Finger Food For The New Year Party - Kuzhi Paniyaaram

FINGER FOOD FOR THE NEW YEAR PARTY

KUZHI PANIYAARAM

Kuzhi Paniyaarams are delicious and addictive snacks. They can easily fit into any party or celebrations. They are a no fuss no mess finger food, and taste yummy with or without dips and chutneys.

INGREDIENTS

Raw rice - 3 cups

Black gram dal - 1 cup

Bengal gram dal - 1 tsp

Fenugreek seeds - 1 tsp

Beaten rice or puffed rice - 1 tbsp

Salt - 2 tsps

Sugar - 1 tsp

TO PREPARE THE BATTER

1.Wash and cover all the ingredients except salt and sugar in water and soak for one hour.

2. Grind the soaked ingredients into a thick, smooth and fluffy batter adding water as required.

3. Mix salt and sugar to the batter and store in a big vessel with lid.

4. Rest it in a warm place and allow to ferment overnight.

INGREDIENTS FOR THE PANIYAARAM

Finely chopped onions - 2 tbsps

Finely minced fresh coconut - 2 tbsps

Finely chopped green chillies - 1 tsp

Finely chopped fresh ginger - 1 tsp

Finely chopped coriander leaves - 1 tbsp

SEASONING

Oil - for seasoning and frying the paniyaarams

Mustard seeds - 1/4 tsp

Black gram dal - 1/2 tsp

TO PREPARE PANIYAARAMS

1. Add all the chopped ingredients to one cup of the fermented batter and mix well.

2. Heat oil in a seasoning ladle and add mustard seeds.

3. When the mustard seeds crackle add the black gram dal and fry till golden in colour and mix the seasoning into the paniyaaram batter.

4. Heat oil in a paniyaaram pan ( Appa Kaaral ).

5. When the oil is hot enough pour one tablespoon of the prepared paniyaaram batter into every cup like depression in the paniyaaram pan. The paniyaarams will ease out by themselves and start to float in the oil when done.

6. Gently turn over the paniyaarams one by one using a fork and cook on the flip sides.

7. When the paniyaarams are done gently remove them one by one from the pan and drain them on a kitchen towel. 

 

Enjoy the hot and scrumptious Kuzhi Paniyaarams with coconut chutney if needed.

Instant Lemon Pickle

I love pickle and I used to have it daily along with my meal. Now being here, I solely depend on pickles that are bought off-shelf. I find these pickles as too salty and most of the time, I don't eat and it ends up in my bin. When I came across Instant lemon pickle recipe at sashiga's space, I felt very happy and talked about this to my mom over phone. She told that she also prepares it sometimes and described me the method. I found both the methods are same except the way the lemons are cooked. Here I take you through both the methods. You can choose whichever method as it suits you.

Basic Information:

Preparation and cooking time: 10 minutes + 20 minutes for cooling

Makes: 1 and 1/2 cup approx.

Ingredients:



Yellow Lemons - 5 large nos

Red chilli powder - 2 teaspoons/ as per taste

Roasted fenugreek powder - 1/2 teaspoon

Salt - to taste

Sesame oil - 2 tablespoons / as per preference

Mustard seeds - 1/2 teaspoon

Asafoetida - a pinch



Method:



1a) Take whole lemons in sauce pan and pour boiling water until the lemons are fully immersed. Cover and keep it aside for 20 minutes. then, drain the water and cut the lemons to desired size.

or

1b) Slice the lemon according to your desired size. Put the sliced pieces in saucepan and add little water. say about  <1/4 cup. Cook just enough to soften the lemon pieces. Make sure not to over cook as they taste bitter. Once it is done, keep aside with water. (Picture shown for this method)

 

2) Prefer any of the above method to cook lemons and bring them to room temperature.

3) Add red chilli powder, roasted fenugreek powder, asafoetida and salt. Toss it well.

 

4) Heat oil in kadai/seasoning pan. Add mustard seeds when it is hot and remove from heat. Allow this seasoning to cool to room temperature and add to lemon mixture. Toss well.

5) Store in sterilised bottle and serve with this rice.

Note:

1) Do not cook lemons for long time. It might taste bitter if you do so.

2) Try to use sesame oil for authentic taste.

3) I prepared it last week and it has stayed good till now. Do not forget to refrigerate.

Finger Food For The New Year Party - Lentil & Vegetable Dumplings

FINGER FOOD FOR THE NEW YEAR PARTY

LENTIL & VEGETABLE DUMPLINGS

This is an easy to prepare finger food. Lentil and Vegetable Dumplings are very healthy and nutritious since they are cooked in steam.

INGREDIENTS

Tur dal - 1 cup

Bengal gram dal - 1 tbsp

Green gram dal - 1 tbsp

Red chillies - 4  

NOTE - Wash the above ingredients, cover with water and soak for one hour.

Grated carrot - 1/2 cup

Finely chopped beans - 2 tbsps

Finely chopped capsicum - 2 tbsps

Finely chopped onion - 2 tbsps

Finely chopped Green chillies - 2 tsps

Finely chopped coriander leaves - 2 tbsps

FOR SEASONING

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Black gram dal - 1 tsp

Cumin seeds - 1 tsp

Asafoetida - 1 pinch

Salt - 1 tsp

METHOD

1. Drain the soaked ingredients and grind coarsely without adding water.

2. Blend in the salt and keep aside.

3. Heat the oil and add the mustard seeds.

4. When the mustard seeds splutter add the black gram dal and roast till golden in colour.

5. Add cumin seeds and asafoetida.

6. Add chopped onion and green chillies.

7. Add chopped capsicum and beans and stir fry till they are half done.

8. Mix in the ground lentil , switch off flame and allow to cool.

9. Blend in the carrot gratings and the chopped coriander.

10. Take lemon size balls of the prepared mixture and shape them into dumplings.

11. Arrange the prepared dumplings in a greased idly plate and steam in the pressure cooker without the weight for fifteen minutes.

Serve the hot Lentil & Vegetable Dumplings with a tangy tamarind sauce or mint chutney.