Aappam

Ingredients

Raw Rice - 2 cups

Par boiled Rice - 1 full hand

Urad Dal - 1 tsp

Fenugreek Seed - 10-15 nos.

Grated Coconut - 1/2 cup

Boiled Rice - 1/2 cup

Sugar - 1/4 tsp

Yeast - 1/4 tsp

Aappa soda

Coconut oil

Yeast foam water : Take 2 spoons of luke warm water add sugar and yeast then foam will come.

Method

• Soak Raw rice, par boiled rice, urad dal and fenugreek seeds for 10 - 12 hours
• After 10 -12 hours grind the soaked items after 5 minutes add the grated coconut and boiled rice and grind it to fine paste.
• Then add salt and yeast foam water mix well and leave it for overnight to ferment.
• Now Aappam batter is ready to do.
• Before making appam add aappa soda mix well make the batter very thin consistency
• Heat the aappam pan, drop 2 drops of coconut oil and coat the pan
• Now add a ladle of batter in the center of the pan. Holding both the handles of the pan, rotate in clockwise so that batter spreads all around in a circle, the remaining batter will come to the center. After that close the pan with the lid. After 2-3 minutes appam is cooked the edges start turning brown and it will come off easily from the pan.
• That's it now hot hot aappam is ready to eat. Coconut milk is the best side dish for appam. Kuruma, Chutney, chicken curry or egg curry also go fine with appam.

Another Method

Do everything as per the above steps except the yeast foam water. Just mix with salt and leave it for fermentation. Before making aappam add baking soda and make the aappam, you will get the perfect aappam like inside soft and outside crunchy.

Mushroom Rice

Ingredients

Basmati Rice - 2 cups
Onion - 1
Tomato - 1
Green Chili - 1
White Sliced Mushroom - 1 Packet
Ginger & Garlic - 2tsp
Ghee - 1 tsp
Oil
Fennel seed - 1/4 tsp
Bay Leaf - 2 or 3
Cinnamon - 1 stick
Cloves - 2 nos.
Cardamom - 1
Star Anise(star poo) - 1/4
Mint Leaf - 7-10
Coriander Leaf - small bunch
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 4 tsp(optional)
Curd - 1 tsp(optional)
Water - 3 cups (cooker), 5 cups (normal pan)
Salt

Method

• Cut the onion, tomato in thin slice and green chili in straight
• Cut the mushroom into half
• Soak the rice for 30 - 60 minutes

1. In a pan or cooker heat the ghee and oil then put all the whole gram masala. 

2. Add the onion once it gets transparent add the green chili, after 1 minute add the ginger and garlic paste  once raw smell gone add the leaves (mint and coriander)

3. Now add the tomatoes and stir well after 3 minutes add the powders (Red, Coriander and Turmeric)

4. Now add the sliced mushrooms and stir well add salt and put the lid, now and then stir well after 5 minutes if water required to cook mushroom add the water or else mushroom itself leave the water it will cook with that water itself.

5. This one is optional if you want to add coconut milk and curd you can add at this stage once mushroom cooked.

6. Add the water as i mentioned above, if you use cooker or normal pan

7. Once the water boil add the rice, before adding rice check the salt level.

8. If you use cooker within 10 minutes your mushroom rice will be ready. If you use the normal pan 20 - 25 minutes rice will be ready.

Tasty Mushroom Rice is ready to eat now.

Shortbread

Ingredients

All purpose Flour/Maida - 11/2 cup
Unsalted butter - 1 stick
Sugar - 1/2 cup
Salt - 1/4 tsp
Egg - 1/2 beaten egg
Lemon Juice - 5 drops

Method

Keep the unsalted butter to the room temperature before add
beaten 1 egg and keep it aside

Take a mixing bowl, combine flour, sugar, salt and butter mix with finger. Now add the beaten egg(half portion) and drops of lemon again mix with the finger until it clumps, it may seem very dry. Make it into ball and flatten it, wrap it in plastic and refrigerate for 1 hour.

Preheat oven to 350°F.

After 1 hour take the dough from refrigerator and keep at room temperature for at least 10 - 15 minutes Looks like very hard but its ok, make it like ball and roll it for how thickness you want and now cut out the cookie shape with the cookie cutter. Place the cookie on the cookie sheet with at least 1/2 inch distance between the cookie shape.

Bake at 350°F for 8-12 minutes depending on the thickness of the cookie, if cookie is very thin then 6 minutes is enough, until the edges are slightly golden brown in color. Remove from oven, let it cool on a cool rack for 10 minutes.

Shortbread cookies are ready to eat.

Mushroom Soup

Ingredients

Chicken Broth - 3 cans
Mushroom - sliced white (1 small that blue pack)
Carrot - half cup
celery - opt
spring onion -3
corn starch - 1 sp
egg - 1
cilantro
pepper

Method

1. Cut the mushroom into small pieces, carrot into small dice shape and cut the spring onion
2. Saute the mushroom with olive oil for 3 mints
3. Boil some water and add mushrooms and carrots for 5 to 10 mints and drain them keep it aside
4. Take a soup pot add the chicken broth allow to boil now add the mushroom and carrot, celery and spring onion(little amount)
5. Allow to cook the items for 30 to 40 mints in medium heat
6. Take 1 spoon of corn starch and 3 sp of water and mix it
7. take 1 egg and beat well and keep it aside
8. Chopped the spring onion and cilantro
9. when the time to take the soup from stove that time u keep the flame n very high and add starch in little bit little bit and mix the soup you can see the thickness then add the beated egg immediately switch off the stove and take the soup pot out from the stove.
10. Now sprinkle the spring onion, cilantro and pepper, ready to serve

yummy mushroom soup ready to drink....

Note:
If you forgot to switch off or take the soup pot out from the stove after you add the egg it will be like normal small round size egg.
The exact look of egg is like thread in the soup.