INSTANT PANIYARAM

                            

 

Paniyaram or kara kuzhi paniyaram is a shallow-fried savory snack comprising ground batter of rice and urad dal . For convenience, idli batter is used in preparing this snack. But the authentic paniyaram recipe differs slightly,as it involves sago,gram dal besides raw rice and boiled rice.  You can even substitute maida flour in place of wheat flour in this recipe. 

Curd and Eno imparts a nice spongy texture.For best results,its better to use non-stick pan. But I always prefer iron pan for its unique taste . I have posted a couple of paniyaram recipes on this blog,but this instant version is hassle-free and can be prepared in a jiffy.

 

 

 

 

 

 

 

INGREDIENTS :

 

RICE FLOUR-  1 1/2 CUP

WHEAT FLOUR- 1/2 CUP

SEMOLINA- 1/2 CUP

ENO SACHET- 1

SALT TO TASTE

CURD-  1 CUP

 

FOR THE SEASONING :

 

OIL-  4 TSP

ONION- 2 NOS

MUSTARD- 3/4 TSP

GRAM DAL- 1 TSP

CUMIN SEEDS- 3/4 TSP

URAD DAL- 1 TSP

GREEN CHILLIES- 2 NOS

CURRY LEAVES- 1 SPRIG

CORIANDER LEAVES CHOPPED

ASAFOETIDA- 3/4 TSP

 

 

 PROCEDURE :

1. In a bowl take rice flour,wheat flour,semolina,salt,curd and water . Whisk all the ingredients to a smooth batter and keep it aside for 20 minutes. 

2. Brush oil inside the paniyaram pan and fill oil in all the molds and heat it.

3. Prepare the seasoning,by heating a oil in a pan and splutter mustard seeds,ursd dal,gram dal and cumin seeds. When the lentils change colour,add chopped onions,salt and fry till the onions turn translucent.

 

4. Now add in green chillies,curry leaves,asafoetida and fry and switch off the stove.

 

5. Add the seasoning to the  batter and mix well. Cut open the sachet and mix with 2 tsp of water and add this too to the batter and mix gently.

6. Heat the paniyaram pan and with the help of a small spoon or ladle,fill batter in all the molds.

 

7. Always maintain medium heat while cooking paniyaram. When the base is cooked gently flip it to other side and cook till it turns crispy.

 

SPRING ONION / SCALLION GRAVY

                                             

 

 I have used spring onions in manchurian,noodles and other dishes,but never prepared a main dish involving the same.There is nothing special in this curry, except for the distinct flavour of spring onions,which heightens the flavour profile.Always use fresh spring onions,for best result.You can pair it with chapati,puri,naan,kulcha and plain rice.

 

INGREDIENTS  :

 

SPRING ONION-  1 BUNCH

 ONIONS- 2 NOS

TOMATOES- 2 NOS

GRAM FLOUR- 2 TSP

RED CHILLI POWDER- 1/2 TSP

CORIANDER POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/2 TSP

TURMERIC POWDER- 1/4 TSP

GINGER GARLIC PASTE- 1 TSP

CORIANDER LEAVES CHOPPED

OIL- 1 TBSP

CUMIN SEEDS- 3/4 TSP

SALT TO TASTE

 PROCEDURE :

 

1 . Wash wipe and chop the green tops of the spring onion and keep it aside. Chop the bulb portion and keep it separately.

2. Heat oil in a pan and splutter mustard seeds. Add chopped onions,chopped bulb portion and saute after adding salt.

3. Add chopped tomatoes over the sauteed onions and saute till it turns mushy.

 

4. Now incorporate all the spice powders and fry till the raw smell evades completely.

 

5. Add some water over the mushy mixture and transfer the chopped spring onion pieces to it and boil for a couple of minutes.

6. Make a slurry of gram flour and water and add it to gravy and boil for a minute and switch it off.

 

7. Garnish with chopped coriander leaves and serve. 

 

 

 

 

 

 

DONDAKAYA PACHADI ( Coccinia chutney )

 

 

 

 

 

 

An authentic Andhra meal is never complete without pachadis,podi and pickles.This pachadi too is an Andhra recipe involving ivy gourd.My mother learnt this recipe from her friend, many decades ago. My mother doesn't incorporate lentils,but I preferred it for the volume and texture. This is my personal favorite and love to have it with steaming hot rice with a dollop of ghee.

 

 

 

 

 

INGREDIENTS :

 

 

COCCINIA-  250 GRAMS

 

URAD DAL-  3 TSP

 

GRAM DAL-  3 TSP

 

RED CHILLIES-  5 NOS

 

CUMIN SEEDS-  1/2 TSP 

GARLIC CLOVES- 5 NOS

TAMARIND- SMALL PIECE

SALT TO TASTE

OIL-  4 TSP

FOR TEMPERING :

OIL-  2 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

ASAFOETIDA- 3/4 TSP

 CURRY LEAVES- 1 SPRIG

 

 

PROCEDURE  :

 

 

 

1. Wash and wipe the veggie and trim off the ends with a knife.

2. Slit the coccinia into two halves and keep it aside.

3. In a pan heat 2 tsp of oil . Roast lentils,cumin seeds,red chillies till crisp and allow it cool. On cooling,grind to a  coarse mixture.in a mixer jar.

4. In the same pan,add remaining tsp of oil and saute the slit veggie pieces,tamarind and garlic cloves. Add salt over it and saute till it becomes soft.  

  

5.Now transfer the sauteed veggie pieces to the mixer jar containing the coarse lentil mixture and blend it.

6. Sprinkle water inbetween while grinding,if required. Don't grind it to smooth  paste.

 

 

 

7. Prepare the seasoning by heating oil in a pan. Splutter mustard seeds,cumin seeds,throw curry leaves and sprinkle asafoetda and switch off.

8. Add the seasoning to the pachadi and serve.

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KURKURE

 

 

I always prepare different kinds of murukku- South Indian savory snack, during festivals.This Diwali,I decided to attempt Kurkure - a crispy savory snack comprising gram flour,rice flour embellished with varied spices. I always fancy store-bought kurkure and chips,but considering the additives and preservatives used in it,I have decided to cut down on the intake of the same. There is no fixed recipe for this snack,hence you can have it your way. Though the snack was not on par with the store bought ones,I thoroughly loved my version. Hence,it is my take on Kurkure !

 

 

 

 

 INGREDIENTS :

 

GRAM FLOUR- 2 CUPS

RICE FLOUR- 1/2 CUP

CRUSHED PEPPER- 1/2 TSP

GARAM MASALA- 1/4 TSP 

AAMCHUR POWDER-  1/4 TSP

SALT TO TASTE

TURMERIC POWDER- 1/8 TSP

HOT OIL -  1 TBSP

PROCEDURE :

1.Sieve gram flour and rice flour separately and keep it aside. 

2. In a wide container transfer both the flour and add salt and mix well.

3. Now add in all the spice powders one by one over the flour and mix well.

4. Add hot oil,water to the flour and knead to a tight dough.

5. Heat oil in a pan. Always maintain medium heat while frying snacks. Drop a small portion of dough in the hot oil. If it pops up,then the oil is at right temperature for frying. 

6. I have a vegetable chopper with big holes. I took a small portion of the dough and rubbed it against the hole to get the kurkure shape. If your dough is bit hard,then sprinkle some water to loosen it.

7. Fry till it turns golden brown on both the sides. Slide the fried kurkures on a kitchen towel to absorb excess oil . On cooling transfer it to an air-tight container.

 

MYSORE PAK

 

 

 

 

After Adhirasam,I consider Mysore pak,as the toughest sweet to prepare.Whenever,I attempt this sweet , I become apprehensive about the final outcome. But I'm really glad that I have mastered the technique of preparing perfect Mysore pak. You have to exercise great caution ,while preparing this sweet,as there is no scope for fine tuning or salvaging. If the consistency of sugar evades,the mysore pak will crumble and you

won't get the perfect texture and shape. I'm really elated that I have prepared perfect Mysorepak for this Diwali !

 

 

 

 INGREDIENTS :

GRAM FLOUR-  1 CUP

GHEE- 1 CUP

SUGAR- 1 CUP

WATER- 1/2 CUP

PROCEDURE  :

1. Sieve gram flour and keep it aside. In a pan add a teaspoon of ghee and fry the sieved flour  till nice aroma emanates and switch off.

2. Melt 1/2 cup ghee in a pan till warm. Don't melt ghee in high flame.Slowly add the roasted gram flour to warm ghee (1/2 cup) and whisk well to a smooth consistency. Reserve the other half cup of ghee and use it while stirring.

3. Heat water in another pan and dissolve sugar. Keep stirring till it reaches one string consistency.

4. Now turn the flame to sim and transfer the gram flour and ghee mixture and keep stirring till the mixture becomes frothy. Keep adding the 1/2 cup of ghee in between.

 

5.  At one stage,the mixture will thicken and leave the sides of the pan. At this stage,switch off the stove.

6. Transfer the same to a greased container and spread evenly.

7. Allow it to cool for 20 minutes and cut it to pieces.