Mix Flour Shankarpali / Shankarpara

Shankarpali is crispy, crunch and yet very soft like fried biscuit. This snack typically made in India during Diwali or Christmas, actually a festival is incomplete without this snack. It is made in two forms savory and sweet. Today, I am sharing the sweet version.

Makes 400 Grams
Ingredients  
1 Cup Level All Purpose Flour
1/2 Cup Level Wheat flour
1/2 Cup Level Fine Semolina
2 Tablespoons Heaped Ghee - melted and cooled
Salt a pinch
Oil as required to deep fry

For the Sugar Syrup to knead for the dough
1/2 Cup Sugar
1/2 Cup Water - for sugar syrup

Method 
In a small sauce pan mix sugar and water, bring this a boil only till sugar melts. Immediately take off flame add salt and ghee.  This syrup does not require any thread consistency . Allow to cool. When cooled then add the semolina mix it and let it sit covered for 30 minutes.

After 30 minutes take the whole wheat and all purpose flours into a big kneading bowl.   Add the sugar semolina mix little by little , mix well with the help of your palms. knead the dough. The dough should be of medium consistency. Not very hard nor very soft. 

Make equal sized balls and roll into 1/4 cm thick circle. Cut them into square or diamond shape. 

Heat oil, when the oil if medium hot then put the cut squares in to it. Do not fry on high flame, because they will remain uncooked from the inside. 

Fry the pieces till light brown and crisp. Once all are fried, place them aside to cool. They become nice crispy on cooling. Once cooled store them in an airtight container.

Enjoy these sweet, crispy yet melt in mouth Shankarpali.

Labels :  Festival Sweets, Shankarpali, Christmas Sweet, Mix Flour, Snacks

Palappam - With Idly Rice - Vegan & Gluten Free

This Palappam / Lacey Appams -  Kerala style, is made with idly rice . I have already posted a recipe of Instant Appam .  

My friend a Keralite makes awesome food of her country, which, she often sends for me. I,  love her Kerala style of cooking and tasted many dishes from her kitchen. One of them are these soft and spongy appams really good and yum, which she makes with raw rice (will the share her the recipe soon). She serve this is Egg Stew, which is really yum. 

Since I, made this for my guest who were vegan's and vegetarians, served this with Vegetable Stew which was also a perfect combo. These palappam though made with idly rice which one would think will turn hard, but, that's myth, there is method that makes these really soft and delicious. 

Actually as I, was making, the first four my hubby and me enjoyed them just plain without any chutney, gravy or sauce, they were super soft and divine. You will love them do give this a try. Read my notes before trying this recipe.

Makes around 32 to 34 
Ingredients
3 Cups Idly Rice
2 Cups Packed Freshly Grated Coconut grated
4 to 6 Tablespoons Sugar
1 Teaspoon Level Salt
¼ Teaspoon Level Instant Yeast
Water- as needed

Method 

Wash rice thoroughly 3 to 4 times. Soak rice for minimum 3 to 4 hours .

After 4 hours, drain the rice and grind a cup at a time in small mixer jar with 2 tablespoons of grated coconut in 3 to 4 batches . Grind to a fine paste / smooth batter . Do not wash the mixer jar after you finish grinding. Keep it aside. 

This is the most important tip to make these appams soft.
Take one cup of batter in a sauce pan, add 1 ½ cup of water and mix well till well blended. Then on very low flame place the pan  and use a whisk to stir it. 

Let it cook until it thickens,by stirring continuously in low flame. After this thickness it will becomes shiny see pic.  Let this cool for 2 to 3 minutes then add a cup of batter and whisk it till it forms a smooth batter and it is just warm. Take half of this batter, in the same mixer jar along with half of the sugar quantity and instant yeast,  grind till well blended or forms a smooth paste. Add this to the ground batter. Again blend the remaining batter with the sugar till smooth.

Mix all this batter well with a whisk,  place this container in a bigger one that can hold it (so that if it spills, it does not dirty your counter and use the spilled batter- no wastage) cover with a lid,   keep it overnight or for  5 -6 hours or more depending on temperature of the room or the country you stay. 

I, finished grinding and completed the full process at 1 am / early hours - beginning of a new day. Still the batter nearly spilled out of the big pot by 6am. 

When the batter is fermented , now,  add the salt and mix really well. The consistency of the batter should be thinner than that of a dosa batter. So add water accordingly. Keep it a side for at least 15 minutes before beginning to make the appams.

Now heat a non stick appam chatty specially made for making appam . Drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter . Oil it and wipe it with kitchen towel ( do this for the first one only, do  not oil after this to make the remaining appams).

Take 1/3 cup ( for measurement - since this quantity is perfect for the pan) pour the batter in the middle of the pan and rotate the by holding both side handles.

 Place the pan on medium low flame and close it with the lid,  cook for 2 minutes, you'll notice that the center of apaam is cooked and edges start leaving the sides of pan ( these should be lacey , that is transparent on the sides ). At  this stage you can decide whether you want it crisp and brown on the sides (so if u want crispy appam cook bit more ,but don't burn them). I, removed them just when they started to leave the sides of the pan. Mine were white at the sides and the bottom golden. 

Taste the first one, adjust sugar and salt in the batter consistency if needed and then make the remaining appam's. The batter for me was perfect so I did not add any additional salt or sugar.

Serve appam with your favorite curry and enjoy, these soft , delicious and divine appams.  

We had these with  Mixed Vegetable Stew - Vegan & Gluten Free - Kerala Style

My Notes
Use only idly rice and not idly rawa, or else the result will not be the same.

Soak the rice for 4 hours only not more, this time is sufficient or else the rice will start to ferment and the taste will change.

Drain all the water in which the rice was soaking. Use fresh water a tablespoon at a time to grind. Preferably try and use a small blender its grinds faster and grinds to a fine paste with less usage of water. Do not add more water to the batter to make it thin at this stage, because after fermenting will is become a little more watery. So add water if necessary after the fermentation process.

I have used 6 tablespoons of sugar, you can  use more or less. According to me this quantity was just perfect.

Use only the quantity of yeast mentioned or else it will have a yeasty flavor and smell.

Add salt only after the batter is fermented.

If you feel the batter is fermented much earlier than you will like to use it. Then place the container / pot in the refrigerator, that's what I did.  

If you do have freshly grated coconut then use one can of coconut milk  for this quantity.

Labels : Appams, South Indian, Kerala, Vegan, Gluten free, Coconut, Coconut Milk, Healthy, Main course, Breakfast

Mixed Vegetable Stew Vegan & Gluten Free#Soupswappers

This is a Kerala Style vegetable stew.  It's so easy and delicious you must try this.  We had this with Palappam a vegan and gluten free appam.  Recipe follows.

Sending this to Soupswappers event theme is "Comforting Fall Stews" our host for the month is Colleen Delawder
Ingredients 

300 Grams Mixed Frozen Veggies
2 Medium Potatoes -cubed 

1 Medium Onion - finely chopped 
1 Medium Tomato - skinned & chopped 

2 Green chilly- finely chopped 

2 Teaspoons Level Red Chilly powder 

¼ Teaspoon Turmeric powder
2 Teaspoons Level Coriander powder
¼ Teaspoon Garam masala

1 Teaspoon  Salt or to taste 

1 Vegetable Seasoning cube

1 Cup Thick Coconut Milk 

A Sprig Curry leaves-few 

2 Tablespoons Coriander leaves-chopped
1 Teaspoon Mustard seeds
To Grind Coarsely Without Water  
1 Inch Piece Ginger - chopped 

4 Big Cloves Garlic or 6 Small Ones - chopped 

1/2 Teaspoon Level Fennel seeds

Method 

Pressure cook all the vegetables except peas by adding 1 1/2 of water and salt . Cook the peas separately, keep them a side. 

Heat oil in a kadai / pan and splutter mustard seeds.  Add green chilly, chopped onion and curry leaves , saute  till the onions start tor turn light golden then add  coarsely ground paste  of ginger-garlic - fennel seeds , seasoning cube , tomatoes and  saute well for t 2 minutes. Close it with a lid on low flame let it cook till the tomatoes soften and turn mushy, stir at intervals.  

When the tomatoes are mushy and release oil from the side add the cubed potatoes and saute on high flame for a minute or two, then add all the veggies and spices like turmeric powder,chilly powder, coriander powder and  taste for salt  then add, saute on high flame for 2 minutes .  Add 1 or 2 cups water according to the gravy required , close the kadai with a lid and on low  flame,  cook till the veggies are done.  When the veggies are cooked  and oil surfaces on top, then add coconut milk  and garam masala.  

Give it a good stir, and lightly stir it,  till it comes to a just a boil..Take  the kadai off flame .  Add the chopped coriander leaves .. Close the pan till ready to  serve.   .. So the very tasty vegetable stew  is ready to serve .  

This is a classic combination with Palappam.  Enjoy 
Labels : Mixed Vegetable , Stew, Gluten free, Vegan, Soupswappers, Kerala, Healthy, Coconut Milk

An InLinkz Link-up

Shrimp Stuffed Potatoes#FishFriday

Taking  stuffed  baked potatoes and piling it high with  shrimps and mayo, makes a delicious light dinner and is also a best way to use up leftovers from the fridge.

Ingredients
4 Small Potatoes
8 Large Prawns / Shrimps - cleaned and chopped
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Baby Carrot - finely chopped
1 Tablespoon Flat Parsley - finely chopped
1 Tablespoon Celery - finely chopped
1 Teaspoon Oil
1 Teaspoon Black pepper powder
Salt to taste
4 -5 Tablespoons Mayonnaise - Homemade

Method

Wash and scrub the potatoes and place them in a bowl with a tablespoon water and microwave on high for 3 minutes.
When cooled slightly take them and place them in the air fryer basket and air fryer them at 200 degrees C for 20 minutes. Cool them completely. 

 Then cut each potato into two pieces. With a small spoon Gently scoop out the potato.  Keep the scooped potato keep aside.
To make the filling

In a pan heat the oil add the garlic and onion, saute till softened then add the carrot, stir fry for a minute now add salt, pepper, parsley, celery and the prawns and saute till the prawns are cooked, add in the scooped potato and mix well. Take off flame and cool the mix. 

When cooled mix in mayonnaise and pile it on the potato and enjoy. 

Sending this to fish friday foodies our host of the month is Stacy Livingston Rushton and the theme is "Seafood Fillings"
Labels : Fish, Fish Friday, Shrimps, Prawns, Stuffed Potato, Mayonnaise, Carrot, Celery, Flat Parsley, Microwave, Air Fryer

An InLinkz Link-up

Hazelnut Marble Bundt Cake#Bundt Bakers

This cake is so delicious that it does not require any topping. Had a little buttercream frosting remaining of the previous cake so add a tablespoon of milk and drizzled over this cake.

This cake when sliced into pieces taste heavenly. The gooey center is irresistible, it's so soft and moist. Must try this cake.

Ingredients    

125 Grams Butter
100 Grams Caster Sugar 
2 Eggs
¾ Cup All Purpose Flour
½ Teaspoon Heaped Baking Powder
1 Teaspoon Vanilla Essence
5  - 6 Tablespoons Chocolate Hazelnut Spread 

Method
Grease a 6½ inch bundt pan well with oil and keep aside. 

Beat butter and sugar until light and fluffy. Add eggs one at a time. Add vanilla. Fold in flour and baking powder mixture. 

Divide into 3 parts . Pour one part of the batter 

add 2 tablespoons hazelnut spread on top. 

Swirl it with a skewer. 

Pour 2nd part batter and 2 tablespoons hazelnut spread on top again 

with a toothpick swirls 

finally the remaining batter again 2 tablespoons hazelnut spread on top 

and again Swirl. 

Bake the cake on 160 degree C for 30 mins. 

Remove cool and serve.

Drizzle the frosting ( which is optional) 

Slice it

 Enjoy... isn't it irresistibl..

Labels :  Marble Bundt, Chocolate Hazelnut Spread, Bundt, Bundt Bakers 
For Bundt Bakers October 2018 our host is  Sue Lau  the theme is Marbled Bundt Cakes

• Bundt Cake Marmolado Sin Huevo by Merce's Cake
• Coffee and Cream Bundt Cake by All That's Left are the Crumbs
• Halloween Marble Bundt by A Day in the Life on the Farm
• Hazelnut Marble Bundt Cake by Sneha's Recipe
• Lemon Raspberry Marble Bundt by Food Lust People Love
• Marble Molasses Bundt Cake by Katin Spajz
• Matcha & Carob Marbled Bundt Cake by I Love Bundt Cakes
• Mexican Chocolate Marbled Bundt Cake by Palatable Pastime
• Neapolitan Marble Bundt Cake by Patty's Cake
• Pistachio and Vanilla Marbled Bundt by Pat y Co. Candy Bar
• Pumpkin Cream Cheese Bundtlets by Sweet Sensations

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.