Sunday, February 23, 2014

Rava (Semolina) guliyappa

Ingredients (Serves 2):
1 cup fine semolina - dry roasted
1/4 cup rice flour
1/2 cup thick yogurt
3/4 cup onion - finely chopped
1/2 cup grated carrot
1/4 cup coriander - finely chopped
1 sprig of curry leaves - finely chopped
1/4 tsp baking soda
1/2 tsp cumin seeds
1 green chili - finely chopped
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
Oil (Optional)
Ghee (Optional)

1) Mix all of the above (except oil, ghee and salt) with sufficient water to make a thick batter. Check for salt.
2) Heat  up a guliappa pan on medium heat. Apply a drop of oil to each of the mould. Pour in the batter and fill the moulds. Cover and cook for 3 minutes.
3) Add a drop of ghee on top of each guliyappa and flip it over. Cover and cook for 2 minutes.

Serve with chutney pudi or coconut chutney. Yummmmm :)

1) I used fine semolina, I guess coarse would do as well.
2) In order to dry roast semolina, heat up a pan on medium heat, roast semolina until a delightful aroma wafts out :) Make sure to keep stirring so that the semolina does not get burnt.

Saturday, February 15, 2014

Vegetarian Turkish Pide

Here's my entry to YeastSpotting! :-)

Ingredients: (makes 2)
2 cups plain flour
1/2 cup wheat flour (optional - you can use plain flour as well)
1 sachet dry yeast
2 tbsp milk
2 tbsp yogurt - optional
2 tbsp olive oil

For the stuffing:
200g feta cheese - crumbled
1 bunch spinach - finely chopped
5-6 brown mushroom - diced
1 tsp freshly ground pepper
Juice from 2 lemons
2 tbsp sesame seed
Olive oil spray

1) Add yeast to 2 tbsp of warm water and warm milk. Keep it aside for 10 mins to let it become frothy.
2) Mix this with flour, yogurt, tsp of salt, water to make a dough. Knead the dough for 5 mins. Dab with olive oil. Cover and keep aside in a warm place for 60-90 mins - until it doubles in size.
3) Knead the dough again. Divide it into two equal parts. Don't fret if the dough is sticky. Just dust your hands and the surface you are working on with flour.
4) Pre-heat the oven to 220 C.
4) Take one half of the dough and roll it into a rectangle. I just stretched it into a rectangle :)
5) Take one half of spinach and leaving about 1 cm on all sides, make a bed of spinach on the pide.
6) Similarly, take half of feta cheese and spread it over the spinach. Fold in the edges of the pide.
7) Season with pepper powder. Spread half of the mushrooms on top. Sprinkle 1 tbsp of sesame seeds.
8) Place this on a baking tray, lined with baking paper. Spray olive oil and place the tray in the pre-heated oven.
9) Bake for 20-30 mins or until golden brown. Midway through baking, take a peek and re-adjust the tray if its not baking evenly.
10) Remove once done. Cut into 4 equal pieces. Sprinkle lemon juice on top. enjoy!

DONE! :)

Note: Typically the pide is boat shaped but I could not do it and found this easier ;-)

Saturday, February 1, 2014


2 cups dosa batter
2/3 cup finely chopped onion
3 tbsp finely chopped coriander
1 tsp cumin seeds
1/4 tsp asafoetida powder
1 green chili - finely chopped
1/4 tsp grated ginger - optional

1) Mix all of the above except oil. Check for salt.
2) Heat up a guliappa pan on medium heat. Fill the moulds with batter, just below  the brim. Cover and let it steam for 3 minutes.
3) Add a drop of ghee on each of the guliyappa and flip it. Remove after 20-30 seconds.

Serve with yummy chutney :)

Tip: I used a non stick pan, if you have the traditional one, you'll have to oil it before pouring in the batter.
Get creative, try a variety of herbs - methi, curry, curry leaves, dill and let me know how it goes :)