Vattayappam | Steamed Rice Cake | വട്ടയപ്പം

Vattayappam | Steamed Rice Cake | വട്ടയപ്പം

“Vattayappam” literally means “Round Cake/Bread”. It is a soft and fluffy ‘steamed rice cake’ often made for Tea. Now a days, Vatteyappam can be found in almost all bakeries. However, I like the homemade version better as it doesn’t have the overpowering taste of Yeast.

INGREDIENTS : 

For Appam Batter

1. Raw Rice (Pachari) – 2 cups (Use any short or long grain rice)
2. Cooked Rice – 3/4 cup approx
3. Yeast – 1.5 to 2 tsp
4. Sugar – 1 tbsp + 3-4 tbsp or as needed
5. Ice cubes – as needed
6. Water – as needed

Remaining Ingredients for Vatteyappam

1. Appam Batter – 2 to 2.5 cups
2. Grated Coconut – 1/2 cup
3. Sugar – 2-3 tbsp
4. Crushed/Powdered Cinnamom (Elakka) – 4 pods
5. Raisins – 10 to 15
6. Salt – to taste
7. Oil – for greasing
8. Water – a few teaspoons

INSTRUCTIONS : 

1. Soak the rice for atleast 6 hours or leave it overnight. Wash and drain the rice and keep aside.
2. Dissolve the yeast and 1 tbsp sugar in 1/2 cup of slightly warm water. Keep it aside for ten minutes until it foams.
3. Next, you need to grind the rice in several batches. Grind around two handfuls of raw rice along with a few tablespoons of cooked rice and very little water. I add 2-3 ice cubes while grinding each batch to prevent the mixie from overheating. Grind until you get a smooth batter.
4. Transfer the batter to large bowl. Continue doing this with the remaining rice.
5. While grinding the last batch, add the yeast solution to the mixie so that it gets incorporated well with the batter.
6. Leave the batter in a warm place for around 6 hours. I usually leave it overnight. Ensure that the bowl is large enough to prevent the batter from overflowing after fermentation.
7. The batter would have risen after fermentation and will look foamy. Stir the batter and keep aside. This batter can be used for making both Palappam and Vatteyappam.
8. Transfer 2 to 2.5 cups of this batter to another bowl for making Vatteyappam. You can use the remaining batter for Palappams or refrigerate it for later use.
9. Grind the grated coconut along with a few teaspoons of water to form a smooth mixture. Add it to the batter.
10. Add sugar as per desired sweetness (2-3 tbsp), powdered cardamom and salt to taste. Mix everything together. The batter should be somewhat thick and not watery. Keep this batter aside for 20-30 minutes so that it becomes foamy (optional).
11. Grease a round steamer plate and pour the batter into it. Steam it for 10 minutes. Open the lid and place the raisins on top. (Be careful not to burn your hands!)
12. Keep it covered and allow it to cook for 5 more minutes or until done. Insert a toothpick/fork to check if it comes out clean.
13. Once the vatayappam is cooked, allow it to cool thoroughly and then transfer it to a plate. Cut it into desired shapes and serve.

NOTES :

• You may need to adjust the amount of cooked rice used for preparing the batter. If you use too much of boiled rice, the appams will become sticky. If the rice used is less, appams won’t be soft. Try using 1/2 to 3/4 cup of cooked rice but not more than that.
• While grinding the rice, try adding very little water. The unfermented batter should be thick as it will rise and thin out after fermentation.
• If the batter appears watery after adding the coconut mixture, you can add a few tablespoons of rice flour to get the desired consistency.
• You can also make these in Idli moulds if you don’t have a steamer.

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VARUTHARACHA MUTTON CURRY

VARUTHARACHA MUTTON CURRY

INGREDIENTS : 

1. Mutton-500 gms 
2. Turmeric powder-1/2 tsp 
3. Bay leaf- 1 no 
4. Cardamom pods- 2 nos 
5. Cloves- 2 nos 
6. Cinnamon-2" piece 
7. Ginger ( chopped finely)- 1" piece 
8. Garlic (chopped finely)- 5 to 6 cloves 
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup 
11. Green Chilies (cut vertically)- 2 to 4 ( see note) 
12. Curry leaves- 1 sprig 
13. Coriander powder- 1 tbsp 
14. Red chili powder-1/2 to 1 tsp( see note) 
15. Garam Masala powder-1/2 tsp 
16. Fennel powder-1/2 tsp 
17. Tomato ( sliced)- 1 small 
18. Oil 
19. Water 
20. Salt to taste 

To dry roast and grind :

1. Grated coconut-1/2 cup 
2. Black pepper corns-1 tsp 

For tempering : 

1. Mustard seeds-1/2 tsp 
2. Coconut ( sliced)-3 tbsp 
3. Curryleaves- 1 sprig 

INSTRUCTIONS : 

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside. 
• Meanwhile add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside. 
• Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown. 
• Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates. 
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough. 
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry. 

NOTE : 

• I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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Kerala Style Ari Murukku | Tasty Rice Snack

Kerala Style Ari Murukku | Tasty Rice Snack 

Murukku is a traditional snack of Tamil nadu and Kerala , savory crunchy twists made from rice and urad dal flour.

INGREDIENTS : 

1. Fine rice flour - 3 cups 
2. Bengal gram Dhal (roasted, powdered and sieved) - ¼ cup 
3. White gingelly - 2 tsp
4. Cumin seeds - 1 tsp
5. Asafoetida (fried in oil and powdered) - 1 tsp
6. Salt -to taste
7. Dalda or Ghee (hot melted) - 3 tsp
8. Sodium bi carbonate - 2 pinches.

INSTRUCTIONS : 

• Mix the flours in hot ghee or dalda with your fingers. Add water to it and knead well into a soft dough.
• Add all the remaining ingredients. Fill a seva press with the dough and press down making a star like coil into boiling oil and fry the murukku crisp. 
• Repeat till all the dough is over.

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Ari Unda | Kerala Rice Ladoo | Rice Balls

Ari Unda | Kerala Rice Ladoo | Kerala Traditional Snack

This traditional snack from Kerala is easy to prepare, light on the stomach and nutritious as well - that’s three great reasons to try out this yummy snack right away.  

Ingredients :

Boiled rice - 250 gm Jaggery (powdered) - 8 measures/ach Coconut (grated) - ½ of a coconut Preparation : Fry the rice grains well and powder it as is done for Puttu.   Add the powdered jaggery and grated coconut to the rice powder and coarsely grind it together for just a few seconds in the mixer-grinder. Make lemon-sized balls with this mixture. Your yummy snack is ready. TRY THIS RECIPE AND SHARE YOUR COMMENTS..

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Chena Erissery | Yam Erissery | Kerala's Tasty Curry

Chena Erissery | Yam Erissery | ചേന എരിശ്ശേരി  

Ingredients :

Yam - 25 g Raw banana (Ethakka) – 1 Pepper powder – 1 tbsp Water – 1 ½ l Turmeric powder – 1 tbsp Salt – to taste Coconut (grated) – from one half of a coconut Cumin seeds – 1 tsp Coconut oil - 1 tbsp Mustard seeds- ¼ tsp Coconut (grated) - from one half of a coconut Ghee - 1 tbsp Cumin seeds – ½ tsp

Instructions :

Chop the yam into small pieces and place it in water. Slice the skin from the etheyka and draw four equal slits lengthwise. Now slice each piece diagonally into smaller pieces and place it in water. Dissolve the pepper powder in water and stir it well. When the powder settles, drain out the liquid.  Once again, add water and strain it through a muslin cloth. Add the yam, turmeric powder and salt to this water and boil it well.  When the yam is three fourths cooked, add the chopped etheykka pieces and continue to cook it till done. Mix the grated coconut and the cumin seeds and grind it well. Add this paste to the cooked vegetables and keep it all to boil. When it boils well, remove from the flame. Heat coconut oil in a frying pan, and add the mustard seeds. When it splutters, to this add grated coconut from one half of a coconut, mashed well by hand without adding water. Keep stirring well all the time. When the coconut is well fried, add the ghee and mix well. Next remove a small amount of coconut from the centre and make a small hole. To this add the cumin seeds. When it splutters, remove from the flame and add the contents to the cooked yam mixture. Mix well and serve. Take care to keep the flame at the minimum or lowest possible,when frying the coconut, to prevent it from burning.

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Spinach Cutlet | Cheera Cutlet

Spinach Cutlet | Cheera Cutlet (ചീര കട്ലെറ്റ്)

Spinach in cutlets! No apprehensions... your family will love it and the spinach cutlet will turn out to be a favourite snack in no time

INGREDIENTS:

spinach (chopped fine) - 2 cups oil - Enough ( for frying ) ginger (crushed) - ½ tsp  garlic (crushed) - ½ tsp   onion - 1 (chopped fine) green chillies (chopped fine) - 2  black pepper powder - 1 tsp  garam masala powder - ½ tsp  sweet potato - 1 cup (cooked, peeled and mashed) prefined flour - 1 tbs  Bread crumbs - as required Salt - to taste INSTRUCTIONS: Wash and clean the spinach, drain and keep aside. Heat oil in a pan and sauté the onion, green chillies and salt.  Now toss in the chopped spinach and sauté till the spinach changes colour. Stir in the black pepper powder and garam masala powder.  Combine the mix with the sweet potato and knead to dough.  Divide the dough to lemon-sized balls and flatten each ball on your palm to required shape.  Mix the refined flour with water to a batter.  Dip the cutlets in the batter and roll in bread crumbs.  Deep fry in batches till golden brown.  Serve hot. Try this Recipe and leave comments................

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KERALA SPECIAL CHICKEN FRY |( കേരള ചിക്കന്‍ വറുത്തത് )

KERALA SPECIAL CHICKEN FRY |( കേരള ചിക്കന്‍ വറുത്തത് )

INGREDIENTS:

1. Chicken (medium sized pieces)- 500 gms
2. Oil
3. Rice powder- 2 tsp
4. Curryleaves- 2 sprigs

FOR MARINATION:

1. Kashmiri  chili powder-1 tbsp( or to taste)
2. Turmeric powder-1/2 tsp
3. Garam masala-1/2 tsp
4. Black peppecorns-1/4 to 1/2 tsp(or to taste)
5. Ginger-1" piece
6. Garlic-4 cloves
7. Mint leaves ( chopped)- 1 tbsp
8. Coriander leaves (chopped)-2 tbsp
9. Shallots- 4 nos
10. Tomato ( chopped)-1/4 cup
11. Salt to taste
12. Water-( as required)

INSTRUCTIONS:

• Combine all the ingredients for marination in a blender with sufficient quantity of water and grid to form a smooth paste.Rub this on to the chicken pieces and refrigerate for at least 1 hour.
• Just before frying add rice powder to the marinated chicken pieces and mix well.
• Heat oil in a non stick pan and shallow fry the chicken pieces over medium flame until browned on all the sides.( make sure you turn the pieces once in between for even cooking).
• Now add curry leaves ,mix well and fry it for a few seconds more.Transfer it on to a kitchen paper.
• Drizzle lemon juice on it just before serving ,if desired.
• Serve with rice or chapathi.

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FISH MOLLY | FISH MOLEE | TASTY FISH RECIPE

FISH MOLLY / FISH MOLEE (ഫിഷ്‌ മോളി)| Fish cooked in mildly spiced coconut milk gravy

TIME:

Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 people

INGREDIENTS:

1. Fish,medium sized pieces- 500 gms
2. Cardamom-3 nos
3. Cloves- 3 nos
4. Cinnamon- 1" piece
5. Bay leaf- 1 no
6. Onion,sliced-2 medium ( 1.5 cups)
7. Ginger,finely chopped- 2 tsp
8. Garlic,finely chopped-2 tsp
9. Green chilies,cut vertically-3 to 4 nos(or to taste)
10. Curry leaves-2 sprigs
11. Turmeric powder-1/4 tsp
12. Tomato,sliced- 2 medium sized(and more for garnishing)
13. Thin coconut milk-1.5 cups
14. Thick coconut milk-1/2 cup
15. Salt-to taste
16. Coconut oil- as required

FOR MARINATION:

1. Turmeric powder-1/4 tsp
2. Black pepper powder-1 tsp
3. Lemon juice-1/2 tsp
4. Salt-to taste

INSTRUCTIONS:

In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.

In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.

Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.

Add turmeric powder and saute for few seconds.

Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.

Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.

Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.

Serve with rice/ appam.

NOTES:

• You can use King fish,Pearl spot or Pomfret. 

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MUTTON PEPPER FRY

MUTTON PEPPER FRY | Tasty & Healthy Mutton Dish

INGREDIENTS:

1. Mutton-1/2 kg
2. Mustard seeds-1/2 tsp
3. Curry leaves- 2 sprigs or more
4. Onion ( sliced)-2 nos( medium)
5. Shallots( sliced)-10 to 12 nos
6. Ginger and garlic( chopped)- 1tsp
7. Coriander powder- 1 tbsp
8. Turmeric powder-1/2 tsp
9. Garam masala powder - 1 tsp + 1/4 tsp
10. Fennel powder-1/2 tsp
11. Water
12. Coconut oil( or any other vegetable oil)
13. Salt to taste

For Marination :

1. Turmeric powder-1/4 tsp
2. Coriander leaves( chopped)-1/4 cup
3. Mint leaves- 4 to 5 nos( optional)
4. Green chilies- 2 nos( or according to taste)
5. Whole black pepper- 2 tsp( adjust according to taste)
6. Ginger ( 1" piece)- 2 nos
7. Garlic( Indian )- 8 to 10  cloves
8. Lemon juice-2 tsp
9. Salt to taste

INSTRUCTIONS:

• In a blender,combine together the ingredients for marination and grind to form a smooth paste.
• Rub this onto the mutton pieces and keep aside for at least 30 minutes.
• Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
• Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
• Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
• Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
• Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

NOTE: 

You can also use a pressure cooker to reduce the cooking time.In that case when the mutton is cooked transfer it to a non stick pan for frying.

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KAPPA Puzhungiyathu with Mulaku Chammanthi | Boiled Tapioca With Green chilli Dip

KAPPA PUZHUNGIYATHU WITH MULAKU CHAMMANTHI | BOILED TAPIOCA WITH GREEN CHILLI DIP

TIME:

• Prep Time: 10 minutes
• Cook time: 15 minutes

INGREDIENTS:

For kappa puzhungiyathu /boiled tapioca :

1. Tapioca/yucca- 2 large
2. Salt-to taste
3. Water-as required

For Mulaku chammanthi / green chilli dip :

1. Green chilies- 10 nos( or to taste)
2. Shallots /onion ,chopped-1/2 cup
3. Coconut oil-2 to 3 tbsp
4. Salt-to taste

INSTRUCTIONS:

To prepare kappa puzhungiyathu /boiled tapioca :

Peel the tapioca and cut it into big pieces.Wash thoroughly until water runs clear.

In a large pan ,bring water to a boil,add tapioca and salt to taste.Cook for about 15 to 20 minutes or until it is tender.Drain and serve with the chutney.

To prepare Mulaku chammanthi / green chilli chutney/dip :

Crush together green chilies and shallots using a food processor or mortar and pestle.

Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled tapioca.

NOTES:

• Adjust the quantity of green chilies according to your taste.
• For best result, use kanthari mulaku/bird's eye chilies for the chutney/dip

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