Nei Appam / Sweet Paniyaram/ Unniappam

Nei Appam/ Sweet Paniyaram/ Unniappam

Happy Jackfruit Day! 

How about a healthy, gluten-free, traditional sweet which is easy and simple to make. This is a Millet Paniyaram made with 'Kodo' millet. 

 Nei Appam is a sweet appe made with  soaked rice grinded with jaggery, cardamom powder, bananas.

This is a Millet appe with Jackfruit.

I've added ripe Jackfruit in this recipe, if  you don't have you can skip the step.

You can add Cardamom powder in this recipe.

Kodo millet - English

Varagu - Tamil

Harka - Kannada

Arikelu - Telugu

Kodra / Koden - Hindi

Koovaragu - Malyalam

I've already shared Traditional Nei Appam recipes for which the link in shared below:

Nei Appam/ Unniappam/ Sweet Paniyaram/ Sweet Appe:

Nendram Pazham Nei Appam

http://swadishtkitchen.blogspot.com/2017/08/nendhram-pazham-nei-appam.html

Nei Appam/ Unniappam

http://swadishtkitchen.blogspot.com/2016/08/nei-appam-for-krishna-janmashtami.html

Ingredients:

Kodo millet - 200 gms

Jaggery powder- 3 tablespoons/ 60 gms approx

Ripe Jackfruit - 8 bulbs / nos

Oil / ghee - as required to make Paniyaram

Method:

# Wash Kodo millet well. Soak it in water for 3-4 hrs.

#  Remove water, grind it in mixie without water. It will become grainy batter.

# Chop Jackfruit add in the mixie with kodo and grind to smooth  paste. Add jaggery powder and grind. The consistency of the batter should be like idli batter. Thick in consistency.

# Close with a lid  and let it rest for 4-5 hrs.

# Heat a Appe pan / Paniyaram pan, add ghee / oil. The oil should be hot not smoky.

# Pour the Nei Appam batter in the Paniyaram pan.

# Flame should be in medium.

# After 2-3 minutes turn it with spoon/ knife.

# Once it is cooked well remove it.

Try this healthy, traditional sweet and provide your comments.

Thank U!

Mango Jam

Mango Jam!

With just 3 ingredients you can make a delicious homemade Mango jam. This can be stored for couple of months if it is refrigerated.

Mango Jam is a best side dish for parathas, puri, breads, topping for cakes, custard etc.

The amount of sugar depends upon the mangoes. If mangoes are extremely sweet you can reduce the amount of sweetness. Or if it is slightly sour or less sweet you can add more.

Ingredients:

Mango (ripe mangoes) - 250 gms

Sugar - 100 gms

Lemon juice - 1 tablespoon

Method:

# Wash and peel the skin from mangoes.

# Make a fine puree.

# In a heavy bottom pan add mango puree, sugar and stir for 5 minutes. 

# It will become watery...close with the lid and cook the jam on slow flame.

# Add lemon juice to prevent from crystallization.

# Stir the jam in every 5 minutes.

# It takes 15-20 minutes to prepare this jam.

# Just pour a teaspoon of jam in a plate and check if it is firm...it should not drip.

This is the consistency of jam, switch off the flame and allow it to cool down completely.

Store the jam in an airtight container and refrigerate.

Please do try and provide your comments.

Thank U!

Custard Powder Cake

Custard Powder Cake (whole wheat flour)

A super soft, delicious whole wheat custard Powder Cake. This cake is sweetned with jaggery powder. A perfect Tea-time cake.

Notes:

* 1 cup = 120 gms ( measurement)

* I' ve not added any flavour to this cake. You may add vannila / any flavour of your choice.

* Baking tin size 6' inches.(round)

Ingredients:

Whole wheat flour - 1 cup / 120 gms

Custard Powder - 1/4 cup / 30 gms

Baking powder - 1 tsp

Jaggery powder - 1/3 cup / 75-80 gms

Milk - 1/2 cup / 125 ml

Ghee Residue - 2 tablespoons

Method:

# Sieve whole wheat flour, custard powder, baking powder for 6-7 times. (dry ingredients)

# Mix ghee residue, milk, jaggery powder.(wet ingredients)

# Preheat microwave convection mode @170'c.

# Grease baking tin with oil/ butter.

# Mix dry ingredients and wet ingredients in two batches. Do not over mix. You will get a thick batter.(dropping consistency) If it is very thick can add 2 tablespoons of milk.

# Pour the batter in greased tin.

# Bake @170'c for 25-30 minutes.

# Check by inserting a knife. It should come out clean. (cake is baked well)

# After 10 minutes unmold the cake.

Cool on a wire rack for 2-3 hrs. Slice your cake and serve with tea/ coffee.

Banana Muffins

Banana Muffins (Eggfree & whole wheat)

Muffins are a form of cake which can be baked sweet as well as savoury. These Muffins are mild sweet, super soft, aromatic goodies which can be paired with evening tea/ coffee. These can be served for breakfast also. 

Notes:

* 1 cup = 120 gms

* Sieve whole wheat flour, baking powder for 5-6 times.

* All ingredients should be in room temperature.

Ingredients:

Whole wheat flour - 1 cup / 120 gms

 bananas - 3 nos (medium size)

Odourless oil - 1/4 cup

Jaggery powder - 2.5 tablespoons

Baking powder - 1 tsp

Milk - 1/3 cup / 90 ml

Vanilla essence - few drops.

Method:

# Mash bananas, add oil, jaggery powder,milk, vanilla essence mix well. (wet ingredients)

# Sieve whole wheat flour, baking powder for 5-6 times. (dry ingredients)

# Preheat microwave convection oven @ 170'c.

# Mix  dry ingredients and wet  ingredients in two batches. Do not over mix the batter.

# I'm using silicon mould to bake these banana muffins.

# Fill 3/4 batter into the mould.

# Bake at 170'c for 18-20 minutes.

# Check by inserting a toothpick, it should come out clean. 

# Allow it to cool down on wire rack. (Demold from silicon moulds)

Serve with tea / coffee.

For the above mentioned measurement of ingredients you can bake 8 medium size Muffins.

Please do try and provide your comments.

Thank U!

Jowar flour Savoury Biscuits

Jowar Whole Wheat biscuits

Good Afternoon!

A healthy savoury biscuits made with sorghum / Jowar flour, wheat flour, dry Fenugreek leaves mixed with mild spices and baked. These are baked with zero baking powder and baking soda. Healthy biscuits perfect for a tea-time.

Notes:

* Sieve Jowar + wheat flour for 4-5 times.

* I cup - 120 gms

Ingredients:

Jowar / sorghum - 3/4 cup / 90 gms

Whole wheat flour - 1/4 cup / 60 gms

Salt - 1 tsp

Dry Fenugreek leaves / kasuri methi - 1.5 tsp

Red chilli powder - 1/2 tsp

Asafoetida/ hing - 1/4 tsp

Crushed cumin / jeera - 1 tsp

Unsalted butter - 2.5 tablespoons

Chilled water - as required to knead the dough.

Method:

# Mix both flours, salt, red chilli powder, asafoetida, crushed cumin seeds, kasuri methi, butter. It should be like bread crumbs consistency. 

# Sprinkle chilled water and knead a stiff dough.

# Cover the dough with a lid for 15-20 minutes in refrigerator.

# Preheat microwave convection mode @ 160'c.

# Roll the dough to thin flat breads. Poke with fork / knife. Cut in desired shape and bake at 160'c for 12-15 minutes.

# These biscuits are baked fast so keep an eye on them. 

# Allow it to cool on wire rack.

Store them in airtight container.

Serve with tea/ coffee.

Please do try and provide your comments.

Thank U!

Semolina Oats Porridge Bread

Semolina + Oats Porridge Bread

I've already shared an oats porridge whole wheat bread which is super soft and delicious. This recipe is made with leftover  oats Porridge. 

I' ve used normal semolina. Pulse it in mixie to get a fine texture or you can use Chiroti rava.

Notes:

* To make oats porridge add 20 gms of oats and 100 ml of water cook on medium flame for 3-4 minutes / until it is cooked well. 

Ingredients:

Oats porridge - 1/4 cup

Jaggery powder - 2 tablespoons

Semolina - 400 gms 

Instant active dry yeast - 1 tsp

Salt - 1.5 tsp

Milk powder - 1 tablespoon

Warm water - 250 ml / 2 cups

Oil - 3 tablespoons

Milk to brush - 1 tablespoon

Butter- 1 tablespoon

Method:

# Mix semolina, jaggery powder, oats porridge, instant active yeast, salt, milk powder, warm water. 

# Cover with a lid and leave it for 20 minutes.

# Add 1 tablespoon of oil and start kneading the dough. It will be sticky. Add oil while you get a sticky texture. You can also wet your hands and knead. It takes 15-17 minutes for the dough to become soft and elastic.

# Apply some oil and cover it with cling wrap for 1/2 hr.

# Remove excess air and knead for 2 more minutes.

# Grease baking tin with oil (baking tin size 7×3)

# Transfer the dough in baking tin and close with cling wrap for 20-25 minutes / until it reaches the neck of the pan.

# Preheat  microwave convection mode @ 190'c.

# Apply some milk wash and bake @ same temperature for 30 min.

# Once baked apply butter and allow it to cool.

# After 10 minutes Demold the bread.

# Allow it to cool down completely on wire rack for 3-4 hrs.

# Use cerrated knife to slice your bread.

Please do try and provide your comments.

Thank U!

Mango Ice Cream

Mango Ice Cream

Its the season of King of fruits...how about a creamy, delicious, No Churn Mango Ice Cream made with just 3 ingredients. 

Ingredients:

Mangoes - 500 gms / 2 medium size. 

Amul fresh cream - 350 ml

Condensed milk/ Mithai mate - 200 gms / 1/2 tin

Method:

# wash and chop the mangoes. Blend it to a fine paste / pulp.

# In a mixing bowl add fresh cream and condensed milk and whisk well for 2 minutes. 

# Add mango paste / pulp and whisk well.

# In a container transfer the mixture and cling wrap and close with the lid.

# Freeze for 8-10 hrs. 

# Ice Cream is ready to serve.

Enjoy this summer with creamy delicious Mango Icecream.

Pl. do try and provide your comments.

Thank U!