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Saturday, September 29, 2012

How to make Ginger-Garlic Paste at home ??

Ginger-garlic paste is invariably a common ingredient in many dishes and has many healthy benefits on our body.Though now a days,ginger-garlic paste is readily available in stores but I am somehow not comfortable using the store brought paste.This homemade paste hardly requires anytime to prepare.You can peel the skin of ginger & garlic watching your favorite TV shows and movies,then finally wash & add it to the blender.Does it take much off your time?? I know the answer is 'no' then what's stopping us from making these at home to keep it handy for all dishes.Make your own paste at home to ease you in preparing your delicious flavorful dishes !!

ginger a large piece 3"(refer notes)
garlic 20 cloves
oil 5-6 tbsp

-Peel the skin of ginger and garlic cloves.Wash and pat dry them in a paper towel.
-Blend it in a blender with oil until smooth.(Add oil slowly and little by little)
-Remove in clean dry bottles and preserve in refrigerator for future use !!

Servings ~ 100 gms

* You can add quarter of a spoon of salt to the paste too,some say it lasts longer.I haven't tried adding,this is a tip given by one of my blogger friends.
* You can prepare the individual paste too either ginger or garlic using the same method.
* If you want more quantity then increase the garlic,ginger and oil ratio accordingly.The basic rule is both ginger and garlic should be equal in quantity.
* Stays good for a month in refrigerator.
* You can make a label of your choice mentioning the date of preparation.
* You can cut the ginger along with skin ,but I usually remove the skin.

Friday, September 28, 2012

Egg fried rice (Chinese Style)

Chinese egg fried rice is a very common menu item in Chinese restaurants and a very popular one too.Though its a simple rice and doesn't much time to cook,but still there are a few things to note like the rice has to be just cooked enough and not over cooked.The best way to mix the rice is after chilling for 2 hours.Also,you may use your left plain rice to make a quick dinner or a lunch box pack.So,enjoy the chinese fried rice at home,do try it out !!!

basmati rice 2 cups
eggs 3 lightly beaten
beans 3 tbsp chopped small
carrots 1 shredded fine & long
peas 3 tbsp(refer notes)
garlic minced 2tsp
soy sauce light 4tsp
black pepper powder 1tsp
spring onion 4-5 sprigs (greeny part)
oil 2tbsp (6tsp)
water 3 cups +1/4 cup

-Wash the rice,soak for 15 minutes.Drain and keep aside.
-In a pot,add 3 cups of water,salt and bring to boil.
-Add the drained rice and cook on medium flame.Put off flame once its cooked.Spread it on a shallow plate,cover & refrigerate until use.
-In another pan,heat 1tsp of oil and add the eggs lightly beaten.Scramble it with a wooden spoon and cook until undone.Remove on a plate.
-In the same pan,Heat remaining 5tsp of oil,add the minced garlic.Saute until raw smell disappears.
-Add the beans,carrots & 1/5 tsp of salt.Toss it well for 5 mins and add 1/4 cup water mentioned.Cook covered on high for 6 mins,uncover the lid.Add peas and toss again for about a minute.The water should evaporate by now,if not dry up the water on high.
-Add the chilled rice breaking any lumps,add in the scrambled eggs.Toss it well.
-Add pepper powder & soy sauce.Mix well until combined.Adjust salt if required.
-Garnish with chopped spring onions & serve with some extra hot chilli chutney or soy sauce !!!

Servings~ 3 adults

* As soy sauce and the cooked rice contains salt,add salt at the end accordingly after checking.
* You can use fresh or frozen peas,I have used frozen ones.If using frozen,thaw and then use.
* In the same way,you can prepare chicken or prawns fried rice,except that cook the chicken or prawns with water,salt and pepper.Drain the water and add to rice like eggs.

I had a request from one of my blogger friends for the apple orchard photos,here it is dear :)

Thursday, September 27, 2012

Homemade Apple Jam

Last week,we had gone for apple picking in the nearby farms here.And believe me,I never had such tasty,juicy & delicious apples from stores.Kids really enjoyed apple picking and it was real fun for them to pluck apples from the hanging bunches all red & ripe.The farms had both red & golden delicious apples.So,what's all this blah blah leading all might have understood by now,Isn't it??Yess..Today's recipe is made with those delicious apples and its the home made apple jam.Earlier I had posted the Home made Grapes Jam,Do check it out here.Though jam making involves frequent stirring & efforts but its real worth making.The home made jams have the real taste & flavor of fruits embedded in them which is lesser in the store brought ones.So,give this a try & enjoy!!

Check out other apple recipes from this space: Rustic Apple CakeApple Cinnamon Toaster Struedel, Apple Pizza, Apple -Banana Halwa, Kashmiri Curried apple

apples(cored & peeled) 8 (refer notes)
sugar approx 1/3 cup(refer notes)
citric acid 1/2 tsp / lemon juice 2 tbsp
cinnamon powder 1/5 tsp
cardamom powder 1/5 tsp
water 1- 1 1/2 cups(refer notes)
yellow food color 2 drops(optional)

-Wash,peel & core the apples,Cut into small cubes.Keep aside.
-Blend half of the apples in the blender with very less water.
-Add the remaining cubes  into the sauce pan or non stick pan along with pureed apple,enough water to cook the cubed apples and sugar.Keep on medium flame,cook covered for 10-12 mins,until the cubes becomes soft & tender.Mash it with a potato masher or wooden spatula.
(Add enough water to the pan,add the cubed apples and sugar.Let the mixture come to boil,and cook for 10-12 minutes covered on medium flame.Check if cooked fully and then mash the apples.Add the pureed apples then and continue to the next steps as below.)

Apple puree & cubed

-Keep stirring the mix otherwise it may stick to the bottom of pan.It may take 30 -40 minutes on medium high flame to reach the jam consistency.Add the lemon juice/citric acid towards the end when its 90-95% done.Mix it well.
-Check test to see if done: Add a tsp of mix on a clean dry plate,wait for a minute.Hold the plate at 45 degrees to see if the jam is slipping down.If its done,the jam will not slip from the place you placed.
-Put off flame at this point and let it cool down completely before storing.

Servings~200 gms or a small bottle

* You can use any variety of apples except the green ones as am not very sure of the taste of jam with those.Adjust the water content accordingly to cook the apples more or less.
* Add the sugar little by little.Increase or decrease the sugar as per your taste buds.
* Adding food color enhances the color of the jam and gives a golden touch to it.You can omit that if u wish.
* You can puree the whole apples too and boil it to get the same results,but that takes more time of stirring and thickening takes longer.
* Adding cinnamon & cardamom gives an added flavor to jam like Kissan jam in India.
* I have added lemon juice in the recipe,it acts as a preservative and prevents crystallisation of sugar.
* Use glass bottles preferably to preserve jams & pickles.Also,sterilise the bottles,lids before use or sun dry the clean bottles for an hour so that no moisture remains in it.This increases the shelf life & stays good for months.

So,I have preserved the red apples for a longer time in the jam form,How do you tend to preserve apples?? :)

Wednesday, September 26, 2012

Sardine Fry / Mathi (Chala) Varuthathu

Sardine fry/ Mathi Varuthathu,a common menu entity in our place in Kerala and a popular one.I love this sardine fry very much compared to other smaller fish fries.I think many other Keralites would agree with me too though it leaves a strong odour when cleaned & fried.Earlier this fish was a common man's fish or a poor man's fish as it was very cheap but these days sardine fish prices have also gone high.Anyways,that apart from the recipe,this is a very simple delicious fry.Do check this out & enjoy !!

sardines 6( cleaned & cut)
chilly powder 2 1/2 tsp(refer notes)
pepper powder 1/2 -3/4tsp
turmeric powder 1/2 tsp
curry leaves few sprigs
Oil for shallow frying

-Clean the fish and rub it with salt & lime juice.Leave for 8-10 minutes.Wash under running water and then make 3-4 gashes on each side of the fish.(Sardine always leaves a bad odour when cleaning though tasty after its fried)
-Drain all water,Take the other ingredients in a bowl except fish and oil make a smooth paste adding few drops of water.
-Gently rub the paste all over the fish and leave for marination for 3/4-1 hour.
-Heat oil in a non stick pan preferably.When the oil is hot,drop a sprig of curry leaf and then place the fishes.Place heat on medium flame.(TIP: Curry leaf prevents the fish from sticking to the pan)
-Fry the fish one side,turn and fry both sides evenly.Drain on a paper towel to avoid excess oil.
-Serve hot with steamed rice !!

Servings ~ 6 fish fry

* Please modify the spices according to your tolerance levels.
* If you wish to add flavors,then you can add a tsp of ginger-garlic paste too though I haven't used that.

Tuesday, September 25, 2012

Lima Beans Stir fry | Avarakka(amarakka) Mezhukuparetti

Lima beans /Avarakka is not commonly found in our place but it is available in plenty at my husband's place.And so,this recipe is totally learnt from my MIL and this serves as a perfect side dish for rice.The dish is mildly spicy and my family loves this stir fry a lot.Though it takes a little time and effort to separate the beans cover and then cut it in pieces but its indeed worth the effort.Enjoy making this at home !! 

lima beans /avarakka 1 1/2 lb
onion 1 medium sized sliced
garlic cloves 3-4 sliced
chilly powder 3/4 tsp
turmeric powder 1/2 tsp
oil  2tbsp

Lima Beans(Avarakka)
-Wash and drain water 3-4 times.Take each avarakka,cut out both ends.Remove the tough side edges if any and then split open in two.Add the beans and cut the bean cover in 2-3 times.Repeat the same for all beans.Keep aside.
-Heat oil in  a pan,Saute the onion until translucent,add sliced garlic cloves.
-Lower flame and add spices.Let the spice powders leave the raw smell.
-Add the chopped beans,salt.Toss it well.
-Cover and cook for 8-10 minutes on medium flame.
-Uncover toss again,check for tenderness and cook again if not done.(The cooked ones changes color like french beans.)
-Serve hot with rice!!

Servings~ 3 adults

* Increase  the spiceness if required.Decreasing the spice will not taste good.

Sending this to South Indian Cooking Event #2 guest hosted by Sangeetha @ Spicy Treats

Monday, September 24, 2012

Corn Flakes Mixture (Kerala Style ~ Low Fat version)

Corn flakes as we know is a cereal very low in saturated fat and cholesterol.Also, a very good source of Vitamin A,riboflavin,niacin ,vitamin B6,vitamin B12,folate and iron.In kerala,we get the corn flakes mixture which mainly consist of plain corn flakes.Usually in that recipe,the corn flakes are deep fried but here I have omitted that step and dry roasted the corn flakes to avoid excess oil.Unlike the other regular mixture,this one has very less oil,lesser effort and a healthy one for kids snacks.Plain corn flakes withour any flavor suits best for the recipe.I have adapted this recipe from Ganga@ My Favourite foods,modified slightly.Thanx Ganga for the wonderful recipe.My family loves this mixture and we always had the store brought version.So,for a healthy change I tried these at home and am happy it came out good.Enjoy with a cup of tea !!

plain corn flakes 11/2 cups
peanuts 1/2 cup
chana dal (pottu kadala) 1/2 cup
beaten rice /aval 1/2 cup
chilly powder 2tsp
turmeric powder a pinch
curry leaves few sprigs
salt to taste
to make round boondhi
gram flour/ besan 1/2 cup
turmeric powder 1/4 tsp
to make thick sev
gram flour 1 1/2 cup
turmeric powder 1/2 tsp
chilly powder 2 tsp
asafoetida / kayam podia large pinch
Oil to fry (approx 350 ml)

To make bhoondis
-Make a thin batter with the ingredients listed above for making bhundis with water.The batter should be of the consistency of thin dosa batter.
-Keep aside.
To make thick sev
-Prepare a batter using the ingredients listed to a smooth dough.Add water little by little,keep covered.
-Heat a pan and add the corn flakes in it.Dry roast the corn flakes to 7-8 minutes on med-high flame,until you feel the crisp corn flakes.Keep stirring continously.Remove on a plate.
-Add oil in the same pan and heat the oil on medium flame.
-Scoop out the prepared gram flour dough in an idiappam mold (or slightly thicker mold) and press out in circular motion in hot oil.Turn with a slotted spoon and cook both sides until golden brown.Drain on paper towel and leave to cool.Don't break the circles at this point,wait to cool.Repeat until the dough is finished.Break the larger circles of se in smaller bits with hands.Keep aside.
-Using another slotted spoon,hold the slotted spoon over the hot oil and pour the batter for making bhoondis through it.You find small round balls falling through the spoon.Cook evenly all sides,drain on a paper towel.
-Add in the peanuts,fry them.Drain on paper towel.Add in the chana dal,fry them.
-Then,add the beaten rice,add a pinch of turmeric powder in it to color the beaten rice(I had for gotten to add turmeric powder and so the color is white if u see my pics) Drain them on a paper towel.
-Add in the curry leaves and garlic cloves.Fry and drain on paper towel.
-Finally,take a large bowl,add the fried bhundis,chana dal,peanuts,corn flakes,curry leaves,garlic slices,beaten rice.Toss it well.Add chilly powder and adjust salt.Mixture is ready.
-Serve or store in air tight container for future use !!

Servings~  a big bowl mixture

* You can add fried green peas as well.I have omitted that step.
* As part of becoming health conscious,I have omitted the deep frying of corn flakes.Please feel free to deep fry if you want it deep fried.Honestly,deep frying corn flakes adds more taste.The dry roasted ones are equally crisp and tastes good too !!

Sending this to South Indian Cooking Event # 2 hosted by Sangeetha @ Spicy Treats

Friday, September 21, 2012

Palada Payasam - A Guest Post for Divya !!

When Divya @ Divya's Culinary Journey invited me for her guest post,I happily accepted the opportunity.She is a wonderful blogger,good friend in this blogosphere and baking partners.She has a lovely space with varied collection of recipes.Do visit her space if you are new to her space and join too.Thanx Divya for the wonderful chance feeling happy & honoured.As always,I decided to celebrate the post with a sweet dessert.Isn't it,ryt??

Palada payasam is a very rich & delicious dessert in the banquet lunch(sadya) and marriages in Kerala.This is an yummy payasam authentic & traditional one.I have used home made ada using the second method,the link to which is here.The ada is broken rice flakes prepared using rice flour or ground rice.Do drop by Divya's space and check out for the detailed recipe !!

See you all there at her space for the recipe :)

Wednesday, September 19, 2012

Potato-Capsicum Masala

Potato -Capsicum masala is a very delicious combo and a very frequently used one.This combo works great for chapathis and healthy too.This is my style of preparing the masala and we just love this combination a lot with rotis.As its a very simple recipe,there is no advanced skills required to prepare and can be made by beginners in cooking too.Do check this out if you haven't tried this yet !!

potato 2
capsicum (yellow) 2
tomato 1 medium chopped
onion 1 sliced
garlic 3 cloves
fennel seeds 1tsp(refer notes)
chilly powder 3/4 tsp
turmeric powder 1/2 tsp
oil 3tsp
curry leaves

- Heat oil in a pan and pop the fennel seeds when oil is hot.Add in the curry leaves.
-Add the sliced onion and garlic slices.
-Take a microwave safe bowl and add in the potato cubes with enough water and salt.Cook on high for 10 minutes.
-Saute till translucent and add in the tomato chopped.
-Add the chilly powder,turmeric powder and add in the capsicum chopped.
-Add in the 3/4 cooked potato cubes enough water(1/2 cup) and salt.
-Cover and cook for 8-10 minutes.The masala turns thick and cooked by then,put off flame.
-Serve hot with rotis/chapathis !!

Servings~ 1 large bowl 

* You can skip adding the fennel seeds.My family does love the fennel flavor very much,so I frequently add in all curries.
* Add only half a cup of water once the potatoes 3/4th cooked are added to the gravy.Otherwise the curry becomes watery and will not taste good.

Sending this to EP Series-Oregano & Paprika/capsicum guest hosted By Kavi @ Foodomania

Tuesday, September 18, 2012

Fresh Cherry Tartlets

Tartlets refers to minature tarts baked consisting of a filling over a pastry base with an open top not covered with pastry.They are always tempting ones in bakeries.This is usually made with short crust pastry but here I modified it to phyllo sheets as short crust pastry uses more of butter.The tartlets made out of phyllo sheets were golden crisp in the sides which easily tend to break off when you bite through.This serves best for a dessert or kids party menu too.Though cherry is off the season now but do give it a try with dried cherries.I had this in my drafts and was postponed because of many activities.Do give these a try and Enjoy !!

More cherry recipes-

for filling
 fresh cherries 3 cups pitted
granulated sugar 1 1/4 cups
corn starch 3 tablespoon
for tart cups
phyllo sheets 12
melted butter to brush around 3 tbsp

-Place the pitted cherries over medium sauce pan on medium heat.Cover the pan and leave for 5-6 minutes.The cherries tends to leave considerable juice,remove from heat.
-Mix the sugar & corn starch together,add to the cherries.Give a quick stir and return to heat.
-Keep stirring until the mixture thickens.If it thickens very much,add little water to loosen otherwise put off heat.Let the mixture cool.

-Thaw the phyllo sheets as per packet instructions.Unfold the sheets,lay them straight,cover it with a ziploc cover or plastic cover and place a damp cloth on top to prevent drying it up.

-Take out each sheet,fold it twice to get four layers,brush slightly each layer to stick together and then place it in a muffin tray after greasing the pan with oil.Repeat the same for other cups
-Pre heat oven to 375 degrees F.
-Add 2tsp of filling in each cup.Top it with half a tsp of butter on the filling so that it doesn't dry up when baking.
-Place in the oven and bake at 375 degrees F for 15 minutes or until the sides turn golden brown and crisp.
-Remove from oven and serve warm !!

Servings 12 tarts

* You can use short crust pastry for the base too.I made a few using regular puff pastry sheet.They were good too,but should be served warm.

Sending this to Best Tart Event hosted by Priya @ Culinary Chronicles

Sending this to Bake Fest # 11 hosted by Archana @ The Mad Scientist Kitchen

Saturday, September 15, 2012

Oreo Cookies

Oreo cookies, read it ryt,friends !! This month Baking Partners opted for a theme challenge and the theme was cookies.There were three recipes in this list; wherein you can try either of the three or all three.I just tried Oreo cookies as its my kids favorite and  as u know  am tightly packed up this month with many activities at home.Thanx to Swathi @ Zesty South Indian Kitchen & Reeni @ Cinnamon Spice & Everything Else for the wonderful chocolaty sandwich cookies .The cookies were just perfect except the sugar content in the dough can be increased slightly  to 1/4 cup more.Otherwise the sandwich was just perfect and delicious.

The texture was similar to the store brought oreo cookies but slightly bittery in taste.I think you can reduce the amount of cocoa to 3/4 th cup and increase the sugar to 1/4 cup more.If you would like to join baking partners,see details here.In the mean time,check this out & enjoy making these at home !! 

For cookie dough    
unsalted butter (room temperature)  85g/ 6 tablespoon  
 106.3g / ½ cup (refer notes)
brown sugar 
 42.52g/ 3 tablespoon 
3/4 teaspoon  
baking powder 
 1/4 plus 1/8 teaspoons 
baking soda 
1/4 teaspoon 
instant coffee powder 
1/2 teaspoon (refer notes)
vanilla extract 
1 1/2 teaspoons 
egg yolks 2
all purpose flour (or rice flour), sifted 
 113.4g / ¾ cup 
cocoa powder, sifted 
 85g / 1 cup  (refer notes)
For the filling:
shortening or unsalted butter at room temperature 
 56.7g/ 4 tablespoon  
powdered sugar, sifted 
 141.7 / 1 ¼  cup 
vanilla extract 
1 teaspoon 
a pinch of salt


To make the cookies: 

-Using a hand or stand mixer set to medium speed, cream together butter, both sugars, salt, baking powder, baking soda, espresso powder, and vanilla extract until combined. With mixer still running, add in egg yolks one at a time. Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.
-Turn mixer to its lowest setting. Dump in flour and cocoa all at once. The mixture will be stiff. Continue mixing until uniform. Shut off mixer. Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball. Use your hands to flatten into a disc.(You may begin rolling the dough right away, or you may wrap it with plastic and refrigerate for up to a week. If you've kept the dough refrigerated, let it sit at room temperature to soften before starting to roll.)

- Preheat oven to 350°. Sift some cocoa powder onto the counter (using cocoa instead of flour gives the Fauxreos their uniquely dark color). Use a rolling pin to roll the dough to 1/8" thickness.(When finished, slide a metal spatula between the dough and counter to loosen. This will prevent the cookies from sticking.)
-A 2" round cutter makes perfect "Oreos" but use any cutter you like. Cut out the cookies and use a metal spatula to lift and transfer to cookie sheet.(I used a bottle cap to cut out the cookies)
-Arrange cookies on ungreased cookie sheet. (If the cookie sheet is dinged up or uneven, line with parchment paper first.) The cookies will not spread during baking, so they may be arranged quite close together. Set the sheets aside.

-Gather up, knead, and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet.
-This is an added step,you can directly place the rolled cookies in the oven.If you wish to add texture to the cookies, place any remaining dough in a mixing bowl. Mix with a hand or stand mixer and add about 1 tsp of hot water or coffee. Continue adding hot water/coffee, a teaspoon at a time, until the dough has thinned into a paste. You can always add more liquid, but you can't take it away. Add slowly and let each addition mix in fully before adding more. When the mixture reaches a frosting-like consistency, use a spatula to scrape it out. Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner.Pipe some sort of design atop each cookie. A tight cornelli design gives the impression of an Oreo. But anything will do, have fun with your designs!
- Once the cookies have been decorated, bake for 10 - 12 minutes, or until firm to the touch in the pre heated oven. If your oven has an uneven heating element, rotate the cookie sheets after six minutes. Once the cookies have baked, cool thoroughly, directly on the cooling rack.

To make the filling: 

-With a hand or stand mixer, cream together shortening/butter, powdered sugar, vanilla, and salt. Cream on medium speed for five minutes; use a rubber spatula to scrape the bowl down periodically. The long mixing time aerates the filling, making it especially white and less gritty.
Using a spatula, transfer the filling to a pastry bag fitted with a plain tip. Alternately, portion with a melon-baller sized ice cream scoop, or by using Ziploc bag with the corner snipped off as a makeshift pastry bag.

 -To assemble the cookies: Flip half the wafers upside down. Onto each, pipe or scoop 1 teaspoon of filling (specifically: 1/4 oz for Double Stuf, 1/8 ounce for regular) directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.

  -Transfer cookies to an airtight container and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it (especially if you're using butter) will solidify the filling, restoring its proper texture, and bonding it with the wafers. Serve with tea or coffee !!

Servings~ 16 sandwich cookies or 32 single cookies

* You can increase the sugar to upto 3/4 th cup instead of 1/2 cup in the dough as the cookies were bittery sweet.
* You can also reduce the instant coffee powder to 1/4 th tsp.

Sending this to Baking Partners hosted by Swathi @ Zesty South Indian Kitchen (If u wish to be part of our team and would love to develop your baking skills,then this group is the right one for you-Baking Partners an effort by Swathi @ Zesty South Indian Kitchen :-))

Baking Partners

Sending this to Bake fest # 11 guest hosted by Archana @The Mad Scientist Kitchen

Sending this to Shema 's Cookie Party event hosted @ Life Scoops

Tuesday, September 11, 2012

Kuzhi Paniyaram | Savory Unniyappam

Paniyaram or savory unniyappam is a popular savory snack in the blogosphere made of made out of left over dosa/idli batter.Blogging introduced me to this wonder guilt free snack and thanx to all my friends who introduced the recipe to me.Now,this has become a regular snack at home and sometimes breakfast too.Everyone loves it at home and is quite healthy too.I hooked this recipe from 'show me the',this is a real delicious snack if you love savory.The only change I made in this recipe is I added corn kernels to it.Kids really love the crunchy and sweet corn kernels in the balls.These days am going quite busy with a number of activities going around at home,Thanx to all wishes on my hubby's birthday dearies..Conveyed all.Last weekend we had our group Onam celebration,now next week its my younger son's birthday coming up.So,now you can imagine the amount of work extra laid on me and that's the reason of my irregular visits in blogs.Hopefully by next week I'll be free,so enjoy this yummy snack at home !!

Please check out-
Potato stuffed paniyaram
Chettinad Egg Paniyaram

left over idli/dosa batter 3 cups
semolina /suji 1/2 cup
water (refer notes) as needed
salt to taste
green chillies chopped fine
cilantro 3-4 sprigs chopped
oil for frying
for seasoning
mustard seeds 1/2 tsp
onion 1/2 medium chopped
corn 1/3 cup
ginger 1/2 tsp
hing /asafoetida powder/ kayam podi a pinch
oil  2 tsp

-Add salt,green chillies,cilantro ,semolina and left over idli batter.
-In a pan,heat oil in a pan.Splutter mustard seeds and pop.
-Add asafoetida,curry leaves,onion ,corn kernels & ginger.
-Saute till onion turns translucent and add to batter.Mix well.
-Add water if required to balance the pouring of consistency.
-Heat the paniyaram pan / unniyappachatti and add few drops of oil in it.
-Spoon in batter in each mold and allow to cook.

-Once lightly golden brown,flip othe other side with the help of a skewer or fork.
-Remove them on a paper towel.
-Serve it with tomato chutney or coconut chutney !!

Servings ~ 4 adults