Rava Moringa Paniyaram / Appe

 

            Check out my version of paniyaram made of rava and moringa leaves, where I added some chopped onion, green chilies and few dry spices. I also added few flax seeds and soaked chia seeds for a healthy twist. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney / tomato ketchup . So check out the step by step pictorial recipe to prepare it. 

          

          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. Typically, they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

         So this dish is a healthy pack of a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too.

• 1 cup rava / semolina 
• 1/2 cup yoghurt
• 1/3 cup moringa leaves, sautéed
• 1/2 tsp. cumin seeds
• 1 onion, chopped 
• 1-2 green chilies, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. sambar powder
• 1  tsp. flaxseeds
• 1 tbsp. soaked chia seeds
• 1/2 tsp. red chili flakes 
• 2-3 tbsp. oil 

          In a big bowl, mix all the ingredients (except oil) along with required quantity of water into a dosa type of batter. 

          Cover and keep aside for 10-15 minutes. Adjust the water consistency and mix the batter again. It should neither be too thick or too thin. 

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side till done. Prepare similar paniyaram with the remaining batter. 

         Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce. They can also be packed for a lunch box meal. 

In a bowl, mix together rawa, yoghurt, salt to taste & required quantity of water to make a dosa type batter.

Add rest of the ingredients & mix well. Cover & keep aside for 10-15 minutes. Adjust the water consistency & mix the batter again. It should neither be too thick or too thin. 

 Heat a paniyaram chatti & grease well. Drop spoonful of the prepared batter & cook, covered, on a low flame till one side is well browned.

Flip it over & cook the other side till done. Prepare similar paniyaram with the remaining batter. 

Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce.

Suranache Kaap (Elephant Foot Yam - Maharashtrian style)

 

          Suranache Kaap is a traditional and a very popular Maharashtrian snack recipe. So transform this humble versatile veggie into an amazing appetizer to be relished with green chutney. They turn out very crisp with a coating of semolina and rice flour. 

          Elephant Foot Yam is not too popular with the masses. However, it is power house of nutrients, dietary fibre, healthy carbs, zinc, calcium and protein to name a few. Fish Fry can be substituted with this Suran Kaap for the vegetarians. So get ahead and prepare this yummy Suranache Kaap by checking out the step by step pictorial recipe. 

Ingredients - 

• 1 medium size Elephant Foot Yam (Suran)
• 3-4 green chilies
• 5-6 garlic cloves
• 1" ginger
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tsp. tamarind paste
• 2-3 tbsp. coriander leaves. chopped
• oil to shallow fry

Coating - 

• 1/2 cup semolina
• 2-3 tbsp. rice flour
• pinch of salt
• 1/2 tsp. Kashmiri red chili powder or to taste

          Wash the yam nicely to remove all the mud. Then apply some oil to your palm and peel the yam. This helps to keep away the itchiness. 

          Cut into thick slices and immediately immerse in water. 

          Steam till it is tender and then keep aside. 

          Blend the green chilies, garlic and ginger with some water into a smooth paste. 

          Transfer to a wide bowl. To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, red chili flakes, 1 tsp. oil and coriander leaves. Mix well.

          Add the steamed yam and coat them well with this paste. Keep aside for 5-10 minutes.

          In a plate, mix together semolina, rice flour, salt and red chili powder. Coat all the marinated suran with it.

          Heat some oil in a pan / tawa and shallow fry the marinated yam till crisp and golden on both sides. 

          Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal. 

                Cut into thick slices & immediately immerse in water. 

                  Steam till it is tender & keep aside. 

  Blend green chilies, garlic & ginger with some water into a smooth paste. 

To it, add salt to taste, turmeric powder, red chili powder, tamarind paste, red chili flakes & coriander leaves. 

                       Mix well.

In a plate, take semolina, rice flour, salt, red chili powder & red chili flakes. 

                    Mix well & keep aside. 

Add the steamed yam to the paste & coat them well. Keep aside for 5-10 minutes.

                 Coat all the marinated suran with the semolina-rice flour.

              Heat some oil & shallow fry the marinated yam till crisp...

                      ..... and golden on both sides. 

Serve as an appetizer with green chutney or as an accompaniment to khichdi or daal-chawal. 

Cauliflower Ulli Karam

 

            Cauliflower Ulli Karam  is a hot and spicy Andhra style Cauliflower curry. Those who are not a fan of this humble veggie, will definitely fall for this yummy dish. This is a very easy and a quick recipe with appetizing flavors. It goes extremely well with hot steamed rice or chapati. So do give it a try by following the step by step pictorial recipe to prepare this yummy flavorful dish. 

           

• 400 gms. cauliflower florets 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds 
• 1 onion, sliced
• 6-7 garlic cloves
• 7-8 red chilies
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 3 tbsp. oil
• pinch of asafoetida
• 1 tsp. mustard seeds 
• 1 sprig curry leaves  
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the cauliflower florets along with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder and a pinch of salt till they turn slightly brown. 

          Add the tomato and continue to sauté till it is cooked. Keep aside to cool and then grind into a paste. 

          Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste. Mix well and sauté for a minute. Then add the fried cauliflower. Add salt to taste and combine everything well. Stir fry for 2 minutes.

          When done, switch off the flame and add lime juice and coriander leaves. Serve as a side dish with hot steamed rice or chapatis. 

Heat 1 tbsp. oil & sauté the cauliflower florets along with a pinch of salt & turmeric powder till light brown. Keep aside. 

 Heat 1 tbsp. oil & sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder & a pinch of salt till they turn slightly brown. Add the tomato & sauté till it is cooked. 

            Keep aside to cool & then grind into a paste. 

 Heat remaining oil & temper with mustard seeds, curry leaves & asafoetida. Sauté for a few seconds. 

             Add the ground paste. Mix well & sauté for a minute.

Add the fried cauliflower. Add salt to taste & combine everything well. Stir fry for 2 minutes.

      When done, switch off the flame & add lime juice & coriander leaves. 

          Serve as a side dish with hot steamed rice or chapatis. 

Nolen Gurer Karachi / Bombay Halwa (Halwa made of Date Palm Jaggery - Bong style)

          Karachi Halwa, also known as Bombay Halwa is a very popular sweet worldwide. It is typically made of corn flour, sugar, generous amount of ghee and few dry fruits. You can also call it Corn Four / Corn Starch Halwa as it is the main ingredient in this recipe. It is a very easy recipe with very few ingredients in it. This halwa has a jelly like texture with added food color and is flavored with cardamom powder. So check out the step by step pictorial recipe to prepare my version of Nolen Gurer Halwa. 

        

           However in this recipe, I made use of Nolen Gur (Date Palm Jaggery) instead of sugar. The latter is a seasonal delicacy used to prepare various kinds of Bengali sweets. So here I combined both corn flour and jaggery and created a delicious and an aromatic sweet to relish. As jaggery is a natural sweetener, there is absolutely no need for any extra sugar. 

          I have not added any food colour. The rich orangish colour comes from the use of jaggery and saffron. It has a long shelf life and can be stored in an air-tight container. It can be used as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

          There are different version about the origin of Karachi Halwa. It is said it originated in Karachi (Pakistan) by Sindhi community. It later came to be known as Bombay Halwa as the owners moved to the city of Mumbai after the partition. So now it goes by two names - Karachi Halwa and Bombay Halwa.

• 1/2 cup corn flour
• 2 cups water
• 1/4 tsp. cardamom powder
• 1 pinch of saffron
• 1 tsp. rose water
• 1 cup nolen gur (Date Palm jaggery)
• 1 cup water
• 3-4 tbsp. ghee
• 1/3 cup mixed dry fruits 

         In a bowl, take the corn flour, water, cardamom powder, saffron and rose water. Whisk well and keep aside for 1-2 hours for the saffron to get infused. 

         In a pan take the nolen gur (Date palm jaggery and water. Keep stirring till the jaggery melts completely. 

          Mix the corn flour mix again and pour it into the pan. Keep stirring on a low flame till everything is well combined and thickens slightly.

          Now add 1 tbsp. of ghee and continue to mix till it is well absorbed. Keep adding a tbsp. of ghee at intervals and keep stirring. 

          Halfway through the process add the mixed dry fruits (preserving few to garnish). 

          Cook till the mixture turns glossy and thickens into a mass. It will take approximately 30-35 minutes. 

          Grease a try well with ghee and sprinkle remaining dry fruits, dry rose petals and few saffron strands. 

          Transfer the halwa into it and set aside for 2 hours for it to cool down. Cut into squares and enjoy this delightful sweet as a party dessert, as a festive sweet or as a special gift to your near and dear ones. 

In a bowl, take the corn flour, water, cardamom powder, saffron & rose water.

        Whisk well & keep aside for 1-2 hours for the saffron to get infused. 

               In a pan take the nolen gur (Date palm jaggery and water. 

                  Keep stirring till the jaggery melts completely. 

Mix the corn flour mix again & pour it into the pan. Keep stirring on a low flame till everything is well combined & thickens slightly.

        Add 1 tbsp. of ghee & continue to mix till it is well absorbed. 

              Keep adding a tbsp. of ghee at intervals & keep stirring. 

 Halfway through the process, add the mixed dry fruits (preserving few to garnish).

                Cook till the mixture turns glossy & thickens into a mass. 

                     It will take approximately 30-35 minutes. 

 

Grease a tray and sprinkle with some chopped dry fruits, dry rose petals and few saffron strands.

           Transfer the halwa into & set aside for 2 hours for it to cool down. 

                               Cut into squares.

Enjoy this delightful sweet as a party dessert, as a festive sweet or as a special gift to your near and dear ones.