Indian Recipe for Vella Appam

Ingredients:

2 cups of white rice
Half a coconut
1 table spoon of yeast
Sugar
Salt
2 table spoon of partially ground, cooked rice

Cooking Instructions:

Soak the washed rice for 3 to 4 hours.Wash and drain. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. In the early stages of grinding take out about two table spoon of the partially
ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the
mixture to rise. Grind the coconut to a milky emulsion. Mix your ground rice, ‘Kurukku’(cook the partially ground
rice saved earlier like a thick porridge) the yeast mixture and ground coconut
Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste dictates.You can add a little
coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking
to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
Now put the mixture in a warm oven for 2 hours just before you make the Appams
After it rises DO NOT STIR.
Use a cast iron pan and use the same technique that one uses for pancakes.

Ingredients:
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

Method:
Soak saffron in little cold milk, and keep it aside.
Soak almonds in hot water for 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of almond paste, and keep the same amount of sugar aside.
Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
Now add sugar and keep stirring.
Add the remaining milk, and boil for 10-15 minutes.
Add the soaked saffron and serve it cold.
 
You Badam kheer is now ready to serve!

Sarson Ka Saag Recipe

Ingredients
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese o r paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour

Method
1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt, 1 cup water.
6.Pressure cook till done. (2 whistles).
7.Mash well.
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.

Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh