Monday, October 8, 2012

Hurray Iam Back To Celebrate 3rd Year Blog Anniversary...

Yay 'Beyond spices' is marking '3' years of blogging and this post comes along with the ganesh chaturthi special. This post was meant to be up two weeks ago, better late than never i had some time to blog after months of break. Fall is here but it feels like winter already. No glance of fall colors too that is ridiculous though. I know that some of other blogger buddies also share september as their blog anniversary month too. Belated wishes to them all. Amidst some leaps and bounces iam glad that this little space is still crawling, kicking and fighting against all odds :) I know its kinda dramatic.

Ganesh chaturthi is an exciting festival for me that brings back tons of memories. Pooja to the pot belly ganesh along with the divine food and some solid family time is what it makes it more enjoyable every year. I happened to prepare sweet pongal, vada, ammini/ mani kozhukattais along with sweet/ghee/nei appams. The taste of the ghee appams thats given as prasad in the iyyappan temple still remains in my taste bud. It will be floating in a pool of ghee :) Mmm Mmm Mmm.

Ammini/Mani/Mini Kozhukattais:


Rice flour-1 cup
Salt-As required
Water-1 to 1 1/2 cup
Ghee-2 tsps
Mustard seeds-1 tsp
Curry leaves-few nos
Turmeric powder- a pinch
Shredded coconut-3 tsp 
Urad dal-1 tsp
Asafoetida- a pinch
Dry red chillies-1 to 2 nos
Oil-1 tbs


Sieve the rice flour. Boil the water with salt and some ghee. Reduce the heat and add the flour gradually. Stir it constantly with a ladle until it forms a cluster.Take a portion of the dough and make small sized balls with the hands greased with some ghee. Place the kozhukattais on a greased plate with some holes on it  and steam for 11 to 13 minutes. In an another pan heat the oil and add mustard seeds to it with the addition of urad dal, curry leaves, asafoetida, red chillies, turmeric powder and coconut. Fry for a minute and turn off the stove. Now throw in the kozhukattais in it and stir it. 
Ghee Appam/Nei Appam:


Rice flour-1 cup
Coconut pieces-2 tbs

Water-As required
Cardamom powder-1 tsp

Ripe bananas-2 nos
Ghee-As required


Sieve the rice flour twice. In a pan pour some water with the jaggery. The jaggery will melt and turn to a thick consistency. Switch off the stove. Let it cool for a while. Add cardamom powder and coconut pieces to it. After the jaggery is cooled completely stir in the rice flour gradually with little water. It should resemble idli batter consistency. Add some milk if it becomes very thick. Set it aside for 4 to 5 hours. In a paniyaram pan pour the ghee and drop a spoonful of the appam batter in the pan evenly and flip the appams with a skewer or a fork once it is golden brown. The nei appams should turn evenly brown on both the sides. These sweet appams are truely a delicacy during festivals.


divya said...

woah! drool drool! what a lovely picture!

Torviewtoronto said...

looks wonderful delicious to snack

Hari Chandana P said...

Congrats dear.. Keep rocking :)
Indian Cuisine

Julie said...

Yummy yummy!!Congrats on the blog's birthday too:)
Join my ongoing EP events-Rosemary OR Sesame @ Now Serving

S.Menaga said...

congrats,lovely clicks...

Swathi Iyer said...

Congrats, wishing many more years of wonderful blogging. Loved all the prasadam you made for ganesh pooja.

Priya said...

Congrats dear, way to go..Wishing you many more years of blogging here.. Excellent and delicious foods.

Shanthi said...

Congrats and keep rocking

Preeti Jaipal said...

Looks yummy...

Poornima Nair said...

Awesome dishes and congrats!