Instant Unniyappam using Rice flour | Easy Snack Recipes

I have posted an Unniyappam recipe recently,then why another one,is that what you are thinking? Well,that one is a traditional recipe which uses soaked and ground rice and takes a while to prepare(not active cooking time)but this one gets done in a jiffy.All of us are looking for something tasty and healthy to feed our family during these trying times when anything store bought is partially or completely avoided.

I have seen many recipes which use rice flour instead of ground rice to make this Unniyappam and this is my take on it.I just substituted the regular recipe with some rice flour along with maida/apf for the softness,most other ingredients are the same.

For flavoring the Unniyappam the prime ingredient is banana,the small variety named Palayankodan/Rasakadali.But these days any fruit puree is added instead of banana and it sounds delicious isn't it?Imagine a Mango Unniyappam using mango puree..it definitely is on my to-do list!Here I have added a bit of Chakka varatty/Jackfruit preserve along with banana,but you can completely skip it if you don't have it or want to add it.

Instant Unniyappam using Rice Flour

Ingredient

Rice flour - 1 cup (you can use readymade Idiyappam/Pathiri/Appam flour)
Maida/APF - 1/2 cup(you can substitute with WWF/Atta)
Jaggery - 1 cup,grated
Banana - 2 small
Chakka Varatty/Jackfruit Preserve - 1 tbsp
Cardamom - 1
Baking soda - 1/4 tsp
A pinch of salt
Ghee- 1 tbsp
Grated coconut - 2 tbsp(you can use sliced coconut as well)
Black sesame seeds/Til - 1 tsp
Coconut oil to make the Unniyappams

Method

Add the grated jaggery and 1/4 cup water to a pan and let it boil.When the jaggery is completely dissolved and the syrup starts boiling,simmer for 2-3 minutes and then switch off the flame and strain it through a metal strainer.We need about 3/4 cup of jaggery syrup for the recipe.
Into a mixer jar add the rice flour,maida,jaggery syrup,chakka varatty,cardamom,salt and baking soda and banana.Grind to a smooth paste.
Remove the batter into a container.
In a pan,heat ghee and saute the coconut till golden.Mix in til.Add this to the Unniyappam batter and mix well.Rest the batter for 30 minutes.
In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.Flip and cook the other side.
Make sure the flame is medium for even cooking.

Step by Step Pictorial

Add the grated jaggery and 1/4 cup water to a pan and let it boil.When the jaggery is completely dissolved and the syrup starts boiling,simmer for 2-3 minutes and then switch off the flame and strain it through a metal strainer.

Into a mixer jar add the rice flour,

maida,

jaggery syrup,

chakka varatty,

cardamom,

salt and baking soda and 

banana.Grind to a smooth paste.
Remove the batter into a container.

In a pan,heat ghee and saute the coconut till golden.Mix in til.Add this to the Unniyappam batter and mix well.Rest the batter for 30 minutes.

In a paniyaram pan/Unniyappa chatti add coconut oil,enough to fill the pan.

Pour the batter using a ladle and cook in medium flame till the unniyappam turns golden brown.

Flip and cook the other side.

Make sure the flame is medium for even cooking.

Enjoy :)

Eggless Honey Cake | Easy Cake Recipes

My sweet darling niece is celebrating her birthday today.Even though we couldn't be together on her special day,I couldn't stop myself from baking a special cake for her.She is indeed special for all of us,my parents' first grandchild and the closest I ever got to having a child was when she was born.I even got to name her,Krishnaa :) When Arjun was born,she wouldn't leave his side for a second.The moment he heard her voice,the joy in his eyes brought so much happiness to all of us :)

I wanted to bake a simple but yet special cake.Even though I haven't tasted Honey Cake from a bakery,I have heard so much about it that I decided Honey Cake it is!I have made it once before during a dinner party and even though the cake was a hit,it got over and I couldn't relish eating it as I would have liked :) A simple butter cake,drenched in a sugar syrup and topped with some jam and coconut flakes,if that doesn't sound delicious to you I don't know what will :)

There are tons of recipes for Honey Cake online but I chose the most reliable one from Gayathri.I halved the recipe though since there are only three of us and it made a small cake,just perfect!The cake is moist,spongy and the topping is what makes it taste so good.Sweet jam and coconut..just so so good!Do try it and you will love it :)

Eggless Honey Cake

Recipe source - Gayathri

Ingredients

For the Cake

Flour/Maida - 1 cup + 2 tbsp

Baking powder - 1/2 tbsp

Butter - 1/8 cup / 25 gms

Condensed milk - 200 gms

Vanilla - 1 tsp

Curd/Yogurt - 2 tbsp

Milk - 1/2 cup

For the Sugar Syrup

Sugar - 1/4 cup

Water - 1/4 cup

Honey - 1 tbsp

Pineapple Essence - 1/2 tsp

For the Topping

Mixed Fruit Jam - 50-75 gms

Water - 1 tbsp

Dessicated Coconut -1-2 tbsp

Method

Preheat oven to 180C.Grease and line a 6'square tin.

Sift (or whisk) together the flour and baking powder.

In a bowl,combine butter,condensed milk and vanilla.Whisk well.

Mix in the curd and whisk again.

Now add the flour and milk alternately,beginning and ending with flour and mix until you have a smooth batter.

Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the tin for 5 minutes and then remove from the tin and let it cool completely on a wire rack.

While the cake is baking make the sugar syrup.

Heat the sugar and water till it boils.Switch off the flame and mix in the honey and pineapple essence.Keep aside.

When the cake is cooled down completely,level the cake on top if required.

Poke holes on the cake using a toothpick and pour the sugar syrup over the cake using a spoon.Pour half the quantity.

Invert the cake and repeat the process.

Heat the jam and water in a pan or in a microwave for a minute.

Spread the jam evenly on top of the cake.

Sprinkle coconut all over.

Cut into slices and serve.

Step by Step Pictorial

Preheat oven to 180C.Grease and line a 6'square tin.

Sift (or whisk) together the flour and baking powder.

In a bowl,combine butter,condensed milk and vanilla.Whisk well.

Mix in the curd and whisk again.

Now add the flour and milk alternately,beginning and ending with flour and 

mix until you have a 

smooth batter.

Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the tin for 5 minutes and then remove from the tin and let it cool completely on a wire rack.

While the cake is baking make the sugar syrup.

Heat the sugar and water till it boils.Switch off the flame and mix in the honey and pineapple essence.Keep aside.

When the cake is cooled down completely,level the cake on top if required.

Poke holes on the cake using a toothpick and 

pour the sugar syrup over the cake using a spoon.Pour half the quantity.

Invert the cake and repeat the process.

Heat the jam and water in a pan or in a microwave for a minute.

Spread the jam evenly on top of the cake.

Sprinkle coconut all over.

Cut into slices and serve.

Pressure Cooker Chole Recipe | One Pot Cooking Recipes

I hope all of you are doing great,staying home and staying safe.

I'm really enjoying the time spent with my husband and child.Except for the piling housework every minute of the day,for me it's just like any other day.I badly miss my house help Selvi though,always smiling and so gentle with Arjun.Picking after his toys,asking me to let it go when I insist he doesn't scatter his toys around and hiding from me when he spills something by quickly mopping up after him.

I can see through her son's Whatsapp status that she's whipping up a storm for her family and I feel so happy about that.Isn't it what we all are doing?Trying to keep our family happy by doing whatever we can during these trying times.I find so many people posting about how not to post food pictures during these times because so many are going hungry and so many are without food.

I disagree totally.Let us all do what makes us happy.Of course,let's do our bit for those who don't have any help but that shouldn't stop us from doing what we feel like.Our emotional state of mind has gone for a toss,so whatever keeps you happy,do it!

I made these Chole with plans to serve it with Bhatura.But deep frying in this already hot climate didn't sound appealing at all and I paired it with our humble chapathi/roti.It tasted delicious and I made our season's first Mango Milkshake to go with it---Nirvana :)

Pressure Cooker Chole Recipe
Recipe courtesy Kabita's Kitchen

Ingredients

Kabuli Channa - 1 cup,washed and soaked overnight or for 6-8 hours
Onion - 3 medium,chopped
Ginger - 1" piece,chopped
Garlic - 6-8 cloves
Tomato - 2 medium,chopped
Oil - 2 tbsp
Jeera - 1/2 tsp
Whole Garam Masala - 2 bay leaf,4 cloves,2 cardamom,1' piece Cinnamon
Red chilly powder - 1 tsp
Haldi - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Chole Masala - 1 1/2 tsp
Roasted Cumin powder - 1/2 tsp {I didn't have this,so skipped}
Water - 2 cups (I boiled the water and added 1 tsp tea to it,let it boil.Strained and used this water to cook the chole.This gives it a deep brown colour without any aftertaste of tea.You could skip this step and use plain water or use one tea bag if you have)
Salt to taste
Coriander leaves to garnish

Method

Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.
In a pressure cooker add oil and splutter jeera along with the whole garam masala.
Add red chilly powder and haldi and simmer the flame.Cover and cook for a minute.
Add the onion+ginger+garlic paste and saute well.Cover and cook for a minute.
Now mix in the rest of the spice powders - coriander,garam masala and chole masala.Mix well and cook for a minute.
Add the tomato puree and mix well.Cook for a minute or two.
Now add the soaked and drained channa,tea water(or plain water),salt to taste.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.
Let the pressure settle down completely before you open.Check if the channa is cooked well.If not cook for another 3-5 whistles.
Garnish with coriander leaves and serve hot :)

Step by Step Pictorial

Make a paste of onions,garlic and ginger.Puree the tomatoes.Reserve.

In a pressure cooker add oil and splutter 

jeera along with the whole garam masala.

Add red chilly powder and haldi and simmer the flame.Cover and cook for a minute.

Add the onion+ginger+garlic paste and saute well.Cover and cook for a minute.

Now mix in the rest of the spice powders - coriander,garam masala and chole masala.Mix well and cook for a minute.

Add the tomato puree and mix well.Cook for a minute or two.

Now add the soaked and drained channa,

tea water(or plain water),

salt to taste.
Cover with the pressure cooker lid and cook on medium flame for 5-7 whistles.

Let the pressure settle down completely before you open.Check if the channa is cooked well.If not cook for another 3-5 whistles.

Garnish with coriander leaves and serve hot :)