Kanji Payar Pappadam with Chammandhi

This is a traditional kerala recepie and i love the heavenly combination a lot!!! its  alip smacking dinner item... Off to the recepie!!

Ingredients:-

• Rice - 1 Cup.
• Green Moong Dal/Pachha Payar - 1/2 Cup
• Scraped Cocnut - 1/4 Cup.
• Cumin Seeds - 1/2 Tsp
• Ghee - 1Tbsp

Method:-

• Transfer the Rice and Green Gram Dal to a pressure cooker.
• Add double the water of it.
• *Cook the rice combo for 4 Whistles and lower the flame for 10 mts.
• Switch off the stove and leave it aside.
• Take ghee in a pan and add the cumin seeds.
• Allow the bursting to finish and transfer the same to kanji.
• Add the scraped coconut and your delicious Kanji is ready

 You can have this with either Coconut Chutney or Raw Onion Chutney

Idiappam - String Hopers

Idiyappam or sevai is a regular breakfast in our home in Kerala. In fact, steamed rice-based dishes are the most common and until I moved out and started cooking on my own, I never realised what a luxury it was to eat the hot, healthy, and delicious breakfasts that seemed to waltz effortlessly out of my mom's kitchen. The most common breakfast items at home are idli, dosa, idiyappam, puttu, appam, adai, kozhukkattai, chapati, and on rare occasions, toast with homemade butter. See what I mean? Among many other things in life, I believe that a hearty and healthy breakfast is a dying thing. It's definitely mourned in the home that I've set up now which sees idli or dosa on the best days for breakfast, but rarely anything more elaborate. I try to compensate with a hearty brunch or lunch but it's just not the same thing.

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:

• 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.

• 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.

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

• Place firmly into your idiyappam press or mould.

• Start pressing the idiyappam onto the tray in a concentric circle

         

•  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

• Place on streamer.

• Steam for about 10 mins.

• Open, unmould, and enjoy hot with some Kadala Curry,Veg Kurma,Pulisseri

                   

Notes:

1. All measurements for this recipe are approximate. 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

Putt- Steamed Rice Cake

Puttu – steamed rice cake layered with coconut is the traditional breakfast item in Kerala, Southern most state of India. Puttu can be otherwise explained as steamed cylinders of rice powder layered with coconut.
There are a variety of side dish combination for Puttu. Puttu & Banana, Puttu & Kadala (chick pea curry),  Puttu, Cherupayar Thoran (Green Gram Stir Fry) & Pappad etc
The beauty of the dish is not only in its taste but also the easiness to prepare!To steam Puttu in a cylindrical shape you need a Puttu maker or Puttu Kutti. Now a days you get Chiratta Put Maker also.

The Puttu Maker has 2 parts: Puttu Kudam (Pot in which water is boiled) and Puttu Kutti (cylindrical steamer kept over the pot)

Chiratta Putt Kutti is something which is similar to the above, but we assemble the chiratta Putt Kutti in a Cooker.
                                  

 

Ingredients:-

Raw Rice(Pachari) - 1/2 kg
Coconut - 1/2 of one
Water - to sprinkle
Salt - As reqd

Method:-

• Soak rice in water for 4 hrs.
• Leave it to drain and grind it to make fine powder.
• Heat the powder for 5 minutes. While heating it, keep on stirring.
• Keep the fried powder to cool.
• Mix salt with water and sprinkle this to the powdered rice just to make the powder wet(do not put a lot of water).
• For making puttu, use PUTTUKUTTI. Put a handful of grated coconut in the puttu kutty and then put rice powder till half followed by another handful of grated coconut. This is done till the top. Close the lid and steam it for 2 minutes.

Note :  

• Instead of making puttu powder, you can use rice flour (1 cup) instead and follow the same procedure to make it.
• Serve puttu hot.
• Best combination for puttu is with Kadala Curry

 

Avial

Avial is a yummy blend of different veggies in a spicy coconut and yoghurt gravy flavored with coconut oil. It makes use of vegetables like, Ashgourd, pumpkin, raw banana, yam, drumstick, yard long beans, snake gourd, carrots and French beans. Some people even add eggplants or brinjals. But I don’t add it. Some people prefer to substitute yoghurt with raw mango or tamarind pulp. Avial is made in two ways, one has more gravy and can be mixed with rice, just like Mor Kuzhambu, we call it Avial Kootan and the other is Gatti Avial, which is slightly thicker in consistency and acts more like a side dish for Sambar or Molagootal. 

I have to mention here, that Adai is my Husband’s and my dad's the most favorite dish. And he loves the combo of Adai with Avial. So whenever we have Avial for lunch, the dinner menu gets fixed immediately as Adai.

What you’ll need

1   

·         Ashgourd – 100 gms

·         Pumpkin – 100gms

·          Raw banana – ½

·         Yam – 100gms

·          Carrot – 1 Medium

·         Drumstick – 1

·         Beans – 4 – 5

·         Potato – 1 small

·         Turmeric Powder – a pinch

·         Salt to taste

·         Yoghurt – ½ cup slightly sour

·         Coconut oil – 1 tbsp

·         Curry Leaves a few

To Grind

1.       Scraped Coconut – 1 ½ cups

2.       Green chillies – 4 – 5 ( adjust according to taste)

Method

Wash peel and cut all vegetables lengthwise into about 2” sized pieces.

In a heavy bottom Kadai, add the Yam, plantains, ashgourd, at the bottom (since these veggies take slightly longer time to cook) and then add the other veggies. Add a pinch of turmeric powder and salt to taste. Add about 1 cup of water and cook covered until the vegetables are just done. They should not get mushy. If after the veggies get cooked there is lot of water remaining, cook uncovered till the moisture has almost dried up.

In the meanwhile, grind fresh scraped coconuts with the green chillies into a fine paste using very little water.

Add the ground paste and the slightly sour yoghurt. Mix slowly without mashing the vegetables. Add curry leaves and drizzle the coconut oil. Mix carefully until the veggies are coated with the coconut and yogurt. Remove from heat.

Yummy gatti avial is ready. This can be used as a side dish for Sambar and rice or with Molagootal. Or as I mentioned with Adai.

To make Avial Kootan, i.e aviyal of pouring consistency, use more of yoghurts and do not let the water evaporate while cooking the vegetables. This is best had with pappadms.

Avial

Avial is a yummy blend of different veggies in a spicy coconut and yoghurt gravy flavored with coconut oil. It makes use of vegetables like, Ashgourd, pumpkin, raw banana, yam, drumstick, yard long beans, snake gourd, carrots and French beans. Some people even add eggplants or brinjals. But I don’t add it. Some people prefer to substitute yoghurt with raw mango or tamarind pulp. Avial is made in two ways, one has more gravy and can be mixed with rice, just like Mor Kuzhambu, we call it Avial Kootan and the other is Gatti Avial, which is slightly thicker in consistency and acts more like a side dish for Sambar or Molagootal. 

I have to mention here, that Adai is my Husband’s and my dad's the most favorite dish. And he loves the combo of Adai with Avial. So whenever we have Avial for lunch, the dinner menu gets fixed immediately as Adai.

What you’ll need

1   

·         Ashgourd – 100 gms

·         Pumpkin – 100gms

·          Raw banana – ½

·         Yam – 100gms

·          Carrot – 1 Medium

·         Drumstick – 1

·         Beans – 4 – 5

·         Potato – 1 small

·         Turmeric Powder – a pinch

·         Salt to taste

·         Yoghurt – ½ cup slightly sour

·         Coconut oil – 1 tbsp

·         Curry Leaves a few

To Grind

1.       Scraped Coconut – 1 ½ cups

2.       Green chillies – 4 – 5 ( adjust according to taste)

Method

Wash peel and cut all vegetables lengthwise into about 2” sized pieces.

In a heavy bottom Kadai, add the Yam, plantains, ashgourd, at the bottom (since these veggies take slightly longer time to cook) and then add the other veggies. Add a pinch of turmeric powder and salt to taste. Add about 1 cup of water and cook covered until the vegetables are just done. They should not get mushy. If after the veggies get cooked there is lot of water remaining, cook uncovered till the moisture has almost dried up.

In the meanwhile, grind fresh scraped coconuts with the green chillies into a fine paste using very little water.

Add the ground paste and the slightly sour yoghurt. Mix slowly without mashing the vegetables. Add curry leaves and drizzle the coconut oil. Mix carefully until the veggies are coated with the coconut and yogurt. Remove from heat.

Yummy gatti avial is ready. This can be used as a side dish for Sambar and rice or with Molagootal. Or as I mentioned with Adai.

To make Avial Kootan, i.e aviyal of pouring consistency, use more of yoghurts and do not let the water evaporate while cooking the vegetables. This is best had with pappadms.

Wheat Putt

Ingredients:-

Wheat Flour / Atta - 2 cups

Coconut - 1/2 cup

Salt to taste

Sugar - 2 tblspn

Water as needed

Method:-

Take wheat flour in a large mixing bowl.Steam the wheat in a steam maker. Allow it to cool  Add in salt, sugar and mix well.

Now add in water slowly and mix well with your hands. This will form into crumbles. The crumbles should not be dry, it should form into a tight ball when you hold it and it should crumble when you drop it.

Now take your puttu making gadget.

Fill water in the bottom pot of the puttu gadget and heat it up.

 Drop the holed disc inside the funnel. Now start layering the funnel.

First add some coconut in the bottom, followed by the puttu mixture, then the coconut and the puttu mixture. The top and bottom of the funnel should have coconut.

Place the funnel over the pot. Cook this for 4-5 mins till the puttu is cooked.

Now the back of a spatula,  push the disc so the puttu releases from the funnel.

Kappa Putt

Ingredients:

Tapioca /Kappa - 1 kg
Coconut - 1 1/2 cup freshly grated
Salt to taste


Method:

Peel off tapioca, cut them into big pieces, You can grate them in grater or use food processor to grate them.

Once grated, take them in a bowl. Add salt to it and mix them well.

Use your hands to squeeze the milk from it. You should remove most of the milk from it and throw that away.

Now take your puttu making gadget, Put the holed disc in the bottom and fill the bottom pot with water, place the disc placed funnel over the pot.

Sprinkle coconut in the bottom, followed by the tapioca mixture, do this alternatively. Make sure the top layer is coconut.Cover with the lid.

Place it on heat and steam it for 15-20 mins till cooked.

Now using the back of a ladle, push the puttu from the funnel and serve hot.

Ghee Rice/Neyy Chor

Ingrediants:

Basmati rice-2 cup

Onion-1 chopped

Green chilli-3

Ginger-1 tblspn minced

Garlic-1 tblspn minced

Cinnamon / Pattai-1  inch piece

Cardamom / Yelakai-5

Cumin seeds / Jeerakam-1 tsp

Salt to taste

Ghee / Clarified Butter / Butter-3 tblspn

Coconut milk-1 cup

Coriander leaves/Cilantro-for garnishing

Saffron colour as needed

Method:

Soak Rice for 30 mins..Drain it and set aside...

Heat ghee or butter in a heavy bottomed pan..

Add cinnamon,cumin seeds,cardamom and mix well.

Add in ginger and garlic...Fry this for 1 min.

Add in onions and green chilli and cook till golden brown..Season with salt...

Add in rice and mix well..Pour in the coconut milk and 3 cups of water and bring this to boil..

Add in saffron colour and mix well...

Cover and simmer for 15 mins or untill all water is absorbed..

Fluff it with fork...Garnish with cilantro..

Serve with your favorite curry..

Vegetable Stew- Side dish for Appam.

Aaappam and veg Stew is the favourite dish of we Malayalees. Its such a delicious dish that all will be tempted towards that. My family loves my Aaapam and veg Stew that I make.I had studied this recepie from my Amma. She is an expert in all forms of cooking.... So here goes the recepie for the same...

Vegetable Stew

Ingredients :-

• Potato(Cut into square pieces)     2
• Onion(Cut into square pieces)      4
• Carrot(Cut into sqaure Pieces)   2
• Beans(Cut length wise slantingly)     10
• Green Peas(Fresh Peas)  100 gms
• Coconut Milk   1 full coconut (You need onnam paal and randam paal )
• Green Chillies    10 (can increase/decrease the count depending on ones choice)
• Curry Leaves
• Coconut Oil   2 Table Spoons

 In a pressure pan put all the vegetables along with randaam paal. Add green Chillies, salt. Cook it for 2 whistles. Allow it to go off. Open the pan, add curry leaves and coconut oil. Keep it aside for cooling.At last add the onnam paaal. the delicious Stew is ready!!!!!!!!!!!!!!!!!

             

How to Make onnam paal and randam paal

You will get the coconut milk powder as a readymade packet in the market. but I don prefer that. i usually go for the home made one.Here is how u make coconut Milk..

Grate the coconut. Add 1 glass of mild hot water. Grind it to paste in mixie and drop the paste into a seiver. Squeeze the siever so that the milk falls off to another vessel. This is the onnam Paal.This should be always concentrated. Repeat the same procedure for getting randaam paal also.!!!!!