Banana Appams for Karthigai

Appam is my family favourite sweet. This time for Karthigai, I prepared with bananas and its tasted great. Then next day sent to my hubby's office for his colleagues and it was a great hit. It has an amazing flavour. My son loves the mini version too.

Ingredients
Raw Rice/Idli rice - 1 cup
Vellam/Jaggery - 1 cup (If you like more sweet can add little extra)
Ripe Banana - 1 no(If you dont have riped one can used normal one too)
Cardamom Powder - a pinch
Oil as required

Preparation Method
Wash and soak rice in water for 3-4 hours.
Grind rice for 1-2 rounds in mixie, then add jaggery, banana and grind to smooth paste.
Transfer it to a bowl and leave it for 5-7 hours.(I left it overnight)
Add cardamom powder and mix well.
Heat a non stick Appam Chetti or Kuzhipaniyaram Chetti, with 1 tspn oil each.
Pour batter to 3/4th of the chetti. Reduce flame to medium low otherwise it becomes black.
Cook and turn the overside and cook till its dark brown.

I used Tikka sticks. You can also use fork to turn them.

Super soft Banana Appam is ready to serve.

Notes - If you want, can make mini appams by just pouring half the Kuzhi. It will be loved by Kids.

This recipe is going off to Aipi's -Veggie/Fruit a Month - Ripe Banana Event started by Priya.

Veg. Bread Spring Roll

Veg. Bread Spring Roll is prepared with bread and vegetables. Kids will love it. Its a good starter and snack.

Ingredients
Bread slice - 4nos
Oil - Deep frying

Stuffing
Cabbage - 1cup(Grated)
Carrot - 1 cup (Grated)
Onion - (optional)
Garam Masala - 1/2 tspn
Red Chilli powder - a pinch
Turmeric - a pinch
Oil - 1/2 tspn
Salt

Preparation Method
In a pan, put oil cabbage, carrot, garam masala, red chilli powder, turmeric and salt. Cook til its half done. Dont cook fully. Off the stove.

Take a bread piece, cut off the edges and stuff a tspn of the veggie and roll it. Seal the edges with water or maida paste. Coat them in maida paste.

Heat oil in a kadai/wok and deep fry these till brown.

Veg. Bread Spring Roll is ready to serve. Serve it with Tomato Ketchup or as it is.

If you have not sent in your entries to AWED Brazil event do send it today as it ends on 31st Oct.

Potato Cutlet

Potato Cutlet is very simple and very tasty with tea/coffee. Its also kids favourite. I would like to thank my FIL for teaching me this recipe.

Ingredients
Potatoes/Papas/Uralaikizhangu/Aloogadde - 2 nos
Maida/APF - 2 tspns
Bread crums - 1/2 cup
Red chilli powder - a pinch
Salt
Oil for deep frying
Onion and Curry leaves (Optional)

Preparation Method
Cook potatoes in pressure cooker for 4 whistles. Peel skin and mash it.
Add maida, salt, red chilli powder and make medium size balls.
Take in your palm just spread a bit and coat maida paste.
Coat bread crums on both sides.
Heat oil in a kadai and deep fry it.


Serve hot with tomato ketchup or enjoy as it is.

This recipe along with Potato Cutlet is going to Crazy for Potatoes by Sowmya and Pari.

 

Golden Fried Babycorns

Golden Fried Babycorns is a tasty starter or snack. I had this long time when was in Bangalore at a office Party. Just saw a packet of babycorn in our Little India shop. So just grabed it, since the pack had only 6 corns thought of giving a try.

This has been pending in my drafts since very long time.

Ingredients
Baby corn - 1 pkt(6nos)
Kadalai Maav/Besan/Chickpea Flour -4 tspns
Corn Flour - 2 tspns
Red Chilli powder - 1/2 tspn
Maida - 1 tspn
Salt
Oil for deep frying

Preperation Method

In a wide bowl, mix all ingredients with water except maida. The batter should be like dosa batter form. Not too thin or thick.
Heat oil in a Kadai/wok.
Wash the babycorn, roll in maida and then dip in the batter.
Drop slowly one by one and deep fry till golden brown.
Remove it on a tissue. It will be crispy.

Serve with Tomato Ketchup or as it is. This can also be a tea time snack or for Kids.

This is going to my MM Party Treats by me and Meeta.

Kids Delight by Pari

Simple Javarsi/Sabudana Upma

Javarsi/Sabudana/Sabakki/Sago Upma is very tasty and different. I usually make payasam/kheer, this time tried this and my son just loved to bite the pearls.

Serves - 1 person

Ingredients

Javarsi/Sabudana - 1 cup(Medium size pearls)

Onion - 1 no(chopped)

Curry leaves - few

For Thalipu/Tempering

Oil - 1 tspn

Mustard - 1/4 tspn

Hing - a pinch

G. chilli - 1 no(optional)

Jeera/Cumin seeds - a pinch
Turmeric - a pinch

Salt

Preparation Method

Wash/rinse and soak Javarsi/Sabudana overnite in warm water with a drop of oil. Morning strain all water.

Heat a kadai/wok, add oil, mustard once it splutters add hing, green chilli, a pinch of jeera. Saute for a minute.

Add onion with a pinch of salt and curry leaves. Saute till onions are lite brown.

Now add sabudana and saute for few minutes. Adjust salt.

Serve it hot with any chutney or as it is.

This recipe along with Javarsi Payasam is going off to CWS Sago by Niloufer started by Priya.

Eggless Pumpkin Raisins Muffin

After long time thought of baking, came across this recipe from here but I have made few changes. Hope you enjoy the recipe.

Wet Ingredients
Sweet Pumpkin - 2 cups (grated)
Raisins - 1 cup
Sugar - 1 cup
Vinegar - 1 tspn
Vanilla essence - 1 tspn
Beaten curds/yogurt - 3tspns
Milk - 1/4 cup
Vegetable oil - 1/4 cup
Few cashews

Dry Ingredients
Maida/All Purpose Flour - 1 cup
Wheat flour - 1/2 cup
Baking soda - 1/2 tspn

Preparation Method
Mix all the wet ingredients in a bowl.
Then sift all the dry ingredients and mix slowly with the wet ingredients. Beat well and let it sit for half n hour.
Preheat the oven to 180 C for 15 mins.
Pour batter into greased muffin tray to 3/4th.

Bake for 20 mins at 175 C. Check with a fork or tooth pick whether fully baked or you can bake for another 10 mins.

Allow it to cool. Serve for Breakfast or snack time.

Variations - You can also replace pumpkin with carrots or reduce the quantity and put more dry fruits.
This recipe is going off to CFK- Creative Food for Picky/Fussy Eaters Healthy Breakfast/Dinner hosted by me here at Sara's Corner.

Masala Idlis

Idli is one of the famous n popular breakfast in South India. I love hot idlis with sambar or molagai podi.


I have a different version of Idlis called Masala Idlis. My Father-in-law taught me this recipe.

This recipe is going off to Cooking For Kids Creative Healthy Breakfast n Dinner here at Sara's Corner event started by Sharmi and Wholesome Breakfast by Srivalli. I guess kids will love these.

Ingredients
Steamed Mini Idli - 12 nos
Onion - 1 no (chopped)
Tomato - 1no (Chopped)
Dhaniya Powder - 1/2 tspn
Red chilli powder - 1/4 tspn
Coriander leaves(Cilantro chopped) - 1 tspn for garnishing
Spices Mix - 1 piece each
Curry leaves - 1/2 tspn(chopped)
Turmeric - a pinch
Any cooking Oil - 2 tspns
Salt

Preparation Method
Grind onion in mixie to fine paste. Keep 1 tspn of chopped onions.
Grind tomato in mixie to fine paste. (you can remove skin and grind if you have time)
Heat a kadai, add oil and spices wait till it splutters.
Add chopped onions and saute till light brown.
Now add ground mixture of onion and saute. Add curry leaves.
Then add ground mixture of tomato and cook well till its soft.
Add the masalas and mix well. Add Salt.
Finally add Mini Idlis and mix well. If required sprinkle till water to it. Cook for 5mins and Serve.

Garnish with chopped coriander leaves.