Batata Vada in Appe Pan (Not deep Fried)

I am in love! With my appe pan. This simple pan has changed the way tea time snacks are prepared in my house. My first experiment dahi vada was very successful. No one could tell the difference. That gave me a lot of confidence to experiment with other deep fried snacks. I tried dal vada, paneer kofta and a variety of other foods that I did not photograph or blog about. Over time I have gotten better at using the pan which is not surprising since I use it so often. I have better judgment of the size and shape of the food I cook in it. I am also better able to end up with perfect rounds instead of flat discs. By the time I made sabudana vada I knew I could make anything in this pan. Batata vada is my newest experiment.

The best part about using this pan is that I use a fraction of the oil that would otherwise be needed. Oil is mainly fat and fat is good for you in moderation, in fact fat is needed. However, the main problem with deep frying foods is not the oil itself but the effect it has on the nutrients in the food being fried. Science is all over the place on this one so I decided to stop deep frying foods and instead get the fat from other sources. While baking is a natural alternative some recipes do not do well when baked. And so I am in love with this pan. It allows me to enjoy a whole variety of snacks that I stopped making when I stopped deep frying foods.

Batata vada was one such snack. I loved it as a child - the crisp coating and the soft potato filling inside. My mother made the best vadas and she made them as starters frequently when we had guests over. Even though I helped her umpteen times with the preparation I cannot recollect her recipe. I do remember burning my fingers in the oil when I accidentally went too low while dropping the vadas in the oil.

Batata vada at its simplest is mashed spiced up potato rolled into balls, dipped in gram flour (besan) batter and deep fried. The vadas I made follow the traditional recipe except they are cooked in the appe pan with a few drops of oil. They taste just as good!

You will need (for 6 vadas)
For the filling
1 large Russet potato
3 springs cilantro, diced (I ran out so I did not add any)
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
5-6 curry leaves
1 tbsp. channa dal (bengal gram split dal)
1 green chili pepper
1/4 tsp. asafoetida
1 tsp. turmeric powder
1 tsp. sugar
1 tsp. red chilli pepper powder
salt to taste

For the batter
1/4 cup besan or bengal gram flour
1 tsp. red chilli pepper powder
salt to taste

Wash the russet potato to remove all the dirt. Prick with a fork all over and place it in the microwave with a cup filled about 3/4 of the way with water. Cook the potato for 2 minutes, turn over and cook again for 2 minutes. Repeat until the potato is done. Wrap in aluminium foil and keep aside for 5-10 minutes.

Meanwhile in a small pan heat the oil and add the mustard seeds. When they crackle add the cumin seeds, curry leaves, channa dal and the chili pepper broken into a couple of pieces. Add the asafoetida and turmeric powder and take it off the heat. Keep aside to cool.

Remove from foil, peel and discard the skin and place it in a bowl. Mash the potato and add the cilantro. Add the oil, mustard mixture, the sugar, red chilli pepper powder and salt to taste. Combine everything together without kneading and form into lemon sized balls. Keep aside.

Whisk the ingredients for the batter with a little water to get a thick batter.

Heat the appe pan and add a few drops of oil in each well. Drop the mashed potato balls into each of the wells and let them cook on mediun high heat.

Turn them over using a knitting needle or skewer.

Cook evenly on all sides.

When done take it off heat and enjoy it while it is hot with chutney or ketchup.

Sabudana Vada in Appe Pan

Sabudana vada or sago fritters make a very tasty snack provided they are cooked right. Unfortunately, they are deep fried. That is one of the reason I have not made them in years. Recently I acquired an appe / aebleskiver pan and I started experiments to replicate all the traditionally deep fried snacks. Sabudana vada was one such experiment and I am very happy to report it was a huge success. In fact, they were gone before I knew it and I was left with just these three for my pictures.

Sabudana vada are made as a tea time snack. As all the ingredients are accepted as fasting food some people indulge in these when they are fasting. I am glad I found a way to make them without having to deep fry them. Now I can make them often.

You will need
1 cup sabudana or sago
1 small potato
1/4 cup roasted peanuts, coarsely ground
5-6 sprigs cilantro
1 tsp. red chilli powder
1 green pepper, minced
1 tsp. sugar
salt to taste
Olive oil to cook the wada

Rinse the sabudana and place it in a bowl with a cup of water. Cover and keep aside. After an hour sabudana should have soaked up most of the water. Stir the bowl of sabudana. If it is dry sprinkle some more water, if not cover and keep aside for another 2-3 hours. Do not let it dry out completely. It should be moist.

Meanwhile boil the potato. When cool enough to handle peel and discard the skin, cut it into cubes. Roast the peanuts, mince the green pepper and wash and dice the cilantro. Add all the ingredients together except the oil. Mix well together.

Using your hands squeeze the mixture together to get the juices to bind the mixture together. This will help you to form round lime sized balls. The picture below has bad lighting but it gives you an idea of the transformation.

Heat the appe / ableskiver pan on medium high heat and add a few drops of oil in each of the wells. Pace a round tablespoonful of the sabudana mixture in each of the wells. Be careful, it will sizzle and may splatter.

When the underside begins to brown turn the vada on its side. As it cooks continue to turn it until all sides are completely brown.

Enjoy!

Bhajke Pohe Chivda (Flattened Rice Chivda / Poha Chivda)

Chivda made with pohe or flattened rice is one of the favorite savory faral dishes on the Maharashtrian Diwali platter. This chiva is similar to churmure chivda, which is made with puffed rice.

I like to use thin pohe for this chivda. The pohe are spread on a flat tray or baking sheet and put out in the sun for a couple hours. Unfortunately, it was a rainy gloomy day when I made this chivda so I used the alternative. I preheated the oven to 200 F and put the baking sheet with the pohe in it for about an hour. During the last 10 minutes I started making the chivda. The pohe were warm and crisp when I needed them.

You will need
6 cups pohe
1/4 cup oil (I used olive oil)
1 tsp. mustard seeds
2 Serrano peppers, cut into 1/2 inch pieces along the length
7-8 curry leaves
juice of half a lime

1/2 tsp. turmeric powder

1/4 tsp. red chilli powder (I used paprika)

salt to taste

1 1/2 cups roasted unsalted peanuts
1 cup daala (roasted yellow gram)
a handful raisins
1 tsp. sugar

If it is a sunny day and you are able to keep the pohe in the sun then put the pohe on a sheet, cover with a cloth or plastic sheet and keep in the sun for a couple hours. If keeping the pohe in the sun is not an option then preheat oven to 200 F. Spread the pohe on a baking sheet and put it in the oven for an hour. After every 15 minutes shake the pohe and put them back in the oven. The pohe will not change color, they will become crispy.

Gather all the ingredients needed for the chivda.

During the last 10 minutes of roasting the pohe start making the chivda. Heat oil in a deep pan and add the mustard seeds, the curry leaves and pieces of chilli pepper.

When the mustard seeds crackle add the lime juice and stand back. The lime juice will cause the oil to splatter. Once it stops add the turmeric powder, red chilli powder and salt. Mix well.

Now add the peanuts and saute them for a minute.

Add the daala (roasted yellow gram) and continue to saute for another minute.

Add the raisins and saute for a minute.

By this time the roasted pohe should be done. Add them to the pan along with the sugar. Turn off heat and working quickly mix everything together. Transfer to another container and allow to cool.

The chivda is ready!

Enjoy!

Note:
Turning off heat after adding the pohe and then transferring them to another container ensures that the chivda does not reek of oil.

Microwave Besan Ladoo / Bengal Gram Flour Sweets

Besan ladoos are a staple on the Diwali faral menu. They are also one of the faral dishes that are frequently made all through the year. I love besan ladoos but I do not like the effort it takes to make them.

It takes a really long time to roast besan or bengal gram flour. The flour burns quickly so it has to be watched and roasted on low heat. This takes forever.

This microwave recipe make it easy to make delicious melt in your mouth besan ladoos. I love shortcuts so I make these often. Thanks to the magic of the microwave the kitchen smelled of cooked besan after just five minutes instead of the half hour of constant stirring on the stove top.

You will need
2 cup besan
1/4 cup ghee
1 cup powdered sugar (I use granulated sugar powdered in a blender)
15 raisins
5 cashews, split and cut in to pieces (I left them out as my daughter is not fond of nuts)
2 pods cardamom

Sift besan in a sifter. Shell and pound the cardamom seeds to a powder.

In a microwavable bowl melt the ghee by heating it in the microwave for about a minute. Mix in the besan using a fork.

Microwave the besan mixture for a minute. Take the bowl out and mix everything together again. This will prevent burning. Microwave for another 3 minutes taking the mixture out to mix together after every minute. Add the cashews and heat for another minute. The mixture should change color from a yellow to a light pumpkin. If needed place in the microwave for another minute.

Let the mixture cool down until it can be handled easily. Mix together using your palm and fingers until you can feel the ghee leaching out.

Combine the powdered sugar and cardamom with the cooked besan. Taking about 2 tablespoons of mixture at a time form a ball. Place a raisin on the top and continue to work the ball in your palm until the surface is smooth and shiny. Keep aside and repeat with the remaining mixture.

The ladoos are ready.

Note: If you like the ladoos really sweet increase the sugar by 2 tbsp.


This is my entry for week two, day two of BM #45 for the theme Festival Special. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Baked Shankarpale

Shankarpale are the diamond shaped sweet cookies that are a part of every Marathi family's Diwali faral. They go very well with the other Diwali staples like chakli, karanji and chivda. They are also a great snack on their own. However, shankarpale along with most other faral recipes made for Diwali are deep fried! In my kitchen, I have put a moratorium on deep fried foods.

I knew I could not bring myself to deep fry the Diwali faral. I had to find an alternate solution for my dilemma. A few months ago I had made baked matar karanji, another Maharastrian deep fried favorite. We liked it a lot. So it was natural I try a baked version of the shankarpale.

I had to experiment to fine tune this recipe and run a few tests before I was able to find the right baking temperature. I first tried 350 F for 9-12 minutes on each side. But the shankarpale had an aftertaste of flour. The color was fine but they were not cooked through. Next I reduced the temperature to 300 F and increased the time to 12-15 minutes on the first side and 9 minutes on the second side. These were better but not the best. The last test was to keep the temperature at 300 F and bake on the first side for 22-28 minutes. The second side was baked for 9 minutes. Perfection!

The ingredients and process of shaping are identical to the traditional recipe. The difference is in how they are cooked.

You will need (for 5 cups of shankarpale)
1/2 cup water
1/2 cup oil (or melted ghee / clarified butter)
1/2 cup + 2 tbsp. sugar
2.5 cups + 2 tbsp. all purpose flour
a pinch salt

pastry cutter or sharp serrated knife

In a pan combine the water, oil and sugar. Put it on medium heat.

The sugar will dissolve and you will begin to see tiny bubbles on the bottom. Just before the mixture comes to a boil turn of the heat. DO NOT LET IT BOIL.

Pour the mixture in a wide bowl. You want to let it cool to a temperature that comfortable to touch but is still warm. Sift and mix the flour into the mixture a little at a time. When all the flour has been incorporated knead the dough well. I put it in my food processor and pulse, you could use an electric mixture with a dough hook. Transfer the soft dough to the bowl and cover with a wet tea cloth.

Preheat the oven to 300 F. Divide the dough into tangerine sized portions. I got five. Work with one portion at a time keeping the rest covered with the towel.

Roll out the dough into a 1/4 inch thick disc. If sticky use a drop of oil. Do not use flour.

Using the pastry cutter cut the disc in a criss cross pattern to form diamonds. Collect the pieces and place them under the tea towel. Repeat with the remaining discs.

Place a parchment paper on a cookie sheet. Place the shaped shankaerpale in a single layer on the sheet. Bake for 22-28 minutes until the bottom is browned evenly. Quickly flip the shankarpale over and put them back in the oven for another 6-9 minutes or until the underside is browned.

Take the shankarpale out of the oven and leave them on the sheet for a minute or two. Transfer to a paper towel lined bowl and allow them to cool. Store them in an airtight container once they are completely cooled. They should last 2-3 weeks.

Enjoy!

This is my entry for week two, day one of BM #45 for the theme Festival Special. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Beetroot cake

In my attempt to bake more cakes I baked this moist beetroot cake. When my daughter saw the batter she was sure she was not going to like it. She likes beetroot but had reservations about this cake. But when it came out of the oven she was all for having a slice.

If you have cake flour this would be the cake to use it in.

You will need
150 ml oil
2 eggs
250 gm soft flour
2 tsp. baking powder
150 gm brown sugar
200 gm beetroot
100 gm raisins

Preheat oven to 325 F. Grease a cake pan and keep aside. I used a small 7" springform pan.

Peel, wash and shred the beetroot. Keep aside. In a bowl beat the oil and eggs. Sift in the flour. Add the baking powder and brown sugar. Now add the shredded beetroot and mix using an electric mixture or a wooden spoon. Mix in the raisins and transfer the batter to the prepared pan.

Bake for an hour and a half or until a tester inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring it to a cooling rack. Cool completely before storing.

The cake should be soft and moist inside. Enjoy!

Applesauce Cake

We all have a sweet tooth in my family and enjoy a bite of something sweet after lunch and dinner. I have made a lot of different desserts but I recently realized I do not make cake as often. I am determined to correct that so today I have an applesauce cake.

Unlike typical fruit cakes where diced fruit is added to the cake or upside down cakes where slices are placed under the cake, this cake has applesauce. You can make applesauce at home. Peel, core and dice the apples. Place them in a pan with a little sugar allow them to cook on low heat until mushy. Mash down the cooked apples and your applesauce is ready. You could use store bought applesauce if you wish.

You will need
55 gm butter
100 gm sugar
125 gm applesauce
125 gm flour
1/2 tsp. baking powder
1/2 tsp. cinnamon powder
2 cloves, ground to powder
handful of raisins

Before you begin ensure the butter is at room temperature and the applesauce is chilled. Prepare a loaf pan by running a little oil to the bottom and sides. Keep aside. Preheat the oven to 400 F. Cream together the sugar and butter. Mix in the applesauce and beat well. Sift the flour and add it to the applesauce mixture along with the baking powder and powdered cinnamon and cloves. Add the raisins and mix well. Pour it into the prepared pan.

Bake for 20 minutes. Lower heat to 375 F and bake for another 20 minutes. If the top gets brown too quickly tent it with foil. When done take the cake out of the oven and let it sit in the pan for about 5 minutes. Then transfer to a cooling rack and allow it to cool completely.

Enjoy a slice as dessert or at tea time!

Meals Around the World

26 meals from around the world! That is the goal I set myself this summer. Today I present all the meals in one post. My country of origin is India so I could not help but include a 27th meal from the state of Maharashtra in India.

Growing up food at home was typically Maharastrian in origin. It always showcased the flavors of the ingredients with marginal use of spices. However, my parents ensured we learnt to appreciate foods from different parts of the world. As an adult I try to find the freshest produce and use spices sparingly. I also routinely cook food from different parts of the world. This is a formal effort to blog those meals.

During this journey I found that our need for comfort through food has always been strong. Migrant populations over the centuries have taken with them recipes from their place of origin. They then modified these recipes using the new local ingredients, when necessary, but always tried to retain the flavors of the old. Rulers have done the same to enforce new regimes and wipe out traces of the old. Today we see the amazing similarities in food between nations separated by vast oceans. Our ability to make our food as flavorful as possible given the natural resources available is indeed a testament to human ingenuity.





During this entire journey I had the support of my family who willingly ate all my experiments. Experiments that were mostly good, sometimes not so good and on rare occasions just plain bad. Then there was a hardest part of all - waiting patiently while the pictures were clicked. But I would have to say a big chunk of the support was from a wonderful group of bloggers who blog under the umbrella, blogging marathon. The motivation to cook and blog meals from different countries while working through the letters of the alphabet came from this group. The event was aptly named 'Around the world in 30 days' and there were 20 participants, including me. On each of the posts above you will find a link to the posts by the other members of this group. To each of them I say 'thank you'.

Zambian Meal

What I really liked about Zambian cuisine is the use of corn, the staple, to create a very unique bread n'shima. It is neither rolled nor baked but cooked as a thick porridge in water. It is used as the spoon to scoop up the sides that flavor it.

The beans are the most popular side to the n'shima. They are not made with an elaborate gravy loaded with spices but cooked along with tomatoes and onions with sparingly used spices. I made tomato gravy in case we felt the need for something with liquid in it. Golabjamoun for dessert was my biggest surprise. Though it looks like the Indian gulab jamoon it is nothing like it. This golabjamoun is made with sweet potato. It is normally deep fried but I cooked it in my aebleskiver pan to avoid the fat and keep the flavor.

I did not use any new ingredients for this meal. I used known ingredients in a different way. The corn meal used in Zambia is not available locally so I used Mexican masa, it is coarse but it gives the n'shima a yellowish hue which you would not see if you were eating n'shima in Zambia.


Here are the recipes for the dishes on the menu

• N'shima
• Beans
• Tomato Gravy

And for dessert

• Golabjamoun

Golabjamoun (Zambian Sweet Potato Dessert)

Golabjamoun is known to me as a delicious dessert made with milk, flour and sugar. I was very surprised to find a very different recipe called by the same name. These golabjamoun are similar in appearance to the ones I know in that they are round, sweet and deep fried. The similarity ends there.

I found these when I made a Zambian meal. They are made with sweet potato boiled in milk with sugar, formed into a dough and then deep fried. If you have read my blog then you probably know I don't deep fry anything. Instead I used my trusty aebleskiver or appe pan to cook them. They were crispy on the outside and soft on the side.

If you are fond of dessert that is not too sweet then you will like this recipe.

You will need
2 sweet potatoes
1 cup milk
2 tbsp. sugar (adjust according to the sweetness of the sweet potato)
1/4 cup flour
1/2 tsp. cinnamon
oil for the pan

Wash and peel the sweet potato. Cut it into 1 inch cubes. Put it in a pan with the milk and sugar and bring it to a boil.

Lower the heat and simmer until the sweet potatoes are cooked and the milk is incorporated. Mash the sweet potato as it cooks. You will have a thick paste.

Mix the flour in the paste to form dough. Heat the aebleskiver or appe pan and add a couple drops of oil into each of the holes. Turn down heat to medium and drop a spoonful of batter in each of the holes.

Give it a few minutes to cook then turn it over. Once it is brown on all sides it is done.

Golabjamoun is ready.

They taste best when hot but can be reheated.