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Saturday, March 7, 2020

Aappam

Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
1.5 cups grated Coconut
1/3 tsp Dry Yeast
1 tsp Sugar
Salt to taste
Aappam Tawa / Chatti

Recipe:
Soak rice in water for about 6-8 hrs. Wash soaked rice 2-3 times and keep them aside.

Put 1/3 tsp dry east in a bowl. Add sugar and 1/4 cup of Luke warm water and mix them well. Keep it aside for about 30 mins.


Grind soaked rice, grated coconut into smooth paste by adding sufficient amount of water.

Take 2 Tbs of prepared batter, around 1/2 cup of water and mix them well and put it in a thick bottomed vessel/pan. Heat it in low/medium flame and keep stirring the batter until all the water content gets evaporated and forms a thick batter as shown in the picture below.


Add the above mix and east mix to the already ground batter and grind them together for about 1 min. Pour this to a vessel and ferment the batter for about 6-8 hrs.

Add required amount of salt, water and mix them well. The consistency of the batter should be like that of milk.

Heat the Aappam Chatti and pour the little amount of batter as shown in the picture below.

Immediately turn around the Chatti to spread the batter evenly as shown in the picture below.

 Cover the lid and cook this for about 2-3 mins in low/medium flame.

Serve hot with ghee or coconut oil along with Kurma / Veg Stew / Chutney or Sambar.  The ingredients mentioned above will serve around 15 Aappams. I tried this recipe from Link. Thanks for the recipe.

Saturday, February 29, 2020

Veg Stew

Ingredients:
1 medium sized Carrot
20 - 25 Beans
2 medium sized Potato
1 cup soaked or fresh Green Peas
1 medium sized Onion
1/2 - 3/4 tsp Ginger Garlic paste
1/5 -2 cups fresh/frozen Coconut or 1.5 - 2 cups fresh Coconut Milk
Salt to taste
2 - 3 Cloves / Lavanga
5 - 8 Black Pepper / Kalu Menasu
1/4 inch sized Cinnamon / Dalchini
1 Bay leaf / Dalchini Ele
1/2 Ansi seed
1 - 2 Green Chillies
2 - 3 strands of Curry leaves
2 - 3 tsp Coconut Oil

Recipe:
Chop beans, carrot, potatoes into small pieces as shown in the picture below.

Add these chopped ingredients, soaked green peas in a pressure cooker add salt, around 1/2 cup of water and cook them well. (3 whistles).
Chop onion into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put oil in a pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add all the dry masala ingredients, green chillies, curry leaves and fry them in low/medium flame for about 2 mins.

Add chopped onion and fry them for about 4-5 mins until onion is cooked.

Add cooked vegetable and mix them well.

Grind 2 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a vessel having cooked vegetables and bring them to boil.
Add thick coconut milk, salt and bring it to boil.  Keep the curry in low flame for about 2-3 mins.

Server hot. It goes well with Aappams, Chapathi, Roti etc.