Welcome to my world of cuisine. Here, i have posted my experimental recipes as well as the ones i learnt from friends/relatives/media and all of them are tasted n tested. The pictures on this site are all my original ones straight from my camera and shall indicate the source if otherwise. Do explore my blog and please hit that “leave a comment” button and record your thoughts n feedback which would be highly encouraging and motivating for me to post more recipes.
Thanks for exploring Azee’s Kitchen and stay tuned for more recipes!!
Channa Batura, A tasty dish from punjab (North India) is a favorite dish for most of the Indians all over the world. The great combination of Channa (Chickpea masala) and Batura (poori) makes it an excellent eating experience.
- All Purpose Four (maida) 2 cups
- Plain Yogurt 2 1/2 tbsp
- Salt to taste
- A pinch of baking soda
- Sugar 1 tsp
- Oil for deep frying
Make dough with the above ingredients (Can add water to make the dough). Allow it to ferment for few hrs. In winter, you may have to make the dough with lukewarm water. Shape into round bolls and roll it. Deep fry in oil.
For Channa Masala
- 2 cups chickpeas
- 2 onions
- 2 tomatoes
- 1 tbsp minced ginger and garlic
- 1 tsp chilly powder
- a pinch of black salt
- 1/2 tsp dry mango powder
- 5 tbsp oil
- 1 tsp cumin seeds
To roast and powder:
- 1 tbsp coriander powder
- 1 tbsp pomegranate seeds
- 1/2 cinnamon stick
- 1 clove
- 2 peppercorns
- 2 cardamoms
- 1 tsp cumin seeds
- Wash the chickpeas thoroughly and soak it overnight in a big casserole of water.
- Remove and pressure cook in enough water(maybe double the quantity of chickpeas) and some salt until 3 whistles. Strain and keep aside.
- Take 3 tbsp of the cooked chick peas and mash them to make a rough paste.
- Chop the onions and the tomatoes very finely.
- Grate the ginger and garlic.
- Dry roast the whole spices and powder them.
- Heat oil in a vessel, splutter the cumin seeds and add the onions, fry until slightly brown.
- Reduce the flame to medium and add the grated ginger and garlic and fry until the raw smell disappears. Add the chilly powder,mango powder and the salts followed by the roasted powdered masalas and stir-fry. Add the chopped tomatoes and fry until well mashed.
- Add the chickpeas and the pasted chickpeas mixture; Add some water and correct the salt if necessary.
- Cook closed for another 15 minutes. You may like to garnish with some julienned ginger or with some coriander leaves/shallots/some fresh tomatoes or maybe a green chilly! Enjoy!
This is my entry for
Presenting an interesting dish from our traditional Mallu / Kaniyakumari duo cuisine.. Elay appam … a fine delicacy providing a pleasingly light suggestion of sweet… The core of this snack is prepared by combining coconut with jaggery and other aromatic spices. This mixture is then filled into flour breads and steamed. It’s a much adored food item of the region. The Elay Appam in the pics below was made by my SIL.
- Roasted Rice Flour-1 cup
- Moong Dal – 1 cup (slightly roasted)
- Grated coconut-1/2 cup
- Cardamom – 3 (ground to powder)
- Sugar or jaggery – depends on level of sweetness you need
- Banana-1 (optional)
- Salt – to taste
- Oil or ghee -1 tbsp
- Banana leaves
Heat water. When it boils, lower the flame and add the oil, salt and the rice flour and mix to a fine paste without forming lumps. Remove from fire and divide into 8 or 10 portions. Make balls and keep aside.
Boil moong dal in water with a ratio of 1:2 (sometimes 1:2.5) and keep aside.
Mix the coconut, jaggery, cardomam powder and Mix in the cooked moong dal and Divide this into the same number of portions as the number of rice flour balls.
On a piece of plantain leaf, place the prepared rice ball. Flatten it with the palm as thin as you can. Now place one portion of the coconut mixture in the centre of it and spread.
Jaggery mixture on the pressed flour
Fold it and press only ends, along the edge of the folded appam.
Steamed Elayappam inside the banana leaf
Repeat till all the mixture and rice balls are used up. Steam these appams in a steam cooker for 20 mts.
Smear a little oil on your fingers as you spread the dough on the leaf.