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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POROTTA | South Indian Porotta

POROTTA | South Indian Porotta (Paratha)

TIME :

• Prep time: 60 min
• Cook time: 30 min

INGREDIENTS:

• Maida - 4 cups (plain flour or all purpose flour)
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 1/3 cup to 1/2 cup, approx
• Water - as required

INSTRUCTIONS:

• In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
• Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
• Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
• Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
• Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
• Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
• On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
• Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
• Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
• Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.

NOTES:

• At every stage, the shaped out dough - tennis sized balls/rolled out thick rotis/thin sheets/rosettes/rolled out parottas should be well greased at all times.
• Allow to rest for at least 10 mts at each stage of the parotta making process.
• Crushing the hot off the stove roasted parotta is essential step that is not to be missed.

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ELA ADA | STEAMED RICE FLOUR PARCEL | ഇല അട

ELA  ADA ( ഇല അട ) | STEAMED RICE FLOUR PARCEL

INGREDIENTS:

1. Rice flour- 1 cup
2. Boiling water- as required
3. Salt- 1 pinch
4. Banana leaves/Parchment paper- cut into rectangles 

For filling

1. Grated jaggery-1/4 to 1/2 cup
2. Water-2 tbsp 
3. Grated coconut-3/4 cup
4. Cumin powder-1 pinch (optional)
5. Cardamom powder-1 pinch

INSTRUCTIONS :

• Melt jaggery with 2 tbsp water over medium low heat.Switch off the stove and add grated coconut,cumin  powder and cardamom powder .Mix well and keep aside.
• In a large mixing bowl ,add rice flour and salt.Pour boiling water and mix well using a wooden spatula.Allow this to cool slightly and knead well to form a soft dough.
• Take a lemon sized portion of the prepared dough and place it onto a piece of  banana leaf and flatten it using your finger tips to form a thin and even layer of dough on it.(If the dough is sticking to your fingers ,dip your finger tips in water once in between)  
• Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges.Repeat the process with the rest of the dough.
• Place this in a steamer and steam for about 10 to 12 minutes.
• Allow it to cool slightly before serving.

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Lime Juice : നാരങ്ങാ ജ്യൂസ്‌

LIME JUICE  / നാരങ്ങാ ജ്യൂസ്‌ Recipe

INGREDIENTS:

• Lime - 100g
• Water - 1 litre
• Sugar - 8 tablespoon

INSTRUCTIONS:

1. Squeeze juice out of lime and set aside. May 100g lime yields 100cc of juice.
2. Dissolve sugar in water.
3. When syrup is cooled, add in lime juice and mix.
4. Serve chilled.

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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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BANANA CHIPS - ഏത്തക്ക ഉപ്പേരി

KERALA BANANA CHIPS - ETHAKKA UPPERI RECIPE

TIME :

Preparation time: 30 minutes 
Cooking time: 15 minutes 
Recipe Source: Amma

INGREDIENTS :

• 3 unripe plaintain (ethakka)
• 1 tsp of turmeric powder
• 1 tbsp of salt
• 4-5 cups of coconut oil

INSTRUCTIONS :

1. Make grooves into the skin of the plaintain and peel it off gently. Save the skin for a thoran (waste not!)
2. Mix the turmeric powder in a bowl of water and immerse the peeled plaintain in this. Let it rest for 30 mins
3. Heat oil in a pan and let it reach almost-smoking point
4. Pat the soaked plaintain dry using kitchen towels, it's ok if it's a bit moist
5. Using a slicer, slice the plaintain into thin discs. You can directly do this into the hot oil (which needs more practise) or do this into another bowl and then add it to the hot oil
6. The chips will sizzle A LOT and then start to brown a bit. Don't let it turn too red, that will spoil the taste. The sizziling will almost subside when the chips are ready
7. Mix the salt in about 2 cups water and keep ready
8. Sprinkle this salt water over the chips when they are still in the oil but ready. Be careful while doing this since the oil is hot - just sprinkle, don't pour
9. Give it a mix and then drain the chips to a kitchen towel to soak up the excess oil
10. Fry all the banana pieces, let cool, and store in airtight containers. Since coconut oil tends to go rancid pretty quickly, finish off the chips within 2-3 days or store in the refrigerator for up to a month

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Paal Payasam | Rice Kheer

Paal Payasam Recipe | Rice Kheer Pecipe | പാല്‍ പായസം 

Preparation time: 5 minutes 
Cooking time: 1 hour 
Serves 4-6
Recipe source: amma (payasam in picture made by bedhamma, her sis)

INGREDIENTS  :

• Milk - 500 ml (2 cups) 
• Sugar - 1/2 cup (adjust to taste) 
• Raw rice/ Unakkalari - 1/4 cup

INSTRUCTIONS : 

• Add 2 cups water to the milk and bring to boil in a heavy-bottomed pan. Once the milk boils, add the sugar and simmer until it reduces to half. 

• Add the washed rice and continue to cook on very low flame, stirring frequently until the milk thickens further and the rice is cooked soft. 

•  Remove and serve warm / chilled. 

NOTES :

• For a quick paal payasam (rice kheer), just add all ingredients (don't add water) to a pressure cooker and cook for 2-3 whistles. When the pressure leaves, open the lid, add 2-4 tbsp of condensed milk and bring to boil before removing from fire and serving. Adjust sugar accordingly since the condensed milk will make it too sweet if you use the same amount of sugar used otherwise
• Adding anything else to the payasam like cardamom pods or cashew nuts will distract you from the actual flavour that's meant to be pure milk so keep it simple folks

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Semiya Payasam | Vermicelli Kheer

Semiya Payasam | Vermicelli Kheer | സേമിയ പായസം 

INGREDIENTS :

1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
2. Vermicelli/semiya - 1 cup ,heaped
3. Milk-8 to 9 cups( about 2 ltr)
4. Sweetened condensed milk- 1 Tin( 400 gm)
5. Sugar- 3 to 4 tbsp( or according to taste)
6. Cardamom powder,freshly ground- 1/2  tsp
7. Ghee- 1 to 2 tbsp

INSTRUCTIONS :

Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.

Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.

Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.

Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.

Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

NOTES 

• Adjust the quantity of sugar according to your taste.
• Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.

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WATERMELON JUICE

WaterMelon Juice Recipe | തണ്ണിമത്തന്‍ ജ്യൂസ്‌ 

INGREDIENTS

1. Watermelon chopped-4 cups
2. Lime juice-1tbsp
3. Ginger chopped-1tsp
4. Sugar/Honey-3-4 tbsp(or according to taste)

INSTRUCTIONS

• Blend all ingredients together.
• Add ice cubes.
• Serve immediately.

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KADACHAKKA THEEYAL

KADACHAKKA THEEYAL RECIPE

Ingredients :

1. Kadachakka /Breadfruit diced-1 1/2 cup
2. Potato diced- 1 small
3. Shallots sliced vertically-10 to 12 nos
4. Turmeric powder- 1/2 tsp
5. Tomato-1 big
6. Curry leaves- 1 sprig
7. Garam masala- 1/2 tsp(optional)
8. Mustard seeds
9. Salt to taste
10. oil
11. Water

To roast and grind :

1. Coconut grated- 1 cup
2. Red chilies- 5 nos
3. Garlic- 2 cloves
4. Coriander seeds-1 tbsp
5. Shallots-4 nos
6. fenugreek seeds-1/4 tsp
7. fennel seeds- 1/4 tsp
8. Cumin seeds-1/4 tsp
9. Cloves- 2 nos
10. Cinnamon stick - 1 1/2 " piece
11. Chili powder-1/2 to 1 tsp
12. oil- 1 tsp(optional)

Instructions :

• Heat oil in a pan and add mustard seeds and let it splutter.
• Add curry leaves and shallots and potato.Saute for a minute.
• Add kadachakka/breadfruit , tomato , turmeric powder,salt and water.Cook till tender.
• Meanwhile,heat 1 tsp oil in a pan and roast ingredients 1 to 9 (of  ingredients to roast and grind),stirring continuously.
• Roast till coconut turns golden brown.Now add chili powder and roast for a minute.Switch off the stove.
• Allow it to cool  and grind this to form a smooth paste without adding water.
• Add the coconut paste to cooked kadachakka/breadfruit and adjust salt to taste.Add garam masala(optional).Cook till the gravy thickens. 

Serve with rice

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PAZHAM PULISHERY || പഴം പുളിശ്ശേരി

 Pazham Pulishery Recipe || പഴം പുളിശ്ശേരി 

Ingredients

1. Nendrapazham/Ripe plantain(cut into bite sized pieces)- 1 no
2. Green chili(cut lengthwise)- 2nos
3. Chili powder- 1/4 tsp
4. Turmeric powder- 1/2 tsp
5. Grated coconut- 1/4cup
6. Cumin seeds/jeerakam- 1/2 tsp
7. Yogurt- 3/4 cup
8. Water

For tempering

1. Mustard seeds
2. Fenugreek seeds/Uluva- 1/4 tsp
3. Curry leaves- 1 sprig
4. Red chilies- 3 nos
5. Shallots /Chumanulli sliced- 2 nos(optional)
6. Oil

Instructions

• Grind grated coconut and cumin seeds to a smooth paste.
• Cook plantain/nendrapazham with green chilies,chili powder , turmeric powder and enough water.Once it is cooked and is soft add the ground coconut and salt to taste.
• Simmer for 2 minutes.
• Switch off the flame and add yogurt immediately and mix well.

For tempering

• Heat oil in a pan ,add mustard seeds and let it splutter .
• Add fenugreek seeds,curry leaves,red chilies and shallots.Saute till done .
• Pour it over the pulishery and mix gently.
• Serve with rice.

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