Friday, August 30, 2013

Mushroom pakoda recipe - Mushroom pakora

mushroom pakoda in a serving plate
Mushroom pakoda or pakora recipe - Today I am posting a very scrumptious mushroom pakoda recipe. Mushrooms are available throughout the year in vegetable market.Mushrooms are versatile that you can make several types of dishes such as soup, manchurian, stir fry, pickle, pulao pakoda etc. This is so simple that all the ingredients are combined together to make a thick mixture then divided into small balls and deep fried till crispy. This can be served as evening tea-time snack or as a starter before meal. This pakoda is so crispy from out side and soft from inside and makes you want to eat more.

Mushroom Pakoda Recipe - Mushroom Pakora
mushroom pakoda in a serving plate
Preparation time  10 minutes
Cooking time 20 minutes
Yield - serves 2

Ingredients
  • 10 button mushrooms, cut into small pieces
  • 1 large onion, finely chopped
  • 1/2 cup split gram flour / besan
  • 1 tsp chilliy powder
  • 1/2 tsp coriander seeds powder
  • 1/2 tsp cumin seeds powder / jeera
  • 1/2 tsp turmeric powder / haldi
  • A generous pinch of ajwain
  • A small green chilly, chopped
  • Fistful of coriander leaves, chopped
  • Salt as required
  • Oil for frying
Method
  1. Put mushrooms and other ingredients except oil in large bowl. Sprinkle very little amount of water on it and make a thick batter. Knead till all the ingredients combine well.
  2. Heat oil in a frying pan. When  the oil becomes medium hot, drop small portions of pakoda batter in it.
  3. Deep fry the pakodas on low flame  till they become crispy and the inner part cooks well. Fry 4 or 5 pakodas at a time. 
  4. Drain with a slotted spoon and place the pakodas on an absorbent paper. 
  5. Serve the mushroom pakoda hot as a starter or evening tea-time snack.
prepared mushroom pakoda

Sihi amtekayi gojju recipe - God ambade gojju recipe

ambade gojju in a serving plate
Sihi amtekayi or god ambade gojju recipe - The god ambade gojju is a sweet and sour chutney, prepared with god ambade or amtekayi. Amtekayi or ambade is a seasonal tangy fruit of  South India. It has large and thorny seeds. 

There are two varieties of ambade or amtekayi available in that part. One is tangy amtekayi and another one is slightly sweet amtekayi. The gojju I have prepared is made of sweet amtekayi. This is also called as god ambade in konkani.

There may be a misconception that gojju and chutney are same. But the same is not true. Gojju literally means boiled ingredients ground to a smooth paste like chutney.  But while preparing chutney, ingredients are not boiled. 

Sihi Amtekayi Gojju Recipe - God Ambade Gojju Recipe
ambade gojju in a serving plate
Preparation time 10 minutes
Cooking time  10 minutes
Yield - Serves  6

Ingredients
  • 10 god ambade/ sihi amtekayi, peeled, chopped
  • 3/4 cup fresh grated coconut
  • 3 green chilies, chopped
  • Large lemon sized jaggery
  • 1/2 cup water
  • Salt to taste
Method
  1. Wash  the ambades and  thoroughly and pat to dry. Peel and chop them using a sharp knife and discard the seeds.
  2. Mix all the ingredients together in a large vessel and cook till the ambades become soft. Allow it to cool.
  3. When the ambade cools, grind it to a smooth paste. Add little bit of water if required.
  4. Serve sihi amtekayi or god ambade gojju with dosa, idli, chapathis or rotis. It can also be served as side dish to steamed rice and curry.
Sihi amtekayi  or god ambade gojju - step by step pictures

1.  Wash the amtekayi thoroughly and pat to dry. 
wash and pat to dry the ambades
2.  Peel and chop them using a sharp knife and discard the seeds. 

3.  Mix all the ingredients together in a large vessel and cook till the ambades become soft. Allow it to cool. 

4.  When the ambade cools, grind it to a smooth paste. Add little bit of water if required.
boil the ambades and other ingrediens
5.  Serve the sihi amtekayi or god ambade gojju with dosa, idli, chapathis or rotis. It can also be served as side dish to steamed rice and curry.
grind and make gojju

Wednesday, August 28, 2013

Raagi manni recipe - Finger millet halwa - Nanchane manni

raagi manni in a serving plate
Wishing you all  A Very  Happy and Prosperous Shri Krishna Janmashtami. 
Raagi manni or nanachane manni recipeRaagi manni or nanachane manni is a delicious soft sweet prepared with finger millet flour, jaggery and coconut milk. Raagi manni is a traditional konkan cuisine prepared during Jnmashtami and offered as naivedya to Lord Krishna. 

Traditionally, finger millet is soaked for eight to ten hours and grind to paste. Then strain it in a large vessel through a muslin cloth and the finger millet paste subsides when the water becomes calm. At this stage water is carefully drained and the paste is used to make raagi manni. But I don't follow this lengthy process. 

I use finger millet flour to make the raagi manni. Friends, try out this delicious raagi manni to treat your family and friends. Finger millest are rich sources of calcium and it has cooling effect on body. Therefore finger millet must be included in the diet.

Raagi Manni Recipe - Finger Millet Halwa Recipe
cut the nanchane manni into squares
Preparation time : 10 minutes
Cooking time : 10 minutes
Yiled : Serves 2 

Ingredients
  • 1 cup coconut milk
  • 1 cup finger millet flour / nanchane - raagi hittu
  • 3/4 cup jaggery
  • 2 cardamoms, powdered
  • 2 tsp ghee (optional)
  • 2 cups water
Method
  1. Take 2 cups of cold water in a large bowl.  Add 3/4 cup of jaggery to it. Dissolve the jaggery in water, stirring with a spoon.
  2. Add a cup of finger millet flour and coconut milk to it. Mix well.
  3. Transfer this flour mixture to a heavy bottomed vessel and keep it on a medium flame.  Cook stirring continuously  till the flour mixture becomes thick and leave the edges. 
  4. Chances of forming lumps is possible. To avoid it stir continuously. Before removing from the flame, add 2 tsp of ghee and cardamom powder to it. Mix well.
  5. Grease a plate with little bit of ghee and transfer the mixture to the  plate. 
  6. Keep the plate in the refrigerator for 2 hours or till the manni becomes firm. 
  7. Cut the ragi manni into square shape and offer God as naivedya and serve as prasad.
Raagi manni  - step by step pictures

1.  Take 2 cups of cold water in a large bowl.  Add 3/4 cup of jaggery to it. Dissolve the jaggery in the water, stirring with a spoon.
jaggery dissolved in water
2.  Add a cup of finger millet flour and coconut milk to it. Mix well. 
add coconut milk and ragi flour
3.  Transfer this flour mixture to a heavy bottomed vessel and keep it on a medium flame. 

4.  Cook stirring continuously  till the flour mixture becomes thick and leave the edges. 

5.  Before removing it  from the flame, add 2 tsp of ghee and cardamom powder to it. Mix well.
simmer thepaste till thickens
6.  Grease a plate with little bit of ghee and transfer the mixture to the  plate. Keep the plate in the refrigerator for 2 hours or till the manni becomes firm. 
grease a plate and spread the paste to make ragi manni
7.  Cut the ragi manni or nanchane manni into square shape, offer God as naivedya and serve as prasad.
cut the nanchane manni into squares

Friday, August 23, 2013

Paneer stir fry recipe - How to make paneer stir fry

 Paneer stir fry in a serving bowl
Paneer stir fry recipe - Try this easy, quick and delicious protein packed paneer stir fry for rotis and chapatis. It can also be packed in the lunch box with your favorite Indian flat breads. Paneer is rich sources of proteins. Proteins help in muscle and tissue building. Most of the time I make paneer at home. The paneer prepared with  whole milk  is so soft and dish prepared  with it tastes great.

Paneer Stir Fry Recipe
prepared paneer stir fry
Preparation time - 10 minutes
Cooking time - 10 minutes
Yield : Serves 2

Ingredients
  • 2 cups paneer cubes
  • 4 tomatoes, chopped
  • 1/2  tsp turmeric powder
  • 1 + 1/2 tsp chili powder
  • A generous pinch of kala masala / subzi masala
  • Fistful of chopped coriander leaves
  • 1 tbsp oil 
  • Salt to taste
For the tempering
  • 5-6 flakes garlic, peeled, crushed 
  • 2 green chilies, finely chopped
Method
  1. Heat oil in a pan. Add crushed garlic and chopped chilies to it. Saute till the garlic and chilies become aromatic and light brown. Add the paneer cubes to it.  Saute for 2 minutes. 
  2. Add turmeric powder, chili powder and a generous pinch of kala masala or garam masala or any other sabzi masala.  Saute nicely for 10-12 seconds.
  3. Add chopped tomatoes and salt. Mix well. Cover with lid and cook it on a low flame till the tomatoes become very soft and mushy. 
  4. Stir in between. No need to add water. If it is too dry, sprinkle some water on it.
  5. When the sabzi is done, switch off the flame and add chopped coriander leaves. Mix well.
  6. Serve the paneer stir fry as a side dish for  any main course dish.
prepared paneer stir fry

Thursday, August 22, 2013

God ambade sasam recipe - Sihi amtekayi sasam - Konkani style hog plum sabzi

God (sweet ) ambade sasam in a serving bowl
God ambade sasam recipe - Sihi amtekayi sasam is coastal konkan cuisine prepared with hog plums, ground coconut masala paste and jaggery.. God ambade is a seasonal vegetable of Coastal Karnataka. The word god means sweet in konkani. It is also called as sihi ambekayi in Kannada. God ambade is sweet and sour in taste. The dish made with ambade is very delicious and it releases unique flavour of sweet and sour. Whatever the dish prepared with ambade, the dish needs jaggery to balance the taste as the ambade is slightly sour in taste.

God  Ambade Sasam Recipe
amabde sasam ready to serve
Preparation time : 15 mins
Cooking tie : 15 mins
Yield : Serves 2

Ingredients
  • 8 god amabade / sihi ambtekayi
  • 6 tbsp jaggery
  • Salt to taste
Grind to paste
  • 1 heaped cup grtaed fresh coconut
  • 1 tsp mustard seeds, spluttered
  • 1/2 tsp coriander seeds, roasted
  • 1 heaped tsp chili powder
  • 1/2 tsp turmeric powder
Preparation

1.  Wash the ambades and pat to dry.
Indian hog lum
2.  Peel the ambades as shown below.
peel the hog plums
3.  Then chop cut them into pieced and remove the thorny seeds. Discard the seeds.
cut the hog plums
Method
  1. Grind together the grind to paste ingredients to a smooth paste using little water.
  2. Heat 1½ cups of water in a large vessel and bring to boil.
  3. Add thet ambade pieces, jaggery and 1/2 tsp salt to it. Cook till the ambade become soft but not too soft)
  4. When the ambade become soft, add masala paste and salt to it. Mix well and bring it to boil. Add some water if it is too thick. The gravy should be thick like palya / sabzi.
  5. Simmer for 3 - 4 minutes to get the thick pouring consistency of the gravy. 
  6. Serve the god ambade sasam hot with any main meal.
amabde sasam ready to serve

Monday, August 19, 2013

Bhende sukke - Bhendekayi upkari - Ladies finger sabzi

bhende sukke  in a serving bowl
Bhende sukke recipe- Bhende sukke is a simple coastal konkan side dish made with ladies fingers. and garnished with fresh coconut. This sukke is a very healthy accompaniment for any main meal. I always like to make dishes with ladies finger. Though this vegetable is slimy, with proper method of preparation it can be cooked into delicious dish.  Besides sukke, ladies fingers are also used to make kadai bhindi, bhindi masala, stuffed bhindi, bhende sambar, bhende ambat, kurkuri bhindi and roasted bhindi. 

Bhende Sukke Recipe -  Ladies Finger Sabzi
ladies finger sukke ready to serve
Preparation time 10 minutes
Cooking time 15 minutes
Yield - Serves 2

Ingredients
  • 500 grams okra / bhindi / bhende / bhendekayi 
  • 1 cup grated fresh coconut
  • 2 tsp chili powder (adjust accordingly)
  • salt to taste
For the tempering
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 1/2 tsp cumin seeds / jeera
  • a pinch of asafoetida / hing
  • 2 tbsp oil or as required
Method
  1. Wash the Bhindis well. Wipe them dry with a clean kitchen towel.Remove the top stem and tip of each bhindi.
  2. Cut the bhindis into thin round slices.Mix together the grated fresh coconut and chili powder. Keep it aside. Heat oil in a pan.
  3. Add mustard seeds and allow them to splutter. Add jeera,hing and curry leaves. Saute for 8-10 seconds.
  4. Add the bhindis and stir gently to coat the bhindis with oil. Add more oil if required. 
  5. Allow them to cook on low flame till the bhindis are nicely fried and become unslimy.Do not cover with lid till bhindis  become unslimy. 
  6. When they become unslimy, sprinkle little water over the bhindis if required.
  7. Cook on low flame till the bhindis become soft. Once they become soft,  add   coconut and chili powder mixture.
  8. Mix well and further cook more minutes. Stir in between. Then remove from the flame.Serve the bhende sukke hot as a side dish.
ladies finger sukke ready to serve

Sunday, August 18, 2013

Kele sukke - Balekayi upkari - Raw banana sabzi

balekayi upkari in a serving bowl
Kele sukke recipe - Balekayi upkari is a coastal Krnataka style side dish for steamed rice with curry, rotis or chapatis. This sbzi can be prepared quickly with very few ingredients.This soft  plantain gets taste from the tempering and coconut.

Kele Sukke Recipe - Raw Banana Sabzi Recipe
balekayi upkari is ready to serve
Preparation time -10 minutes
Cooking time -15 minutes
Yield - serves 4

Ingredients
  • 4 raw bananas / Balekayi / Keli, peeled, cut into pieces
  • 1 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1 tbsp grated fresh coconut (optional)
  • fistful of chopped coriander leaves
  • 1 tbsp oil
  • salt to taste
For the tempering
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds / jeera
  • 8-10 curry leaves
Method
  1. Wash,  Peel and cut the raw bananas into equal sized pieces.
  2. Heat the oil in a pan and add mustard seeds in it.
  3. When they splutter, add  jeera  and curry leaves. Saute for  4-5 seconds.
  4. Add chili powder and turmeric powder. Saute for 8-10 seconds.
  5. Add raw banana pieces, coconut, salt and 1 cup of water. 
  6. Cover with lid and cook it on a medium flame till the bananas become soft. While cooking stir in between. Simmer till the subzi dries up. 
  7. Switch off the flame and sprinkle fistful of chopped coriander leaves.
  8. Serve the kele sukke hot as a side dish with steamed rice and curry and rotis or chapathis.
balekayi upkari is ready to serve

Mulangi sukke recipe - Moolangi palya - Radish sabzi

Mulangi sukke in a serving bowl
Mulangi sukke recipe - The mulangi palya is a Southern Coastal Karnataka style radish subzi prepared using radish and coconut as basic ingredients. I often see some people throw green leaves of radish and carry only radish root with them. No need to say here about the nutritional value of  radish  leaves because we all know the numerous health benefits of  radish and its green leaves which are rich in vitamins and fiber. 

The green leaves can be used along with the roots for preparing mulangi palya or radish subzi. They are low in calories and have more water content. The green leaves are very good in reducing weight. It has great effect on digestive system. So, whenever you buy radish, bring it along with leaves and use them in any form in your diet frequently. 

Some people and kids do not like radish for its strong pungent odour. But the Stir fry made in this method is really odourless, tasty and I am sure you may love it and if try it once, you may try it for second time also. 

Mulangi  Sukke Recipe - Moolangi Palya
Mulangi sukke in a serving bowl
Preparation time 15 minutes
Cooking time 20 minutes
Yield : Serves 4

Ingredients

  • 1 bunch or 3 medium sized radish / mulangi with leaves
  • 2 tsp chilly powder
  • 1/2 tsp turmeric powder
  • 2-3 tbsp jaggery
  • 2 tbsp  oil 
  • 1 cup grated fresh coconut
  • Salt to taste.
Preparation
  • Separate the tender leaves and sprinkle fistful of salt over it. 
  • Then pat the leaves gently for 8-10 times. After that, wash them under running water for 3-4 times. 
  • Then Chop the leaves. Wash and peel the radish. Grate or chop them and mix with the chopped leaves.
Method
  1. Heat oil in a pan and add the mustard seeds to it. When they splutter add grated radish and chopped leaves. 
  2. Add the chili powder, turmeric powder, jaggery, salt  and a cup of water.
  3. Cook covered on low flame till the radish and the leaves become soft.
  4. When it is done, add the grated fresh coconut and mix well. 
  5. Keep it on low flame for 1-2 minutes. Remove and serve hot as side dish.
  6. Mulangi sukke goes well with steamed rice and curry or chapathis.
Mulangi sukke - step by step pictures

1.  Heat oil in a pan and add the mustard seeds to it. When they splutter add grated radish and chopped leaves. Add the chili powder, turmeric powder, jaggery, salt  and a cup of water. Mix well.
heat oil and add radishchilli powder, jaggery, turmeric powder, salt
2.  Cook covered on low flame till the radish and the leaves become soft.
mix well - cook covered
3.  When it is done, add the grated fresh coconut and mix well. Keep it on low flame for 1-2 minutes. 
add fresh coconut
4.  Remove and serve hot as side dish. Mulangi sukke goes well with steamed rice and curry or chapatis.
mulangi sukke is ready to serve

Thursday, August 15, 2013

Paneer kheer recipe - How to make paneer kheer

 paneer kheer in a serving bowl
Wishing each Indian a Very Happy and Joyful Independence Day. 
Paneer kheer recipeIndia celebrates 67th Independence day  to day on Thursday, 15th  August, 2013. Each Indian enjoys the happiness of  today. I am also celebrating this happy moment by preparing paneer kheer. I am delighted to share the home made paneer kheer with rich creamy taste. This is an aromatic kheer to serve as a dessert after meal. I added some fried cashew nuts and raisins to the kheer and it turned out delicious.I  have used home made fresh paneer and also used corn flour as thickening agent. The flavor is infused with cardamom powder. The kheer has achieved beautiful colour with the addition of saffron soaked milk.

Paneer Kheer Recipe
paneer kheer in a serving bowl
Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - Serves 4

Ingredients

  • 2 cups milk
  • 2 cups grated paneer
  • 1 heaped tsp corn flour 
  • 1/2 cup sugar
  • A pinch of saffron strands / kesar(optional)
  • 10 cashew nuts and fistful of raisins
  • 6  green cardamoms, powdered
  • 2-3 tsp ghee to fry cashews and raisins
Method
  1. Fry cashews and raisins in the ghee for a minute and set aside. Soak the kesar in 2 tbsp of warm milk for about 10 minutes. 
  2. Grate the paneer using a grater and set aside.
  3. Mix together the milk and sugar in a large pan. Bring it to boil. In a bowl, dissolve 1 tsp of corn flour with 2 tbsp of water. Set aside.
  4. Once the milk boils, add the corn flour and cook stirring continuously till the milk boils and slightly thickens. 
  5. Then add grated paneer to it. Bring it to boil. Simmer till the kheer become thick.
  6. When it is done, remove from the flame. add the saffron soaked milk. Add  the fried cashews and raisins.  
  7. Sprinkle cardamom powder and mix well. Chill it in the refrigerator. Serve the paneer kheer either cold or warm.
Paneer kheer - step by step pictures

1.  Fry cashews and raisins in the ghee for a minute and set aside.  Soak the kesar in 2 tbsp of warm milk for about 10 minutes
roasted cashew, raisins, soaked saffron
2.  Grate the paneer using a grater and set aside.  Mix together the milk and sugar in a large pan. Bring it to boil. 

3.  In a bowl, dissolve 1 tsp of corn flour with 2 tbsp of water.Set side.
grate the paneer, boil the milk
4.  Once the milk boils, add the corn flour and cook stirring continuously till the milk boils and slightly thickens. 

5.  Then add grated paneer to it. Bring it to boil. Simmer till the kheer become thick. When it is done, remove from the flame. add saffron soaked milk.
add the paneer and simmer till thick
6.  Add  the fried cashews and raisins. Sprinkle cardamom powder and mix well. Chill it in the refrigerator. 
add fried dry fruits and saffron milk, cardamom powder
7.  Serve the paneer kheer either cold or warm.
paneer heer is ready to serve

Wednesday, August 14, 2013

Dal tadka recipe - how to make dal tadka

dal tadka in a serving bowl
Dal tadka recipe - Dal tadka is my all-time favorite curry. This is the most easiest  and can be made within few minutes. A simple looking dal tadka makes a meal delicious when eaten with chapatis and  hot steamed rice along with pickle and papad.  It doesn't need any preparation or planning. Just pressure cook the dal and temper it with choice of your tempering ingredients and the dal tadka gets ready within few minutes. By using precooked dal, dal tadka can be prepared in less than five minutes. The smoky aroma of red chillies makes the dal tadka special and unique.

Dal Tadka Recipe
serve the dal tadka hot
Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - Serves 4

Ingredients
  • 1 cup toor dal
  • 1/2 tsp turmeric powder
  • Fistful of chopped coriander leaves
  • Salt to taste
For the Tempering
  • 2 tbsp ghee/oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds / jeera
  • a pinch of asafetida / hing
  • 15-20 curry leaves
  • 6-7  broken red chilies
  • 2 green chilies, chopped
  • 1 heaped tsp chili powder
Method
  1. Wash the toor dal and add 2 cups of water to  it. Pressure cook the dal and take 3-4 whistles or  till the dal  becomes very soft. Mash the cooked dal  and keep it aside.
  2. Heat ghee/oil in a pan and add mustard seeds in it. When they splutter add jeera in it. When jeera crackles nicely, add   hing,  curry leaves, green chilies and red chilies  one by one. Saute for a minute. Add red chili powder and saute for few seconds.
  3. Now add cooked and mashed dal, turmeric powder and salt to it. Bring it to boil.
  4. Once the dal boils, add  chopped coriander leaves and mix well.  
  5. Remove from the flame. Serve hot with chapatis and steamed rice.
Dal tadka - step by step pictures

1.  Heat ghee/oil in a pan and add mustard seeds in it. When they splutter add jeera in it. 

2.  When the jeera crackles nicely, add   hing,  curry leaves, green chilies and red chilies  one by one. Saute for a minute. 

3.  Add red chili powder and saute for few seconds.
tempering to make dal tadka
4.  Wash the toor dal and add 2 cups of water to  it. Pressure cook the dal and take 3-4 whistles or  till the dal  becomes very soft. 

5.  Mash the cooked dal  and keep it aside. Now add cooked and mashed dal, turmeric powder and salt to it. Bring it to boil.
add cooked dal to tempering
6.  Once the dal boils, add  chopped coriander leaves and mix well.  
add salt, cilantro and boil the dal tadka
7.  Remove from the flame. Serve the dal tadka hot with chapatis and steamed rice.
serve the dal tadka hot

Tuesday, August 13, 2013

Dudde appe recipe - Kumbalkayi appe - Pumpkin paniyaram

dudde appe in a serving bowl
Dudde appe recipe - A South Indian appe is a fabulous breakfast snack liked by all. Rava pumpkin appe is nothing but a batter made with semolina and pumpkin cooked in appe mould. It is equally tasty like akki appe made with rice batter. This is a very healthy, delicious and quick to make dish with very few ingredients. So, next time when you go to buy vegetables, please buy one small piece of pumpkin and for a variation try this healthy dish. Note that while preparing appe, do not touch the base and the surface of the appe, till they become firm. If you do not have appe pan, you can also prepare idli using the same batter.

Dudde Appe Recipe - Pumpkin Paniyaram
serve the appe hot
Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - 20 appe

Ingredients
  • 3-4 pumpkin pieces (or 1 cup steamed pumpkin puree)
  • 1 cup rava / semolina, roasted
  • 1 cup milk
  • 4 tbsp curd
  • 4 tbsp jaggery or sugar (adjust accordingly)
  • 3/4 tsp turmeric powder / haldi
  • Salt to taste
  • Ghee/oil as required
Method
Dudde appe - step by step pictures

1.  Wash the pumpkins and peel them . Cook them in a steamer till they become soft.  (you can also cook the pumpkin in a pressure cooker) 

2.  Cut the steamed pumpkins and grind them to a smooth paste or puree.
pumpkin paste to make appe
3.  Mix the roasted semolina and other ingredients except ghee/oil in a large bowl and make a thick batter, without adding any water and set aside for 10 minutes. 

4.  After 10 minutes, add the pumpkin paste and mix well. Don't use water.
rava and other ingredients added
5.  Then heat the appe pan and pour 1/4 tsp of ghee/oil in each mould.  Pour the batter in the mould using a table spoon. 
heat the moulld and pour batter
6.  Cover with lid and cook it on a medium flame till the bottom of the appe become firm. 

7.  It may take 3-4 minutes. When the appe becomes slightly firm, flip it using a spoon. 

8.  Once it is flipped, reduce the flame to lower and cook for 3 minutes or the other side of the appe becomes golden colour.
cook the appe
9.  When done, serve the dudde appe hot with ghee. 
serve the appe hot

logo