442 : UNNIYAPPAM

Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet is must on Gokulashtami and karthigai deepam.  I already posted unniappam recipe  in my blog. This is slightly different from that. You can make this  even 20 minutes. Krishna Jayanthi is very near, try this recipe

INGREDIENTS

 Rice flour                              1 cups

 Wheat Flour                          1/2 cup

 Jaggery                                150 gms

 Ripe banana -                       1 No.

 Coconut bits –                      1/4 cup

 Black sesame seeds              1½ Tbsp.

Green Elachi powder              1 Tbsp.

Baking soda                          1/3 Tsp.

Ghee -                                  1 Tbsp.

Coconut Oil /Cooking oil         For deep frying

Method:

• Add a cup of water to jaggery and melt it. Strain the jaggery and let it cool.
• Cut the banana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
• Fry the black sesame seeds and coconut bits in a ghee till it turns golden brown.
• Take a big bowl, add the rice flour, wheat flour, banana gravy, baking soda and fried coconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside the batter for 30-45 mins
• If the batter turns too thick after resting, add extra water to loosen it and stir well.
• Heat the Unniappam mould, fill it ¾ of oil, pour the batter into mould.
• When one side is cooked, using sharp ladle flip it.
• Once appam is cooked, drain the oil and set aside.
• Sometimes sugar is sprinkled on top to give that awesome black/brown and white contrast and add sweetness. Also it tastes far better if you take it after couple of days, instead of fresh.other 

Try my other Unniappam Recipe Here

http://www.sadhanakitchen.blogspot.com/2011/01/unniappam.html

441: Happy Onam 2015

Dear  Friends & Readers

Wishing You Good-luck and prosperity on this auspicious occasion of Onam

Happy Onam 2015

You can see the updated Onam recipes here. (Please see link below)


http://sadhanakitchen.blogspot.com/2011/09/onam-festival.html

440: Roasted Red Capsicum Hummus

Popular in Middle Eastern cuisine, hummus is a delicious dip/spread that is easy to make with simple ingredients and provides lot of fiber, protein and vitamins. This zingy version can bring some variety to your plate. Serve this with fresh veggies and Pita Bread.

Ingredients:

 Soaked, Cooked and drained Chickpeas        1 cup

Roasted Red Pepper                                    1 no.

Finely chopped Coriander leaves / Parsley     1 Tbsp.

Roasted White Sesame seeds                       1 Tbsp.

Ground cumin                                            ½ Tsp

Lemon Juice                                               2 Tbsp.

Olive oil                                                     1 Tbsp.

Red chili powder                                         ¼ Tsp.                                         Chopped fresh cilantro                                1 Tsp.

Salt                                                           To Taste.

Method:

• Soak the chick peas (Kabuli Chenna) for overnight. Next day cook it in pressure cooker and drain and keep aside.
• Place the red pepper in to a burner over a medium flame until skin is blackened on all sides toss it in ice,
• And chop it and keep aside.
• In a electric blender or food processor, puree the chick peas, with red pepper, cilantro/ parsley ,lemon juice, roasted sesame seed, cumin seed,  olive oil, red chili powder  and salt.
• Grind it until the mixture is fairly smooth and slightly fluffy.
• Transfer to a serving bowl and refrigerate for at least 1` hour..
• Sprinkle with chopped coriander leaves.
• Serve with veggies and pita bread.

Note:

• You can use tinned Chenna and Tahini (Sesame sauce) sauce.
• You can adjust the spice level to your taste.

Roasted Red Pepper Hummus