Month: September 2018

4 RECIPES WITH IDDLI+HOPPER BATTER

Calin's Kitchen Leave a comment

The recipes i’m going to post now are made with remaining iddli and hopper batter.Even

if the batter is less you can turn it into a serving .

I shall begin with hopper batter ,which was my childhood favourite,and my mom’s

speciality.

I reminisce the days when we woke up to the floating aroma from the kitchen,and

mom’s touch ( which all experience) on these pancakes with perfection still make me

drool.

So let me start with that recipe first…

1. BANANA APPAM / PANCAKES

INGREDIENTS

1 -2 cups left over hopper batter

2 eggs

2-3 bananas mashed

2 tblsp ghee

Jaggery or Sugar to taste

1/2 tsp cardamon powder

METHOD

Mix all the ingredients into the batter .You can make this in the hopper pan itself or use

pancake griddles to make .Pour a little ghee or oil in the pan you are using.Cook on both

sides and serve.

2. Nutty Jaggery Paniyaram

INGREDIENTS

1 cup hopper batter

1/2 cup nuts of your choice

1/2 tsp cinnamon powder

1 tsp ghee

Jaggery powder to taste

1 egg

Ghee or oil for frying

METHOD

Mix all the ingredients into the batter ,and pour into paniyaram moulds or make

pancakes.

Moving on to Iddli batter

1. SAVOURY VEGETABLE PANIYARAM

INGREDIENTS

1 cup batter

1 carrot grated

1 onion cut fine( spring onions/leeks could be used)

1-2 green chillies cut fine

1/2 tsp ginger garlic paste

1/2 tsp cummin

1/2 tsp pepper coarsely ground

1 tsp ghee

1 egg (optional)

Oil to fry

METHOD

Mix all the ingredients into the batter.

Heat the mould,add a tsp of oil in each mould,and pour batter to fill.Once it is cooked on

one side,turn over and cook till golden brown.

Serve with coconut chutney.

This is a quick and easy breakfast.

Suited for lunch boxes and snack time.

2.SPINACH ‘N’ CHEESE PANIYARAM

INGREDIENTS

1 cup iddli batter

Handful of spinach leaves

2 pips garlic

1 tsp cummin seeds

1 small tomato chopped

2-3 green chillies chopped fine

1 onion chopped fine

1 tsp oil or ghee

3-4 tblsp grated cheese.

Oil for frying

METHOD

First grind the spinach, cummin seeds,garlic to a fine paste and mix in with the rest of

the ingredients.

Use the paniyaram mould to make like for savoury paniyaram.

This does not need any chutney or dip to be served with.

Variation: You can add 1/2 cup rawa (sooji,rulang) to 1 cup dosa batter.Add water to

make a thin batter.Add few cut onions and green chillies with coarsely ground pepper

and cummin and make rawa dosas.

Note:I have not added salt in the above recipes.As the batter will have salt,please do

check for salt when you make the savoury ones.

PASSION FRUIT BUTTER CAKE

Calin's Kitchen Leave a comment

This recipe is the same as butter cake,but with an addition of passion fruit pulp and a

little yoghurt.

The yellow pulp of the passion fruit gives out that lovely light yellow color.In fact,the

aroma it creates while baking activates your taste buds no doubt…..Commenting on

taste,it is super awesome !So,do try and let me know your comments.

Moving on to the recipe now..

INGREDIENTS

200 gm butter

200 gm sugar

200 gm flour

4 eggs

Pulp of 3-4 passion fruits ( with seeds)

2 tsp.vanilla essence

1 tblsp curd or yoghurt

1.5 tsp baking powder

METHOD

Cream the butter and sugar till creamy.Add eggs one at a time beating well after each

addition.

Add the fruit pulp, curd, and vanilla essence. Beat for 2- minutes.(don’t worry if it looks

curdled )

Fold in the flour with baking powder and mix well.

Pour into a greased tin and bake in a moderate oven( 180 degrees) for 35- 40 minutes or

till done.( Skewer inserted should come out clean).

PANEER MASALA CURRY

Calin's Kitchen Leave a comment

This is a dish with no onions or tomatoes well suited with rotis.

Well,I was in a mood to prepare a very quick dinner,with a difference.

When it’s paneer what comes to your mind is, paneer butter masala and many other authentic dishes.

I wanted to make a stir fry filling for the chappathis I had decided for dinner.

I thought… why not try the mix I use for preparing non- veg dishes.

Excluding onion I made it and it turned out to be a lovely dish with a difference.

For the recipe now

INGREDIENTS

1-2 pkts of paneer

1 tsp.ginger garlic paste

1/4 cup curd

2-3 tblsp ghee

8-10 kashmiri chillies (soaked for 10-20 minutes)

1-2 tsp red chilli powder ( depending on your taste)

1.5 tblsp coriander seeds

1 tsp cummin seeds

1/4 tsp pepper powder

1 tsp garam masala powder

2-3 dates or raisins

A small piece tamarind ( size of amla)

Those who do not like to use tamarind can use amchur powder ( dry mango powder) ,lime juice,or vinegar

Salt to taste.

Curry leaves or coriander leaves to garnish.

METHOD

Cut the paneer and marinade with curd, ginger-garlic paste and set aside.

Pour 1 tblsp ghee in a pan and roast the coriander,cummin,tamarind the chilli powder

salt for 2-3 minutes .Remove from fire and grind to a paste with the soaked Kashmiri

chillies and dates .( If you are not using Kashmiri chillies you could use 1 tblsp Kashmiri

chilli powder.)

In the same pan add the rest of the ghee,and add the marinaded paneer and let it cook

for 2-3 minutes .Next add the ground masalas with the rest of the ingredients .Add 1/2 – 1

cup water and cook on medium flame for 10-15 minutes.If you need the curry thick add

less water.Serve hot.

PASSION FRUIT CAKE

Calin's Kitchen Leave a comment

Passion fruit is my favourite,and the juice made with the yellow pulp is awesome….

There are two types of pulp in passion fruit,one is colorless ,and the other is the luscious

yellow.The fruit covering is also of many colors,like yellow,pink,orange purple…This time I got

the yellow pulp with the pink covering.The sweetness of the pulp was too good ,that

turned out to be this yummy passion fruit cake . Vanilla sponge cake sandwiched with

passion fruit curd ( like lemon curd),Topped with butter icing,and passion fruit coulis (

with the seeds).To coat the sides I used toasted coconut.

Never to miss recipe,so do try this recipe and send in your comments.

img_20180913_105654985965892.jpg

INGREDIENTS (Sponge cake)

4 eggs (whites separated from yolk)

150 gm flour

1/2 tsp.baking powder

100 gm sugar

1 tsp vanilla essence

Method

Beat the separated egg whites to a stiff froth.Add in the sugar egg yolks, essence and

gradually beat till sugar dissolves and is creamy.

Fold in the flour,baking powder and mix well.

Pour into a greased mould and bake in a moderate oven for 30-35 minutes or till

done.Remove and allow to cool.

For the passion fruit curd

4 egg yolks

1/4 cup passion fruit juice

3-4 tblsp sugar ( or to taste)

1 tblsp.butter( unsalted)

Mix all the ingredients together except the butter,and cook on a bain-marie till thick.Add

butter ,mix and allow to cool .

Note: The quantity for the curd is for one layer.If you are making two layers double the quantity

For the passion fruit butter icing

150 gm butter

300 gm icing sugar (you can add more if you like a thicker icing)

2-3 tblsp fresh thick passion fruit juice

Beat all together till creamy and set aside.

For the coulis

2-3 passion fruit pulp ( with seeds)

1 tsp cornflour

Sugar to suit your taste.

Cook on a low flame till slightly thick.

Toasted coconut

Grated coconut toasted( no oil) till light brown .

To Assemble

Cut horizontally into half and spread the prepared lemon curd on the bottom layer.Place

the top layer and crumb coat with some icing .Keep in the fridge for 10 minutes.

Next coat or pipe the borders with remaining icing.

Pour the prepared coulis in the centre.

Coat the sides with toasted coconut .

Toppings and side coating can be made with chocolate ,almonds ,passion fruit jelly.