Recipe- Kuli Paniyaram/ Appe

Kuli Paniyaram/ Appe

photo9


Ingredients
Dosa Batter 2 cups
Onion 1 large (Finely Chopped)
Capsisum 1 small (Finely Chopped)
Carror 1 medium (Finely Chopped)
Curry Leaves 15-20 nos
Green Chilli 2 nos 
Oil 1 tbsp+ to fry
Mustard Seeds 1 tsp 
Salt 1 tsp
Baking Soda 1 pinch


Method

  • Take 1 tbsp oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
  • Add curry leaves and fry (Fig 2).
  • Add all vegetables and 0.5 tsp salt, fry for few seconds.
  • Cover the pan and reduced the flame to low, check after 2-3 minutes. 
  • When vegetables looks bit soft, switch off the flame (Fig 3).
  • nd add this tempering to dosa batter, Mix well (Fig 5).
  • Now add a pinch of baking soda, beat well and keep it aside (Fig 6).
  • Heat Kuli Paniyaram tawa on high flame.
  • Add few drops of oil in each grove.
  • Now pour a tbsp of dosa batter in each grove (Fig 7).
  • Cover the tawa and reduce the flame to low and let it cook for 5-6 minutes.
  • Check if the top side looks cooked (Fig 8) flip the Kuli Paniyaram and let other side also cook (Fig 9).
  • Check in 4-5 minutes if done remove all in a serving tray.
  • And follow the same method with rest of the batter.
  • Serve hot with chutney. 
 

Recipe- Aamras

Aamras


Ingredients
Mango Pulp 2 Bowl
Sugar 4 tsp
Saffron 2 Pinch
Green Cardamom 4 nos
Nutmeg/ Jaiphal Powder 0.5 pinch
Fresh Milk 1 tbsp

Method

  • Grind mango pulp with sugar well and keep aside.
  • Crush saffron and green cardamom seeds well in a traditional grinding stone (Fig 1).
  • Add milk and grind well again (Fig 2).
  • Mix this with mango pulp.
  • Sprinkle a pinch of nutmeg powder and mix well.
  • Pour in a serving dish and garnish with some saffron and cardamom seed.
  • Serve with puri, rice or paratha.
 


Tips
Do not add nutmeg powder more than half a pinch otherwise it may dominate the taste of mango.
Use sweet mango otherwise the taste would not be good.

Vegan may substitute cow milk with any vegan/almond/ coconut milk.
Adjust sugar as per the sweetness of mango.


“Be Vegetarian Be Happy”
“Live and Let Live”



Recipe- IceCream Fry Eggless

IceCream Fry
Eggless and gelatin free)

Ingredients
Eggfree and gelatin free)
Corn Flakes 1 cup
Oil to deep fry

 Method

  • Deep freeze ice cream scoops for half an hour.
  • Meanwhile roughly crush corn flakes in a wide bowl (Fig1).
  • Now after half an hour roll ice cream scoops one by one in crushed corn flakes (Fig 2).
  • And deep freeze again for an hour.
  • After an hour take it out and give a ball like shape by pressing gently in between your palms.
  • Deep freeze again for half an hour.
  • Roll again in roughly crushed corn flakes (Fig 3) and deep freeze for another 1 hour.
  • Now crush the corn flakes finely (Fig 4) and roll the balls again (Fig 5) and deep freeze for at least 1 hour (Fig 6).
  • Now when you want to serve, heat the sunflower oil on high and fry for 8-9 seconds (Fig 7).
  • Serve immediately.
 
Tips
Do not fry for more than 10 seconds, it may melt inside the oil. If it starts melting inside oil, switch off the flame and remove from gas. And be careful oil might spit on you.
You may keep it ready in your deep freezer and use as a quick dessert anytime.
 
“Be Vegetarian be Happy”
Recipe- Aam Panna (Raw Mango Squash)
Aam Panna (Raw Mango Squash)


Ingredients
Raw Mango 3 medium
Sugar 3 tbsp
Fresh Mint Leaves 15 nos
Hing /Asafoetida 0.5 tsp
Salt 1 tsp (or as per taste)
Black Salt 0.5 tsp
Roasted Jeera Powder 1 tsp

Method

  • Take washed raw mangoes in a microwave cooking bowl.
  • Fill it upto half with water and put 0.5 tsp salt.
  • Cover and microwave for 7-8 minutes.
  • Once boiled let it cool down.
  • When cooled enough take the pulp in a blender jar.
  • Add sugar, mint leaves, salt, hing and black salt.
  • Blend roughly for 1-2 minutes.
  • Add roasted jeera powder and microwave for 1 minute.
  • Now you can refrigerate this in a airtight glass jar.
  • Before serving, take 2-3 tbsp of aam panna in a serving glass and mix with water.
  • Put 2-3 ice cubes and garnish with mint leaves and Serve chill.
  • You can also serve this in a soda water.
  • For that take 3-4 tbsp aam panna in a serving glass and add little water and mix well.
  • Now pour soda water and 2-3 ice cubes and garnish with mint leaves.
  • Serve immediately.

Tips
While boiling in microwave check after 7-8 minutes if not boiled keep for another 1-2 minutes.
Adjust sugar as per your taste and sourness of mango.
Its a perfect drink for summers.

“Live and Let Live” 



Recipe- Pongal

Pongal

Ingredients
Rice 1 cup
Dhuli Moong yellow Daal 0.5 cup
Water 4 cups
Salt 1tsp (or according to taste)
Whole black pepper 10-15 pc
Ginger chopped 2 tsp

Green chilli chopper 2 pc 
Jeera 1 tsp
Ghee 2 tbsp
Cashew chopped 15-20 pc 

Method
  • Wash properly rice and daal together. 
  • Take a Pressure cook and heat on high flame.
  • Add Daal, Rice, Salt and Water in the pressure cooker with one tsp of ghee (Ghee is optional here).
  • Close the lid and pressure cook (1 whistle) on high flame and then until 2 whistle on low flame.
  • Switch off the gas and let pressure cooker cool down.
  • Meanwhile take a small pan, add ghee and heat on high flame.
  • When ghee is hot add Jeera to it.
  • When jeera starts cracking add whole black pepper and fry for few seconds. 
  • Add cashew to it and fry till golden brown.
  • Now add ginger and green chillis to it and fry.
  • Add this tempering to pongal and mix well.
  • Serve hot.
Tips
To enhance taste add more ghee.
You can use curry leaves also in tempering. 
Jains or others who don’t eat root vegetables, can cook this recipe without ginger.
Vegan should substitute ghee with vegetable oil or shortening. 

“Be Vegetarian be Happy”
“Live and Let Live”



Recipe- Sugar Syrup/ Chashni

Sugar Syrup/ Chashni
photo2
Ingredients
White Sugar 2 cups
Water 1 cup
Saffron or Cardamon (optional)
Method
Take sugar and water in a pan. Put on high flame and let it boil.
When it starts boiling turn the flame medium.
Stir in between and keep checking with your thumb and finger how many strings you can see*.
photo3For 1 string sugar syrup switch off the flame when you see single string between your fingers.
If its showing more strings add some water boil and check again.

For 2 string sugar syrup switch off the flame when you see two strings between your fingers.
If its showing more strings add some water boil and check again.
And if it seems watery add some sugar boil and check again.
For 3 string sugar syrup switch off the flame when you see three strings between your fingers.
If its showing more strings add some water boil and check again.
photo4And if it seems too watery boil it more or you can add some more sugar and check again.
Tips
To give flavors to sugar syrup you can add saffron or green cardamon when it is boiling.
If your syrup is looking dirty remove the dirt or foam with a spoon or you can add 1tsp of fresh milk and then remove the dirt.
Every dessert require separate type of sugar syrup. Make sure you are using the right one.
1 string sugar syrup is mostly used to the desserts which needs to absorb sugar in it.
2 string sugar syrup is mostly used to the desserts which needs a coat of sugar on it.
3 string sugar syrup is mostly used to make the desserts like bura or batashe.
*To check the strings with fingers take a small drop of syrup on your finger and press it with your thumb. Then separate your fingers slowly and you will see a numbers of strings in between your thumb and finger.
Be cautious as the syrup is really hot.
“Be Vegetarian be Happy”
“Live and Let Live”