Ududha Appay

Appay is a very common konkani breakfast/snack. I am sure its made in other communities too. But in konkani Appay made with Urad-dal is called "Ududha Appay". Though the name has only Urad dal, its basically made with the idli/dosa batter. I make a little variation by adding chopped shallots (for the picture click here) and minced ginger to the batter.

(Idli/dosa batter)To make Appay, you need Appay Kailee. The same "Appay Kailee" is used to make "Unniyappam" which is a sweet Appay. Now here is where I found that Appay is not just something made in India, but its popular in US too, with the difference that, in US they call it "Pancake Puffs" which is made with a different batter though, but its made on the same mould which we konkani's call it "Appay Kailee" . We had already bought our "Appay Kailee" from my in-law's house. When I saw it in the 'Bed, Bath and Beyond' store, I was so happy and surprised to see it. Here you get the non-stick version of the mold. The traditional ones in India is made with cast iron.

So here is how you make the Ududha Appay:

Ingredients:

Idli/dosa batter
Optional : chopped shallots and minced ginger and chopped curry leaves mixed with batter.
Oil

Method:

1. Keep the mould on high flame. Pour 1/4 teaspoon oil in each mould.
2. Pour the batter in each mould such that the batter fills up to just half the mould. This is because the batter rises for forming the Appay. So there should be room for the Appay to rise in the mould. Optionally, sprinkle some Italian seasoning over the batter in each mould, for a little variation.


3. Let it cook until the edges of the Appay becomes very light brown. Mine burnt few Appay's as you can see the below pictures:)) . Don't let it burn, invert them when the edges are lightly brown.
4. Try to run a spoon through the edges to see if the Appay smoothly slides , so that it can be cooked on both sides.Invert all the Appay, when they are cooked on one side as seen below. Lower fire to medium high.

When all the Appay are cooked, transfer them onto a plate. Serve it with coconut chutney, sambar for breakfast, or as snack.



Done :)

Veg 'n Nuts Khichdi with Green Moong Ummaan

First I am glad to tell that I got two more awards. Thank you Ranji (Ranji's Kitchen Corner)for passing me the "Good Chat Blog "award :)

Thank you Anamika (Anamika-The Sugarcrafter) for thinking about me for the "You make my day " award :)

Khichdi is what I keep making when I want a one pot lunch or dinner on a day when I don't feel like preparing anything extra.

According to Wikipedia, Khichdi is Khichdi (also khichri, khichdee, khichadi, khichuri, khichari and many other variants) is a South Asian rice dish made from rice and lentils (dal). Khichdi is commonly considered to be India's comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.

Khichdi is usually served with kadhi and/or pickle, pappad, yogurt. I usually prefer just pickle, pappad and yogurt. I decided to make it crunchy by adding the nuts from the mixed nut jar we bought from Bj's. That was a great addition.

Green-Moong Ummaan is a side dish me and Vijay prepare most of the times. Did you notice I mentioned me and Vijay, its because V also is an expert at making it , he in fact makes a nice variation by adding caramelised onions and potatoes. Ummaan in konkani means gravy or saaru as some of you may call it. Its basically vegetables and/or lentils/pulses cooked in water with salt.

This is how I made Khichdi:

This serves 2 people

Ingredients:

Basmati rice (or any rice): 1/2 cup
Split Green peas (for the picture click this link ): 1/2 cup
Water: 2 . 5 cups
Vegetables (peas,carrots,corn,cauliflower): 2 cups together
Minced garlic and ginger: 2 tablespoons together
Mixed nuts: 1/2 cup
Salt: as per taste
Oil: 3 tablespoons

Spices:

Chilli powder: 1/2 teaspoon
Freshly cracked peppercorns: 1 -2 teaspoons (as per taste)
Coriander powder: 1 teaspoon
Turmeric powder: a pinch



Method:

I make this using pressure cooker. That way its faster. You may also cook in a slow cooker. I don't know about the time it takes in a slow cooker as I don't have one of my own.

1. Keep pressure cooker on high flame. Add 3 tablespoons of oil, then add the minced garlic and ginger. Reduce flame to medium - high , then add the nuts and stir well to combine for 5 seconds. Then add the spices together and stir well for 5 seconds.

2. Add the Vegetables, Lentils, and Rice and stir well. Add a little salt at this time and combine well again. Then add water and again add salt as per taste.

3. Close the pressure cooker and let it cook for 3 whistles. Switch off the flame and let it cool down by itself until all the pressure is gone.

4. Serve it with yogurt, pickle,pappad, or any side dish you like :)

For the Moong ummaan :

This serves two people

Ingredients:

Green Moong ( click this link for the picture ) : 1/2 cup
Water: 1 . 5 cups
Green Chillies: 2-3 slit vertically
Salt: as per taste
Oil: 1 tablespoon
Mustard seeds: 1 tablespoon
Freshly cracked peppercorns: as per your taste
Coriander powder: 1 teaspoon

Optional: Add Caramelised onions and potatoes and crushed tomatoes to the Moong and cook it together.




Method:

In a pressure cooker on high flame, add 1 tablespoon oil and mustard seeds and wait until the seeds splutter. (To avoid the seeds from spluttering everywhere on the stove top, I immediately cover the pressure cooker with a cover and once the seeds start spluttering I lower the fire and wait until all the seeds are spluttered. Helps reduce the cleaning mess later). Add the peppercorns, coriander powder, stir for 5 seconds. Then add the green chillies and saute for 10 seconds. Add water, Green Moong and salt. Cover the pressure cooker with the lid and let it cook for 4-5 whistles. Switch off the flame and let it cool until all pressure is gone. I sometimes garnish it with grated coconut. Serve it as a side dish with rice, khichdi, or roti.