Vegetarian, Goli baje with coconut coriander chutney

Snacks

Goli Baje Recipe

Hubby loves Goli baje’s, sounds funny, haha..Well, I came to know more of his tastes after getting married to him. And I love making them occasionally.

Goli baje (in Tulu, Indian cuisine) is a deep-fried tea-time snack popular in Mangalore-Udupi region. It is also known as Mangalore bajji or Mangalore bonda. Yes, my posts are often from Mangalore, being a Mangalorean myself they are served locally in restaurants for breakfast or evening tea along with a dip called chutney made of Coconut, coriander or others. Goli Baje’s have a unique taste with a smooth exterior and a spongy interior that suits well during the monsoon season. After few trials and errors I learnt the precise measurements to obtain a good texture. The texture also depends on the fermentation time and thickness of batter before frying. I have provided the precise quantity of all ingredients. The coconut-coriander chutney was just a perfect dip to enjoy it.

Preparation time: 10 minutes, plus 2 hrs fermenting time

Cooking time : 20 minutes

Makes: 25 – 30

Ingredients

Vegetable oil for deep-frying

Plain Flour / Maida – 1 cup / 150 g

Gram flour/Chickpea flour/Besan – 4 tbsp / 25 g

Yogurt – 1/2 cup / 160 g (thick)

Water -1/2 cup

After fermentation:

Ginger paste / fresh ginger – 1 tsp, chopped

Cumin seeds – 1/2 tsp

Green chili – 1 tsp / 1 small, chopped

Grated coconut – 2 tbsp

Caster sugar – 1 tbsp

Salt – 1/4 tsp

Baking soda – 1/2 tsp

Coriander (optional) – 1 tbsp, chopped

Warm water – 4 tbsp

For Coriander Chutney / Coriander Sauce (A dip that goes well with Goli Baje)

Fresh coriander/ Cilantro/ Chinese parsley- 25 g to 40 g, washed and roots removed (depending on quantity required)

Fresh grated coconut – 1/2 cup or as required (also, depending on quantity)

Salt – 1/4 tsp

Fresh ginger – 1 inch thick, small

Green chili – 3 small

Seasoning:

Vegetable oil – 2 tbsp

Red dried chili – 1 (if available)

Mustard seeds – 1 tsp

Curry leaves – 1 medium strip, washed & dried using towel (can use frozen)

Water as required for thickness

Directions

1. In a large bowl, to the the sifted plain flour, add chickpea flour, yogurt. Mix. Then add 1/2 cup water until well combined with no lumps in the batter.

chickpea flour, gram flour, besan added to maida, plain flour

curd added to Goli baje

2. Cover and set aside the batter in a warm place at room temperature for minimum 1 1/2 – 2 hours (I kept it for precisely 2 hrs). Even if it’s a little longer the better.

Goli baje batter of gram flour, plain flour, yogurt & little water

3. After 2 hrs: Add ginger, cumin, green chili, coconut, sugar, salt, baking soda (you can add coriander now if your using). Mix and add water to form a thick batter until there are no lumps (not too runny). Set aside for 5 minutes.

cumin seeds, grated coconut, ginger paste, salt, green chili, sugar, baking soda

4. Heat a container with oil on medium-high. Drop a pinch of batter, if oil is hot enough it will form bubbles around the batter and sizzle.

browning on one side of Goli baje

5. Take tablespoon of the batter, scoop it in your fingers and drop it in small amount into the hot oil. Do not overcrowd. In a few seconds flip to brown on the other side. Fry in batches.

Goli baje, Mangalorean bonda, Indian

Once they have turned brown, drain them on paper towels using a stainless steel slotted spoon (reduce heat to low while removing to prevent over browning). Serve hot with fresh coriander chutney.

goli baje with coriander chutney

Coriander chutney: Preparation time – 7 mins to 10 mins

1. In a blender add coriander leaves, coconut, ginger, salt, green chili and a little water. Blend until smooth paste.

2. Heat oil in a small deep bottomed, stainless steel container on medium. Add mustard seeds, it’ll start splitting.

Coriander chutney, mustard seeds sputter

3. As the mustard seeds sputter add red-dried-chili and curry leaves. Reduce heat and toss for 5 seconds. Make sure not to burn.

mustard seeds, red dried chili, curry leaves

4. Now, add the coriander paste from the blender. Mix and let it boil over low heat. Add water depending on your choice of consistency for thickness.

Coriander chutney for Goli baje

Goli Baje with coconut-coriander chutney

Storage of Chutney:

+Store in an airtight container in the fridge or can also be frozen. Must be used within 2-3 days if stored in the fridge.

Note:

*I haven’t used coriander in the Goli Baje batter.

*If you do not have coriander for the chutney, substitute it with additional coconut to prepare a coconut chutney.

*While removing the goli baje from oil after it has turned brown, reduce heat to prevent burning.

*If the batter is too water you can add more plain flour/maida.

I would love to know how it turns out for you. Thank you for visiting 🙂

Stay healthy!

January 31, 2017

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Cakes

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Lemon Cake

This is a delicious pound cake infused with lemon juice and zest. Lemon cake is an easy baked cake especially for beginners who are learning to bake.

With a nice cup of tea it tastes amazing. I did not add any topping or sugar glaze because I do not have a sweet tooth. The same reason why you find less of my posts on desserts. If it were a decision between sweet and savory, I pick savory always. However, sometimes I would still have a bite or two if I had a choice of sharing it with someone.

I hope you have a lovely week! 🙂

Preparation time: 15- 20 minutes

Cooking time: 25 – 30 minutes

Required appliance: Hand mixer

Ingredients

Rectangular tin – 12”x 8” (30 cm x 20 cm)

Unsalted butter – 125 g, soft at room temp

Caster sugar/ Fine sugar – 1/2 cup

Large Eggs – 2

Plain flour (unbleached) / Self-raising flour – 175 g (skip the baking powder & salt if your using self-raising flour)

Baking powder – 2 tsp

Pinch of salt

Lemon – 1, grated zest & juice

Directions

Preheat oven to 180 degree Celsius or 350 degree Fahrenheit for 10 minutes before baking. Grease the rectangular tin with butter and set aside.

1. In a large bowl, add butter, sugar and cream together until soft and fluffy.

butter, sugar

butter & sugar cream

2. Beat the eggs in small bowl with a spoon, then gradually add a little of the egg to the creamed mixture.

To the flour mix baking powder and salt.

Add a little flour after each addition of egg mixture. Do this until all the egg and flour are well combined.

adding egg in small portions to the cream

adding flour after the egg in small portions

3. Now, add the grated zest of lemon into the cream mixture and stir. Beat well.

grated lemon zest for lemon cake

4. Squeeze the juice of lemon, strain and then add it to the mixture. Beat to make it smooth.

Extracting lemon juice for lemon cake

5. Spoon the cream mixture into the rectangular greased tin, level the surface. Bake in the preheated oven at 180 degree Celsius or 350 degree F for 25 – 30 minutes.

lemon cake cream mixture before baking

6. With a fine skewer, prick the cake all over to check for doneness. Let the cake sit in the oven for 5 minutes if your using a convection oven. Once its cooled, cut into desired pieces and serve.

baked lemon cake

pound cake

Notes

*Since I didn’t have enough butter I added ghee to make up 175 g.

*You will notice that I added granulated sugar as I was out of caster sugar or super-fine sugar. But I recommend using caster sugar as it dissolves quickly.

*If your using self-raising flour, skip the baking powder and salt. Self-raising flour already contains a bit of salt & baking powder.

Stay Healthy!

January 24, 2017

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Mangaloran Snack | Christmas| Delicious Sweet Aroma

Christmas Delights

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Diamond cuts (Tukdi)

I’m quiet surprised that I’m making another snack for Christmas. After my Sweet curls recipe this is my second recipe on Christmas goodies. I prepared this yesterday and I loved the way they turned out.

Diamond cuts or Tukdi (we call it in konkani at home) is a traditional snack. It’s still a favorite snack to munch on while at home. They are crunchy, fluffy and hollow. It is made in different varieties, sweet or biscuit flavored. I made a small batch of it and the recipe is very easy.

Have a joyous Christmas 🎄🎅

Preparation time: 1 hour

Cooking time: 30 mins

Utensil : Pizza cutter/biscuit cutter

Roller pin

Ingredients

Vegetable oil for deep frying

Unbleached All-purpose flour/Maida + extra for dusting – 250 g

Unsalted butter (soft)- 2 tbsp

Chickpea flour – 25 g

Salt – 1/3 tsp

Water – 1/2 cup or as required for the dough ( *EDIT), room temp

Directions

1. In a medium bowl, add all-purpose flour, chickpea flour, salt, butter. Mix together with your hand. Add water in parts and knead until you get a soft elastic dough. It’ll tend to be sticky at the beginning, keep kneading until it becomes smooth.

ingred_IMG_5908

Step1_IMG_5912

2. Prepare a rolling surface, dust the surface with flour. Take a small portion of the dough and form a ball. Place it on rolling surface and sprinkle some flour again. This will help prevent sticking.

Step22_IMG_5941

Now, using a rolling pin, roll the dough thin (not too thin or thick).

3. Using a small biscuit roller/pizza cutter, cut the flour vertically with 1.5 cm spacing between each line. Then, cut them in horizontal direction that shape it into a diamond form.

vertical cut of dough horizontal cuts

diamond cuts from dough

Carefully transfer them, by using a knife edge to slide them onto a flat plate without disrupting it’s shape.

4. After your done making diamond cuts. Heat a container with oil on medium-high heat (If your using induction, keep it on 7).

5. Drop a piece to check if the oil is hot. It’l start sizzling and bubbling. Slide the diamond cuts in oil in batches, not to over-crowd them. It will start puffing up. Stir them gently so they get separated. Let it fry for a minute or two, until golden brown.

tukdiyo, tukdi, diamond cuts

6. Strain them into paper towel. Pour the next batch until all are done deep-frying.

diamond cuts, snack

Mangaloran snack, christmas snack

Storage:

* Keep them in airtight container to retain the crispiness once they have completely cooled down.

For updates on posts and recipes to come please follow the Fb page >> Delicious Sweet Aroma

Note:

*While kneading the dough, if it tends to be sticky add some flour.

*Dust generous amount of all-purpose flour before running the biscuit roller otherwise they stick to the plate which will tend to loose its shape while sliding into hot oil.

More on Christmas Recipes:

Sweet Curls /Kidyo or Kulkuls

Rose Cookies – Mangalorean Kokisan (NEW)

Traditional Christmas Cake – Fruit Cake (NEW)

Stay healthy!

December 25, 2016

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Christmas Delights

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Kidyo or Kulkuls (Sweet Curls)

These are my first time actually making homemade Christmas goodies or snacks and it turned out pretty amazing. I believe everyone celebrates Christmas differently. It’s my first Christmas with my husband and I thought of preparing these delicious snacks of crispy sweet curls we usually make at home with family, to get into the Christmas spirit.

Kidyo (Kul Kuls) in Konkani is a snack prepared as one of Christmas goodies (called Kuswar) in South-India, especially in my hometown Mangalore, during Christmas. Initially, you prepare a dough with flour, butter, salt and coconut milk, shape them into curls, deep-fry and then coat them with sugar-glaze. It is crunchy, hollow on the inside. Tastes delicious with or without the glaze. We have grown up helping my mom preparing them since childhood. Holiday treats are creative and takes a lot of effort, but it’s worth it.

I made an attempt to set a schedule to prepare it during the weekend, so my husband could help me with it as it gets done faster. More the people, the merrier it is. I made a small batch of sweet curls for just the two of us. They can be made using a fork or a medium sized comb with teeth. A fork gives a wider impression/mould and makes a smaller sized curls slightly different than a comb. I used a comb, since I was more comfortable with it and it looks more prettier with thinner striations.

Merry Christmas to you! 🎄Have a wonderful holiday.

Preparation time: 1- 1.5 hrs

Cooking time – 30 minutes

Quantity made for 2

Ingredients

Vegetable oil for deep frying

Fork / Comb with teeth (depending on the number of individuals)

All-purpose flour / Plain flour/ Maida – 500 g

Salt – 1/2 tsp

Butter – 2 tbsp, (softened at room temperature)

Coconut milk – 1 1/4 cup (or as required to make a smooth dough)

Coconut milk, salt, butter, four/maida for chris

For Sugar Glaze:

White Confectioner / powdered Sugar- 1/2 cup

Water – 1/4 cup

Directions

Making the dough:

1. In a large bowl, combine flour, salt, butter. Mix. Add in small quantities of coconut milk working it into the flour using your hands. Punch and knead the dough, until a soft elastic dough is formed. It will tend to be sticky at the beginning but as you work through it, the dough becomes less sticky.

dough for sweet kurls during Christmas

Cover your dough with a damp cloth or a lid so it doesn’t get dry.

Preparing the Kidyo: This can be done by using a fork or a medium sized comb. I used the traditional way by using a comb.

2. Prepare a working surface. Take a small portion of the dough.

dough for sweet curls

Roll it back and forth on working surface (or by placing in between the palm of your hand and roll it back and forth) applying gentle pressure to taper the dough on the outer edges. Repeat for the other end of the strand or the areas which are fatter than the rest.

dough

Using a small knife start cutting the strand into small bits of 1 cm thickness. making this gets easier and faster than removing bits of dough directly from the large portion of dough, preventing from making unequal size of curls.

Step2a_

3. Holding a comb in hand, place the dough over the teeth of the comb (If your using a fork, place the dough on back of your fork). Press it and flatten it gently (step 2, picture) . With you thumb, roll it away from you (step 3,4,5 picture). While ending the curl (step5, picture) seal them so they don’t open while frying.

Repeat the same for the rest and place it on a large plate without sticking them to each other.

How to make kidyo /sweet curls from dough

When this strand of dough is almost done. Continue from point 2. Finish making the kidyo/curls, until atleast half of your dough left, before starting to fry them.

how to make kulkuls/kidyo

Deep Frying:

4. Heat a container with oil on medium-high. When the oil is hot enough (oil will start bubbling if it is hot enough) carefully drop a portion of kidyo/kulkuls, make sure not to over-crowd.

making kidyo and deep-frying

Stir them gently so they get separated. Let it fry, until golden brown, by stirring a couple of times in between (this might take approximately 5 minutes).

how to prepare kidyo/kulkuls/sweet curls for christmas

Strain them into paper towel. Pour the next batch until all are done.

Once they have all completely cooled down, transfer them into a sealed container or large zip-lock bags if you are gazing them the next day.

Sugar Glazing: They need not be glazed, based on personal choice. You can leave out the sweet glaze for a less sweet treat.

* Place sugar and water together in a cooking pot.

how to sugar glaze

*Cook the sugar and water over high heat, stirring occasionally until the sugar is completely dissolved. bring this mixture to a boil.

* To check if it has turned into a glaze, drizzle few drops into a stainless steal spoon dipped into bowl of water. If it hardens. It’s done.

hot to sugar glaze

*Immediately, glaze the curls or kidyo in parts and mix as you pour the syrup to coat all the curls.

Christmas kuswar sugar glazing kidyo/kulkuls

* Let the kidyo/curls/kulkuls cool. The coated sugar glaze hardens by time.

how to make christmas kuswar or sweets

*Store them in airtight container.

Note:

*When glazing the kidyo, make sure the syrup is used immediately after it’s removed from the heat. Otherwise, it hardens quickly if left to cool at room temperature and will have to repeat the sugar glazing process. You can glaze half batch and leave the other half unglazed if you prefer non-sweet curls.

*Make sure to frequently agitate the curls when deep-frying to fry them evenly, until brown.

Stay healthy!

December 19, 2016

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Snacks

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Butter Biscuits

I love biscuits that are very light flavored, so I thought of baking something easy like the butter biscuit. I had this at Texas Chicken and I loved the idea of making it on my own. This recipe is similar to the recipe I found in allrecipes.com of Kentucky biscuits but I made some adjustments in the ingredients.

Preparation time: 15 minutes

Cooking time: 15 minutes

Makes: 13

Ingredients

Parchment paper for lining the tray

Top flour/Cake flour/Self raising flour – 2 cups

Baking powder – 1 tbsp

Cream of tartar – 3/4 tsp (see notes for a substitute)

Unsalted butter (solid cubes) or vegetable shortening – 1/2 cup, 4 oz

Milk – 2/3 cup

Sugar – 3 tsp

Salt – 1/2 tsp

For Brushing the biscuits:

Melted unsalted butter – 1/8 cup or 2 tbsp

Honey – 1/3 cup

melted butter and honey mixture for brushing the butter biscuits

Directions

1. Preheat oven at 200 degree Celsius. Coat a 12”x 8” (can use a bigger size) rectangular tray with butter and line with parchment paper. Grease the paper lightly with butter.

2. In medium bowl add the sifted flour, baking powder, solid butter cubes, salt and cream of tartar. Mix with your hands until crumbly.

preparing the mixture of flour, baking powder, salt, sugar and butter

3. Pour milk and knead to make a dough by pushing the dough down and out until it gets less sticky for 5 minutes.

dough for butter biscuit

4. Scoop out the dough by tablespoons and roll into balls. Space the balls 11/2 inches apart on baking sheet. Brush the balls with the melted butter and honey mixture.

balls of dough for butter biscuit

5. Place the tray in the center of the oven and bake at 200 degrees Celsius for 10 – 15 minutes.

6. Bake until golden brown or until puffy. Remove the tray out of the oven and brush again with melted butter and honey.

Fresh butter biscuit from the oven

Butter Biscuit

Note:

*If you do not have cream of tartar just substitute fresh lemon juice or white vinegar.

Stay Healthy!

October 14, 2016

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Snacks

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Jackfruit Fritters (Mangalorean Cuisine)

Jackfruit is an exotic produce popularly found in South India. If you haven’t heard of this fruit before, you sure must be wondering what in the world is that and how does it look like? Unfortunately, I do not have a picture of the whole jackfruit to share but will surely post it here when I do. It is extremely delicious, sweet and chewy. I have known of 2 varieties: One variety has a harder flesh with crunchiness. The other variety is very soft, stringy, juicy and slips easily through your fingers as you hold them. One can just swallow without biting.

I grew up in my native with these 2 varieties of Jackfruit trees in my granny’s yard. We rarely ate the softer jackfruits during those days. We used to just sit down for lunch with a big jackfruit and eat it until we became full. My granny and mom are experts in cutting open a Jackfruit and it is a laborious one as it gets very messy because of its sticky white fluid that oozes from its core. To cut it, a traditional Mangalorean Implement called ”Adalo” in Konkani, which is a small stool that is attached to a sickle at one narrow end, is commonly used to cut big fruits or vegetables that would be usually hard to cut with a hand held knife.

I prepared Jackfruit Fritters (also called as Ponsache Gariyo in Konkani) from rice grains, a traditional way my mom used to make during the season of jackfruits. Also, make sure to check out my previous post on Banana fritters in case you haven’t which can be prepared using flour. Jackfruit fritters are brown and crispy on the outside. The inside is yellow and soft, full of fruity sweet flavor. You can double the ingredients for more fritters.

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 15 – 20

Ingredients

Raw rice/white small grain + dosa/idli rice or Surai – 1/4 cup (mixed together in equal proportion)

Jackfruit – 280 g / 10 bulbs

Cardamom pod – 1, seeds to be used

Grated Coconut – 2 tbsp

Jaggery cubes – 50g, powdered (for sweetness as required)

Pinch of Salt

Vegetable oil for deep frying

Directions

1. Soak the raw rice and dosa rice mixed together covered in water for 2 hours.

Raw rice

Idli rice or Surai

2.Remove the seeds from the jackfruit bulbs.

jackfruit

Place the jaggery cubes in a zip lock bag and pound them to fine powder.

jaggery cubes

jaggery mash

3. Combine the rice, jackfruit, cardamom seeds and puree in a blender until smooth.

Jacfruit

Jacfruit batter

4. Transfer the puree to a mixing bowl. Add coconut, jaggery, salt and mix until well combined.

coconut

palm sugar, jaggery

2. Heat oil in wok on medium heat. To test if the oil is hot enough, drop a pinch of batter. If it bubbles around then its hot enough.

oil

Now, drop in a tablespoon of batter. Cook several at a time, but do not overcrowd the wok or the temperature of the oil will be lowered. Flip the them after it turns slightly brown until it turns golden brown let it cook. Lower the heat and drain on kitchen paper.

Serve warm

Jacfruit Fritters

Stay Healthy!

October 6, 2016

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Snacks

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Lotus Leaf Buns (steamed with sweet coconut-jaggery filling)

Lotus Leaf Bun is a chinese steamed bun, named after their shape as it is folded in the form of a lotus leaf with a opening with variations in filling like meat, prawns or sweet. They are also called as Bau, pau in Mandarin or Chinese bun which is locally found at hawkers or restaurants in Singapore.

I bought the Leaf Buns at a local supermarket. It was already cooked and just needed a filling. So, I split the bun and filled it with sweet coconut-jaggery, is commonly used filling in our Mangalorean sweet dishes. While steaming the jaggery melts with its juicy flavor and sweetness.The sweetness depends on the amount of jaggery used for the filling. It can be served for breakfast or as a quick tea time snack.

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

Leaf Bun / Pau / any bun – 10 pieces

Pounded jaggery – 1/4 cup

Grated Coconut – 2/3 cup

Cardamom seeds/Powder – 2 pinch, if using the seeds then powder them with a pestle

Directions

1. In a small bowl add the powdered jaggery, coconut and cardamom powder. Mix with a spoon.

coconut, jaggery, cardamom

2. Slice these delicate lotus leaf buns with a knife. Consider stopping just short of the long end (this way, you can open it up like a hot dog bun and stuff it with the filling).

Lotus Leaf Bun

3. Stuff the buns with the coconut-jaggery filling using a small spoon.

Bun, Lotus Leaf Bun

4. Place them on a steamer basket with parchment paper as a lining. Cover with a Al-foil.

Lotus Leaf Buns (steamend with sweet coconut jaggery filling)

5. Fill a pot with water. Get it to a boil. Place the basket over the pot (this can also be done using a rice cooker). Steam on medium heat for 10 minutes without disturbing.

Steamer

6. Remove the foil that covers the basket (hot steam is released when removing, hence make sure not to burn yourself). You will notice that the jaggery filling has melted making it juicy.

Enjoy hot leaf buns with sweet juicy filling. I love having them for tea.

Lotus Leaf Bun

Stay Healthy!

Note:

*Sweet flavor can be adjusted based on the quantity of jaggery incorporated.

September 28, 2016

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Breakfast

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Mangalorean Pancake With Pandan

Makes: 12 – 15

Preparation time: 20 minutes plus soaking time for 2 hrs

Cook time: 25 minutes

Mangalore is a small town where I grew up, which is located along the coast in South-West of India along the Arabian Sea with its beaches, popular for its sunset views. If you plan to visit south of India make sure to try this for breakfast in the local restaurants. The pancake filling of coconut just kills your hunger with its taste and flavor. These pancakes are called as ‘panpole’ (pan-pole) in Konkani (mother-tongue) and ‘Neer-Dosa’ in Tulu/Kannada language (spoken locally).

I always visit this one local bakery in Singapore, where they always have many different varieties of breads and baked cakes. So, as I was strolling by, I paused to take a peek. While buying my usual bread, at the cash counter they sold a limited quantity of these green rolled pancakes which enticed me to try them out. As I munched, to my surprise, I found this coconut filling inside which got back my memories of Mangalorean pancake filling. They are traditionally plain white made from rice grains with a combination of freshly grated coconut. In this recipe I have used the color green from the leaves of Pandan which also has an aromatic flavor for enhancement. You can skip the color and make them plain white as well.

Ingredients

White small grain rice – 1 1/4 cup (Idli / Surai) see notes*

Vegetable Oil – 2 Tbsp (for greasing)

Grated coconut (optional) – 3 tbsp, for the batter

Water for the batter

Pandan Leaves/ Juice – 3 (optional for color)

Salt

Extra grated coconut for the pancake filling + Sugar (optional)

Directions

For the color ( Optional )

+ Cut the pandan leaves into 3 inches and wash them thoroughly with water.

pandan-leaves_img_4579

+ Cut them thinly. Place in a blender with 1/4 cup water to make a paste enough to squeeze the liquid.

pandan leaves

+ Place a strainer over a bowl and transfer the paste into the strainer. Using a spoon press the solid paste to separate the liquid in the bowl.

Pandan juice, paste

+ Set aside the pandan juice.

1. Soak the rice for 2.5 hours.

small grain rice

2. Grind the rice, grated coconut if using, pandan juice and 1/2 cup of water for a few minutes in a blender until smooth paste (I always make it in batches where it is half filled so that it can blend smoothly without over filling. If you add too much water it might be hard to get a smooth paste. It shouldn’t be too grainy when running it through you fingers). Transfer the batter into a container.

blender

pancake batter

3. Now, add 1/2 tsp salt and 1/2 cup of water to make a thin batter. Prepare a small bowl or plate with 2 tbsp of vegetable oil and half onion pinned with a fork to grease the pan (my mom used to do this for easier greasing). Discard the onion after use.

pancake batter

onion,oil, greasing

4. Get the pan hot on medium heat (I used a flat non-stick pan). Dip the onion in

vegetable oil and grease the pan with oil.

greasing

5. Using a ladle, pour the mixture at the center (you will hear a sizzle if the pan is hot enough), swirl the pan quickly to spread the batter so that it covers the base of the pan and cover with a lid. Cook for 1 minute and transfer to cool.

Mangalore pancake

6. Fold the pancake into quarter after cooling. Repeat the above step for the rest of the batter.

mangalore pancake, panpole

7. Serve hot with gravy or curry. I ate a few with coconut. It was filling!

Mangalorean Pancake With Pandan

For plain pancake or neer dosa you can serve it with any dip of choice. We sometimes use chutney of coconut and coriander as a dip for breakfast which can be done in minutes.

Notes:

*for more pictures on white grain, idli or dosa rice used please refer link.

Serving with coconut:

+ In a bowl take few tablespoons of freshly grated coconut with required amount of sugar. Mix.

grated coconut, sugar

+ Place 1 tbsp of the coconut mix on one end of the pancake, an inch apart from the circumference, fold the corners and roll. Serve hot or warm.

This is how it looks without the pandan color/juice (updated)

Rice pancake/Panpale/Neer Dosa recipe | Delicious Sweet Aroma

Stay Healthy!

September 22, 2016

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Pineapple, Honey and Pistachio Flapjacks

Baking

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Pineapple, Honey and Pistachio Flapjacks

It’s been a while since my last post. I have been out of town and hence didn’t find time to post. ~~So, hold your horses, because soon I will be posting about my getaway experience.~~

Now since I’m back, after settling in, I tried this delicious easy snack, flapjacks recipe like an oat bar which makes it simply the best and perfect recipe to try out for family and kids with a fantastic combination of buttery sweetness that gives it a heavenly taste. It is crispy and chewy, good for all-time lunchtime or tea time snack. You can add any fruits, nuts and still get a great taste.

Preparation time: 25 minutes

Cooking time: 35 minutes

Ingredients

Dried pineapple – 90 g

Pistachio nuts – 40 g

Rolled oats – 120 g

dry fruit, pistachio, oats

Unsalted butter – 160 g, plus extra for greasing

Brown Sugar – 160 g

Honey – 2 tbsp

Directions

1. Preheat oven to 160 degree Celsius / 325 deg F.

2. Put the butter, brown sugar and honey in a small saucepan. Heat on medium until melted for 3-4 minutes.

brown sugar,honey, butter

3. Into a mixing bowl, tip the oats, dried pineapple and pistachio. Pour over the melted melted butter mixture and stir to combine.

Dried pineapple, oats and pistachio nuts

Melted butter, brown sugar and honey

4. Tip the above mixture into a 12”x 8”- rectangular greased and lined with parchment paper baking tray. Press down to flatted the surface. Bake for 30 minutes, at 160 degree Celsius or until golden brown.

flapjacks

5. Remove baking tray from the oven and cool in tray until crisp. Slice the flapjacks into desired pieces and serve.

Pineapple, Honey and Pistachio Flapjacks

Storing

*Keep in an airtight container for up to 3 days.

Stay Healthy!

September 20, 2016

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Snacks

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Baked Jaggery Pancake Muffin

I love this version of baked muffin, as it gave me a taste of all the flavors of snacks we used to have as a kid and even now. The main components being jaggery and cinnamon, is just a lovely combination! It’s an evening snack recipe, easy to prepare in less than an hour.

In South Indian Mangalorean cuisine, the same recipe is used to make “Appa” (pancake balls) traditionally prepared during festive seasons mostly by the Hindu households. It is sweet and light. It is cooked/steamed on a stove top in a aebleskiver pan, with a distinctive shape of a sphere.

Preparation Time: 10 minutes

Cooking time: 7 minutes

Makes: 6

Required Appliance: Electric Blender

Ingredients

Beaten rice – 1/4 cup

Jaggery – 1/4 cup, pounded into small pieces

Fresh grated coconut – 1/4 cup, (can use desiccated coconut, if fresh coconut is not available)

Salt – 1/8 tsp

Baking powder – 1/4 tsp, (or baking soda 1/8 tsp)

Coarse semolina – 1 tbsp

Cardamom pods – 1, seeds crushed

Chapathi flour – 1/2 cup, if necessary can add more

Ghee to coat the pan

Directions

1. Preheat oven at 200 degree Celsius (390 degrees Fahrenheit).

2. Place the beaten rice in a strainer and wash under cold running water so that the beaten rice flakes are wet and soft. Tap to strain excess water.

3. Now, using an Electric blender, add the beaten rice, jaggery, coconut and salt with 1/4 cup (75 ml) water. Blend for 2 mins to form a thick batter.

4. Transfer the batter to a bowl and add 1/4 cup water into the blender to recover the rest of the batter. Pour this into the bowl.

5. Stir in the baking powder, semolina, cardamom. Gradually, stir in the chapathi flour mixing between each addition.

6. Make a thick batter of pouring consistency. After they are well combined. Let the batter rest for 30 minutes at room temperature.

7. Prepare the muffin pan by brushing it with ghee.

8. After 30 minutes, pour the batter into the pan and insert it into the middle of the oven. Bake at 200 degree Celsius for 10 minutes or until you see it starts browning. Remove it out of the oven and flip them upside down. Place the tray back in the oven and bake for another 2 minutes.

9. Remove the pan out of the oven. Carefully remove the each muffin and place it on a serving plate to cool. It tastes good when it is hot or cold. Enjoy!

Note

*Double the ingredients if you want to prepare more quantity of muffins.

*I used Pillsbury ‘Chakki Atta’ (Indian chapathi flour) for this recipe.

Stay Healthy!

August 31, 2016

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Category: Snacks

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

More on Christmas Recipes:

Ingredients

Directions

Ingredients

Directions

Ingredients

Raw rice/white small grain + dosa/idli rice or Surai – 1/4 cup (mixed together in equal proportion)

Jackfruit – 280 g / 10 bulbs

Cardamom pod – 1, seeds to be used

Grated Coconut – 2 tbsp

Jaggery cubes – 50g, powdered (for sweetness as required)

Pinch of Salt

Vegetable oil for deep frying

Directions

1. Soak the raw rice and dosa rice mixed together covered in water for 2 hours.

2.Remove the seeds from the jackfruit bulbs.

Place the jaggery cubes in a zip lock bag and pound them to fine powder.

3. Combine the rice, jackfruit, cardamom seeds and puree in a blender until smooth.

4. Transfer the puree to a mixing bowl. Add coconut, jaggery, salt and mix until well combined.

2. Heat oil in wok on medium heat. To test if the oil is hot enough, drop a pinch of batter. If it bubbles around then its hot enough.

Now, drop in a tablespoon of batter. Cook several at a time, but do not overcrowd the wok or the temperature of the oil will be lowered. Flip the them after it turns slightly brown until it turns golden brown let it cook. Lower the heat and drain on kitchen paper.

Serve warm

Ingredients

Leaf Bun / Pau / any bun – 10 pieces

Pounded jaggery – 1/4 cup

Grated Coconut – 2/3 cup

Cardamom seeds/Powder – 2 pinch, if using the seeds then powder them with a pestle

Directions

1. In a small bowl add the powdered jaggery, coconut and cardamom powder. Mix with a spoon.

2. Slice these delicate lotus leaf buns with a knife. Consider stopping just short of the long end (this way, you can open it up like a hot dog bun and stuff it with the filling).

3. Stuff the buns with the coconut-jaggery filling using a small spoon.

4. Place them on a steamer basket with parchment paper as a lining. Cover with a Al-foil.

5. Fill a pot with water. Get it to a boil. Place the basket over the pot (this can also be done using a rice cooker). Steam on medium heat for 10 minutes without disturbing.

6. Remove the foil that covers the basket (hot steam is released when removing, hence make sure not to burn yourself). You will notice that the jaggery filling has melted making it juicy.

Enjoy hot leaf buns with sweet juicy filling. I love having them for tea.

Ingredients

White small grain rice – 1 1/4 cup (Idli / Surai) *see notes

Vegetable Oil – 2 Tbsp (for greasing)

Grated coconut (optional) – 3 tbsp, for the batter

Water for the batter

Pandan Leaves/ Juice – 3 (optional for color)

Salt

Extra grated coconut for the pancake filling + Sugar (optional)

Directions

For the color ( Optional )

+ Cut the pandan leaves into 3 inches and wash them thoroughly with water.

+ Cut them thinly. Place in a blender with 1/4 cup water to make a paste enough to squeeze the liquid.

+ Place a strainer over a bowl and transfer the paste into the strainer. Using a spoon press the solid paste to separate the liquid in the bowl.

+ Set aside the pandan juice.

1. Soak the rice for 2.5 hours.

3. Now, add 1/2 tsp salt and 1/2 cup of water to make a thin batter. Prepare a small bowl or plate with 2 tbsp of vegetable oil and half onion pinned with a fork to grease the pan (my mom used to do this for easier greasing). Discard the onion after use.

4. Get the pan hot on medium heat (I used a flat non-stick pan). Dip the onion in

vegetable oil and grease the pan with oil.

5. Using a ladle, pour the mixture at the center (you will hear a sizzle if the pan is hot enough), swirl the pan quickly to spread the batter so that it covers the base of the pan and cover with a lid. Cook for 1 minute and transfer to cool.

6. Fold the pancake into quarter after cooling. Repeat the above step for the rest of the batter.

7. Serve hot with gravy or curry. I ate a few with coconut. It was filling!

For plain pancake or neer dosa you can serve it with any dip of choice. We sometimes use chutney of coconut and coriander as a dip for breakfast which can be done in minutes.

Serving with coconut:

+ In a bowl take few tablespoons of freshly grated coconut with required amount of sugar. Mix.

+ Place 1 tbsp of the coconut mix on one end of the pancake, an inch apart from the circumference, fold the corners and roll. Serve hot or warm.

This is how it looks without the pandan color/juice (updated)

Ingredients

Dried pineapple – 90 g

Pistachio nuts – 40 g

Rolled oats – 120 g

Unsalted butter – 160 g, plus extra for greasing

Brown Sugar – 160 g

Honey – 2 tbsp

Directions

1. Preheat oven to 160 degree Celsius / 325 deg F.

2. Put the butter, brown sugar and honey in a small saucepan. Heat on medium until melted for 3-4 minutes.

3. Into a mixing bowl, tip the oats, dried pineapple and pistachio. Pour over the melted melted butter mixture and stir to combine.

4. Tip the above mixture into a 12”x 8”- rectangular greased and lined with parchment paper baking tray. Press down to flatted the surface. Bake for 30 minutes, at 160 degree Celsius or until golden brown.

White small grain rice – 1 1/4 cup (Idli / Surai) see notes*