<p>My childhood memories have always been ‘delicious’ ones. My mother and grandmother are great cooks and they would often spend hours in the kitchen, making something absolutely mouthwatering. I loved growing up in that house. <br /><br />After marriage, my mother-in-law became my guiding light in everything I do in the kitchen. She’s also a fantastic cook who often gives me feedback on my experiments. <br /><br />I hail from Udupi and coastal Karnataka food is something I grew up having and eventually cooking as well. I did my PhD in biofuels, so research and finding new things is something that I am trained well in. I apply this in my cooking as well. <br /><br />I am always busy as I have three-year-old twins to take care of. But even between the busy schedule, I try to find some time for myself and look for new ways to make delicious dishes. <br /><br />I joined a few Facebook groups which inspired me to experiment more. It’s been a year since I started my blog ‘Dice n Cook’. My husband and brother thought it was a great idea for me to have a record of my creations. ‘Plattershare’ too has helped me a lot. I took part in a contest they held and that’s when I realised that it gives great exposure to home chefs like me. <br /><br />I find cooking to be a stress-busting activity. Whenever I see my family and loved ones enjoy my food, I know that I have accomplished something. <br /><br />My kids too have become very demanding in terms of what they want to eat. That’s why I experiment to make healthy dishes for them. I try a lot of eggless healthy baking recipes. You will <br />also always find cookies at my house, thanks to my kids. <br /><br />The recipe I’m sharing today is of ‘Apple cinnamon guliyappa’ which is a dish prepared by using Gobindobhog rice. The rice is a superior quality one grown in West Bengal and a staple in every Bengali household. It’s white, sticky and short rice with a buttery aroma. <br /><br />Apples and cinnamon are classic combinations. Infuse that flavour in the rice and you have a soft-like-a-pillow ‘appe’ and a perfect snack for your kids. <br /><br /><br />Ingredients<br /><br /></p>.<ul><li> Apple (big), 1</li><li> Gobindobhog rice, 1 cup</li><li> Jaggery powder, ¾ cup</li><li> Fresh coconut (grated), ¾ cup</li><li>Cinnamon powder, ½ tsp</li><li> Ghee, 3 tbsp</li><li> Oil, 2 tbsp</li><li> Salt as required</li><li> A pinch of cooking soda (optional)</li><li> Water as required</li></ul>.<ul><li> Take a bowl and soak rice in water for two hours.</li><li> After two hours, take a mixer jar, add soaked rice, grated coconut, jaggery powder and prepare a fine paste.</li><li> Pour this into the bowl, add salt and cinnamon powder.</li><li> Peel the skin from apple and grate it. Add this directly to the rice batter and mix well.</li><li> Keep this batter for 15 minutes for it to set.</li><li> In the meantime, heat the ‘appe’ pan on medium flame, mix oil and ghee together and keep aside.</li><li> Just before preparing the ‘appe’, add cooking soda and mix well.</li><li> Grease the ‘appe’ pan, keep on medium flame, pour the batter into each well, close and cook.</li><li> After half way, add ghee mixture on the sides, close again and cook. Reverse and cook again.</li><li> ‘Apple cinnamon guliyappa’ or ‘appe’ is ready to be served hot with</li><li>ghee.</li></ul>.<ul><li> Ghee can be added on sides to get nice crisp outer and inner soft ‘guliyappa’ or ‘appe’.</li></ul>.<ul><li> The rice I have used is aromatic and adds to the appeal of the ‘guliyappa’.</li><li> Medium flame and ghee is the key to give a nice golden colour to the ‘guliyappa’.</li></ul>
<p>My childhood memories have always been ‘delicious’ ones. My mother and grandmother are great cooks and they would often spend hours in the kitchen, making something absolutely mouthwatering. I loved growing up in that house. <br /><br />After marriage, my mother-in-law became my guiding light in everything I do in the kitchen. She’s also a fantastic cook who often gives me feedback on my experiments. <br /><br />I hail from Udupi and coastal Karnataka food is something I grew up having and eventually cooking as well. I did my PhD in biofuels, so research and finding new things is something that I am trained well in. I apply this in my cooking as well. <br /><br />I am always busy as I have three-year-old twins to take care of. But even between the busy schedule, I try to find some time for myself and look for new ways to make delicious dishes. <br /><br />I joined a few Facebook groups which inspired me to experiment more. It’s been a year since I started my blog ‘Dice n Cook’. My husband and brother thought it was a great idea for me to have a record of my creations. ‘Plattershare’ too has helped me a lot. I took part in a contest they held and that’s when I realised that it gives great exposure to home chefs like me. <br /><br />I find cooking to be a stress-busting activity. Whenever I see my family and loved ones enjoy my food, I know that I have accomplished something. <br /><br />My kids too have become very demanding in terms of what they want to eat. That’s why I experiment to make healthy dishes for them. I try a lot of eggless healthy baking recipes. You will <br />also always find cookies at my house, thanks to my kids. <br /><br />The recipe I’m sharing today is of ‘Apple cinnamon guliyappa’ which is a dish prepared by using Gobindobhog rice. The rice is a superior quality one grown in West Bengal and a staple in every Bengali household. It’s white, sticky and short rice with a buttery aroma. <br /><br />Apples and cinnamon are classic combinations. Infuse that flavour in the rice and you have a soft-like-a-pillow ‘appe’ and a perfect snack for your kids. <br /><br /><br />Ingredients<br /><br /></p>.<ul><li> Apple (big), 1</li><li> Gobindobhog rice, 1 cup</li><li> Jaggery powder, ¾ cup</li><li> Fresh coconut (grated), ¾ cup</li><li>Cinnamon powder, ½ tsp</li><li> Ghee, 3 tbsp</li><li> Oil, 2 tbsp</li><li> Salt as required</li><li> A pinch of cooking soda (optional)</li><li> Water as required</li></ul>.<ul><li> Take a bowl and soak rice in water for two hours.</li><li> After two hours, take a mixer jar, add soaked rice, grated coconut, jaggery powder and prepare a fine paste.</li><li> Pour this into the bowl, add salt and cinnamon powder.</li><li> Peel the skin from apple and grate it. Add this directly to the rice batter and mix well.</li><li> Keep this batter for 15 minutes for it to set.</li><li> In the meantime, heat the ‘appe’ pan on medium flame, mix oil and ghee together and keep aside.</li><li> Just before preparing the ‘appe’, add cooking soda and mix well.</li><li> Grease the ‘appe’ pan, keep on medium flame, pour the batter into each well, close and cook.</li><li> After half way, add ghee mixture on the sides, close again and cook. Reverse and cook again.</li><li> ‘Apple cinnamon guliyappa’ or ‘appe’ is ready to be served hot with</li><li>ghee.</li></ul>.<ul><li> Ghee can be added on sides to get nice crisp outer and inner soft ‘guliyappa’ or ‘appe’.</li></ul>.<ul><li> The rice I have used is aromatic and adds to the appeal of the ‘guliyappa’.</li><li> Medium flame and ghee is the key to give a nice golden colour to the ‘guliyappa’.</li></ul>