Pizza rolls

I've been wanting to  make pizza for ages ofcourse from scratch.But somehow things never work out.Either i have no veggies for toppings or no cheese.So this time i just decided i should go and make something with a pizza base.I made the pizza sauce the day before.Also the idea was to make pizza pinwheels but what happened was not very nice to look at but tasted really yummy and my kids loved it.

Kanda batata Poha/ Flattened rice

What I've been upto lately I have to write here that I wouldn't want to make a post on my blog - watching the same movie back to back whole of last week ever since I first watched it.Its been a while since I've gone bonkers over any movie.

Appams and Velam Appam - Lacy pancakes with jaggery

 Appams make festival special breakfasts and dinners. They make a good combination with easy stews and curries.I make them often because its easy to store in the refrigerator for daily morning breakfasts too.

These appams just have jaggery sprinkled over it but you have to take my word that it takes the plain ones to totally different level with just that speck of sweet sprinkled over it.The ones you see below are plain appams.

To make the basic appam batter you need


Raw rice/pacha arisi 3 cups
Idli rice/boiled rice 1 cup
Cooked rice one hand full or half a cup
Urad dal/ulundhu half cup
Grated coconut half cup
Coconut water (optional) of one coconut
Appa soda/baking soda a generous pinch
Salt 1 tsp or more


- Soak all of the above rices and dals together for 2 hours, now grind into a smooth batter in a blender adding the remaining ingredients.Add salt and a pinch of baking soda and stir well.
- Allow this batter to ferment for 8-10 hours.

To make the plain appams:

• Once the batter is fermented, check the consistency of the batter it has to be a little more runny than dosa batter.If its too runny it may stick to your kadhai/vessel.
• Heat the kadhai use a nonstick one if you want to reduce the hassles of sticking appams.Cover with a lid.
• Pour 1 large ladle of the batter to the centre of the kadhai and swirl the kadhai so it coats the sides of the vessel cover and cook until the centre is done for 2-3 mins on a medium flame.
• Repeat for all the batter as required.

To make the vellam appams :

• Same procedure as above just sprinkle scraped jaggery/ vellam to the centre of the appam cover and cook same way as plain ones.

Serve hot appams with chicken Chettinad curry, chicken stew or vegetable kurma or egg kurma or just plain milk or coconut milk.
Vellam appams are good to go as they are.

Some tips to get the appams right :

- If your vessel is nonstick then the appam will leave the sides once its cooked and the sides are crispy if not then pour some oil in the vessel you're about to use to make the appams over night.In the morning drain the oil, wipe the vessel with a kitchen towel rub a cut onion and then pour the appams.Hopefully it won't stick then and will be smooth making them.

- Instead of jaggery you can use palm jaggery or karupukatti too tastes good too.


Sending this to Lets Cook for Christmas @ Just not the cakes, Favorite Recipes:Christmas, Christmas Recipes

Appams and Velam Appam - Lacy pancakes with jaggery

 Appams make festival special breakfasts and dinners. They make a good combination with easy stews and curries.I make them often because its easy to store in the refrigerator for daily morning breakfasts too.

Capsicum Scrambled eggs /Egg burji with capsicum

Eggs and bread are one incredible combination.On days when I am super lazy or just fancy having a good lunch I have bread and my favourite egg burji.Try adding a few slices of capsicum it just gives those eggs that incredible flavour I love.

I make this quick side dish for chapathis usually on mondays when I just can't drag myself off the bed.

Scrambled eggs aren't rocket science I know everyone makes them and everyone has their own favourite way to cook eggs.This one I like especially with bread and a tall glass of orange juice for lunch :) I have to be in bed but I'm thinking of egg burji on a toasted slice of bread now.

Preparation time - 15 minutes

Serves one generously

You need

Eggs 1 

Onion 1 medium chopped finely

Tomato 1 small chopped finely

Capsicum a small piece or large as you like chopped finely

Curry leaves 4-5

Cilantro few 

Oil 1 tablespoon

Salt to taste

CHilli powder 1/2 tsp

Mustard seeds 1/2 tsp

• Heat oil in a pan, add mustard seeds,curryleaves, onions saute till transparent.
• Add tomato and cook until done.Next add the capsicum.
• Once the capsicum is tender add salt and chilli powder.
• Break the egg into the pan and stir vigorously until the egg is nice and dry.
• Turn off the heat once the egg is all done.
• Sprinkle chopped cilantro leaves.

Enjoy delicious scrambled eggs with bread :)

Capsicum Scrambled eggs /Egg burji with capsicum

Eggs and bread are one incredible combination.On days when I am super lazy or just fancy having a good lunch I have bread and my favourite egg burji.Try adding a few slices of capsicum it just gives those eggs that incredible flavour I love.

Black Grapes Jam

I have been excited many a times when it comes to making or trying new recipes but this "jam making" has been exhilarating :) It was on my to-do list for a while and I didn't spend dreaming(yes i dream about food!Do you?) about it for days but it was running at the back of my mind for a while.

I know how many times I've mentioned about my love for bread and so jam or any other spread is equally important to me.But until recently I never thought or wanted to make jam at home :) My DH mentioned that mil used to make tomato jam to accompany appams when he was young, that was when the idea or need to try jams was born.

 Anyway I didn't do pretty much anything is this whole process except look up for the right recipe which was from HERE. Also a very amazing informative blog there where I always get beautiful results(like this one).THe original recipe has a beautifully done pictorial.I didn't have time to take elaborate pictures but I have a collage for you mentioning the steps.

Here's how we make this really beautiful jam.

You need

Black grapes 1 kg ( i used 1kg +100 gms) 

Sugar 2 n half cups

Other things you will need - a colander to strain the pulp, a wooden spoon, a heavy bottom wide mouth vessel,2 sterilized bottles, a small stainless steel plate.

• Wash and dry the grapes with a dry towel.Pick them from the stalks.
• Peel the grapes, if you press the grapes from the other side(not the stalk side) the pulp will slip away from the peel.Do not THROW away the peels we NEED them.
• Place the small plate in the freezer now.
• In the heavy bottom pan, add the pulp and on a low heat cover and gently bring to a boil.Keep stirring and I occasionally mashed the pulp with the back of the spoon.Once all the grapes has broken down now turn off the heat.
• Strain this mixture through a wide holed colander or mesh.Almost all of the pulp will pass through the rest and the seeds you can discard.
• Add the strained mixture back to the deep vessel, add the skin(told you we need it).
• Bring this pulp mash + peels to a boil let it boil for about 2 minutes and now you can see why we added the peels yes to get that gorgeous purple color.
• Add the sugar and stir it in.Keep the flame on medium high and keep stirring.The jam has to reach a thick dropping consistency.If you lift the spoon initially the liquid drips quickly we need to keep stirring until this thickens and a slightly thickish liquid drops.(Don't worry this took about 5-7 minutes thats all)
• The test to know if our jam is ready - take the plate that we kept in the freezer, add a dollop of the jam and keep this back in the refrigerator, after 2 minutes when you tilt the plate you should see a jelly like texture thats not runny at all.Else just draw a line on the dollop of jam and the line should remain without the liquid covering it up again.
• Once we checked the required consistency, i left the jam for about 10 minutes and then poured it into my sterilized containers.I left it open for about half hour then closed it loosely with the bottle cap.Since I know the jam won't last long enough I didn;t do anything to preserve it for a long time.I left the bottles on my kitchen counter until after dinner and at bedtime i refrigerated it where it is still nice and safe.

The step wise pics in that order of preparation : 

Enjoy yummy luscious grapes jam with your bread for breakfast(or anytime) !

Notes :
- I initially thought of discarding the peels and soon after i tasted the jam with the peels i knew what a big blunder if would have done if i threw it.The peels make the jam so tasty with chewy bits while you eat it.
- I sterilized the bottles in the morning and we started making the jam only at tea time.
- Its been a month almost and one bottle is almost gone now.But its tasting good as new.
- We got 2 500gm jars full of jam(upto the brim) 

Black Grapes Jam

I have been excited many a times when it comes to making or trying new recipes but this "jam making" has been exhilarating :) It was on my to-do list for a while and I didn't spend dreaming(yes i dream about food!Do you?) about it for days but it was running at the back of my mind for a while.

Pasta with cheese and lime chicken

, 

Its been  while since we had pasta, so i made it for breakfast this weekend.Since i had some chicken in hand so this is what i whipped up and it was a wonderful breakfast a break refreshing break from our everyday southindian fares or breads.

 

 I usually make plain pasta for my lil one and she doesn;t like any spices except in her chicken.So since the pasta had chicken it was a great weekend treat for her and us all alike.My laptop charging wire is broken and so i had to sit on this desktop of ours and compose this and its taking forever!finally i'm glad atleast i can post something after a week.We all know how addictive blogging can be ;)

 

 You need

Pasta any shape cooked 1 large cup

To make the sauce

Onion puree 1 large onion

Tomato puree 2 medium tomatoes

Garlic pods minced 4 5

Capsicum  half a medium sized one chopped finely

Carrot 1 medium chopped finely

Garam masala 1 tsp

Pepper powder 1/2 tsp

Tomato sauce 1 tsp

Oil/Butter 2 tsp +2 tsp

Salt to taste

Cheese cubes 1

To prepare the chicken

Boneless chicken pieces chopped in to small pieces half a cup

Salt to taste

Red chilli powder 1/2 tsp

Lime juice of half a medium lime

Oil 1 tsp

Heat oil in a pan, add the chicken and fry until done.Keep aside.

• In a pan heat 2 tsp oil, add the chopped vegetables and saute them well.Keep aside.
• Heat oil in same pan, add oil, add the chopped garlic and saute well.
• Now add the onion puree and fry well until the oil leaves the sides.
• Add the tomato puree and tomato sauce and cook well until both are well combined.
• Add the garam masala and pepper powder.
• Add the cooked pasta and mix well.Check for salt.
• Add water if you want it a little loose.
• Mix in the sauteed vegetables and lime chicken.
• Add chopped cheese cubes.

http://foodssrilanka.blogspot.sg/2013/03/cook-like-celebrity-chef-5.html

Sending this to Bon Vivant:Kids Delight, One pot meal

Pasta with cheese and lime chicken

, 

Its been  while since we had pasta, so i made it for breakfast this weekend.Since i had some chicken in hand so this is what i whipped up and it was a wonderful breakfast a break refreshing break from our everyday southindian fares or breads.

 

Kuzhi paniyaram with mix vegetables - Spiced Lentil dumplings

I had this last batch of my idli batter sitting and staring at me.Usually the last batch is a little too fermented to be made into dosas(lentil crepes) so I make them into kuzhi paniyarams and this time i added some vegetables.

You can add grated carrots, peas and other soft vegetables to this batter and season it (takda) with mustard seeds,curry leaves and then make the paniyarams.

 I usually like to serve it with a tangy spicy chutney the one you see in these pictures is a onion tomato chutney.I have explained how to make kuzhi paniyarams in detail in my other post check it out..

You need
Idli batter
Grated carrots, onions, tomatoes all finely sliced 1 cup
Salt to taste

To season:
Oil 2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Urad dal/white lentils 1/2 tsp
Channa dal/Bengal gram 1/2 tsp
Curry leaves 2 springs finely chopped
Ginger grated half a tsp
Chilli powder 1/2 tsp
Chopped cilantro/coriander leaves 2 tablespoon full

• In a pan heat oil and add the ingredients for the seasoning one after the other and allow each of them to fry well.
• Add this to the idli batter and mix well.
• In another pan, heat oil and fry onions, tomatoes until soft, add the grated carrots and let it cook well.Add this to the batter as well.
• Mix everything together and let it sit for about 10 minutes.
• Heat the paniyaram pan and pour spoonfuls into the moulds cover and cook on each side until done.
• For the chutney - grind 1 medium onion/few baby onions, 1 medium tomato, 2 tablespoons of grated coconut, 1 tsp sambar powder, salt to taste, enough water to grind to a smooth paste.Heat oil in a pan, and pop some mustard seeds, add the ground paste and let it simmer for a few minutes until the raw onions smell goes away.

• Enjoy hot paniyarams with tangy chutney :) 

Have a Good morning!

Sending this to Lets cook - Healthy breakfasts , Bon vivant -Healthy appetite, New U -2013,Mission breakfast , Foodabulous, CookCookandCook andThoushaltcook

Kuzhi paniyaram with mix vegetables - Spiced Lentil dumplings

I had this last batch of my idli batter sitting and staring at me.Usually the last batch is a little too fermented to be made into dosas(lentil crepes) so I make them into kuzhi paniyarams and this time i added some vegetables.

Scrambled eggs and bread - twist to your morning breakfast

A brand new year has arrived and Hope you are all having a good time welcoming it.While we love to indulge in some good food, breakfast needs to be a hearty affair and this one is a refreshing twist to our daily breakfasts.

Bored of your daily breakfast - eggs and bread?Try this version of the humble breakfast!

My mom used to make this often especially when we have leftover stock of bread.You can call it a remake- recipe.I simply love it and so will little kids.Especially if my mom makes it for me i can have it everyday :) Such a bliss to have someone make breakfast and tea for you!

You can make this with or without eggs (for those who want a vegetarian version) but eggs make a huge difference to this recipe.

You need

Bread 5-6 sliced chopped into small squares / as much as needed

Eggs 2

Onions 1 large sliced finely

Tomatoes 2 large chopped finely

Curry leaves 2 sprigs

Oil 1 tablespoon

Mustard seeds 1 tsp

Chilli powder 1 tsp

Garam masala powder 1 tsp

Salt to taste

Coriander leaves/cilantro a few sprigs chopped finely

• Heat oil in a large pan/vessel, add the mustard seeds let them pop.Add curry leaves, followed by onions let it fry well.
• Once the onions are nice and soft add the tomatoes and let it cook well and get mashed.Add a little salt to speed up this step.
• Add chilli powder, garam masala and fry well.
• Now add the eggs and mix well so they get scrambled.

• Next add the chopped bread and mix well.Check for salt.

• Sprinkle chopped coriander leaves and serve hot with a mug of coffee! 

Sending this to Innovative Recipes-2013@LemonKurry , Celebrating first anniversary@Siris food , Lets cook - healthy, WTML, Bon vivant#11 - Healthy appetite

Scrambled eggs and bread - twist to your morning breakfast

A brand new year has arrived and Hope you are all having a good time welcoming it.While we love to indulge in some good food, breakfast needs to be a hearty affair and this one is a refreshing twist to our daily breakfasts.

Bored of your daily breakfast - eggs and bread?Try this version of the humble breakfast!

Super soft Butter milk pancakes

Have you woken up on a Saturday itching your head about what to make for breakfast??This saturday morning i woke up exactly like that.And I thought let me make some pancakes.Now my LM won't even touch pancakes but even she had these with what turns out to be her favourite topping...take a wild guess??...condensed milk!!!

I used to be always fascinated by none other than Nigella Lawson making these little beauties on tv.At one time i was so obsessed with these I used to make them every weekend.Then i got a little too conscious about all the flour its got.But its a good breakfast for kids.These should be good enough with whole wheat flour but this time i stuck to all purpose flour.

Any fresh fruit crush or jam should taste beautiful with these fluffy pancakes.I had black currant jam in hand and DH enjoyed it with some honey, butter, jam and the winner for both dad and daughter was condensed milk!

Preparation time: 30 minutes (including cooking time)

You need 

All purpose flour 1 cup
Cold Milk 1 cup + lemon juice from a wedge of small lemon
Egg 1 large
Curd 2 tsp
Pinch of salt
Baking powder 1/4 tsp
Baking soda 1/4 tsp
Sugar 2-3 tsp
Vanilla essence 1 and half tsp
Vegetable oil/butter 2-3 tsp

•  Whisk an egg in a wide mouthed bowl, until pale yellow.Add milk and lime mixture with curd and mix well.
• Add the oil and vanilla essence and mix well.
• Now add the flour, salt,sugar, baking powder and soda and mix all until well combined.
• Heat the pan/griddle and pour ladle-fulls of the mix, when tiny bubbles appear on the edges/throughout the top of the pancake, its ready to be flipped over.
• Repeat until you finish off all the batter.

almost gone!

• Serve the pancakes hot with any favourite toppings of your choice - jam,honey,butter,chocolate sauce or even condensed milk and don't forget to grab your hot cup of coffee to go along!

Tips :

• All purpose flour can very well be replaced with whole wheat flour, check out my whole wheat flour pancakes here.
• If you're planning to use some super sweet topping like condensed milk or even honey you can reduce or totally cut down on the sugar in the pancake mix.

Sending this to Kid's delight - warm foods, Serve it - griddled, Fun-fair foods, 30 minute Meal mela, Love lock series - Breads

Super soft Butter milk pancakes

Have you woken up on a Saturday itching your head about what to make for breakfast??This saturday morning i woke up exactly like that.And I thought let me make some pancakes.Now my LM won't even touch pancakes but even she had these with what turns out to be her favourite topping...take a wild guess??...condensed milk!!!

Rawa Idli- Steamed semolina cakes

Instant(almost!) breakfast idea  = Rawa idlis.I made this on a weekend when i usually run out of dosa batter and everything else.So I decided to try these easy idlis.They were smooth soft and filling.

The secret ingredient to making these idlis is curd/yogurt and a pinch of baking soda/eno fruit salt.You just have to mix it all up and leave it overnight and steam the idlis in the morning.Done!

Since the rawa/semolina is a little bland you have to work on the extra flavouring part and make a nice coconut chutney to accompany it.We all loved it at home.It was super filling too.

I checked a few recipes before i settled on this one.

You need

Roasted rawa/semolina 1 cup

Curd 2 cups + a little water/curd (to get the consistency right)

Salt to taste 

for the seasoning

Oil 1 tablespoon

Mustard seeds 1/2tsp

Channa dal/bengal gram 1tsp

Urad dal/black gram  1/2tsp

Curry leaves 1 sprig chopped finely

Coriander leaves few sprigs chopped finely

Cashew nuts chopped and roasted in ghee few

Grated carrot 2 tablespoon

Ginger grated 1/2 tsp

Grated coconut 1 tablespoon or more as per your taste

Just before steaming the idlis we need to add 1tsp of baking soda/eno fruit salt

• Mix the roasted rawa with the curd and salt and leave it overnight.
• In the morning, heat oil in a pan and add the ingredients for the seasoning one after the other.
• Mix this seasoning into the raw/curd mixture and stir well.
• Grease the idli moulds and then mix the baking soda to the rawa idli batter. 
• Pour spoonfuls of batter into the greased moulds , garnish the idlis with a cashew and few pieces of carrot gratings and place the idli stand into the steamer and cover the vessel and cook for 10-12 minutes or until done.You can use the pressure cooker without the whistle.

• Once cooled, the idlis are ready to be served with coconut chutney.

Sending this to Kids delight @ Cook's job & Spicing your life , Go nuts, Lets cook :Kids special 

Rawa Idli- Steamed semolina cakes

Instant(almost!) breakfast idea  = Rawa idlis.I made this on a weekend when i usually run out of dosa batter and everything else.So I decided to try these easy idlis.They were smooth soft and filling.

Savory French Toast

I have mentioned this a few times in my blog that I'm a bread-lover.This toast is so yummy and easy to make for a easy breakfast on the go.I have added some vegetables to the toast which makes it extra tasty and healthier.

Like you all may already know french toasts can be served both sweet and savory.This is a slightly pepped up version for you people who love your morning bread and eggs.

The sweet french toast is yummy no doubt served with a hot cuppa!Generally french toast is a good way to use up stale bread as is a yummy bread pudding.But who's asking if you use fresh bread :)

French toast can be served just as it is with fruits and cream,honey,butter or any sauce of your choice.Also you can use slices of french toasts and make your favourite sandwiches.

You need
Bread slices 4 cut half or whole
Egg 1 beaten
Milk 4 tablespoons
Salt to taste
Pepper as per your need
Potato 1 small boiled,grated or mashed
Capsicum 1 tablespoon chopped finely
Cilantro chopped finely

• Mix the eggs and milk in a wide bowl and whisk well with salt and pepper.Then add the vegetables and mix well.
• Heat a nonstick pan and grease slightly, dip the bread in the egg and vegetables mixture and place it on the pan.Fry the toasts until golden brown on either sides.

• Serve hot with chutney or tomato sauce and enjoy with your hot cup of tea.

Sending this to Breakfast ideas :Bon Vivant Moments@Sumee's culinary bites, Lets make sandwiches@simply.food,