Appam recipe is a sweet recipe good for eating at any time, provided you are not diabetic.
It is more delicious and of value for growing children and young people as it provides instant energy to your body. Keep a piece or two in the lunch box and eat at any time whenever you feel tired and exhausted and you will experience immediate relief and fresh energy to immediately indulge afresh in your activities.
I am posting this recipe in the tasty thursdays blogging event for this week. You can view all posts for this week’s tasty thursdays recipes at this link.
I placed the small plate containing 4 ‘appams’ on a larger plate for enabling taking a clear photo.
Step by step preparation tips for Appam recipe.
- For preparing 50 medium size appams, you need half kg of rice flour and 250 grams of wheat flour and 250 to 300 grams of Gur (jaggery).
- Take 200 ml water in a bowl and put the shaved jaggery into it so as it make it dissolve completely in the water.
- Take a cooking pan or container and add this sweet jaggery water and place it on flame. Allow it to cook on very low flame with continuous stirring, so as it cook it into a soft paste.
- It may take some 10 minutes to perfectly cook on low flame. You may need to add more fresh water, while cooking, according to requirements.
- The quantum of water can depend on quality of flour, heat and time taken for cooking.
- But, be careful while adding water so that it will not be too hard or too soft when cooked.
- The paste so cooked should enable you to make soft balls and then spread it flat by using your palms or a rod rolled on a leaf or on an even flat surface on the rear side of a steel, wooden or plastic plate. While rolling into round flat shapes, you need to apply a little bit of oil on the palms or the surface used for that purpose.
- You can heat oil in a deep frying pan after the paste has been cooked and the balls are being prepared.
- When the oil heats and tiny bubbles appear in the heating oil, you can drop the flattened balls into the oil and fry them both sides to a golden colour.
- You can flatten the balls as and when you are frying if you can do it fast. Or first keep all the balls flattened into round shapes and then start deep frying.
- Turn the pieces both sides carefully and quickly so that they do not get split. Otherwise, the oil will become useless as the jaggery may get mixed into it if not fried properly. You will learn it by experience very quickly and can become an expert. So, do not worry if your first attempt is not fruitful.
- You can serve them hot or cold and keep them in your fridge for some days and enjoy the recipe as and when you like to consume them.
Rasam is one of the most popular recipes that are consumed in Southern India, more so in Tamil Nadu and Andhra Pradesh. It is known as Charu in Andhra regions which is spelt as ‘chaaru’.
I wanted to introduce this great recipe to all of you, as it is most beneficial for your digestion process. It aids in digesting the food more properly and perfectly and ensures free motions without any constipation problems.
This post is in response to the tasty thursdays blogging event. You can view others’ posts and the posts by organiser of this event by clicking this link.
chaaru is boiling and ready
Rasam or Charu recipe
It is very easy to prepare it within 10 minutes.
- Take 1 litre water in a bowl.
- Add 50 grams of tamarind into it.
- Add one spoon salt, one-third-spoon of turmeric powder, some curry leaves. If curry leaves are not available, you can add coriander leaves after boiling of Rasam at the end.
- Add 2 spoonfuls of coriander powder and 2 spoonfuls of rasam powder available in market.
- Now, light the stove and heat the rasam water with all its ingredients in it.
- When the preparation reaches boiling point, let it boil for two more minutes and remove from the flame.
- Now you can top the preparation with a fry of mustard seeds, cumin seeds and hing (asafoetida).
Now, your recipe is ready for serve.
You can prepare the rasam powder in home also. For this purpose, you need to dry fry some red chillies, 10 grains of black pepper, some coriander seeds, a little bit of tur dal (yellow pigeon peas) and chickpeas and grind them in the mixer.
This week’s tasty thursday preparation is an entirely new thing for all of you. This item is popular in Andhra Pradesh – Hyderabad, Kakinada, Rajahmundry, Vijayawada and other places of these regions. The popular name for this item at these places is “dibba rotti recipe”.
It is a variety of (salty, not sweet) pancake prepared with the batter of rice and dehulled-split black lentils (urad dal). It is very delicious and tasty and mostly good for breakfast.
Pancake “Dibba Roti”
Preparation tips for “Dibba Rotti” Pancake
- Soak rice and split black lentils for 5, 6 hours in water. For one measure of lentils, you can add two-and-a-half measures of rice. Soak the ingredients at 5 pm or so, so that you can grind them before going to bed.
- After six hours, grind the soaked ingredients in mixer / grinder into a smooth batter. The paste so prepared should be smooth and soft but not liquid. While grinding add water little by little to make it a thick liquid batter.
- Add salt to the batter after removing into a container and leave it the whole night placing lid on it. It will get a bit fermented by doing so and the recipe will be soft and delicious to eat.
- Now, the next morning, place the deep frying pan on flame and add a tablespoon of oil to it.
- After the oil heats, pour the batter with a ladle into the pan. You can add 2 or 3 ladles for one pan cake according to the size required by you.
- Now place lid on it and allow to bake for 5 minutes on low heat.
- After 4, 5 minutes remove the lid and turn the cake to the other side. The fried side should be golden brown in colour.
- You may add a little bit of oil or not according to your choice and fry it for another 2, 3 minutes so that it cooks from the other side also. The other side when cooked will be of very light yellow / brown colour.
- Now you can serve the pancake hot with some sauce, jam or chutney.
We enjoy these cakes known as dibba roti very much and I am sure you will also like it a lot when you taste it.
For this week’s “tasty thursdays” event, I would like to share about one dish that is associated with our festival “Ganesh Chauth or Vinayaka Chavithi” that was celebrated on 17/09/2015.
This preparation is known as ‘modaka’ in Northern India and as Kudumulu or Undrallu in Andhra Pradesh. This is considered to be the most favorite recipe cherished by Lord Ganesha. That is why he is depicted as carrying a bowl of these round balls in one of his hands.
So, I have prepared these steamed rice balls and offered to Ganesha after the worship on this occasion. These balls are cooked in steam and very simple and healthy.
The ingredients that you need for preparing it are – broken rice, a small quantity of split chickpeas (Bengal gram or chana dal), coconut grated powder and salt and water.
Take the broken rice required quantity into a steam cooker or pressure cooker. I cooked 200 grams for making 10 balls. Add a small quantity of chana dal (split chickpeas) for delicious taste. Then add water to it so that the broken rice gets soaked in it and thin layer of water is left above it. Add salt to taste and put the lid and pressure cook it for 7 to 8 minutes (till you get 2 whistles). Then, allow it to cool and remove it into a plate to mix the coconut powder. Make round balls of it by applying some oil to your hands to make them compressed.
Place the balls in a small container that can be put into a large container for steam cooking. Or you can use the idly plate with idli-cooker for this purpose. Steam cook for 4 to 5 minutes and then remove from flame and serve. I offered them first to God and then, we ate it as our breakfast.
This week’s tasty thursday, that I want to share with you, is about Menchie’s Frozen Yogurt.
Menchie’s Frozen Yogurt with topper (fruits).
I had been to Jubilee Hills, Hyderabad on this Sunday with family, to taste and enjoy some chilly dessert after dinner. And, the choice was Menchie’s Frozen Yogurt.
Menchie’s is famous here in Hyderabad for its healthy and pure quality yogurt. It’s a kind of ice cream parlour with automated machines installed for filling the yogurt through taps into your cups. There are some dozen flavors available and you can choose your flavor and fill into your cups. Then go to the toppers section to select among a wide variety of sliced fruits, dry fruits and grains – which also are filled using the taps installed there. You can fill with as many varieties of ingredients that you like with your own hands until your cup is got filled and there is no more room left. But before filling, you need to get the yogurt weighed and payment made so that the other topper ingredients are purely supplied free of cost.
Thus, we had a great time enjoying the pure and healthy Menchie’s Frozen Yogurt.
You can view the posts of other participants and that of the organiser of this weekly blog event at this Link.
This week’s tasty thursday post is about a very tasty and delicious spicy dish prepared with Potatoes using “Everest” brand masala for spicing up it. I used some more ingredients also. This is being posted as a part of the tasty thursdays blog event organised by Razel of “World and Time Enough”.
This dish is popularly known as “Dum Aloo” meaning mighty potato. It is very delicious and spicy and much heavy also. Good for a heavy breakfast. You can take it as a snack also at the evenings by eating only one or two pieces as a break between lunch and dinner.
It is very easy to prepare.
Cook the potatoes (preferred small, medium sizes) in a cooker. Cool them and remove the skin.
Grind some tomatoes in the mixie and keep it. Cut small pieces of one or two onions, one green chillies, small piece of ginger and coriander leaves.
Now, put the pan on the flame. Add two tablespoons of cooking oil and heat. Then add the pieces of onions, chilli, ginger and fry them. Then add 2 spoons of Everest masala or whatever brand of masala powder you may be using (vegetable curry/ spice powder for preparing recipes) and fry for some seconds. Then add the tomato juice to it. Allow one minute to cook the juice. Then add the cooked potatoes and mix well and top it with coriander leaves. Your dum aloo recipe is now ready for serve. You can cut the potatoes into pieces also before mixing, if you like so.
I hope you will enjoy it great.
For this week tasty thursday’s post, I have chosen to post about the spongy, soft and delicate Gulab Jamun dessert that I had at my brother-in-law’s house this week.
As I have not taken the photo of it, I posted one similar image from flickr.com as above.
Gulab jamuns are more popular at any corner of India and so most of us are experts in preparing them. And, now, the ready made mix is available in all shops to ease our work.
You need to procure the following items for preparing it.
- Gulab Jamun mix packet
- Cooking oil
- Cardamom (for flavor)
First, you keep the dough ready by mixing the gulab jamun mix adding some ghee (clarified butter) and water to form a soft dry paste. Then make medium size balls with the dough and keep ready.
Now, prepare the sugar paste. For one cup of Gulab jamun mix preparation, you need the syrup to be prepared with one cup of sugar added to roughly one-and -half cup water. Boil the water-sugar mixture till the solution becomes slightly sticky. Don’t over boil. Add cardamom powder to it for flavor.
Then heat oil in a deep frying pan for frying the balls of dough. Keep turning the balls in the oil while frying till they turn into golden yellow color (so that they do not burn into dark color).
Put the fried balls into the syrup that is kept ready. Leave them for half-an-hour to soak the syrup. Now, your gulab jamun pudding is ready for serve.