Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling

Sojji Appam

Ingredients for outer covering.
Maida/all purpose flour - 3/4 cup
Fine White Rava/Sooji - 1/4 cup
Salt a pinch
Turmeric powder - 1 generous pinch
Oil- 6 tsp
Water - as needed ( around 1/4 cup)

Sojji Appam

Method
Mix all above ingredients together in a bowl except water.
Mix till it resembles like bread crumbs.
Now slowly add water little by little & form a soft dough.
Cover the dough with a lid & rest for 30 minutes to 1 hour.
Divide the portion to equal size balls,cover & keep them  ready.
Yields around : 15 appams
Filling ingredients
White Rava/Sooji - 1/2 cup
Jaggery - 3/4 cup
Grated coconut - 1/4 cup
Ghee - 1tsp
Salt a pinch
Cardamom - 6 crushed
Water - 2 & 1/2 cups

Sojji Appam

Method
Dry roast rava in low flame till colour changes,do not over fry & burn them.
Add water & jaggery in a bowl bring to a boil,filter to remove any impurities.
Now boil the jaggery water lower the flame add the rava,cardamom powder & coconut.
Mix well till the rava is cooked & the mixture leaves the sides of the pan.
Switch off the flame add the ghee mix well.Cover & keep for 5 minutes.
Divide the portion to equal size balls.
Other ingredients
Oil to deep fry
Ghee - 1 tbsp

Sojji Appam

Method
Grease a plastic sheet place the outer filling dough, slightly flatten the dough.
Place a filling mixture ball at centre.Cover the outer filling to seal it properly.
Flatten it to a semi thick disc using your finger or rolling pin.Prick once with a fork on top.
Heat oil in a pan add ghee to it when hot slide the appam into the hot oil.
Deep fry both sides in medium high flame till golden brown.
Place it on a kitchen paper to remove excess oil.
Enjoy your sojji appam hot or warm !

Note:
a) Finely chopped cashew nuts can be added for the filling for extra taste.
b) Add water little by little to form a soft dough.Consumption of water may vary according to the quality of sooji.
c) You can add oil & ghee of equal quantity for deep frying.Here i used just 2 tbsp.

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Kerala Chicken Roast Recipe / Chicken Roast Recipe / Chicken Dry Roast Recipe

Kerala Chicken Roast

Ingredients
Chicken pieces - 15 medium size
( I used boneless )
Salt to taste
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Whole pepper - 1/8 tsp
Red chilly flakes - 1 tbsp heaped
Fresh curry leaves - a handful
Ginger & Garlic together - 1 & 1/2 tsp
Lemon juice - 1 tsp
All purpose flour - 1 tsp
Fennel seeds / Somph - 1/2 tsp
Red food colour - a pinch ( optional)
Coconut oil to shallow fry
Method
Wash the chicken pieces with little turmeric powder,drain the water pat them dry & keep it aside.
Take a mixi jar add curry leaves,pepper,red chilly flakes,fennel seeds,grind to a coarse paste,do not add water while grinding.
Take chicken in a wide bowl now add the ground paste,1 tsp of coconut oil & all the above mentioned ingredients.
Mix well to make sure all the pieces are well coated with the masala.
Cover it with a lid & rest it for 2 to 3 hours.If you have time marinate overnight in fridge.
Heat coconut oil in a pan slowly drop the marinated pieces in batches.
Shallow fry both sides in medium high flame till they are cooked & brown.
Remove it on a kitchen paper for extra oil to get absorbed.
Best served as a side dish.You can also serve as an appetizer.

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Gopalkala Recipe For Krishna Janmashtami / Poha In Dahi Recipe / Dahi Poha Recipe

Gopalkala

Ingredients
Poha / Beaten Rice - 1 cup ( Heaped)
( I have used thin poha here,if you are using thick poha rinse once in water and strain )
Curd - 1 cup
Milk - 3/4 cup
Salt to taste
Sugar - 2 generous pinches
Chopped cucumber - a handful
Grated ginger - 1/8 tsp
Grated coconut - 1 tbsp
Ghee - 1 tsp
Jeera / cumin seeds - 1/2 tsp
Chopped green chillies - 1
Method
Heat ghee in a pan and temper it with jeera & green chillies.
Take a bowl mix poha with all above ingredients including the tempering.
Gently mix & offer it to Lord Krishna.

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Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice

Puli sadam

Tempering ingredients

Sesame oil - 2 tbsp
Mustard - 1 tsp
Urad & Channa dal each - 1/2 tsp
Red chilies - 3
Slit green chilies - 4
Grated ginger - 1/4 tsp
Curry leaves
Peanuts - 2 tbsp
Hing - 1/2 tsp
Methi powder - 1/2 tsp

Other ingredients

Rice - 1 & 1/2 cups
(cook the rice with 3 cups of water till grains are separate)
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Semi thick tamarind juice - 1 cup

Method

Heat the oil and temper it with above ingredients.
Pour the tamarind juice and little water if needed & give a boil, reduce the flame.
Now add salt, chilly powder, turmeric powder & jaggery.
Cook till the gravy is semi thick & raw smell has disappeared.
Add the rice & mix well till everything is well combined.
Switch off the stove garnish with some curry leaves & serve it with papad.

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Beerakaya Fry Recipe / Beerakaya Nuvvu Koora Recipe / Ridge Gourd Sesame Stir Fry / Beerakaya Vepudu / Peerkangai Fry

Beerakaya Fry

Ingredients
Beerakaya/Ridge gourd  chopped -1 long
Chopped onion-1/4
Chopped tomato-1 small
Crushed garlic-1
Curry leaves few
Coriander leaves few for garnish
Grated coconut -1tbsp
Salt to taste
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Sesame powder-1tbsp
(dry roast the sesame seeds till it splutters,cool & dry powder)
Tempering
Oil-2tsp
Mustard -1/2tsp
Urad dal & Jeera- each 1/4tsp
Method
Peel the ridge gourd & chop into small pieces.
Heat oil in a pan & temper it with above ingredients.
Fry onion,tomato,garlic,ridge gourd & curry leaves for 2 minutes till light brown.
Now add the dry ingredients,fry for a minute.reduce the flame cover it with a lid & cool till raw smell has disappeared & curry is dry.
Switch off the flame sprinkle the grated coconut & sesame powder,toss it well
Garnish with coriander leaves & serve with plain rice.

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Kambu Adai Recipe / Pearl Millet Adai Recipe / Kambhu Adai recipe - Millets Recipes

Kambhu Adai

Ingredients

Kambu / Pearl Millet -1/2 cup
Channa dal - 1/4 cup
Toor dal - 1/4 cup
Red chillies-3
Small onions-2
Hing-a pinch
Salt to taste

Other Ingredients

Chopped curry leaves-little
Chopped onions-1tbsp
Grated coconut-1tsp
Oil-to cook adai

Method

Soak Kambu & Toor dal,Channa dal & red chillies separately in water for 2 hours.
Grind kambu to a semi smooth batter,keep it aside.
Grind the dals along with red chillies,onion,hing & salt to a semi coarse batter.
Mix this to the kambu batter add chopped onion,curry leaves & grated coconut.
Mix everything well.Add water to get a semi thick batter consistency.
Fermentation is not needed for this adai.
Heat a iron tawa apply some oil pour a ladle of batter in the center spread it to a semi thick disc.
Drizzle oil around the adai & cook on medium high flame till both sides are crisp & light brown in colour.
Serve hot with any chutney you like.

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Honey Glazed Chilly Eggplant Recipe

Honey Glazed Chilly Eggplant

Ingredients mixed together
Soy sauce - 1 tsp
Honey - 1 tsp
Maggie tomato chilli sauce - 2 tsp
Ching's All in one sauce - 1 tsp
Vinegar - 1 tsp
Water - 2 tbsp
Salt to taste
Method
Take a bowl mix all the above ingredients together & keep it aside.
Other ingredients
Small long purple eggplant - 6
( cut into thick strips)
Mini sweet pepppers - 6
( cut into thick strips)
Salt to taste
Chilly flakes - 1/2 tsp
Chopped ginger & Garlic - each 1 tsp
Oil - 4 tsp

Honey Glazed Chilly Eggplant

Method
Heat oil in a pan saute the eggplant & peppers till light brown.
Add the chopped garlic,ginger & fry for a minute.
Add salt & chilly flakes saute,now pour the sauce & quickly give a toss.
Switch off the flame & garnish with spring onions or chopped garlic.

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Methi Naan Recipe / Whole Wheat Methi Naan Recipe / Whole Wheat Homemade Methi Naan Recipe

Methi Naan

Ingredients

Whole wheat flour - 2 cups 

All purpose flour / Maida- 1 cup

Kastoori Methi - 2 & 1/2 tbsp

(dry fenugreek leaves )

Thick Yogurt- 1& 1/2 tbsp

Water - 1 cup + 1 tbsp

Dry yeast- 1tsp

Baking powder- 1/4 tsp

Sugar- 1 tsp

Salt- 1 tsp

Oil- 2 tbsp

Butter - to spread on top of the naan

Method

Mix yeast & sugar in warm water.Keep it aside for 20 minutes until foamy.

Mix all the above ingredients together in a bowl.Pour the yeast mixture,knead to a soft pliable dough.If more water is needed add little by little.

Keep this dough covered with a plate for 30 minutes till the dough rises & doubles.

Punch the dough to release the air .knead once & divide it to 6 equal size balls.

Dust the ball with flour & roll out to a oval shape roti.

Heat a iron tawa & place the roti ,when you see bubbles appearing from the base flip it other side.

Remove once both sides puffed up well & cooked.

Transfer to  a plate & brush butter both sides & serve them hot.

Courtesy: I just followed mysingaporekitchen,turned out soft & excellent.

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