Friday, January 2, 2015

Appam recipe without yeast


RECIPE TYPE: breakfast
CUISINE: south indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup regular rice (i added sona masuri rice)
  • 1 or 1.25 cups cooked rice (this was cooked sona masuri rice, any cooked short grained rice works well)
  • 3 tbsp husked urad dal
  • ¼ tsp methi seeds/fenugreek seeds
  • 1 cup coconut milk, 250 ml
  • ½ tbsp sugar
  • ½ tsp rock salt or as required
  • ¼ to ⅓ cup coconut water or water, add as required
  • 2 pinches of baking soda or ¼ tsp eno fruit salt
  • coconut oil or vegetable oil for smearing the pan or for sprinkling on the appams
  1. take regular rice, urad dal and methi seeds in a bowl. here i used urad dal with their husks (out of stock with the husked urad dal) and i had to remove the skins after they had soaked well.
  2. rinse all three for a couple of times in water and then soak in enough water in the same bowl for 5 to 6 hours.
  3. drain and add the soaked rice, cooked rice, urad dal and methi seeds. also add coconut milk to a wet grinder jar.
  4. add coconut water in parts and grind everything to a smooth batter. a slight grainy texture of the rice, in the batter is fine. pour the appam batter in a large bowl or pan. add rock salt and sugar.
  5. stir and cover the batter. keep aside for fermentation overnight or for about 10 to 12 hours or more if required. the batter, will double up a bit and also increase in volume.
  6. the consistency of this batter is slightly thin than the dosa batter and of a pouring consistency. so if the batter appears thick, then you can add some coconut water or regular water to the batter and mix well.
  7. add baking soda to the batter. mix very well and keep aside the batter covered for 15 to 20 minutes. you will see bubbles in the batter after adding baking can also add eno fruit salt, instead of baking soda. just ¼ tsp of eno salt would be enough.
  8. then take an appam pan or a small kadai with handles. if using an iron kadai, then smear oil on the kadai. for non stick kadai no need to smear any oil.
  9. with a large spoon or ladle, pour the appam batter. hold the kadai handles & swirl it, so that the appam batter spreads evenly in a round shape and you get a thin layer of batter at the edges.
  10. sprinkle coconut oil on the sides if required and cover the pan or kadai with a lid. cook till the appam gets cooked and the base is light golden.
  11. remove the lid or cover and gently lift the appam with a spatula. serve appam hot or warm with veg stew or coconut chutney or kadala curry.

aloo tikki frankie or aloo tikki wrap recipe


CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the aloo tikki: (makes 5 to 6 aloo tikkis)
  • 3 medium sized potatoes, 300 grams
  • ½ tsp kashmiri red chilli powder or 1 to 2 green chilies, finely chopped
  • ½ tsp coriander powder/dhania powder
  • ½ tsp cumin powder/jeera
  • ¼ tsp dry ginger powder/saunth or ¼ tsp minced ginger
  • ¼ tsp chaat masala powder
  • 1.5 to 2 tbsp corn starch or rice flour or arrowroot flour, or add as required
  • 2 to 3 tsp chopped coriander leaves/dhania
  • 2 tbsp oil for frying the tikkis or as required
  • salt as required
for the rotis: ((makes 4 to 5 rotis)
  • 1 cup whole wheat flour
  • 1 tsp oil
  • water as required
  • salt as required
for the sweet raita:
  • 1 cup fresh curd/yogurt, whisked
  • ⅔ to ¾ tbsp sugar or add as required for more sweetness
  • ½ tsp roasted cumin powder
  • ¼ tsp kashmiri red chili powder
  • ¼ tsp chaat masala or as required
  • 2 tsp chopped coriander leaves
for the frankie stuffings:
  • 1 small to medium onion, thinly sliced
  • 1 medium carrot, grated (you can also add your choice of veggies)
  • two to three pinches of salt for the onions

lets start step by step aloo tikki wrap/frankie recipe:

1.first prepare the curd/yogurt raita. mix roasted cumin powder, red chili powder, chaat masala, sugar, coriander leaves in whisked curd.
raita for aloo tikki frankie
2. mix well and refrigerate.
raita for aloo tikki frankie recipe
3. in another bowl, add some salt to sliced onions. mix and keep covered for 15 to 20 minutes. mixing salt reduces the pungency of the onions.
onions for aloo tikki frankie recipe
4. prep by grating carrots and keep aside.
grated carrots for aloo tikki frankie recipe
5. steam potatoes in a steamer or electric cooker or pressure cooker. the potatoes have to be cooked completely.
steamed potatoes for aloo tikki wrap recipe
6. when the potatoes are cooking, knead 1 cup of whole wheat flour with oil, salt and water to a smooth dough. cover and keep aside for 15 to 20 minutes. you can also use surplus or leftover dough to make the rotis.
knead dough for making wrap recipe
7. when the potatoes are still warm or cooled , peel and grate them in a bowl.
peel potatoes to make aloo tikki frankie
8. add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder, corn starch, chaat masala and salt. instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour. a point to remember is that when you add corn starch, the potato has to be cooled completely. otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes. a variation in the tikkis would also be to add steamed green peas.
add spices - making aloo tikki frankie recipe
9. mix everything well.
mix well - making aloo tikki frankie
10. divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis.
making aloo tikki
11. heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them.
making aloo tikki
12. when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
making aloo tikki
13. gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
making aloo tikki for wrap
14. once done, then drain the aloo tikkis on paper towels to remove excess oil.
aloo tikkis
15. pan fry all the tikkis this way and keep aside.
aloo tikkis for frankie recipe
15. take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.
roll rotis to make frankie recipe
16. place a a tava/griddle inverted on the stove top. its easier to lift thin rotis on an inverted tava. the rotis which i made were not very thin like roomali roti. you can also cook the rotis the way you cook them regularly on a tava.
tava for making rotis
17. gently place the rolled thin chapati on the hot tava. when you see small blisters and bubbles appearing, flip and cook the other side. you can flip a couple of times, till the roti is cooked well. however, don’t over do since the rotis are thin and they be will become crisp like papads, if you do extra roasting.
making rotis for aloo tikki wrap recipe
18. apply some oil if you want. make rotis this way and stack them up in a roti basket.  cover and keep aside.
making rotis for aloo tikki frankie recipe
19. in a plate, place one roti. place two tikkis in the center of the roti.
aloo tikki placed on rotis
20. top the tikkis with the grated carrots and sliced onions.
add onions to aloo tikki
21. pour the sweet yogurt raita in the center of the tikkis in a straight line.
add curd to make aloo tikki frankie
22. sprinkle some chaat masala on top.
add spices to aloo tikki frankie recipe
23. bring together both the sides of the roti and secure with a tooth pick. prepare all aloo tikki frankies this way.
aloo tikki frankie recipe, aloo tikki wrap recipe

vegetable hot and sour soup recipe


RECIPE TYPE: side, starters
CUISINE: indo chinese
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 small carrot, about 50 gms or ¼ cup grated carrots
  • 5 to 6 button mushrooms or ¾ cup sliced mushrooms
  • ¼ cup shredded cabbage
  • ¼ cup finely chopped french beans
  • 1 small onion, finely chopped, about ¼ cup finely chopped onions
  • 1 tsp finely chopped garlic/lahsun
  • 1 tsp finely chopped ginger/adrak
  • 2 tsp finely chopped celery (optional)
  • 4 to 5 tsp corn starch dissolved in 2 tbsp water (for a slight thicker consistency in the soup, dissolve 6 to 7 tsp corn starch in 3 tbsp water)
  • ¾ tsp black pepper or white pepper or ¾ tsp red chili paste or green chili sauce
  • 3 tsp soy sauce or add as required
  • 2 tsp rice vinegar or add as required
  • 2.5 cups water or veg stock
  • 2 to 3 tsp chopped coriander leaves/dhania patta
  • 1 tbsp oil
  • salt as required
  1. first rinse and shred the cabbage and french beans. wipe the mushrooms with a wet cloth and then slice them. rinse, peel and grate the carrots. chop the onions, ginger and garlic.
  2. heat 1 tbsp oil in a pan or wok/kadai.
  3. add finely chopped onion, ginger and garlic. stir and saute on a medium flame for 2 minutes.
  4. then add the finely chopped french beans. stir and add the sliced mushrooms.
  5. on a medium to high flame, stir fry till the mushrooms get lightly browned from the edges.
  6. meanwhile make a paste of corn starch and water. keep aside.
  7. once the mushrooms are lightly browned (takes about 5 to 6 minutes on a medium to high flame) add carrots, cabbage and celery.
  8. stir fry these veggies on a high flame for 2 to 3 minutes.
  9. add water or veg stock. stir well. add soy sauce and stir.
  10. then season with salt. keep a check on the amount of salt as soy sauce already has a lot of salt. i added just about one-fourth teaspoon first and adjusted towards the end.
  11. bring the soup to a simmer on medium flame.
  12. stir the corn starch paste and add it to the soup. stir again very well.
  13. allow the soup to thicken on a low to medium flame.
  14. when the soup has thickened, add black pepper or white pepper and vinegar.
  15. give a final stir. switch off the flame. check the taste and add more soy sauce, vinegar or salt or black pepper if required.
  16. serve the veg hot and sour soup steaming hot garnished with coriander leaves. you can also just add the coriander leaves towards the end and then serve.

Veg Chowmein Recipe

CUISINE: indo chinese
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for cooking noodles:
  • 150 to 200 gms or 5.5 to 7 lb noodles (plain or whole wheat noodles or flat noodles)
  • 5 to 6 cups water, 1.25 to 1.5 litres
  • ¼ tsp salt
  • ½ tsp sesame oil or any other oil
for stir frying noodles:
  • ¾ to 1 cup sliced button mushrooms
  • ¾ cup grated or shredded carrots
  • ¾ cup shredded cabbage, green or purple cabbage
  • ¼ to ⅓ cup finely chopped french beans
  • ⅓ cup finely chopped onions or 1 small to medium onion or 1 medium spring onion, finely chopped (reserve the spring onions for garnish)
  • ¼ cup thinly sliced capsicum/ bell pepper (green or yellow or red) or about 1 small to medium bell pepper
  • ¼ cup sprouts (optional)
  • ⅓ to ½ cup tofu cubes (optional)
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped celery (optional)
  • 2 to 3 green chilies, finely chopped (skip if making for kids) or ¾ to 1 tsp chili sauce
  • 3 tsp soy sauce or add as required
  • 1 tbsp tomato ketchup or add as required (optional)
  • ½ tsp black pepper or white pepper powder, add as required
  • 2 tsp corn starch + 2 tbsp water
  • ½ tsp rice vinegar or regular vinegar
  • 2.5 to 3 tbsp sesame oil or any other oil
  • salt as required, add in moderation as soy sauce already has a lot of salt

step by step veg chow mein or stir fried noodles recipe:

1. bring 5 to 6 cups water to a boil. also add ¼ tsp salt in the water.
boil water to make veg chowmein noodles
2. add the noodles. no need to break them.
add noodles
3. cook the noodles.
cooking noodles
4. allow the noodles to cook completely. we don’t need to cook them al dente, since towards the end we will be just tossing the noodles. different types of noodles require different cooking time. so prepare noodles according to the package instructions.
cooked noodles for veg chowmein recipe
5. drain the cooked noodles in a colander.
rinse noodles
6.  rinse the noodles in running water very well. this method stops the cooking process.
drained noodles
7. add ½ tsp oil to the noodles.
add oil to noodles
8. toss them well, so that the oil gets coated evenly on the noodles. this method gets rid of stickiness from the noodles. cover and keep the noodles aside.
noodles for veg chowmein recipe
9. when the noodles are cooking, you can chop & grate the veggies. keep aside.
chopped veggies for veg chowmein noodles
10. prepare corn starch paste with 2 tsp corn starch and 2 tbsp water. keep aside.
corn starch paste for veg chowmein noodles recipe
11. heat oil in a pan or wok. on medium heat, first saute the green chilies, ginger and garlic for about 30 seconds. green chilies add quite some heat in the dish. skip if you do not prefer them or if making for kids.
sauting chillies for veg chowmein noodles
12. add chopped onions. saute for a minute.
add onions - making veg chowmein noodles recipe
13. add sliced button mushrooms and finely chopped french beans.
add mushrooms to make vegetable chowmein noodles
14. stir and saute on a medium flame till the edges of the mushrooms get lightly browned.
cooking mushrooms for vegetable chowmein noodles
15. add grated carrots, shredded cabbage, chopped celery and sliced bell pepper.
add vegetables to make chowmein noodles recipe
16. stir and increase the flame to a high. stir fry everything on a high flame for 2 to 3 minutes.
stir fry vegetables to make chowmein noodles
17. add soy sauce. at this step you can also add tomato sauce or red chili sauce/green chili sauce. since i have already added green chilies, i have not added chili sauce.
add soy sauce to make vegetable chowmein noodles
18. then add black pepper or white pepper.
add black pepper to vegetable chowmein noodles
19. season with salt.
add salt to vegetable chowmein noodles
20. stir everything and then add the corn starch paste. stir the corn starch paste before adding it to the vegetables.
add corn starch paste - vegetable chowmein noodles recipe
21. stir and saute for a minute on medium flame.
preparing vegetable chowmein noodles recipe
22. add the cooked noodles and increase the flame again.
add noodles to make veg chowmein noodles recipe
23. stir and quickly toss the noodles with the veggie mixture. a lot of hand work is required while tossing and mixing the noodles.
stir vegetable chowmein noodles recipe
24. lastly add vinegar and give a final mix. switch off the flame.
stir vegetable chowmein noodles recipe
25. serve veg chow mein steaming hot in serving bowls. you can also garnish these stir fried noodles with about 1 to 2 tsp toasted sesame seeds and spring onion greens.
vegetable chow mein recipe