Chickpea & Spinach Fritters In Appe Pan 😋

Some healthy choices are made when you notice an increasing belly fat 😜 and still cannot give up indulging, like example deep fried fritters with tea is a combo made in heaven, irresistible😋.

But this is the time I chose Appe pan to make this spinach and chickpea fritters and it is super tasty made in just a tsp of oil. Who cares than, rather keep on gobbling by keeping your worries aside with evening cup of tea.😍😍

Ingredients:-

1 Cup Boiled chickpeas

1 Cup Spinach Fine chopped

2 medium size boiled potato 

3 pods of crushed garlic

2 -3 green chilies finely chopped

1 tsp grated ginger 

1/4 cup fresh chopped green coriander 

1 tsp Cumin powder

1 tsp Coriander powder

1/2 tsp of dry mango powder (aamchur)

1/2 tsp turmeric powder

Salt to taste 

Method:-

In a bowl, mash boiled chickpeas and boiled potato together. Add in chopped spinach, grated ginger- garlic, chopped green chilies and green coriander and all the spices mentioned above in the ingredient list.

Mix all thoroughly. Take equal portion and make equal size small balls which can fit in to Appe pan.

Turn the flame on with Appe pan on it, drop about 1/2 tsp of oil in each cavity and once it is hot, drop the spinach balls in each cavity and allow it to cook on medium flame for about 2 minutes or until it's nice golden brown, flip and further cook for 2-3 minutes in the same way.

This is the nonstick Appe pan with six lemon sized cavity.

Serve it with green coriander or mint chutney or with a mustard dip as I did..

Perfect evening treat with a cup of hot Indian tea.  

Apricot And Walnut Delight Step-by-Step

Apricot And Walnut Delight

Ingredients:

Dough:

250 gms Maida

2 tbsp of Sugar

Pinch of Salt

2 1/2  tbsp  Melted Butter

1 large egg

11 gms of Active dry yeast

1 tsp of Sugar

100 ml Warm milk

Filling:

1 Cup Dried Apricot

1/2 cup Roughly small chopped walnut

3 tbsp Roughly chopped Pistachios

3 tbsp Roughly chopped Cashews

3 tbsp Roughly chopped almonds

50 gms Butter

50 gms Dark Brown Sugar (If you don't have Brown sugar than you can use caster sugar as well)

1/2 tsp grounded Nutmeg

1/4 tsp Cinnamon powder

Recipe:

For dough:

In a bowl dissolve yeast and sugar in warm milk. Let it Stand for 5-10 minutes or until frothy.

Now in a large bowl mix flour with pinch of salt, sugar, butter and beaten large egg. Mix all. Add that Frothy Yeast Mixture in to it. Knead dough until smooth and elastic, but not sticky. For a minute.

Cover dough with a plastic cling film. Allow it to prove for about 1 hr or until doubles in volume. 

For Filling:

In a pan, melt butter with dark brown sugar. Now add small and finely chopped dry apricot, walnut, cashews, pistachios, almonds, grounded nutmeg and cinnamon powder. Keep stirring for about 3-4 minutes on medium-low flame.

Allow it to cool completely at room temperature.

Uncover and Punch down the Raised Dough and knead only for few seconds. Dust the work surface with little flour. Roll Dough into a 15 x 30 cms rectangle shape.

Spread Apricot and walnut filling on top of rolled dough.

 Start folding from its sides till end as shown in the picture below.

Once rolled till end, shape and give a desire shape you like and place the dough on a baking tray. Cover it with a tea towel, allow it to rest for about half an hour or until it rises again. Check the shape below that i gave and made a criss cross pattern on top.

Mean while Preheat your oven at 220 degree Celsius. Once bread rises, uncover and bake it in preheated oven for about 15-20 minutes or until done (till upper crust turns nice light golden brown and crisp, tapping gives hollow sound).

And here it is ready.

Soft Idlis Recipe

My Husband Loves this steaming hot idlis with coconut chutney in breakfast. He loves homemade idlis rather than bringing batter from market and than making Idlis out of it. So most of the time i make sure to make it at home. And this soft idlis will drive crazy to you too.. So give it a try and i bet that you too will start making at home.

Soft Idlis (Home made Batter)

Ingredients:

2 cups small rice (any good quality except Basmati)
1/2 cup Sabudana (Sago)
1/4 cup White urad dal
1 tsp whole fenugreek seeds
1 tsp Eno powder / Baking soda

Recipe:

Soak Rice with white urad dal, sabudana and fenugreek seeds in water for about 5-6 hours.
Drain the water from it, crush into fine paste in mixer batter jar. (Add a very little water while grinding) Batter should be thick in consistency. (Add a very little water while grinding)
Keep grinding for about a minute.
Pour in a bowl, add tsp full of Eno powder or baking soda. (I use Eno powder).
Cover and let it ferment for about 14-15 hrs. In summers it ferments quickly so 10-12 hrs are enough. But in winters it usually takes little long time to get a proper fermentation. So adjust the timings. My batter rised very nicely and almost doubled up. (Usually i allow it to ferment overnight and in morning i really get surprise seeing my batter which is doubled)
 If batter is not properly fermented than the idlis will be hard.
 Now add salt to taste and water. Batter after adding water should not be much thick nor too runny.
Use your Idli Steamer. Add some water and keep on the stove with flame on. Pour batter in greased idli mould and keep idli mould in steamer and cover it. Steam it for about 10-12 minutes or until toothpick insert in it, comes out clean.  Do not Overcook as they will loose all its moist and will become hard.

Serve Hot steamed idlis with Nariyal/Coconut Chutney or My earlier posted Udupi temple style Sambhar (Click on this highlight links to get Coconut chutney and Udupi temple Style sambhar recipe)

Idlis

Vegetable and Herbed Cheese Cake

When it comes to cheese cake, first thought that comes is sweet and delicious creamy heavy dessert. But here is a twist, I used veggies along with few dried herbs. This veggie Cheese cake is made up of three cheeses. For more details see the recipe below :)...and you too can enjoy this easy delicious veggie cake.

Vegetable & Herbed Cheese Cake

Ingredients:

1 cup finely grated carrot

2 1/2 cup finely grated zuchhini (Tori/Turai)

1/2 cup finely grated brocolli

1 cup finelly chopped onion

1 medium tomato sliced in rings

1 tsp garlic paste (I used garlic chunks)

3 tbsp Butter

1 tsp Oregano

1 tsp parsley

1 tsp basil

1 tsp mixed herbs

1 to 1 1/2 tsp grounded black pepper

3 tbsp Maida/all pupose flour

1 tbsp lemon juice

Salt to taste

2 1/2 cup Italian Ricotta Cheese (Click on the links for the recipe of ricotta cheese that I shared earlier)

1 cup Grated mozzarella cheese

1/2 cup grated processed cheese

4 large eggs

1 cup bread crumbs

Recipe:

1) Grease spring form pan with butter or olive oil and spread bread crumbs all over. Refrigerate for 30 minutes. Mean while, grate zuchhini (Tori/turai), salt lightly and let its excess moisture strained ( keep aside for about 15 minutes).

2) In a pan saute chopped onions in  butter with pinch of salt, until translucent.

3) Now add Grated carrots, brocooli, zuchhini(Tori/turai), garlic paste, oregano, parsley, basil, Mixed herbs, lemon juice and flour. Stir for 8-10 minutes. Let it cool and come to room temperature.

4) Beat eggs, and slowly  fold in all grated chesses (I use mixer for this) . Keep beating in mixer until all is mixed well and bit fluffy.

5) Now in this cheese mixture, fold all veggie mixture (make sure, veggies are cooled down, else eggs in cheese mixture will scramble).

6) Add grounded black pepper and salt to taste. Pour this whole mixture in spring form pan.

Now bake this for 30 minutes at 200 degree Celsius in preheated oven.

7) After 30 minutes bring out for a minute and decorate cheese cake's top with tomatoes sliced in rings. Sprinkle bread crumbs on it.

8) Now reduce oven temperature to 180 degree Celsius and again bake for 30 minutes.

9) Once baked, let it stand for 15 minutes in oven. Than after Remove out and let it stand for further 10 minutes before serving. 

Cheesy-Herbed Pizza Pull Apart Bread (Eggless)

Cheesy-Herbed Pizza Pull Apart Bread (Eggless)

Ingredients:

For Dough:
2 3/4 cup all purpose flour / maida
1 tsp garlic chunks or paste (i used chunks)
1 tsp salt
1 tsp sugar
20-25 gms olive oil
2 tsp active dry yeast
1/2 cup warm milk
3/4 cup milk at room temperature

For Filling:
15-20 gms olive oil (for brushing rolled dough)
2 tsp mixed herbs
1 tsp oregano
1/2-1 tsp red chilly flakes
1 1/2 tsp cumin powder
1/2 cup finely grated cheddar cheese

Recipe:

In a small bowl dissolve yeast and sugar in 1/2 cup warm milk. Keep aside for 5 minutes till it dissolves and yeast mixture bubbles up. Mean time in a large bowl, mix maida / all purpose flour with salt, olive oil, and garlic chunks or paste (I used garlic chunks). 

Once yeast mixture dissolved in 1/2 cup warm milk bubbles up, add the same into the flour mixture. Now start gathering flour and use 3/4 cup milk more to form a non-sticky, soft and elastic dough. If its sticky take extra flour but only as per the requirement. Now cover the dough with tea towel or plastic cling film. Now allow it to prove for 1 to 1 1/2 hour or until it doubles in volume. Once doubles in size, punch down.

On your working surface sprinkle some dry flour for further workout. Place dough here and start rolling in to large rectangle shape that is about 12' by 12'.

Brush rolled dough with olive oil, sprinkle mixed herb, cumin powder, red chilly flakes, oregano flakes all over. Now spread finely grated cheddar cheese on top. And roll slightly again to lightly press all the toppings.

Cut the Dough in to 6 long strips by pizza cutter or with a knife. And lift all strips and lay all over other, with topping facing upwards. 

Now start cutting those layered strips  into 7-8 square stacks unevenly and not neatly. Out of this stacks you can cut some of them diagonally in to two parts. Now grease a baking tray or any loaf pan with olive oil. And start placing and layering all stacks of the strips as shown in the picture below, in a baking tray or loaf pan that you are using. (That shouldn't be much even). Cover with a tea towel and let it rise for another 1 hour or more.

Once rises, brush the dough with little olive oil. Bake the dough in an 180 degree Celsius preheated oven for 30-40 minutes or until it forms light golden brown crust on top with a hollow sound on tapping.