Last week I had posted my blogpost for the South Indian fare that I had at my friend Preethi’s place,now it is the recipe time for the same;
for two cups;
2 big sized tomatoes
cooked daal water 1 cup(not daal)
cumin seeds 1/4 spoon
Method-Blanch tomatoes,peel off the skin.Make pulp of this.Add warm water to this,salt and coarsely ground pepper and cumin powder.Boil well.Add daal water,boil again.Then remove from flame and season with mustard,garnish with corriander and curry leaves.Squeeze lime and mix well.Serve hot.
Sooji or idli batter(whatever you prefer)
ginger and green chilli paste
chopped green chillies
salt to taste
Mix all the ingredients .Fill the appam maker’s each compartment 1/4 with oil, (this can be put on the flame directly like a regular kadai) heat oil well and then and use a spoon to scoop one helping of the mixture in the appam maker.Fry till golden brown then use a spoon to turn and fry the other side.Alternately,you can even deep fry these in a regular kadai,if you don’t have an appam maker.
Once done, lay them on tissue to soak extra oil.
Now pierce with a toothpick and place on top of the Rasam shot glasses and Voila!
Simple isn’t it?Infact ,you can make kuzipanigarams as snacks,starters or can even be a nice tiffin recipe for your little one!
Next ,will be recipe for Nombu Kozhukatai,Preethi style ;0)!