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Kuzhi Vegetable Paniyarams Recipe

Vegetable Paniyaram or Appe/Appam as it is commonly known is a South Indian breakfast recipe made from idli/dosa batter and known as kuzhi Paniyaram in Tamil, Paddu in Kannada, and Gunta Ponugulu in Telugu. It’s the best way to use idli dosa batter if the batter has turned sour after a couple of days. It is perfect for kids too as it is extremely healthy, has a good dose of vegetables and looks colourful and attractive. My kid loves it and often asks for it especially in his school tiffin. He would take extra to school as requested by his friends. 🙂

Some years back my uncle gifted this cast iron Paniyaram pan (appe pan) to me and it has been my most treasured kitchen possessions. Since then my obsession with appe pan started and I make not only paniyarams in it but also fritters, little pancake balls, patties, bread rolls, falafel, kofte and dahi bhallas. Basically, anything that you need to shallow or deep fry can be made in appe pan with much less oil. 

I like the instant version of Vegetable Paniyaram – it is quick to make with leftover idli/dosabatter. The last few cups of idli batter might not always yield soft idlis or make soggy dosas. I add mixed sautéed veggies with some spices into the leftover idli batter and it turns into flavourful paniyarams which I often serve with Coconut Chutney or Kara Chutney.  They are really crispy on the outside and soft on the inside.

Check out this recipe below. If you have leftover Idli batter you can use that. In the recipe below I’ll share with you the recipe of fresh batter

Recipe: makes 20-25 paniyarams 

Ingredients 

For the Batter

  1. White Split Urad Dal: 1/2 cup
  2. Bengal Gram/Channa Dal: 1/8th cup
  3. Fenugreek Seeds: 1 tsp
  4. Rice: 1 cup
  5. Flattened Rice/Poha: 1/4th cup
  6. Water as required for the batter
  7. Rock Salt: 1 tsp

For Paniyarams 

  1. Mixed Chopped or Grated Vegetables: 1 cup (I used onion, capsicum, carrot)
  2. Minced Ginger: 1 tsp
  3. Asafoetida/Hing: a pinch
  4. Mustard Seeds: 1 tsp
  5. Curry Leaves: Handful
  6. Oil/Ghee for Cooking
  7. Salt to taste
  8. Green chilies: 2 (optional)

Instructions 

  • Wash and soak urad dal, channa dal and 1 tsp of fenugreek seeds for 3-4 hours. 
  • Wash and soak rice and poha for 3-4 hours.
  • First grind the dals using water. Add water gradually to make a smooth thick but flowing consistency batter. 
  • Now grind rice and poha, again by adding little water at a time to make thick but flowing consistency batter.
  • Mix both the batters in a steel or a glass bowl. Add rock salt. Mix well. Leave it for fermentation for atleast 8 hours or more at a warm place. The batter will rise and will become airy with tiny bubbles. If it hasn’t then leave for some more time. 
  • In a pan, add a tbsp of oil. Add some mustard seeds & hing. Let mustard seeds splutter. Now add some finely chopped green chilies if using, curry leaves and minced ginger. Cook for few seconds then add finely chopped vegetables of your choice.
  • Season it with some salt. Cook for 2 minutes on medium flame or till they soften a bit. Allow it to cool. Then add the sauteed vegetables to the fermented batter and mix gently.
  • Now your batter is ready. The consistency of the batter is similar to idli batter. If it’s thick, add a bit of water. Check for salt. Heat Paniyaram pan to medium heat. Brush it with ghee or oil in each cavity and fill it with batter. Leave some space for paniyarams to rise.
  • Cover with a lid and cook on medium to low flame for 3 minutes or when the top has set, and edges have browned.
  • Then with a help of a skewer or a knife flip the paniyarams and cook the other side for 2-3 minutes. 
  • Serve immediately with chutney of your choice. 

Tips:

  • Cook appe on low-medium heat or else you will end up with raw batter in the middle.
  • You may use any combination of veggies minced broccoli, cauliflower, cabbage, or greens like methi or drumstick leaves works too.
  • Use a paniyaram pan that has been seasoned well and used in the past. If not the paniyarams will stick to the pan.

Do give this recipe a shot. I am sure this will be your child’s and your family’s new favourite. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Orange Olive Oil Cake- Ridiculously Easy and Super Moist

Orange Olive Oil Cake is one of my favourite desserts. I mean who doesn’t like citrus flavours with a bit of sweetness. It is loaded with bright citrus flavour from orange and super moist texture from olive oil. This cake is so easy to make. It can be served with a sprinkle of powdered sugar or with a simple orange glaze or just as it is. It pairs beautifully with a coffee or espresso, doesn’t require any complicated technique or tools to make it and of course taste absolutely fantastic. 

I also happen to adore this Carrot and Orange Cake and this healthy Wholewheat Jaggery Banana Tea Cake. 

Olive Oil cakes gained an overnight popularity some years back when Kylie Jenner shared it on Instagram. Since then, the whole olive oil cake thing took on a whole life of its own and EVERYONE started baking olive oil cakes. There are tons of recipes on the internet but most of them use a lot of olive oil which makes the flavour too strong and the texture of the cake a bit too greasy. I prefer this recipe as there is a good balance of fat from olive oil and freshness from oranges. 

Does Olive Oil Cake taste like Olive Oil?

Olive oil cakes do not taste like olive oil. Infact it is there just to add richness and moisture to the cake. It gives cakes a wonderfully moist texture and a light, subtle flavour that pairs perfectly with other ingredients like fresh fruit and nuts. It is also a much healthy alternative to store-bought butter as it is rich in antioxidants and packed with good fats. It is great for people avoiding dairy or people who are lactose intolerant. You’ll want to use good quality extra virgin olive for this recipe or else you might just end up with an oily cake.

Ingredients Needed

For this Orange Olive Oil cake, you will need the following ingredients (exact quantities are provided in the recipe with step-by step instructions are below):

Olive oil: Of course! I used cold pressed extra virgin olive oil for this recipe. 

Fresh Unsweetened Orange Juice and Orange Zest: Fresh juice is always better than canned ones. It tastes better and is definitely a much healthier option than store-bought ones. You can use any orange.

Flour: I used a mix of wholewheat flour and all purpose flour. You can bake it with just all purpose flour alone or with just whole wheat flour. I have tried this cake with just wholewheat flour. The taste is excellent but it is slightly denser than the one with all purpose flour. So, I chose a mid way and went with half and half. 

Vanilla extract: Go for pure vanilla extract and not the essence. It tastes much better while the latter gives a very synthetic like flavour. 

Baking Soda and Baking Powder: These are leavening agents and must be used. Do not use baking soda or powder that is older than 1 year. 

Castor Sugar: You can also bake this cake with unprocessed sugar like palm sugar or coconut sugar. But do remember that this will alter the taste a bit because palm sugar does have an earthy and a rustic taste. I prefer white castor sugar for this recipe. 

Salt: Salt balances and accentuates the sweetness of the cake

Eggs: Eggs bring in that much needed texture, lightness and fluffiness. However, if you do not want to use eggs then substitute 1 egg with flaxmeal. 1 tsp ground roasted flaxseeds in 4 tbsps water. Let it sit for 10 minutes. Use this mixture in place of egg or use 1/4th cup of Greek yogurt for 1 egg. So, if the recipe calls for 2 eggs, then you will need half a cup or Greek yogurt. 

Cornstarch: This helps reduce the protein content in the flour, making the cake more tender. In some countries it is called cornflour.

Now, let’s see the full recipe 

Recipe

Ingredients: cup measurements 250 grams

Wet Ingredients 

  1. Olive Oil: 1/4th cup
  2. Orange Juice: 125 ml
  3. Sugar: 1/3rd cup (I do not like too sweet cakes. You can use 1/2 cup sugar if prefer sweeter 
  4. Eggs 2 large
  5. Vanilla Extract: 1/2 tsp
  6. Orange Zest: 1 tbsp

Dry Ingredients

  1. Wholewheat flour: 1/2 cup
  2. All Purpose Flour: 1/2 cup
  3. Salt: 1/4th tsp
  4. Baking Soda: 1/2 tsp
  5. Baking Powder: 1/2 tsp
  6. Cornstarch: 1 tbsp

Instructions 

  • Pre-heat oven to 180 C and line a 6” round pan with a parchment paper.
  • In a large bowl add olive oil and castor sugar. Whisk till well combined. Then add eggs one by one and whisk till it becomes foamy. 
  • Now add vanilla extract and whisk again for a minute. 
  • Sift in all the dry ingredients in a pan. Add orange zest and mix until well combined. 
  • Now add dry ingredients to wet ingredients in batches. Keep alternating between dry ingredients and orange juice. Add one batch of dry ingredients followed by little orange juice and then gently fold till combined. Keep repeating till all the dry ingredients are used up and the batter is well combined. Do not over mix the batter. 
  • Pour the batter into a prepared pan. Tap on the counter 2 or 3 times to clear air pockets. 
  • Bake in the preheated oven for 40 minutes or till toothpick inserted at the centre comes out clean with moist crumbs attached. 
  • Allow it to cool in the pan for 10 minutes then demould by running a knife along the edges. The cake will come out smoothly. 
  • Allow it to cool completely on wire rack before dusting it with powdered sugar or glazing it. 
  • Note: This cake stays fresh at room temperature for 2 days. Wrap it with butter paper and store it in a container with a lid.

Do give this recipe a shot. You do not need another orange cake recipe after this one, I promise. If you try this recipe, do give us a shout out. Just click a picture and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. We would love to hear from you. 🙂

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Sushi Etiquette: Enjoying Sushi with Respect

I recently stumbled upon a fascinating image on Reddit, showcasing a restaurant menu with a list of sushi etiquette tips. As someone who loves sushi and appreciates the intricacies of Japanese culture, I found these guidelines both insightful and essential for anyone looking to enjoy sushi the way it’s meant to be savored. In this post, I’ll share some common knowledge about sushi etiquette, delve into the specific tips from the restaurant menu, and discuss why these practices are important.

person holding sushi on black plate

Common Sushi Etiquette

Sushi is more than just food; it’s an art form that reflects Japanese culture and traditions. Here are some commonly known etiquette practices:

  1. Use Your Hands or Chopsticks: Sushi can be eaten with your hands or chopsticks, but avoid using forks.
  2. Eat in One Bite: Sushi pieces are designed to be consumed in one bite to experience the full blend of flavors.
  3. Dip Fish Side in Soy Sauce: When using soy sauce, dip the fish side, not the rice, to prevent the rice from absorbing too much sauce.
  4. Clean Your Palette with Ginger: Pickled ginger is meant to cleanse your palate between different pieces of sushi.
  5. Respect the Chef: Acknowledge the chef’s craftsmanship and avoid making unnecessary changes to the sushi.

Restaurant Menu Etiquette Tips

The menu I found on Reddit provides a detailed list of dos and don’ts that highlight some key aspects of sushi etiquette. Here’s what it says:

  1. Please Do Not Put Soy Sauce on the Rice Side
    • Traditionally, soy sauce should only touch the fish to prevent the rice from becoming too salty and falling apart.
  2. Please Eat Your Sushi Within 30 Seconds
    • Freshly made sushi is best enjoyed immediately to experience the optimal texture and flavor.
  3. Please Order Sashimi If You Prefer Tiny Tiny Rice
    • For those who prefer less rice, sashimi, which is just slices of fish without rice, is a better option.
  4. Please Do Not Chew Off Your Sushi
    • Sushi should be eaten in one bite to maintain the intended flavor profile and presentation.
  5. Please Do Not Break Down Your Sushi
    • Sushi is crafted to provide a balanced taste, and breaking it down disrupts this balance.
  6. Please Do Not Mix Wasabi and Soy Sauce
    • Mixing wasabi with soy sauce can overpower the delicate flavors. Instead, place a small amount of wasabi on the sushi, if needed.
  7. Please Do Not Cut Your Sushi
    • Cutting sushi can be seen as disrespectful to the chef’s craftsmanship. Each piece is designed to be consumed whole.
  8. Please Do Not Pass Any Food from One Set of Chopsticks to Another or Touch Chopsticks with Chopsticks
    • This action resembles a funeral custom in Japan and is considered bad manners at the dining table.
How to eat Sushi Guide

Why These Practices Matter

Respecting sushi etiquette is not just about following rules; it’s about appreciating the cultural heritage and culinary artistry that goes into each piece of sushi. These practices ensure that you enjoy sushi in the way it was intended, preserving the flavors and textures that the chef has carefully crafted.

Moreover, adhering to these guidelines shows respect for the chef and the culture, enhancing your dining experience and fostering a deeper connection with the cuisine. It’s a small but meaningful way to honor the tradition and effort behind this beloved Japanese food.

Mayonnaise with a twist
Make your sushi game strong try Homemade Eggless Mayonnaise combo- Wasabi, Achari and Bengal Kasundi

Conclusion

Next time you enjoy sushi, keep these etiquette tips in mind. They will not only enhance your dining experience but also show your respect for the rich cultural traditions that make sushi so special. Have you encountered any unique sushi etiquette practices or have a story to share? Join the conversation and share your thoughts in the comments below!

Also Read:
Sushi and Pregnancy
How to reduce the Glycemic Impact (GI) of Rice?

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Quick Espresso Guide – Know Your Coffee

Ever felt confused with barrage of options presented to you at the coffee shop? And then for those who are ‘noobs’ to the scene the entire thing can be overwhelming if not embarrassing. Well here is a quick guide you can save, which would help you bail out from such situations

What makes your favorite coffee drink unique? Whether you’re a seasoned coffee enthusiast or just starting your journey into the world of coffee, understanding the different types of coffee drinks can enhance your appreciation and enjoyment. From the bold and strong espresso to the creamy and sweet Frappuccino, each coffee drink has its own story and character. Let’s dive into the delightful world of coffee, and don’t forget to share your favorites and experiences in the comments below!

Also read Moka Pot Mastery: Elevate Your Coffee Game

Espresso

Espresso is the heart and soul of many coffee drinks. It’s a strong, bold shot of coffee that packs a punch of pure coffee essence. Often the base for many other drinks, espresso is enjoyed by coffee purists and adventurous drinkers alike. There’s nothing quite like the intense flavor of a well-pulled espresso shot to kickstart your day.

Personal Tip: Enjoy your espresso with a splash of cold water to cleanse your palate before each sip.

What’s your first espresso experience like? Share in the comments!

Cappuccino

Cappuccino is a perfect blend of equal parts espresso, steamed milk, and milk foam, creating a creamy and balanced cup. It’s a favorite morning pick-me-up for many, offering a harmonious combination of coffee and milk. The foam on top adds a delightful texture, making each sip a pleasure.

Fun Fact: Did you know that cappuccino gets its name from the Capuchin friars, whose robes are the same color as the drink?

What’s your favorite cappuccino variation? Tell us below!

Latte

Lattes are smooth and milky, consisting of espresso with more steamed milk and a light layer of foam. They are highly customizable with syrups and flavors, making them a popular choice for those who enjoy experimenting with their coffee.

Pro Tip: Making a perfect latte at home is easier than you think! Start with a strong espresso and gradually add steamed milk, finishing with a light froth.

What’s your favorite latte art design? Share your creations!

Americano

An Americano is simply espresso diluted with hot water, creating a coffee that is milder than a straight espresso but still full of flavor. It’s similar to drip coffee but with the distinct taste of espresso.

History: The Americano is said to have originated during World War II when American soldiers in Europe would dilute their espresso to make it last longer.

Do you prefer Americanos or regular coffee? Let’s discuss!

Mocha

Mocha combines espresso, steamed milk, and chocolate, resulting in a rich and indulgent coffee drink. It’s perfect for those who love the combination of coffee and chocolate.

Recipe: For a homemade mocha, mix a shot of espresso with steamed milk and a generous spoonful of chocolate syrup. Top with whipped cream for extra decadence.

What’s your go-to mocha recipe? Share it with us!

Macchiato

A macchiato is a shot of espresso “marked” with a small amount of milk foam. It offers a strong coffee flavor with a touch of creaminess, making it a favorite for those who enjoy their coffee bold but not too intense.

Variations: Traditional macchiato is simple, but the popular caramel macchiato includes vanilla syrup and caramel drizzle.

Which macchiato style do you prefer? Traditional or caramel?

Frappuccino

Frappuccino is a blended iced coffee drink, often flavored and topped with whipped cream. It’s cold, refreshing, and perfect for hot days or as a sweet treat.

Fun Fact: The Frappuccino was created by Starbucks in the 1990s and has since become a global sensation with countless flavor variations.

What’s your favorite Frappuccino order? Let’s hear it!

Affogato

Affogato is a delightful dessert-coffee hybrid, consisting of a shot of espresso poured over a scoop of ice cream. It’s a perfect blend of hot and cold, sweet and strong.

Tips: Vanilla ice cream is a classic choice, but try experimenting with different flavors like caramel or chocolate for a unique twist.

Share your unique affogato creations with us!

Conclusion

Exploring the variety of coffee drinks can be a fun and rewarding experience. Whether you’re making them at home or ordering at your favorite café, each drink offers a unique taste and experience. We’d love to hear your coffee stories, recipes, and photos, so join the conversation and share your coffee love in the comments below!

Suggested Reads:
How Roasting Defines Your Coffee!
Decoding the Buzz: Is Your Coffee High in Oxalates?
Discover the 5 Most Expensive Coffees in the World
Vegan and Sugar Free Creamy Cold Coffee

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Crispy Cluster Beans (Gawar Phali ) Recipe

If you are from Rajasthan you definitely know this vegetable but do you know that India is a largest producer of gawar phali (cluster beans) ? Gawar Phali, the superfood from Rajasthan truly deserves its name as a magical vegetable as it can provide an array of health benefits that most other vegetables cannot offer. Gawar phali is an excellent source of dietary fibre, protein, and minerals, and the best part it is also low in calories. So let’s quickly see how to make crispy cluster beans as side dish.

Ingredients:

250 grams cluster beans
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon roasted cumin powder
1/2 teaspoon red chili powder (adjust according to your spice preference)
2 tablespoons cornflour
1/2 teaspoon amchoor (dried mango powder)
Salt to taste
Oil for frying

Instructions:

Start by washing the cluster beans thoroughly under running water and pat them dry with a kitchen towel.

Trim the ends of the cluster beans and slit them lengthwise from the center.

In a large plate add the washed and dried cluster beans to the spice mixture combine turmeric powder, coriander powder, roasted cumin powder, red chili powder, cornflour, amchoor, and salt. Mix well to ensure the spices are evenly distributed.

Gently coat the beans with the spice mixture, making sure each bean is well coated. Allow the beans to marinate in the spice mixture for about 10 minutes. This will help the flavors to infuse into the beans.

Meanwhile, heat oil in a deep pan or kadhai over medium heat. Once the oil is hot, carefully add the marinated cluster beans into the pan. Fry the cluster beans until they turn golden brown and become crisp. Stir occasionally to ensure even frying.

Remove the crispy cluster beans from the hot oil and place them on a kitchen paper towel. This will help absorb any excess oil. Repeat the frying process for the remaining batches of cluster beans until all are cooked to perfection. Once done, transfer the crispy cluster beans to a serving dish and serve immediately as a side dish or snack.

Enjoy your homemade crispy cluster beans as a delightful and crunchy accompaniment to your meals! Hope you liked the recipe. I would love to see your creations. If you tried this recipe , just click a pictures and tag us on @masala.monk or use the hashtag #MasalaMonkRecipe and share on Instagram and Facebook. Happy Cooking!