Stuffed Atta Pancake

Weekday nights are the most challenging of all. What to make that will be jhatpat and healthy too? Something different than the regular fare yet not requiring too much work?
Rehash a bit of the usual with a little unusual. Here's a quick and easy to make Stuffed Atta Dosa /Pancake/Cheela made interesting with some veggies.

STUFFED ATTA CHEELA/DOSA

Ingredients: 

For the batter: (Makes about 15 medium dosas)

1 cup whole wheat flour

1/2 cup semolina
1/2 cup slightly sour curds

2 tbsps Carrot, finely chopped

2 tbsps Capsicum, finely chopped

2 Green chilies, finely chopped

1 medium Onion, finely chopped (optional)

1 tsp Curry powder or Garam masala

1/2 tsp Chili powder

1/4 tsp Turmeric powder

Salt to taste
Water as required

For the stuffing:

1 cup Grated Paneer
1 medium onion, finely chopped

Salt to taste

Idli chili powder, to taste OR Garam masala

Any other chopped vegetables of choice

Fresh coriander, finely chopped

Method:

1. Prepare stuffing of choice.. Chose grated paneer seasoned with Idli chili powder.

2. For the batter, mix wheat flour with semolina + finely chopped capsicum, carrots, green chilies and onions.

3. Add garam masala, chili powder, turmeric pwd and salt to taste.

4. Make a medium thick batter (dosa consistency) using thecurds(better if sour) and sufficient water as needed. Rest for 10 mins.

5. Heat pan, pour a ladle-ful of batter and cook on both sides using little oil till golden brown. Transfer to a plate.

6. Place stuffing on one end and roll. Cut into desired lengths or keep as a whole and serve hot.

Banana Flower Usuli (Paruppu Usuli/Usili)

        BANANA FLOWER is filled with innumerable goodness factors. In fact words aren't enough to describe the uses and benefits of the Banana Tree as a whole!!
The flower is rich in proteins, vitamins and flavanoids. They are also said to have anti-oxidant properties. In one of my earlier recipes in this blog I used French Beans with lentils in a dish called 'Usuli'. Here the base recipe is the same, except we use Banana flower instead of the beans. 

One of my mum's specialities, here's an attempt to recreate it as a Mother's Day special :)       BANANA FLOWER (VAAZHAIPOO) USULI

Ingredients :

Banana Flower - 1 medium
Buttermilk - enough to soak the banana flower
Toor Dal (split pigeon peas) - 1 cup
Chana Dal (Bengal gram) - 1 tbsp
Dry red chilies - 2
Hing (Asafoetida) powder - 1/2 tsp
Salt to taste
Oil - 4 to 5 tbsps
Rai (Mustard seeds) - 1 tsp
Urad dal (split black gram)  - 1 tsp

Method : 
1. Separate the florets from the main banana flower and remove the stem from the middle. Chop the florets and soak them overnight in buttermilk.

2. Wash the chopped florets in clean water and drain. Cook using a pinch haldi and little salt till soft.
3. Wash and soak the Toor dal and Chana dal for about 30 minutes. Drain and leave in a colander or sieve.
4. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsps and grind to a coarse paste (fine semolina/rawa consistency)
5. Spread this mixture on a steamer/Idli plate, make little gaps in between to allow even cooking and steam cook for about 15-20 minutes.

6. Remove the cooked dal, spread it on to a wide plate and let cool. Once down to room temperature, lightly crumble using hands to prevent any lump formation. A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.

7. Heat oil in a pan and add the urad dal, followed by rai. Once rai splutters, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. Again, make sure no lumps are visible.

8. Now add the cooked banana flowers and mix well. Check for salt, and let cook for about 4 to 5 minutes more. Remove and serve hot.

Mixed Veg Spicy Manchurian Rolls

               Indians adapt well to almost any cuisine. With a twist of course!! We love our spices, and this spicy twist we give to any cuisine is what makes them 'Indo'. This week we had the theme of experimenting with Indo-Chinese, and here's my spicy and 'Indo' take on the ubiquitous and versatile Manchurian..

SPICY MIXED VEG MANCHURIAN ROLLS

Ingredients :
Finely chopped Capsicum - 1/4 cup
Finely chopped spring onion greens - 2 tbsps
Finely chopped spinach - 1/4 cup
Shredded Paneer - 1/4 cup
Grated Carrot - 1/4 cup
Salt to taste
Red Chili powder - 2 tsps
Bajra (Pearl millet) flour - 2 tbsps
Cornflour (Corn starch) - 1 tbsp
Oil for shallow frying
Dry maida or powdered Oats for coating

Method :
1. Drain the max moisture from the vegetables and paneer.
2. Add to a bowl along with salt, chili powder, bajra flour and corn starch. Mix well, the moisture from the veggies should be enough for binding, else add very little water just so the mixture holds together when you make a roll. Divide into equal round portions and keep aside.
3. Heat oil for shallow frying. Roll the portions in dry maida or powdered oats and gently add them to the oil. (Test with one, if it starts to disintegrate, wet the mix a little more and retest) Fry till golden brown all over. Remove and drain excess oil. 
This basic roll can be used with any sauce base you wish, for eg, Manchurian Sauce or its dryer version too...

Achaari Subz Pulao

               Be it a quiet weekend afternoon, guests for lunch or special dinner, this Achaari Subz Pulao is one of those ultimate One-pot meals that will have you craving for more...
My contribution for the 27th Foodie Monday Blog Hop, with the theme of North Indian dishes.

ACHAARI SUBZ PULAO

Ingredients :
Basmati Rice - 1.5 cups (washed lightly and soaked for 1 hour)
Warm Milk - 1 tsp
Saffron strands - a pinch
Cumin seeds (Jeera) - 1/2 tsp
Cinnamon stick - 1"piece
Cloves - 2
Green cardamom (Choti Elaichi) - 2
Oil - 2-3 tbsps
Salt to taste
For the marination : 
Paneer (cubed) - 1 cup
Soya chunks (soaked in warm water for 1 hour) - 1/2 cup
Par-boiled Mixed vegetables (Green peas, carrot, French beans) - 1 cup
Blanched Cauliflower - 1/4 cup
Blanched Broccoli - 1/4 cup
Curds - 3/4 cup (water drained)
Masala paste from Mango or Chili pickle(recipe for Stuffed Chili pickle here) - 1.5 tbsps
Fennel seeds (Saunf) - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (Methi) - 1/4 tsp
Cumin seeds (Jeera) - 1 tsp
Turmeric pwd (Haldi ) - 1/2 tsp
Oil - 1/2 tsp
Salt to taste

Method :
1. For the achaari marination, blend curds and the achaar (pickle) paste together till smooth. To this, add saunf, sarson, methi seeds, jeera, haldi, oil and salt and blend coarsely. Take care not to grind the spices too fine. Transfer to a large bowl.

2. Add paneer, soaked and drained soya chunks, vegetables and marinate for 20 minutes. 

3. Heat a grill pan or non-stick pan. Grill / shallow fry the vegetables and paneer till light golden brown (without the marination mixture) with very little oil. No need to grill the soya chunks. They can be left in the marination till the rice is ready, so they can soak the spices better.

4. For preparing the rice, boil the basmati rice in a vessel full of water and added salt, till 90% done. Take care not to over cook. Drain and let cool to room temperature.

5. Add the saffron strands to 1 tbsp warm milk and let soak. Add to the cooked rice, mix gently and keep aside while we prepare the tempering.

6. Heat oil in a large wok or kadhai, add jeera, cinnamon stick, cloves, elaichi and fry for about 2-3 minutes. Add the fried vegetables, paneer and soya chunks (marination drained) and lightly mix. Finally add the rice and mix gently so that the seasoning spices coat all the ingredients evenly. 
Serve hot with raita and roasted papad.

Besanwali bhindi

          Besanwali bhindi has quite a few culinary interpretations. It could be gram flour-coated okra crisp fried or sautéed, spices could vary, and so on. This one here uses my mother's special spice mix that she prepares for a capsicum curry.

BESANWALI BHINDI

Ingredients :
Okra/Ladiesfinger/Bhindi (chopped into 1 cm long pieces) - 1 cup
Oil - 1 tbsp
Mustard seeds (sarson) - 1/2 tsp
Cumin seeds (jeera) - 1 tsp
Turmeric powder (haldi ) - 1/2 tsp
Salt to taste
Gram flour (Besan) - 1.5 tbsps

Spice mix :
Coriander seeds - 1 tbsp
Fenugreek seeds (Methi) - 1 tsp
Dry red chilies - 2 medium

Method :

1. Dry roast the spice mix ingredients, let cool and coarsely grind in a mixer.

2. Heat oil in a pan, add mustard seeds and let crackle. Add jeera and once it crackles as well follow it up with the cut okra and haldi. Mix well and let cook (uncovered) till about half done.

3. Add salt at this stage and let cook some more. Meanwhile dry roast the gram flour/Besan on low flame till it lets out an aroma. Take care not to over-roast it. Keep aside.

4. When the okra is 3/4th done, add the ground spices and mix well. Let cook while stirring occasionally for about 7-8 minutes more. Finally add the roasted besan, mix and let cook for just 2 minutes more. Remove and serve hot with desired accompaniment.

Cheesy Veg Casserole

              A cheesy Veg Casserole with a fused Tricolor theme for our 24th BlogHop. Why fused? Well, aren't we all like that too!! The love of food has, since time immemorial, gone beyond boundaries and today we find so many fusion flavours around us, of not just the national, but international cuisines as well.. 
This dish is an ode to our ever-growing love for food...

CHEESY TRICOLOR VEG CASSEROLE

Ingredients

Saffron/Red layer -
Olive oil - 1.5 tbsps
Cumin (Jeera seeds)  -1 tsp
Diced Carrots - 1/2 cup
Diced Red Bell Pepper - 1/2 cup
Diced Red Pumpkin (optional) - 1/4 cup
Tomatoes - 4 medium (Blanched and puréed)
Salt to taste
Chili powder - 1 tsp
Dried herbs / oregano - 1 tsp

Green layer -
Olive oil - 1 tbsp
Chopped spinach - 1/2 cup
Spinach purée - 1/4 cup
Diced zucchini - 1/2 cup
Diced capsicum - 1/2 cup
Salt to taste
Black pepper powder to taste
Dried herbs / oregano - 1 tsp

White layer -
Olive oil - 1 tbsp + 1 tbsp
Diced potatoes - 1 cup
Refined /Wheat flour - 2 tbsps
Milk - 1/4 cup
Cream - 1/4 cup (If you wish to keep it light, use 1/2 cup milk instead)
Salt to taste
Black pepper powder to taste
Garlic powder - 1/s tsp
Shredded cheese - 1/4 cup

Other - 
Brown bread slices - 5-6
Grated cheese - 1 cup
Dried herbs
Olive oil

Method :

1. First, the saffron/red layer....Heat olive oil in a pan or wok. Season with cumin seeds. Once they crackle, add the tomato purée. Add salt to taste and let cook till gravy starts to thicken. 

2. At this point, add the carrots, cover and cook for about 7-8 minutes or till carrots are semi-soft. Now add the red bell pepper and pumpkin, along with chili powder, cover-cook for 5-7 minutes, again till veggies are semi-soft. Check for salt and finally sprinkle the dried herbs. Give it a quick simmer, and remove. Keep aside.

3. We'll do the white layer last as the white sauce will thicken further when cooled. Let's prepare the green layer next. Heat olive oil in another pan. Add the zucchini along with salt and let cook for about 5 minutes. 

4. Follow it up with capsicum, chopped spinach, pepper powder, stir well and let cook for 5-7 minutes more. Finally add the spinach purée and dried herbs, check for salt and let cook for 5 minutes more. Remove and keep aside.

5. Now for the white layer, heat olive oil in a pan. Add the diced potatoes and a little salt, cover-cook till 3/4th done. Remove to a bowl so we can use the same pan for the white sauce. 

6. For the traditional roux, the flour is roasted in the fat, but to make it easier, I whisk it along with the milk. Heat oil in the pan, keep heat on low and add the milk-flour mixture. Quickly stir to avoid lumps, add in salt, garlic powder and pepper powder and keep stirring. As the sauce starts to thicken, add in the cream, stirring all the time. (If you are not using cream, add in the entire 1/2 cup milk with the flour). 

7. Add in the cooked potatoes and let simmer for 2-3 minutes more. Turn off the flame. Finally add in the shredded cheese and dried herbs, stir again till cheese mixes well with the sauce. Keep aside.

8. Now for the assembling. In a baking dish, arrange the brown bread slices to cover the entire base. (The idea behind using the bread is that it gives the dish an unofficial crust, plus it soaks up the excess moisture and prevents the layers from running over each other too much)

9. Gently pour the green layer mix over the slices and spread it out evenly. Follow it up with the white sauce layer. Spread carefully so as to not disturb the green layer underneath. Now finally, the red layer (drain out any excess gravy water before adding to baking dish). Spread out again carefully. 

10. Sprinkle cheese generously, along with dried herbs. Bake in a pre-heated oven at 200 deg C for about 15 minutes (or 7-8 minutes in a microwave) till cheese turns golden brown. 
Remove, let cool a little. Drizzle olive oil over the baked casserole. Cut into wedges and serve.

Veg Sambhar (Pongal spl)

              In continuation with Pongal celebrations, comes 'Maattu Pongal' , the day when, in villages, people worship their cattle. I keep hearing about many interesting stories & rituals attached to festivals from my mother, who spent a good part of her growing-up years in a village. 
              One such story/ritual related to Pongal was that during this harvest season all the farmers living in the lane adjacent to our ancestral home, would simply dump their produce in the house's backyard. This was then left stacked up in a special store room in the house, free for any neighbour to take their pick and stock. As a thanksgiving, on the day of Maattu Pongal, the ladies of the house would prepare a huge urn-full of a special tamarind and vegetable stew, using the very produce given by the farmers, and this would be then supplied to the latter, as much as they could take.
              Simple rituals like these brought together people of all walks & occupation, and helped strengthened the bonds at a time when social life had a much more human touch to it!!
             This is a mixed stew that we prepare on Maattu Pongal, but slightly different to the one mentioned above. This one is a relative of the Sambhar family and includes a bit of every possible & complimentary vegetable as part of the tradition. We live in times when we hardly appreciate the seasonality of vegetables anymore. But those days were special, when tired of the monotony of Bhindi (Okra) and Tinda (Apple gourd) in the summer months, we used to look forward to winters, when vegetable shopping was a sinful pleasure :)

SPECIAL VEGETABLE SAMBHAR 

Ingredients :
Chopped vegetables - 1 cup
[Potato, Raw banana, Red pumpkin, White pumpkin, Lima beans or Mochai, Fresh green peas, Broad Beans, French beans, Capsicum, Sweet potato, Carrot]
Tamarind - size of a small lemon (using enough water extract juice to make 1.5 cups)
Curry leaves - a few
Pigeon peas (Tuvar/ Arahar dal) - 1/4 cup (cooked using a little turmeric powder)
Turmeric powder - 1/2 tsp
Salt to taste
Fresh coriander leaves

For Sambhar powder - (If you have a readymade Sambhar powder available, you can use 2 tsps of that)
Coriander (dhaniya) seeds - 2 tsps
Fenugreek (Methi) seeds - 1 tsp
Bengal gram (Chana dal) - 1 tsp
Mustard seeds (Sarson) - 1/4 tsp
Dry red chilies - 2 (medium)

Seasoning - 
Sesame (Til) oil - 2 tsps
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1 tsp
Dry red chili - 1 small
Asafoetida (Hing) powder - 1.5 tsps

Method :

1. Cook vegetables in a large saucepan using just enough water, little salt to taste and haldi powder. The veggies need to be just 3/4th cooked. If using a pressure cooker, take care to shut off flame immediately after the first whistle and keep aside to let the pressure drop. Drain the water.

2. Heat a small pan, dry roast mustard seeds till they start to splutter. Now add the methi and coriander seeds, followed by chana dal and red chilies. Roast for 3-5 minutes. Take care not to let the methi seeds become too brown else they will taste sour. Let cool and dry grind in a mixer.


3. Add vegetables to a large saucepan or wok, add tamarind juice, salt, curry leaves, about 2 tsps of ground or Readymade sambhar powder and let boil till tamarind juice leaves its raw flavour & aroma. This should take about 10 minutes.

4. Whisk the cooked tuvar dal, keep the consistency slightly thin but not too watery. Add this to the sambhar mix, stir and let simmer on low for 7-8 minutes more. Add chopped corainder and stir again.

5. Prepare the seasoning by heating the til oil, adding mustard seeds, methi seeds, the red chili and finally the hing powder. The hing powder added in the end gives the sambhar the "kick" it needs!! Add this to the sambhar, and remove from flame. Serve hot with rice.

Amaranth Pav Bhaji

My new found love for Amaranth, the leafy version, has me experimenting with it in almost every dish!! One of them - one of the yummiest street foods - PAV BHAJI !!! This one's also my entry for the third #FoodieMonday #BlogHop 

AMARANTH PAV BHAJI 

Ingredients :

For Vegetables :  Potatoes - 2, large
Cauliflower florets - 1 cup
French Beans - 1 cup (chopped into 1" pieces)
Capsicum - 1, diced
Peas - 1 cup
Amaranth leaves - 1 cup, roughly chopped
Turmeric powder - 1 tsp
Salt to taste

For gravy & seasoning :
Oil - 2 tbsps
Tomatoes - 2 large (pureed)
Onion - 1 large (ground to a paste)
Ginger-garlic paste - 1 tsp
Tomato Ketchup - 1 tbsp (optional)
Cumin seeds - 1 tsp
Chili powder - 2 tsps
Salt to taste
Pav Bhaji masala - 2 1/2 tsps

To serve :
Lemon juice
Chopped onion - 1/4 cup
Chopped coriander - for garnish
Pav buns - as required

Method :

1. Pressure cook all the vegetables along with turmeric powder and some salt, I added in the amaranth to the lot as well as I didn't want any fibres to be revealed in the bhaji!! This is optional though and you can simply finely chop them and blanch instead. Once the veggies are done, mash them while still hot. Keep aside.

2. Heat oil in a pan, add cumin seeds and let crackle. Add the ginger-garlic paste and let fry for about a minute. (A tip here : cover the pan as soon as you add the ginger-garlic paste and have stirred it for a bit, this prevents it from spluttering all over the cook top!!)

3. Now add the onion paste or chopped onions (I like them ground!) and fry till golden brown or in case of the paste, till oil starts to separate. At this point, tip in the tomato puree, stir and let cook for about 7-8 minutes on medium flame or till it leaves the raw aroma.

4. Add the chili powder, salt and pav bhaji masala. Stir well and check for taste. Add tomato ketchup if you like it tangy else it's optional.

5. Now add the mashed vegetables and fold into the gravy. Add little water if required. 
Note : The bhaji tends to thicken gradually even after it stops cooking. You might need to dilute it further before serving anyway, so do not add too much water now.

6. Garnish with fresh chopped coriander leaves. Roast the pav buns on a tawa with a generous (or near-generous) helping of butter :) Serve with bhaji with lemon wedges and freshly chopped onions on the side.

Mixed Vegetable Rassa (gravy)

I have fond memories of the Ganesh Chaturthi celebrations in our apartment complex in Delhi. It used to be a 11-day affair and full of fun and gaiety. On the Sunday (in between these 11 days), there would be detailed prayers-puja followed by the Mahaprasad bhog. This would consist of a delightfully simple fare of Halwa, Puris, Batata (Potato) rassa, Rice, raita and crisps. Like I said, simple, but just the fun of community eating made this no less than a grand feast. 
The Rassa wouldn't have any onion or garlic in it, as it was part of the 'Bhog' or offering to God, but yet it would have an out-of-the-world taste.
Here's the simple recipe...... 
Note : Though the original only had potatoes, I added in few more vegetables for variety and colour..so that part is completely optional.

VEGETABLE  RASSA 

Ingredients: 
Basic :
Potatoes - 2 large (cubed) 
Cauliflower florets - 1 cup 
Beans (Cut into 1" pieces) - 1/4 cup 
Peas - 1/2 cup 
Capsicum (diced) - 1/2 cup 
Tomatoes (roughly chopped) - 2 large (or 3 medium) 
Ginger (finely chopped) - 1 tbsp 
Coriander leaves - a few 
Salt to taste
Sugar - 1 tsp (optional)

Spices : 
Coriander (Dhaniya) powder - 1 tbsp 
Cumin (Jeera) powder - 1 tsp 
Garam masala - 1 tsp 
Chili powder - 1 tsp 
Turmeric (Haldi) powder - 1/4 tsp 

For seasoning : 
Oil - 1 tbsp 
Cumin seeds (Jeera) - 1 tsp 
Mustard seeds (Sarson) - 1/2 tsp 
Fenugreek seeds (Methi) - 1/2 tsp 

Method : 
1. Pressure cook the vegetables up to 2 whistles, remove and keep aside. 

2. In a pan, heat oil and add the cumin seeds and let crackle. Now add the mustard seeds and let crackle as well. Finally add the fenugreek seeds. Take care not to let them become too brown. 

3. Add the dry spice powders - Coriander powder, Jeera powder, Chili powder, turmeric powder and Garam masala. Saute for about 5 to 10 seconds. 

4. Add the chopped tomatoes along with salt, that will help them cook faster. Traditionally sugar is also added, but I opted out as I like the gravy to be spicy.

5. Once the tomatoes are done, add in the cooked vegetables and stir well. Check salt and add little water if needed (use the stock), cover and let cook on low to medium heat till the gravy is thicker and well-combined with the vegetables. This should take about 7-10 minutes. Garnish with chopped coriander leaves and serve hot with puris!!

Paneer Lentils Tikki

Post a recent festival, a bowl of Dal Vada batter was found hiding in the corner of our fridge. Quick way out would have been to make small bondas or mini vadas for a tea-time snack. But, how predictable!!! And, what's a recipe without a twist!! So here goes...

PANEER LENTILS TIKKI

Dal Vada recipe can be found here ....

Ingredients :

Tikki Mixture :
Crumbled Paneer - 250 gms
Rice flour - 2 tbsps
Soya flour - 1 tbsp
Chili Powder - 2 tsps
Salt to taste>
Crushed Kasuri Methi - 2 tsps
Garam Masala - 1 1/2 tsps

Stuffing :
Finely chopped carrots - 1/4 cup
Finely chopped capsicum - 1/4 cup
Blanched and chopped spinach - 1/2 cup
Salt to taste
Chili powder - 1/2 tsp
Oil - 1 tbsps

Method :

1. Heat 1 tbsp oil in a small pan, add the chopped carrots and sauté for a bit. Add salt and stir once. After about 3-4 minutes add the capsicum and sauté for 4-5 minutes more. We do not want the vegetables to become over-cooked, as they will be re-cooked along with the tikki. Finally add the chopped spinach and chili powder. Let cook for 2-3 minutes more, remove and cool.

2. For the Tikki mixture, in a bowl, add the dal vada batter, followed by the rice flour, soya flour, crumbled paneer and mix well. 

3. Add the chili powder, salt, kasuri methi and garam masala. Mix well again and check for consistency if you are able to assemble into a tikki. If the mixture is too crumble, add 1-2 tbsps milk to add little moisture.

4. Divide the tikki mixture and vegetable stuffing into equal number of portions. Take one portion of the dough, place the stuffing and seal gently. Roll and flatten into Tikki shape. Prepare the others in the same way.

5. Heat oil in a tawa enough for shallow frying. Place the tikkis in the oil and shallow fry till golden brown on both sides. 
Remove and serve hot with desired accompaniment. 

Mixed Vegetables in gravy

Come winters and vegetable-shopping turns into a pleasure; carts laden with fresh cauliflower, bright-red carrots, greens in every shade imaginable!! Where summers would be a challenge about what to cook, winters would pose a different challenge - what to cook first !!!
Mixed vegetables in gravy remains one of my favourite dishes that mom makes, esp in winters. An assortment of rich veggies in a simple gravy, this preparation goes well with rice and Indian breads alike.

MIXED VEGETABLES IN GRAVY

Ingredients :

Cauliflower florets - 1 cup
Potatoes - 2 medium (diced)
Green Peas - 1 cup
Carrots - 2 medium (diced)
French Beans - 1 cup (chopped into 1 inch long pieces)
Knol Kohl - 1 medium (diced)

For the gravy :

Tomatoes - 2 large or 3 medium (chopped)
Onion - 2 medium (chopped)

For the spice paste :

Coriander (Dhaniya) seeds - 1 tbsp
Cumin (jeera) seeds - 1 tsp
Dry Red Chilies - 2
Grated coconut - 1 tbsp

Misc :
Green chilies - 2 medum (slit)
Salt to taste
Turmeric powder (haldi) to taste
Oil - 2 tbsps
Mustard Seeds - 1 tsp

Method :

1. Pressure cook the vegetables along with enough water, salt and turmeric powder, take care not to over-cook.

2. Grind together the dhaniya seeds, Jeera, dry red chilies and coconut to a fine paste using little water.

3. Heat oil in a kadhai and add mustard seeds. Add the slit green chilies and sauté.

4. Now add the chopped onions and fry till it loses its raw aroma. Add the chopped tomatoes, sauté a bit. Sprinkle salt and cover-cook till tomatoes are well done.

5. Add the cooked vegetables to the gravy and mix well. Stir in the ground spice paste as well. Let simmer for 5-7 minutes till the spices coat the vegetables. Check for salt and remove from heat.

Transfer to the serving dish and garnish with fresh coriander before serving.

Stuffed Kuzhi Paniyaaram (Appams)

A variation of the plain Kuzhi Paniyaaram , stuffed with left-over vegetables...

Stuffed Kuzhi Paniyaarams (Appams)

Ingredients : 

Thick leftover Dosa batter (sour the better) - 1 cup
Chopped Green chilies - 2
Salt to taste
Chopped ginger - 1 tsp
Peppercorns - 1 tsp (whole or slightly crushed)
Hing - a pinch
Chopped curry leaves
Oil to fry

Filling :
Any leftover subzi (vegetables)

Method :

1. Heat an Appam stand on medium flame and pour a little oil in all the holes.

2. In a bowl, mix together the dosa batter along with chopped green chilies, peppercorns, hing, curry leaves, salt to taste and chopped ginger. Do not add any water as we need a thick consistency. If the dosa batter is slightly runny, add enough rice flour to thicken it. If you have done this, check for salt again.

3. Carefully pour a bit of the batter first using a small ladle or tablespoon into each of the holes, drop a few pieces of the vegetables and top off with some more batter covering up to 3/4th of the appam cup.
Lower the flame at this point if you feel the oil is too agitated. Cooking this on a high flame right away will cause the appams to become brown quickly without the insides actually getting cooked.

4. Using a clean knife or fork, carefully turn over the appam to let the other side cook. Once both sides are golden brown, remove and drain excess oil.

Serve hot with ketchup or spicy green chutney.