Appe

 Appe are soft, bite-sized South Indian dumplings made from fermented rice and lentil batter, cooked in a special appe pan. Crispy on the outside and fluffy inside, they’re perfect for breakfast or snacks.

Ingredients

• Rice – 2 cups

• Moong dal – 1 cup

• Urad dal – ¾ cup

• Chana dal – ¼ cup

• Fenugreek seeds (methi) – ½ tsp (optional, for softness & flavor)

• Salt – to taste

• Oil – for greasing appe pan

Optional add-ins for masala appe:

• Onion – 1 small (finely chopped)

• Green chili – 1 (finely chopped)

• Ginger – 1 tsp (grated)

• Curry leaves – few (finely chopped)

• Coriander leaves – handful (chopped)

• Carrot – 1 small (grated)

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Method

1. Soaking:

• Wash and soak rice, moong dal, urad dal, chana dal, and fenugreek seeds together for overnight.

2. Grinding:

• Drain water and grind to a smooth batter with little water (consistency like idli batter – slightly thick but pourable).

3. Fermentation:

• Transfer to a large vessel, cover, and allow it to ferment for 8–10 hours (or overnight) until the batter rises and turns slightly airy.

4. Preparing batter for appe:

• Add salt to the fermented batter.

• If making plain appe → keep as is.

• If making masala appe → mix onion, chili, ginger, curry leaves, coriander, and carrot.

5. Cooking appe:

• Heat appe (paniyaram) pan and grease with a few drops of oil in each cavity.

• Pour batter into each cavity till ¾ full.

• Cover and cook on medium flame for 3–4 minutes.

• Flip with a skewer or spoon, drizzle a little oil, and cook until golden brown and crisp on both sides.

6. Serving:

• Serve hot mint chutney

Stirfry Noodles

A bold, flavourful noodle stir-fry tossed in a rich dark soy sauce and the signature sweet-spicy kick of ABC chilli sauce. Fresh carrots, crisp capsicum, and tender onion add colour and crunch, making every bite a perfect balance of heat, sweetness, and savoury depth. 

Ingredients (2 servings):

• 150g noodles

• 2 tbsp dark soy sauce

• 1½ tbsp ABC chili sauce (adjust to taste)

• 1 medium carrot – julienned

• 1 small capsicum – sliced into thin strips

• 1 medium onion – sliced

• 2 cloves garlic – minced

• 2 tbsp cooking oil

• 1 tsp sugar (optional, balances heat)

• Salt & pepper to taste

• Spring onion or sesame seeds for garnish (optional)

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Instructions:

1. Cook noodles

   • Boil noodles according to packet instructions until just cooked (al dente).

   • Drain, rinse briefly with cold water, and toss with 1 tsp oil to prevent sticking.

2. Prepare stir-fry

   • Heat a wok or large pan over medium-high heat.

   • Add 2 tbsp oil, then garlic and onion. Stir-fry for about 1 minute until fragrant.

   • Toss in carrots and capsicum. Stir-fry for 2–3 minutes until slightly tender but still crisp. 

   • Add 1 tbsp dark soy sauce over the veggies and mix well

   • Add noodles to the wok, tossing well so sauce coats evenly.

   • Add 1 tbsp dark soy sauce and ABC chilli sauce and sugar aand toss well again.

   • Season with salt and pepper as needed.

3. Serve

   • Garnish with chopped spring onion or sesame seeds. Serve hot.

Dal Tadka

Dal Tadka is a warm and comforting Indian dish made with yellow lentils, cooked until soft, and then topped with a flavourful tempering of ghee, cumin, garlic and spices. It’s simple yet packed with taste, and goes perfectly with rice or roti for a hearty, home-style meal.

Ingredients:

• 2 cups toor dal 

• 3 cups water

• 1 tsp turmeric powder

• 1 tsp chili powder

• Jaggery

• Salt to taste

For tempering (tadka):

• 2 tbsp ghee (or oil)

• 1 tsp cumin seeds

• 4 garlic cloves, finely chopped

• 1 green chili, slit

• Hing

• 5 Curry leaves 
  
  

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Instructions:

1. Cook the dal

   • Wash the toor dal thoroughly.

   • Add them to a pressure cooker or pot with water and salt.

   • Pressure cook for 4–5 whistles or simmer in a pot until soft and mushy. Mash slightly.

2. Prepare the tempering

   • Heat ghee in a small pan.

   • Add cumin seeds and let them splutter.

   • Add hing

   • Add garlic, sauté until golden.

   • Add green chilies 

   • Add curry leaves

   • Turn off the gas and add red chili powder

3. Combine and finish

   • Boil the cooked dal with jaggery and turmeric powder. Also add salt as needed.

   • Let it boil for 5 mins, while you prepare the tempering.

   • Once the tempering is ready, pour the tempering over the cooked dal. Mix well.

   • Put off the gas and cover.

   • Garnish with fresh coriander leaves.

4. Serve

   • Serve hot with steamed rice, jeera rice, or roti.

Palak Puri

Palak Puri is a vibrant, deep-fried Indian bread made by mixing spinach purée with whole wheat flour and spices. Soft yet crisp, it’s a nutritious twist on the classic puri, perfect with potato curry, yogurt, or pickles.

Ingredients (makes ~12 puris)

• Whole wheat flour – 2 cups

• Spinach (palak) – 2 cups (tightly packed, washed)

• Chili powder - 1 tsp

• Ajwain (Caram seeds) - 1 tsp

• Salt – 1 tsp (or to taste)

• Oil – 2 tsp (for dough) + enough for deep frying

• Water – as needed

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Method

1. Prepare the spinach puree

1. Take boiling water in a pot.

2. Wash the spinach leaves

3. Add washed spinach leaves and blanch for 1–2 minutes until wilted.

4. Drain and immediately transfer to a plate to cool down

5. Once its cools down, blend blanched spinach and keep aside

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2. Make the dough

1. In a large mixing bowl, add wheat flour, salt, chili powder, ajwain and 2 tsp oil.

2. Add the spinach purée gradually and mix.

3. Knead into a firm but smooth dough (like puri dough—slightly stiffer than roti dough).

4. Rest for 10–15 minutes, covered.

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3. Roll the puris

1. Divide dough into lemon-sized balls.

2. Roll each ball into a small circle

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4. Fry the puris

1. Heat oil in a deep pan until hot (medium-high heat).

2. Fry each puri, gently pressing with a slotted spoon so it puffs up.

3. Flip and fry until both sides are golden-green.

4. Drain on paper towels.

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Serving suggestion

• Best served hot with potato curry, chole, or plain yogurt with pickle.