Fasting Appe

Here’s a hot and spicy Upvasache Appe recipe for your fasting days:

Ingredients:

1 cup Vari (Barnyard millet)flour

1 cup sabudana (sago) flour

1/2 cup Ghee (clarified butter) or oil

3 to 4 green chili paste (adjust to your spice level preference)

1/2 teaspoon Cumin seeds (roasted and crushed)

1 cup yogurt

1 tablespoon Fresh Coriander leaves (finely chopped)

1/2 teaspoon Eno fruit salt (or any fasting-approved fruit salt)

Salt to taste

Water as needed

Instructions:

In a mixing bowl, combine the Vari flour, sago flour, green chili paste, roasted cumin seeds, fresh coriander leaves, yogurt, and salt.

Mix the dry ingredients well, ensuring the spices are evenly distributed.

Gradually add water to the mixture and mix it to form a thick batter. Ensure that the batter is smooth and there are no lumps in it.

Heat the appe pan on low flame and add a little ghee or oil to each mold.

Once the pan is hot, add Eno fruit salt to the batter and mix well. The batter will become frothy.

Scoop one spoonful of the batter into each appe mold.

Cook the appe on low flame until they turn golden brown on one side.

Flip the appe using a spoon and cook the other side until golden brown.

Remove the cooked appe from the pan and repeat the process for the rest of the batter.

Serve the hot and spicy Fasting Appe with coconut chutney or yogurt.

This hot and spicy version of Fasting Appe will surely add some excitement to your fasting days. Enjoy the delectable taste with a touch of spiciness!

http://unitingfoodtravel.lovestoblog.com/2023/07/29/fasting-appe-or-upavasache-appe/?i=1

another article

Pav Bhaji is a beloved Indian street food known for its rich, spicy, and flavorful vegetable curry (bhaji) served with buttered and toasted pav (dinner rolls).particularly famous in the state of Maharashtra. There are various unique variations you can try to give it a special twist. Here’s a unique take on the classic Pav Bhaji recipe:

Ingredients:

3 large potatoes, boiled and mashed

1 cup cauliflower florets, boiled and mashed

2-3 carrots, boiled and mashed

1 cup green peas, boiled

1 large onion, finely chopped

1 large tomato, boiled and mashed

1 capsicum (bell pepper), boiled and mashed

4-5 cloves of garlic, minced

1-inch piece of ginger, grated

1 small beetroot, boiled and mashed

2 tablespoons pav bhaji masala

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1-1/2 teaspoon of red chili powder, and if you want more or less spiciness, you can adjust the amount according to your taste.

1/4 cup chopped coriander leaves

1 lemon, cut into wedges

4-6 pav (dinner rolls) or burger buns

Butter for toasting the pav

Salt to taste

Oil for cooking

Instructions:

In a large pan, heat 2 tablespoons of oil over medium heat. Put cumin seeds in the pan and let them pop and sizzle.

Add minced garlic, grated ginger. Wait for a minute until the strong smell goes away.

Add the chopped onions and cook until they turn translucent.

Add the special pav bhaji spice mix, turmeric powder, red chili powder, and salt. Mix well and let the spices cook for a minute or two.

pav bhaji making

Now, add the mashed potatoes, mashed cauliflower, boiled green peas, mashed carrots, mashed tomato, and mashed beetroot. Mix everything thoroughly, so the vegetables and spices blend well.

Stir everything together until you get a smooth and uniform mixture. You can add a little hot water if the mixture is too dry. Let the Pav Bhaji simmer for 5-10 minutes on low heat, allowing the flavors to meld together.

Meanwhile, cut the pav (dinner rolls) in half horizontally and lightly toast them with butter on a pan.

Garnish the Pav Bhaji with chopped coriander leaves and a squeeze of lemon juice.

To serve, place a spoonful of the spicy Pav Bhaji on a plate, add a dollop of butter on top, and serve it with the buttered and toasted pav. You can also serve some finely chopped onions and lemon wedges on the side for an extra burst of flavors.

http://unitingfoodtravel.lovestoblog.com/2023/07/28/pav-bhaji/