Friday, August 31, 2012

Appo for breakfast!....lentil pancake puffs.

Some time back we saw a commercial for a pancake puff pan! I now knew the 'continental' name for our favorite breakfast food! 'Appo'! 'Pancake puff' ! Hallelujah!

'Urad ( black gram) Appo' is a country cousin to the better know dessert version 'Goda (sweet) Appo'!

This lentil version is a favorite  in our home.
Actually I can very easily put this down as 'the' most favorite breakfast option. E,R n G relish this with fresh coconut chutney!

Here's what went into making this batch:
2cups white rice
1 cup urad (black gram)
1/2 tsp methi ( fenugreek) seeds- optional
1 sprig curry leaves
3 green chillies
1/2 tsp asafoetida ( hing)
Salt to taste
Oil/pam for greasing.

How to make it:
Wash the rice and urad separately and let soak in separate bowls for atleast 4hrs. Add the fenugreek seeds into the bowl of urad.
Wet grind the soaked rice into a fine batter. Grind the urad and fenugreek with the chillies, curry leaves and asafoetida. Mix this with the rice batter to form a pancake batter like consistency. Add salt to taste.
Let this mix ferment overnight.
The next morning, heat the 'appe kaili' ( pancake puff pan) , grease and add the batter into the cups of the pan, one at a time, till almost full. Cover and cook for about 5 mins, until the bottom of the puffs are golden brown and the top puffs up. Now with a knife/ fork gently turn over each puff and cook uncovered till both sides are golden and crisp.
Serve hot with coconut chutney!

Will you try this in your kitchen?
Enjoy your food, the process and who you eat it with!

Until another culinary treat,
Bon appetite!

Leave me a comment, send me a photo of the food you cooked. Tell me a recipe!
Click here to see the list of spices and powders used in my kitchen!
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You can also read my non-culinary ramblings here at Musings.
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Wednesday, August 29, 2012

White chicken chili

The slow cooker needed a sprucing! We were ready for a crockpot dinner.
Goggling revealed this recipe.

Here's what went into it:
For chili:
1 1/2 lbs chicken breast- cut into 2″ chunks
2 – 15 oz cans of white beans
1 – 15 oz can of white corn
1 cup onion- chopped (sweet/Vidalia)
5 cloves garlic finely chopped
1 package taco seasoning
1 cup of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth
For Toppings:
1/2 cup sour cream
2 tbls lime juice
Finely chopped cilantro
Fresh shredded cheese
Corn tortilla chips

Here's how it came to our table:
Place cut up chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients- garlic, seasoning, chilies, soup and broth and pour over the top. Cover and cook on low in the Crock Pot for 8 hrs. Turn on high for 1 hr.
Before serving use a potato masher to bring to thick consistency.
Add shredded cheese, a dollop of sour cream, a splash of lime juice and cilantro. Serve with chips.

We all loved it! But went down in 'G' s books as an all time favorite!
Will you try this in your kitchen?

Leave me a comment, send me a photo of the food you cooked. Tell me a recipe!
Click here to see the list of spices and powders used in my kitchen!

Sous Chef is now on Facebook!

You can also read my non-culinary ramblings here at Musings.
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Tuesday, August 28, 2012

Beet root Cutlet

A snack. A starter. A delicacy. One of the many things I have copied from my mom's kitchen.

This past weekend we made it again!

Here's what went into it:
1 large beet root- peeled and grated.
4 medium potatoes
4 dry red chillies- chopped fine
2 green chillies- chopped fine
4 cloves garlic- chopped fine
2 tbsp Chana dal
2 tbsp urad dal
1 tsp oil
Salt to taste
1 cup bread crumbs and Pam/oil for roasting.

How it was made:
Boil, peal and mash the potatoes.
In a large pan, heat the oil. Add the Chana and urad dal. Roast. Add the chillies and garlic. Roast. Add the grated beet root. Cook for a couple mins. Add the mashed potatoes and salt to taste. Mix well.
Heat griddle.
Make small balls from the mix, flatten slightly. Roll in bread crumbs and roast on griddle, till both sides are golden brown.
Serve hot with choice of dip/sauce.

Ps: with the beetroot you can add, green peas, fine chopped beans and vegetables.
Alternatively you can deep fry the patties/ cutlets.

Tell me how you do yours!

Until next time...
Bon appetite.

Leave me a comment, send me a photo of the food you cooked. Tell me a recipe!

Friday, August 24, 2012

Charmburi Upkari...spicy puffed rice snack

This to Mangalore is as hotdogs are to any place in the US of A.
Available at every fair and fest stall, outside every park and temple.
A true lover of this snack I would identify the exact location of the stall in a thronged gathering , just by following my nose! ;)

My mom, made this often enough. So much so that when I now make this in my own kitchen, nostalgia reigns as supreme as basic food fanaticism !

So it was a couple days back, when we were having yet another thunderstorm, and I was readying myself to cozy up with a hot cup of jasmine tea, that this nostalgia- food pang hit!


Here's what went into making this yummy bowl:

3 cups fresh, crisp puffed rice( Charmburi/mamra)
2 tbsp fresh coconut- grated
2 tbsp onion- chopped fine
2 tbsp carrots- chopped fine
1 tbsp green mango- chopped fine
1 tbsp curry powder/ cayenne pepper
Salt to taste
1 tbsp coconut oil 
2 tbsp fresh cilantro - chopped fine

How it was made:

In a big mixing bowl, mix the coconut, carrots, onions, mango, curry powder and salt. Add the Charmburi , mix and garnish with oil and cilantro .

Serve immediate. As the puffed rice will otherwise get soggy and lose taste.
If making ahead of time, prepare the masala mix and add Charmburi, oil and cilantro just before serving.

For the curry powder you can use a basic red cayenne powder or any spice mix you have. I usually go with the sambhar powder mix I stock up on.
The coconut oil imparts that signature taste to this snack.

You can vary the garnishes, spices and ingredients as much or as little!

Will you try this in your kitchen?
Tell me how. Email me a picture.

Until next time,
Enjoy your food, the process and whom you eat it with.
Bon appetite.


Thursday, August 23, 2012

Cup O' Brownie...easy, peasy, microwave dessert

Being born without a predominant sweet tooth, I don't take notice of desserts as easy. Unless it is super easy or super tasty.
In this case it was both!
Another criteria for selection was availability of ingredients in the pantry! Check! Check! Check!

Ready to eat in a minute , microwaveable dessert!
Made and served in a mug! = less dishes to do!
You gotcha me!

Here's what went into making it:

1/4 cup sugar
1/4 cup flour
2 tbsp cocoa
Pinch of salt
2 tbsp olive oil
3 tbsp water
1 scoop ice-cream - optional

How it came to the table:

In the mug you are serving it in, mix together all the dry ingredients. Sugar, flour, cocoa and salt. Add the oil and water and mix well to form consistent batter.
Microwave on high for exactly 1 min 40 secs!

There! Unbelievable but so true!
Delicious , warm brownie ready to be devoured!
Serve warm with a scoop of your favorite vanilla ice-cream

Tell me how yours turns out!
Bon appetite!