Wallai appam/rice appam

Wallai appam/ rice appam/yeast appam/lacy appam,....whatever the name these are our breakfast or dinner delights!this so soft and spongy appams goes well with chutneys and potato stews(that's how my grandpa loves it) and coconut milk(plain or little sugar added ).the options are limitless.if there anyone who hasn't tried this do so with no further hesitation.

My measurement here is exact so please do not faulter

Ingredients:

2 cups raw rice

1 /2 cup boiled rice per cup raw rice

coconut water  to grind 

coconut grind 1/2 of one coconut

yeast 1 tsp

sugar 3 tbsp

salt to taste

baking soda  a pinch

baking pwd a pinch

method:

1.wash and soak the rice for 4 hours at least .

2.grind all the ingredients except for the soda and the baking pwd.

3.mix everything and let to ferment overnight/8 hrs.atleast.

4.before preparing the appams add in the soda and the baking pwd.

5.appams always turn out well when you prepare them in the appam chatti/the nonstick pan.

or you can make them in the small pans too.

i make them very thin and lacy ,crispy is what the kids luv:)

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King fish biryani/aikura biryani

Its the season for the king fish.The name itself implies the this how wonderful fleshy and succulent this fish is.Aikura ,as that's how its said in malayalam , is best consumed in its first catch.Its easy and quick cooking time delivers  the biryani  ,an easy dish at hand.Kishgfish is usually cut into very thin slices.Over frying them would lead to dryness,so quick tossing works best for this recipe. Now over to the recipe ......

Ingredients:

Kingfish/aikura 1 kl Washed ,cut iinto thin slices

 For the marinade:

Red chilli pwd.(kashmiri)1 tsp

Turmeric pwd 1 /2 tsp

Salt to taste

Curry powder(homemade)1 tsp

Marinate the fish in the above mentioned powders and fry for 5 minutes on each side .

The masala should only coat the fish .

For the biryani masala:

Onions 1 kl sliced 

Tomatoes 1/4 kl sliced 

Ginger paste 1 tsp

Garlic paste 1 tsp

Green chillies 2 / cup of rice (10 for 5 cups rice)

Powders required:

Garam masala 1 tsp

Pepper pwd 1 tsp

Turmeric pwd.1/4 tsp

Coriander pwd 1 tsp

Cumin pwd. 1 tsp

Salt to taste

Lemon . Juice of one lime

Mint leaves 1/4 cup

Coriander leaves 1/4 cup

Curry leaves 1 strand

For garnishing

Fried onions 

Fried cashews and raisins

Fried shallots made into paste 1 tbsp

For the rice:

Biryani rice/basmati ricep or any rice of choice 1 kl( washed and drained for 5 mints)

Whole garam Marsala:

Cinnamon 1 

Cloves 2 cardamom

Boiling water (1 and 1/2 cup = 1 cup rice)

Measure the rice and take cup measurement of water

Salt to taste

Method:

1. Fry the onions and nuts for garnishing and keep aside.

2. Fry the fish and keep aside.

3. In a pressure cooker ,saute the onions till soft brown color.

3 add the ginger,garlic paste and the green chillies.cook till raw smell disappears.

 4. Add all the pwds.mentioned above,stir well and close the lid.

5. cook for 3 whistle time 

6.check the masala And add the shallot paste

I added only Haif a glass of water.

7 add the lime juice and the leaves ,salt 

Add the fish and let ti simmer for 5 mints 

The masala is ready

Now for the rice:

Heat the oil 1/2 cup ghee/ butter

Saute the onions and add the whole garam masala

Add the boiling water and the salt

Add the rice and  once the water has evaporated cover and cook for 20 mints

Take another vessel ( itook the fish out )layer the masala on the bottom .

Layer the semi almost cooked rice on top

Then layer again the masala and the rice finally

Place fish pcs. On top

Garnish with onions and the nuts

Close the lid tight and cook at low heat for 10 mints

This is called dum cooking

The vapours should arise from the bottom,so prick holes throughout the dum layered rice . 

The taste and the aromas will remind oneself as to why its known as a delicacy....

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Dragon chicken

Many hotels have  dragon chicken made in different ways,some just Fry them  in oil with the marination of the chicken .I wanted a little gravy added to it .So this is how I made this after searching many recipes.

Ingredients:

Chicken boneless 200 gms

White pepper pwd 2 tbsps

Tomato sauce 3 tbsps

Chilli sauce green 3 tsp

Chilli paste 3 tsp

Soyasauce 3 tsp

Ginger 1 tbsp

Garlic 1 tbsp

Cashews  few

Onion sliced 1 cup

Capsicum chopped 1/4 cup

Cornflour 2 tsp

Maida 2 tbsp

Spring onions 2 tbsp chopped finely

Egg 1/2 beaten

Red chilli whole 4 

Salt

 Sugar 2 tsps

Sunflower oil 

Method

Marinate the chicken in maida .cornflour,egg,Red chilli,salt,sugar.

Fry in oil for 10 mints.

In a wok,heat the oil add the ginger ,garlic, red chillies.saute for1 mint.

Add the cashews,stir, add the  onions and the capsicum,remaining sauces,add in the pepper powder.

Stir for a mint.add the chicken and the spring onions.stir well

Add 1/4 cup water   Check if chicken is cooked well and check for salt coz the sauces already contain it

Serve hot!

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Green gram /brown lentil Curry

This is a very nutritious lentil curry.I always see to it that my family have this at least once a week,of course with a change  of the lentils.Its easy to prepare  and goes well with soft buttered chapathis and appams.

Ingredients:

Green gram 1/4 cup

Mambyre lentils( brown lentils) 1/2 cup

Onion 1 tamato 1 

Garlic cloves 2

Green chillies 2 slit

For tempering:

Oil 2 tbsp

Mustard seeds 1 tsp

Red kashmiri chilli 2 

Curry leaves few

Garlic 2/3 cloves Chopped

Small jeera1/2 tsp

Pwds

Red chilly pwd 1 tsp

Corriander pwd 1 1/2 tsp

Salt

Corriander leaves for garnish

Method:

1.wash and soak the lentils overnight  .

2. dump all the ingredients into the pressure cookEr aand cook for 10 mins after the whistle.

3.heat oil in small frying pan and add the mustard and jeera,add the garlic,red chilli pwd.,curry leaves.stir well

4.Lower the heat and add the masalas,taking care not to burn them.

5. Once done add this to the cooked lentils.

6.adjust the chilles according to taste

7. Add the salt and corriander leaves.

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ORANGE ALMOND CAKE

The season of cakes and bakes.Yum is the word,i just wish i could load and share with all u gals out there how i enjoy and loath at baking cakes and pastries.In due course of time I will be, adding in a lot more of my collections.Enjoy this wonderful almond orange cake .Just take care not to over bake coz u need the softness of this cake to bloom !

INGREDIENTS:

flour 1/2 cup

eggs 3

baking pwd. 1 tsp

sugar 1 cup 

butter 100 gms

orange juice of 1

orange peel of 1

almond ground 100gms

method

beat the butter to smooth 

add the sugar.i powdered mine for better and faster results.

after beating for 5 mins ,add the eggs one at a time.

sift  flours baking powder onto the batter 

lastly add orange juice and the rind of one orange.

bake for 20 to 25 mins.

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Potato stuffed roti/aloo parantha

s getting cold ,and sometimes a.   rizzlethe and there.The weather is.  1. Gautiful and my little toddler genius just looks at me with his grin,and the whole world just falla apart  when he sees his favourite aloo parantha.The aloo filling that I make is a little spicy and ketchupy,!He loves it that way.So do we:-) A wonderful tiffin solution for all the busy moms.I make my filling before hand and refrigerate it.So when the need arises make paranthas and do the rest .

Ingredients

Potatoes 4 big(boiled and smashed)

Onions   2

Tomatoes  2

Ginger garlic paste 1 tsp

Slit green chillies 1

Pwds

Turmeric  1/2tsp

Red chilli pwd 1 tsp

Tomato ketchup 2 tbsp

Salt to taste

Jeera pwd 1 tsp

Pav bhaji masala1 tsp

   Method

In oil,saute the onions to soft .

Add the ginger garlic paste,all pwds and then give it a good stir and cook for a min.

Add the tomatoes,.note the tomatoes should be ripe and juicy.

Add the ketchup and check for spiciness.

For me I need my paranthas to be on the spicier side of my pallette.

 I add 2 tbsps of red chilly powder to the Masala.

U can adjust the ketchup too for this recipe.

Add the potatoes and stuff the paranthas.

For paranthas :

1 kl atta

Water to knead

Salt 

Oil 1 tbsp

Knead all the ingredients to a perfect dough.

Now by perfect i mean not too soft nor too tight.

Place the stuffing in the middle of the flattened parantha and fold it into a ball and roll again

The filling will not puff out if the dough is kneaded well.cook and serve with a blob of homemade butter .

Enjoy!

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Paneer do pyaz/fried cottage cheese in rich gravy

Since I have just started on my blogging journey ,that too food blog, oh  man ,this is tough and its the interest n enthusiasm in me that keeps going .With the kids and household chores,still I catch up the time in between to go tap tap n tap:-) Since we all r foodies ,in my house ,that is,breakfast,lunch n dinner are like, soap operas,one day its stuffed rotis ,or the other day its veg Curry's and appams,and the next day could just go as plain boiled eggs and bread.But at any ways all love surprises and so I. Just hunt for new recipes FroM friends and family and the net.
Ever since the internet bloom,food is like elastic stretched to its limits,recipes and mix n match .And so everyone knows almost everything on how to prepare the most comfort and cozy recipes one could devour into, from the top hotels and restaurants

Now fpr this recipe,paneer do pyaz,its a side dish,well not much gravy but thats where u catch this authentic spice and aroma ,

Rich lovely colour and the smell of the fried paneer fills your pallets .

Goes well with rotis n chapatties .

Ingredients:

Paneer 250 gms

For marination:

Red chilly pwd 1 tsp

Ginger garlic paste 1 tsp

Turmeric pwd.1/4 tsp

Flour 2 tbsp

Corn flour 2 tbsp

Salt to taste

A litlle water just to mix all up

For the gravy:

Oil 3 tbsp

shahi Jeera ( cummin)1/2 tsp

Whole red chilli( kashmiri chilli)1

Onions 2 big chopped finely

Ginger garlic paste1 tsp

Green chillies 1 chopped 

Tomato (big 1)and capsicum small (1) each(made into a thick paste)

Powders:

Turmeric ppwder 1/4 tsp

Red chilli 1tsp

Coriander 1 tsp

Salt to taste

Kasthuri methi 1 tbsp

Cashew nut paste (8 nos,. )

Fresh cream 1 tbsp

Method:

marinate paneer in the mentioned ingredients for 15 mints.

Fry in oil just to golden brown

Lay on paper towel

In oil add the jeera,red chilloes and onions.saute till translucent

Add the ginger garlic paste,chillies

Cook till raw smell disappears

Add in the pwds and 1/2 cup water and combine well

Take care the masala should not burn

Add the tomato and capsicum paste.cook for 5 to 6 mints

Add the paneer ,mix well,add the cashew paste and the fresh cream

Garnish with corriander

(If you want more gravy add milk1/2 cup)

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