15 February 2021

Green Peas Paniyaram | Matar Ke Appe (INSTANT)

                

a healthy breakfast or snack idea using green peas in a specially designed pan known as Appe Pan or Paniyaram Pan



Paniyaram !!!


South Indian cuisine has an array of lip-smacking snack time treats ranging from idli, vada, and dosa to bonda, murukku, ragi mudde, Mangalore buns, and pappadums, to name a few. Paniyaram is one of the most loved South Indian snacks that can be seen across the various southern states. Paniyaram is also known as paddu or ponganalu or appe. Said to be an original Chettinad specialty, it is now popular not just in Tamil Nadu but in other states too.

Paniyaram is made using black gram and rice, which are soaked overnight and then blended into a smooth batter. Few hours of fermentation makes the batter fluffier, resulting in pillowy-soft balls. These small balls are made in a specially designed pan known as Appe Pan or Paniyaram Pan, which contains multiple round molds. The batter, which resembles that of idli or vada, is filled in the molds, which then slowly puffs in the heated pan as the cook drizzles some oil to make the edges crisp and golden.

These can either be sweet (using jaggery) or savory (including many spices, chilies, herbs, etc). Also in current days, there are a lot of variations which people are making. Simply just adding a different kind of ingredients, there are just amazing tasted soft paniyarams. Some people are also choosing the INSTANT version to make paniyaram to just avoid the fermentation time period.

Today here I have come up with an Instant paniyaram recipe using some freshly available green peas as Instant Green Peas Paniyaram / Matar Ke Appe.



Ingredients for these -


  1. Green Pea - I have used fresh green peas which are easily available these days. Frozen green peas can work too. Just thaw for few time and then use. I have made a paste out of it, one can roughly chop these and use them.
  2. Semolina (sooji) - Any variety can work here.
  3. Yogurt (curd) - Slightly sour version of curd gives a nice taste to the paniyaram.
  4. Green chili - For the spiciness, add this as desired.
  5. Ginger - Give a nice flavor to the appes.
  6. Urad dal, Mustard seed, Curry leaf - Used for the tempering.
  7. Eno fruit salt - This adds a fluffy texture to these small balls. Instead of eno, baking soda can be added. In that case, use 1/4 tsp of baking soda.
  8. Water - as desired
  9. Oil - Used for tempering and greasing the cavities in the pan.
  10. Salt - as needed

Preparation steps in details -


A fine paste is prepared using green peas, chopped ginger, and green chilies by adding very little amount of water. Next, this paste is mixed with semolina, curd, salt, and everything is mixed very well. The bowl is covered and kept aside for 10-15 minutes.

The next step is to add the tempering to the above mixture. For that, in a pan oil is heated. Then urad dal, mustard seeds are added and allowed to splutter along with curry leaves. This tempering is then mixed with the semolina mixture.

The appe pan is heated with greased cavities. Just before pouring the mixture into the cavities, Eno salt is added along with 1 tsp of water to the mixture. After giving a gentle mix, each cavity is filled up to 3/4rth as these will puff and rise a bit.

The pan is covered and allowed to cook for 2-3 minutes over low heat. When these seem to lightly golden from the sides, then simply each one is flipped using a spoon and allowed to cook the other side for 1 minute more. Now it is ready to serve!






Dietary note :


    ✔ Vegetarian
    Instant
    ✔ Healthy snack/breakfast idea
    ✔ Easy to make
    ✔ Perfect for wintertime


    Serving suggestion -


    Those of who are in a hurry but also don’t want to compromise on serving your family with healthy and delicious food, I can assure you these green peas paniyaram recipe is that type. These taste really good and the bonus is that this is very quick to make, which means there is no fermentation required. just soak it for 15-20 mins and you are set. The best part of these Instant matar ke appe is that even after these are cooled down these remain soft and thus a perfect dish for lunch boxes or tiffin boxes.

    To make these much more healthy and with different colors, any other vegetables can be added in finely chopped form.

    Team these with any desired chutney like coriander chutney, coconut chutney, carrot chutney, etc or ketchup, or even with some idli podi, you are sure to be more than satisfied!


      The event-related to this post :






      Monday is here again and thFoodie Monday Blog Hop team has decided on the 285th theme as 'Paniyaram Pan Magic' and is suggested by Priya VJ. She is a lovely co-blogger and her blog Sweet Spicy Tasty is full of many authentic recipes as well as throughout the world. Well, she suggested making any dish by using the appe pan or paniyaram pan. So here I have come up with this Matar Ke Appe (INSTANT) for the theme contribution.





      And, yes !!!

      If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

      Now let’s go through how to make this "Matar Ke Appe (INSTANT)" at home 👇


      : Recipe Card :


      Semolina, paniyaram, curd, green peas, healthy snack, easy and quick, no fermentation
      Snack, Vegetarian, Instant, low oil recipe
      South Indian
      Author: Sasmita
      Green Peas Paniyaram | Matar Ke Appe (INSTANT)

      Green Peas Paniyaram | Matar Ke Appe (INSTANT)

      a healthy breakfast idea using green peas in a specially designed pan known as Appe Pan or Paniyaram Pan
      Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

      Ingredients

      • Green Pea 1/2 cup
      • Semolina (sooji) 1/2 cup
      • Yogurt (curd) 1/2 cup
      • Ginger 1/2 inch
      • Green chili 2 no.
      • Urad dal 1 tsp
      • Mustard seed 1/2 tsp
      • Curry leaf 1 sprig
      • Eno fruit salt 1/2 tsp
      • Water as needed
      • Oil 1 tsp
      • Salt as needed

      Instructions

      1. First in a blender jar take green peas, chopped ginger, and green chilies.
      2. Make a fine paste by adding very little amount of water.
      3. Transfer this mixture into a mixing bowl.
      4. Now add semolina, curd and mix very well.
      5. Cover the bowl and keep aside for 10-15 minutes.
      6. After 15 minutes, the semolina must be soaked well.
      7. Add salt and give a mix.
      8. Now heat oil in a tadka pan.
      9. Add urad dal, mustard seeds and allow to splutter.
      10. Add curry leaves and turn off the heat.
      11. Pour this tempering over the semolina mixture.
      12. Mix everything well and keep aside.
      13. Heat the appe pan or paniyaram pan with few drops of oil in each cavity.
      14. By the time, add Eno fruit salt along with 1 tsp of water to the mixture.
      15. Gently give a nice mix.
      16. When the pan is hot enough, fill each cavity to 3/4rth as these will puff and rise a bit.
      17. Lower the heat, cover, and cook for 2-3 minutes.
      18. When these seem to lightly golden from the sides, then using a spoon flip each one and allow to cook the other side.
      19. Turn off heat and transfer all these appe to the serving platter.
      20. Serve these healthy green peas appe along with any desired chutney like coriander chutney, coconut chutney, carrot chutney etc!

      Notes:

      Instead of eno, baking soda can be added. In that case, use 1/4 tsp of baking soda.

      After adding eno, do not keep the batter for a long time. Immediately make appes.

      Adjust the spiciness as desired. 

      Did you make this recipe?
      Tag @firsttimercook on instagram and hashtag it #firsttimercook
      ook


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      13 February 2021

      Mocha Chocolate Cake (Egg free and Butter free)

            

      A rich moist chocolate and coffee cake which one can crave for






      Whether it is a celebration day or not, we all have that craving for a simple, decadent cake at sometime of a day. And if that is prepared at home in a super simple way then voila !!

      The cake here I am going to share is a Choco Mocha Cake. It is completely egg-free, butter-free

      So as an oil-based cake, it is really quick to mix all the ingredients, unlike butter-based cake.





      If you are mad for chocolate as well as coffee, then this cake is a perfect choice to have both in intense flavor.

      Coffee blends amazingly well with the cocoa here to create the most intense and delicious chocolate cake as it deepens that rich, chocolaty flavor. In addition to this, I have added espresso powder too.





      The cake here is super soft, spongy, and moist too. We, love to enjoy this cake without any frosting or simply drizzling some melted chocolate all over the cake slices. I can assure you that this is a delightfully moist cake recipe that tastes great without any frosting. 

      Still if one wants to use the frosting, then the choices are many like chocolate frosting, mocha frosting, chocolate ganache, etc.




      Dietary note :


        ✔ Eggless
        ✔ Vegetarian Cake
        ✔ Butter free
        ✔ Simple and easy to make



        Let’s go through how to make "Eggless Mocha Chocolate Cake" at home 👇


        And, yes !!!

        If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊



        : Recipe Card :


        yogurt, olive oil cake, egg free mocha cake, chocolate mocha, espresso powder,
        Baking, Eggless cake, Chocolate cake, mocha cake, Vegetarian, butter free
        International
        Author: Sasmita
        Mocha Chocolate Cake (Egg free and Butter free)

        Mocha Chocolate Cake (Egg free and Butter free)

        A rich moist chocolate and coffee cake which one can crave for
        Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

        Ingredients

        • All-purpose flour (maida) 1 & 3/4 cup
        • Cocoa powder 1 cup
        • Espresso powder 1.5 tsp
        • Baking powder 1.5 tsp
        • Baking soda 1.5 tsp
        • Powdered sugar 1.5 cup
        • Yogurt 1/2 cup
        • Black coffee (warm) 1 cup
        • Milk 1 cup
        • Olive oil 1/2 cup
        • Vanilla essence 1 tbsp
        • Salt 1 tsp

        Instructions

        1. Preheat oven to 180 deg C. Lightly grease a cake tin (I have used a bundt cake tin) with olive oil, lightly dust with cocoa powder, and keep aside.
        2. Mix all-purpose flour, cocoa powder, baking powder, baking soda, salt in a bowl.
        3. Sieve the above mixture twice and keep aside.
        4. Now take powdered sugar, milk, and olive oil into another mixing bowl.
        5. Whisk till well incorporated.
        6. Next add vanilla essence, yogurt, and whisk again well.
        7. Pour the warm black coffee and give a mix again.
        8. Next, slowly add dry ingredient mixture in portions at a time, and in the Cut-and-Fold method, mix with wet ingredients till a smooth mixture.
        9. Just gently fold in, don't over mix. The batter will be a runny kind.
        10. Immediately pour the batter into the greased cake tin and bake for 40-45 mins or till a toothpick inserted into the center area of the cakes comes out clean.
        11. Take out from the oven and let the cake cool down for 10 mins in the cake tin.
        12. Then invert and allow to cool down completely.
        13. Slice and serve as it is or drizzles some melted chocolate on cake slices.

        Notes:

        To make 1 cup of Black coffee, mix 1/2 tbsp instant coffee powder with 1 cup hot water.

        Granulated sugar can be used instead of powdered sugar.

        Use the black coffee in warm condition.

        Milk and yogurt must be at room temperature.

        Did you make this recipe?
        Tag @firsttimercook on instagram and hashtag it #firsttimercook




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        03 February 2021

        Instant Jalebi (no food color, no yeast, no fermentation)

            

        Indian traditional spiral shaped crunchy sweet prepared INSTANTLY






        Jalebi or Jilapi is one of the most popular desserts from the Indian subcontinent. Whether it is a wedding, celebration, or festival this sweet makes its own appearance like other Indian sweets. One can get this sweet in any part of Indian, either in street foods or even in sweet shops.



        Well, jalebi is spiral-shaped sweet which is crisp, crunchy from the outside, and juicy from inside. The jalebi can be prepared in two ways.

        1. Fermentation method - A batter is prepared using all-purpose flour and water. hen it is kept overnight to ferment well and a sour taste comes in the batter. No curd is used here. This is method is the traditional one to make jalebi.
        2. Instant method - Instant means no fermentation is required here. The sour taste in the jalebi is achieved by using some sour curd. When one is carving for some hot or warm jalebi, then this instant method comes to the rescue ;) without waiting for the fermentation period.


        Today's recipe is all details about making jalebi INSTANTLY.


        Serving suggestion -


        Jalebi is often had simply as it is or sometimes also along with some rabri. In Gujarat, fafda and jalebi is a popular combination. Also in Indore city of MP, it is served with Indori poha. Well, whatever the side element jalebi tastes great when served either hot or warm.

        Event-related to this post :




        Well, the November month challenge in the 'Shhhhh Cooking Secretly Challenge' group was 'Warm Desserts'. The theme was suggested by Rafeeda, who has a wonderful blog where she shares her culinary journey. Well for the current theme, I was partnered with Seema who gave me 2 secret ingredients as Turmeric Powder & Yogurt and I gave her Cardamom & Carrot. Do check this Purple Carrot Halwa prepared by her 😊 And as usual, using my two ingredients I have come up with Instant Jalebi for theme contribution.




        And, yes !!!

        If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

        Now let’s go through how to make "Instant Jalebi" at home 👇


        : Recipe Card :


        yogurt, maida, warm sweet, instant dessert, no food color, no yeast, no fermentation
        dessert, indian sweet, vegetarian, deep frying, festive delight
        Indian
        Author: Sasmita
        Instant Jalebi (no food color, no yeast, no fermentation)

        Instant Jalebi (no food color, no yeast, no fermentation)

        Indian traditional spiral shaped crunchy sweet prepared INSTANTLY
        Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

        Ingredients

        For jalebi batter -
        • All-purpose flour (Maida) 1 cup
        • Yogurt (dahi) 3/4 cup
        • Turmeric powder 1 pinch
        • Water 7-8 tbsp
        • Baking soda 1 pinch
        For sugar syrup -
        • Sugar 1.5 cup
        • Water 1.5 cup
        • Saffron strand 9-10 no.
        • Cardamom powder 1/2 tsp
        • Lemon juice 2 tsp
        For deep frying -
        • Ghee 1 tbsp
        • Oil for deep frying

        Instructions

        Prepare jalebi batter -
        1. In a mixing bowl take all-purpose flour, turmeric powder, yogurt and mix well.
        2. Next, add 7-8 tbsp of water little by little and whisk very well for 8-10 minutes.
        3. The batter consistency should be neither thick nor thin.
        4. Cover the batter and keep aside.
        Prepare sugar syrup -
        1. Mix sugar and water in a pan.
        2. Allow the mixture to get a boil and the sugar melts well.
        3. Once it comes to a boil, add cardamom powder and saffron strands.
        4. Let it simmer till the syrup becomes sticky.
        5. Turn off heat just before one string consistency.
        6. Immediately add the lemon juice and give a nice mix.
        7. Keep aside.
        Make the jalebi -
        1. In a frying pan, pour oil till 1 inch filled.
        2. Next, add 1 tbsp ghee and turn on heat over low-medium.
        3. Meanwhile, take out the cover from the batter bowl and add 1 pinch of baking soda.
        4. Give a gentle mix and pour the batter either into a squeezing bottle or piping bag (after pouring into piping bag cut the tip either small or medium, accordingly the jalebi spirals will be formed).
        5. To check whether the oil is ready to deep fry the jalebi or not, simply add a drop of batter into the hot oil. If it comes immediately on the surface of the oil, then the oil is ready.
        6. Now squeeze the bottle or piping bag into the hot oil in a circular direction to get a spiral shape.
        7. Similarly make 2-3 more spirals, depending upon the size of the frying pan without overcrowding the pan.
        8. Using a tong, flip each jalebi to fry evenly.
        9. Do this above step till jalebis look light golden in color and crisp texture.
        10. Take out from the oil and immediately put the jalebis into the warm sugar syrup.
        11. Keep in the syrup for around 20-30 seconds, flipping in between.
        12. Transfer the jalebis to a plate and similarly make more jalebis from the rest batter.
        13. Serve the jalebis warm or hot!

        Notes:

        Lime juice is added to prevent crystallization on top of the sugar syrup. It does not affect the taste of the syrup.

        Yogurt should be at room temperature and little sour which gives the traditional sour taste in the jalebis.

        The batter consistency should be neither thick nor thin.

        To check whether the oil is ready to deep fry the jalebi or not, simply add a drop of batter into the hot oil. If it comes immediately on the surface of the oil, then the oil is ready to fry the jalebis.

        Instead of turmeric powder and saffron, yellow or orange food color can opt.

        Did you make this recipe?
        Tag @firsttimercook on instagram and hashtag it #firsttimercook




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