Instant Sooji Onion Appe /Paniyaram

Update: The idea of vada and Low-fat is so contradictory and froms a typical oxymoron. But to achieve this recipe I use the Appe (Konkani cooking word) Pan/ Skillet. This is also referred to as “Ponganalu/Paniyaram/Uniyappam“. The pan/skillet is available here.
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rave_appe 007

I was going through the food pictures I had taken a while ago and realized that I had not yet blogged the recipe for this Instant Appe. It was intended to be a part of the trilogy series, the others be Chana Daal Appe and Dahi Vada Appe.For this Appe I was thinking of a way of making a healthier version of the famous “Rave vade” of Karnataka. The batter is made of Sooji, onion, green chilies and it is deep fried.

Of course, this version is no where close to the original, but nevertheless a healthier version to snack on.  Also as a note of caution these cannot be let out for a long time as they do not maintain their crispness for a long time.

 

Ingredients

  • 1/2 cup fine Sooji (rava)

  • 1 small onion

  • ½ cup idli rava

  • ½ cup rice flour

  • 2 Tbsps yougurt/cream

  • 3-5 green chillies

  • 1 Tbsp jeera (cumin)

  • ¼ tsp baking soda

  • Coriander leaves

  • Salt, oil

  • Curry leaves

rave_appe 008 

Method: 

  • Chop the onions and coriander leaves finely.

  • Mix all the above ingredients except oil into a thick paste. Add little water to thin it out a little.

  • Check for salt and other seasonings. Add more as per taste.

  • Heat the Appe/ Appam pan and add 1 tsp oil into each groove.

  • Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.

  • Add the prepared sooji batter into each of the grove, so that ¾ of the grove is covered and then cover it with a lid.

  • Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.

  •  Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.

  • If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.

  • When turned on the other side, add oil again and reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.

Tangy Coconut Yogurt Curry with Vegetables (Majjige Huli)

majjige_huli 009

So few days ago while cooking this refreshing dish, I was watching my toddler play with some of his toys few feet away from where I was standing. Sometime later he started chewing on one of his toy and I like any other dutiful mother asked him to stop. The naughty toddler that he is continued to chew on it ignoring my willful pleas, so I scornfully said “S, you are a Bad Boy, stop chewing it”.

Now I was expecting that he would listen to me and stop chewing, but instead he said “Amma Bad Boy”. That totally caught me off-guard as I was hearing it for the first time and I ended up laughing loudly and giving the toddler a big hug.

It’s one of those wired things that kids say but to me it seemed very funny more so because it was coming from somebody not more than 3 feet tall, bundle of innocence who until “yesterday” could not even sit, let alone talk. I had heard him say words, but not sentences and this seemed like a sentence to me albeit an unconventional one.

Majjige Huli is one of the traditional dishes of Karnataka. It is a simple, delicious, low fat, commonly mixed with rice. Huli means Sour and Majjige means Buttermilk. This has a combination of coconut, yogurt/curds and cooked along with vegetables. I make this once in a while when we get bored with the usual Daal, Rasam, Sambhar and when we crave for something totally different. It is very refreshing, light and easy on the palate.

 

Ingredients

  • 3/4 cup shredded coconut

  • 3-5 green chillies

  • 2 tsp jeera (cumin)

  • 1 cup of mixed vegetables (pumpkin/ash gourd/beans/potato or combination)

  • 1 Tbsp chana daal

  • 1 cup yogurt/ curd

  • 1 Tbsp chopped Coriander leaves for garnishing

  • Salt, oil

  • Turmeric a pinch

  • 1 tsp Mustard seeds

  • 3-4 Curry leaves

  • Asafetida  a pinch

Method: 

  •  Soak the chana daal in water for about 1 hour.

  •  Cook the vegetables in enough water either on stovetop or in the microwave. Add salt while cooking.

  • Meanwhile make a fine paste of coconut, green chillies, jeera, soaked chana daal.

  • After the vegetables are cooked, add the ground paste, mix well and let it boil.

  • When almost done, add the yogurt and mix well. Do not boil with yogurt for a long time as it begins to curdle.

  • Meanwhile make a tadka of mustard, curry leaves and hing. Add to this boiled paste.

  • Add the coriander leaves for garnishing. 

This goes well with Rotis or with warm rice.

Random Facts Meme and 50th post

This is also my 50th post on this blog. I wanted to thank you all for the warmth and support, and that is what keeps me going and makes me want to write more and cook  more.

It is really fun thinking, writing about myself and here is some random stuff about me:

  • A strange coincidence: everyone in my family (except my husband) was born on the 10th (different years, of course). I was born on March 10th, my Dad September 10th, MIL and my toddler October 10th, my mom and brother November 10th.
  • I can speak quite a few Indian languages apart from English. Kannada, Hindi, Marathi.  I can also speak Konkani in the South Kanara accent like my in-laws and also the North Kanara accent like my parents. I also studied Sanskrit for 5 years in school and so I will credit myself with that language as well!
  • I am a “cold blooded” person meaning I cannot tolerate cold for a longer period of time. The moment the temperature goes below 70 F, my hands, nose and feet start becoming cold pushing me to wear sweater and socks. In the office, I am the only person walking around with a sweater in 75F , when the rest of the people are warm and toasty.
  • I love reading books, novels. I used to be a huge Agatha Christie, Perry Mason/ Earl Stanley Gardner fan in my High School and I have read and enjoyed at least 60 of his different cases.
  • I have a sweet tooth, hence love anything sugary. I can literally indulge myself in any type of sweets or desserts anytime of the day.
  • I am a quiet and a home-loving person. My idea of relaxation especially after work, long day is chilling out at home, trying out recipes, cooking, reading books, and watching TV.
  • A typical Piscean, I love music, arts and crafts. I enjoy listening to soft rock, pop music from the 80’s and 90’s. A new hobby that I have picked up is making jewelry, earrings and necklaces.