In a mixing bowl add maida, salt and soda mix all the dry ingredients add yogurt and mix well the batter must be in dropping consistency.
Add the coconut, chillies and pepper corns to the batter mix well and allow to rest for 10 to 15 minutes.
Heat oil in a wok mix the batter once before preparing baje using your hand take some baje batter in your fingers and gently drop in oil in 2mins the baje will puffup gently turn the baje and fry till cooked and serve hot with chutney...Enjoy...:)
Coconut Chutney:
Ingredients:
1/3 Cup Fresh Coconut
3-4 Tbsp Roasted Bengal gram
2 Chillies
Small Piece Tamarind
2 Cloves Garlic
1 Tsp Mustard Seeds
1 Pinch Asafoetida
2 Tsp Oil
Salt to taste.
In a mixer jar add the coconut, chillies, garlic, tamarind and bengal gram with salt and grind well add water if needed grind to a fine paste.
Heat a fry pan add oil add the mustard seeds allow to splutter add asafoetida mix the mustard to the coconut chutney and serve...:)
Now those baje's are inviting on a musti rainy day...If you do not like spicy baje you can add sugar insteed of chillies and pepper and make sweet baje kids will like it...sweet baje must be served with honey mom used to make this for breakfast itself...do you know why its called goli baje???? if you know why its called goli baje then post a comment I would love to hear from you...:P
Small Lime Size Tamarind 2 Tbsp Rasam Powder Fist Full Coriander 2 Sprigs Curry Leafs 1/4 Tsp Mustard seeds 1/4 Tsp Cumin seeds 2-3 Dried Red Chillies 1 Pinch Asafoetida 3 Tbsp Cooked dhal 2 Tbsp Oil Salt to taste
Lets Prepare:
Wash and cut the heads of the tomato cut into half add into a bowl along with tamarind and steam along with dhal in a pressure cooker for 2 to 3 whistles.
Add extra water in the dhal before cooking we will use the dhal water for rasam.
Once the tomatoes have cooked add the extra dhal water to the tomato and extract the pulp from the tomato using a strainer sieve add water if its to sour.
To the extracted tomato rasam add salt crushed garlic, curry leafs, coriander along with steam and place the rasam on medium flame bring to a boil add the rasam podi.
Once the rasam starts to froth and boil stir and remove from flame cover and set aside.
Heat a fry pan add oil fry the mustard seeds, cumin seeds, dried red chillies, asafotida and temper the rasam mix well and serve hot...Enjoy...:)
Lot of you have requested rasam recipe I've finally uploaded both the recipes podi and rasam try the recipes out and post your comments...:)
Ingredients: 1/4 Cup Cumin 1/4 Cup Black Pepper Corns Fist Full Curry leafs 1/4 Tsp Fenugreek Seeds 4 Dried Red Chillies 1 Tsp Asafoetida
Lets Prepare:
Wash the curry leafs pat dry. spread the curry leafs on a plate allow to air dry till there is no moisture this process must be done well ahead of time before preparing rasam podi.
Heat a heavy bottom pan and dry roast all the ingredients individually allow the ingredients to cool add all the ingredients to a mixer jar and grind to a fine powder.
Allow the podi to cool then store in airtight container it will remain fresh for a month.
Ingredients: 100 Grams Cheddar Cheese 100 Grams Paneer/Cottage Cheese 1/4 Tsp Chat masala 4 Green Chillies (finely sliced) Fist full coriander leafs finely chopped 1 Cup All purpose flour/Maida 1 Cup Whole wheat flour Salt to taste Oil
Prepare Dough:
In a bowl mix maida and wheat flour add 1/4 tsp salt sprinkle water little by little and knead to soft dough add 1 tbsp oil knead cover and allow to rest for 15 minutes.
Prepare Filling:
Grate both the cheese using a cheese grater add chat masala little bit salt chillies and coriander leafs mix well cover and allow to rest.
Prepare Paratha:
Take medium and equal size roundels cheese mixture and the dough dip the dough into extra flour mixture using a rolling pin start flattening the edges of the dough place the cheese mixture in the middle and fold cover the filling inside.
Dip filled dough ball into extra flour before rolling out roll out the paratha.
Heat a skillet or tava start frying the paratha flip the paratha to either sides add oil while frying...serve hot with lime pickle and salad...Enjoy...:)
This recipe is from a local television cooking series mom enjoys watching...I love this paratha we did our own changes with the cheese filling i did 2 mistake in the recipe i should have finely chopped the chillies and also added mint leafs just like mom...dont forget to add both the ingredients if you prepare this recipe its very nice for brunch just one paratha is so filling.
Ingredients: 1 kilo Lamb meat (the meat i bought was extra lean i added 20% fat) 1 Large Onion 4 Green Chillies 4-5 Tbsp Roasted Bengal Gram 2 Tbsp Ginger Garlic Paste 1 Tbsp Black Pepper powder 1/4 Tsp Pudina Masala (Optional) add fresh mint if you cant find pudina masala 1/4 Tsp Fennel powder, Turmeric powder, Chat masala 1Tbsp Red Chilly powder, Garam masala, Coriander/Dhania powder 1 Egg 1 Tbsp Ajinomoto or Raw Papaya grated 1/4 Tomato Red Food Color Salt to taste Oil for shallow frying
Thanks to Badshah sir our local butcher he gave me the best mince meat and extra fat as per my request...:) Lets Prepare:
In a mixer jar add all the ingredients leaving the meat out grind to a smooth paste with out adding water. to the ground masala add the meat in batches and grind to a smooth paste reserve in a bowl.
Mix the ground meat well check for salt add salt and chilly powder if needed mix well cover and allow to marinate in the fridge for 3 hours.
After 3 hrs remove from fridge bring to room temp.
Heat a wide and heavy bottom pan with 3 tbsp oil wet your hands with water take a small portion of the meat and form sausages place in hot oil cover and gently keep turning till all sides turn brown you can use squers and grill them in the oven or brabacue...serve hot with mint or mango chutney...Enjoy...:)
Minty Mango Chutney:
Ingredients:
1 Medium Size Tomato Fist Full Mint & Coriander leafs 3 Green Chillies 1/4 Cup Raw Mango 1 Tsp Lime Juice 1/4 Cup Yogurt 1/4 Tsp Cumin Powder 3 Pods Garlic Salt to taste.
Add all the ingredients to a mixer jar and grind to a smooth paste do not add water while grinding instead of water add yogurt serve with any grill meat its super...:)
Try Preparing this recipe with 500 grams of meat and half amount of ingredients listed above your family will appreciate your efforts...best recipe for summer party.... my dad loves seekh kababs so much I have to prepare a batch once every month...1 kilo of seekh kababs will last only for couple of days at my house we love this with roti and onion salad...:)
Separate the Idiappam using hands or fork before preparation.
Heat oil in a wok add mustard seeds to splutter add split chick peas and black gram fry a bit add dry red chillies and green chillies fry a bit add curry leafs and turmeric powder along with asafoetida and fry add salt and 1 tbsp of lime juice and remove from fire.
Add the idiappam and mix well check for salt and sour taste if needed add salt and lime juice. Mix well and serve with pickle...Enjoy..:)
Method for Sweet Idiappam:
Separate the Idiappam using hands or fork before preparation.
Add freshly grated coconut sugar and cardamom powder mix well and serve add clarified butter before serving...Enjoy...:)
I'm doing a product review for ready to use idiappam flour its easy to use no fuss but i have my own pros and cons with the product. today i will review 2 very popular brands available in Bangalore Product A(Double Horse) Product B(Nirapara). I must say these products are a boon for any working women, college student or a bachelor as we do not have time these days to research and select the rice then wash it soak it sun dry grind it...gosh... its lot of work...if you have the time then go for it...all that work...i call it waste of time...but this is a product which can make things super simple and easy to use all of us choose easy to use products right. then give these products a chance and try it out its exactly like olden days and the flour quality is super we love it at home its instant and super fun to involve the entire family into cooking.
Product A (Double Horse)
Pros
Great hygienic packaging.
Good product and moneys worth best quality rice used for flour.
We can use the product for many recipe other than string hoppers.
Now available international all major Indian food stores carry it good for any Indian staying abroad.
Cons
Precise recipe information not provided.
Being a international brand if proper recipe information is not given its tough for a first timer.
Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet.
Product B (Nirapara)
Pros
Excellent product and moneys worth best quality rice used for flour.
We can use the product for many recipe other than string hoppers.
Now available internationally all major Indian stores carry it . good for any Indian staying abroad.
Cons
Not satisfied with the packaging has tiny holes in them when ever i purchase from store.
Being a international brand if proper recipe information is not given its tough for a first timer.
Its only available in 500grams packet for a first timer if you want to try the product you would like to purchase 100grams packet and review then purchase a bigger packet.
Utensils Used:
This is nool puttu/ Idiappam maker you can even use murrukku maker with fine mesh plate...
I tend to loose the fine mesh plate in the murrukku maker....
Idilly Stand or mesh steam plate:
Ingredients:
Ready To Use Rice Powder -2 Cups
Water - 3 Cups
Oil - 2 Tbsp
Salt to taste
Lets Prepare:
Boil 3 Cups of water in a heavy bottom pan.
Add 1/2 Tsp Salt to the boiling water.
Measure 2 cups of ready to use idiappam flour.
Remove 1 cup of boiling water reserve for later.
Add the flour to boiling water and stir well with out lumps the flour should form into a smooth dough remove from flame and allow to cool.
Add 2 Tbsp of oil to the prepared dough and knead well sprinkle the reserve lukewarm water if needed and knead to soft dough.
Oil the contraption and idilly plate well.
place water in the steamer to steam the idiappam.
Take a small portion of dough and add into the contraption place the press the noddle in the idilly stand and steam for 10 minutes remove from flame de-mould and serve hot...Enjoy..:)
Excellent recipe for breakfast or dinner good for people who are on diet...can be served in different ways with curry or just boiled veg but in my next recipe i will show how i prepare 2 simple varieties using idiappam...
I've done the product review on youtube in english do watch and enjoy...:)
