Nei Appam Recipe | Ghee Appam

Nei Appam Recipe | Ghee Appam with step by step pictures. Appam is a long term pending post from me ,I prepare it quite a often but it took so many days to past ,I have also posted few other versions of sweet appam ,Check them too.

Nei Appam Recipe

Recipe Cuisine: Indian | Recipe Category: Sweets Prep Time: 3 hpurs| Cook Time: 8 mins | Serves: 4 | Author: Sharmila Kingsly Ingredients: Raw Rice – 1 cup Jaggery – 1 cup Cardamom pods – 2 Coconut – 3 tbsp Salt a pinch Cooking Soda – ¼ tsp Ghee – as needed      Method :      1.    Soak the Raw Rice for 3 hours. After that in a blender add in soaked raw rice, Jaggery, Cardamom  and Coconut .Blend everything to a fine paste by adding less water.    2.    Once the batter is ready add in the Salt and Cooking Soda Mix everything together and add water to the batter if its too thick.     3.    Heat a paniyaram / Appe pan with ghee Once hot add in the Prepared batter and let it cook .    4.    After 3-4 minutes flip and cook the other side as well add more ghee if required. Once its cooked golden brown remove and serve hot. Notes: I have used organic jaggery its free of impurities and hence I used I directly in blender. Otherwise melt the jaggery with less water and then add it to the batter. You can also use some grated coconut directly in the batter it adds a nice crunch. You can also deep fry if you prefer.

   Step by step Method with pictures: 

   1.    Soak the Raw Rice for 3 hours. After that in a blender add in soaked raw rice, Jaggery, Cardamom  and Coconut .Blend everything to a fine paste by adding less water.

2.    Once the batter is ready add in the Salt and Cooking Soda Mix everything together and add water to the batter if its too thick.

3.    Heat a paniyaram / Appe pan with ghee Once hot add in the Prepared batter and let it cook .

4.    After 3-4 minutes flip and cook the other side as well add more ghee if required. Once its cooked golden brown remove and serve hot.

Perfect for an evening snack. 

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Drumstick Leaves Channa Stir Fry | Moringa Leaves Chickpeas Poriyal

Drumstick Leaves Channa Stir Fry | Moringa Leaves Chickpeas Poriyal with step by step pictures. Drumstick Leaves poriyal is one of the most healthy dish and which is rich in nutrients ,but unfortunately everyone in home hates to consume it plain as a poriyal ,so always I try to include some twists so that they don’t complain.

For all the drumstick leaves poriyal they love the one which is prepared with prawn and egg the most, I have not shared both the version in blog. will share those versions soon. Check out my version of Chettinad peanut drumstick leaves stir fry too. It is totally different and yummy. So totally I am sharing a version of drumstick leaves porital with chick peas. I got this idea from Pinterest and found this really interesting without a second thought I tried and everyone in home had it happily.

Drumstick Leaves Chickpeas Stir Fry Recipe

Recipe Cuisine: Indian | Recipe Category: Lunch Side dish Prep Time: 10 mins| Cook Time: 15 mins | Serves: 2 | Author: Sharmila Kingsly Ingredients: Drumstick Leaves – 2 cup Oil – 1 tbsp Cumin Seeds – 1 tsp Urad Dal – 1 tsp Onion – 1 Turmeric powder – ½ tsp Salt as needed Chick Peas – ½ cup To Grind: Coconut – ¼ cup Cumin Seeds – ¼ tsp Green Chilli – 2      Method :      1.    Soak the Chick peas over night and then pressure cook it for 4 whistles by adding salt. Drain the excess water and set it aside. In a pan add in oil once its hot add in Cumin Seeds and Urad Dal fry till golden and then add in the onions, sauté till glossy. Next add in Salt and turmeric powder.     2.    Next add in the cleaned Drumstick leaves and keep cooking in a medium flame. Meanwhile in a blender add in the coconut, green chilli and cumin seeds and blend it to a coarse paste and set aside.     3.    Once the drumstick leaves are cooked complexly add in the cooked chick peas and saute in a low flame for 1 min.      4.    Next add in the ground coconut masala cook for another 2 mins and switch off the flame. Notes: Serve hot with Rice. Wash the drumstick leaves really well before cooking

   Step by step Method with pictures: 

    1.    Soak the Chick peas over night and then pressure cook it for 4 whistles by adding salt. Drain the excess water and set it aside. In a pan add in oil once its hot add in Cumin Seeds and Urad Dal fry till golden and then add in the onions, sauté till glossy. Next add in Salt and turmeric powder.

2.    Next add in the cleaned Drumstick leaves and keep cooking in a medium flame. Meanwhile in a blender add in the coconut, green chilli and cumin seeds and blend it to a coarse paste and set aside.

    3.    Once the drumstick leaves are cooked complexly add in the cooked chick peas and saute in a low flame for 1 min.

    4.    Next add in the ground coconut masala cook for another 2 mins and switch off the flame.

Serve with Rice and Sambar. Click here for more Lunch Side dish recipes.

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Watermelon Rose Sharbath Recipe | Watermelon Rose Drink

Watermelon Rose Sharbath Recipe | Watermelon Rose Drink . Watermelon is always a favourite fruit for me, I love it for its watery nature and texture. It is perfect during the summer ,Especially during the summer I try to prepare more popsicles or juices with watermelon.

Sharbath is a popular Asian drink prepared with Fruits or Flowers. I have prepared a south Indian version of Watermelon Rose Sharbath today where we  add lemon juice ,rose sharbath and watermelon juice it is totally cool and an yummy drink.

I have also poster quite a few watermelon drink in blog already. Check my Watermelon Tender coconut juice ,Watermelon Juice ,Delhi Style RoohAfza Watermelon drink recipes too.

Watermelon Rose Sharbath Recipe

Recipe Cuisine: Indian | Recipe Category: Drinks/Beverages Prep Time: 2 mins| Cook Time: 0 mins | Serves: 2 | Author: Sharmila Kingsly Ingredients: Watermelon juice – 1 ½ cups Lemon – 1 Water – ½ cup Rose Shabarth or Rooh afza – 3 tbsp Ice Cubes as needed      Method :      1.    In a Large Bowl add in the Watermelon juice, Water and Lemon juice from 1 lemon.     2.    To this add in the Rose Shabarth or Rooh afza. Mix well.     3.    Top with ice cubes and serve. Notes: Serve Chilled. Add sugar if required, The rose Sharbath is already sweet and hence no sweetener is required.

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Moong Dal Dosa Recipe | Instant Moong Dal Dosa | Pasi Parupu Dosai

Moong Dal Dosa Recipe | Instant Moong Dal Dosa | Pasi Parupu Dosai with step by step pictures. Moong Dal Dosa is similar in taste like our Adai Dosa. Moong Dal Dal is healthy and protein rich.It is so filling and keeps us from hunger for a longer time than usual.

One day I had plans of preparing Pesarattu dosa and asked mom to soak Green Moong Dal but by mistake she soaked Yellow moong dal and after that I tried this dosa, but it came out really well after all necessity is the mother of invention :D

Due to personal commitments have been staying away from blog for a while and hence I am not able to post regularly these days. Will resume soon once I get back on track, Its been almost a month ever since I touched my camera, Trying to post and clear all my drafts now.

Now coming to the dosa, I have already posted quite a few varieties of dosa in blog already. Click here for more dosa recipes.

Moong Dal Dosa Recipe

Recipe Cuisine: South Indian | Recipe Category: Breakfast Prep Time: 5 hours | Cook Time: 1 min/Dosa | Serves: 2 | Author: Sharmila Kingsly Ingredients: Moong Dal – 1 cup Idli Rice – ¼ cup Dry Red Chilli – 4 Curry Leaves – 1 spring Ginger a small piece Cumin Seeds – ½ tsp Hing / Asafoetida a generous pinch Water as needed Salt as needed Oil to drizzle     Method :     1.    Wash well and soak Moong Dal and Idli Rice together for 5 hours, Transfer everything in a blender and to this add in the Dry Red Chilli, Curry Leaves ,Ginger ,Cumin Seeds and Hing as water and blend well to a fine paste like adai dosa batter ,You can also grind in batches.     2.    Transfer the prepared batter in a vessel, add in the salt and required water and mix everything together, bring it to adai batter consistency. Heat a dosa pan once its hot take a ladle full of batter and spread like dosa.    3.    Drizzle oil over the sides. Flip and cook evenly on both the sides. Serve hot with Chutney or Sambar. Notes: Serve hot with Chutney or Sambar. Raw onions can also be sprinkled over the dosa.

   Step by step Method with pictures: 

   1.    Wash well and soak Moong Dal and Idli Rice together for 5 hours, Transfer everything in a blender and to this add in the Dry Red Chilli, Curry Leaves ,Ginger ,Cumin Seeds and Hing as water and blend well to a fine paste like adai dosa batter ,You can also grind in batches.

2.    Transfer the prepared batter in a vessel, add in the salt and required water and mix everything together, bring it to adai batter consistency. Heat a dosa pan once its hot take a ladle full of batter and spread like dosa.

3.    Drizzle oil over the sides. Flip and cook evenly on both the sides. Serve hot with Chutney or Sambar.

I served Moong Dal Dosa with Red Chilli CoconutChutney.

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Honey Cheese Sandwich Recipe | Easy Sandwich Recipes

Honey Cheese Sandwich Recipe with step by step pictures. Sandwich is always a quick and easy affair. It can be prepared in a jiff when you do some prep work.

A lot of variations can be done in sandwich with different stuffing, Chicken, Cheese Potato and many more. But there are days when we absolutely don’t do any prep work and this honey cheese sandwich comes in handy. It is so easy and can be prepared in just 5 mins with honey and cheese.

I have also shared Chilli cheese toast sandwich recipe already in blog and it is again very simple and can be prepared in a less time.

Honey cheese Sandwich Recipe

Recipe Cuisine: International | Recipe Category: Snack / Breakfast Prep Time: 5 mins | Cook Time: 1 mins | Serves: 2 | Author: Sharmila Kingsly Ingredients: Bread Slices – 4 Cheese – 2 tbsp Honey – 1 tbsp     Method :      1.    Take a bread smear in honey and then add in the grated cheese, you can also use Cheese slices.     2.    Close in the sandwich and toast in a sandwich maker or use a tawa. Serve hot with Milk. Notes: Serve hot . You can also use some cinnamon or Nutmeg powder for an extra punch.

   Step by step Method with pictures: 

    1.    Take a bread smear in honey and then add in the grated cheese, you can also use Cheese slices.

2.    Close in the sandwich and toast in a sandwich maker or use a tawa. 

3. Serve hot with Milk.

Click here for more breakfast recipes.

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Malabar Fish Curry Recipe | Malabar Style Meen Kuzhambu

Malabar Fish Curry Recipe | Malabar Style Meen Kuzhambu with step by step pictures. Coconut Oil ,Fish Curry  and then the rest is history .No introduction needed for this delicacies from Kerala. Yummy Fish curry prepared with a tamarind and coconut-based gravy and then tempered with coconut oil, the aroma is simply amazing.

Malabar Cuisine is very famous for its fish curry, they usually use kudampuli which is very deep , intense and dark in colour I couldn’t get it here in Chennai so I Prepared this recipe with the normal tamarind curry.Kudam Puli is also called as Malabar Tamarind .

Back home in my native almost every alternate days we used to have Fish curry and my mom prepares different styles and this is one of my favourite ,no side dish is needed ,just fish with some white Rice is enough to lick the plate clean.

Few other Fish Curry Recipes Which I have already posted are:

Anchovies Fish Curry

Coastal Style Fish Curry

Kerala Prawn Curry

Kaniyakumari Style Avicha Meen Kuzhambu

Prawn Drumstick Curry

Goan Fish Curry

Chettinad Prawn Curry

Malabar Fish Curry Recipe

Recipe Cuisine: Malabar| Recipe Category: Curry Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4 | Author: Sharmila Kingsly Ingredients: Fish – ½ kg Coconut Oil – 3 tbsp Mustard Seeds – 1 tsp Cumin seeds - 1 tsp Curry Leaves – 1 spring Green Chilli – 3 Ginger – 1 tbsp Garlic- 5 pods Onion – 1 big Tomato – 2 Salt as needed Turmeric Power – 1 tsp Chilli powder – 2 tsp Coriander powder – 1 tbsp Coconut – ½ cup Water as needed Tamarind a lemon Sized Thick Coconut Milk – ¼ cup      Method:     1.    Heat a Clay pot with coconut oil, once its hot add in the mustard seeds and Cumin Seeds, let it Splutter. Next add in the Curry Leaves. Meanwhile crush the Green Chilli, Ginger and Garlic in a mortar and pestle. Add this to the clay pot and saute till the raw smell leaves.     2.    Next add in the onions saute till glossy and then add in the tomatoes cook till it turn mushy.     3.    Next add in the Salt, Turmeric power Chilli powder and Coriander Powder. Mix well and cook in a medium flame. Soak the Tamarind in Water and Extract the pulp and keep it ready. Grind the coconut with water t a fine paste.     4.    Next add in the Tamarind extract and ground coconut paste. Add the required Water and bring it to the Kuzhambu Consistency.      5.    Allow it boil and cook well and then add in the cleaned Fish Pieces.      6.    Cover and cook for 10 mins a medium flame or till the fish is cooked. Finally add in the thick coconut milk and switch off the flame. Notes: Serve hot with Rice, Idli or Dosa. Adjust the spiciness as per your preference.

   Step by step Method with pictures: 

   1.    Heat a Clay pot with coconut oil, once its hot add in the mustard seeds and Cumin Seeds, let it Splutter. Next add in the Curry Leaves. Meanwhile crush the Green Chilli, Ginger and Garlic in a mortar and pestle. Add this to the clay pot and saute till the raw smell leaves.

   2.    Next add in the onions saute till glossy and then add in the tomatoes cook till it turn mushy.

3.    Next add in the Salt, Turmeric power Chilli powder and Coriander Powder. Mix well and cook in a medium flame. Soak the Tamarind in Water and Extract the pulp and keep it ready. Grind the coconut with water t a fine paste.

4.    Next add in the Tamarind extract and ground coconut paste. Add the required Water and bring it to the Kuzhambu Consistency.

5.    Allow it boil and cook well and then add in the cleaned Fish Pieces.

    6.    Cover and cook for 10 mins a medium flame or till the fish is cooked. Finally add in the thick coconut milk and switch off the flame.

Serve Hot with rice.

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