Aappe / Paniyaram

Makes around 30 small size Aappe / Paniyaram.

Ingredients:-

1. 2 Cup Rice
2. 1 Cup Urad Dal
3. 1 Large onion ( finely chopped )
4. 1/2 Cup Grated Coconut.
5. Salt to taste
6. 3-4 Green Chilies ( finely chopped )
7. Cilantro (finely chopped )

Method:-

1. Soak rice and urad dal separately for 7-8 hours and then grind them together to make a smooth
    batter. Use little water if required while grinding.

2. Let the batter ferment and rise overnight. ( 7-8 hours )

3. Once the batter is ready ( fermented -- like an idli batter) add chopped onion, grated coconut,
    chopped chilies, chopped cilantro, salt to taste and mix well. Add little water in case if the
    mixture is too thick.

4.  Heat the aape / paniyaram pan on medium high.

5.  Drizzle some oil  and add this mixture in each of  the mold and cover the pan with a lid. After 3-
     4 minutes check and turn the paniyarams once golden brown and cooked from one side.

 6. Let them cook on the other side for 3-4 minutes and then transfer them to a plate.

 7. Repeat the same procedure for rest of the paniyarams.

8. Serve hot with some coconut / onion / tomato chutney.

Enjoy!!!!

Brinjal Masala Rice

( Vangi Bhath )

Ingredients:-

1. 1 Cup Rice ( Any variety -- Washed )
2. 1 Cup chopped brinjals / eggplant ( cubes )
3. 1 medium sized onion ( finely chopped )
4. 1/2 medium sized tomato ( finely chopped )
5. 1 tbsp Red Chilli powder ( as per your requirement )
6. 1 tbsp Salt (to taste )
7. 1/2 tbsp Garam masala powder
8. 1/2 tbsp Corriander powder
9. 1/2 tbsp Cumin powder
10. 1/4 tbsp Turmeric powder
11. 1/4 tbsp Hing / Asafoetida
12. Cilantro (finely chopped - to garnish )
13. 1 Bay leaf
14. 1/2 tbsp Cumin seeds
15. 2 tbsp Oil
16. 1 tbsp Ghee ( Clarified butter )

Method:-

1.  Heat 2 tbsp oil in a pressure cooker.

2.  Add a bay leaf, Cumin seeds, Asafoetida and Turmeric powder. To this add chopped onions,
     sprinkle some salt and saute for a few mins till translucent. Next add ginger garlic paste and
     saute for a few more mins till the raw smell of onions and the ginger garlic paste goes away.
3. Add chopped tomato and eggplant cubes and saute for another 2-3 mins and then add washed
    rice. Keep sauteing continuously for another 2 mins so that the rice doesn't stick to the pan and
    is evenly toasted.
4. Now add some red chilli powder, cumin powder, coriander powder, garam masala. Mix well and
    saute for 1 more minute. Then add two cups of water, salt to taste and let it come to a boil. Add
    1 tbsp ghee.
5. Pressure cook (2-3 whistles).
6. Garnish with chopped cilantro.
7. Serve hot.

Enjoy!!!