A few key things to remember when making appam using rice flour Step by Step Pictures to make Appam with rice flour Mix 1 tablespoon rice flour with water and cook in medium flame until you get a thick paste Add remaining rice flour and yeast to this Mix gently with fingertips and add more water as needed to make a soft yet firm dough. Cover and set aside to ferment for 8 hours or so....
Coriander seeds / malli – 2 tbsp Grated coconut (fresh or frozen) – 2 tbsp Chana dal – 1 tbsp Dried red chillies – 6 Fenugreek seeds / methi seeds / uluva / menthayam – ¼ tsp (or a little less) Curry leaves – a few Oil – 1 tsp Instructions: Pressure cook the dal in 3 cups water for 3 whistles. Roast and grind the masala mix and set aside....
The reason why badam milk works as a great welcome drink is because it can be made the previous day and chilled overnight in the refrigerator, giving the flavours a chance to mingle and talk. It’s also non-fussy and you can focus on the starts and appetizers while your eager 10-year old takes care of serving it. My mom really knows how to plan a party! For more drink ideas, check out apple milkshake with almonds, banana mango milkshake, watermelon melon milkshake, and dates banana shake....
Table of Contents: What is Bagara Baingan? Bagara baingan or Bagare baingan originates from Urdu and is a flavourful, mildly spiced curry from Hyderabadi cuisine. The word bagara means tempering or seasoning and baingan is eggplant. It can be served with steamed rice, nan or roti or as a side dish to Hyderabadi biryani. Baby eggplant is usually used for the recipe. They are fried lightly and then added to a peanut and sesame based gravy that’s on the thicker side....
Pin The banana plan is a thing of wonder, isn’t it? We have a few at my house in Kottayam and every single part of it gets used – the leaves, the stem, the flower, and of course the fruits. Banana flower is arguably my favourite part of the plant though. It’s rice in fibre, helps to control diabetes, and is very low in calories. Cooked with coconut, it’s really one of my favourite thoran recipes that Amma makes....
I love the way this beet hummus tastes – it’s slightly sweet, but not too beet-y. Jack, our resident beet-hater, was skeptical as I made this, but he ended up loving it. But what really excites me is the color. It’s so bright and vibrant – exactly what I feel like eating in the middle of winter when the days are bleak and grey. Ok, that’s an exaggeration because it’s actually super sunny here today....
BLT pasta salad! Ok, more like TAT pasta salad, but this recipe has some serious BLT flavors going on, so we’re sticking with that. As you might have guessed, there’s no actual bacon here, just my trusty tempeh bacon plus sun-dried tomatoes for an extra savory kick. This BLT pasta salad recipe would be a great dish to pass at a Labor Day gathering this weekend, but it’s also hearty enough to be a vegetarian main dish....
This cabbage soup recipe does the impossible: it uses an entire head of cabbage in one go! Nearly every time I buy a cabbage, I whittle away at it for weeks, adding some to a slaw, some to a bowl, more to a taco, and so on. So the first time I made this cabbage soup recipe, I was shocked. I started by adding half of my cabbage. As it wilted down, it melted into the soup with the aromatic veggies and herbs....
I’ve been baking a lot of chocolate chip cookies lately. I’m not sure what prompted the obsession, but what I’ve learned is that once you start a 3 o’ clock cookie habit, it’s hard to break. This particular day I had carrots, so I worked those into the mix. I quickly realized that grating carrots by hand was a tedious task, so I turned to the food processor. And instead of dirtying another bowl for my wet ingredients, I just mixed them straight in there....
Ingredients:Fresh coriander leaves / kothamalli / malliyila / kotamiri – a bunch, choppedGrated coconut – 1/2 cupRed chillies – 2Green chillies – 2Tamarind paste – 2 tsp (readymade paste may not taste great)Urad dal – 1/2 tsp How to Make Kothamalli Thogayal: Heat very little oil in a non stick kadai and fry the dal for 2 minutes. Add the red chillies, green chillies and chopped coriander leaves and fry well for about 2-3 minutes....
Moving on, here’s a really nice snack recipe that I flicked from Nita Mehta’s Taste of Amritsar (I think). I saw the book in the library and mentally jotted down the recipe. I made it out of memory so forgive if there’s something missing as far as authenticity goes. I don’t know this cuisine well at all. They turned out really really fab. She had also given the recipe for a hot and sweet onion chutney (which I have slathered on the kebabs) and the combination was really mind blowing....
Blueberries don’t last long in our kitchen, so whenever we have some in the house, I hide some to make these incredible blueberry pancakes! The whole family loves them, and they freeze well for breakfast another day. These fluffy blueberry pancakes are quick, and I bet you’ve got almost everything you need to make them right now! For another favorite everyday pancake recipe, see these easy pancakes! Key Ingredients Blueberries: I happily use fresh or frozen blueberries for this recipe....
We took these cookies into work the other day. When we noticed the majority of these easy butter cookies disappeared before noon, we knew we had a success on our hands. The butter cookies themselves are fairly light and delicate (yes, even with all that butter) – they’re similar to a shortbread cookie and go well with a hot cup of tea or coffee. The recipe could not be easier....
I know it’s a bold statement, but these easy homemade crab rangoons really are the best I’ve had (including at my favorite restaurants). They are ridiculously good! I’m so excited for you to try this recipe! We developed it with Chef Richard Hattaway, and I couldn’t be happier with the results. Every time we’ve tested this recipe, the wontons disappear in minutes! Key Ingredients Wonton wrappers: I use thin square wonton wrappers for crab rangoon....
There are lots of opinions for how to make biscuits — some might even tell you you’re making them wrong. We didn’t grow up in a Southern kitchen and we didn’t have a Grandmother making biscuits for us (although, we really wish we did). Instead, we love all things butter and so we’ve spent the last few weeks making batches, after batches of biscuits (not complaining). How To Make Buttermilk Biscuits from Scratch Here’s what we’ve come up with — A no bowl recipe for buttermilk biscuits....
Kimchi, also spelled kimchee, is a beloved Korean dish made from fermented vegetables. I’m sharing our recipe for the most common variety of kimchi, which is made using napa cabbage (baechu). It is traditionally served as banchan (side dishes accompanying a meal). Kimchi is also used in kimchi fried rice, stews, dumplings, savory pancakes, and noodles. I also add it to sandwiches, wraps, and salad bowls. Currently, my favorite way to enjoy kimchi is with scrambled eggs!...
How to make vegan muffins These muffins are extra fluffy, light, and taste amazing. We love them just as much as the recipes that call for egg or milk (like this big topped muffin recipe or these banana blueberry muffins). Better yet, they are quick and easy to make! The ingredients for vegan muffins are not all the different to other recipes. You’ll need the usual suspects like flour, sugar, baking powder and baking soda....
I love this vegetable lasagna recipe so much! It’s been on rotation in our house for years! I’ve made it so many times for friends, and I can always count on at least someone asking for the recipe. It’s that good. We make our veggie lasagna from scratch, which is easier than you might think. I use zucchini and summer squash in our photos, but you can always substitute other veggies....
This ultimate guide will help you make the most delicious edible cookie dough at home. I love classic chocolate chip cookies, so I gravitate towards the basic recipe, but there’s something for everyone below! Whether you love oatmeal cookies, peanut butter cookies, or even snickerdoodles! All five cookie dough flavors store well in the refrigerator and can be frozen. You can even bake them like our regular cookie recipes!...
Ingredients: Raw bananas – 3 Grated coconut – 1/2 cup Shallots – 6 nos Jeera powder – 1/4 tsp Turmeric powder – one pinch Chilly powder – 1/2 tsp Curry leaves – one strand Salt – to taste Instructions: Boil the banana till soft in a little water and salt. Grind coconut, jeera powder, 2 shallots and turmeric. Heat oil and add mustard seeds and urad dal. Then add the remaining shallots in small pieces, curry leaves, the ground coconut paste and fry a little....
