South Indian breakfast Aapam

AAPAM

INGREDIENTS

Rice(pacharisi) : 2 cups

Idly rice           : 1 cup

Fenugreek        : 1 tsp

Urad dal           : ½ tsp

Coconut grated : 1 full coconut

Sugar                : 1 tsp

METHODS 

1. Soak the above ingredients (except coconut and sugar) for Atleast 3 hours and make it into a fine paste.. 

2. While making paste add sugar and coconut. The batter should not be a course.. It should be very fine and liquidish. 

     3. After preparing the batter leave it for fermentation to about 6 hours. 

      4. Add a pinch of salt and mix the batter well.

   5. Heat the aapam kada in a medium flame and pour the batter..( The batter shout b runny) and tilt the kada to spread the batter to make aapam. 

   6. Close the kada and cook for 3mins in medium flame.

      7. Open the kada and take the aapam out. 

  8. Serve the aapam with coconut milk. 

Aapam

Paneer butter masala.. Creamy :-)

PANEER BUTTER MASALA

INGREDIENTS 

Paneer                       - 200 gms

Onion                         - 3 nos.

Tomato                       - 2 nos.

Ginger garlic paste  - 1.5 tsp

Butter                         - 6 tbsp

Cashews                     - 1 hand full

Tomato ketchup       - 2.5 tbsp

Salt                              - as required 

Sugar                          - 2 tsp

Turmeric powder     - 1 tsp

Corriander powder  - 3 tsp

K.chilly powder        - 2.5 tsp

Garam masala           - 1.5 tsp

Fresh cream              - 5 tbsp

Corriander leaves    - few

Kasuri methi             - few

METHODS

1. Soak the cashews and grind it to a clean paste.

2. Slice the onion, tomatoes and paneer and keep it ready.

3. Now heat the kada with 3 tbsp butter. Add onions and saute it.

Then add ginger garlic paste, saute till the raw smell disappears. Then add tomatoes and saute for few minutes.

4. Now add turmeric powder, Corriander powder, garam masala and K.chilly powder and saute for few minutes in low flame without burning. Switch off the flames and allow the ingredients to cool and make it to a fine paste.

5. Now heat the kada with the remaining butter and add the grinded paste and saute till the butter seperates.

6. Add the tomato ketchup,  salt and sugar and saute for a minute and add the cashew paste along with add 1/4 cup water.

7. Cook till the paste absorb the cashew flavour.. when the consistency of the butter masala starts thickening crush and add the kasuri methi.

8. Add the fresh cream and give a slight stir. Now garnish with few fresh cream, cashews and Corriander leaves.

Paneer butter masala is ready to serve. Yummy tasty semi gravy masala very well suits with naan, butter naan, aapam, fried rice etc.. Happy appetite.. keep supporting *Ferdin's kitchen*