Shwet's Sizzling Wok

A foodie's delight

Phenori – guest post by Saigeetha S Pai

1503950_10203008001545539_1418106523_nHello Foodies !! Happy new year !! As the saying goes, always start something with a sweet, So let’s start this new year with “Phenori” a delicious and much loved sweet by all amchi’s. Very famous in mangalore !!

This is a guest post by my dear friend “Saigeetha S Pai”. She is a homemaker and a food blogger. Recently she started her new venture as a Home baker. She resides in mangalore with her family, and has a got a passion for cooking and baking. You can even visit her website, for all the mindblowing multicuisine recipes 🙂 http://www.geethsdawath.com/

When I asked her to write a guest post for my humble blog, she readily agreed in spite of her busy schedule 🙂 Well that was sweet of her isn’t it. So here’ presenting “Phenori” with step wise pictures. Let’s start making “Phenori” with Saigeetha S Pai 🙂 Karo muh meetha 🙂

Recipe Credits goes to her aunt, Mrs Seema Nayak (Shalini Akka)

Ingredients  for the dough:

Maida – 1 cup

Baking soda – 1/4 tsp (or a pinch)

Salt – 1/ 4 tsp ( or a pinch )

Water – 1 / 4 cup approx

Ingredients for the paste :

Rice flour – 2 tbsp

Cornflour – 2 tbsp

Ghee – 2 tbsp ,melted

To coat  :

Sugar – 1/2 cup

Cardamom powder – 1 / 4 tsp

Other ingredients :

Oil – 1 cup or more

Step 1 :

  1. Make a soft dough with all the ingredients mentioned in the list .
  2. Don’t add all the water at once .
  3. Use only as needed .
  4. Make a paste with the ingredients mentioned under paste list .
  5. Keep it ready .
  6. Powder the sugar and mix cardamom powder .
  7. Keep it ready .

Step 2 :

  1. Pinch small balls out of the dough .
  2. Roll all the balls into puri’s .
  3. Place one puri over the rolling board .
  4. Apply rice flour paste over it .
  5. Place second puri over the first puri slightly overlapping .
  6. Apply the paste .
  7. Place the third puri .
  8. Now roll it .
  9. Use a sharp knife and cut it into pieces .

Step 3 :

  1. Take one piece at a time and dip it  in flour .
  2. Press slightly and roll it lightly into  thin puri .
  3. Heat oil and  deep fry .
  4. Adjust the flame while frying .
  5. Repeat with all the pieces .
  6. Once done ,dip the crisp puri’s in sugar powder and coat it on both sides .
  7. Cool it and store it in airtight container . ​

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Vellappam and Stew

Supriya Bhat

Supriya Bhat

Hello friends, This is a guest post by my dear friend “Supriya Bhat” . She resides in Mangalore with her family and is dentist by profession, However being busy with her routine life she always finds time to cook wonderful delights for her family 🙂 and even maintain her blog, drsooops.wordpress.com. She also says she her style is mainly Mangalorean and Amchi or Konkani style learnt from her Mom.

When I asked her to write a guest post for my blog, she gave me this recipe and told its an awesome and a tasty recipe despite of some little work involved in making it 😉 That was really sweet of her to share her recipe with us, Isn’t it ? 🙂 . So here it goes 🙂 Hope you guys enjoy making the Vellappam step by step with Supriya bhat 🙂

INGREDIENTS

VELLAPPAM

1 cup    – White rice ( my cup/measure is usually a drinking tumbler measuring 175 ml).

1/4 cup – Cooked white rice

Coconut milk extracted from half of one half of a coconut. When you break a coconut, you get 2 halves. So half of one half of a coconut. If the coconut is very small, you can use entire one half. I ve used thick extract to make the batter. I got coconut milk of around 3/4th cup. I have refrigerated the thin extract just in case I might require it to add to the batter to get the required consistency.

DRY YEAST – 1/2 a teaspoon

SUGAR – 1/2 a teaspoon

STEW

COCONUT MILK – extracted from 1 coconut

POTATOES – 1 Chopped in squares

ONIONS – 1 sliced

CINNAMON – a tiny one, probably a cm long

CLOVE – just one

GREEN CHILLY – 1 OR 2

PROCEDURE

VELLAPPAM

1. Grind the rice, cooked rice with coconut milk. Do not add entire quantity of coconut milk at once. In that case, the end result will be course. What we require is a smooth fine paste. So keep adding it little by little. Grind it with the thick extract. Keep aside or refrigerate the thin extract

2. The batter should nt be as thick as an Urad based dosa, nor as thin as a neerdosa. It should be of pourable consistency.

3. Mix half a teaspoon of yeast in two tablespoon lukewarm water. Yes I repeat it again. LUKEWARM water! If the water is very hot, the yeast won’t survive. Add the same quantity of sugar as the yeast, half a teaspoon. Keep it covered for 15 minutes.

4. Add the mixture to the batter and keep it overnight for fermentation.

STEW

1. Extract thick as well as thin coconut milk.

2. Boil the onions and potatoes in the thin extract. Cover the pan so that the potatoes get cooked.

3. Add cinnamon, clove, salt and green chilly and bring to a boil. Add the thick extract and do not boil for a long time after the addition.

HOW TO MAKE VELLAPPAMS

When I first saw Vellappam, I wondered how laborious a task it might  be until I saw my Mother-in-law making them. It is actually fun making them. Simple and easy. I was impressed. All you need is a nonstick and yes, no oil required.

1. You need a nonstick appam pan. Just heat it. You get an appam pan, just for making these yummies. Its not a flat pan, Its kind of spherical where the batter you pour gets collected in the center.

2. When sufficiently heated, pour a ladleful in the center of the pan. Hold the pan on the sides and just swirl till the batter conforms to the pan like a circle.

3. When you keep the pan back in the flame, the batter again gets collected in the center and the edges are thin. Now that explains why these beauties are thick in the center and thin at the periphery.

4. Cover and cook. Open the lid and just prick the centre with a fork to check its cooked.

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