Aappam - 2 (ஆப்பம் )

This is my mom's recipe. She does not add aval or coconut milk but just makes delicious aappams with the very basic ingredients!! I used to gulp 10 or so in one sitting. She will serve it with freshly made sweetened coconut milk from coconuts plucked from our backyard! We used to have a small plate of pickles by the side to taste in between.. the pickles will wake up the taste buds and the next bite of appam dipped in sweet milk will taste heavenly. Oh the good old days!!

Well here is the ratio:

Idly Rice (Parboiled) - 1 measure

Raw Rice - 1 measure

Urad Dhal - 1/4 measure

Methi seeds - 1/2 tsp

• Soak all of the above in about 3 cups of water for atleast 4 to 6 hours. 
• Then grind them into a thin fine batter for about 40 mins. 
• The batter must be watery. 
• Add salt and allow the batter to ferment overnight (or about 12 hrs min). 
• Just before making aapams, add a pinch of baking soda (optional) and 1 tbsp of sugar (optional again) to the batter and mix it gently.
• Test the consistency of the batter and add more water if needed.
• Do not over mix the batter- that will make the aerated batter lose the trapped air.
• To avoid that, it is better to adjust the batter consistency before it ferments
• The batter must be runny.. enough to coat the tava with a thin layer.
• Now heat the aapam tava preferably non-stick
• Since I have electric coils and no gas stove, I recently tried with the 8 inch omellette pan. It works wonders!
• Pour the batter and swirl the pan in circular motion so the batter coats the sides of the pan and 
• the excess batter runs down to the center forming a porous spongy center with semi crispy lacy edges
• Cover the pan with a lid and cook on medium flame for another min or until the aapam sides peel off the pan
• The steam/water that drips from the lid will add enough moisture to the center to make it spongy
• You need not turn the aapam
• Just transfer the aapam to a dish and repeat the procedure for subsequent aapams
• Serve the aapams hot with Sweetened Coconut milk (milk + sugar) or Vegetable Kuruma

Quinoa (Keenwa) Kichidi

Quinoa is a protein packed food.
I shall drop a detailed write up on the tips and tricks to cook a perfect Quinoa, in the coming days.. little hardpressed for time now..

Anyways, my chicken scribbles on the recipe before I forget: ;)

• Wash the Quinoa really well for "atleast" three times
• Since the seeds are tiny, use a fine strainer to wash them (a coffee strainer would do)
• Cook 1/4 cup of Quinoa in 1- 1/4th cup of water with 1 tsp of salt, for 20 mins in medium heat uncovered
• Once the craters form, simmer the stove for lowest possible flame (you may even switch it off if the quinoa has very very little water) for 10 more mins covered
• Do not worry if your cooked Quinoa is not fluffy.. it is very forgiving unlike some humans (ROFL!).. just store your 'messed up' Quinoa in the fridge for an hour or so to make the seeds (yes seeds.. becoz Quinoa is not a grain like some might think.. it is nothing but seeds..  protein rich seeds) grainy and separate
• Fluff the Quinoa with a fork to separate the seeds
• The rest of the recipe is same as any kichidi.. anyways let me elaborate on that for your convenience.. oh my God.. why am I so verbose Today?!!
• Sprinkle little salt over 1/2 cup of frozen peas and carrot 
• Steam the vegetables for 5 minutes in a microwave steamer
• If you don't have one, use an idly cooker or vessel..
• Set aside the vegetables
• In a hot pan add 3 tsp of oil
• when the oil is hot enough, add 1 tsp of mustard seeds
• Allow the seeds to splutter
• Add 1/2 tsp of cumin seeds, 1 tsp of urid dhal, 1 tsp of chana dhal, 1 spring of curry leaves, 1 long green chilly finely chopped
• Stri once and add 1/2 red onion finely chopped
• Sprinkle some salt to the onions and saute the contents till the onions turn translucent
• BE MINDFUL of the salt you add.. as you have already added some into the quinoa and some in the vegetables..
• Toss in a handful of raw peanuts to the mixture
• Fry the peanuts for a minute
• Add a pinch of turmeric powder
• Now add the steamed vegetables
• Stir the contents till the vegetables are slightly sauteed
• Now add the cooked (porbably chilled) Quinoa 
• Fry the contents for 3 to 4 minutes on low-medium flame
• Adjust the salt
• Sprinkle a pinch of any 'rice paruppu (dhal) podi' or rice garlic podi' for an extra zing.. This is optional and adds a personal touch.. my DH LOVES it!
• OPTIONAL: sprinkle 1 tsp of fine ground flaxseeds.. (This is a trial and error operation.. try it and see if your family is upto the risk. :) )
• Another optional add on is squeezing few drops of lemon juice before serving
• Serve the Quinoa as is or with pickle or chutney.. as you would serve any kichidi
• Happy Cooking! Healthy Eating! Alrie.. I am shutting down my voice (chatter) box. ;) See ya, folks!

Oats Flaxseeds Instant Dosa

What can I say.. an unopened box of 'Quick 1-minute Oats' has been taunting me for the whole week and
this is what my crazy mind came up with. ;) "Oats Dosa with Flaxseeds!"
This must be the dosa of the Utopians.. LOL  All of it's ingredients are 'The Best' of their kind.
Well.. welll.. what else can I say about a dosa made with Whole Oats, Whole Wheat, and now hold your breath.. FLAXSEEDS!
And.. it takes just about 5 minutes to prepare the batter!!!!

Makes about 5 small dosas
Ingredients:
1/2 cup Rolled Oats (the quick oats kind)
1/4 cup Whole Wheat Flour
1/4 cup Bread Crumbs
1 tbsp Fine Ground Flaxseeds
1/2 tsp Red Chilly Powder
1 1/2 cup water
1 tsp salt

• Gently beat all of the above ingredients in a bowl using an electric hand mixer for 3 minutes
• Just before making dosa, add a handful of finely choped onions and stir the batter
• Optional: You may add a pinch of Baking Powder, few curry leaves and finely chopped green chillies
• Heat the dosa tava (pan) and pour 2 small ladles of batter
• Let the batter spread on its own into a circle
• Cover the dosa and cook on medium-low flame for 2 minutes
• Optional: You may add few drops of (preferably, olive) oil along the sides of the dosa
• Flip the dosa over and cook the other side for another 2 minutes covered
• Delicious Oats Dosa is ready to be served!
• This innovative dosa needs no side dish. Yet sugar or curry goes well with it too.

ENJOY your nutritious dosa!!

CousCous Kichidi (Upma)

 

Makes about 2 small servings

• Sprinkle a pinch of salt over 1/2 cup of frozen peas-carrots and steam it in a steamer for 5 minutes & set aside
• Heat 3 tsp of olive oil (I use extra light) in a pan
• Temper the oil with 1 tsp of mustard seeds
• When the seeds splutter add 1/2 tsp of cumin seeds, 1/2 tsp of chana dhal, 1/2 tsp of urad dhal, 1 coarsely crushed garlic pod, 1 spring of curry leaves, and a pinch of hing
• Stir the contents once and add 1 tbsp of peanuts and 1 green chilly finely chopped
• Fry the peanuts for couple of minutes
• Add 1/4 red onion finely chopped
• Optional: Add 2 tsp of finely ground flaxseeds
• Add some salt and a pinch of turmeric 
• Saute the onions till they turn translucent
• Add the steamed vegetables and saute the contents for couple more minutes
• Add 1 and 1/2 cup of water
• Adjust salt - it should be slightly salty
• Cover the pan and let the water come to a boil
• Toss in 1/2 cup of  couscous
• Stir the contents well and cover the pan again
• Let it cook for 2 minutes on medium flame
• By now most of the water would be evaporated and craters will begin to form
• Switch off the flame and let it stand covered on stove for 3 more minutes
• Now remove the pan from the heat, leave it covered and undisturbed for 8 more minutes
• When it is time, gently fluff it with a fork till the grains separate
• Optional: You may drizzle few drops of lemon juice before serving
• Delicious and Nutritious CousCous Kichidi is ready to be served!
• Serve it hot or cold as is.. or with pickle or any gravy