Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

 

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You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

 

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6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Tomato Cilantro Egg Drop Soup 


  • Tomato cilantro egg drop soup.

A power packed soup for glowing skin and the overall health of our bodies.

Winter is knocking at the door. So our this week’s #Foodiemonday bloghop theme is #Soup. My contribution is this delicious soup to stay warm and nourished in this cold season.

Some soups are not so healthy and unsuitable for diabetics because of lots of cream and other fat laden ingredients added. So here is a lip-smacking soup recipe for everyone.

Flavoured with garlic, lemon, ginger and cilantro.

Tomatoes have vitamins, minerals, protein and dietary fibers to maintain healthy skin and other body organs. Its helps to lower cholesterol, prevent heart disease, prevent cancer, fight inflammation and improve eye health. Apart from these it gives you radiant skin.

And lemon is a rich source of vitamin c. It protects the body against immune system deficiencies and serves as a powerful antibacterial.

Recipe is very simple and easy. You don’t need any fancy ingredients. You can use whatever you have in your pantry. I have used only tomatoes and cilantro but you can add grated carrots or any vegetables of your choice. Make a healthy bowlful to warm you up in this cold season.

Recipe 


Tomatoes – 4 large chopped

Cilantro or coriander leaves  – 1/2 cup + 2 tablespoon chopped

Onion – 2 chopped

Garlic – 4 – 5 cloves chopped

Grated ginger – 1 teaspoon

Salt to taste

Black pepper powder – 1 teaspoon

Shredded tender coconut – 2 tablespoon

Red chilli powder – 1 teaspoon optional

Bay leaf – 1

Lemon juice – 2 teaspoon

Egg – 2

Water or stock or coconut milk – 2 cup

Oil or butter – 2 tablespoon

Method 


Heat oil or butter in a pan. Add the bay leaf, chopped onion and garlic. Saute till the onion becomes translucent. Don’t make it brown.

Now add the chopped tomatoes, cilantro, coconut and grated ginger. Saute till the tomatoes becomes mushy.

Add salt, black pepper powder and red chilli powder. You can omit red chilli powder if you don’t like it hot. I have used it to add some colour in the soup.

Add 2 cup vegetable stock or coconut milk or water or chicken or mutton stock. Use whatever you have. I have used half water half coconut milk.

Let it boil. Cook on simmer for 10 minutes. Add lemon juice and mix. Let it cool down.

Discard the bay leaf and blend the mixture until smooth. Beat 2 eggs in a bowl and keep aside.

Pour it again in the pan. Add more water or stock. I have added 1 and 1/2 cup more. Add as you like your soup, thick or thin. Taste and adjust the seasoning.

When it starts to boil add the beaten eggs slowly. Stir gently. Eggs will cook immediately. If you don’t like eggs you can skip this step.

Cook until you get your desired consistency. Garnish with coriander leaves, grated coconut, tomato slice and scallion or spring onion.

Serve piping hot. Add some more lemon juice and back pepper powder if require.

Or if you are serving to your kids add spoonful of butter and grated cheese.

Stay healthy stay happy.

Enjoyyyy

Savoury Cake 


Savoury cake.

I have already posted a tricolour savoury semolina cake.

This time sharing some more options to make this savoury cake.  I have added oats and flax seed to make it more healthy.

Enjoy it as a tea time  snacks or satisfy your sudden hunger pangs. This delicious savoury cake is for #Foodiemonday #bloghop theme is tea time snacks.

A delicious savoury cake made of Semolina/suji, oats, flax seed powder etc.

Semolina/suji keeps us full for a longer period and prevent from overeating. Its digested slowly which increases your chances of shedding fat. So you will be able to lose weight in a shorter period and maintain body weight. Its also known for boosting energy, keeps your body charged throughout the day.

Flaxseeds have so many health benefits. Flax seeds or linseeds are rich source of  Omega-3 essential fatty acids, good fats that have been shown to have heart-healthy effects. It also have micronutrients, dietary fiber, manganese and vitamin B1.

It could help you improve digestion, reduce sugar cravings, fight cancer, lower cholesterol, promote weight loss, balance hormones and give you clear skin.

Oats are known as most nutritious foods. It helps in lower levels of bad cholesterol. This high-fiber food can boost your health, from protecting against diabetes to heart disease and helps in weight loss.

Eating oats daily can reduce your blood pressure several points. Fiber rich oats contains both calcium and potassium.

You can use any vegetables of your choice in it . If you don’t like curry leaves omit it and use any other flavours. Use mint, coriander, garlic whatever you like.
You can make savoury muffins too with this batter. Bake in muffins pan or cup cake moulds to get healthy and yummy savoury muffins.

 

Recipe 

 

Semolina or suji – 1 cup

Oats – 1/2 cup

Curd – 1 cup

Flax seed powder – 2 tablespoon

Salt – 1 & 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon – 1/2

Turmeric – 1/2 teaspoon

Cumin powder – 1 teaspoon

Shredded coconut – 1/2 cup

Green peas – 1/2 cup

Ginger – 1 inch piece grated

Green chilli – 1-2 finely chopped

Cilantro – 1/2 cup finely chopped

Oil – 2 tablespoon

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon

Curry leaves – 7-8 chopped

Water as require

 

Method 

 

Grind the oats with flax seed powder. If you have fresh peas boil them. I have used frozen.

In a large bowl mix semolina or suji, oats and flax seed powder, curd, salt, juice of 1/2 lemon, turmeric powder, cumin powder, shredded coconut, green peas, grated ginger, finely chopped green chilli and cilantro. Mix well. Add water as require. Don’t make it runny. Batter should be thick.

Heat oil in a pan. Add rai or mustard seeds and cumin seeds. Let them crackle. Add chopped curry leaves and switch off the flame.Mix it in the batter.

Preheat the oven at 180°.

Just before baking add the baking powder and soda. Give a good stir and pour in a loaf pan or any baking pan. You can use muffin pan too. If you are using muffins pan or cup cake moulds fill them 3/4.

Bake at 180° for 30-40 minutes or until the toothpick comes out clean. Every oven takes different time. Check after 30 minutes. If you are using muffins pan or moulds check after 20 minutes.

Serve hot or in room temperature with any sauce or chutney.

You can use any spices or flavours of your choice.

If you have idli podi or gun powder just add 2-3 tablespoon and omit the green chilli. You will get a spicy hot savoury cake.

And if your kids  like pizza flavour. Omit the cumin seeds, mustard seeds and curry leaves. Fry 2 chopped onions and some minced garlic in the oil. Add it in the batter with 2-3 tablespoon pizza sauce, grated cheese and 2 tablespoon oregano or mixed herb. Add chill sauce or schezwan sauce if you  like it hot. And your pizza flavoured savoury cake is ready.

Add 1-2 beaten egg in the batter if you like. You can use any vegetables of your choice like mushrooms, olive, jalapeno, bell peppers etc.

You can make it at night for next day breakfast or for lunch box. Yes, its  a great tiffin option too.

Enjoy it as breakfast or tea time snacks.

Share with me your favourite flavour. I would love to hear from you.

Happy baking 😀

Dimer Chop Or Devilled Eggs 

Dimer chop or egg devil.

Kolkata is famous for it’s street food. And dimer chop or egg devil is one of them .You can get it in almost every street side food stalls.

Deviled eggs are known as stuffed eggs. Hard boiled eggs shelled, cut in half and filled with the yolk with mayonnaise and mustard etc. These eggs are usually served cold.

But these Kolkata style dimer chop or devilled eggs are hard boiled eggs, covered with a spicy potato or ground meat mixture, egg washed or dipped in flour batter, coated with breadcrumbs and deep fried. A very delicious and filling snack. Something like nargisi kofta without gravy.

Why this yummy fried eggs are called devilled eggs ?

The word derives from the association with the demon who dwells in hell 😀

No, this word was used to describe a highly seasoned dish. Now devilled word is used for food grilled or fried after coating with breadcrumbs. I think that’s why this delicious appetizer called devilled eggs 😀

Here is the recipe of a very popular delicacy of Bengal.

Usually it made with spicy ground meat and potatoes. But I have made it with only potatoes. To get the exact taste of dimer chop of street side stalls don’t forget to sprinkle black salt before serving.

 

Recipe 


Eggs  – 4 hard boiled
Potatoes  – 4 large boiled
Onions – 2 large finely chopped
Green chilli  – 2 Finley chopped
Grated ginger  – 1 teaspoon
Garlic paste  – 1 tablespoon
Cumin powder  – 1 teaspoon
Chat masala  – 1 teaspoon
Garam masala powder  – 1/2 teaspoon
Roasted spices powder  – 1 teaspoon, optional
Salt to taste
Oil – 3 tablespoon
Egg – 1 beaten with little salt and pepper
All purpose flour/maida – 1/2 cup or as require
Oil for deep fry
Breadcrumbs – 1 cup or as require
Chopped coriander leaves – 2 tablespoon
Black salt to sprinkle

 

Method 


Peel the hard boiled eggs. Cut them lengthwise and sprinkle little salt and pepper. Keep them aside.

Peel and mash the potatoes.

 

Heat oil in a pan. Add chopped onion and green chilli. Fry till the onion becomes light brown. Add garlic paste and grated ginger. Saute till the raw smell goes away.

Add mashed potatoes,salt and all the spices.

 

For roasted spices dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds, 4-5 cardamom, 4 cloves, 1-2 dry red chilli. Let it cool down. Grind and store in a airtight container for later use.

 

If you want to use ground meat then reduce the potatoes and add it before adding the potatoes. Add sufficient water to boil the meat. When it cooked and dried up completely add the potatoes.

 

Or you can cook the ground or minced meat with little salt and turmeric then add before potatoes. You don’t need to add water in it. Just reduce the amount of potatoes.

 

Mix well. Saute for few minutes. Taste and adjust the seasoning. Add chopped coriander leaves, mix and switch off the flame. Let the mixture cool down.

 

Take two plates. Spread all purpose flour/maida in one plate. And spread the breadcrumbs in another.

 

Take a piece of egg. Cover it with potato mixture. Half egg should be covered from all the sides. Shape it as a full egg with your palm.

 

Roll in all purpose flour/maida then dip in beaten egg. You can use a batter of all purpose flour/maida, cornflour and water instead of beaten egg. I have used beaten egg with little salt and pepper.

 

Now roll it on breadcrumbs and place it on a plate. Make all the four dimer chop or egg devil like this. Keep in refrigerator for an hour.

 

Heat sufficient oil in a wok or kadahi. Slide the dimer chop gently in the hot oil.

 

Fry from all the sides. When it turns golden brown remove from the oil.

Sprinkle little black salt. Serve hot with kasundi/tangy mustard sauce or any sauce of your choice.

Enjoy the Kolkata style hot crispy dimer chop or egg devil .