Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Wednesday, September 29, 2010

Vattayappam (Kerala Rice and Coconut cake)

Recipe No: 85
Whenever we have a church prayer at home, my mother makes this, even if her three kids votes against it every time. But to the surprise this will be the first item in the menu to be over!!! The elder people in that community seem to adore this slightly sweet snack. Made with raw Rice and Coconut, this steamed goody is certainly a favorite among most of the Christian families.
Ingredients                             Makes two 8 inch ones
  • Raw Long Grain Rice……..............2 Cup
  • Unsweetened Grated Coconut….1- 1 ¼ Cups (If it is freshly grated 1 Cup and if it is frozen 1 ¼ Cups)
  • Instant Yeast…………………..........2/3 Teaspoon
  • Salt……………………………………....1/4 Teaspoon
  • Sugar………………………………....…4 Tablespoon
  • Cashew nuts and Raisins as needed
Method of Preparation
  1. Wash rice properly and soak in water for4- 6 hours.
  2. Grind soaked Rice together with Coconut into an almost smooth consistency using a blender. The batter should not be too runny.
  3. Pour this into a container and mix in the Yeast and 1 Tablespoon Sugar. Cover it and put this in a warm place to ferment for about 4 to 6 hours.
  4. Add Salt and the rest of the Sugar; mix well and let it rise once more for an hour.
  5. Pour this into a mold and cover it with a foil. This will prevent the water vapor from falling back into the mold.
  6. Place it in a steamer and steam it till done. Half way through open the cover of the mold and place the Cashew nuts and Raisins on top of the half cooked Vattayappam in a decorative manner and let it cook through until an inserted toothpick  comes out clean.
  7. Once cooled, cut into desired shape and serve.
  • The consistency of the batter should not have to be extra smooth. Some graininess is okay.
  • Freshly grated Coconut has an intense flavor than the frozen Coconut. So you need only less amount if you are using fresh.
  • Adding salt in the first place may retard the growth of Yeast. So try to add it after the first rise.
  • Instant Yeast can be put directly into the batter without diluting with water. But if you are using old fashioned Yeast then you must dilute it with 2 Tablespoons of water and keep it covered till frothy to activate and then pour the mixture into the batter.
  • You can manage the level of sweetness by adding more or less amount of sugar.
  • Fill the mold only till half as this rise really good while steaming.
  • Adding Cashew in the middle of steaming will prevent them from sinking to the bottom.

Make it, enjoy the deliciousness and 
serve it to your family with love…


sonali koshy said...

Hi, I tried your palappam recipe and it turned out excellent. Tried your Vattayappam the other day, but wasn't too sure of the steaming time. I think I over steamed it.
Kindly advise.

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