APPAM RECIPE | WHEAT FLOUR APPAM RECIPE

   
 Appam is a sweet dish made with wheat flour and this is my daughter’s favorite. Normally this is made during Ganesha Chaturthi |Vinayagar Chaturthi. I made this for Janmashtami yesterday. Along with i made murruku, thattai, milk peda, and aval. Also this can be made for Karthigai deepam too.
Here is the recipe of sweet appam with whole wheat flour and jaggery. Check out the deep fried version of this Wheat appam.

METHI PARATHA RECIPE

I have attempted methi parathas very few times and i don't have a proper recipe, and very recently i got this recipe from my friend,who makes this very nicely. So after knowing the proper recipe, now i wanted to try this and blog this one. So without any delay i went to the market the next day and bought these fresh methi leaves and tried the paratha. Check out my methi thepla recipe too.


It came out very nice and  i loved the texture of the dough while rolling it.

Methi paratha

  Preparation Time : 15 mins | Cooking Time : 25Mins |Serves: 3-4

     Methi leaves   1 small bunch
     Whole wheat flour   2 cups
     Salt  as needed
     Milk   1/2 cup
     Coriander powder   1/2 tsp
     Red chili powder  1 tsp
     Turmeric powder   1/4 tsp
     Garlic  (crushed)  2-3 cloves
     Cumin seeds   1/4 tsp
     Ajwain | Omam  2 pinches
     Oil   1 tblsp
     Water    as needed
     Garam masala   2 pinches
     
     

Method:

• Clean the leaves and cut them into finely.
• Wash them thoroughly
• Crush the garlic (a mortar and pestle can do this job)
• In a kadai, add 2 tsp of oil and put the cuminseeds and crushed garlic.
• Just saute them for a minute .

• Add the methi leaves and throw in the chilli powder,coriander powder ,turmeric powder ,salt and garam masala(if using).
• Saute for 3-5 mins.

• Now switch off the flame and add this mixture to the atta flour
• Mix this nicely.
• Add the ajwain seeds.
• Add the milk and start kneading it into a smooth dough.
• Add water also as the quantity of milk won’t be sufficient to knead the dough.
• Add a tsp of oil to the dough and cover it with a lid and let this it for half an hour.

• Make equal balls out of these dough and roll them into circles.
• Since i decided to make   parathas ,i rolled it into little thick circle.

• Heat a tawa and  put the paratha in it.

• When it is done on both sides,add a tsp of oil and transfer it to a plate.
• Repeat this process for the rest of the balls.
• Serve hot with any pickle/yogurt.

Note:

1. You can replace homemade sambar powder  for chilli powder and coriander powder.
2. Adding garlic to this will subdue the flavour of methi , but not much more.
3. If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic.
4. Sauting methi leaves will reduce the bitterness of the leaves.

Green peas pulao  is an easy and simple dish with minimum ingredients. This finds place in my kitchen once a week, especially when i get up late and run out of time. Generally i make cauliflower curry as an accompaniment for this. It is different from the Vegetable Pulao which i make usually.
Whenever i pack this for my daughter’s lunch box, i pack seperate box for her friends too, who loves this a lot.

Peas pulao recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 6

     Basmati rice   1 cup
     Green peas     1/4 cup
     Ginger garlic paste   1 tsp
     Green chili   1
     Ghee  1 tsp
     Oil   1 tsp
     Salt   as needed 
     
     

Method:

• Wash the rice and soak with 1 and 1/4 cup of water for 20 mins.
• In a pan ,put the ghee and oil and add the ginger garlic paste.
• Saute in a medium flame till the raw smell goes.
• If adding green chilli, slit it into two , and add at this stage
• Then add the soaked rice to it keeping the water aside.
• Fry for 5 mins.

• Transfer it to rice cooker/pressure cooker.
• I used the rice cooker.
• Add salt and the water and close the lid.
• When it is done ,add the frozen green peas to it.

• If not using the frozen one,just microwave the fresh peas for 5 mins with little water and by adding little salt to it.
• Adding peas in the end retain the green colur of the peas and will look very nice.

MIXED VEGETABLE CURRY | SIDE DISH ROTI

      Mixed veg curry, is a tomato based vegetable gravy, pairs well with phulkas | parathas. I usually make with frozen vegetables and can be done with fresh veggies too.
Even it goes well with ghee rice | jeera rice.
Check out my

• Kadai vegetable gravy
• Veg salna recipe

JANGIRI FOR 1st BLOG ANNIVERSARY

My blog is celebrating 1st anniversary today. So i wanted to make a sweet dish to celebrate this day.

I started browsing for recipes in internet, 2 years back. I always try recipe from blogs. I slowly started making very few friends out of this and i mail them regarding my doubts and i get quick response from them.
I never thought of starting a blog on my own. Among the few friends i made Raji of Raks Kitchen  got close to me. We both stayed in singapore and that time i was new to singapore too, she answered all my queries patiently. She always insisted me to start a blog, but i am so scared to commit anything new, since i am packed up with my household work and managing both the kids.
Finally after a year, i started a blog with her help and she taught me everything regarding “how to start a blog”.
For the past oneyear i have learnt a lot and still learning. Here i want to thank one of our fellow blogger Lavanya of Cookery corner, who also insisted me to start a blog.. She is very sweet friend and answered all my queries with utmost patience.
So for this anniversary i wanted to try Jangiri from Raks Kitchen. I have tried this very long back, but first time it didn't come out well. This time it came out very great.
My family enjoyed it a lot.


I followed the same recipe from her blog. Please refer to the link above for the recipe.
I thank all my followers, readers and friends who are spending their time in reading my posts , commenting and trying my recipes. Thank u very much for your encouragement and support.
See you all soon with interesting post.

BISIBELABATH RECIPE | HOW TO MAKE BISI BELE BATH

Recipe of bisi bela bath with video   

Bisi bela bath – a delicious meal comprising of rice, lentils and vegetables. Bisi bela
bath or Sambar rice is a very popular, traditional South Indian, one pot meal from
the Karnataka cuisine. Infact, it is a signature dish of the MTR chain of restaurants.
Everybody in my family loves it a lot. I made this last week for the Singapore
food blogger’s potluck party and we all enjoyed it.
I learnt this recipe from my mother about ten years back. After several attempts, I
am not satisfied with the outcome. Cooking Bisi bela bath takes time and we need
patience to get the right consistency. An authentic Karnataka style Bisi Bela Bath
includes a few more spices like cinnamon and star anise. Since, I am not
particularly fond of these spices in the Sambar rice I have customized it to my liking.
Usually, dry coconut or kopra is added to enhance the flavor of this dish. However,
it can also be made using fresh coconut. Also check out,

• Sambar sadam recipe
• Millet bisi bele bath

ARISI UPMA RECIPE | HOW TO MAKE ARISI UPMA

Arisi Upma is a very popular and traditional Tamil Brahmin recipe. It is made
using raw rice and lentil (toor dal). It is a very simple and flavourful one-pot meal,
generally made on fasting days. It makes its presence in my kitchen atleast once a
week for dinners as we all love arisi upma. In the olden days, people made arisi
upma in a brass vessel called as uruli. Even today, my mother and mother in law
continue to make arisi upma in this vessel. My mother, being a working woman moved
on to making arisi upma in a pressure cooker as it was easier and time saving. I
learnt to make this version from her and was totally amazed with the outcome. For a
better texture and flavor, I always add a handful of grated coconut to this arisi upma,
an expert advice given to me by my grandmother. Moving on to the recipe.
Coconut chutney and Kalyana Gotsu pairs well with Arisi upma.

PANNER BHURJI | PANEER RECIPES

  Panner bhurji is an easy side dish which we can prepare with paneer, and can be done in a jiffy. It consumes less oil too compared to other paneer gravies. Even if you have curdled milk at home, you can make paneer bhurji with that.
Check out my

• Paneer methi makhani
• Paneer fried rice

ENTRY TO EVENTS AND AN AWARD

This is my entry to GLOBAL KADAI EVENT an event by Sandhya ,originally started by Cilantro.
I am sending my Carrot and Paneer Paratha to her event.

PEPPER KUZHAMBU | MILAGU KUZHAMBU RECIPE

Pepper Kuzhambu | Milagu kuzhambu is a tamarind a based South Indian Kuzhambu variety. This can be prepared with or without garlic. Its absolutely your choice to use it or not, but i prefer adding garlic . Both the version will taste very yummy. Generally this pepper gravy is included in the pathiya samayal, the food which is given for newly delivered moms.
Check out my sukku milagu kuzhambu.