Watermelon Nei Appam / Watermelon Dumplings

I prefer eating plain watermelon or watermelon juice. I had never even thought of using watermelon in any other form or a cuisine.
On seeing Sizzling Tastebuds' event Magic Mingle #16 (MM16) with main ingredients as Rice and Watermelon, is when I started to think how to use it with rice so that the flavor and taste of watermelon is not lost on combining with rice.
I finally decided to make "Nei Appam" using watermelon. The traditional Nei appam is made by soaking the rice and grinding it with jaggery and then pouring them in the paniyaram pan and cooking on slow fire.I tweaked this recipe a little bit to accomodate the flavor of watermelon.I was a little doubtful while making wondering about the taste and texture. To my surprise it turned out really well and the flavor and taste of watermelon could be felt in each bite.The softness of the appams was also retained.

Preparation Time : 2 hours
Cooking Time : 15 20 mins
Makes about 15-20 appams

Watermelon Nei Appam

Vegetable Hakka Noodles - Indo Chinese

Hubby is a huge fan of Chinese and Asian cuisine and loves to experiment new flavors and restaurants .When in the US, we loved going to a silent and quaint Thai Restaurant in our neighborhood.  I enjoyed eating there as they would happily customize my Fried rice to suit my vegetarian palate .

US of A Memories ...

We were actually missing our Desi Chinese flavors,here in Atlanta . Though we enjoyed the Thai Noodles , Thai Fried Rice and Asian style Fried rice ,there is something special about our infamous Indo Chinese Hakka Noodles,Fried rice and the manchurian served alongside that we always craved for . 

Alas,one day when I was at the Indian grocery store ,I saw this pack of hakka noodles and put it in my cart along with the quintessential Chinese Sauces like Chilli Sauce,Soy Sauce and Vinegar .Even then I wasn't sure,if I would end up making it.

I was running short of spring onions ,so I took that as an excuse to shy away the preparation,but Vj forced me to go ahead and try devoid of the spring onions. 

It turned out really tasty and finally I overcame the inhibition of  "I cannot cook Chinese food" 

I added a lot of vegetables to the noodles and the satisfaction of enjoying Desi Chinese at home without any MSG or other additives was a big bonus . I am skeptical to eat Chinese or Asian food at restaurants as there is every chance they may add fish sauce or oyster sauce.

Fast forward to 2025.... 

Year rolled by and my experiments with recipes from different cuisines continue but the memories and inhibition of making Indo Chinese food still brings a smile to my face and how I overcame the fear . Now,I make it in a jiffy when I have run out of options to make dinner or want a change from the usual roti sabji .

Today as I made this vegetable loaded Hakka noodles for dinner ,hubby and I were reminiscing my fear to try my hands at cooking Indo Chinese and he said ,you indeed have come a long way .  Sharing some eye candy photos of our Desi Hakka Noodles with some sautéed paneer to go with it . 

Pin me up - https://pin.it/4GDtDm8qg

Preparation Time : 20 mins

Cooking Time : 10 mins
Serves : 2 to 3

Complexity - Simple 

Ingredients

1 pack Hakka Noodles ( I bought the non egg variety )
1/2  each of green,red,yellow capsicum /Bell pepper
1 carrot
100 gms cabbage shredded
1 medium sized onion
Greens from the spring onion

3 tsp chilli sauce
1 tsp soya sauce
1 tsp vinegar
1 tsp garlic paste or finely chopped garlic 
salt
2 tsp pepper powder
2 tbsp oil

Method

• Cut all the vegetables except cabbage lengthwise/ julienne
• Boil the noodles as per the instruction on the packet.
• In a wok/kadai,heat oil.
• Saute the onions on high flame,until pink,add the ginger garlic paste and saute well until the raw flavor is lost.
• Add the carrots,cabbage,green,red and yellow capsicum/bell peppers and saute on high flame.
• Put in the required amount of salt and toss
• Gently add the boiled noodles,chilli sauce,soya sauce,vinegar ,pepper powder and toss well.Take care not to break the noodles while tossing.
• Lastly add the greens of spring onion,toss and serve hot.
• Vegetable /baby corn /paneer Manchurian  can be served as an accompaniment.

Notes :

• Tofu / baby corn can also be added in addition to these vegetables.
•  After boiling the noodles,soak them in a bowl of cold water or run it under cold water ,this helps all the starch from the noodles to come out and the noodles dont stick to each other. (Sanjeev Kapoor's tip in his TV show)

Erissery | Mathan Erissery | Mathanga Erisery - Kerala Sadhya (vegan & GF)

Avial,Kalan,Olan,Erissery,More Kootan,Pappadam,Paal Payasam ...oooh my mouth is watering :-)

By now you all must have guessed that I am talking of typical Palakkad/  Kerala /Mallu cuisine

**photos and write up editted on 19/10/2020

D,my best friend is a malayali and I was introduced to all of these food right from my childhood .Her grandma,whom we lovingly call as AMMAMA is a wonderful cook.D would love to eat food cooked by my Mom and I would love Ammama's food.Days are countless when we have had food in each other's home.Holidays or vacations were the times we would just wait for..Playing around all the time in either of our homes and then lunch would be a sudden plan depending on our mood and the home where we are playing.We would immediately inform our parents about our lunch plan.Our parents were so nice that they would immediately oblige to our request and we would enjoy the simple meal as a huge feast :-)

Oh !! I just got nostalgic and went down the memory lane. Well,a long story short,this recipe of erissery has been given to me by my dear D's MIL.

I followed exactly the same steps as told by her and it just turned out well. She gave me the recipe using pumpkin (orange variety). Mathanga / Mathan Erissery as it called is malayalam. 

I am also including in the recipe how to make using yam or Vazhakkai/ Kaaya ( raw banana) in case you don't have red pumpkin on hand .

Jain version :  Use red pumpkin (laal bhopla) or Raw banana (kaccha kela/vazhakkai)

Preparation Time : 20 mins
Cooking Time : 35 - 40 mins
Serves : 2-3

Ingredients

Jain version :  Use red pumpkin (laal bhopla) or Raw banana (kaccha kela/vazhakkai)

250 gms pumpkin/yam
1/2 cup karamani /black eye peas
1 cup grated coconut
3-4 dry red chillies (spicy variety)
1 tsp cumin seeds /jeera
pinch of turmeric
salt
For seasoning
1/2 tsp mustard seeds
few nos fresh curry leaves
2-3 tsp coconut oil

Method

•  Cut the yam/ pumpkin into cubes and boil it using a little turmeric and salt
•  Soak the karamani over night and pressure cook it until soft with a little turmeric and salt.
•  Grind 3/4 cup of coconut,red chillies and jeera into a fine paste.
• Add the paste to the boiled veggies ,karamani and mix well and bring to a boil.Adjust salt as per taste.
• Do not add too much water,the gravy has to be a little thick in consistency. 
• Prepare the seasoning by spluttering the mustard seeds in coconut oil.
• Add the fresh curry leaves and remaining coconut scrapings and saute until the coconut turns a little brown.
• Pour this over the erissery and mix well.Serve hot

 
Notes:

• The main essence and flavor of erissery is in the usage of coconut oil,so please do not skip that.
• If using Raw Plantain replace yam or pumpkin by these two ingredients.
• I have seen recipes that say a combination of Raw Plantain and yam can be used in 50-50 proprtion.

Pin 📌  it up for future 

Pudina Thogayal | Pudina Thohayal - Vegan

Pudina Thogayal or Mint Thogayal is very common in our household. The flavour of mint gives a refreshing treat to the taste buds. Thogayal is a south indian style chutney and makes used of roasted lentils and coconut.  The roasted lentils give the thogayal a nice volume and nutty texture while the coconut adds up to taste with a mild sweetness .

Mint as we all know is widely used in Indian cuisine.  As much as it is flavorful and aromatic,pudina has a lot of health benefits especially related to digestion and acidity . Pudina has a slightly pungent taste and hence it is always used in combination with other ingredients and spices so that the pungency can be balanced out .

In summers ,Jaljeera and Pudina Chaas are very refreshing and also hydrating when consumed with daily meal .

Pudina Thohayal tastes delicious when served alongside a simple kootu (South indian style dal curry ),  mor kuzhambu(yogurt curry) or even a coconut based vegetable stir fry .

In my home , pudina thogayal is relished as an accompaniment to Vellarikaai (Cucumber) kootu or Chou Chou Kootu  and some papads.

I personally love to mix pudina Thogayal with hot rice and ghee and enjoy it as is .

Pudina thogayal also goes well with dosas,idlis or even rotis and puris. To serve it alongside dosas or idlis you can Slightly dilute the thogayal by mixing some warm water . Donot add too much water as the flavors will go off balance. 

Preparation Time : 10 mins
Cooking Time : 5 mins
Serves : 3-4

Ingredients

1 cup packed Mint leaves
1 tbsp Udad dhall

2 to 3 dry red chillies
2 tsp black pepper corns
pinch of asafoetida
small piece of tamarind
1 tsp jaggery grated (optional)
2 tsp grated coconut
salt as needed

Method

• Wash and dry the pudina/mint leaves nicely.
• In a pan,heat a little oil and fry the udad dhall until golden brown. Fry the red chillies too until crisp .
• Slowly add,the pudina leaves and saute well,until the aroma of pudina fills the room.
• Lastly add the pepper corns ,asafoetida and saute just lightly until it turns a little crisp.
• You can add the tamarind at this stage,so that the tamarind becomes soft and it will b easy to grind.
• Transfer all the contents on a plate and cool for sometime.
• Grind all the roasted ingredients along with coconut,jaggery and salt until smooth. 
• Adjust water.Thogayal has to be slightly thick and not watery like chutney.

Aloo Frankie / Kati Roll

People from Bombay need no introduction to Frankie. For others with a little question mark on the face,Frankie most commonly known as Kati Roll is a very popular street side food.

Its a  roti/paratha filled in with spicy yummy tasty fillings.Vegetarian fillings consists of mashed potatoes or paneer  as the main ingredient with a garnish of grated cheese,onions ,cilantro and chat masala.For non vegetarians,potato filling can be substituted with minced meat,chicken etc.

Having grown up in Mumbai,I used to have frankie with my friends when we used to go out during our college days.Later in Bangalore,after marriage me and hubby used to have yummy kati rolls at a joint near our home .But after coming here to US ,I just missed frankie and kati roll very badly.So decided to make it from scratch.

I had read this recipe in one of Tarla Dalal's cook book.I made a little changes to suit our taste. 

Preparation Time : 1 hr
Cooking Time : 30 mins
Makes about 6-7 frankies

Aloo Frankie / Kathi Roll

Instant Ragi Dosa / Finger Millet Crepes

Ragi or Finger Millet or Nachni is a fibre rich low carbohydrate millet used widely in India in different forms.

Ragi is used as malt  in the preparation of health drink mixed with milk ,yogurt or boiling in water. Ragi flour is used in the preparation of Instant Dosas or Rotis /Bhakris (flat breads) and the famous Ragi Mudde of Karnataka. 

Ragi dosai can be made the traditional way by soaking the whole ragi grains for 5 to 6 hrs along with udad dhall and grinding the batter which on fermentation can be made as dosas .

Instead,if we are pressed for time, then this instant ragi dosa comes to rescue . I make instant Ragi most of the times as I have ragi flour handy at home.  Since ,there is a divided vote for Ragi Rotti and Ragi Dosa at home,these two recipes keep featuring on win win basis . The days hubby isn't going to have lunch or dinner at home,I make myself Ragi Rotti or Mix Millet Rotti and the other days ,I make these crispy and lacy instant Ragi dosas . 

You can stuff potato masala inside this and make Ragi Masala Dosa too.

Ragi is low in carbohydrates and rich in fibre and amino acids its perfect for people with Diabetes.  Also as it is high in potassium, pls exercise caution in consumption of ragi if you have kidney disorders .

It can be incorporated in a daily diet for weight watchers as well.

You may pin this recipe for future reference

Pinterest Link - https://pin.it/2E3SJAhz6

Preparation Time : 20 mins

Cooking Time : 10 mins

Makes : 7-8 Dosas

Complexity: Medium

Ingredients

1 cup Ragi flour
1/2 cup wheat flour
1 tbsp Rice flour
2 tbsp Rava / Semolina
2 tsp ginger and chilly paste (Take about 3-4 green chillies and a small piece of ginger & grind )
2 tsp jeera / cumin seeds
chopped corriander leaves / cilantro
pinch of asafoetida
salt

Note-

  Jains can skip the ginger and use only green chilly paste.

Finely chopped onions and grated carrots can also be added to the batter to make it all the more tasty

Method

• In a mixing bowl,mix all the above ingredients,add sufficient water to form a batter.
• Batter should be lump free and of Rava Dosa Batter consistency i.e. the batter must be runny and not thick. 
• Rest the batter for about 15 20 mins.Stir well again and add a little water is batter is too thick. The ragi will absorb the water ,so we need to add some extra water and adjust the consistency. 
• Heat a tawa/griddle.
• Take a ladle full of this batter and spread it from outside to inside.  You need not pour the batter in the center and move it in circular motion .

• Drizzle a little oil and cook.Flip over and cook on the other side until done.

• Serve hot with coconut chutney or tomato chutney. Tastes well with plain curd/yogurt.