Cooking is a wonder. There are so many different things you can make out of the same ingredients. Appam is a south indian dish. It is very simple to make and yet so delicious and soft that it makes the consumer beg for more. It is more of a steam dish than a fried dish. You simply have to try it to know it. I have served coconut milk and mutton pulusu along with the appam which compliments each other in a beautiful way.
Wishing you all a very Happy New Year I begin this year with a recipe for coconut sweet. January comes in with a festival called Sankranti which is celebrated all over India but called by different names. It may as well be a favourite day for all the bengali sweet lovers because we make various kinds of traditional sweets on this day. This is but a single sweet recipe for coconut and jaggery sweet. I will uploading the rest later. Hoping for your sweet and better moments ahead here is the recipe 🙂
Time: 45 -60 minutes Servings: 5
For the dough:
1. Moong Dal :250 gm
2. Rice Flour : 100gm
3. Suger :1 tbsp
4. Salt : ½ tbsp
5. Chilli Powder : 1 tbsp
6. Turmeric powder :pinch
7. Water : ½ glass
8. Oil :250 ml
1. Grate the coconut
2. Heat a wok
3. Add the grated coconut and jaggery
4. Stir for 10 minutes
5. Set it aside
For the dough:
1. Fry the dal till it is slightly golden red
2. Add the fried dal to a cooker
3. Add water to the dal
4. Put the lid and let it boil (for 2-3 whistles)
5. Smash the boiled dal with your hands
6. Add rice flour, sugar, salt, turmeric powder, chilli powder to the smashed dal.
7. Then mix them well with your hands and you well get nice dough.
Hint: If it is too soft you can add more rice powder
8. Then make small balls of the dough
9. Flatten out the balls with your fingers
I am sorry I couldn’t take a photo of the process. I will take a photo when I prepare this again. To flatten out the dough press it gently with your fingers while turning the dough with your fingers continuously. It shoupld basically be a flat circular dough after you are done flattening.
10. Fill the coconut stuffing into the flattened dough
11. Roll the stuffed dough into the required shape
12. And the fry each stuffed dough till it is golden red in colour
13. Bhaja pithe is ready to serve!
The second half of every year ushers in beautiful, wonderful times. Recently we celebrated Ganesh Chaturthi, a festival for one of our many Indian Gods revered for successful endeavours. This year I tried to make Modak which is assumed to be one of His favourite food items. I tried to fit in my blog on my To-Do list amidst all the cleaning and shopping and little what nots. A busy and yet a joyful time I can’t help but keep this post short guys. Enjoy a little of Traditional India 🙂
Time : 30 minutes Serves : 4
Coconut – 1
Jaggery – 100gms
Rice powder -250 gms
Salt – pinch full
Water – 1 cup
Cardamom (elaichi)- 4 to 5
Scoop out the coconut flesh and grate it.
Fry the grated coconut and crushed jaggery in a pan for around 10 minutes till the jaggery liquefies turns sticky.
Keep the fried stuffing aside.
Boil 1 cup water
Add rice powder and a pinch of salt to the boiling water and stir constantly till a dough forms
Scoop the dough into 20-25 parts
Pat each part separately and stuff it with the fried mixture and close it using your fingers
The dumplings can in any shape. Preferably momo shaped or round shaped like I have made here.