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Green Peas Masala. Here’s a recipe for Appam paired with Green Peas Masala, a delicious South Indian combination: let's get on! Read full recipe
https://foodrecipesoffical.com/wp-admin/post.php?post=4451&action=edit
Food Recipes, Food for Health, Healthy food with recipes.ood Recipes,Health Dite,Health,& Meny More
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Look at my appam
p.s. they look cut in the middle cause my dad made me put chicken in it
Ok first of all when I say appam this is what I mean jdjskskjsks
JDDJJDJDJDJSLDNDJ it's hard to believe India is one country at times, what with all the variations of every single thing (PS it's one of the reasons I love this place)
Second of all OMFG THAT LOOKS AWESOME SEND SOME OVER-
Bored of the same breakfast options of dosa and idlis? Now try this recipe of the traditional appam with coconut water.
Bored of the same breakfast options of dosa and idlis? Here is a different kind of breakfast from fermented rice: the ‘appam.' Slightly similar to how dosas are made, this recipe is traditionally made with coconut water. Get your skillet ready for this tasty and healthy treat!
The traditional dosai dates back at least two millennia, being documented in ancient literature and passed down through the generations, with the South Indian states of Tamil Nadu and Karnataka both claiming it as their own. In his book The Story of Our Food, food historian K T Achaya says that King Someshwara III (who ruled parts of the present-day Karnataka state) mentions dosai as “dosaka” in the 12th-Century Sanskrit literary work Manasollasa. However, ancestors of the dosai such as mell adai (a pancake made of lentils and rice) and appam (a rice pancake soaked in coconut milk) were being consumed in the Tamil region much earlier. “Appam and mell adai do find a mention in Madhuraikanchi, a Sangam age literary work from the 3rd or 4th Century,” said Jayakumar S, a researcher of South Indian history and founder of Courtyard Tours. “But, the actual term “dosai” seems to have been added much later into the lexicon.” He further explained that Senthan Divakaram, an ancient Tamil lexicon (some ascribe it to the 10th Century) attributes dosai to one of the varieties of appam that’s often eaten with the coconut milk on the side. Despite any debate over who owns the dosai, chefs from the Udupi region in Karnataka were credited with the crispy version we know now somewhere in the 19th Century. Until then, the dosai was more of a soft, fluffy and lacy crepe.
Meenakshi J, ‘Dosa: India’s wholesome fast food obsession’, BBC
Our weekend is ending on a south indian note.. I feel this weekend was quite light for us in terms of food. Actually temp is rising on daily basis so fried & spicy food is not a good idea. It may affect your health and because we are already stuck in this lockdown so health comes on the top most priority for all of us. So without wasting any time lets dig into this healthlicious food and savour the flavour☺️ . . . ❓: Appam served with green chutney 👩🍳: @bliss_bharvi 📍: #homesweethome . . . #appam #chutney #southindianfood #indianfood #indianfoodie #india_gram #lightfood #healthyfood #tasty #hot #delicious #foods #foody #foodfetish #foodblogfeed #foodism #foodpic #foodporn #foodgasm #foodfeed #foodiegram #veganfood #vegan #foodlovers #foodgoals #foodinspiration #foodaholic #realfood #homemade (at New Delhi) https://www.instagram.com/p/CB-zPzbl5Sz/?igshid=im9gvigalc19
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Ablam
Can parçacıkları.. hissedersin hani içinde, en derinlerde.. yerini bilmezsin tam ama sonuna kadar yaşarsın hani acısını, ağrısını, o ince sızısını.
İşte benim can parçalarımdan bir tanesi, en can alıcısı, en acı dolu tatlısı.. yine getirdi beni korkunun içine. Tam derinlerine, yanından geçmeden, derinden aldı sızını.. korkuttu bizi içten içe.
Gülümsemelerimizin ardından o gizli korku anlara geldik yeniden, hep birlikte ama yapa yalnız. Nasıl bir duygudur ki, alışılmış bir acı olduğunu ama halen daha kanatabildiğini bilmek.
Kelimeler içinde birbirine çarpan harfler gibiyiz şuan, ne ölümün kıyısında, ne hayatın ortasında. Sürpriz hazırlarken mutluluğa, hastane koridoruna denk düşmek.. işte bizim hikayemiz. Ablamın hikayesi.
İlk Ya' Aburnee dediğim.. ölümden, kaybetmekten, iliklerime kadar korktuğum can'm dediğim.. yine getirdin bizi o hüzün yağmuruna.. nöbet tutuşlara.. emanet edişlere.. duâ'lara.
Bekleyişlerimiz mutluluk ile sonlansın yeniden.. harflerde kaybolamıyorum bile.. korku ve tedirginlikten.
Appam'a en derinden 14-1-2019
South Indian sweets like appam are soft in the middle and crispy on the edges. This appam doesn't have yeast in it, which makes it a healthier choice. It goes well with many kinds of curries and chutneys.
Ingredients: 1 cup of rice. 1/4 cup of grated coconut. 1/4 cup of cooked rice. 1/2 teaspoon of sugar. 1/2 teaspoon of salt. 1/4 cup of water approximately.
Instructions: Make sure the rice is clean, then soak it in water for 4 to 6 hours, or overnight. Put the soaked rice, grated coconut, cooked rice, sugar, and salt in a blender. Blend until smooth. Gradually add water and blend until you have a smooth batter that is just a bit too thick to pour. It shouldn't be too thin or too thick. Put the batter in a bowl and cover it. Let it sit for eight to ten hours or overnight to ferment. The batter should get a little bubbly and rise. Make sure the pan or skillet doesn't stick is hot over medium-low heat. Use a little oil or ghee to grease it. Put a small amount of the fermented batter in the middle of the pan and quickly swirl it around to spread it out in a circle. The middle part should be a little thicker than the edges. Place the appam in a pan with a lid. Cook it over low to medium-low heat for two to three minutes, or until the edges get golden brown and crispy and the middle is firm. Take the appam out of the pan and serve it hot with any curry or chutney you like.
Prep Time: 15 minutes
Cook Time: 30 minutes
Instituto Nueva Escuela
தேங்காய் பால் ஆப்பம் செய்வது எப்படி?
ஆப்பம் தென்னிந்தியாவில் தமிழ்நாடு மற்றும் கேரளாவில் மிகவும் பிரபலமான காலை உணவாகும். இவை மிகவும் பிரபலமான மற்றும் குறிப்பாக தமிழ்நாட்டின் பாரம்பரிய உணவு. ஆப்பத்தில் பல வகைகள் உள்ளன. அவற்றுள் குறிப்பிடத்தக்கவை சாதாரண ஆப்பம், தேங்காய் ஆப்பம், இடியாப்பம், முட்டை ஆப்பம், அச்சா ஆப்பம், நெய் ஆப்பம். இன்று நாம் இங்கு நாம் காண இருப்பது பார்ப்பது தேங்காய் பால் ஆப்பம். தேங்காய்ப்பால் ஆப்பம் பற்றிய பெரிய…
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