SarasYummyBites

• Preheat oven to 350 degrees and line up 10"x5" bread loaf pan with parchment paper.
• Wash and dry fresh blueberries. Dust it with little flour and keep it aside.
• Sift dry ingredients together and keep it aside.
• In a large mixing bowl, using electric mixer or by hand, beat  butter, oil, and sugar together.
• Add mashed banana, vanilla extract and beat the mixture to combine well.
• Add sifted flour and beat for another minute or mix it with spatula, just until batter is smooth and creamy.
• Fold in fresh blueberries gently  to the batter.  Dusting blueberries will helps them for not sinking to the bottom of the bread.
• Pour in to greased pan.

• Bake for 30 to 40 minutes at 350 degrees or a toothpick comes out clean when poked into
• centre of the cake.
• Cool it for 10 minutes before removing from pan to wire racks.
• Cool it completely before slicing it.

• Cut cauliflower florets in to required size and discard core and leaves from it..
• Boil water in a pan,  Turn off the heat.
• Add florets and salt to it and cover the pan with the lid and rest it for 10 minutes.
• After 10 minutes, drain the water from the florets and place it on the paper towel to remove excess water from cauliflower florets. Let it stay for 5 ~ 10 minutes.
• In a wide open pan, throw in all the ingredients one by one except oil.
• Mix well so that masala as to coat evenly and cook it right away after 15 minutes or refrigerate for minimum 2 hours or maximum overnight but bring gobi masala to room temperature before cooking..

• Heat oil in a pan to medium heat, fry the florets into batches till it turns to golden brown color.
• Remove the florets from the oil and transfer it to tissue paper to remove excess oil.
• Sprinkle some chaat masala and serve it with ketchup or with any chutney..

• Clean and wash lamb, drain excess water and keep it aside.
• Chop onion and tomato, keep it aside.
• Grind all grinding ingredients in to fine paste.

• Heat pressure pan with 2 tbsp of oil. Once oil gets hot, add seasoning ingredients one by one to splutter.
• Add onion and fry in medium heat till it turns transparent and glossy.
• Throw in mutton pieces to fried onion and saute for two minute.  Stir in between to avoid mutton pieces to stick to the bottom of the pan.
• Add ginger garlic paste and saute for a minutes, then add green chili, tomato to the mixture and give a stir.
• Now add curry powder, turmeric powder, garam masala powder and salt. mix well.
• Add required amount of water to cover the mutton mixture.  Cover the pan with lid and keep the weight.
• Pressure cook for 3 ~ 4 whistle in medium-low heat or till done. 
• Turn off the heat and allow pressure in the pan to drop by itself.
• Open the lid and check mutton piece is cooked or not. If not, cover the lid and cook again for another whistle or as needed and follow the previous procedure.
• Once mutton is cooked well, bring the gravy to boil. Adjust salt and spice to taste.
• Lower the heat, add ground paste and continue boiling for 5 minutes in low heat or to needed  consistency.
• Add minced cilantro, mix well and boil it for another minutes and turn off the heat.
• Serve hot with steamed rice or roti.

• Take equal three portions of batter in separate three bowls (i.e) half cup of batter in three bowls for given measurement.
• Grind spinach in to fine paste and add it to one portion of batter.
• Chop carrot, grind it into fine paste add it to another portion of batter.
• Adjust salt and water as needed.

• Heat Tawa in low heat and grease it with little oil.
• Pour 2 tbsp of carrot batter in center of the tawa.
• Then pour 2 tbsp of plain dosa batter in centre of carrot batter.
• Again pour 2 tbsp of spinach dosa batter in centre of plain dosa batter.

• Gently spread the batter with the back of  spoon from centre and spiraling outside according to required thickness.
• Sprinkle little oil around the edges of the dosa and cook it for a minute or till golden spot appears.
• Flip the dosa and cook it for a minute.
• Fold it in to half and serve with sambar or any chutney.

Total time: 2 hours 50 minutes
Resting time: 2 hours ~ overnight
Preparation time: 20 minutes
Cooking time: 30 ~ 40 minutes
Serves: 30 balls for above size

Ingredients:
1 cup raw rice
3/4 ~ 1 cup jaggery
2 tbsp sesame seeds
2 tbsp shredded coconut
1 tsp ghee
3/4 ~ 1 cup water
1/2 tsp cardamom powder

Method:

Preparation:

•  Wash and soak rice for 1/2 hour.  Drain and spread it on a cloth to dry.for 15 ~ 20 minutes.
•  Rice should be moist but not wet after drying.
•  Grind it in a mixer grinder into fine powder. Sieve the flour & discard the coarse particle.
•  Fry the flour in a dry pan till nice aroma comes.

•  Fry urad dal in a dry pan till golden brown color.
•  Powder it in a mixer grinder into fine. Sieve it and discard the coarse particle.
• Soak jaggery in 1 cup of water. When it dissolve fully strain it through strainer.
• Heat jaggery water in heavy bottom pan, Allow it to boil for 2 minutes and turn off the heat.
• Add rice flour and urad dhal powder together to the syrup. Mix well.
• Add cardamom powder, sesame seeds, shredded coconut and 1 tsp of ghee. Mix well and allow it to cool completely or leave it over night.

Cooking:

• Preheat the oven for 160 C/320F. Line a baking pan with parchment paper or with foil.
• Knead the dough once again, roll it gently to a marble size ball.
• Place it in a baking tray. Back it for 25 ~ 40 minutes at 350F.
• Cool it completely before store it in airtight container..

Note:  You can follow this ingredient and deep fry seedais. Water is taken according to 1:1 ratio of jaggery.

• Combine dough ingredients together and knead it with your hands to make a soft dough as we do for chapati dough 
• Apply oil on the dough and cover it with wet cloth. Rest it for minimum 15mins.
• After 15 minutes, Knead the dough again for a 2 minutes and divide it in to 6 equal portion balls and cover with wet cloth.

• Wash minced meat and drain the water.
• Chop onion, tomato, green chili. keep it aside.

• While resting the dough, heat the oil in a pan, add fennel seeds to splutter.
• Add onion, green chili and fry till it become transparent.
• Add ginger garlic paste and saute for a minute.
• Then add minced meat and saute for 2 minutes.
• Add chopped tomato and all masala spices, saute it for a minute along with salt.
• Minced meat ooze out water, if not drizzle little water over the mixture. 
• Cover and cook it in low heat. Stir in between.
• Adjust salt and spices. Finely add minced cilantro to this mixture and cook till masala become dry.
• Turn off the heat and allow it to cool.
• Once meat mixture cooled down, divide it in to 6 equal portion and make sure masala portion is bigger than dough portion balls.

• Dust little flour on the rolling surface, Take dough ball, roll it into 5' circle and place the meat masala ball in center and lift the edges of the dough together to seal the masala ball. Press it in center and flat the stuffed ball. 
• Do the same with rest of the balls and keep it aside for 10mins.
• Again Roll the stuffed balls into 8' circle and make sure sealed surface is on top while rolling and roll it gently to avoid filling oozes out from the dough.
• Heat the skillet hot and place the paratha over the skillet.
• When paratha puff up slightly, flip to other side and drizzle oil or ghee over and edges of the paratha.
• Gently press with spatula to balloon up the paratha and to cook both side in golden brown color.
• Serve hot with yogurt or any pickle.

Ingredients:
1 cup raw rice
1 cup parboiled rice
1/4 cup urad dhal
1/2 tsp fenugreek seeds
1/4 tsp baking soda / cooking soda for every 1 cup of fermented batter.
Salt to taste
Water as required

Method:

Preparation:

• Combine first four ingredients together and wash 3 ~ 4 times
• Soak with sufficient water for 2 hours.
• Strain the water and use it for grinding.
• Grind the soaked ingredients in to fine paste with required amount of  water.
• Add salt and using your hand mix batter thoroughly. Ferment for 8 ~ 10 hours or leave it overnight.
• After 8 hours batter should have risen to double the original quantity and also with foam at the top.

• Mix the fermented batter and dilute it with required amount of water and it should be little thinner than dosa batter.

Cooking:

• Before making appam, dilute baking soda with 2 tsp of water and mix it to the batter.
• Heat appam pan or non stick wok in medium heat and grease it with little oil.
• Whisk and take ladle full of batter and pour it in center of the pan, 

• Immediately swirl the pan so that batter gets coated on the sides of the pan.
• Cover the pan and cook it for 3 ~ 4 minutes.
• When it is lacy and crispy on its edges and thick & spongy at the bottom, remove from the pan and serve with Stew or coconut milk..

Note:

• 1 tsp of sugar can be added to the batter to give nice golden color appam.
• You can freeze the remaining batter for 2 ~ 3 weeks which will give better result.
• I added 3/4 cup of water to dilute 2 cups of fermented batter before making appam.
• Can add coconut milk instead of water to dilute the batter.

 
Total time: 5 ~ 7 minutes
Preparation time: 5~7 minutes

Ingredients:

2 cups coconut pieces
2 ~ 4 cups of water
1 cup sugar or lesser or taste
1/4 tsp of cardamom powder
A pinch of salt

Method:

• Grind coconut pieces with 1 ~2 cups of water.
• Strain, ground mixture through strainer or cheese cloth.
• Squeeze thick milk from the mixture and grind the residue again with 1 cup of warm water.

• Again strain thin coconut milk from the ground mixture and strain as well. Adjust milk consistency as required.
• Add required amount of sugar as needed and mix well.
• Finally add pinch of salt and cardamom powder to the milk and mix again.
• Serve with hot Aappam.

Ingredients:
250 grams prawns
1 Medium size onion, chopped finely
Curry leaves as required
1 tsp garam masala powder  or as required
1 tbsp curry powder or to taste
or
1 tsp red chili powder and 2 tsp coriander powder
3 tbsp of oil
Salt to taste


For Marination:
1 tsp curry powder or 1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp lemon juice
1/4 tsp salt

For Grinding:
1 tomato, chopped
2 green chilies or to taste
2" ginger piece, peeled and chopped
6 garlic cloves, peeled
1/4 cup cilantro
2 thinly sliced coconut, chopped
2 tsp Fennel seeds


Method:
Preparation:

• De shell prawns and just run knife along the back of it to remove the black vein of it.
• Rinse, drain prawns thoroughly and marinate with the given ingredients for 30 ~ 60 minutes.
• Before cooking prawns grind the listed ingredients in to fine paste and keep it aside.

Cooking:

• Heat oil in a skillet, add chopped onion and curry leaves. Fry in medium heat.
• When onion become transparent and glossy, add ground masala and saute for few minutes or raw smell disappear.
• Add curry powder, turmeric powder, garam masala and salt and saute for 3 minutes in low medium heat or till raw smell disappear.
• Adjust salt and spice to taste.
• Add marinated prawns, mix well and cook it in low heat.
• When water ooze out from prawns, cover the skillet and cook it in low heat til water dries out. It will take 10 minutes to cook otherwise prawns will become tough and hard to eat. Add minced cilantro, mix and serve hot..