UNNIAPPAM/UNNIYAPPAM

Unniappam/Unniyappam

Ingredients

• Raw Rice-2 Cups
• Ripe Small Bananas- 3 
• Jaggery -1 Cup /250g (As Per Your Taste)
• Black Sesame Seeds- 1/4 Tsp
• Coconut Bits - As Needed
• Cardamom Powder-1 Teaspoon
• Salt-A Pinch
• Oil- For Frying
• Water-1/4-1/2 Cup
• Ghee -2 Teaspoon

Method

STEP-1

Soak the raw rice in water for about 3-4 hours.

STEP-2

In the meanwhile, melt jaggery with 1/4-1/2 cup of hot water and make a thick syrup out of it, Strain it and cool the syrup.

STEP-3

Drain the water from the rice and grind the rice to a smooth paste using the jaggery solution.

If the batter is too thick then add enough water as and when required. 

STEP-4

Add cardamom powder along with salt and chopped bananas and grind everything together to a smooth nice batter.

 STEP-5

Fry the coconut bits/thenga kothu in 2 teaspoon of ghee till it become light brown in colour.

STEP-6

Now add the fried coconut bits and sesame seeds to the batter and mix well.

STEP-7

Keep this batter for 1-2 hour in a tight container. In the meantime if the batter has thickened up or is too tight, add milk/jiggery solution to make it again to a thick batter consistency.

STEP-8

Place the Unniyappam pan on the stove and pour equal amounts of oil (about a tbsp of each) into each round. Each round should be half full. (The level of the oil in the pan will rise with the addition of the batter; consider this when you pour oil into the pan).

STEP-9

When hot simmer the flame and pour half ladlefuls of batter into each round.
Now increase the fire to medium and allow the unniappams to cook, pour oil in the rounds whenever needed.

STEP-10

Once cooked, the sides will detach from the pan and will start to rotate in the oil, if not with the help of a fork turn the unniyappam to cook on the other side to a golden color. Once the Unniyappam are browned both on the bottoms and tops, remove them from the pan using a metal skewer or with a pair of forks.

STEP-11

Allow them to drain well on paper towels and repeat the same process to make the rest of the unniappams.

STEP-12

Cool them to room temperature. Serve and Enjoy!

Note

 If you are using rice flour then lightly roast the flour and mix the flour with jaggery solution and proceed from step-4.

CHENA/YAM THEEYAL

Chena/Yam Theeyal

Ingredients

• Chena (Yam) - 1 Cup(Cut Into Small Cubes)
• Shallots - 2 Cups
• Green chillies- 3 - 4 (Sliced)
• Tamarind Water-4 Tablespoon
• Turmeric Powder-1/4 Teaspoon
• Salt-As Needed
• Coconut Oil-2 Tablespoon

For Coconut Paste

• Coconut Oil-1 Tablespoon
• Shredded Coconut-2 Cup
• Red Chilly Powder-1 Teaspoon (As Per Your Spice Level)
• Coriander Powder-2 Teaspoon
• Curry Leaves-1 String

For Seasoning

• Coconut Oil-2 Teaspoon
• Mustard Seeds-1teaspoon
• Curry Leaves-1 String

Method

STEP-1

 Heat oil (1 teaspoon) in a pan.

STEP-2

Roast coconut, till it turns brown.

STEP-3

Add chilly powder, coriander powder and curry leaves and roast for a few more seconds.

Grind the above into a fine paste. Keep aside.

STEP-4

Heat oil in a non-stick pan or kadai.

STEP-5

 Add shallots, green chillies and chena(yam) pieces.

STEP-6

Add salt and turmeric powder cook on a low flame, till the shallots and yam pieces are cooked well in oil.

STEP-7

Add tamarind water and cook for a few more minutes.

STEP-8

Add the coconut paste into the cooked shallots-yam-green chilly and mix well.

For seasoning

STEP-9

Heat oil in another pan or a kadai.

STEP-10

Splutter mustard seeds.

STEP-11

Add curry leaves.

STEP-12

Pour the above seasoning into the curry and mix well.

Serve hot with rice.

SHAHI TUKRE

Shahi Tukre

Ingredients

• Bread-8 Slices
• Cardamom Powder-1 Teaspoon
• Corn Flour-1 Teaspoon
• Milk-1 Cup (150 Ml)
• Condensed Milk-1/2 Tin (200g)
• Pistachios-1 Tablespoon
• Oil / Ghee-For Frying

For Syrup

• Water -1 Cup (150 Ml)
• Sugar -1 Cup (175 Gm)

 Method

STEP-1

Make a paste of cornflour with 2-3 tablespoon milk.  Mix condensed milk with the rest of the milk. Bring milk mixture to boil.  Add cornflour paste. Cook stirring constantly until thick.  Add cardamom powder.

STEP-2

Prepare syrup by boiling water and sugar together.  Strain and keep aside.

STEP-3

Cut bread slices into two and deep fry in ghee/oil till golden brown. Immediately put the fried bread into sugar syrup.  Dip for a fraction of a minute, so that the tukras remain crisp.

STEP-4

Remove from syrup and arrange in a serving dish. Top each piece of prepared bread with 1 tablespoon mixture of condensed milk and pistachios.

SHAHI TUKRE

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