Appey (Marathi) / Paniyaram (Tamil) / Ableskiver/Ebleskiver (Dutch)

Appey (Marathi) / Paniyaram (Tamil) / Æbleskiver (Dutch) / "OhMyGod! ThisIsSoooGood" (Deewanese) :)) This dish is wonderful! And I know I'm going to make it again! This dish is the savory version, but it can be made sweet too (like a donut!) The inside is a spongy texture (think of dhokla, idli, handvo) and the outside is crispy (as shown in the picture). It's cooked on the stove in a special pan called an Aebleskiver pan.

The beauty of this recipe is when it is cooked, you do not need any oil! Well, it could be due to my Aebleskiver pan - which is non-stick! :)

• ½ kala channa (or any lentil, soaked overnight)
• 1 cup soji (semolina)
• ¼ rice flour
• 1 tbsp corn flour
• 1 medium tomato
• 3 cloves garlic
• ¼-½ piece of ginger
• 1-2 serano chillies
• ½ red onion
• 10 springs of coriander leaves
• Salt - to taste
• A big pinch of turmeric
• 3 tsp lemon juice (I used fresh, but if you use bottled, then add just 2 tsps then taste. You don't want the batter to be too sour)
• ½  cup sour cream
• ½ cup yogurt
• ½ tsp soda bicarbonate
• 1 ½ tsp eno

1. The day before you wish to make these, soak the kala channa. If you're using a split lentil, then you can soak these on the same day for 4 hours.
2. In a bowl, add the soji, rice flour and corn flour
3. After soaking the kala channa (or lentils) drain them, wash them, then puree them into a paste. Add to the flour mix
4. Grind the garlic, ginger and tomato. Add to the flour mix
5. Chop the onion finely, and add to the flour mix.
6. Chop the coriander finely (and you got it -) add to the flour mix
7. Add in the salt, turmeric, lemon juice, sour cream and yogurt to the flour mix and mix well. You may need to add a little water if the batter is too thick. The batter should be the consistency of cake batter (not runny, but not too thick)
8. Heat the Aebleskiver pan.
9. While it is heating, add in the soda bicarbonate and eno to the mix and blend in well.
10. Put one tbsp of the mix in the center hole of the pan. After a minute, the batter will have puffed up, and you should be able to flip it over using two toothpicks or skewers.
11. Cook on the other side for a minute too. (Test the Appey by piercing the center with a toothpick, and if it comes out clean, the Appey is cooked.)
12. Fill all the Aebleskiver pan holes with the batter, and continue cooking these. One you have the hang of this, you won't have to check each one. You'll also need to flip them over quite quickly since they'll all be cooking at the same time, and you wouldn't want these to burn1
13. Enjoy these hot! (I must have ate 20 or so while I was making these!)

You can even make these with leftover dosa/idli/dhokla batter and just add finely chopped vegetables.  OR a sweet version with Nutella in the center! YUMMY!  Watch this space! :))

Oh! Oh! Oh! And in Thailand, the sweet version of these is called kanom krok - and I'm so looking forward to making these too!

Tofu Pad-Thai Veggie Stir Fry

This dish is not Thai, nor Chinese. I just like to think its "Deewanese" :) Because it is a little crazy with everything I just threw in terms of the sauce and seasoning. Basically, whatever I could find! All the spices and seasoning are "according to taste", so here goes:

• 1 14-16 oz packet of Medium/Firm Tofu
• 225g uncooked Pad Thai noodles
• 1 large red onion
• 5 cloves of garlic
• 1 ¾ inches of ginger
• 3 serrano chilies
• ¼ cup Soy Sauce (I use Maggi Soy Sauce Seasoning)
• 1 tbsp Chinese 5 Spice
• ½ jar Mango-Lime marinade (this gives a little sweet & sour taste. You can use another sauce if you like!)
• 2 tbsp Asian plum sauce
• 1 lb stir-fry vegetables (any kind, fresh or frozen)

1. Open the packet of tofu, drain the water out, and pat dry on kitchen paper.
2. Cube the the tofu - approx ¾ inch cubes.
3. Lightly fry in a little oil, so that all the sides are crispy. Set aside
4. Boil some water in a large pot. Switch off and add the Pad-Thai noodles. Follow the packet instructions (approx 3-5 mins), then drain (add cold water, leave for a few minutes then drain again)
5. Cube in onions into ½-¾ inch pieces
6. Peel and slice the garlic so that its 1/16-inches thick
7. Peel and julienne the ginger
8. Slice the serrano chilies into ½ inch pieces
9. Add a little oil in a wok once heated, add in the onion, garlic, ginger, and chillies. allow to cook for 2-3 mins until the onions are just a little tender (but still have their shape)
10. Add in the soy sauce, and Mango-Lime (or other sauce) and plum sauce
11. Add the vegetables, and mix and allow to cook. If these are frozen, then just add in the frozen vegetables. (You don't want to overcook the vegetables, they should still hold their shape.)
12. Add in the Tofu, mix so that the pieces are at the bottom of the pan, and the tofu can start absorbing some of the juice. (You may need to add in some more soy sauce or sauce, if the dish is dry.
13. When the vegetables are cooked, add in the pad thai noodles and toss gently, so that all the strands are coated, mixed in well with the vegetables and tofu.

This dish tastes even better the following day! Yummy!