1 Cup of Canned Beans
1 Cup of Chopped Capsicum (Red, Yellow, Green)
1 Red Onion (Chopped)
1 Cup Corn
1 Cup Chopped Spring Onion
1 Cup Chopped Lettuce
1 Cup Chopped Parsley
1 Cup Coriander Leaves
1 Tomato Chopped
1 cup Roasted Walnut (in butter)
1 cup Dip Chips ( packet) – any crunchy chips
1 Avocado (Scoop out)
1 Clove Garlic
½ cup Olive oil
Juice of one lemon
Few leaves coriander
½ tsp salt
½ tsp pepper powder
Method: Mix all the vegetables. Add the lettuce, parsley, Avocado dressing, walnuts just before serving. Garnish with Walnuts and coriander leaves. Mix and serve.
PS: You can add Chicken (Boiled, Boneless Tandoori, Roasted), Shrimps etc to make salad of your choice.
4 tbls Rajma (Kidney Beans)
4 Tbls Masoor Dhal (Red Lentil)
4 tbls Green Peas (dried)
The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need not be soaked in water.
2 Big Potatoes
Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.
1 spoon butter
2 big onions chopped
3 big tomatoes chopped
12 flakes garlic chopped
¾ tsp Turmeric powder
1 Tsp Chilli Powder
2 tblsp Pav Bhaji Masala (available in Indian Supermarket)
Coriander leaves for garnishing
1 lemon cut into half and quarters
1 small onion chopped
Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.
Bread Rolls cut into halves.
Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.
Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).
2 cups Banana Stem ( layers taken off and core cut into bits)
1 green chilli
½ Mustard seeds
¼ scraped coconut
A small ball tamarind
6 red chillies
A pinch Asafoetida or Hing
1 tsp salt
½ tsp mustard seeds
½ tsp Fenugreek seeds or methi seeds
½ tsp urid or black gram dhal
3 small red chillies
1 sprig (10) curry leaves
A pinch Asafoetida or Hing
3 tbls oil
Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.
Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.
500 gms Raw Rice or Basmati Rice
5 Tbsp Cooked Rice (left over will do)
Milk of ½ Coconut or 1 can Coconut Milk (425 ml)
2 tsp Salt (to taste)
2-3 tbsp Sugar (to taste)
1 tsp yeast
Luke warm water – 6 tbsp.
Oil for greasing the pan
Small piece of cloth and string or an old handkerchief and string.
Appam pan (non-stick will be good) or small wok
Wash and soak the Rice for 4-5 hours or overnight. Drain and grind the rice, cooked rice, little salt, Thick Coconut Milk & water to form a smooth paste (if using blender, do in batches). Transfer to big bowl. Add water and remaining coconut juice. The consistency should be thinner than Dosa Batter but thicker than Pancake batter (Panpole). Add sugar.
Heat 6 tbsp of water in microwave (luke warm) for 15 seconds. In a bowl add 1 tsp active yeast (Edmonds) and ¼ tsp sugar. Add luke warm water and stir. When the mixture starts bubbling begins to rise, add this mixture to the batter. If it does not rise than the yeast is no good or the water was too hot. Use new yeast or use luke warm water (start again). Stir and close the bowl. Keep for fermenting overnight or if ground in morning till evening (when you are ready to fry the appams)
Break an egg and separate the white and yolk. Beat the white of the egg and add to the risen batter. Beat the other egg and the separated yolk from the first egg together. Place the appam pan on stove and add 1 tsp oil. When hot add the egg mixture and scramble the egg. Remove the fried egg to the small cloth. Form it into a small bag and tie with string. To be used for dipping in oil and greasing the pan before frying the Appam. You can skip this and can only apply little oil. After frying all the appams, the egg bag can be placed in a container and stored in freezer. If you require it again, defrost in microwave oven (20 seconds) or remove from freezer and place outside to defrost naturally.
Heat pan (not very hot, medium ). Grease the pan using the egg bag (dipped in little oil). Pour a ladle of batter and turn the pan round for about ¾ height of pan. The batter will stick and excess will trickle down and settle down at the bottom of pan. Close the pan and after about 2 minutes, check whether it is fried. The sides will fry first and come off the pan, check the middle portion if cooked. Remove the Appam to a plate. Again grease the pan using the egg bag. Prepare the next one. You should get around 25 to 30 Appams with 500 gms of rice.
2 Cups Basmati or Jasmine Rice
1 tsp Turmeric Powder
1 Can (425ml) Coconut Milk
4 Tbsp. Ghee or Clarified Butter
2.5 Cups Hot water
1/2 medium onion-minced fine (optional)
2 Seeds Garlic – minced fine (optional)
2 sticks Cinnamon
6 Pepper Corns
1 Cinnamon or Bay leaf
4 pods Cardamom
2.5 tbsp. Ghee
3 tbsp. fresh desiccated coconut (optional)
¾ tsp salt
A bunch coriander leaves- chopped (optional)
Wash the rice a few times and drain. Heat a vessel or deep pan. Add 2.5 tbsp. of ghee and when hot add the cinnamon, cloves, pepper corns, bay leaf and cardamom. Fry for half a minute. Add the turmeric powder and rice. Fry slightly. Add the desiccated coconut and fry for some more time (a minute).
Add the coconut milk, Hot water and salt. Mix well, close with lid and cook on slow fire. Check a couple of times if water is dry or rice is touching the bottom of vessel. Add more hot water if required. When ¾ cooked add the remaining Ghee or Clarified butter and mix well. Add the coriander leaves, mix and put off the flame. Place a cloth or perforated (colander) vessel on top, so that the heat is retained while the excess moisture evaporates. After 5 minutes check if the water has evaporated and rice is dry. Fluff the rice lightly with a fork if required. Serve.
1 Cup Rice Flour
2 Tbsp Scraped Coconut
2 Tbsp Cooked Rice (left over will do)
½ tsp Salt
Oil for greasing the pan
Half Onion and fork for dipping in oil and greasing pan. (Prick onion with fork)
Grind the rice flour, coconut, cooked rice, salt, water to form a smooth paste. Transfer to big bowl and add enough water to make a watery batter (thinner than Milk).
Heat pan. Grease the pan using the onion. Pour a ladle of batter and turn the pan round, so that the batter covers the whole pan. The pan should not be too hot (medium). Close the pan and after about a minute, check whether it is fried. The sides will fry first and come off the pan. Remove the pancake to a plastic plate or bamboo tray, the fried side up. Prepare the next one. When the first one has cooled down fold it in half and then quarter.
You should get around 10 to 12 pancakes with one cup Rice Flour.