Hello everyone to the very popular guest series of Spoon Fork And Food in 2017. In January this year, when i came up with the idea of starting a Guest Post series all over for my blogger friends, i was overwhelmed with the response and felt blessed to have such wonderful people around who came up with their interest in showcasing their creativity and work in my space. Out of many guests i welcomed this year, one very special person whom i adore and admire a lot was Sreelatha Shenoy . One of the most amazingly talented person i have come across during my blogging career, Shreelatha is an inspiration to many who aspire to become established food bloggers. I personally loved the idea when Sree came up with an idea to share a healthy breakfast recipe that also comes from her natives. Couldn’t wait to share this post on my blog. She is a huge inspiration for me because of the way she manages her Blog. Despite being neck deep in work, she managed to finish this post because I really wanted her to be here.
A blogger, food stylist and food photographer by passion and profession, Sreelatha blogs at the very famous Framed Recipes . You have to visit her blog to believe what I say here. Sree is not only a gifted food blogger who masters the art of articulating food, but also a very talented food stylist and photographer. I am elated and thankful to her for accepting my request for Guest post and sharing her amazing creativity with us at Spoon Fork And Food. Let’s see what she has to say about us and more …
A big hello to the wonderful readers of Spoon Fork and Food Blog. I am Sreelatha and I blog at FramedRecipes. I started blogging a couple of years ago, which actually started as a culmination of my hobby and my husband’s hobby. I love to cook, and my husband loves photography. So, we decided to combine our hobbies and hence the blog (and hence the name) . I met Shaheen a year or so back. “Met” over social media, but have been in touch almost every day. Every day, she inspires us through her delicious food posts and also her witty comments are entertaining. When she asked whether we can do guest posts for her, I jumped in at the opportunity. I agreed to share with you all a breakfast recipe. But then there were certain other things happening in my life that took a little priority and required immediate attention. And my guest post for Shaheen just got delayed. And I have to admit that I was embarrassed about committing to her and then kinda going back on my word. But Shaheen is such a wonderful person that she we so generous throughout the whole process. .
Thanks much girl!!!
Without further ado, let me share a very special recipe with you. Though I usually make it for breakfast, this is also a wonderful after-school- snack. And those bananas with brown spots, which get a yucky-look from your family members? This is a good recipe to put those bananas to good use. (Did you know that you can peel and freeze the over ripe bananas. Just thaw them before use). Today’s recipe is wheat flour appe/appam made using wheat flour and ripe banana. You will need a appe pan (ebelskiver pan) to make these. These are special pans which have several hemispherical indentations. Use a well-seasoned pan or a non-stick appe pan. It is a very easy recipe and comes together pretty quickly. It is a blessing for those mornings, when you have not made any prep in advance. This is ideal for those who follow low fat, or even vegan diet.
For making Wheat Flour Appe all you need is wheat flour (chappati aata), sooji (semolina), brown sugar , grated coconut (use fresh or frozen & thawed), Cardamom Powder, large banana, baking soda (optional; but makes fluffy appe) ,pinch salt and Ghee or oil for greasing.
The procedure is simple and easy and is you have the ingredients in hand , the wheat flour appes can be made in a jiffy. All you have to do is take a large bowl, mash the banana. Add flour, sooji, sugar, cardamom powder and enough water to make batter with a slow pouring consistency. Add baking soda and stir gently to combine. (Do not overmix). Heat the appe pan on a medium-high heat. Grease each well in the with oil or ghee. Fill each indentation on the appe pan with batter, close with a lid. Let it cook for 2-3 minutes, till the bottoms are golden brown. Gently flip using a spoon or fork and continue to cook (don’t cover) until tops are golden brown too. Remove from heat, and transfer to a serving plate. Sprinkle with powdered sugar and serve immediately.