummilicious way. Enjoy!!!

Sending to: Homely Food Event / Giveaway

Sending to:  "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: Vimitha's Hudson Canola Oil Hamper

RAVA (SEMOLINA) IDLI

Rava idli is a filling breakfast, and very unique for its flavour. The batter not like to be fermented like idlis, a famous South Indian staple food is very easy to make at home. We loved the soft and spongy rava idlis and enjoyed a lot as they can make without any preplanning.

 

INGREDIENTS: (For Making 12 nos of Idlis)
1 Cup Roasted Rava / Semolina
1 Cup Thick Curd (well beaten)
6 nos Broken Cashewnuts and few whole cashews (roasted), cut in halves
2 tbsps Finelly Chopped Coriander Leaves (cilantro)
1 tsp Baking Soda
1/4 Cup Water
1/8 tsp Turmeric powder
Salt to taste
3-4 Green Chillies (finelly chopped)

FOR SEASONING:
1 tbsp Oil
1 tsp Clarified Butter (Ghee)
3/4 tsp Mustard seeds
1 tsp Bengal Gram (chana dal)
1/2 tsp Splitted Urad Dal
1/8 tsp Asafoetida
5-6 Curry Leaves (chopped)

METHOD:

Heat oil and clarified butter in a tadka pan. Add mustard seeds, when it starts to pop up, add urad dal, bengal gram, asafoetida and curry leaves. Saute for 30-40 seconds. Switch off the heat now. Add seasonings with 1 cup semolina and a pinch of turmeric powder. Mix well.

Now add 1 cup of curd, broken cashew nuts and baking soda in it and mix. Leave it for 2 minutes.

Now add 1/4 cup of water and salt fold well. Again keep it aside for 15 minutes.

Add chopped coriander leaves and green chillies in it. Fold well. Set it aside.

Grease idli mould, place a halved cashew on each mould.

Now pour a ladleful batter on each mould.

Arrange idli stand properly.

And place it inside microoven. Micro it for 4 minutes on 100 MW power. Switch off and Keep it inside for another a minute.

Take out from the moulds.

Serve immediately with Mint Coconut Chutney or any chutney and podi of your choice.

 

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights



 Sending to: Vimitha's Hudson Canola OIl Hamper