Vermicelli Pulao.

Vermicelli Pulao

 

Ingredients:

2 Cups Vermicelli
1 Table carrot chopped julienne style
1/4 cup Green beans chopped diagonally
1/4 cups Fresh green peas(Frozen)
1/4 cups Mixed peppers(Green, red, yellow) chopped julienne
1 medium tomato sliced length wise.
1/2 cup Potatos diced.
5-6 Thai Chillies sliced length wise
1 medium onion julienne
1Tbsp Oil
3 Cups Water
Salt to taste.
Fresh Coriander and lime for garnish.

Kitchen Equipment/utensils:

Large skillet (wide pan) with lid. 

Cooking Method:

1. In a large skillet, dry roast vermicelli until light brown or skip this if bought roasted vermicelli.
2. Remove into  bowl, then heat oil saute chillies, onions, potatoes, beans, peas, carrots , peppers and tomatoes more or less in same order as they per there cooking time. peppers, carrots and  need very less time.
3. Add 3 cups of water and salt. Taste the water it should be slightly salty close the lid.
4. Bring it to boil and add roasted vermicelli decrease the flame to low and let it cook until soft. 
5. Remove the lid if excess moisture is present. using a wide skillet helps evaporate the moisture faster and have nice texture to the vermicelli.
6. Garnish with coriander and squeeze lime juice for extra tang Serve with chutney or with any fritter  raw plantain

Tips:

1. Mix and match as per availability and taste.

2. Consistency is key to this recipe, tends to get mushy easily. ratio is 1(vermicelli):11/2(water).

3. Use less water if the recipe gets mushy as it depends on vermicelli texture and brand.

Pakki Egg Biryani

Egg Biryani

A pakki biryani, is when rice /meat/eggs/vegis all cooked individually and then assembled.

 Ingredients:

2 Cups Basmati Rice (Soak for 30mins, while you are prepping)

4 Eggs 

3 Cups Water

4 Bay leaves

2 cloves

1/2 inch cinamon

2 peper corns

2 cardamom whole

1 tsp Shahi jeera

2/3 cups Yogurt/Curd Strained(remove whey by hanging for few minutes).

1 Tbsp Biryani masala

1 Tsp dry coriander powder

1 Tsp Chilli powder

1/2 tsp Turmeric powder

1 large Onion sliced 

5 Thai chillies(Adjust as per taste)

1 Tbsp or 10 mint leaves.

2 Tbsps Fresh coriander leaves chopped.

2 Tbsps Light Olive oil or any cooking oil

Salt to taste.

Half Lime 

Kitchen Equipment/Utensils:

Rice cooker, Saute pan, Mixing bowl.

Cooking Method:

1. Cook rice with just 3 cups water by adding half of whole spices, 2 bay leaves, 1/2 tsp salt, 2 slit thai chillies and 1 tsp oil.
2. While rice is cooking, boil eggs until done and shell .
3. In a bowl whisk yogurt, chilli powder, biryani masala, corainder powder, 1 tsp oil and set aside.
4. Take a pan wide and enough to hold the cooked rice.
5. Heat 2 tsps of oil, saute remaining chillies, onion until brown and crisp.
6. make few slits to the eggs with a knife so that they do not burst in oil,add boiled eggs to the pan and roast for few minutes, add turmeric and saute for 2 mins.
7. Pour the yogurt mixture and cook for 10-15 minutes on low-medium flame just to incorporate the masala and coat the eggs.
8. loosen rice in the cooker and layer in the pan top of with remaining mint/pudina and corainder.
9. Cook on very low flame for 8-10 minutes.
10. Take it off the flame, mix well and garnish before serving.

Tips:

1. Best served with Raita of any kind carrot, cucumber or onion/tomato.
2. By adding just 3 cups we are cooking 80 percent and then finishing on stove.

Oatmeal Naivedyam....Healthy option for Festive Season

Oatmeal Naivedyam

Had this at a temple, some devotee cooked. Felt awesome alternative specially during festive season,

Ingredients:

1 cup Instant oats (See pic)

2 Cups Low fat milk

1/2 Cup Grated jagery

1 Tbps  Cashews

1 Tbsp Blanched slivered almonds

1 Tbsp Golden Raisins

1/2 Tsp Cardamom powder

1  Tsp Ghee/Clarified butter

Kitchen Equipment/Utensils:

1-2 quart Sauce pan, Grater for jagery

Cooking Method:

1. Heat glee in a saucepan, roast cashews, raisins just golden color.
2. Remove the nuts from pan using a slotted spoon and remove any remaining ghee from sauce pan.
3. Bring milk to boil and stir in instant oats until cooked.
4. Add in jagery, almonds and mix well.
5. Switch off and fold in nuts, cardamom powder and raisins.

Tips:

1. Use instant oats, the quick cooking are very fine and may not hold.
2. Add in warm milk if the oatmeal solidifies.
3. Best served hot. Adjust sweetness as per taste.

Stuffed mini peppers.......Spicy twist

Stuffed peppers with Pesto

Had similar appetizer in Santori, Greece. They were mild, i made it bit spicy for my family pallete

Ingredients:

Oven:

10 Sweet mini peppers halved lengthwise with stem intact

4 oz Goat cheese plain

1 oz  Cream Cheese plain

2 Tsps Crushed red pepper flakes

1 Tbsps Lime juice

1/2 tsp pepper powder

Olive oil for drizzling 

Pesto:

1/2 Walnuts toasted

1/2 Cup Coriander chopped tight packed

1/4 Cup Mint(Pudina) chopped tight packed

1/4 Cup Lime juice 

2 Garlic Cloves

6 Thai Chillies

1/2 Tsp Salt

1/4 Extra Virgin Olive Oil

Kitchen Utensils/Equipment:

Blender, Oven, Baking Sheet, Knife.

Arranged on a baking sheet.

Cooking Method:

1. Preheat Oven to 350C/180C.
2. Spoon the seeds out of Peppers, add the seeds to all the ingredients of pesto and blend to paste.
3. In a bowl take all the ingredients for oven and mix until incorporated. Do a taste check.
4. Scoop spoonful of cheese mixture into each pepper halves and bake for 20 mins.
5. Serve hot with pesto.

Tips:

1. Use all cheeses at room temperatures.
2. Pesto can be store in refrigerator and used for dips or sandwich spreads.
3. Roast some peppers for layering a sandwich...recipe coming soon.

Raw Plantain Fritters(Arati kaaya Bajji)

Raw Plaintain

Ingredients:

1 Raw Plantain, peeled and slices using mandolin/chip side of a grater box.

1 Cup Besan/Bengal gram flour

1/4 Cup Rice flour

1 pinch baking soda

1/4 Tsp carom seeds/Ajwain

1/2 Tsp Chilli Powder

1/2 Tsp Salt or to taste.

Chaat Masala for serving.

Water as needed.

Oil for deep frying.

Kitchen Equipment/Utensils:

Mandolin or Box Grater with chip slicing. mixing bowl, Whisk.

Cooking Method:

1. In a mixing bowl, dry whisk besan flour, rice flour, salt, chilli powder and soda until no lumps. 
2. Rub the carom seems in between your palms and pour into the mixture.
3. Make a batter with enough water i.e. close to 1/2 to 3/4 cup water. The consistency of the batter should be like dosa batter so that the batter sticks to plantain and not watery.
4. Add 1 tsp of hot oil from the deep fryer into the batter , this will help puffing up the fritters.
5. Coat eat plantain slice with batter an deep fry on medium flame, so that the batter cooks and also has a beautiful color on top.
6. The temp of oil is very imp. Make sure the plantains do not sink, the moment they are dropped they should bubble up. Then reduce flame and cook until done. 
7. Spinkle some chaat masala and serve hot.

Tips:

• Test the oil temperature before frying and maintain good temperature.
• Check if the batter all cooked inside by breaking a fritter.
• the slices should of the size of chips. I prefer rectangles...
• Goes best with Pulihora or Upma.

Daawat E Haleem

Daawat e Haleem

Ingredients:

500 gms Clean Goat meat bone-in, cut in 2" size just as cut for Biryani

200 gms Ghee(Clarified butter)

2 large onions thinly slices

10 thai chilies/mirchi sliced

100 gms  whole wheat kernels husked

50 gms barley whole

25 gms bengal grams

25 gms masoor dal(red toor dal)

25 gms moong dal

1 tbsp chilli powder

2 tsps salt

2 tsp turmeric

2 tsps pepper corns

2 tsps cinnamon(around 2" piece)

2 tsp all spice (kabob cheeni, look like a pepper corn with a tail)

2 tsp Shahi jeera

2 tsp cloves(around 5-6)

Kitchen Equipment/Utensils:

A 5-quart pressure cooker, 1 Large sauce pot at least 10 quarts, similar to pasta/biryani pot. A potato masher and blender/mixer.

Cooking Method:

1. In the pot, take 2 Tbsps of Ghee and dry roast half of all whole spices, all lentils along with wheat and Barley, until light golden color and take off into a blender/mixer jar.
2. In the pressure cooker, put 2 Tbsps of Ghee saute half of whole spices (along with chilli and salt), Thai Chillis, Onions until golden brown.
3. Add meat and cook for about 5-6 mins then add 4 Cups water and let it whistle for 8-10 on a really low to medium flame. Make sure the whistles are paced at longer intervals. We a 50 mins cooking time.
4. While the meat is cooking prep the grains. Coarse blend the roasted lentils and whole spices mixture.
5. Bring 8 cups of water to boil, add salt and lentil spice mixture and cook until soft. Stir intermittently.
6. Add remaining half chilli powder, salt and cook until its all gooey and cooked thoroughly.
7. Once the cooker is all cooled, fish the bones from the meat and mash the meat with hand masher just to loosen any remaining bones. DO NOT BLEND. 
8. Add the meat along with remaining water into the lentil cooking pot and let everything cook for another 1 hr on a very low flame and user a masher to stir just like we do for Pav Bhaji. 
9. The resultant should be just like the one shown in pic.
10. Top it off with Fried Onion and Serve Hot. 

Tips:

• You can use another pressure cooker to cook lentils just to fasten the process.
• A potato masher is a must or wooden lentil masher
• For frying onions, Slice a large onion length wise. Dust with all purpose flour and deep fry until crisp.
• If finding lentils a tough situation you can buy Store bought haleem mix packets, but stick to home made spices.

Eggless Mango Cupcakes

Eggless Mango Cupcakes

Ingredients:

Dry:

1 1/2 cups All Purpose Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cardamom Powder

Sift all the ingredients into a bowl and set aside.

Wet:

In another bowl, beat together until well-mixed:

1 1/2 cups Mango Pulp or Puree(store bought works too) check the sugar content though..

1/3 cup Canola Oil

1/3 cup honey

1 tsp Pure Vanilla Extract

¼ chopped pecans or walnuts ur call....coat with flour so that they don't sink in batter

Kitchen Equipment/Utensils:

Mixing Bowls, Whisk, Spatula, Knife, Oven safe muffin pan.

Cooking Method:

Add the dry ingredients to the wet ingredients and mix with a whisk just until you have a smooth batter. Do not over mix or over beat. fold in the nuts. 

Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners. 

Pat the pan on a kitchen towel to remove air bubbles. 

Bake in a preheated 180 C/ 350 F oven about 25 minutes + 2-3 minutes give or take or until a toothpick inserted in the center comes out 

Tips:

Serve Prefer fresh homemade mango puree. 

If using store bought puree reduce sugar content. 

You can replace with any sweet pulpy fruit. 

Mango butter cream: 2/3 Cup Heavy cream, 1/2 Tsp vanilla extract, 2 Tbsps Sugar, 1/3 Mango puree.

Eggless Dates and Walnut Cake....healthier version

Eggless Dates and Walnut Cake

I improvised the version shown in show me the curry....

Ingredients:

Dry:
Baking Soda – 1 1/2 tsp
Baking Powder – 1 tsp
All-purpose Flour – 1 1/4 cups (183 g)

Wet:
Water – approx 1/2 cup, for soaking
Walnuts – 1/4 cup (30 g), toasted chopped coarsely
Sweetened Condensed Milk – 14oz can (396gms) (Replace with evaporated milk with 2 Tbsps honey for healthy option)
Unsalted Butter – 1 stick (4oz or 113gms) 
Star Addition:
Dates – 13 (5oz or 150gms) (pitted medhjool dates Costco)
Strawberries and orange wedges for decoration.

Kitchen equipment/Utensils:

2 Mixing bowls, Blender, Whisk, runber Spatula, Knife, oven safe 9" baking pan.

Cooking Method:

1. Soak the Dates in warm water for about 30 minutes just to soften them.
2. Sift the All Purpose Flour along with the Baking Powder and the Baking Soda.
3. Press down on any lumps.
4. Make a paste of the Dates using as little water as possible either in a blender or a food processor.
5. Melt the butter so it is soft and mix it to the dry ingredients (flour, baking soda & baking powder).
6. Mix in the Dates paste and the Sweetened Condensed/Evaporated Milk. Mix well.
7. Fold in the Walnuts as well.
8. Spray/Grease a baking pan and pour the batter into it.
9. Bake in a pre-heated oven (180 degrees C/350 degrees F) for 40 minutes in the center of the oven.
10. Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
11. Loosen the edges, cover with a palte and flip the cake.
12. Serve hot or cold.

Tips:

• Replace the dates with any pulpy sweet fruits as we are not using any sweeteners when evaporated milk is used!
• If you are planning to frost the cake, allow it to cool all the way through.
• Frosting: Whip 1 Cup heavy cream, 1/2 tsp vanilla extract, 2 Tbsps sugar until soft peaks,
• If the oven door is open in-between according to the temperature some oven will need 50 min to bake.
• If too much water is added to dates while grinding, the cake tends to sink.

Banana Walnut Bread....

Banana Walnut Bread 

Ingredients:

Dry:

2 cups all-purpose flour (replace half with whole wheat bread flour for healthy version)

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Wet:

3/4 cup unsalted butter, melted and cooled (replace with canola oil for healthy version)

2 large eggs

1 teaspoon pure vanilla extracts (not essence)

Star additions:

4 overripe bananas  about medium to long size

1 cup sugar (replace half with honey for healthy version)

1/3 cup pecans roughly chopped or walnuts whichever u prefer

¼ cup dates roughly chopped

Kitchen Equipment/Utensils:

Oven, Mixing bowls, Knife, Electric Whisk or mixer, oven safe bread loaf pan about 9 by 5-inch

Cooking method:

1. Preheat oven to 350° and lightly grease a loaf pan.
2. In a large bowl, sift Dry ingredients and set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture and set aside.
4. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar/honey together for 3 minutes to make a light and fluffy banana cream. Should be airy
5. Add the melted butter/oil, eggs and vanilla in installments and beat well.
6. Scrape down the sides of the bowl so that all are well incorporated
7. Mix in the dry ingredients just until incorporated - no need to overly blend.
8. Fold in the nuts, dates and the mashed bananas with a rubber spatula.
9. Pour the batter into the prepared loaf pan.
10. Give the pan a good tap on the counter to get any air bubbles out and rest for 20 mins
11. Bake for about 1 hour check and go for another 15 minutes if needed, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
12. Rotate the pan periodically to ensure even baking. use middle rack.
13. Cool the bread in the pan for 10 minutes and then turn out onto a wire rack to cool completely from all sides before slicing and store in air tight container or fridge for longer shelf life.

Tips:

• Baking is science hence sue exact US metric while measuring
• Can be eaten toasted or as is.
• Goes well with coffee or hot milk
• Can be doubled as dessert by dusting some powdered sugar or whip cream and fruits.

Carrot Upma....Heathy Breakfast

Carrot Upma

Ingredients:

 2 Cups Sooji Coarse dry roasted 

 1 Cup Grated Carrot about 2 table carrots

1 Onion medioum onion diced

5-6 thai chillies
1 Inch Ginger(finely chopped)

Seasoning:{1 Tbsp Extra Light Olive Oil

1 Tsp mustard seeds

1 Tsp cumin seeds

1 Tsp chana dal

1 Tsp urad dal

1 Tbsp chopped cashew}

1 sprig curry leaves

1 Tbsp Coriander chopped 

salt to taste

Option:1 faster cook version

4 Cups Hot Water (I used electric kettle)

Option 2 slow cook version

4 1/4 Cups normal water

Ingredients

Sauteing

Kitchen Equipment/ Utensils:

2 Quart Sauce pan

Cooking Method:

1. In a sauce pan add oil, add all seasoning ingredients in the sam eorder listed and saute until light golden color.
2. Add chilies, onion, curry leaves, chopped ginger and salt.
3. If using hot water add roasted sooji first, mix well then add hot water while stirring make sure no lumps are formed.
4. If using regular water, add water bring it to boil and then add sooji and stir so that no lumps are formed.
5. Cover with lid on low medium Flame. Let it cook for 10 mins.
6. Add coriander and switch off stove.

Tips:

• To Dry roast sooji, heat a pan on low flame add sooji and saute with no oil until the raw flavor goes away.
• I have a electric handy hence prefer hot water as it fastens the cooking time.

Greek Mango Yogalicious

Mango Yogalicious

Ingredients:

2 Cups Hung Yogurt 

1/2 Mango Puree

1/2 Fresh Mango pieces

2 Tsps Pistachios 

1 Tbsp Honey.

Kitchen Equipment/Utensils  :

2 Glass Tumbles

1 Whisk

Cling Wrap

Cooking Method:  

Whisk yogurt, honey until well mixed.

Layer a scoop of mango puree, then fill up yogurt mixture and top it with mango Slices and pistachios

Wrap it with cling wrap and freeze away for 8-9 hrs. Serve Chill 

Tips:

Hung regular yogurt for 3-4 hrs until all the whey drains out.

Use a muslin cloth or tissue paper towels by lining in a strainer.

Keep the strainer and residual whey catching vessel  arrangement in the fridge this will be keep it from getting sour. 

Kajjikayalu

Ingredients:

For Shell:

2 Cups maida

1 Cup Whole Wheat Flour(Atta)

1 Tbsp ghee(Clarified Butter)

Water as needed

For Filling: 

4 Cups grated coconut

1 ½ Cup mawa dry

1 Cup cane white sugar

1 tsp Cardamom powder

1/2 Cup Ghee Roasted cashews crushed

Oil for Deep Frying.

Kitchen Equipment/Utensils  :

Kajjikaayalu mould

Deep vessel for frying

Chapati rolling pin 

Cooking Method:

For dough, mix all ingredients for the shell with enough water, and make a stiff dough as we do for samosa and rest for 30 mins

Mix all the ingredients for the filling and do a taste test, add the sugar as needed.

Make small dough balls, roll out into chapati, fill a dollop of filling and seal using kajjikaayalu presser. 

Repeat for the rest of the dough.

Make sure all the dumplings are sealed

Fry in oil until golden color over medium flame.

Let them cool completely before storing in air tight container

Tips:

Do not fill up the mould with the filling leave enough space for them to puff.

Shelf life in air tight container for 2 weeks

Salmon Fish Moilee

Fish Moilee

Ingredients:

2  Nos Cardamom     

1  Cup coconut milk thinner version 

1 Tsp coriander powder 

10 curry leaves 

5 pieces medium Salmon fish Steaks  

5  Garlic cloves 

1 inch Ginger

10 Nos Green Chillies 

1 Tbsp lime juice

2 Tbsps oil mustard

1 Onion medium size thinly sliced

1Tsp pepper powder 

salt – as needed

1/2 Tsp turmeric powder 

2 Tbsps Coriander leaves chopped

Kitchen Equipment/Utensils  :

Mortar pestle

4 quart saucepan

Coconut Milk Extraction:

1 cup frozen coconut powder pour 2 cups hot water and blend and keep aside for 30 mins and strain the water.

Cooking Method:  

In a bowl add turmeric, salt, pepper powder,  lime juice, 1 tsp oil mix well then marinate fish pieces keep a side.

In a pan add remaining oil,marinated fish pieces and cook for 5 min on  both the sides until they sear and crust is formed and keep aside.

In the same pan for the left over oil add mustard , crush some cardamom,ginger,garlic in a mortar and add, onion,curry leaves,green chillies, salt, cook for few min then add coriander powder,  coconut milk 1/2 the quantity, mix well and bring it boil then add fish pieces if required add salt, then a tomatoes cut, cook for 5 min, then add the another 1/2 of coconut milk bring to boil cook for 10 min and switch off the flame.

Sprinkle the coriander leaves and serve.

Tips:

Pat dry the fish before adding marinade.

Serve with white rice.

Do not mix frequently as the fish may break 

Spicy Swirls...Snack time

Sundried Garlic Swirls

INGREDIENTS:

1 Pastry sheet thawed in fridge overnight

5-6 Sundried Tomatoes

4-5 Garlic Coarse Crushed 

1/2 Tsp Salt

4-5 Red Chilled Coarse Crushed

1/4 Cup Goat Cheese

2 Tbsp Pine nuts Coarse

Kitchen Equipment/Utensils  :

Oven

Oven safe Cookie sheet

Knife

Cooking Method:

Rolled out the thawed pastry sheet
Mix all ingredients except cheese
Spread the mixture over pastry sheet and crumble goat cheese
Roll the shorter side of the sheet half way
And the roll the other side until center
Chill the Pastry dough in fridge for 10-1 mins
Slice one inch slice and place on cookie sheet
Bake in oven at 350 F for 20-5 mins until done.

Tips:
Use whole wheat pastry sheet for healthier option.
You can skip cheese if needed.
I used pepper ridge farm brand pastry sheets.
Pairs well with fresh mango shake (Blend 1 cup chopped fresh mango with 2 Cups milk and 1 Tbsp honey)

Pan seared salmon steaks

Pan Seared Salmon Steaks

Ingredients:

3-4 Salmon or pick any meaty fish steaks

Mortar:

{1 Tbsp lime juice

1 Tsp dill chopped finely

4 GarlicCloves 

5 Red chilli whole 

1 Tsp salt or to taste

1 Tsp dried oregano

1 Tsp ground pepper 

2 Tsps Extra virgin Olive Oil}

Kitchen Equipment/Utensils  :

1 saute pan

Mortar pestle

Cooking Method:

Grind all the ingredients for mortar until coarse.

Marinate the fish with this mixture for 10-15 minutes

Let the pan get hot enough then drizzle couple tsps olive oil, let the fish sear and only flip when they are not sticking, sticking means they are still searing about 10 mins each side or until they form a crust on each side

Check for done-ness is by touching the meat around the bone if it detaches easily then its done.

Tips:

Halibut, salmon, sea bass, tilapia are  good picks

Clean an dpat dry fish before marinating

Works as a side dish for rice, sambhar, dal or pasta

Cranberry pecan Muffin

Cranberry Pecan Muffin

Ingredients:

DRY:

2/3 All purpose flour

3/4 Tsp baking powder

1/4 Tsp salt

0.65 Cups pecan toasted lightly cooled just to remove softness

1/2 Cup sugar granulated

WET:

1 Large egg room temp

3 Tbsps butter room temp

1/4 Cup milk room temp

Star addition:

1 cup dried cranberries+couple tsps orange juice microwave couple mins to soften them or simmer on low flame until softens.

Kitchen Equipment/Utensils  :

Electric whisk

2 mixing bowls

flour sifted

spatula

muffin pan / oven safe ramekins

Cooking Method:

1. To make pecan flour grind pecan and sugar until a sand like texture in a blender

2. Sift flour,baking powder,salt and add to pecan flour.

3. Whisk all wet ingredients...3-4 mins by hand or couple times with a blender just to incorporate.

4. Fold  dry and wet and no over mixing and lastly add the cranberries.

5. NECESSARY ACTION: REST BATTER FOR 30 MINUTES

Bake 350F for 25 minutes or tooth pick test....

Tips:

Produces 6 muffins.

Rest the flour for 30 mins it rises and muffins turn out moist

Sarvapindi...typical telangana household snack

Sarvapindi..just off the stove

Ingredients:

For Mixer:

{1/2 medium sized onion

1 tsp salt

10 nos garlic cloves

1/2 tsp cumin

2 tbsps water

10 nos medium sized thai chilles}

2 Tbps chana dal soaked for 3-4 hrs

2 Tbsps moong dal soaked for 3-4 hrs

2 Tbsps roasted peanuts

1 Tsp sesamme seeds

1/2 medium sized onion thinly sliced 

10 curry leaves thinly sliced 

1/4 cup coriander thinly sliced

1/2 tsp chilli powder

2 Cups rice flour

1/ 2 tsp salt

water enough for dough

oil for greasing griddle

Kitchen Equipment/Utensils  :

1 mixing bowl

2-3 griddles

mixer/blender

Cooking Method:

Grind all the ingredients for mixer into fine paste

In large mixing bowl, pour the rice flour

Make a trough in middle of the bowl, pour all other ingredients and check for salt and spice.

Make a soft dough using enough water

Take a griddle, grease lightly with oil, take a tennis ball size dough and spread as thinly as possible and make enough holes and spray oil in holes for even roasting.

Put on medium flame, and close the lid until it sweats and cook on open flame until cooked and turn and roast on the other side.

Tips:

Typically, most people prefer a little thicker pancake

Never put the hot griddle under water for next batch, this will spoil the griddle.

Best eaten hot but they do have 2-3 days shelf life.

Its nice to start with a sweet dish...Pistachio Praline Icecream (French Nougatine)

French Nougatine

Ingredients:

For Pistachio brittle:

1/ 2 Cup lightly toasted unsalted pistachios or just dust of the salt ones...some salt does add taste

1/2 Sugar Plain white

2 Tbsps water

Butter just enough to grease the plate

For Cream:

1 Cup Heavy Cream

3/4 Cup Sugar

1 tsp vanilla Extract 

4 egg whites

1/2 tsp Cardamom powder

Quater Sauce pan

Kitchen Equipment/Utensils  :

2 Deep mixing bowls

An electric mixer with whip attachment ( stand or handheld) I use Cuisinart immersion handheld with whick attachment 

A spatula and Knife

Plate and Glass or non stick bread loaf pan.

Plastic or cling wrap.

Cooking Method:

Spread toasted pistachios on greased plate in one layer.

Simmer sugar for brittle and water until light amber color on medium heat and quickly remove from heat, this color changes color in seconds.

Pour the sugar mixture on the toasted pistachios and let it cool until solidifies

In a mixing bowl  whip 4 egg whites until peaks say after whisking for 4-5 mins they are all white and foamy forming peaks since no pics this time just like soap foam consistency like....

In a separate bowl  pour in heavy cream, sugar, vanilla extract, cardamom powder..whip until butter cream or frosting consistency.

Fold in egg whites into cream mixture

Cop the brittle into small pieces

Fold into above mixture and do not over mix we need to keep the mix aerated

line a deep bread pan or any oblong pan with cling wrap for easy removal.

Pour in all the mixer cover with plastic wrap to air to escape and chill in freezer for 8-9 hrs.

Tips:

Vanilla Extract pick a really good one possible organic this one will go long way and use an extract not essence.

You can serve endless ways carrot halwa, fruit topping, berries compotes....on and on

If expecting or allergic to raw eggs avoid eating.

I am still working on making this less fatty...will add if successful

praline/brittle/nougatine(french brittle)  all are same....fancy undani vaadesa :)