Recipe- Kuli Paniyaram/ Appe

Kuli Paniyaram/ Appe

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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- Semolina Bites

Semolina Bites


Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Oil 1 tbsp


Method

  • Take suji in a bowl add curd and salt, mix well.
  • Add sufficient water to make a medium thick paste.
  • Cover and keep aside for 0.5- 1 hour.
1. Steam Method
  • Heat a steamer and grease the plates.
  • When done add the eno salt to the semolina paste and mix well (Fig 1).
  • greased plates.
  • And steam for 20 minutes.
  • Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).
2. Microwave Method
  • For that half fill a big wide microwave safe bowl with water.
  • And microwave for 5 minutes.
  • Meanwhile grease a microwave safe bowl and keep aside.
  • Now add the eno salt to the semolina paste and mix well (Fig 1).
  • greased microwave safe bowl.
  • And place this bowl in the water filled big and wide bowl (Like a double boiler system).
  • Cover with another bowl and microwave for 10 minutes on high.
 
  • When done remove from the bowl and allow to cool (Fig 3).
  • Now 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 green chili, fry (Fig 6).
  • Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
  • Serve hot with coconut or daal chutney.
 

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

“Be Vegetarian be Happy”

Recipe- Veggie Wheat Steamed Dumplings

VeggieWheat Steam Dumplings


 Ingredients
For Dumplings
Grated Vegetables 1 cup 
(Cabbage+Bottle Gourd/Lauki+Carrot)
Whole Wheat (Aata) 0.75 cup
Semolina (Suji) 3 tbsp
Gram Flour (Besan) 3 tbsp.
Turmeric Powder 1 tsp
Ginger 1 tsp (Finely Chopped)
Green Chilli 1 tsp (Finely Chopped)
Ajwain/ Carom seeds 0.5 tsp
Jeera 0.5 tsp
Hing 1 pinch
Red chili Powder 1 tsp
Salt 1 tsp (or according to taste)
Edible Soda 0.5 tsp
Oil 1 tbsp.
For tempering
Oil 1 tbsp.
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp 

 Method

  • Take all grated vegetables in a deep bowl.
  • Add sieved Aata, Suji and Besan, mix well by rubbing your hands.
  • In a small bowl mix well turmeric powder, ajwain, jeera, hing, red chilli powder, salt and soda powder.
  • Add this to dough with ginger, green chilli, and oil.
  • Mix well and make a paste like dough.
  • (you might not need to add water as vegetables has sufficient water naturally, but you may add sufficient water if you feel the dough dry)
  • Now pour sufficient water in a steamer and let it heat. 
  • Make small sized balls out of the dough and arrange on the greased plate.
  • Now steam these for 20 minutes
  • Check if dumplings are cooked with the help of knife or toothpick.If knife does not have batter traces, it means dumplings are ready.
  • Keep aside and let it cool completely.
  • When cool cut each dumpling into four piece and keep aside.

Now when you want to serve

  • Take 1 tbsp oil in a non stick pan and heat on medium flame.
  • When oil is hot enough add mustard seeds and let it cracker.
  • Now add sesame seed and fry until golden brown in color.
  • Now add dumplings and toss on high flame until change in color.
  • Cover the pan and switch off the flame. 
  • Open in 5 minutes and serve hot with green chutney or tamarind chutney.   

Tips

Jains or others who don’t eat root vegetables, can cook this recipe without carrot and ginger. 
You can use vegetables as per your choice.
Sometimes i use only 1 cup of grated lauki.
For better taste fry it just before serving.
While arranging for straming make sure to leave enough gap as they might double in size.
You can sprinkle some chopped coriander leaves while serving.
Make sure to adjust chilli if you are serving to kids.
You may also use it as a curry while dipped this dumplings in any gravy and enjoy.

 

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





Recipe- Idly Fry

Idly Fry



Ingredients
Mini Idlis 1 medium bowl
Tomato 1 small (Roughly chopped)
Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)
Salt 1 tsp (or according to taste)
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp
Sambhar Masala 1 tsp
Ghee 

Method
Take 1 tbsp ghee in a non stick pan and heat on medium flame.
When ghee is hot enough add 1 tsp Mustard seeds and let it cracker.
Add tomato and fry until soft.
Add turmeric powder and red chili powder mix well.
Add all other vegetables with 0.5 tsp salt, fry for few seconds.
Cover the pan and reduced the flame to low, check after 4-5 minutes. 
When vegetables are soft, raise the flame to high and add Mini idlis.
Toss well on high flame when idlis starts change in color, switch off the flame and sprinkle sambhar masala powder.
Serve hot with chutney.

Tips

Jains or others who don’t eat root vegetables, can cook this recipe without carrot. 
You can use yellow or red capsicum as well to make the dish more colorful.
Best for tiffin as well.
Make sure to adjust chilli if you are serving to kids.

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



Recipe- Suji/ Semolina Pancake

Suji/ Semolina Pancake

Ingredients (4 nos)
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp 
Oil to temper

Method

  • Take suji in a deep bowl add curd and salt, mix well.
  • Add sufficient water to make a thick paste.
  • Cover and keep aside for 0.5- 1 hour.
  • Divide the mixture in 4 portions.
  • Take 1-2 tsp oil in a deep pan and heat on high flame.
  • When oil is hot enough add 0.5 tsp Mustard seeds and let it cracker.
  • Meanwhile take a small bowl add one portion of suji paste and mix 0.5 tsp Eno salt to it.
  • Pour this batter in the heated pan and sprinkle 0.5 tsp of sesame seeds over it.
  • Cover the pan and reduce the flame on low.
  • let it cook for 5 minutes on low flame.
  • Check if its upper side is cooked. 
  • Otherwise cover the pan for another 1-2 minutes and check again.
  • Turn pancake carefully and cover the pan again. 
  • Let this side also cook for 5 minutes approx.
  • When both sides are cooked and golden brown in color.
  • Remove and serve hot with chutney.
  • Make other pancakes following the same steps.

Tips
Do not beat too much after adding Eno salt.
Eno salt.
according to your child taste and tolerance.

“Be Vegetarian be Happy”