Wheat Rava idli/ Sooji gothambu idli (Makes ~20)

Hello everyone, Hope you all are keeping fit n fine. I know its more than month I peeped in here and said something. Things were busy at my end and I literally couldn’t find time to sit and pen down even a simple recipe. My parents are visiting from India and that gives me immense time now to experiment, write and blog..Yaaayyyy…Today’s recipe comes straight from my Amma (mom) and this is such an easy and healthy way to eat idlis or dosas. Hope you all will try and enjoy these as much as me, M and A did….

Ingredients

1. Wheat Rava/ Sooji gothambu 2 cups
    Urad dal whole/Uzhunnu ¼ cup
    Fenugreek seeds/Uluva ½ tsp
2. Salt as needed
3. Water

Directions

• Wash and soak ingredients numbered 1 for 20- 30 minutes.
• Grind this to a batter similar to idli batter consistency adding little water at a time.
• Transfer to a bowl and add salt. Allow it to ferment for 8 hours.
• Mix well and pour half ladle full to idli moulds and steam for 10 minutes.
• Serve hot with sambar, chutney or podi.

Notes: You can add grated carrots, cucumber etc to the idli moulds and then pour the batter.
You can also make dosas using this batter.

Cheers!!!
Suji

Amish white bread (Make 1 loaf)

Ingredients

1. Warm water ½ cup
2. Warm whole milk ½ cup
3. Salt ¾ tsp
4. Sugar 3 TBSP
5. Butter, melted 2 TBSP+ 1 TBSP
6. Active dry yeast ¾ TBSP
7. All purpose flour 2 ¾ cups

Directions

• In a large mixing bowl, mix together sugar, yeast, milk and water. Cover and allow the yeast to activate and foam for about 5 minutes.
• Mix in salt and 2 TBSPs melted butter into the yeast.
• Slowly add flour one cup at a time mixing well using a rubber spatula after each addition.
• Turn dough out onto a lightly floured work surface and knead for five minutes until dough is smooth and elastic.
• Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a lightly warmed place for 1 hour or until doubled in size.
• Punch down the dough and shape into a loaf. Place it in a greased 9 x 5-inch loaf pan. Cover and allow to rise in a warm place for 30 mins or until dough has risen 1 inch above pans.
• Preheat oven to 350 degrees F. Bake for 30 minutes. Remove from pans and with a pastry brush, lightly brush melted butter immediately after so the crust stays nice and soft.

Recipe adapted from Bakerette!!

Cheers!!!
Suji

Broccoli cheddar chowder (Serves 2)

Broccoli and cheese are to soup what peanut butter and jelly are to sandwiches. Adding potato gives this hearty winter soup a creamy texture. This soup is perfect for those lazy, cuddly winter days for that extra nutritional punch..

Ingredients

1. Broccoli florets 1 cup, cleaned
2. Yukon gold potato 1 small, cubed
3. White onions 1 small, finely chopped
4.All purpose flour 2 TBSPs
5. Vegetable broth/water 2 cups
6. Whole milk 1/2 cup
7. Shredded cheddar cheese 1/2 cup
8. Salt & Pepper to season
9. Extra virgin olive oil 1 TBSP

Directions

Heat olive oil in a deep pan and saute onions until soft, for about 6 minutes. Sprinkle the all purpose flour and stir continuously for few minutes. Season with salt and pepper and pour the vegetable broth and whole milk. Mix well to incorporate and allow to boil. Once boiling, reduce flame and add the cubed potato and broccoli florets and simmer for 15 minutes. Add the cheese and cook for 2 more minutes. Remove from flame and serve warm with toast or enjoy as itself.

Notes: Sprinkle more grated cheese for some extra flavor while serving.

Make Ahead Tip: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave for 2 minutes.

Featured on Novermber 2014 Malayali magazine..

Cheers!!!
Suji

Chocolate yogurt cupcakes (Makes ~ 12)

Ingredients

1. Sugar ¾ cup
2. All purpose flour ½ cup
3. Cake flour ¼ cup
4. Unsweetened cocoa powder ½ cup
5. Baking powder ¾ tsp
6. Baking soda ½ tsp
7. Salt ¼ tsp
8. Unsalted butter 1 stick, softened
9. Large eggs 2 nos
10. Greek/hung yogurt ½ cup
11. Vanilla extract 1 tsp

Directions

• Preheat oven at 350 F.
• Place the first 7 ingredients in a large bowl and mix using a spatula to combine.
• Now add the butter to this and mix gently until a crumbly mixture is formed. Use the lowest speed on your electric beater to do this.
• Now stir in yogurt, eggs and vanilla extract and beat well for 2 minutes at medium speed. Scrape the sides of the bowl using a spatula and make sure everything is combined well.
• Line the cupcake baking tray with paper liners. Next fill the cupcake wells just over half full.
• Bake for 18 minutes or until a tooth pick inserted comes out clean.
• Remove from oven and allow to cool for 5 minutes before flipping out.
• Enjoy!!!

Recipe courtsey: http://bakingamoment.com/simply-perfect-chocolate-cupcakes/

Cheers
Suji

Beans tortilla rolls (Makes~24)

Ingredients

1. Fat-free (vegetarian) refried beans 16 oz can
2. Cream cheese 4 oz
3. Salsa (storebought) ¼ cup
4. Kashmiri chilly powder ½ tsp
5. Cumin powder ¼ tsp
6. Green onions 2 stalks, chopped finely
7. Mexican cheese blend ½ cup, shredded
8. 6-inch flour tortillas 12 nos

Directions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine refried beans, cream cheese, salsa, chilly powder, cumin, green onions and 1/2 cup shredded cheese. Mix thoroughly to combine.
• Lay a tortilla on a work surface. Spoon about 2 tablespoons of the mixture in a thin line from the bottom of the tortilla towards the middle.. Be careful not to use too much!  Tightly roll the tortilla from the bottom (the filling will spread out and will hold the tortilla together). Place the rolls seam-side down on the baking sheet. Repeat for the remaining tortillas.
• When the rolls are assembled, brush the tops lightly with oil and sprinkle them with a bit of salt. Bake for 15 to 20 minutes, until crisp and browned. Serve warm with salsa..

Adapted from here.

Cheers!!!
Suji

Paneer Jalfrezi (Serves 4)

“Jalfrezi” this name itself used to make me run away initially. May be it’s the luck I had with these dishes at restaurants, it never pleased my palette until recently I decided to give chef Sokhi’s recipe a try. I love his recipes and has always saved my life with North Indian dishes while I have people over. This recipe is simply superb, its easy to put together and tastes wonderful. Please do give it a try my friends, you are going to change if you have a difference in opinion with jalfrezi like I did…

Ingredients

1. Paneer 200 gms, cut to batons
2. Onion 1 medium, cut strips
    Green/red pepper 1 medium, cut to strips
    Tomato 1 medium, cut to wedges
3. Green chilly 2 nos, chopped
    Ginger 1 TBSP, julienned
4. Red chilly powder 1 tsp
    Turmeric powder ½ tsp
5. Garam masala ½ tsp
6. Cumin seeds ½ tsp
7. Vinegar ½ TBSP
8. Tomato ketch up 2 TBSPs
9. Dry red chilly 2 nos, cut to 3 pieces
10. Salt as needed
11. Coriander leaves 2 TBSP, roughly chopped
12. Oil 1 TBSP

Directions

• Heat oil in a non-stick pan at medium high heat. Add cumin seeds, dry red chilly and saute until cumin seeds crackle and turn brown in color.
• Next add onion, tomato and bell peppers and toss well with the cumin seeds.
• Add the red chilly powder, turmeric powder, green chilly and ginger. Saute this for 3-4 minutes.
• Add vinegar and mix well to incorporate.
• Next add the tomato ketch up and cook for 2 minutes.
• Now add the paneer batons, salt and garam masala and toss well to mix for 3 minutes.
• Lastly add the chopped coriander leaves and remove from fire.
• Serve hot with rotis, naan or fried rice.

Recipe source: Adapted from chef Harpal Singh Sokhi..

Cheers!!!
Suji

Shish Taook/Lebanese chicken kebabs (Serves 5)

Ingredients

1. Boneless chicken ½ kg, cut to bite size pieces
2. Paprika powder 1 tsp
    Salt as needed
    Ginger garlic paste 1 tsp
    Yogurt 6 TBSP
    White pepper powder 1 tsp
    Fresh Oregano/Thyme 1 tsp, finely chopped (you can also use dried)
    Crushed cumin seeds ½ tsp
    Lemon juice 2 TBSP
    Tomato ketchup/Tomato paste 2 TBSP
3. Red onion 1 medium, cut to cubes
    Green pepper 1 medium, cut to cubes
    Olive oil 1 TBSP
4. Skewers (if you are using wooden skewers, soak them in cold water for 30 minutes before grilling/baking)

Method

• Clean and cut chicken in cubes.
• Make a marinade with ingredients number2 and apply well onto the cubed chicken and leave for 1 hour.
• Preheat oven at 375 F.
• Mix the cubed onions and green peppers with olive oil, salt and pepper.
• Thread the marinated chicken, red onions and green peppers onto skewers and place on a lined, greased baking tray.
• Bake at 350 F for 20 minutes or GRILL till done.
• Serve with Baba ghanouj/ Lebanese garlic sauce.

Cheers!!!
Suji

Creamy Spinach and cheese casserole

Here is a rich and comforting spinach casserole which can be a welcoming addition to your dinner table this fall. The short prep time and decadent taste will please yours and your guests palette which makes you wanting for more....

Ingredients

1. Condensed cream of chicken soup 2 cans
2. Cream cheese 8 oz, cubed
3. Milk 1/2 cup
4. Parmesan cheese, grated 1/2 cup
5. Herb seasoning cubes 6 oz packet
6. Frozen spinach, chopped 2 packages (10 oz each) thawed

Directions

Preheat oven to 350° F. Squeeze out the extra moisture from the spinach. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until well blended. Stir in stuffing cubes and spinach. Spoon into a 2- quart baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Enjoy with a slice of crusted garlic bread or any bread of your choice!

Notes: You can also use reduced fat cream of chicken soup, cream cheese and milk to your preference, just make sure keep everything full fat or reduced fat, do not mix as it may change the texture...

Cheers!!!
Suji

Kozhi Ada (Makes ~18-20)

Hello friends, hope you all had a great Thanks giving!!!It was busy here with family visiting and black friday shopping and all. Also we are going to India for a month and had to do a lots of packing and shopping for the same. I will try to update the blog as much as I can and hope you all have a great holiday season ahead.

The recipe today is one of my favorite snacks from the malabar and I was eating this all the time during my visits to kerala for the past couple of years. We were craving it here and I had to make it and am sure once you do it, this is will be a regular in your household too. Its simple and easy to prepare and if you fry it right, will stay for a long time at room temperature. Enjoy!!!

Ingredients

1. Boneless chicken ½ kg, cut to bite size pieces
2. Red chilly powder 1 TBSP
    Turmeric powder ½ tsp
    Fennel seed powder ½ tsp
    Garam masala ½ tsp
3. Red onion 1 medium, thinly sliced
4. All purpose flour/maida 2 cups
5. Oil 2 TBSP plus more for frying
6. Salt as needed
7. Roasted rice flour ¼ cup
8. Water as needed to make the dough

Preparation

• Clean the chicken well and pressure cook for 1 whistle along with enough salt and ingredients numbered 2. Allow the pressure to release and open lid, cook until all liquid evaporates from the chicken at low heat. Once cooled, mince the chicken using a blender and set aside.
• Now in a deep pan, add 2 TBSP oil and saute thinly sliced onions until brown color.
• Add the minced chicken and mix well. Saute this at medium low heat for about 30 minutes. By then it will attain a crispy texture. Remove from flame and allow to cool.
• Meanwhile, in a mixing bowl, add the all purpose flour/maida, enough salt, 1 TBSP oil and mix well. Slowly add water and make a smooth dough like you do for chappathis.
• Divide the dough into lime size balls. Dust each ball in rice flour and roll out into thin rounds. Now using a cookie cutter or sharp edged lid, cut out round shaped pooris. Stuff one end with 1 TBSP of the prepared chicken mix and fold the other end. Using a fork pinch the edges to lock the sides. Repeat the process with rest of the dough and chicken mix.
• Heat oil for frying and when it is hot, add the adas one by one and make sure not to over crowd and fry on medium low heat till golden brown. Keep in mind, if the heat is too high, the outside will get cooked but not the inside, and if its too low heat, the whole ada will be a soggy oily mess. You need to keep patience to get crispy and super crunchy all the way through. If fried well, it stays outside for a good period of 2-3 weeks.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheers!!!
Suji

Lemon ricotta pancakes (Makes 12)

Ingredients

1. Ricotta cheese 1 cup, softened
    Milk 1 cup
    Egg 3 nos, yolks separated
    Sugar ¼ cup
    Lemon juice and zest from 1 big lemon
2. All purpose flour 1 ½ cup
3. Baking powder 1 TBSP
4. Salt as needed

Preparation

• Separate the whites and yolks from the eggs. Now using an electric mixer, beat the egg whites until foamy. Set this aside.
• Now in a mixing bowl, add all the ingredients numbered 1 and beat well using an electric mixer.
• In another bowl, sift the ingredients numbered 2. Now slowly incorporate this with the cheese mixture until no lumps are formed.
• Lastly, slowly fold in the foamy egg whites to the batter and incorporate well.
• Heat a non stick pan and when hot, add 1/3 ladle batter and wait for 2 minutes. Flip the pancakes and cook for another 2 minutes on that side and transfer to a serving plate. Repeat the same with rest of the batter and serve warm with butter and honey or your choice of pancake syrup….

Cheers!!!
Suji

Vermicelli/Semiya upma (Serves 3)

Ingredients

1. Semiya/vermicelli 1 cup
2. Carrot 1, peeled and finely chopped
3. Green beans 10 nos, chopped
4. Onion ½ cup, chopped
5. Ginger ½ inch piece, chopped
6. Green chilly 2 nos, finely chopped
7. Turmeric powder 1/4 tsp
8. Peanuts ¼ cup
9. Dry red chilly 2 nos
10. Mustard seeds ½ tsp
11. Curry leaves a few
12. Salt as needed
13. Oil 1 TBSP
14. Hot Water 2 cups

Preparation

• In a deep pan, at medium heat roast the semiya/vermicelli for 3-4 minutes until just browned. Set this aside to cool.
• In the same pan, add oil and splutter mustard seeds and dry red chilly.
• Follow up with ginger, green chilly and curry leaves and sauté till aromatic.
• Next add the onions, carrot, green beans and peanuts. Saute for 5 minutes.
• Now add the turmeric powder, roasted semiya/vermicelli and add 2 cups hot water, keep stirring until semiya is cooked and all water has evaporated.
• Serve warm with pappad…

Cheers!!!
Suji

Ras malai with ricotta cheese (Serves 8)

Happy Navratri to all who are celebrating…

This recipe is long overdue in my drafts. I make this very often for parties and don’t know why it took this long for it to make it here.This is the easy way to make ras malai and tastes very close to the traditional one. As Navatri is around the corner, this could be a great prasad to please god…Hope you will like it…

Ingredients

1. Ricotta cheese 15 oz (I used reduced fat)
2. Sugar ½ cup + 1 TBSP
3. Cardamom 3 nos, crushed
4. Whole milk 2 cups
5. Condensed milk ½ cup
6. Saffron a pinch
7. Pistachios a few, crushed for garnishing

Preparation

• Pre-heat the oven to 400 F.
• Transfer the cheese into a mixing bowl and add 1 TBSP sugar and a pinch of crushed cardamom. Mix well and set aside for 10 minutes.
• Now equally divide this mixture into a muffin pan, about 2 TBSPs in each cup and level using a spoon. Bake for 40- 45 minutes until it is set and attains a brown color on top. You can test by inserting a tooth pick and it should come out clean.
• Let them cool completely, before removing from the muffin pan.

For the ras/syrup

• Boil milk in a sauce pan and add condensed milk, sugar and simmer in low flame for 15-20 minutes until it gets a thick consistency.
• Add the remaining crushed cardamoms and mix well.
• Now take one ricotta cheese disc and crush with your palm, add it to the milk and mix well. Add saffron and switch off stove. Allow this to cool.
• Once it reaches the room temperature add the ricotta discs and let it soak for at least an hour.
• Serve chilled or warm with crushed pistachios to your preference. Enjoy!!

Notes: if you prefer the ricotta discs to stay white bake for lesser time about 30-35 mnts.

Cheers!!!
Suji

Rava erachi puttu (Serves 4)

Ingredients

1. Roasted rava 2 cups
2. Grated coconut ¾ cup
3. Salt as required
4. Chicken ¼ kg, boneless
5. Onion 1 medium, finely chopped
6. Ginger 1 tsp, chopped
7. Garlic 1 tsp, chopped
8. Green chilly 3 nos, finely chopped
9. Curry leaves a few
10. Whole black pepper 5 nos, crushed
      Turmeric powder ¼ tsp
      Garam masala a few pinches
11. Tomato 1 small, chopped
12. Coriander leaves 2 TBSP, chopped
13. Mint leaves 1 TBSP, chopped
14. Oil 1 TBSP

Preparation

• Clean and cube the chicken into small bite size pieces. Cook this in a pressure cooker along with ingredients numbered 10 and salt till one whistle. Allow the pressure to release, open lid and cook until dry. Set aisde.
• In a nonstick pan, heat oil and saute ginger, garlic and green chilly one by one.
• Next add the chopped onions and curry leaves. Cook until onions start to turn golden brown.
• Add salt and the leaves. Mix well and add the tomato. Cook for 3 minutes.
• Now add the cooked chicken and saute for a few more minutes. Switch off flame and set aside. Make sure the masala is dry, we don’t need any water content as it will make the puttu soggy in texture!

To make the puttu:

• Combine roasted rava and salt in a bowl. Now sprinkle water little at a time and wet the flour well by mixing with your fingers. For 1 cup of flour you will approximately need 3-4 TBSPs water. It should hold its shape when pressed between your fist but easily crumble when you press it harder, that’s when you know it has the correct wetness needed.
• Add water to the pressure cooker and close with a lid. Do not put the weight. Put this at medium high heat and wait until steam start to come.
• Meanwhile, in the puttu maker (I used the cylindrical one here), add a layer of grated coconut. Top it with the chicken masala and top with wet puttu flour and then top it again with grated coconut, chicken masala and wet flour. Make sure the final layer should be grated coconut. Put the lid and set aside. Once you see steam coming from the pressure cooker, keep the puttu maker on it and steam for 4-5 minutes. You should see steam coming out of the puttu maker holes too.
• Transfer to a plate and serve…

Cheers!!!
Suji

Saffron coconut burfi (Serves ~35)

It is always proud moments when your hardwork is recognized, isnt it? Same with me too, “Pazham Pappadam Payasam” got featured on a malayalam daily for the first and I coudnt be more happier! It was indeed a pleasure see this little space of mine being recognized. Thank you my dear friends and family and well wishers for all your support without which I wouldn’t achieved any of these…So to celebrate the same here is a quick, simple coconut burfi that takes less than 10 minutes to make…Hope you all enjoy….

Please click here to read/see the article..

Ingredients

1. Sweetened coconut 4 cups
2. Sweetened condensed milk one 14 oz can
3. Saffron ½ tsp
4. Butter 2 TBSPs
5. Cardamom powder ½ tsp
6. Water ¼ cup, hot

Preparation

• Dissolve saffron in hot water and set aside.
• Using a blender, pulse the sweetened coconut to make it a little finer.
• Grease a square dish with butter and set aside.
• Melt butter in a nonstick pan at medium heat and add the condensed milk, mix well and then add the coconut.
• Mix this well to an even consistency and cook for 5 minutes.
• Add the saffron water and mix well to combine.
• Switch off flame and transfer this mixture to the greased dish and flatten until smooth on top.
• Place this in refrigerator to cool for one hour and then cut into desired shapes and enjoy!!!!

Cheers!!!
Suji

Vegetable kuruma (Serves 4)

Ingredients

1. Potato 1 big, peeled and cubed
    Onion 1 medium, cut to chunks
    Green beans 6 nos, cut to batons
    Yellow bell pepper ½ of one, cubed
    Green peas ¼ cup, cooked
2. Green chilly 2 nos, slit
3. Grated coconut ½ cup
4. Cardamom 1 no
    Cinnamon stick 1 inch stick
    Fennel powder 2 pinches
    Garam masala ¼ tsp
    Turmeric powder ¼ tsp
5. Salt as needed
6. Water 2 cups
7. Oil 1 TBSP

Preparation

• Wash and cut all the vegetables. Set aside.
• Heat oil in a heavy bottomed pan and add cardamom, cinnamon stick, saute for a minute and follow up with fennel powder, turmeric powder and garam masala. Saute this for 30s.
• Now add the vegetables and saute for 2 minutes. Add water, enough salt and cook covered for 15-20 minutes until the veggies are soft.
• Meanwhile, grind together grated coconut and green chilly to a smooth paste adding little water.
• Once the vegetables are cooked, add this ground paste to the same and cook until boiling. By now the gravy would have thickened, if not continue cooking until a thick consistency is attained.
• Enjoy with rotis…

Cheers!!!
Suji

Butternut squash stir fry (Serves 4)

Ingredients

1. Butternut squash 2 cups, cut to cubes
2. Red chilly powder/Sambar powder 1 heaping tsp
3. Salt as needed
4. Oil 1 TBSP

Preparation

• Clean and peel the skin from the squash and cut into small cubes.
• Heat oil in a non stick pan and add the cubed squash, mix well and cook covered at medium heat for 10 minutes. Open lid once or twice to mix the squash, else it may get burned at the bottom.
• After 10 minutes, remove lid and add salt and red chilly powder/sambar powder. Mix well and cook uncovered for 15 minutes or until the squash is roasted well and done.
• Serve with rice.

Cheers!!!
Suji

Banana Pudding (Serves 12)

This is my take to recreate the famous New York bakery “Magnolia’s” banana pudding. Their cupcakes are very famous and this pudding is no different. I had to rush in taking the photographs as I prepared this for a party and was getting late, but still managed to shoot some decent pics I  guess, lol!. This recipe is a winner and all my guests loved it, some even asked for the recipe then and there.Hope you all will like it too…

Ingredients

1. Banana 4 count, ripe, sliced to rounds
2. Sweetened condensed milk 1, 14 oz can
3. Ice cold water 1 ½ cups
4. Vanilla instant pudding mix 1, 3.5 oz packet (preferably Jell-O brand)
5. Heavy cream 3 cups
6. Nilla wafers 1, 12 oz box (preferably Nabisco brand)

Preparation

• In a small bowl, add the sweetened condensed milk and ice cold water. Combine well using an electric blender at medium speed about 1 minute.
• Add the pudding mix and beat well, about 2 minutes or more. Cover and refrigerate for 4 hours or overnight before continuing.It is very important to allow the proper amount of time for the pudding mixture to set.
• In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
• To assemble the dessert, select a large, wide glass bowl with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Recipe courtsey: www.recipelink.com

Cheers!!!
Suji

Gobi paratha/ Cauliflower paratha (Makes 6)

I was always a huge fan of stuffed parathas and this is my favorite anyday. It is very easy to prepare and is filling too. Gobi parathas have become a staple dinner for us these days as my DD loves gobi/Cauliflower. And the greatest thing about stuffed parathas is that, they don’t need any curry, simply enjoy these delicious gobi parathas with yogurt and pickle!!!

Ingredients

For the dough:

1. Wheat flour 1 cup
    Oil 1 tsp
    Water as needed to form dough

Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls. Set aside.

For the filling:

1. Riced cauliflower 1 cup (to rice the cauliflower, cut the to medium florets and chop finely using a vegetable chopper or simply grate them)
2. Red chilly powder ½ tsp
3. Coriander seeds ½ tsp, crushed
4. Turmeric powder ¼ tsp
5. Ajwain seeds ¼ tsp, crushed
6. Garam masala ¼ tsp
7. Coriander leaves 2 TBSP, finely chopped
8. Mint leaves 2 TBSP, finely chopped
9. Salt as needed

Preparation

Heat a pan at medium heat and add the riced cauliflower and cook covered for 3-4 minutes. Open lid and add all the other ingredients and cook uncovered for 5 minutes. Switch off flame and allow to cool. Make sure there is no moisture in the masala, if needed cook for more time until the masala is dry.

 

 

 

 

 

 

 

To make the parathas:

Take each portion of the dough and roll out to about 2 inch round or make it into round shape using your palms. Place about 2 TBSP of cauliflower filling in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Carefully roll out into medium thick rounds. Set aside.

Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear, about a minute or two. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe adapted from chef Harpal Singh Sukhi…
Notes: you can add more oil or butter while cooking the parathas for an extra taste..

Cheers!!!
Suji

Kerala appam/Palappam/Vellayappam (Makes 18-20)

Ingredients

1. Basmati rice/ any kind of long grain white rice 2 cups
2. Sweetened coconut flakes* ¾ cup
3. Cooked rice a fistful
4. Active dry yeast ½ tsp
5. Sugar 1 TBSP
6. Milk ¼ cup
7. Salt a few pinches

*Instead of sweetened coconut flakes, you can use regular grated coconut, but make sure you add about 2 tsps of sugar while grinding.

Preparation

• Wash and soak the rice for about 6 hours. Drain water and grind into a smooth batter along with coconut, cooked rice and about 1 ½ cups of water. The batter should not be too thick or thin.
• Dissolve active dry yeast in 2 TBSP warm water and add to the batter, mix well and allow to ferment for at least 10 hours covered or until tripled in volume.
• Add the sugar, milk and salt and give a gentle mix only in one direction. Allow to sit undisturbed for 10 minutes. It will be foamy on the top by now. DO NOT MIX THE BATTER from now onwards.
• Meanwhile, keep an appa chatti/pan on the flame. when it is hot, pour one ladle of the foamy batter and immediately swirl the appam chatti/pan to make appams. Do not swirl more than once as it will make the sides thick. Close with lid and let it cook for 2 minutes or until the sides are lacy and brown. Transfer to a serving plate and repeat with rest of the batter.
• If the batter is not foamy after making few appams, leave it undisturbed for 10 minutes and then continue.

Notes: if you do not have an appam chatti, you can use a regular flat pan to make appams too.

Cheers!!!
Suji