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shrutikamankar-blog · 5 years ago

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VEGETABLE MANCHURIAN

one more vegetarian and vegan version of manchurian is vegetable manchurian where deep fried mix vegetables balls are tossed in a sweet-sour and spicy sauce. to make veg manchurian you will need.

grated or minced veggies: to make veg manchurian you need grated or minced veggies like – cabbage, carrots, capsicum, beans & spring onions (scallions). so you can chop the vegetables in a food processor or chop it with a knife. but using food processor will save your time.

soy sauce: best to use naturally fermented soy sauce. you can even use bragg’s liquid aminos. while making any recipe with soy sauce in it, i would suggest to use naturally fermented soy sauce or bragg’s liquid aminos.

tomato ketchup – use a good quality or homemade tomato ketchup.

red chilli sauce – to add some heat and pungency red chilli sauce is added. note that you can use sriracha sauce in place of red chilli sauce.

for gluten free options – to bind the flour, use potato starch or tapioca starch in place of corn starch (cornflour). use rice flour or chickpea flour (besan) in place of all purpose flour (maida).

no msg (ajinomoto) – i do not add msg or ajinomoto in any of the recipes i make. if you want you can add a pinch of it in this recipe.

i love indo chinese food. so much was my love for making chinese food at home that in my teens i would make three of my favorite indo chinese recipes often viz, chilli paneer, corn soup and veg manchurian.

along with this vegetable manchurian gravy, i also make dry veg manchurian at home which is equally delicious.

the manchurian recipe presented here is a tried and tested recipe, like all my recipes. the result was a yummy veg manchurian that was excellent with plain rice.

manchurian also goes well with fried rice, schezwan fried rice or steamed rice or even bread or chapati or roti.

HOW TO MAKE VEG MANCHURIAN

for ease of reading, i have divided this post into 3 main parts.

step 1 – making veg balls

step 2 – frying veg balls

step 3 – making manchurian gravy or sauce

lets start with step 1 – making the veg balls 1. take the finely chopped or grated veggies in a bowl. you will need ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum (green bell pepper), ¼ cup finely chopped french beans and ¼ cup finely chopped spring onions. you can also add regular green cabbage instead of red or purple cabbage.

2. then add the dry ingredients – 2 tablespoons corn starch, 2 tablespoons all purpose flour (maida), ½ teaspoon black pepper and ½ teaspoon salt or add as required.

3. mix and gather the whole mixture together. then kind of mix and knead so that the veggies leave water and you get a dough-like mixture. but do not knead like that a bread or roti dough. gluten strands can form that will give a dense chewy texture in the fried veggie balls. so just mix very well and press so that the veggies release their juices.

4. then take a small portion of the mixture in your hands.

5. press and roll it in your palm and make a round veggie ball.

6. make all veggie balls this way and keep aside. you can spread some oil on your palms while making the vegetable balls.

frying veg balls

7. heat oil for deep frying in a kadai or pan. add a small piece of a ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veggie balls. if the balls break, then some more binding agent is required. so you can add 2 to 3 teaspoons of some more all-purpose flour (maida).

8. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much oil.

9. when cooked from one side, turn the balls with a slotted spoon.

10. fry the balls till crisp and golden turning them over a couple of times. remove them with a slotted or perforated spoon and drain as much as oil as possible.

12. place the fried manchurian balls on kitchen paper towels. for a low-fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

13. fry the veg balls this way in batches and keep aside.

MAKING MANCHURIAN

14. in a small bowl take the following three sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chili sauce.

15. mix the sauces very well and keep aside.

16. in another small bowl take 1 tablespoon cornflour (corn starch) and 2 tablespoon water. mix very well and keep aside.

17. heat 1 to 1.5 tablespoons oil in a pan or wok. add 4 tablespoons chopped spring onions, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped).

18. stir fry on medium flame till the onions turn translucent.

19. now add the mixed sauces.

20. stir and mix very well.

21. add 1 to 1.25 cups water.

22. let the mixture come to a boil.

23. mix the cornflour paste again in the bowl (as the cornflour settles at the bottom) and then add in the pan.

24. as soon as you add cornflour paste, mix very well so that there are no lumps.

25. continue to stir and mix when the manchurian gravy is cooking. simmer till the manchurian sauce thickens and you see a glaze in it. there should be no raw taste of the cornflour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some cornflour.

26. when the manchurian gravy thickens, add ½ teaspoon black pepper powder.

27. season with a bit of salt. do keep in mind that the soy sauce, chilli sauce and tomato ketchup already has salt in it. so add less salt and as per your taste preferences.

28. add ¼ to ½ teaspoon sugar or more if required. mix very well.

29. then add the fried vegetable balls. also add 1 teaspoon rice vinegar or regular vinegar or apple cider vinegar.

30. gently stir and coat the fried vegetable balls in the gravy.

31. switch off the flame and add chopped spring onion greens.

32. serve veg manchurian hot garnished with some spring onion greens. veg manchurian goes well with veg fried rice or schezwan fried rice or plain steamed rice and even bread or chapati or rotis.

#manchurian #foodlover #chinesefood #streetfood #tasty #delicious #food

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homecookingshow · 5 years ago

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Kaara Appam #KaaraAppam #Karaappam #appam #snacks #homecooking #food #snacks Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase https://ift.tt/2FTkAxS Ingredients To Make Batter Raw Rice - 1 Cup Toor Dal - 1/3 Cup Urad Dal - 1/4 Cup Red Chili - 3 Nos Cumin Seeds - 1/4 Tsp Grated Coconut - 5 Tbsp A Pinch Of Asafoetida Powder Mustard Seeds - 1/4 Tsp Shallots - 10 Nos Green Chili - 1 No. Finely Chopped Chopped Curry Leaf Chopped Cashew Nuts Salt - 1 Tsp Oil For Deep Frying You can buy our book and classes on https://ift.tt/2KebOuU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://ift.tt/2l7s73S FACEBOOK - https://ift.tt/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - https://ift.tt/2kmxStn A Ventuno Production : https://ift.tt/1rUehhV by HomeCookingShow

#kitchen #cooking #home cooking #tasty #healthy #food #delicious #recipe #eat #love

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myhealthsh0p-blog · 5 years ago

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Best vegetarian recipes, here is the healthy easy, Meals, Dinner for you

Best vegetarian recipes, here is turkey salad recipe, broccoli rabe, coconut curry with shrimp and roast vegetables.

Every women should maintain their fitness when pregnant, by eating healthy foods like below.

If your looking for beauty tricks, then you should maintain your diet plans.

For health advice, everybody should remember that daily healthy diet means a lot. In this era everybody should maintain healthy diet for sound fitness and health, also their eating habit by healthy diet.

Find vegetarian recipes for every occasion, from simple veggie lunch ideas to dinner party inspiration. Choose from cozy dishes like vegetarian currants, casseroles and pasta, balanced meat-free dishes and salads Here we provide you some of the best recipes:

Broccoli Rabe :

Broccoli rabe is the ride or die vegetable that will be there for you even in the darkest winters, when you suddenly realize that everything you've eaten for weeks is brown or beige in color These 14 rabbit broccoli recipes are the absolute best, bitter and assertive, yet exactly what heartfelt meat and cheese dishes need.

Recipe: Broccoli Rabe with lemon and garlic

Ingredients :

· bunch broccoli rabe rapini

· teaspoons fine kosher salt

· tablespoons olive oil

· cloves garlic smashed

Additional salt and pepper to taste

Freshly rasped Parmesan omit 3 to 4 ounces to hold this organic or kosher cheese zest of one lemon

· 1/4 cup golden raisins

Instructions:

· Rinse the rabbit of broccoli and modify any rough stems.

· Bring a big pot of water over high heat to a boil.

· Add the salt and broccoli rabbit trimmed.. Return to a boil and simmer for 3 to 5 minutes, or up to 6 or 7 minutes if your broccoli rabe is mature.

· Using tongs, cut the rabbit of broccoli and place a clean dish towel on a baking sheet.

· Over medium-high heat add the olive oil to a sauté pan with the smashed garlic cloves. Cook the garlic for about 2 minutes, then remove them. Add the broccoli rabe and sauté for just a minute or two. Season with a bit more salt and some pepper.

· Move the broccoli rabe to a serving platter. Top with some shaved Parmesan, lemon zest and golden raisins. Serve warm.

Coconut curry with shrimp:

This coconut shrimp curry is so delicious and easy to produce, you could have it literally in no time at all on your dinner table. Forget to take out, forget to go out for dinner, make your curry at home! There’s a reason this recipe has been so popular on my blog for many years and it’s because of the flavors we achieve!

This curry is filled with aromatic spices and juicy plump shrimp, making it the perfect meal if you feel like experimenting in the kitchen. It's also chock full of creamy coconut milk, my absolute favorite curry base with a smidge of coconut flavor to create a nice rich texture.

Ingredients :

· Shrimp – Extra large, raw, deshelled and deveined.

· Seasoning – Salt and pepper.

· Spices – Cayenne pepper is all we need for this marinade.

· Lemon juice – We need a nice acidic base to penetrate the meat.

· Coconut oil – We’re going to use this oil to ensure that coconut flavor carries through every note of this dish.

· Onion – We want an onion that cooks down well like white or yellow.

· Aromatics – Fresh ginger and garlic are a must. Keep in mind that 1 1/2 teaspoons is equal to 1 fresh clove if jarred is all you have on hand. For dried ginger 1 teaspoon equals 1 tablespoon fresh.

· Spices – Ground coriander, curry powder, and turmeric.

· Tomatoes – One large can of diced tomatoes.

· Coconut milk – Rich, delicious, and the creamy component of our curry.

· Cilantro – Fresh chopped up nice and fine for garnish. If you’re not a fan of cilantro feel free to use parsley instead.

Instructions:

· Marinate the shrimp: In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.

· Form the flavor base: While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Allow to cook for another minute.

· Cook the shrimp: Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.

· Finish the curry: Serve over hot rice and garnish with cilantro or parsley.

Recipe for Egg Curry:

Eggs are considered to be rich in protein and are one of the most popular choices for those who do not eat non-vegetarian food.

There are a number of people who happen to be eggetarian but are unable to eat and eat meat for them; egg is one of the leading protein sources. Egg is a flexible ingredient like potato, too, with which you can make something. There is no shortage of options when cooking with eggs from snack to main dish and even dessert. Eggs are an important part of baking and are mostly used in bakery products such as cookies, cakes and other products.

Ingredients:

· 6 boiled egg

· 2 onion

· 1 inch ginger

· 3/4 teaspoon red chilli powder

· 1 teaspoon tamarind paste

· 1/4 cup refined oil

· 1 teaspoon black mustard seeds

· 2 pinches salt

· 4 chopped tomato

· 4 green chilli

· 3/4 teaspoon powdered turmeric

· 1 1/2 teaspoon coriander powder

· 1 handful curry leaves

· 1 cinnamon stick

· 100 ml coconut milk

Instructions:

· To prepare this mouth-watering Spicy Egg Curry, heat oil in a heavy-bottomed pan over medium flame. Add the mustard seeds and fry them for few seconds. Once they start to splutter, add the onions and saute until they turn slightly pinkish in hue. Now add the cinnamon and chopped green chillies. Fry for a minute or two. Add the tomatoes chopped and cook for 10 minutes.

· Add the ginger, turmeric powder, red chilli powder, coriander powder and stir-fry for a minute. Cook these spices until the extraction of the oil ends.Add the tamarind paste and 1 cup of water. Simmer for a minute or two.

· Add the coconut milk, salt and curry leaves. Stir well and simmer for a minute. Add the eggs and simmer for 3 to 5 minutes over low flame. Stir gently ensuring the eggs stay intact. Garnish with coriander leaves. This makes it even more tasty and flavorful to make the garnishing more aromatic, fry curry leaves, crumble and add to the egg recipe. Serve with hot rice or as a side dish with dosas or appams.

Roast Vegetables and Chicken:

Ingredients:

· 250g baby new potatoes, thinly sliced

· 1 large courgette, diagonally sliced

· 1 red onion, cut into wedges

· 1 yellow pepper, seeded and cut into chunks

· 6 firm plum tomatoes, halved

· 12 black olives, pitted

· 2 skinless boneless chicken breast fillets, about 150g/5oz each

· 3 tbsp olive oil

· 1 rounded tbsp green pesto

Instructions:

· Preheat the oven to 200C/ Gas 6/fan oven 180C. In a shallow roasting tin, spread the carrots, courgette, onion, pepper and tomatoes, and scatter over the olives.. Season with salt and coarsely ground black pepper.

· Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.

· Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Using foil to cover the tin and cook for 30 minutes.

· Remove the foil from the tin Return to the oven and cook for another 10 minutes until the vegetables are juicy and the chicken is cooked through. should run clear when pierced with a skewer)

��These recipes are best for Weight-loss plans and also Diet plans.

For a fitness kitchen, everybody should add these recipes in everyday's menu.

Here we provide you the best of the all, stay tuned with us for more...

#Broccoli Rabe #Coconut curry with shrimp #Egg Curry #Roast Vegetables and Chicken

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wijakartuya · 4 years ago

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Potato corn capsicum curry. Capsicum Potato Curry in Instant Pot. Fast and easy sidedish to make for roti, chapati, poori or even with rice and pulao. This is a perfect sidedish for roti or chapati.

Capsicum potato curry is ready to be served with rice or chapati or plain parathas. Chicken Capsicum Curry Recipe - Yummy Tummy. Whenever i decided to cook any sidedish for my roti, appam or idiyappam, i never make the same Potato Capsicum Curry-Aloo Capsicum Sabzi Recipe - Padhuskitchen. You can have Potato corn capsicum curry using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Potato corn capsicum curry

You need 1 of Capsicum.

You need 2 of medium size potato.

Prepare 1/2 cup of corn.

Prepare 1/2 cup of peas (optional).

It's 1 tsp of Red chilly powder.

Prepare 2 tsp of Coriander powder.

Prepare of Salt as required.

Prepare 2 tbsp of oil.

You need 1/2 tsp of cumin seeds.

This is another simple vegetable curry recipe using South Indian masala. A simple yet very tasty combination of potatoes and capsicum is turned into a delicious India Curry Recipe, named as Potato Capsicum Curry Recipe. Most of the curries shared here are easy to prepare and can be tried by even bachelors / spinsters. I hope you find this list useful.

Potato corn capsicum curry step by step

Pressure cook potato for 3 whistles. peel off the skin. Cut into pieces.

Boil peas and corn in water for 5 mins.

Heat oil in a pan, add cumin seeds. Then add capsicum and sauté for 2 mins. Add in potato, corn and peas. Add in chilly powder, coriander powder and salt. Mix everything. Sauté for few more mins until everything gets mixed and raw smell goes away..

If you have any queries regarding the recipes or measurements, you can send your queries to my maid id ([email protected]) or leave a comment here. These useful spices can be used to cook so many different meals! This aloo capsicum curry recipe makes North Indian style potato and capsicum curry with spicy thick gravy. Learn how to make it using simple Indian curry spices with this easy recipe. Aloo and capsicum are two main ingredients of Indian cooking and make many delicious dishes and curries.

#recipesfood

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worldgourmethome · 4 years ago

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What’s your favourite pancake recipe? From Netherlands’ Dutch Baby Pancakes to India's Appam, from the sweet to the savoury, every country has its unique version of the pancake. . For a healthier treat, we made some lovely vegan, gluten-free, unleavened pancakes using raw rice. Perfect for those who are craving pancakes but nursing an allergy or for those who are looking to add a healthier twist to pancakes Sunday. . . Our basic recipe here, with plenty of room for individual customisation, so let your creative juices flow! . . . Raw rice pancakes (basic recipe) 🍚 Soak 1 cup rice (washed and rinsed) in 1.5 cups water, cover and leave overnight in fridge 💧 Drain rice and set aside soaking liquid 👩‍🍳 Blend rice in a food processor or blender with a little of the soaking liquid until finely ground, and you get a smooth, thick paste (similar to a pancake batter) 🥄 Add a tsp of vanilla essence and a tsp of cinnamon and blend well 🥞 Add a small scoop of batter in an oiled, heated skillet and cook for approx 1.5 minutes on medium-low heat on each side or until the edges are dry before flipping. 🍓Serve with fresh fruits and drizzle with melted chocolate or your favourite toppings . Notes: 🍚 When blending the rice paste, the soaking liquid can be replaced with coconut water, coconut milk, almond milk, oat milk or soy milk 🥞 Make sure the batter isn’t too thick when dropped into the pan - rice pancakes aren’t as fluffy as those made from wheat flour and will taste better when they are thinner. . . . . . . #gfdf #glutenfreevegan #glutenfreerecipes #veganrecipes #glutenfreedairyfree #deliciousandhealthy #ricepancakes #healthypancakes #homecooks #cooksofinstagram #veganideas #glutenfree #healthyfood #healthierfood #comfortfood #feedfeedvegan #feedfeedglutenfree https://www.instagram.com/p/CCyUztmF8SA/?igshid=110xc9enfrw6b

#gfdf #glutenfreevegan #glutenfreerecipes #veganrecipes #glutenfreedairyfree #deliciousandhealthy #ricepancakes #healthypancakes #homecooks #cooksofinstagram #veganideas #glutenfree #healthyfood #healthierfood #comfortfood #feedfeedvegan #feedfeedglutenfree

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blockzone06-blog · 5 years ago

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Appam with Rice Flour, Step by Step Recipe

Appam is a quintessential Kerala breakfast and can seem quite tedious to make, especially if you are new to to the process. I love Appam and have had years of success with this quicker version of making appam with rice flour instead of grinding raw rice to make a batter, etc.

A few key things to remember when making appam using rice flour

The rice flour needs to be plain rice flour. No need to buy appam powder or any other ‘special’ kind. I’ve had success with pretty much all brands I’ve tried

The recipe calls for yeast. Use good quality, instant yeast. The kind you use for bread is perfect

Coconut milk is another key ingredient. I use full fat coconut milk which I thin down with some water. If using homemade coconut milk, add to the batter and thin down as needed with water

An appam pan is necessary to get perfect appams. These are typically round bottom pans or kadai and traditionally come in iron. Non-stick is available too. Use what works for you. I have the Nirali brand appam pan.

Using the right temperature to cook appam is critical. Check notes below recipe to learn more

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Description

Appam with rice flour, an easier and more fail-proof recipe to make spongy and soft Kerala appam recipe. Serve with Kerala egg roast for a perfect meal.

Scale 1x2x3x

Ingredients

1.5 cups + 1 tablespoon rice flour

3/4 teaspoons instant yeast

2 teaspoons sugar

1 teaspoon salt

1 cup thick coconut milk

Instructions

Add 1 tablespoon rice flour to 1 cup water and cook in medium flame until thick and glossy – about 3-5 minutes

Remove from heat and set aside to cool

When cool (or lukewarm is fine too), add the remaining rice flour and yeast and mix with fingertips gently

If the mixture is too dry, add water one tablespoon at a time and mix together to form a thick yet soft mixture

Cover and set aside in a warm place for 8 hours (see notes)

After 8 hours, add coconut milk to this mixture and gently mix it in. The rice flour mixture will be thick and may form lumps, just gently break with a spoon or fingertips

Add water or thin coconut milk to bring it to a pouring consistency, like that of dosa batter

Mix in salt and sugar

Set aside again for 1-2 hours

The mixture should bubble up and get much lighter and watery

Heat the appam pan and add 1/4 cup batter to it (use a large round ladle to pour)

Holding the appam pan by the handles on both sides, gently swirl the batter along the edges. This video is helpful to see this in action.

Cover and cook on medium heat until the centre is cooked and the edges are drier and start to peel off from the pan, or turn a light orange brown

Gently start to remove from pan along the edges and transfer to a plate

Serve warm with sweetened coconut milk and Kerala egg roast

Notes

Make sure the heat is maintained at medium. Too hot and the sides of the appam will get burned and centre will remain uncooked., Too low and you won’t be able to make an appam shape hold while swirling the pan.

If you plan to cook appam with rice flour for breakfast, start the prep the night before, add the coconut milk in the morning 1-2 hours before you need to serve breakfast. If you want to make appam for dinner, then start prep in the morning.

There should be minimum 1 cup thick coconut milk in the batter for this quantity of rice flour. If using homemade coconut milk, you can add remaining water to thin the batter or thin coconut milk (second milk, etc)

Test salt and sugar in batter and adjust to taste. The batter should be slightly sweet. This feeds the yeast and also lends a better flavour to appam

Leftover appam batter can be stored for 12 hours in fridge and used to make more appam

Fermentation will depend on room temperature and other factors. These are the timings I use in Singapore which is a warm place. In Kerala, it ferments faster

Always remember to use good quality yeast that’s active and check expiry to ensure it will work

Keywords: Kerala appam recipe with rice flour

Mix 1 tablespoon rice flour with water and cook in medium flame until you get a thick paste

Add remaining rice flour and yeast to this

Mix gently with fingertips and add more water as needed to make a soft yet firm dough. Cover and set aside to ferment for 8 hours or so.

After fermenting (the batter will have a fermented yeast-y smell), add the thick coconut milk and some water / thin coconut milk to get a pourable batter

Add salt and sugar to this. Mix well and keep covered for another 1- 2 hours.

The batter will bubble up in this time.

Gorgeous bubbles that will ensure super soft appams

Pour a ladle-ful into appam pan and swirl to make appam. Cook covered until done.

Recommended Recipes

Source: https://www.cookingandme.com/2019/03/30/appam-with-rice-flour/

#read more #see more #check it out #interesting #learn more

0 notes

thamyaperumal · 5 years ago

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Indian recipe: Paal appam

Paal appam is a traditional indian breakfast recipe. Its a soft,lacy and crispy prepared with rice and coconut. Paal appam is thin and crispy at the edges and fluffy in the middle. Appam gets a bowl shape which is got by the pan in which it is cooked.

Ingredients: Raw rice - 2 cups Grated coconuts - 3 cups Sugar - 2 tbsp Water - as needed for grinding Salt - 1 tsp

Methods:

1. Wash rice until clear and soak it in water for 4 hours. 2. In a blender/mixer, take about 1 cup soaked rice with very little warm water and grind it. 3. Take 2 tsp grinded paste and place it on a hot pan. 4. Add 2 tsp warm water on the pan and mix well until its become a gel based paste. 5. Now , on a blender/mixer with the grinded paste, add 1 cup on grated coconut and the gel based paste. Blend it 6. Transfer the ground batter to a large bowl and close with lid. 7. Keep in on room temparature for 8 hours or overnight. 8. Next morning, add pinch of salt on the batter and stir well. 9. Heat the bowl pan and rub little oil all over it. (note if you are using non stick pan then dont add the oil)

10. Pour a ladle full of batter into the hot pan and swirl/rotate the pan so that the batter spread evenly in a circular form.

11. You can see a tiny holes all over the appam 12. Cook appam on a medium flame till the edges turn golden brown, crispy and spongy in the middle. Dont flip the appam . 13. Move the appam to a serving plate 14. Serve the appam with sweetened coconut milk.

Sweetened coconut milk recipe:

Ingredients:

2 cup of grated coconut 2 tbsp sugar

Method: 1. Blend the grated coconut with 1 cup of water 2. Using a strainer, extract the coconut milk and pour into a hot pan. 3. Stir well and add sugar on it. 4. For good smell, you can add 1 or 2 pcs cardamom

#paalappamfoodiehealthybreakfast

0 notes

mehfillrestaurant-123 · 3 years ago

Text

11 Best Indian Fish Curries

We’ve fished out some of our best regional curries from across the country. These recipes won’t let you down, promise.

1. Red Hot Chilli Fish Curry Recipe by Chef Joey Matthew

Calling all spice lovers! This fiery fish curry is just what you need. It is made with kokum, coconut oil, spices, curry leaves and loads of red chilly.

2. Fish Curry with Lotus Stems Recipe by Chef Marut Sikka

An authentic curry from India’s paradise, Kashmir. A hearty fish curry with surmai fish fillets, whole spices, desi ghee and the warmth of cinnamon. (Recipe Video)

3. Assamese Fish Curry User Recipe by Mrs. Mira Bordoli

This dish features Rohu in a spicy and tangy marinade made with turmeric powder, fish masala and mustard oil. 4. Ilish Machher Jhol (Hilsa Fish Curry) User Recipe by Avanti

Oily fish, Hilsa is a much-loved local delicacy in Bengal. The tenderness of the flesh, unique taste and silvery appeal make it the ‘queen of fish’. (More about hilsa)

5. Meen Alleppey Curry with Brown Rice Recipe by Chef Karan Suri

From God’s very own country, Kerala, comes a dish that is prepared using raw mangoes and Pomfret fillet.

6.Goan Fish Curry Recipe by Chef Rufina, Leela Palace, Goa

A lovely fish curry enhance with a freshly made masala of coconut, garlic, tamarind and red chillies. Spicy and tangy in every bite! (Recipe Video)

7.Bommidayila Pulusu Recipe by Chef Sivaya, Sravanya Restaurant, Nellore, Andhra Pradesh

A staple of Andhra Pradesh, this mouth watering dish is credited to the fish in the Bommidayila region. This dish takes you back to the aromatic and spicy journey of Hyderabadi cuisine.

8.Machcha Besarou Recipe by Chef Swajib Chatterjee, Hotel Swasti – Orissa

A classic from Orissa, this one is not just another curry. What makes it stand out is the bold flavour of turmeric in which Rohu is marinated, then fried and curried.

9. Bengali Doi Maach Recipe by Chef Aditya Bal

This Bengali favourite is delicately marinated, spiced and cooked in a yogurt-based gravy.

10. Fish Mappas Recipe by Chef Laiju Jameson, Taj kumarakom, Kerala

A creamy fish curry made with coconut milk, spices and shallots. This curry goes best with appams.

11.

Green Fish Curry

Delicious and very easy to prepare with the ingredients available at home and perfect to have with steamed rice and chapatis.

SOURCE – https://food.ndtv.com/food-drinks

About Mehfill– Mehfill Indian Cuisine is an authentic Indian restaurant in Canada. We are a teamwork of Mehfill Restaurant, which aims to promote Indian buffet. We believe in serving our guests with a classic choice of the Indian subcontinent’s most exclusive dishes. When it comes to using condiments and flavours, our spices are hand-picked, dried and well-grounded by the Chef. We ensure a balance in the flavours, which gives our cuisine a unique taste.

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vsplusonline · 5 years ago

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A different kind of Iftar during the lockdown

New Post has been published on https://apzweb.com/a-different-kind-of-iftar-during-the-lockdown/

A different kind of Iftar during the lockdown

“It is carrot pola for Iftar today,” announces home baker Haseena Yaseen. The delicacy from Malabar is also called carrot egg cake and is prepared with mashed carrots, beaten eggs, sugar, and a dash of cardamom powder. “I steam this mix in a pressure cooker, and carrot pola is ready,” says Haseena, adding, “Though there is a shortage of fruits, dates and nuts, we are managing to make some Malabar specialities. We also make make pineapple pola.”

For Haseena, Iftar this year has been different because of the COVID-19 lockdown. “Every year, we invite friends and relatives over. This time, it is a smaller and quieter affair.”

But the positive thing is the family members are able to pray and break their fast together. “Usually, people are out at work, even during the fasting. This time, we are spending a lot more time together,” says Haseena.

Haseena Yaseen’s recipe for Killikoodu

Ingredients : 2 finely chopped onion, 3 green chillies, A few curry leaves, 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp garam masala powder, 2 tsp coriander leaves, 2 boiled potatoes, 150 gm cooked chicken ( cooked with salt, turmeric and pepper powder), 1 beaten egg, 1 boiled egg and 1 cup vermicelli

Method : For the filling: Heat kadai and add 2 tspn of oil. Add finely chopped onion and green chilli, saute till light brown. Add curry leaves, ginger garlic paste, turmeric powder and chilli powder, saute well. Add the shredded chicken and boiled potatoes, and garam masala and coriander leaves. The filling is ready.

Shape the filling as small ball and flatten in the palm of the hand, and place a small piece of boiled egg in the centre. Wrap the filling around the egg. Dip this ball in a bowl of beaten egg and roll in a bowl of vermicelli and deep fry. Repeat till the filling and till the boiled eggs are over.

R Mohammed Ali, who runs a garment business, is of the same opinion. “It’s been a happy and content month of Ramzan fasting this time. As my mother prepares kanji (rice porridge) for Iftar, I help her in the kitchen to make crisp vadas as accompaniment. I have never done this before. As food supplies are hit, we keep it simple — for example a fruit chaat with whatever we have.”

Time is moving a lot slower, says Mohammed Saleem, who has never missed fasting in 10 years, but he feels everything is more meaningful and intimate. “I miss my nonbu kanji though,” sighs Saleem. In South India, during Ramzan, most mosques offer this mildly-spiced rice porridge made with lentils. This year, because of the lockdown, preparing nonbu kanji at the mosques is banned. Instead, Saleem keeps his energy levels going with steamed vegetables and salads. “Our meals are more vegetarian, as getting meat is difficult.”

Shaima Saleem rings in Ramzan the Malabari way with kaiveeshal appam, a snack made with beaten eggs, sugar and refined flour. “You have to mix them all together. Then, pour the batter over oil through the hole of a coconut shell. You can make shapes like jalebi. Children love it.”

Shaima Saleem’s recipe for Kaiveeshal Appam

Ingredients : 125gms maida flour, 3 eggs, 1/2 cup sugar, a pinch of cardamom powder, salt, 1 cup oil (to fry)

Method : In a bowl, beat the eggs with a fork or hand mixer. Then, add sugar, cardamom powder, and a pinch of salt and mix well. Then, add maida little by little and mix well, till you get the flowing consistency, not too think or too thick.

Heat oil in a pan. Take a coconut shell with a hole. Close the hole with one finger and pour the batter to the shell. Bring it over the pan and then remove the finger and pour the batter in circles like jalebi. Fry both sides till done.

Haseena says, “Our friends love the Iftar spread, especially kilikoodu. It is made with mashed potatoes and minced meat coated with a layer of egg, and broken vermicelli on top for the crunch. And chatti pathiri, a layered pancake made with shredded chicken. The dish resembles a lasagna. For the sweet version, the filling is usually a mix of grated coconut, sugar and dry fruits.”

Some of Shaima’s other specialities include nendran pazham rolls stuffed with grated and fried coconut, ghee and dry fruits, called unnakai; erachi pathiri made with minced meat (now replaced with minced soya) and thari kanji made with sooji, vermicelli, and milk. “What we miss the most is not being able to distribute the goodies to our neighbours,” she says.

Here are Haseena Yaseen’s recipes of Malabar snacks:

Carrot Pola

Ingredients: 2 carrots, 1/2 cup water, 5 eggs, 4 tbsp sugar, 5 tbsp milk powder, 1 tbsp ghee

Method : Cut carrot into pieces and boil in water. Add the boiled carrot, eggs, sugar, milk powder, ghee and blend in a blender.

Pour in the mixture in a flat-bottomed kadai greased with ghee.

Place the kadai on top of a tawa and keep it on fire to get an evenly-steamed carrot pola. Keep on low heat for about 15 minutes till a stick inserted comes out clean.

Chicken cake

Ingredients (for the chicken filling)

1 cup boneless chicken, 1/4 tsp turmeric powder, 1/2 tsp pepper powder, 1/2 tsp chilli powder, 1/4 tsp cut ginger, 1/4 tsp cut garlic, salt, 3 tsp oil, 1 tsp ginger-garlic paste,1 crushed green chilli, 2 finely-chopped big onions, 1/4 tsp garam masala powder, a handful of coriander leaves.

Ingredients (for cake)

3 eggs, 1/2 cup coconut oil, 1 cup milk,1 cup maida

Method:

Cook boneless chicken with turmeric powder, pepper powder, chilli powder and salt and keep aside. Shred the cooked chicken in a blender. Heat oil in a kadai. Add ginger-garlic paste and wait for the raw smell to disappear. Add crushed green chilli and finely-chopped onion. Add garam masala, chilli powder, turmeric powder, and coriander leaves. Add shredded chicken and mix well. Turn off the flame and keep aside. In a blender, add eggs, milk, coconut oil and maida and blend well. Add the prepared chicken filling and mix well. Pour this mixture into a flat-bottomed kadai greased with oil and place the kadai on top of a pan. Keep on low heat for 20 minutes, then flip the kadai upside down on the pan to heat the upper portion of the chicken cake for five minutes in low heat. Remove from flame when evenly cooked and a stick inserted comes out clean, Wait for it to cool down.

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homecookingshow · 6 years ago

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Fish Curry Recipes #FishCurry #Nethilifishcurry #dryfish #homecooking 3 Easy Fish Fry Recipes - https://goo.gl/7GY4wB Fish Biryani recipe - https://goo.gl/VptyUi Fish Curry Ingredients Seer Fish - 5 pieces (Any Single bone fish) Turmeric powder - 1/2 tsp Chili powder - 2 tsp Salt to taste Oil - 2 Tbsp Mustard seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Fennel seeds - 1 tsp Cumin seeds - 1 tsp Grated Onion - 2 nos Pounded Garlic Pounded Ginger Grated Tomato - 2 nos Turmeric powder - 1/2 tsp Chili powder - 1 tsp Kashmiri Chili powder - 2 tsp Coriander powder - 1 tsp Salt to taste Tamarind puree - 2 Tbsp Water Powdered Jaggery - 1/2 tsp (Optional) Method: 1. Take a bowl, add seer fish or any single bone fish, turmeric powder, chili powder and salt. Gently rub the spices on the fish and let it marinate for 15 minutes. 2. Take a pan, add oil and shallow fry the fish on both sides until slightly brown. Keep it aside. 3. In the same oil pan, add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, grated onion, pounded garlic, pounded ginger and saute till the onion turns brown. 4. Add grated tomato, turmeric powder, chili powder, kashmiri chili powder, coriander powder, salt and saute well till the oil separates. 5. Add tamarind puree, water and let it simmer for few minutes. 6. Add shallow fried fishes. Close & cook the fish on medium flame. 7. Finally add jaggery powder (optional) and coriander leaves Delicious Calcutta style fish curry is ready to serve! Nethili Fish Curry Ingredients For Coconut Paste Coconut Grated - 1/2 Cup Cumin Seeds - 1/2 Tsp water Nethili / Anchovies Coconut Oil - 2 Tbsp Mustard Seeds - 1 Tsp Fenugreek Seeds - 1/4 Tsp Shallots - 20 Nos Green Chili - 2 Nos ginger Garlic Paste - 1 Tsp Tomato - 1 No Turmeric Powder - 1/2 tsp Chili Powder - 3 Tsp Coriander Powder - 1 Tsp Tamarind Puree - 1/2 Cup Curry Leaves Water Salt Method: 1. To make the masala paste, add coconut, cumin seeds, and water to a mixer grinder. 2. Grind it to a fine paste. 3. Heat a clay pot and add coconut oil. 4. Add mustard seeds and fenugreek seeds to the hot oil. 5. Once the mustard seeds splutter, add the sliced shallots and slit green chillies. 6. Saute the onions until they are golden brown in colour. 7. Add the ginger garlic paste and chopped tomatoes and give it a stir. 8. Add turmeric powder, chilli powder, coriander powder, salt, tamarind puree, and water. 9. Let it come to a boil and add the coconut masala paste. 10. Add some water, curry leaves and cook the close the pot and cook it. 11. After the raw smell has gone, add the nethili fish pieces slowly into the pot. 12. Do not stir the pot with a ladle as it may break the fish pieces. 13. Close the pot and cook it till the fish pieces are cooked. 14. Your nethili/anchovy fish curry is ready. 15. You can have this curry with steamed rice, dosa, idli, appam or idiyappam. Dry Fish Curry Ingredients Dry Seer Fish - 200 gms Brinjal - 6 nos Drumstick - 2 nos Water - 2 cups Gingelly Oil - 3 Tbsp Mustard seeds - 1 Tsp Fenugreek - 1/4 Tsp Garlic Shallots - 1 cup Curry leaves Onion - 1 no. chopped Ginger garlic paste - 1 Tsp Green chili - 2 nos slit Tomato - 3 nos chopped Turmeric powder - 1/4 Tsp Chili powder - 4 Tsp Diluted Tamarind puree - 1 cup Rock Salt You can buy our book and classes on http://bit.ly/2R8N5hU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: http://bit.ly/2l7s73S FACEBOOK - http://bit.ly/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - http://bit.ly/2kmxStn A Ventuno Production : http://bit.ly/1rUehhV by HomeCookingShow

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maskedexpert-blog · 5 years ago

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Puli Kuzhambu in Tamil | புளி குழம்பு | Veg Puli Kolambu | முருங்கைக்காய் புளிக்குழம்பு

#PuliKuzhambu #புளிக்குழம்பு #முருங்கைக்காய் #vegrecipe #tamilrecipes #tamilkitchen

If you try any of our recipes, do share with us a picture on Facebook or Twitter by tagging us using the hashtag #MaskedExpert

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recesspizza40-blog · 6 years ago

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Appam with Rice Flour, Step by Step Recipe

A few key things to remember when making appam using rice flour

The rice flour needs to be plain rice flour. No need to buy appam powder or any other ‘special’ kind. I’ve had success with pretty much all brands I’ve tried

The recipe calls for yeast. Use good quality, instant yeast. The kind you use for bread is perfect

Coconut milk is another key ingredient. I use full fat coconut milk which I thin down with some water. If using homemade coconut milk, add to the batter and thin down as needed with water

Using the right temperature to cook appam is critical. Check notes below recipe to learn more

Description

Appam with rice flour, an easier and more fail-proof recipe to make spongy and soft Kerala appam recipe. Serve with Kerala egg roast for a perfect meal.

Scale 1x2x3x

Ingredients

1.5 cups + 1 tablespoon rice flour

3/4 teaspoons instant yeast

2 teaspoons sugar

1 teaspoon salt

1 cup thick coconut milk

Instructions

Add 1 tablespoon rice flour to 1 cup water and cook in medium flame until thick and glossy – about 3-5 minutes

Remove from heat and set aside to cool

When cool (or lukewarm is fine too), add the remaining rice flour and yeast and mix with fingertips gently

If the mixture is too dry, add water one tablespoon at a time and mix together to form a thick yet soft mixture

Cover and set aside in a warm place for 8 hours (see notes)

After 8 hours, add coconut milk to this mixture and gently mix it in. The rice flour mixture will be thick and may form lumps, just gently break with a spoon or fingertips

Add water or thin coconut milk to bring it to a pouring consistency, like that of dosa batter

Mix in salt and sugar

Set aside again for 1-2 hours

The mixture should bubble up and get much lighter and watery

Heat the appam pan and add 1/4 cup batter to it (use a large round ladle to pour)

Holding the appam pan by the handles on both sides, gently swirl the batter along the edges. This video is helpful to see this in action.

Cover and cook on medium heat until the centre is cooked and the edges are drier and start to peel off from the pan, or turn a light orange brown

Gently start to remove from pan along the edges and transfer to a plate

Serve warm with sweetened coconut milk and Kerala egg roast

Notes

Test salt and sugar in batter and adjust to taste. The batter should be slightly sweet. This feeds the yeast and also lends a better flavour to appam

Leftover appam batter can be stored for 12 hours in fridge and used to make more appam

Fermentation will depend on room temperature and other factors. These are the timings I use in Singapore which is a warm place. In Kerala, it ferments faster

Always remember to use good quality yeast that’s active and check expiry to ensure it will work

Keywords: Kerala appam recipe with rice flour

Mix 1 tablespoon rice flour with water and cook in medium flame until you get a thick paste

Add remaining rice flour and yeast to this

Mix gently with fingertips and add more water as needed to make a soft yet firm dough. Cover and set aside to ferment for 8 hours or so.

After fermenting (the batter will have a fermented yeast-y smell), add the thick coconut milk and some water / thin coconut milk to get a pourable batter

Add salt and sugar to this. Mix well and keep covered for another 1- 2 hours.

The batter will bubble up in this time.

Gorgeous bubbles that will ensure super soft appams

Pour a ladle-ful into appam pan and swirl to make appam. Cook covered until done.

Recommended Recipes

Source: https://www.cookingandme.com/2019/03/30/appam-with-rice-flour/

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lambpain82-blog · 6 years ago

Text

Dhuska | Deep Fried Pancake from Jharkhand

Dhuska is a deep fried pancake from Jharkhand and Bihar. The batter is made of raw rice, Urad dal and chana dal. It can be spiced with vegetables to make it more filling.

While Dhuska or Dhooska has become popular over the net because of our earlier marathon, I remember talking to my Bihari Colleague about the popular dishes from her state and she used to talk about this one. This is mostly paired with Ghugni and can also be served as a snack.

Dhuska is always deep fried, similar to the Vellai Appam from Chettinad. In fact, I almost felt the recipe proportion to be the same, except for adding chana dal to Dhuska. Since I always feel we must at least make the dish the way it is supposed to be, I went ahead deep frying it. Only difference is, I used appachatti and little more of oil than what I would use on a tawa. It turned out so well, and I almost felt I had deep fried it.

I paired it with a kurma and the spongy pancake soaked up the kurma well. I didn’t remember what my colleague said about her recipe, I instead checked out Priya Sri’s recipe and adapted form it.

This is a no ferment dosa as all you need to remember is to soak the rice and dal overnight and grind it for breakfast.

When I talk about this batter, I can but remember the adventure I had last week when I had planned to make about 8 different fermented and no ferment versions. As I have mentioned before, I always discuss these plans with Amma and she helped me with this. I said I could soak a huge batch of Raw Rice and Urad Dal, apart from Moong dal and Chana Dal that’s required in varying proportions.

On the day we ground the batter, my fridge was filled with just these batters. I had a huge list written down on what’s fermented and what’s not! Then when I started making it, I had to go in one order with clicking and noting down how much each has to be mixed.

While I always think I must plan ahead and be on time with cooking etc, I can never seem to do and this cooking together, calculating things makes me feel I am scientist in my kitchen. What’s more important and satisfying is the results that turn out.

I only offerent couple of dishes from the list to Hubby dear, while few were sent to Parents for their dinner. Out of the rest of the varieties, Peddu and Konda helped in sharing their thoughts. Konda was saying I should not be making so many at the same time as its not letting her enjoy one version. I said I can redo the dish she liked the best later again.

So for D, it is Dhuska from Jharkhand in the A to Z Flatbread and More, where I am doing AtoZ Dosa Varieties

A to Z Dosa Varieties

A for Alle Belle B for Bele Dose C for Chilro

PIN This for Later! Step by Step Pictures for making Dhuska

Dhuska | Deep Fried Pancake from Jharkhand

Ingredients Needed:

1 cup Raw Rice

1 cup Urad dal

1 cup Chana dal

3 nos Green Chilies

1 cup Onion

1/4 cup Peas (I used frozen)

Handful Coriander Leaves

Salt to taste

How to make Dhuska

Wash and soak rice and dal together for 4-5 hours.

If you are planning to make this for breakfast, you can soak it overnight and grind this before making it for breakfast.

Before grinding, drain the excess water from the rice and dal. Take it together with chilies and coriander leaves and grind to a fine batter using little water. The batter should be smooth and well done.

Transfer the batter to another bowl. Add green peas and chopped onions, salt and mix well. Heat a shallow pan or an appachatti with 2 tsp of oil. Add more if required.

When it is hot, take half a ladle of batter and pour it in the center. Wait until the edges starts to brown, slowly flip the dhuska to other side and cook until it browns.

Remove it to a serving plate and serve warm with any chutney or gravy.

Notes Traditionally the dhuskas are deep-fried. You can also make these as normal Dosas on tawa, making it in appachatti, almost gives a deep fried effect. This batter needs to be used up right away before it gets fermented. If you are not going to use right away, then refrigerate the batter for later use.

Dhuska | Deep Fried Pancake from Jharkhand

Dhuska is a deep fried pancake from Jharkhand and Bihar. The batter is made of raw rice, Urad dal and chana dal. It can be spiced with vegetables to make it more filling.

Passive Time Overnigt Soaking

Wash and soak rice and dal together for 4-5 hours.

If you are planning to make this for breakfast, you can soak it overnight and grind this before making it for breakfast.

Transfer the batter to another bowl. Add green peas and chopped onions, salt and mix well. Heat a shallow pan or an appachatti with 2 tsp of oil. Add more if required.

When it is hot, take half a ladle of batter and pour it in the center. Wait until the edges starts to brown, slowly flip the dhuska to other side and cook until it browns.

Remove it to a serving plate and serve warm with Dhaniya chutney/ Coriander chutney.

Traditionally the dhuskas are deep-fried. You can also make these as normal Dosas on tawa, making it in appachatti, almost gives a deep fried effect. This batter needs to be used up right away before it gets fermented. If you are not going to use right away, then refrigerate the batter for later use.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

Source: https://www.cooking4allseasons.in/2018/09/dhuska-deep-fried-pancake-from-jharkhand.html

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