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Appe Mould

Appe Mould Recipes,  17 Appe Recipes

appe mould recipes collection. Appe is a popular South-Indian snack made from a batter of rice and pulses, semolina or may be any type of flour. They are cooked in Appe moulds (Appapatra/ Appam Patra). The appe mould is a shallow pan with round, cup-like holes to pour the batter into. While traditional appe moulds are made of iron, stoneware or bronze, we now find most households replacing these with non-stick appe moulds, which are readily available in stores. This utensil is used on the stove-top to cook appe. They are small, round and a perfect accompaniment to your cup of Masala Chai or South Indian Filter Coffee.

Appe is usually cooked in oil and are crispy on the outside and soft in the inside. Some batters require fermenting while others are quick. In fact, if you have leftover idli batter post last night’s dinner, you can use it to whip up delectable Quick Vegetable Appe. You can pack them in your kid’s tiffin box along with ketchup. While kids can enjoy these simple appe, adults can perk up the idli batter with spices to make Masala Appe. Serve these tasty snacks with accompaniments like sambhar and coconut chutney.

Since cooking the batter in appe moulds needs less oil, you can even use it to make healthy vadas like the Oats and Moong Dal Dahi Vada and Low-Calorie Medu Vada. Other healthy appe recipes are as follows :

1. Pulse Appe

2. Jowar Palak Appe

3. Oats and Spring Onion Appe

An addition of the traditional South-Indian tempering of mustard seeds, urad dal and curry leaves, enhances the batter and helps in making a variety of appe, such as the Instant Rava Appe and Rice Appe.

Enjoy our collection of Appe Mould Recipes and other Equipment Recipes below.

Non Stick Pan Recipes

Oven Recipes

Tava Recipes

Pressure Cooker Recipes

Non Stick Kadai Recipes

Jowar and Pear Appam Healthy South Indian Snack,   Instant Rava Appe,   Pulse Apple, Mixed Dal Appe,   Jowar Palak Appe,   Dalia Vegetable Appe,   Moong Dal Cauliflower Greens Appe, Moong Dal Appe,  

Waffle Indian recipes

Waffle maker Indian recipes | 15 Waffle Iron recipes

waffle recipes. waffle iron recipes. The Waffle Iron is a unique appliance in which batter is cooked between two special, chequered plates, thereby producing waffles with the same chequered pattern embossed on them. This makes the waffle visually appealing and also gives it a special texture and a rich aroma that is comparable to baked desserts. This device can be used to make soft waffles for breakfast or dessert, as well as crisp waffles in which ice-creams are served.

Waffle maker can be of various shapes like square, round, heart etc. Authentic waffle batter is made using eggs. Enjoy the waffles warm and fresh with a drizzle of maple syrup or freshly sliced fruits like mangoes or strawberries. You can serve them along with whipped cream or ice-cream.

Savoury Waffle Recipes

Waffles may be savoury, like the Green Pea Waffle or the Cheesy Corn Rava Waffle, or they can be sweet like Waffles with Butter and Honey, which tastes awesome with whipped cream and chocolate sauce! Kick-start your morning with nutritious Moong Dal Waffles with Stir-fried Vegetables and serve with a glass of Melon and Black Grape Juice to make it a wholesome breakfast. Also, you can make Chick Pea and Mint Waffle that is chock-full of fibre, vitamin A and protein.

Enjoy our collection of 15 Waffle Iron recipes and other related equipement recipes articles below.

Refrigerator (242 recipes)

Sizzler tray (22 recipes)

Steamer (154 recipes)

Tava (1077 recipes)

Toaster (20 recipes)

Eggless Waffle Recipe, Indian Style Eggless Waffle,   Cheesy Corn Rava Waffles,   Tomato and Oregano Waffle (100 Calorie Snacks),   Eggless Chickpea Waffle,   Moong Dal Waffles with Stir-fried Vegetables,   Eggless Green Peas Waffle, Matar Waffles,  

Toaster

Vegetarian Pop-Up Toaster Recipes

A pop-up toaster helps in toasting bread in a jiffy. It is fuss-free and helps to make toasted bread slices quickly. Just apply little butter, jam or sandwich spread and your delicious breakfast is ready! You can even cut them into cubes to make croutons which are far healthier than deep-fried croutons. Make soups like Cream Of Tomato Soup or Caesar Salad extra special with these crunchy toasted croutons.

Open Toast Sandwich Recipes

You can even top up toasted bread slices with an array of a mixture to create delicious open toasts. Cut them into strips or small triangles and serve with dip/sauce as party starters. Spread little-grated cheese and bake till the cheese melts, these gooey toasts can be served as an appetizing evening snack. We are sure both adults and kids will relish it! Some more delectable toast recipes that are sure to please your palate are as follows:

1. Cheesy Paneer and Parsley Toast

2. Mexican Veg Toast

3. Mixed Vegetable Open Toast

4. Cheesy Onion and Chilli Toast

Baked Carrot and Spring Onion Open Toast and Pav Bhaji Toast are sumptuous and irresistible toasts. When had with a bowl of soup it makes a satiating mini meal.

Toasted Sandwich Recipes

You can even make scrumptious sandwiches without griller or hand toaster. A dash of peppy chutneys, some vegetables and leafy greens will help you layer Veg Club Sandwich. If you are someone like me who has hummus stocked in their refrigerator, here is a recipe for delicious Toasted Hummus Sandwich with Vegetables. The Green Pea and Spring Onion Sandwich with a unique blend of the nuttiness of green peas, combined with the creamy mayonnaise, crunchy spring onions and tangy tomatoes are both a sumptuous and tasteful treat!

From healthy Masaledar Mixed Sprouts Sandwich to tongue-tickling Carrot and Cheese Fingers, explore our collection of incredible pop-up toaster recipes.

Refrigerator (242 recipes)

Sizzler tray (22 recipes)

Steamer (154 recipes)

Tava (1077 recipes)

Waffle Iron (15 recipes)

Crispy Spinach and Paneer Open Toasts,   Cheese and Spring Onion Sandwich,   Pav Bhaji Toast, Toasted Pav Bhaji Recipe,   Spicy Paneer On Toast,   Open Paneer Masala Toast, Vegetable Paneer Toast,   Mexican Veg Toast,  

Gas Toaster

Gas Toaster recipes | 5 Hand Toaster recipes

gas toaster recipes. hand toaster recipes. A gas toaster/ hand toaster is a kitchen tool designed to make toast sandwich directly on the gas stove. It is square in shape with a cavity to place the sandwich. You simply have to press the sandwich lightly by shutting the toaster with the opposite handle. Lock it and flip to make crispy sandwiches quickly and easily. The surface of a hand toaster can be plain or with a 3-Ribbed Design that allows more stuffing to be filled. The gas toaster can be of various material like stainless steel, non-stick, etc.

The non-stick gas toaster is more convenient as they make use of less fat and are easy to clean and handle. Make cooking a lot easier with these specialized tools that are not only easy to clean but also, easy to store.

You will often see roadside stalls selling a variety of toast sandwich. The toasting gives a nice crunch to the sandwich and it tastes yum with a side of spicy green chutney and tomato ketchup. Here is a list of famous toast sandwich recipes made using a gas toaster.

Chutney Cheese Toast Sandwich

With just a handful of ingredients like bread, butter, greeen chutney and cheese you can quickly toast this delectable Mumbai roadside recipe.

Masala Toast Sandwich

A spicy aloo stuffing topped with sliced tomato, onion, capsicum is sandwiched between a chutney smeared bread is toasted till golden brown in a gas toaster and garnished with sev makes for a sumptuous snack that will keep you going for an hour or two. An addition of grated cheese to make Cheese Masala Toast Sandwich, an appetizing snack that one just cannot resist a bite.

Toasted Samosa Sandwich

This is one of my favorite sandwich variant combining samosa and veggies. The crispness of the bread and the filling samosa contrast beautifully when toasted in a hand toaster making this an ever-popular snack.

Cheese Chilli Toast

Everything about the Cheese Chilli Toast is awesome, right from the buttery crispness of the bread to the gooeyness of molten cheese and the juicy bite and sweetness of capsicum. Relish it hot and fresh when removed from a gas toaster.

Enjoy our collection of 5 Hand Toaster Sandwich recipes.

Deep Pan (235 recipes)

Freezer (105 recipes)

Griller (26 recipes)

Handi (10 recipes)

Juicer and Hopper (72 recipes)

Kadai Veg (678 recipes)

Street Style Toasted Samosa Sandwich,   Masala Toast ( Mumbai Roadside Recipes ),   Cheese Masala Toast Sandwich, Mumbai Roadside Recipe,   Chilli Cheese Toast ( Mumbai Roadside Snack),   Masala Toast ( Mumbai Roadside Recipes ),   Indian Style Grilled Chutney Cheese Toast Sandwich,  
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Top Recipes

vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with 22 amazing images. This vegetarian sponge cake is just what it should be – perfectly spongy! With the right level of sweetness, a pleasing flavour and melt-in-the-mouth softness, this versatile Indian vanilla sponge cake is the ultimate go-to dessert for vegetarians. The proper mix of baking soda and baking powder gives this eggless sponge cake a nice sponginess and rise despite not using eggs. Fondly called the vegetarian sponge cake, this eggless sponge cake can be enjoyed plain or with decorative icings like Mocha Glaze Icing or Orange Butter Icing. The same recipe also lends itself to making other cakes like Pineapple Cake. Note that for this vegetarian sponge cake we do not have to add any extra sugar because we are using condensed milk, which gives a rich flavour and texture. A few tips and points to make the perfect eggless vegetarian sponge cake. 1. Flouring the tin is necessary because it prevents the butter from melting and getting mixed into the cake batter. 2. If you don't preheat the oven before you put the cake tin inside the oven, it will be difficult for you to estimate the baking time. Also the cake will not rise well. 3. Sieving these dry ingredients, baking powder and baking soda together will make the flour lighter and will also remove lumps or impurities from the flour if present. 4. If you bake your eggless vegetarian sponge cake at a very high temperature, it might rise well initially but will deflate eventually. You can store this yummy vegetarian sponge cake in an airtight container at room temperature for a day, or in the fridge for 4-5 days. However, it is best enjoyed fresh and warm when the aroma is at the peak. Enjoy how to make vegetarian sponge cake | eggless sponge cake | Indian vanilla sponge cake no eggs | with detailed step by step photos below.

coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp. When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner. We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney. Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.

chole bhature | Punjabi chole bhature | with 29 amazing images My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Mumbai Known as "Cream Centre". On enquiring, I was told that the chick peas and spices were simmered together for hours resulting in a dish that a large number of Mumbaites relish even today! My version of chole is however, ready in minutes and is as delicious. I have also added powder, which impart a dark brown colour to the chick peas which usually comes from simmering chick peas in an iron pot. I enjoy eating hot chole with tikkis, bhaturas, kulcha or simply topped on a slice of bread. Crisp, yet spongy bhaturas are used to mop up the chole. Traditionally bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried. This recipe of bhature is one that uses mashed potatoes to soften up the bhaturas. Moreover, also these bhaturas do not turn rubbery and chewy when they are eaten cold. Enjoy other Punjabi Subzis like Shalgam ki Subzi, Aloo Mutter Korma, Sarson ka Saag, Kathal ki Subzi. Enjoy how to make chole bhature | Punjabi chole bhature with detailed step by step photos below.

vegetable manchurian recipe | Chinese vegetable manchurian | Indo Chinese veg manchurian | with 29 amazing images. vegetable manchurian recipe is an Indo Chinese veg manchurian dish that has become so famous that it is available everywhere these days, from roadside eateries and local restaurants to Indian wedding menus and specialty diners too! The succulent vegetable manchurian features deep-fried vegetable balls in a thick gravy that is flavoured with typical Chinese ingredients like ginger, garlic and soy sauce. This desi interpretation of the Chinese dish has no MSG or Ajinomoto in vegetable Manchurian. Chinese vegetable manchurian is quite easy to make but you just need to take care of one thing – the vegetable balls should be of the right consistency, if the mix is too loose it will break while frying. Notes on vegetable Manchurian recipe. 1. When you start mixing a little bit more, the vegetables will start releasing water and the wet mixture will start coming together. It will look like this. Do not squeeze the mixture too much as it might become very loose. 2. Deep fry a few vegetable balls at a time, on a medium flame, until golden brown from all sides. It is very important to have the oil at the right temperature while deep frying. If the oil is too hot, the balls will burn from outside and remain undercooked and doughy from insde. We have fried the vegetable balls in batches of 5, each batch taking 4-5 minutes to cook. 3. Now add the cornflour-water mixture and cook for 3-4 minutes, while stirring occasionally. As cornflour does not dissolve in water, always stir the mixture well before adding it to any sauce or gravy. The reason for adding this is for the gravy to get thicker as it cooks. If the gravy is too thin after 3 to 4 minutes, you can add more of the cornflour-water mixture. But if the gravy is too thick, you can add more water or stock to it to adjust the consistency Serve the Chinese vegetable manchurian piping hot with Burnt Garlic Rice or Hakka Noodles. For more options, do check out our section of Recipes for Chinese Vegetables. Learn how to make vegetable manchurian recipe | Chinese vegetable manchurian | Indo Chinese veg manchurian | with detailed step by step photos and video below.

low calorie dal makhani recipe | low fat dal makhani | healthy low cal dal makhani | with 20 amazing images. low calorie dal makhani without cream and butter. We have made this a healthy dal makhani where the fat levels are reduced. So if you are diabetic or on weight loss then you can enjoy the low fat dal makhani recipe. low calorie dal makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Best had with the healthy makki ki roti. See why this is called a healthy low cal dal makhani recipe. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and folic acid . We have done away with full fat cream and butter to make this recipe healthier. Some tips to make the perfect low calorie dal makhani recipe. 1. Cover and keep the whole urad bowl aside for overnight. It is important to soak them overnight so that they take lesser time to cook the next day. 2. Pressure cook for 6 to 7 whistles or till the dals are overcooked. Both the urad dal and rajma should melt in the mouth and should not have a bite on eating, so ensure they are very well cooked. Enjoy low calorie dal makhani recipe | low fat dal makhani | healthy low cal dal makhani with detailed step by step photos and video below.

kadai paneer subzi recipe | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | with amazing images. Treat yourself to this fine sabzi, made in traditional restaurant style kadai paneer, spiced up with an assortment of spices and pastes. Kadai paneer is the most commonly ordered dish in every restaurant. It is a spicy and delicious sabzi. It is on the menu of almost every Indian restaurant. Making kadai paneer subzi is no rocket science you can easily make it by following our delicious recipe. To make kadai paneer subzi recipe, How to make Kadai Paneer Subzi. Combine coriander seeds and the red chillies in a mixer and blend to a coarse powder. Keep aside. Heat the ghee in a deep non-stick kadhai, add the ginger paste, garlic paste. Then rub the dry fenugreek leaves between your palm and add, sauté on a medium flame for a few seconds. Add the capsicum and the coarse powder and sauté on a medium flame for 1 minute. Add the tomatoes, sugar, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the paneer and coriander, toss it lightly and cook on a medium flame for 1 minute. Serve kadai paneer subzi hot with naan, chapati or kulcha. The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful homemade kadai paneer sabzi, which goes very well with puris and rotis. For a complete meal combo serve homemade kadai paneer sabzi along with Dal Amritsari and Jeera Rice. Check out our collection of best paneer recipes to learn various other Paneer recipes. Enjoy kadai paneer subzi recipe | restaurant style kadai paneer sabzi | homemade kadai paneer sabzi | with detailed step by step photos and video below.

Extremely soft koftas that melt in your mouth, dipped in a creamy tomato-flavoured gravy that soothes and cradles your taste buds, that is what the Malai Kofta Curry is! The mouth-melting koftas are made of fresh coconut and potatoes rather than the more common paneer-based koftas, and the gravy too is a class apart as it is neither bland nor too spicy, combining cream and tomato in a well-balanced proportion. Malai Kofta Curry tastes best when served with Butter Garlic Naan or Tandoori Roti and Jeera Rice .

palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images. palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area. To make homemade palak paneer you need to make a spinach puree first. Then heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve spinach with cottage cheese hot. Some tips to make the perfect palak paneer recipe. 1. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark. 2. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach. 3. We do not add the garam masala in the beginning because adding it earlier would make it bitter. This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this homemade palak paneer recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required. Serve homemade palak paneer with rotis or parathas. Enjoy palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheesee | with detailed step by step photos below.

dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with amazing 26 images. dal fry recipe is a popular Punjabi dal fry. A mixture of moong and masoor dal cooked to perfection in dhaba style dal fry and perked up with an aromatic tempering along with fried onions and tomatoes. This dal fry has a very pleasing texture and irresistible flavour too. From roadside dhabhas to global Indian restaurants, almost all diners serve this all-time favourite dhaba style dal fry. A thoughtful combination of everyday ingredients come together in the form of a tadka to give this dal frydal fry a thoroughly enjoyable flavour that lingers on the palate for a long time. dal fry with masoor dal is made with the most basic ingredients yet the outcome is beautiful. Generally, authentic dal fry is made with made with toor dal and chana dal but here we have slightly twisted the recipe by making dal fry with masoor dal and toor dal. This is our version of it. The aroma tingles your nostrils, while the flavour teases your taste buds – so enticing is this dal frydal fry that it is hard to believe that it is simple, everyday fare made with the commonest ingredients! The addition of nigella seeds to the tempering is a special touch, which leaves a lingering flavour of dal fry on your taste buds even after you finish your meal. You can serve the dal fry with rotis, parathas, naans, plain steamed rice or jeera rice. It is simple and easy to cook, but gives irresistible results, so do give it a try! Learn to make dal fry | Punjabi dal fry | dhaba style dal fry | Indian dal curry soup | with detailed step by step recipe photos and video below.

rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images. rasgulla is a milk based popular Indian dessert orginated from Bengal yet equally loved all over India. rasgulla are served along with syrup and even cooked in the same sugar syrup. Ras stands for syrup and gulla stands for balls. rasgulla is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgulla. Remember that everything matters in the making of perfect rasgullas---from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. Chhena is coagulated milk which acts a base for rasgulla. When you make rasgulla make sure to use and prepare fresh chhena, as making it in advance and storing it the refrigerator will change the texture of the rasgulla sweet. Notes and tips to make the perfect Bengali rasgulla recipe. 1. Bengali rosgulla is made using chenna. To make chenna at home, heat the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring it to a boil. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk. Ideally, cow’s milk gives best result as it has less fat comparatively and the formation of malai (milk granules) is lesser. Keep stirring in between so that milk does not get stick to the bottom of the pan and get burnt. 2. To make soft, spongy rasgulla at home, put 5 cups of water in a steamer or a pressure cooker. For an added flavor, you can add some cardamom pods in sugar syrup. Make sure to have enough room for chenna balls to submerge completely and swell double or triple in size while boiling. 3. Do not hang the chenna for more than 30 to 45 minutes or else the chenna will be completely dry and rasgulla will turn hard. 3. Knead until the chenna is smooth, free of lumps and has no milk granules. If the chenna is not smooth the rosogulla may turn hard. Don’t over knead or else there will be no moisture and rasgulla will develop cracks. 4. Remove Bengali rasgulla gently into a bowl. They will shrink a little after switching off the flame but it is normal. Before removing them if you wish to check if the rasgullas are cooked , or not drop a rasgulla in a glass of fresh water. It will sink to the bottom if done or else it will float on top if it is raw from inside. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, rasgulla becomes quite easy and you will be game to make it very frequently! Do try other popular Bengali sweets like Chum Chum and Lebu Sandesh. Learn to make rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with detailed step by step photos.
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