Chakka Kumbilappam | Jack fruit Kumbilappam

Chakka Kumbilappam (കുമ്പിളപ്പം)| Jack fruit Kumbilappam 

TIME:

Preparation Time : 30 minutes
Cooking Time : 30-45 minutes


INGREDIENTS:

1. Ripe Jack fruit Bulbs (finely, chopped): 1 cup 
2. Jaggery /Sharkkara  : 1/2 cup or according to the your sweet requiremnet.
3. Freshly Grated Coconut : 1/2 cup 
4. Roasted Rice Flour : 1 cup 
5. Cumin Seeds : 1/4 tsp (crushed) 
6. Cardamom Powder : 1/4 tsp (optional) 
7. Vazhana illa /Edana Illa /Bay Leaves : as required Water 
8. Salt : a pinch

INSTRUCTIONS:

• Melt jaggery /sharkkara with 1/2 cup of water. Remove the impurities and set it aside
• If your using jack fruit bulbs then; in a blender add the finely chopped jackfruit and make a smooth paste withoutadding water. 
• Add jackfruit paste or Chakka Varatti /Jackfruit Preserves along with jaggery syrup, grated coconut, cumin seeds, cardamom powder (optiona) and combine well with your hands.
• Add rice flour little by little and make a smooth dough. Add water if necessary or the dough is too thick. (Note : It should not be too thick or too loose. The consistency should be little looser than the chappathi dough.)
• Now take the Vazhanayila or Ednailla /Bay leaves and make cones with it. (Note : To keep the leaves cone in shape;
• pin it up with toothpicks or with the stem of coconut leaves (Eerkkil). Leave the upper edge of the leaf to close the cone.)
• Fill a tbsp of batter or more according to the size of the leaf, at middle.
• Bend the top of the leaves and press inside to cover the top.
• Steam it or pressure cook it, avoid inserting the weight-knob on the lid and steam for 30-45 minutes or till its done.
• kumbilappam is ready to serve.. Enjoy!

NOTES:

• If bay leaves /edana illa /vazhana illa are not available, you can use it banana leaf or in aluminium foil or in butter paper in a cone shape and fill the dough and steam it.

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KERALA STYLE BEEF CUTLET

KERALA STYLE BEEF CUTLET

INGREDIENTS:

1. Beef (minced)- 200 gms
2. Potato-1 Large
3. Onion(chopped finely)- 1 Large 
4. Green chilies(chopped finely)-1 to 2 nos( or to taste)
5. Ginger (chopped finely)- 1" piece
6. Garlic (chopped finely)- 3 cloves
7. Garam Masala- 1/2 tsp
8. Red chili powder-1/4 tsp
9. Turmeric powder-1/4 tsp + 1/4 tsp 
10. Pepper powder-1 tsp( according to taste)
11. Eggs- 1 
12. Bread crumbs- as required.
13. Salt to taste
14. Oil
15. Water

INSTRUCTIONS:

• Cook potato until soft,mash it and keep aside.
• Cook minced beef with 1/4 tsp turmeric powder ,salt to taste and sufficient quantity of water.If any liquid remains,cook over low heat until it is dry.
• Heat oil in a pan ,add onion,green chilies,ginger and garlic.Saute until onion turns golden brown.
• Reduce the flame to low,add garam masala,red chili powder,1/4 tsp turmeric powder and pepper powder.Saute for almost a minute.
• Now  add cooked beef ,mix well and saute for 3 to 4 minutes.Adjust salt to taste.
• Add mashed potato and mix well.Let it cool slightly.
• Divide this into small balls and flatten it lightly with your fingers.
• Lightly beat the egg in a bowl.
• Dip the cutlets in the beaten egg and roll it in the bread crumbs.(You store these cutlets in the freezer for almost a month,if desired)
• Deep fry and serve with tomato ketchup.
• ENJOY!!!

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KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ്

KERALA EGG PUFFS | കേരള മുട്ട പഫ്സ് 

INGREDIENTS:

1. Puff pastry sheets/squares- 4 to 6 nos
2. Hard boiled eggs- 2 to 3 nos( cut vertically into two)
3. Onion-sliced- 1.5 cups
4. Ginger and garlic-finely chopped- 1 tsp
5. Curry leaves-chopped- 1 tsp
6. Kashmiri chili powder- 1 tsp
7. Black pepper powder- 1/2 tsp( or to taste)
8. Turmeric powder- 1/4 tsp
9. Garam masala- 1/2 tsp
10. Tomato kechup- 1 to 2 tsp
11. Salt- to taste
12. Oil- as required
13. Egg(beaten)- 1 small( for egg wash)

INSTRUCTIONS:

• Line a baking tray with parchment paper.Keep aside.Preheat oven to 190 deg C.

• Heat oil in a pan,add onion,ginger,garlic and curry leaves.Saute until onion turns golden brown.( add salt to speed up the process)

• Reduce heat to low, add kashmiri chili powder,black pepper powder,turmeric powder and garam masala.Cook for a minute or two,stirring continuously.Add more salt if required

• Add tomato sauce and mix well.Allow this to cool slightly.Divide this equally into 4 or 6 (depending upon how spicy you like it.)

• Spoon the prepared masala to the center of the pastry square,and place one half of a hard boiled egg on the top.

• Fold all the corners to the center,gently press with your finger to seal.

• Brush the top with egg wash.Repeat the steps for all the puffs pastry squares.

• Place the  puffs on the prepared baking tray and bake for 20 to 25 minutes or until it turns golden brown.
• Serve warm with tomato ketchup,if desired.

NOTES:

• If you are using frozen puff pastry sheets ,let it thaw completely either overnight in the refrigerator  or for 1 hour at room temperature,before using it.

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Beef Fry – Kallu Shappu Style

Beef Fry – Kallu Shappu Style

TIME:

• Prep time: 10 mins
• Cook time: 40 mins
• Total time: 50 mins 

INGREDIENTS:

• Beef – ½ kg, cleaned & cut into small-medium size cubes
• For Marination
• Small onion – 1 cup, crushed
• Ginger & garlic- 1½ tbsp, crushed
• Crushed red chilli – 1 – 1½ tbsp
• Coriander powder – 1½ – 2 tsp
• Turmeric powder – ¼ tsp
• Pepper powder – 1 tsp
• Garam Masala – 1- 1½ tsp
• Thengakothu (bite size coconut pieces) – ¾- 1 cup
• Vinegar – 2 tsp
• Salt

FOR TEMPERING:

• Coconut oil
• Curry leaves

INSTRUCTIONS:

• Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. 
• Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25 mins. 
• Open the cooker & if there is any excess water in the beef, cook till the water is dried completely.
• Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. 
• Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. 
• If the beef appears to dry in between, add a little oil & continue cooking. It will take around 10-15 mins. Dont forget to give a stir in between. 
• That’s all …the Kallu shappu beef fry is ready!

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Parsleyed Corn on the Cob | American Traditional Recipe

Parsleyed Corn on the Cob | American Traditional Recipe

INGREDIENTS:

• Corn - 6 shucked and halved
• Butter - 4 tablespoons , melted
•  fresh flat-leaf parsley leaves - 1/4 cup , roughly chopped
• Kosher salt and black pepper

INSTRUCTIONS:

• Bring a large pot of water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
• Pour the butter over the corn and sprinkle with the parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

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PUTTU - Kerala Breakfast Food

PUTTU RECIPE - South Indian Food Recipe

TIME:

Prep time: 20 min
Cook time: 15 min

INGREDIENTS:

Rice Flour – 2 cups
Grated Coconut – 1 cup
Ghee - 1/2 tbsp, melted
Water – as required (approx 2/3 cup)
Salt – to taste.

INSTRUCTIONS:

• In a large bowl, place the puttu powder. Add salt to taste to 2/3 cup of water and slowly add about 2 tbsps at a time to the puttu powder and mix it. Do not add all the water at once. It should be a bread crumb consistency and not form a dough. Add melted ghee and mix. Normally 1/2 cup to 2/3 rd cup of water is sufficient to wet 2 cups of puttu powder.
• The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
• Add 2 cups water to the bottom vessel of the puttu maker and allow to simmer till hot. Wet the puttu mould and lightly grease it. Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.
• Steam on high medium flame for 5-6 mts and 4 mts on low flame. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or skewer. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

NOTES:

• A tsp of cumin seeds can also be added to the puttu mix.
• Addition of ghee yields soft puttu.
• Once the puttu mixture is prepared, leave it aside for a minimum of half an hour to 2 hours.
• Once the puttu is steamed, remove the mould and leave it aside for 3 minutes and then gently push the finished puttu onto a plate.
• Store bought puttu podi/powder can be used right away.
• If using store bought rice flour, you need to roast it on low flame for 5-7 minutess before using it to prepare Puttu.

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PAZHAM PORI | ETHAKKA APPAM | RIPE PLANTAIN FRITTERS

INGREDIENTS:

1. Etahakka /Nendrapazham ( ripe plantains)- 2 nos
2. All purpose flour-1/2 cup
3. Rice flour-1 to 11/2 tbsp (optional)
4. Turmeric powder-1/4 tsp
5. Cumin seeds- 1 pinch (optional)
6. Salt-one pinch
7. Water -As required
8. Coconut oil- for deep frying

INSTRUCTIONS:

• Peel plantains and cut it  vertically into two.Cut each slice again into two .Keep aside.
• Combine all purpose flour,rice flour,turmeric powder,cumin seeds,salt and water in a mixing bowl to form a thick batter.
• Heat oil in a frying pan.Dip the sliced banana in the batter and deep fry until golden brown.Drain onto a kitchen towel and serve with tea/coffee.

NOTE:

• You can also use rice flour instead of all purpose flour ,if you like it to be really crispy on the outside.

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APPAM / PAALAPPAM

APPAM / PAALAPPAM (അപ്പം) | Kerala's Tasty Snack 

TIME:

• Prep time: 20 min
• Cook time: 45 min

INGREDIENTS:

• Raw rice - 1 1/2 cups (any rice like sona masuri) soak in water for 4-5 hours
• Grated coconut - 3/4 cup
• Cooked rice - 2 tbsps (optional)
• Salt - 1 tsp
• Sugar - 2 tsps
• Baking soda - 1/4 tsp

INSTRUCTIONS:

• Drain the rice and grind it along with grated coconut and cooked rice in a mixer grinder. Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine.
• In a stainless steel vessel, add 1/4 cup of the ground batter and 3/4 cup of water. Place it over very low flame and go on stirring constantly. It will begin to thicken, continue stirring vigourosly till it appears like a transparent thick mixture. Turn off heat and bring to room temperature.
• Add the cooled cooked batter to the remaining ground appam batter and mix well such that there are no lumps. Add 1/4 to 1/2 cup water, if necessary. This batter should not be too runny like rava dosa batter not thick like a masala dosa batter. It should be a slightly thick pouring consistency.
• Place lid and ferment this batter overnight. It will almost double in size on fermentation.
• At the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter.
• Heat the non-stick appam pan on medium flame for 2 mts. There is no need to add oil while preparing appams. Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.
• Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.
• The edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
• Prepare appams with the rest of the batter. There is no need to add oil for preparing appams in a non stick pan.
• Serve warm appams with vegetable or chicken stew, egg roast or sweetened coconut milk.

NOTES:

• Left over fermented batter can be refrigerated upto 2 days and not beyond that as it has coconut.
• If using toddy, add 1 cup toddy instead of water.
• If using active dry yeast instead of cooked appam batter, add 1 tsp yeast to 1/4 cup of luke warm water and 2 tsps sugar. Leave aside for 15 mts and the yeast will dissolve, froth and double in size. Add this to the ground appam batter and mix well. Place lid and let it ferment overnight in a warm place. Next add morning, add salt to the fermented batter, mix and prepare appams.
• There is no need to flip the appam to cook the other side.
• Left over batter that has been refrigerated and used on the second day can be sligthly diluted with very little water.

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IDIYAPPAM | ഇടിയപ്പം | Nool Puttu - Sevai

 IDIYAPPAM | ഇടിയപ്പം | Nool Puttu Recipe

TIME :

Preparation time: 10 minutes 
Cooking time: 10 minutes 

INGREDIENTS:

• 2 cups of rice flour
• 2 to 2.5 cups of water (more or less)
• To taste: salt
• 3-4 tbsp of grated coconut

INSTRUCTIONS: 

1. Mix the rice flour and salt together. Heat the water until bubbles start appearing at the bottom of the pan. When the water is just about boiling, add to the rice flour a cup at a time.

2. Start mixing vigorously with the back of a spatula until the rice flour is coming together to form a moist dough. Add more rice flour if your dough is too watery and sticky and add more water if it's too dry.

The dough should be just moist and you should be able to form a small ball easily without it sticking to your fingers.

3. Working quickly while the dough is still warm, Take a fistful of it and form into a log.

4. Place firmly into your idiyappam press or mould.

5. Sprinkle some coconut over the tray or plate you are going to use to steam the idiyappam. Suma uses a banana leaf which she places on the steamer plate and it lends a wonderful flavour to the idiyappam.

6. Start pressing the idiyappam onto the tray or banana leaf in a concentric circle

... until you have a not-too-thick mound of idiyappam

Make sure it's not too thick otherwise it won't steam properly. PS: you can totally use your idli mould for this. The idiyappam pieces will just be much smaller

7. Place on streamer.

8. Steam for about 10 mins.

9. Open, unmould, and enjoy hot with some Kerala potato stew.

NOTES :

1. All measurements for this recipe are approximate since Suma just dumped the flour and water together before I could measure it exactly. Please take care while mixing the dough, that's the trickiest part and takes a little bit of practice
2. Don't use boiling water since that will cook the rice flour and make it hard to press. The water just needs to be very hot
3. If the idiyappam dough is too dry, it won't be easy to press
4. Use regular rice flour or those marked as idiyappam flour. If the rice flour is too glutinous, the idiyappam won't taste good
5. Sprinkle more coconut on top before serving if that makes you happy

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UNNIAPPAM | ഉണ്ണിയപ്പം Kerala's Snack

Unni Appam Recipe 

 Ingredients

1. Rice  powder- 2 cups
2. Jaggery ( Sharkara) -3/4 cup to 1 cup ( according to taste)
3. Water-1/2 cup 
4. Coconut pieces-1/4 cup
5. Ghee ( Neyy ) -1 tbsp
6. Banana (palayan kodan pazham)-1 or 2  nos
7. Baking Soda-1/4 tsp(optional)

 Method

• Add water to grated jaggery and heat until it is melted.Let it cool.
• Heat ghee in a pan and add the coconut pieces.Fry until it turns golden brown.
• Grind banana to form a smooth paste.Keep aside.
• Combine together rice powder,melted jagerry and banana puree.Pour in  more water as required to get a consistency of idili batter.Add fried coconut pieces and baking soda.Mix well and keep aside for 1 to 2  hours for fermentation.
• Heat oil in a unniappachatti,when oil is hot reduce the flame to medium and pour a tablespoon of batter into each hole.
• After 2 to 3 minutes,turn the unniappams using a fork.Cook  until it turns golden brown.
• Drain on a kitchen towel.

 Note

• You can adjust the quantity of jagerry according to your taste.
• You can also add 2 to 3 powdered cardamom and 1/8 tsp ginger powder if desired.

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