Instant Suji Appe/Semolina Paniyaram

Instant suji appe final

Instant suji appes/paniyarams are bite size dumplings made with suji/rava/semolina/cream of wheat and yogurt in a special pan called appe/paniyaram/ Ebleskiver pan.  They can be sweet or savory.  I am making a savory appe today.

Traditional appes are made with urad dal (lentils) and rice but making it needs soaking of the lentils and rice for a few hours, blending and fermentation, involving a long process.  Instant suji appes take only 15 minutes to make.

Instant rave appe

We Indians love our breakfasts, especially the south Indians with our idlis, dosas, upma, puris etc.  Appe is one such variation; for a quick dish; we sometimes use the idli batter in these pans and make appes!! It is great as an evening snack with hot coffee or tea.

Suji appes take no time at all!! By the time you mix the dough and prepare the seasoning, it is ready to shallow fry in the pan, and crisp on the outside, soft on the inside instant suji appes are ready!!  I had just made some ven pongal/Khara pongal for lunch, so had some coconut chutney leftover.  My instant suji appes were ready for evening tea, to be served with coconut chutney in a jiffy!!

semolina appe final

These are great as finger foods at a party. Addition of vegetables like grated carrots, sauted onions, green chillies etc. takes it to a different level and adding vegetables makes it a nutritious snack for kids too.

Step-by-step method:

  • In a mixing bowl, stir together the suji , yogurt and half a cup of water with a spoon. Mix well and add more water if necessary to make a thick pouring consistency batter.

suji with yogurt

  • Keep aside for 5 to 7 minutes.

Prepare the seasoning:

  • In a small saucepan, heat the oil and once it is hot, add the mustard seeds.
  • Once the seeds start spluttering, add the curry leaves.
  • Pour this into the suji mixture along with salt to taste and mix.

suji with seasoning

  • Add the baking soda.  By now, the mixture would have thickened as the suji would have absorbed the liquid.  If needed add more water to make a pouring consistency batter.
  • Now, heat an appe pan or paniyaram pan (Ebleskiver pan) on high.  Once hot, add ½ teaspoon to 1 teaspoon of oil in each mould.  Spoon or pour the suji batter till 3/4ths full, reduce the heat to medium to low, cover with a pan and let it cook for a few minutes.

batter in pan1

  • After a few minutes, using a spoon or bamboo stick gently, scoop the half done appes and carefully turn them over in the molds. Pour half a teaspoon of oil again over these and close with a lid and cook for a few minutes more.

other side of appe

  • Check to see if the appes have cooked (a toothpick inserted should come out clean).
  • Once cooked, remove from the pan. Continue with the rest of the batter and serve hot with coconut chutney.

suji appe final

Note:

  1. For a spicy variation, you can add finely chopped green chillies, whole peppercorns etc.  My coconut chutney was already spicy, so I have not used any.
  2. Addition of sauted vegetables like onions, carrots, peas etc. will add to the nutrition value of the dish.
  3. It is best served hot as they are crisp when served immediately. On cooling, they become soft but are equally delicious!!
Instant Suji/semolina Appe/Paniyaram
Yields 12
Instant suji appe is a quick instant snack with suji/semolina/rava/cream of wheat and yogurt and made in a special pan called appe pan or ebleskiver pan. It is great as a breakfast dish, evening snack, for kids in their lunch box or even as a party appetizer or snack!!
Write a review
Print
52 calories
8 g
1 g
1 g
1 g
0 g
31 g
31 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
31g
Yields
12
Amount Per Serving
Calories 52
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 31mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
1%
Sugars 1g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup coarse suji/semolina/rava/cream of wheat
  2. ½ cup thick yogurt
  3. ½ cup water
  4. 1/8 teaspoon baking soda
  5. Salt to taste
!For tempering
  1. 2 teaspoons oil
  2. ½ teaspoon mustard seeds
  3. Few curry leaves
Instructions
  1. In a mixing bowl, stir together the suji , yogurt and half a cup of water with a spoon. Mix well and add more water if necessary to make a thick pouring consistency batter.
  2. Keep aside for 5 to 7 minutes.
Prepare the seasoning
  1. In a small saucepan, heat the oil and once it is hot, add the mustard seeds.
  2. Once the seeds start spluttering, add the curry leaves.
  3. Pour this into the suji mixture along with salt to taste and mix.
  4. Add the baking soda. By now, the mixture would have thickened as the suji would have absorbed the liquid. If needed add more water to make a pouring consistency batter.
  5. Now, heat an appe pan or paniyaram pan (Ebleskiver pan) on high. Once hot, add ½ teaspoon to 1 teaspoon of oil in each mould. Spoon or pour the suji batter till 3/4ths full, reduce the heat to medium to low, cover with a pan and let it cook for a few minutes.
  6. After a few minutes, using a spoon or bamboo stick gently, scoop the half done appes and turn them over in the moulds. Pour half a teaspoon of oil again over these and close and cook for a few minutes more.
  7. Check to see if the appes have cooked (a toothpick inserted should come out clean).
  8. Once cooked, remove from the pan. Continue with the rest of the batter and serve hot with coconut chutney.
Notes
  1. For a spicy variation, you can add finely chopped green chillies, whole peppercorns etc. My coconut chutney was already spicy, so I have not used any.
  2. Addition of sauted vegetables like onions, carrots, peas etc. will add to the nutrition value of the dish.
  3. It is best served hot as they are crisp when served immediately. On cooling, they become soft but are equally delicious!!
beta
calories
52
fat
1g
protein
1g
carbs
8g
more
Curry and Vanilla http://www.curryandvanilla.com/

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Basbousa (Baked Semolina Cake in Sugar Syrup)

 

arabic basbousa BLOG1

Basbousa is a traditional Middle Eastern moist cake-like sweet or dessert using semolina/suji/cream of wheat, baked and soaked in a sugar syrup, either flavored with orange blossom or rose water.  The other names for it used in different parts of the middle east are “Harissa”, “ravani or revani” etc.

Different regions have their own method of making them, some use yogurt, some use only milk or condensed milk, some flavor the sugar syrup with cinnamon and some with either orange blossom water or rose syrup or essence and some use eggs.  The other ingredient used sometimes is coconut!!  I love the flavor of coconut in any dish and adding this to basbousa gives it a lovely sweet coconutty flavor!!

basbousa1

My version of making it uses yogurt and coconut with rose extract in the syrup and completely egg free!!  I had first come across this Middle Eastern sweet while watching an Australian TV show and have wanted to try it ever since!  It is an exotic baked version of our Sheera or suji halwa.

Making it involves using only a bowl to mix, with no beaters needed, and once baked and soaked in rose flavored sugar syrup, it takes a lovely golden color with a tinge of lemon flavor and moistness you will love!!

Another similar dessert you will love which is equally tasty and comes from the Middle East, Turkey, Greece etc. is “Honey Baklava” (layers of crushed nuts, cushioned between phyllo dough sheets, baked and soaked in a honey-sugar syrup.

Basbousa
Basbousa is a middle eastern cake like dessert or sweet, made with semolina, coconut and sugar, soaked in a rose flavored sugar syrup to give it a rich moist, exotic taste!!!
Write a review
Print
3615 calories
523 g
398 g
170 g
19 g
115 g
1230 g
539 g
459 g
6 g
45 g
Nutrition Facts
Serving Size
1230g
Amount Per Serving
Calories 3615
Calories from Fat 1488
% Daily Value *
Total Fat 170g
262%
Saturated Fat 115g
576%
Trans Fat 6g
Polyunsaturated Fat 6g
Monounsaturated Fat 39g
Cholesterol 398mg
133%
Sodium 539mg
22%
Total Carbohydrates 523g
174%
Dietary Fiber 10g
41%
Sugars 459g
Protein 19g
Vitamin A
90%
Vitamin C
4%
Calcium
53%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ½ cups coarse suji/semolina/rava
  2. 1 cup coconut powder or flakes (dried)
  3. ¾ cup castor sugar or powdered sugar
  4. ½ cup all purpose flour or maida
  5. ¾ teaspoon baking powder
  6. Pinch salt
  7. 1 cup thick yogurt
  8. ¾ cup melted butter (unsalted)
  9. 1 teaspoon vanilla extract/essence
  10. Few almonds, blanched, peeled and halved
!For the sugar syrup
  1. 1 1/3 cup sugar
  2. 1 cup water
  3. 1 teaspoon lemon juice
  4. ½ teaspoon rose essence/extract
Instructions
  1. Grease a large baking pan (I used a 9X11 inch pan) with ghee or butter.
  2. In a large mixing bowl, add the semolina, coconut, sugar, flour, baking powder, salt, vanilla essence and yogurt.
  3. Mix well with your hands till the semolina is well coated and all the ingredients are well mixed.
  4. If you feel the mixture is too dry, add a few teaspoons of milk.
  5. Once it is thoroughly mixed, spoon the semolina mixture into the greased pan and spread it till the edges; make sure to smoothen the top well.
  6. Cover and keep aside for about half an hour for the flavors to blend well.
!Meanwhile, let us prepare the sugar syrup
  1. In a saucepan, heat the sugar and water on medium till the sugar starts to melt, stirring continuously. Once the sugar has melted completely, lower the heat to medium low and simmer for about 5 minutes without stirring.
  2. After 5 minutes, remove from heat, stir in the lemon juice and rose essence; keep aside to cool.
  3. Preheat oven to 375 degrees Fahrenheit or 190 degrees Centigrade.
  4. After 30 minutes of soaking, cut the mixture into either square shapes or diamond shapes.
  5. Place half a blanched almond on each cut diamond and press gently.
  6. Bake the semolina-coconut mixture in the preheated oven for 35 to 45 minutes or until the top is golden brown.
  7. Remove from the oven and immediately, pour the cold sugar syrup over the hot basbousa!!
  8. Make sure to cover the whole pan with the syrup.
  9. Keep aside for at least 2 to 4 hours or even overnight for the syrup to soak through.
  10. Serve it either cold or at room temperature; refrigerate leftovers.
beta
calories
3615
fat
170g
protein
19g
carbs
523g
more
Curry and Vanilla http://www.curryandvanilla.com/
Step-by-step method:

  • Grease a large baking pan (I used a 9 x 11 inch pan) with ghee or butter.

greased pan

  • In a large mixing bowl, add the semolina, coconut, sugar, flour, baking powder, salt, vanilla essence and yogurt.

ingredients

  • Mix well with your hands till the semolina is well coated and all the ingredients are well mixed.

mixed ingredients

  • If you feel the mixture is too dry, add a few teaspoons of milk.
  • Once it is thouroughly mixed, spoon the semolina mixture into the greased pan and spread it till the edges; make sure to smoothen the top well.

mixture spread in pan

  • Cover and keep aside for about half an hour for the flavors to blend well.

Meanwhile, let us prepare the sugar syrup:

  • In a saucepan, heat the sugar and water on medium till the sugar starts to melt, stirring continuosly.  Once the sugar has melted completely, lower the heat to medium low and simmer for about 5 minutes without stirring.
  • After 5 minutes, remove from heat, stir in the lemon juice and rose essence; keep aside to cool.

sugar syrup with rose and lemon

  • Preheat oven to 375 degrees Fahrenheit or 190 degrees Centigrade.
  • After 30 minutes of soaking, cut the mixture into either square shapes or diamond shapes.
  • Place half a blanched almond on each cut diamond and press gently.

cut basbousa

  • Bake the semolina-coconut mixture in the preheated oven for 35 to 45 minutes or until the top is golden brown.

baked basbousa1

  • Remove from the oven and immediately, pour the cold sugar syrup over the hot basbousa!!

basbousa with syrup1

  • Make sure to cover the whole pan with the syrup.
  • Keep aside for at least 2 to 4 hours or even overnight for the syrup to soak through.

PIECES OF BASBOUSA1

  • Serve it either cold or at room temperature; refrigerate leftovers.

Note:

  1. For a lighter cake, you can reduce the suji to 2 cups.
  2. For a different flavor, you can use a cinnamon stick in the sugar syrup.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Coconut Chutney(with onion)

coconut onion chutney

Coconut chutney is a must with every South Indian’s breakfast, be it idli (steamed rice-lentil cakes), dosas (rice-lentil crepes) or even Ven Pongal/ Khara Pongal (rice-lentil risotto) or upma (semolina savory pudding).  There are many variations to this chutney using coconut, but in our house, by far the most relished are onion-coconut chutney and hing (asafoetida) coconut chutney.

This chutney has to be consumed fresh or freeze leftovers for another day. The flavor of the raw fresh red onions imparts a sweet aroma to the chutney, which we love!!  Even though sambhar (spiced lentil-vegetable broth)is an accompaniment for most south Indian breakfast dishes, coconut chutney gives a fresh coastal flavor to the dish.  It is best to use fresh coconut, but if you do not have access to fresh coconut, I have sometimes used frozen coconut and the taste has not altered that much.

It takes just 2 easy steps, blending the coconut with some onions and red chillies with tamarind as the souring agent and tempering it with mustard seeds and curry leaves in coconut oil!! Do not limit yourself to using coconut onion chutney as a side dish for just idlis or dosas etc, it goes great mixed with steamed rice and as a spread for breads too!!

Other tasty coconut chutneys often made in our house are: Peanut chutney, spicy onion chutney, coriander or cilantro chutney etc.

Coconut-onion Chutney
Coconut-onion chutney is a variation of the famous south Indian coconut chutney,often made as an accompaniment for doas, idlis, upma, pongal etc.
Write a review
Print
740 calories
87 g
0 g
44 g
11 g
37 g
579 g
438 g
65 g
0 g
4 g
Nutrition Facts
Serving Size
579g
Amount Per Serving
Calories 740
Calories from Fat 373
% Daily Value *
Total Fat 44g
68%
Saturated Fat 37g
187%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 438mg
18%
Total Carbohydrates 87g
29%
Dietary Fiber 12g
47%
Sugars 65g
Protein 11g
Vitamin A
77%
Vitamin C
980%
Calcium
9%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup fresh grated coconut (or frozen coconut)
  2. 1 small red onion or few shallots, chopped
  3. 8 to 10 dry roasted red chillies
  4. 1 small marble size tamarind or ½ teaspoon tamarind paste
  5. Salt to taste
!For the tempering
  1. 2 teaspoons coconut oil
  2. ½ teaspoon mustard seeds
  3. Few curry leaves
Instructions
  1. In a blender container, blend the coconut, roasted red chillies, onions, tamarind and salt to taste with some water to a fine paste.
  2. Transfer the chutney to a serving bowl and dilute with additional water to the consistency you want.
!To prepare the tempering
  1. Heat the oil (preferable coconut oil; if unavailable, use any oil you prefer) and once hot, add the mustard seeds. When the mustard seeds start to splutter, add the curry leaves and pour this over the coconut-onion chutney.
  2. Mix well and serve immediately with idlis, dosas, vadai (lentil fritters), upma, chapathi, pongal etc.
Notes
  1. Coconut chutneys are best eaten the same day, if leftover, freeze the rest.
  2. Red onions impart the best flavor, but if you do not have them, you can use white onions.
beta
calories
740
fat
44g
protein
11g
carbs
87g
more
Curry and Vanilla http://www.curryandvanilla.com/

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS