Category: Recipe

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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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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!

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Authentic Grilled Bombay Sandwich Recipe

Bombay is a heaven for food lovers, with street foods that are rich in flavour. From spicy pav bhaji to crispy vada pav, the city’s street food is a delightful exploration of taste and culture. Bombay grilled sandwich is popular Maharashtrian street food and if you are a sandwich lover, then you definitely need to try this recipe. This sandwich can be quick prepared without much hassle. This Bombay sandwich is a sweet, salty, spicy and savory recipe filled with a flavor that will leave you wanting for more and more. The best part is that this veggies – loaded sandwich can be given in kids lunch boxes or taken to your office too. Just use the below given ingredients and make the easy tasty sandwich for you and your family.

Ingredients:

  • Bread slices
  • Boiled potatoes, sliced
  • Cucumber, thinly sliced
  • Capsicum, thinly sliced
  • Onion, thinly sliced
  • Chat masala
  • Salt, to taste
  • Green coriander chutney
  • Butter
  • Tomato slices (optional)
  • Besan bhujiya

Method:

Begin by spreading a thin layer of butter on one side of each bread slice. On the unbuttered side of one bread slice, spread a generous layer of green coriander chutney. Adjust the amount based on your taste preference. Place the sliced boiled potatoes evenly on top of the chutney.

Layer cucumber, capsicum, onion, and tomato (if using) slices on top of the potatoes. Sprinkle a pinch of chat masala and a bit of salt over the vegetables for added flavor. If desired, you can spread a bit more green chutney on the unbuttered side of another bread slice before placing it on top of the assembled vegetables.

Heat a tawa and Spread a small amount of butter on tawa. Carefully place the assembled sandwich on the tawa. Allow it to cook for a few minutes on one side until it turns golden brown and crispy. Cook the other side until it becomes crispy and golden brown as well. Once both sides are nicely grilled remove the sandwich from the tawa.

Place the sandwich on a cutting board and cut it into halves or quarters as desired. Spread a final layer of green coriander chutney on top of the grilled sandwich. Sprinkle a generous amount of besan bhujiya over the chutney layer. This adds a delightful crunch and flavor to the sandwich.

Your mouthwatering Bombay sandwich is now ready to be served! This Bombay grilled sandwich is just of the many delectable treats that Bombay street food has to offer. Easy to prepare and incredibly satisfying, this veggie-loaded sandwich is a fantastic option for a quick meal at home.

Explore More Delicious Sandwich Recipes
If you enjoyed this sandwich, be sure to check out our other sandwich recipes for more tasty ideas!

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!

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How to turn Leftover Rice into Gourmet Arancini Balls

Arancini balls are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried. These are gooey, cheesy rice balls with crispy golden crust. Need I say more! The Italians are a genius! Arancini balls are a Sicilian street food made of risotto and are absolutely delicious. It’s crispy on the outside and creamy on the inside. But they do take some effort to prepare. First you have to make risotto and allow it to cool. Then you have to make the balls and fry them. This sounds like quite a lengthy process. If you have the time, they are definitely worth the effort.

But if you don’t want to go that extra mile and still want to make delicious Arancini Balls, we have your back. I’ll show you how you can transform your leftover rice to these delightful little balls of pleasure that are truly pleasurable to nibble. They are perfect without any filling and are also a good way to use up other leftovers. These were gobbled in no time at my house. It took me just 10 minutes to prepare it and even less time for us to finish it. Even my 10 year old loves them. Italian herbs and cheeses make them taste like a cheesy pizza. Even if you don’t like fried food, I insist you give this one a try. Alternatively, you can bake these in the oven or can air fry them.

Recipe: Makes approx 12-14 balls

Ingredients 

  1. Leftover Rice or Pulao: 2 cups; cold is better
  2. Egg: 1 large; lightly beaten
  3. Mozzarella Cheese: 1/2 cup
  4. Fresh Basil Leaves: A handful
  5. Minced Garlic: 1 tsp
  6. Minced Ginger: 1 tsp
  7. Dried Oregano or Italian Seasoning: 1/2 tsp
  8. Chilli Flakes: 1/2 tsp or as required 
  9. Salt and Pepper to taste
  10. Breadcrumbs: 1/3 cup
  11. Oil for frying

Instructions 

  • In a bowl or a plate mash leftover rice or pulao. I have used leftover vegetable pulao here. Add basil leaves, mozzarella cheese, ginger-garlic, oregano, chilli flakes, salt, pepper and egg. Mix them all until well combined.
  • Form 12-14 balls equal sized balls and roll them in bread crumbs. 
  • Add frying pan to a wok or to a deep pan. Preheat the oil to medium high heat. 
  • Fry the arancini in batches until golden brown. Use a slotted spoon to remove the arancini from the hot oil and place them on a paper towel to drain the excess oil.
  • Serve hot with ketchup or marinara sauce

Variations: Any type of cheese can be used like cheddar, parmesan, and you can alternate the spices as well. Chopped veggies, such as mushrooms, zucchini, carrots or bell peppers can also be added.

Notes: 

  1. Always use cooked rice
  2. Use rice that is cold
  3. Add more breadcrumbs if the mixture is runny, it should be the consistency of a meatball mixture.

Do give this recipe a shot. It’s a perfect and a delicious way to upscale your leftovers. 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. 🙂