Aparna is one of my super cool buddies from my days in mumbai....we joined Global Trust bank together and were roomies while in mumbai..being in our early 20's was just one of the best things of those days!! As I have mentioned time and again, my food blog is my journal to document recipes, ideas from kitchens around me...I asked her to send in a guest post for the food blog...and here is a very yummy appetizer from her kitchen.
over to appu! When we were little girls, my elder sister used to make bread toast. Even after all these years I remember the taste so fondly. So when one of my friends tried the vegetable bread Baskets from here, I wanted to try too. I made about 60 bread baskets for a potluck party at a friends' place. Everyone liked them a lot and not one was leftover.... To make 12 bread baskets all you need is:
12 Bread slices
1 tsp Mixed Italian herbs
Salt and Balck Pepper to taste
1 bunch fresh corriander
2 jalapeno peppers
2 tsp lemon juice
handful of peanuts
How its made!!
Cut and remove the brown edges of the bread slices. Place each white slice in the muffin cup (spray the muffin cup with cooking oil or apply butter). Try not to break the slice and place it in such a way that it takes the shape of a cup.
Preheat the oven a 325 degrees. Bake these slices for about 15 min.
Meanwhile, cut the onions and capsicum into small pieces and saute them in little oil. Add mixed Italian herbs, salt and pepper to taste.
Cool the bread baskets. To make the green chutney, grind peanuts, corriander, jalapenos with little water. Add lemon juice and salt to taste.
Spread this green chutney in each bread basket, put a spoonful of capsicum/onion curry in the basket. On top of the curry put some Tomato Ketchup and some shredded cheese in that order.
Place them back in the oven and bake them until the cheese melts(it should take 5-7 min approx depending on the type of cheese used). Check once in between. Make sure the edges of the slices don't get burnt.
Serve it after cooling.
I used 3 colours of capsicum to make the presentation more colourful. You can make your own filling with your favourite vegetables.
Thanks appu for the write up and wonderful pics...super yum!!!
Made new friends after moving to this apartment. Great girls... among them is an amazing baker and cook, Sindhu. I plan to do a post on her cakes sometime soon...just waiting for a small Q&A session with her..:)..Coming to the post, Puttu is a very healthy and soulful breakfast food and is very popular in Kerala. I am used to rice and raagi puttu. This time around, Sindhu made rice puttu and I thought id document Sindhu's verison - Srilankan recipe, on Avial and Rasam. I found that the procedure being same, the only difference was the use of all purpose flour.
Measure rice flour
Add all purpose flour, salt, and some hot water and blend into crumbly dough
lay out the dough and crumble it
this is how it looks after a nice crumbling session
Now getting ready to layer...she used store bought frozen coconut.(shredded)
Layer the crumbled dough and coconut alternately to an inch below the top.
fill the puttu pot with water
and put the filled puttu kozha (pipe)..:) on the pot
Let it steam for 8-10 minutes and roll it out to cool...I was uanble to resist the yummy puttu..so couldnt click pictures of the served plate (can you blame me!!)
Chana, chole, Grazy subzi, chutney, soups or plain raitha ..it goes well with anything...i ll try posting the ragi puttu i generally make. Infact i also make broken wheat puttu..my hubby loves it..:)..Thank you Sindhu for letting me click the pics. I hope to feature a lot many more dishes from the Srilankan cuisine...waiting for you to oblige :)