RM2- Day 17- Unniyappam (Godda Appo in Konkani meaning "Pancake Puffs made with Jaggery")

This is one of the favorite sweets of my husband. I too like it especially when its not overly sweet, just a delicate flavor of banana and jaggery. When my in-law visited us, this was one the things I learned to make. Its easy, and quick. Though some people use rice flour to make it, I decided to go with soaking the rice method. It came out quiet well for a first timer like me. This was a good idea to use up over ripe bananas (the green skin variety, or the small yellow ones). This is my version of Unniyappam (I didnt have certain ingredients used to make traditional unniyappams such as toasted coconut bits). As you can see , my Unniyappams did not puff much and that is because I accidentally added too much water. But I hope you people will surely make much better ones than these :)

Ingredients:

White rice - 3/4 cup
**Jaggery grated - 3/4 cup (The jaggery we get in the Indian store near to our place is good, no impurities found till now :) , but for safety sake, you may melt jaggery and strain it through a sieve to remove impurities.
Very ripe bananas : 2 nos
Baking powder - 1/4 teaspoon
Cardamom powder - 1/2 teaspoon
Nutmeg powder - a pinch
Salt - a pinch


Method:

Soak the white rice in water for at least 5 hours. Grind it with very little water to form a little thick batter. Add the Jaggery, ripe bananas, and the rest of the ingredients and blend again to form a semi thick batter. The batter should have consistency of Idli batter.

In a Pancake Puff pan on medium heat, add 1/4 teaspoon oil to each mold. When the oil is a little hot, add the Unniyappam batter into each mould upto 3/4th full . Cover the pan and let it cook until the Unniyappams are almost cooked on the top. Turn them over and lower heat to medium low and wait until they cook and then tranfer them to a serving plate.


Note:

** I found an easy way to grate Jaggery this time. I used my grater to do it. I felt relieved using that as my hands were paining grating the Jaggery using a knife every time I wanted to make something with it.

** If you find that the Unniyappam batter is not sweet enough, add honey and mix well. I tried this as my batter was not sweet enough the first time, so I added honey and the next batch was sweet enough :)

I am curious to know what my other Marathon buddies are cooking, what about you?

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

RM2- Day 16 - Rice Kheer

This is my post for Day 16- RM2 . This was a post I missed to post quiet a while back this year. Had prepared it for our marriage anniversary.

Ingredients:

White Rice - 1 cup
Sugar - 1 cup
Cardomom powder - a pinch
Nutmeg powder - a pinch
Cashew nuts - fried until light brown in ghee
Saffron - 3-4 strands
Milk - 3 cups
water - 1 cup

Method:

I prepare this the pressure cooked method which is easy and fast. Cook rice in milk and water and sugar in pressure cooker for 2 whistles. When steam is completly gone from the pressure cooker, open the lid and on medium flame, cook the kheer, add the cardomom powder, nutg, and cashew nuts and saffron for 2 - 3 minutes until the kheer becomes thick or desired consistensy. Serve hot.

My marathon buddies have been cooking yumm food in their kitchen. Don't you wanna know what all they have prepared? Check these links out:

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

RM2- Day 14- Spinach Sambar

I made this today in order to use up my left - over spinach. Added it to sambar and it gave a nice taste. Here is the recipe:

Ingredients:

Cooked and mashed thuvar dal - 1/2 cup

Vegetables:
Okra
Green beans
Spinach
Carrot
Potato
Shallots

Spices:

Coriander powder - 1/2 tsp
Chilli powder - 1 tsp
Turmeric- a pinch
Asafoetida - a pinch
Tamarind paste - 1 teaspoon
Cumin powder - 1/2 tsp
Onion powder - 1 teaspoon

Tampering:
Oil- 1teaspoon
Mustard seeds: 1 teaspoon
Cumin seeds - 1 teaspoon
Curry leaves - a few

Garnish: Coriander leaves chopped


Method:

In a vessel on medium heat, pour 1 cup water and when it starts boiling, add all the veggies. If needed add more water. Add turmeric powder, chilli powder, salt, cumin powder, onion powder and stir to combine and then close the vessel. Then when the raw smell of the spices are gone, and the vegetables are almost cooked, add the tamarind paste and stir well. Then add the mashed thuvar dal and again close the vessel and let it simmer to cook all the flavors. Add the tampering and the garnish and sprinkle asafoetida and give it a little stir.





Check what my other buddies have prepared:


1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,

7) Priya, 8) Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,

13)DK, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,

18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,

22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi