Paniyaram Recipe| South Indian breakfast recipe with Dosa batter in 20 Minutes| Masala Appe Recipe

Paniyaram Recipe

Ingredients:

Dosa batter - 1 & 1/2 cup

Oil - 1 Tbsp + frying

Mustard seeds - 1/2 tsp

Chopped onion - 1/2 cup

Chopped carrot - 2 Tbsp

chopped ginger - 1 tsp

Chopped Green chilli - 1 (adjust as per your taste)

chopped churry leaves

Salt to taste

Method:

1. Heat a pan and add 1 Tbsp of oil . Add mustard seeds. When it start to crackle , add chopped onion.

2. Add ginger , green chilli and carrot . Saute for 2 to 3 minutes.

3. Add asafoetida powder and mix well. Turn off the stove and let the mixture cool down.

4. Into a bowl , add dosa batter , cooled mixture and curry leaves. Mix well. Paniyaram / appe batter is ready.

5. Heat a paniyaram / appe pan on low heat. Add oil .

6. Fill 3/4 th of mold with batter. Cook on low heat for 2 to 3 minutes or until the bottom side become golden color.

7. Flip over the paniyaram and cook other side also. Remove paniyaram from heat and serve with chutney.

Comments

Eggless Carrot cupcake| Carrot Muffin

Eggless Carrot cupcake| Carrot Muffin Cooking time -20 minutes Preparation time : 10 minutes Total - 30 minutes Makes 7-8 medium size cupcakes Ingredients: All purpose flour - 1& 1/4 Cup Grated carrot - 3/4 Cup Brown sugar - 1 cup Thick Curd - 1 Cup ( Room temperature) Baking powder - 1/2 tsp Baking soda - 1/2 tsp Sunflower Oil - 1/4 cup A pinch of salt Cinnamon powder - 1tsp Method: 1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius. 2. Grease or line the muffin tray. 3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside. 4. Into a mixing bowl, add curd and brown sugar. Whisk until the sugar dissolves completely. Into this add oil and mix well. 5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready. 6. Fill the cupcake liners 3...

Homemade Pineapple Jam recipe | Preservative free Jam | Preeja's Cookbook

Homemade Pineapple Jam recipe Ingredients: Pineapple puree - 2 Cup Sugar - 1 & 1/2 cup Pineapple essence - 1/8 tsp Lemon juice - 1/4 tsp Method : 1. Cut the pineapple and add into a mixer . Blend well without adding water. Pineapple puree is ready. 2. Heat a Pan on medium heat and add 2 cups of pineapple puree. Stir continuously. 3. When it starts to boil , switch to low heat and add sugar. Mix well . Keep on low heat throughout the process. 4. Stir continuously until the mixture thickens . It will take 30 minutes approximately. 5. Add lemon juice and Pineapple essence. Mix well. 6. Turn off the stove. Let the jam cool down completely. Keep the jam in an airtight container . Note: 1. Adjust the sugar as per your taste.

Vatta Curry / Kerala Style Malabar Travelly fish curry/ Fish curry with coconut milk

KERALA STYLE MALABAR TRAVELLY FISH CURRY ( VATTA CURRY) INGREDIENTS: Cleaned fish - 400 g kokum/ kudampuli - 2 pieces Coconut oil - 2tbsp Fenugreek powder - 1/4 tsp Sliced Shallots - 1/2 cup Crushed ginger & garlic - 1tbsp Green chilli - 2 nos (according to your spice level) Thick Coconut milk - 2 cup Red chili powder - 2 tsp Turmeric powder - 1/4 tsp Coriander powder- 1.5 tbsp Curry leaves - 2 spring METHOD: 1. Wash and soak kokum in 1/2 cup of water for 10 minutes. 2. Heat a pot and add coconut oil. When oil heat up add shallots and saute well. Add crushed ginger & garlic and saute it for a minute. 3. Keep the stove in low heat. Add fenugreek powder,red chili powder and coriander powder. Saute the spices until the raw smell gone. 4. Add kokum with water, salt and curry leaves . Bring to boil. Add coconut milk. When it start to boil add fish pieces. 5. ...

Preeja's cookbook

Search This Blog