Vegetable Stew

Recipe No: 286
This is the vegetarian/ vegan version of the Stew (For Chicken Stew recipe click here) which we just love. Even though the best combination for this is Palappam, Bread is also an option.

Ingredients

• Vegetables cubed…………......2 – 2 ¼ Cup (I used Carrots, Beans, Potatoes and Fresh Green Peas)
• Oil…………………………………...1 Tablespoon
• Whole spices……………….......3 Cardamom pods, 6 Cloves, 1 one inch Cinnamon piece and ½ of a Star Anise; all crushed fine)
• Onion sliced thin……………....1/3 cup
• Ginger chopped fine...……....1 Tablespoon
• Garlic chopped fine...…….....1 Tablespoon
• Indian Green chilly…………..2 split into halves (Depending on your taste)
• Curry Leaves……………………2 Sprigs
• Tomato sliced…………………...1/2 small
• Thin coconut milk……………..1 1/3 cup (mix 1/3 cup canned thick coconut milk with 1 cup water)
• Thick coconut milk…………....3/4 cup
• Pepper powder……………….....1/4 Teaspoon
• Garam Masala Powder.........1/4 Teaspoon (Homemade preferred)
• Vinegar…………………………….1/4 Teaspoon
• Coriander leaves chopped…..2 Tablespoons
• Salt as per taste
• Oil…………………………………….1 Tablespoon
• Shallot sliced………………….....1
• All Purpose Flour……………....1 Teaspoon (Maida)
• Water……………………………….1/4 cup (Can use thin Coconut Milk instead)

Method of Preparation

1. Heat 1 Tablespoon of Oil in a pan on medium heat, add the crushed whole Garam Masala and saute till fragrant.
2. Add chopped Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf; saute till everything is wilted for about 2 minutes.
3. Add the Vegetables and continue sautéing for 2 minutes on high heat.
4. Add thin Coconut Milk. Once it is boiled, reduce the heat to medium low; add the Salt and cook till the Vegetables are almost done.
5. Add sliced tomato and continue cooking.
6. In another shallow pan add 1 Tablespoon of Oil and saute the Shallots and a sprig of Curry Leaf till brown.
7. Adjust the heat to low and add 1 teaspoon of Flour and fry till its raw smell is gone for about 45 seconds. Do stir continuously at this stage.
8. Add ¼ cup water and mix till everything is combined well without any lumps. Add this to the already cooked stew and mix well. (This will thicken the stew and give a nice taste.)
9. After a minute of boiling, add the thick Coconut Milk, Pepper Powder, Garam Masala Powder, Vinegar and Coriander Leaves. Check the seasonings and add more Salt if needed.
10. Once the stew starts to simmer along the edges, switch off the heat and let it sit for 10 minutes before serving hot or warm with Palappam or Bread.

Notes:

• If you are using dried Green Peas in this recipe, precook it and then use towards the middle of cooking. (Cook properly, but avoid mashing.)
• Don't use too much of Carrots (Use one medium sized) for this curry, as it gives an undesirable sweetness to the dish.
• Don’t let the Stew boil once the thick Coconut Milk is added to avoid the Coconut Milk from separating.
• You can use Rice Flour instead of All Purpose Flour too.

 




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

Tharavu/ Duck Curry

Recipe No: 229

All of us at home loves breakfast and as weekday mornings are too busy for a Kerala style breakfast, I make those items mostly for dinner so that we can all sit around the table and eat comfortably, listening to that days adventures of our little ones. As I was having some Duck in the back of my freezer, I decided to make Duck Curry and Palappam. Come on ... Appam and Duck Curry… is there a better combination than that? Is there is anything worth to sit around the tables for?

Ingredients                                         Serves 4-5

To Marinate

• Duck………………………...700 grams (cut into small pieces; include some skin too)
• Salt…………………………..1 Teaspoon
• Black Pepper Powder…1/3 Teaspoon
• Vinegar…………………….1 Teaspoon

To Saute

• Oil………………………….…..1 Tablespoon
• Onion sliced thin………….1 Cup
• Indian green Chilly………2 (slit)
• Curry Leaves……………….2 Sprigs
• Ginger Garlic Paste.........2 Tablespoons
• Red Chilly Powder……….2 Teaspoons (I used Kashmiri Chilly powder)
• Coriander Powder………..3 Tablespoons
• Turmeric Powder………...1/2 Teaspoon
• Garam Masala Powder…1 Teaspoon
• Tomato…………………….…1 Big chopped
• Thin Coconut Milk…..….2 Cups (Mix 1/2 Cup thick Coconut Milk with 1 1/2 Cups Water)
• Thick Coconut Milk..……1 Cup
• Potato cut into wedges…2 small/ 1 large
• Salt to taste

For Tempering

• Coconut Oil…………………1 Tablespoon
• Mustard Seeds…………….1/2 Teaspoon
• Shallots sliced thin………2
• Curry Leaves……………….1 Sprig

Method of Preparation

1. Marinate Duck with the ingredients mentioned in the ‘to marinate' section and keep aside for 15 minutes.
2. Heat Oil in the pan of a pressure cooker and saute Onion, Green Chilly and Curry Leaves together with the Duck skin (if using).
3. Add Ginger Garlic paste and saute till the raw smell is gone.
4. Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; saute till the raw smell is gone and the Powders are lightly toasted for about 3 minutes.
5. Add the Tomato, followed by the marinated Duck pieces and saute on medium high heat for 5 minutes, stirring often.
6. Add the thin Coconut Milk; mix well; cover the Cooker and cook for 3-4 whistles or till the duck is almost done. (Will finish cooking with the Potatoes later.)
7. Once the pressure is gone, open the Cooker; add the Potatoes; put the heat on medium and let it cook, covered, till the Potatoes are done. (If the gravy is less add a bit more.) Add more Salt if needed.
8. Once the Potatoes are cooked, add the thick Coconut Milk and let it simmer along the edges. Switch off the heat and pour the tempering on top.

To prepare the Tempering

• Heat Coconut Oil in a pan on medium high heat and splutter the Mustard Seeds.
• Add Shallots and Curry Leaves; fry  till the Shallots are golden brown in color. 
• Pour the tempering on top of the Duck Curry and let it sit covered for 15 minutes before serving hot with Palappam. (Don't forget to mix thoroughly before serving.)

Notes:

• I used 5 small pieces of skin that gave out the Oil necessary for sautéing, even though I used only very little Oil in the beginning. If you don’t want to use skin, do avoid it and use extra Oil.
• Sauteing the Duck in the Masala before cooking is very essential as it takes away the ‘duckiness’ (The characteristic smell of Duck) of the Meat.
• Add a pinch of Red Chilly Powder into the hot Oil while tempering before pouring it over the Curry if you want a vibrant red colored appearance for the Curry.
• Tempering in Coconut Oil imparts a very good taste to the Curry, so don’t skip the process and please do it only at the end.
• The resting time at the end is important as the old people call it ‘pathrapakam’ meaning the Curry should sit in its cooking vessel for some time to get the maximum taste.

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

                                           

Pacha Pattani/ Dried Green Peas Curry

Recipe No: 210

This Curry brings a ton of memories from 12 years of my hostel life… Well, two hostels to be specific and both of them served a version of Dried Green Peas Curry. At that time, I should say, this was one of my favorites as it was better than most of the other dishes. After that hostel life, I ate Green Peas Curry only now and then, especially when my Mother in law made it, but it soon emptied its way to fresh Peas which taste very different from the dried variety.

The hidden memory of this Curry was suddenly poked when I ate this from a friend’s house and its comeback was rather strong. I started making this ever since especially because it is very easy to make, yet delicious. So here is the recipe... just like my friend explained...

Ingredients                                          Serves 3

• Dried Green Peas………………3/4 cup (wash and soak in Water for 4 hours)
• Oil…………………………………..1 Tablespoon
• Mustard Seeds…………………1/2 Teaspoon
• Onion thinly sliced…………...1/2 cup
• Split Indian Green Chilly…..4
• Ginger Garlic Paste…………..3/4 Teaspoon
• Curry Leaves…………………..1 Sprig
• Red Chilly Powder………......1/4 Teaspoon
• Coriander Powder…………....3/4 Teaspoon
• Turmeric Powder…………..…1/4 Teaspoon
• Garam Masala Powder……..1/2 Teaspoon
• Tomato………………………..….1/2 big sliced
• Thin Coconut milk………..….1 Cup
• Thick Coconut Milk……….....1/2 Cup
• Vinegar…………………………...1/2 Teaspoon
• Salt as needed

Method of Preparation

1. Heat Oil in a pan (pan of the pressure cooker will do) on medium high heat and splutter the Mustard Seeds.
2. Add Onion, Green Chilly, Ginger Garlic paste and Curry leaves; saute till it wilts. (Doesn’t have to wait till it browns)
3. Add the drained soaked Green Peas and fry for 2 minutes.
4. Add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; mix everything together really well.
5. Add the Tomato, Salt, Thin Coconut Milk and 1 Cup Water; close the cooker and let it cook till done. (It took 5 whistles in my cooker)
6. When the Pressure is gone, open the pan and add Thick Coconut Milk and Vinegar.
7. Mix well and let it start to boil along the edges.
8. Switch off the heat and serve hot with Appam or Bread (Bread was the usual hostel combo!).

Notes:

• The Green Peas should be cooked till it is soft to touch but not until mashed. If it is mashed, its skin separates which will not be a good scene.
• I like it without much gravy, but add more Water if you need more.
• This has a tendency to thicken as it sits. If it is too thick at the time of serving, please do add some hot Water to thin it.

 




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

Chocolate dipped (raised) Donuts

Recipe No: 209
There are two types of Donuts, Cake Donuts which uses Baking Powder/ Soda as the leavening agent and raised Donuts, which uses Yeast as the leavening agent and I should say the latter is hard to make but taste better than the other (at least for me).
My son is a big fan of Donuts and every now and then he will ask me to make it. He like it with Chocolate glaze, I like it with Powdered Sugar and my husband like it without any coating. So when I make it at home, I usually make an assortment of these three varieties.

Ingredients                                                Makes 12-14 

To make the Donuts

• Milk………………………..1/3 cup
• Butter……………………..2 Tablespoons
• Sugar…………………..…1 ½ Tablespoons
• Warm Water…………..1/4 Cup
• Instant Yeast……….….1 ½ Teaspoons
• Egg…………………..……1 Large
• Salt……………………..…1/8 Teaspoon
• Bread Flour…………....1 ¾ - 2 Cups (Can be substituted with All Purpose Flour/ Maida)
• Oil for deep frying

To make the Chocolate topping

• Semisweet Chocolate chips…1 Cup
• Heavy Cream/ Milk………….1/4 Cup
• Instant Coffee Powder……...1/2 Teaspoon
• Vanilla Essence………………..1/2 Teaspoon
• Sprinkles to decorate

Method of Preparation
To make the Donuts

1. Heat Milk, Butter and Salt till they are warm and the Butter is melted thoroughly. Keep aside till it cools down.
2. Dissolve Yeast and Sugar in Warm Water and keep aside for 5 minutes till it becomes frothy.
3. Mix Yeast mixture, Milk mixture, Egg and 1 cup of Flour thoroughly in a stand mixture attached with a dough hook. Do it with a whisk if you don’t have a stand mixture.
4. Add the rest of the Flour till you get a moist, sticky yet manageable dough.
5. Knead it for 5 minutes in a stand mixer on speed 2 or 8-10 minutes by hand or till it becomes elastic.
6. Keep the dough in a big container covered with a wet cloth and let it rise in a warm place till doubles in volume.

7. Once doubled in volume, punch it down and roll it till it is ½ inch thick.
8. Cut out Donuts using a Donut cutter and place in a lightly oiled tray; cover with a damp cloth and let it rise again for 20-30 minutes.
9. Heat at least 2 inches of Oil in a pan on medium high heat and deep fry the Donuts till golden brown on both sides.
10. Roll it in powdered Sugar (Add Cinnamon Powder if you like) while still hot or let it cool down for a Chocolate coating.

To make the Chocolate coating

1. Combine Chocolate chips, Heavy Cream, Coffee Powder and Vanilla Essence; heat it on a double boiler. (Heat the bowl with Chocolate on another pot with simmering Water without its bottom touching the Water)
2. Once melted and combined thoroughly, mix it for a minute or till it becomes shiny.

To assemble the Donuts

1. Dip the cooled Donuts in the Chocolate; allow the extra Chocolate to fall back; put sprinkles on top and serve.

Notes:

• The Water in which the Yeast is dissolved shouldn’t be very hot or it will kill the Yeast.
• If the Yeast mixture is not frothy after 5 minutes either you have killed the Yeast or it is old. In both cases start over again.
• Don’t make the dough too stiff or the donuts will become very dry.
• Bread Flour and All Purpose Flour (which is same as that of Maida) are different. Bread Flour contains a higher amount protein that will in turn develop a higher amount of Gluten while kneading. This Gluten is responsible for the elasticity. Thus Bread flour will make soft raised Donuts than All Purpose Flour. But you can substitute one with the other using the same measurements, even though, the results may vary slightly. Bread Flour is available near the All Purpose Flour in most of the grocery stores.
• Heating milk and then cooling it seems like a step that can be avoided, but it is very crucial in determining the texture. So please don't avoid that step.  
• Kneading is very important as it makes the Donuts soft. (I still remember the first time I made this... it was ridiculously hard!!!)
• Don't use too much Flour to make the dough. Even though the dough is sticky if you can manage it, then don't use more Flour. That will make the Donuts hard and dry.
• The doubling time for the dough will depend on the power of the Yeast and the temperature of the surroundings. So please wait till the dough doubles in your cooking conditions.
• Instead of Donut cutter, you can use one glass and one bottle cap to make Donut rings.
• You can gather all the scrap dough; knead it and let it sit for 10 minutes before rolling it again to make Donuts. 
• You can make the Chocolate topping in the Microwave, but stop and mix every 30 seconds.
• The Coffee and Vanilla in the Chocolate won't be tasted separately, but it will make the Chocolate more chocolaty.
• Be very careful when you melt the Chocolate. If you apply strong heat, then instead of melting, it will attain a hard texture which is irreversible and is called scorching. So make sure that the Water is only simmering (not boiling) when you double boil.
• If you are not planning to coat all of the Donuts with Chocolate, then please  half the recipe.

 



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

Pathiri (Rice Tortillas!!!)

Recipe No: 176
Making Pathiri used to be a challenge for me until one of my good friend, one I spend 7 years together in College hostel, moved to US. (She used to bring stacks of Pathiri  to our hostel  from her home, which we devoured so quietly that no one else around will know about it...well almost...except the smell of the Chicken Curry that accompanies,  attracted some). This dish used to be a staple at hers and I was very much interested in knowing how they make it. So willingly, she took charge as my ‘Pathiri Guru’ and even if it was ‘distant learning’ I think I grasped her pretty well. Now , after making it a few times, I am pretty comfortable in describing how to make it and I truly hope that I will make my ‘teacher’ proud with this posting…

Ingredients                                     Makes 8

For making Pathiri

• Rice Flour/ Pathiri Podi……1 Cup
• Water…………………………….1 ¼ Cup
• Salt………………………………..1/3 Teaspoon

For making the tempered Coconut Milk

• Coconut Oil…………………….1 Tablespoon
• Shallots sliced…………………2
• Coconut milk………………….3/4 Cup

Method of Preparation
To Make the Pathiri

1. Boil Water with Salt on high heat. Once boiled, drop the Rice Flour steadily into the Water with one hand while mixing with the other hand.
2. Once the Flour is dropped completely, mix it thoroughly; off the heat and leave it closed for a minute.
3. Dump it into a wide plate and when cooled enough to handle, knead it really good to make the dough smooth.
4. Divide it into 8 equal portions.

5. Roll out each portion as thin as possible. About an 8 inch circle will be good.
6. Place the rolled Pathiri  on a hot pan/ thawa on medium heat and cook one side.
7. Turn it over and let the other side also cook.
8. Turn it once more and press the top with a spatula. This will make the Pathiri puff up. (Don’t let it brown)
9. Once cooked and puffed, take it from the pan and let it cool on a parchment paper.
10. Once cooled, stack it up and cover with a foil and keep aside till ready to be used.

To make the tempered Coconut Milk

1. Heat Coconut Oil in a  pan and saute the sliced Shallots.
2. Once the Shallots are golden brown, add the Coconut Milk; let it warm up  and switch off the heat.

To Assemble and Serve Pathiri

1. When ready to be served, dip the Pathiri in the tempered Coconut Milk for a couple of seconds and serve.

Notes:

• Rice Flour for making Pathiri is very fine and it is easily available in most of the Indian stores (Pathiri/ Appam/ String Hopper/ Idiyappam Podi can be used).
• If you drop the whole Flour at once into the boiling Water, there are chances that some Flour may not combine well, so adding Flour slowly while whisking at the same time works better.
• There are chances for the dough balls to dry out. So when you take one portion to roll , knead it a bit to make it more pliable.
• If you want a perfect circle, cut out circles from the rolled out dough with the help of a plate. Knead the scraps together to make more. But I found that the Pathiri made from the rolled out scraps is a bit harder than the others. So I prefer not to cut  the sides. Some irregularity along the sides won't hurt, after all it is homemade!!!
• Don’t let the Pathiri brown while cooking.
• Once dipped in Coconut Milk, don’t keep Pathiri for long as Coconut Milk makes them soggy. So dip it in Coconut Milk only just before serving.
• You can make the Pathiri 4-6 hours in advance, but dip in warm Coconut Milk before serving (so that the dish will be warm when served).

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

Bullseye Appam/ Egg on Appam/ Egg on Laced Rice Pancake

Recipe No: 297
My Mother in Law used to make this whenever she make Appam. But when I came to US, I came to know that this is a usual dish in Sri Lankan restaurants. I can’t call this a recipe, but only a recipe idea…

Ingredients

• Appam batter…………………1 big or two small ladle (for recipe click here)
• Egg………………………….…..1
• Salt and Pepper to taste

Method of Preparation

1. Heat a Palappachatti (special pan to make laced  Rice Pancake) on medium low heat and pour the batter.
2. Swirl the pan to make the signature lace; cover and let it cook till the Appam is almost done.
3. Crack an Egg on top of the Appam, taking care not to break the Yolk.
4. Sprinkle Salt and Pepper on top of the Egg; cover the pan and let the egg cook through. The Whites should be cooked thoroughly but the Yolks should be runny.
5. Serve hot with or without a side dish.

Notes:

• Don’t use more heat than mentioned in the recipe or it will make the lace brown fast.
• I like the Egg Yolk runny, but you can cook it to the extend you want.

 




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

Mutton Stew

Recipe No: 175

Ingredients                                                               Serves 4
To Marinate and Pressure Cook

• Mutton…………………………..350 grams (Cut into small pieces, wash and drain)
• Curd………………………………1 Tablespoon
• Salt…………………………….…3/4 Teaspoon
• Pepper Powder……………….1/2 Teaspoon
• Garam Masala Powder……1/4 Teaspoon

To Make the Stew

• Oil………………………….......1 + 1 Tablespoons
• Crushed whole Spices…....4 Cardamom pods, 6 Cloves and 1 small Cinnamon piece
• Onion sliced…………….......1/2 cup
• Ginger chopped…….…......1 1/2 Tablespoons
• Garlic chopped…………......1 1/2 Tablespoons
• Indian Green Chilly.....…..3-4 slit
• Potato cubed………….........2 medium
• Thin Coconut Milk…........1 cup (mix 1/3 cup thick coconut milk with  2/3 cups water)
• Thick coconut milk...….....1 cup
• Shallots sliced……………….2
• Curry leaves………………….2-3 sprigs
• All purpose flour/ Maida...1 teaspoon
• Water……………………….….1/4 cup
• Garam Masala Powder…...1/2 Teaspoon
• Tomato sliced………………..1/2 big
• Vinegar………………………...1/4 Teaspoon
• Coriander Leaves.........…..2 Tablespoons (chopped)

Method of Preparation

1. Marinate Mutton cubes with all the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
2. Pressure cook with 3/4 cups Water till the Meat is done. (In my Pressure Cooker it took only 4 whistles, but time it according to your cooking conditions)
3. Heat a tablespoon of Oil in a pan on medium high heat and fry the crushed Whole Spices until fragrant.
4. Add sliced Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf and saute till they are wilted.
5. Add the cooked Mutton together with the gravy, cubed Potatoes and the thin Coconut milk. Cover the pan and let it cook.
6. When the Potatoes are almost cooked add the Tomato and let it cook through.
7. Heat 1 ½ Tablespoons of Oil in another pan on medium low heat and saute sliced Shallots and Curry leaves and let it brown.
8. Add All Purpose Flour and saute till the raw smell is gone. Mix in ¼ cup of Water until smooth.
9. Add this to the Stew and let it boil. (Reduce the gravy a bit if there is too much.)
10. Add thick Coconut milk, Garam Masala Powder, Vinegar and chopped Coriander leaves;  let it start to boil along the edges.
11. Add Salt and Pepper Powder if needed.
12. Switch off the heat and serve hot with Appam or Bread.

Notes:

• If you are health conscious or don’t want too much of the ‘lambiness’ follow this: Once the Meat is cooked, remove all the pieces and put the gravy for 1 hour in the fridge or 30 minutes in the freezer. By this time all the fat will be solidified on top of the gravy. Remove it with a spoon and follow the rest of the cooking.

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

Palappam/ Kerala Laced Pancake with Appapodi/ Readymade Rice Flour for Appam

Recipe No: 298
A few days before a friend wrote as a comment on my original post on Palappam

"Any idea how to prepare the same with Nirapara Appam powder?"

I happened to have some Appapodi/ Rice Four for Appam with me at the time she wrote this comment and so I made some as soon as possible and it came perfectly well. The texture of this is a bit different from the one that I used to make with Raw Rice but this came very near to what my Mother used to make in the old days using freshly made Rice flour and Toddy/ Kallu.
So Hema, I think this will help you…

Ingredients                                          Makes 12-14 Appams

• Appapodi…………………….1 heaping cup (I used standard US measuring cup)
• Yeast………………………….1/2 Teaspoon
• Sugar…………………………4-5 Teaspoons
• Coconut Milk………….…..1 Cup (thick)
• Water as needed
• Salt as needed

For Kappi/ Rice Porridge

• Rice Flour………………….2 Tablespoons
• Water………………………..1/2 Cup

Method of Preparation
To make the Kappi

1. Mix 2 tablespoons of Rice Flour with half cup Water, and then heat it on a medium low heat stirring continuously till thickened to a pasty consistency.
2. Let it cool down.

To make the Appam

1. Dissolve Yeast in ¼ Cup lukewarm Water with 2 teaspoons of Sugar and let it sit covered till frothy for about 5 minutes.
2. Mix together Rice Flour, Kappi/ Rice Porridge and the Yeast mixture and make a thick batter using enough Water.
3. Let it sit covered in a warm place to ferment for about 6 hours.
4. Once fermented (risen) add Coconut Milk, Salt and the rest of the Sugar; mix well and let it ferment for 1- 1 ½ hours more.
5. Heat the Palappam pan and ladle batter into it; swirl it around to make the signature lace; cover the pan and cook it on medium low heat until it is cooked through. (Add more Water if the batter is too thick.)
6. Serve warm with desired side dishes.

Notes:

• The Rice Flour mentioned in this recipe is specially made for making Appams. It is very fine and don’t just use any type of Rice Flour for this recipe. But you can use Rice Flour that is meant for making String Hoppers and Pathiri. This Rice Flour doesn't have Yeast or other added ingredients in it unlike the instant Appapodi.
• The Yeast I used in this recipe is instant dried Yeast. 
• Don’t add Salt during the first rising time, as it may retard the growth of the Yeast. Once the Yeast is in its full activity, add the Salt, that is, before the second rising period.
• The time to ferment will depend on the temperature of the atmosphere. So check the batter to see whether it is rising. If it rises quickly, proceed with the further steps early or wait till it rises, if it is rising slowly.
• As I wrote in my original post, the second rising period will keep the Appam soft, the second or the third time you are using the same batter.
• Add more Sugar if you need.
• Do read my original post (here) before trying this, as it may give you more details.
• This recipe will make the process of making Appam easy, especially if you have time constraints (for soaking and grinding Raw Rice) for cooking.

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

Kozhi Pidi/ Chicken and Pidi/ Chicken n’ Dumplings – Kerala Style!

Recipe No: 158

This dish had been a mystery to me for a long time… Apart from the fact that I know it is a traditional dish, I didn’t even know whose. It was a pleasant surprise when I came to know that it is actually a Christian traditional dish. I don’t know anyone in or around my family who actually make this, may be because its very regional. I did make many versions of this but this happened to be my favorite. Of course this is not my own recipe but a recipe featured in Flavors of India hosted by Dr. Lakshmi Nair that I accidentally came across in Youtube. As it featured the amounts in restaurant style,  I decided to reduced it to suit a small family of 4.

For the Pidi (Rice Dumplings)

 Ingredients                                   Serves 4

• Rice Flour………………..…1 ½ Cup (I used from a cover, but raw preferred)
• Coconut grated……………3/4 Cup + ¼ Cup
• Salt……………………………1/2 Teaspoon
• Water………………………..3 Cups
• Garlic……………………..….3 medium cloves
• Whole Cumin Seeds...….1/2 Teaspoon
• Thick Coconut Milk….….1/2 Cup
• Salt as per needed

To make and cook the Pidi

1. Mix Rice Flour, ¾ cup grated Coconut and ½ Teaspoon Salt and roast in a wide pan on medium heat till slightly pink in color. Stir constantly or the Flour in the bottom of the pan may burn.
2. Crush Garlic and Cumin Seeds and drop it in 3 cups of Water and boil it.
3. Once boiled, use enough Water from it to make soft dough out of the roasted Rice Flour mixture. (You will need approximately 2 cups) Keep the rest of the Water for later use.
4. Press the dough really nice and make small balls out of it. (Mine is a bit big but make it in the size of a small gooseberry)
5. Measure the left over Water with Garlic and Cumin and add more Water to make it 2 cups. To this add ¼ cup grated Coconut and ½ Cup Coconut milk and let it boil on high heat.
6. Once boiled nicely, add the prepared dumplings and cook it down on medium heat till most of the liquid is evaporated. Do stir often to prevent burning and add more Salt if needed.
7. Switch off the flame and leave it aside to cool.

Notes:

• Add only adequate amount of Water to the Rice Flour but press and knead really well to make the dough soft. If not soft enough the cooked dumplings will become hard.
• While making the dough balls make sure that it has a smooth outside or it may fall apart while cooking.
• Put the dough balls in the liquid only after it boils thoroughly, or it may fall apart.
• Traditionally it is kept on a banana leaf to cool. I did like it as the Banana leaf  gives its flavor to the prepared Pidi making it all the more delectable. (If you don't like that flavor, do avoid that step)

Chicken Curry

Ingredients                                               Serves 4

• Chicken……………..………..1/2 Kg (Cut into small pieces)    
• Grated Coconut…………….1/4 Cup                         
• Coconut Oil………………….2 Tablespoons
• Ginger Chopped….………..1 Tablespoon
• Garlic Chopped….…………1 Tablespoon
• Sliced Coconut pieces……2 Tablespoons
• Onion thinly sliced….…….1 Cup
• Green Chilly Sliced.……….2
• Chilly Powder……….………1 Teaspoon
• Coriander Powder………….1 ½ Teaspoons
• Turmeric Powder….……….1/4 teaspoon
• Pepper powder…………..….1/4 Teaspoon
• Garam Masala Powder..….3/4 Teaspoon
• Thin Coconut milk…………1 Cup
• Thick Coconut Milk…….….1 Cup
• Curry Leaves……………...….2 Sprigs
• Salt as needed

For Tempering

• Coconut Oil……………..…….1 Tablespoon
• Mustard Seeds…………..…..1/2 Teaspoon
• Split Whole Red Chilly…….2
• Shallots Sliced………..………2
• Curry Leaves………………….1 Sprig
• Red Chilly powder………..…1/4 Teaspoon

Method of Preparation
To make the Curry

1. Dry roast (without Oil) ¼ Cup of Grated Coconut in a pan on medium heat until brown and grind it into a smooth paste. Keep it aside till ready to be used.
2. Heat 2 Tablespoons of Coconut Oil in a pan on medium high heat and saute Coconut pieces, chopped Ginger and Garlic for 30 seconds.
3. Add Onion and Green Chilly and fry till the Onion starts to brown along the edges.
4. Lower the heat and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper Powder and Garam Masala Powder and saute till its raw smell is gone for about 2 minutes.
5. Add the Chicken and fry on high heat for a minute; add the Salt, Curry Leaves, ground roasted Coconut paste and thin Coconut Milk; cook covered till the Chicken is done.
6. Once the Chicken is cooked well, add the thick Coconut Milk and heat till it starts to boil along the edges. Switch off the heat and keep it covered for 5 minutes.

To make the tempering

1. Heat a tablespoon of Oil in another pan on medium heat and splutter Mustard Seeds.
2. Add Whole Red Chilly, Shallots and Curry Leaves and saute till browned.
3. Add the Red Chilly Powder and switch off the heat.
4. Take the Chicken Curry in a serving dish and pour the tempering over the Curry.

To serve Kozhi Pidi

1. Take some of the prepared Pidi (cooled) on a plate and pour the hot Chicken Curry on top.

Notes:

• Adding a bit of Red Chilly Powder while tempering will give a nice color to the Curry.
• The taste of this Chicken Curry is really awesome and it will go not only with Pidi but also with Appam, Rice and Flat Breads.

 






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

Breakfast Bruschetta

Recipe No: 144
This is excellent for a lazy morning brunch, which can be prepared very fast; one of my shortcuts for a Breakfast when time is short on me.

Ingredients                                         Makes 16

• Bread Slices…………………..…16 (I used ¾ cm thick French Baguette slices. The soft white Bread will also work, but as it is big it may not give so many pieces)
• Melted Butter or Olive Oil…..as needed
• Grated Cheese……………….....as needed (Optional)

For the topping

• Oil…………………………………..2 Tablespoons
• Onion chopped…………………1 Cup
• Tomato chopped………………3/4 Cup
• Beaten Egg………………..…….4 no
• Pepper…………………….………1/2 Teaspoon
• Salt as needed

Method of Preparation
To make the Filling

1. Heat Oil in a pan on medium high heat and saute the Onion until transparent.
2. Add the Tomato and continue sauteing for a minute. Don’t let the Tomato mash up.
3. Mix in the beaten Egg, Salt and Pepper. Don’t let this mixture dry up; it should be a bit on the wet side.
4. Off the heat and keep it aside till ready to be used.

To make the Bruschetta

1. Switch on the Oven on a Broil mode (high) and set the Oven rack on the second level from the top.
2. Brush the Bread slices with melted Butter/Oil and arrange on a baking tray in one layer.
3. Put this on the second rack from the top in the Oven and broil for 2-3 minutes or till the edges of the Bread browns slightly. This time will vary depending on the freshness and softness of the Bread, so keep an eye on it.
4. Take it out and turn it over and let the other side also crisp up.
5. Take it out of the Oven and top it with the Egg mixture.
6. Sprinkle Cheese on top of the Egg (if using) and keep it back in the oven for a minute or two till the Cheese melts and the sides of the Bread and top of the Egg starts to brown up slightly.
7. Remove it from the Oven and serve hot.

Notes:

• If you are using soft white Bread, set the Oven rack on the third level from the top and toast it for some more time.
• If your Bread starts to darken fast without becoming crispy, move it to a lower level in the Oven.
• If you keep this dish  for long the Bread will become soggy. This will happen fast if you use soft bread.
• This tastes the best when served hot.
• Instead of brushing the Bread with Butter or Oil, you can simply use a cooking spray.

 




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

Chicken Mappas

Recipe No: 126
Mappas is somewhat like a stew but with more spices and a lot more of Coconut milk. Even though this goes really good with flat breads, I like it the most with Appam.

Ingredients                                Serves 4
To Marinate

• Chicken……………………….600 grams (8 big pieces)
• Red Chilly Powder………...3/4 Teaspoon
• Salt……………………………..1/2 Teaspoon

To Saute

• Oil……………………………........3 Tablespoons (Coconut Oil preferred)
• Whole Spices crushed…........3 Cardamom pods, 6 Cloves, 1 small Cinnamon piece
• Onion Sliced thin……….........2 Cups
• Ginger …………………….......…3 Tablespoons (Slice into thin long pieces)
• Garlic……………………..….......3 Tablespoons (Slice into thin long pieces)
• Indian Green Chilly……........5 no (Slit into two)
• Curry Leaves…………….......…2 Sprigs
• Turmeric Powder………......…1/2 Teaspoon
• Coriander Powder………........1 Tablespoon
• Fennel Powder…………….......1 ½ Teaspoon
• Garam Masala Powder..........1 ½ Teaspoon
• Pepper Powder……………….….1/2 Teaspoon
• Medium thick Coconut milk…2 ½ Cups
• Thick Coconut milk…………….1/2-3/4 Cup
• Vinegar…………………………..…1 Teaspoon
• ½ teaspoon Garam Masala and a sprig of Curry leaf to sprinkle on top at the end.

Method of Preparation

1. Wash and dry the Chicken pieces thoroughly and marinate with Red Chilly Powder and Salt. Keep aside on the counter top for 30 minutes.
2. Heat Oil in a pan on medium high heat and add the crushed Whole spices; fry them till fragrant.
3. Add Onion, Green Chilly, Ginger, Garlic and Curry Leaves and fry them till they are golden brown.
4. Lower the heat to low and add Turmeric Powder, Coriander Powder, Garam Masala Powder, Fennel Powder and Pepper Powder and fry till its raw smell is gone for about a minute.
5. Add the medium thick Coconut milk; raise the heat and let it come to a boil.
6. Add the Chicken pieces together with enough salt (keep in mind that there is some salt already in the Chicken) and allow boiling. Once boiled, let the Chicken to cook on medium low heat.
7. When the Chicken is fully cooked, add the thick Coconut milk and Vinegar; allow boiling once more and switch off the flame.
8. Sprinkle Garam Masala Powder and teared Curry Leaves on top; close the pan and let it sit for 30 minutes. Don’t forget to mix thoroughly before serving it hot with Appam or any sort of Flat breads.

Notes:
The consistency of Coconut Milk deserves some explanation.

• If you are using Canned Coconut milk: Some Canned Coconut Milk are really thick. In that case dilute 1 cup with 1½ Cups of water to get the medium thick Coconut Milk and use 1/3 Cup of thick Coconut milk in the end. If your canned Coconut milk is not so thick then use 1 ¼ cup of Milk and 1 ¼ cup of water to make medium thick coconut milk and use 1/2 Cup of thick Coconut milk in the end.
• If you are squeezing fresh Coconut: In this case, grate Coconut from a small Coconut and keep aside 3/4 Cup of thick Coconut milk to use at the end. Combine the Milk that is obtained from second and third squeezing together and use it as medium thick Coconut milk. (If in case you obtain more than ¾ Cup thick Coconut milk, mix the extra with the medium thick Coconut milk.)

 




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

Biscuits and Gravy

Recipe No:91

The Biscuit part of this recipe is adapted from food Network’s Paula Deen  with very minimum modifications. It is a very easy recipe if you follow the directions. Please make sure to read the ‘notes’ before making attempts. Gravy part is also very easy and  it can be made with or without Sausage... Either way it goes well with Biscuits. So here goes the American style Biscuits…

Biscuits

Ingredients                                         Makes 8 big ones

• Flour………………………...2 Cups
• Sugar………………………..2 Teaspoon
• Baking Powder…………..1 Tablespoon
• Baking Soda……………....1/2 Teaspoon
• Salt…………………………..3/4 teaspoon
• Cold Butter………………..8 Tablespoons
• Cold Milk……………….….3/4 Cup
• Egg…………………………..1
• Water…………………….…1 Tablespoon
• Pepper Powder………....As per needed

Method of Preparation

1. Preheat the oven to 425˚F/ 218˚C
2. Mix together Flour, Baking Powder, Baking Soda, Sugar and Salt; mix really well.
3. Chop cold Butter into small pieces and gently mix into the flour until it makes a  coarse consistency. Small pieces of Butter should be present in the flour at this stage. If you are using a food processor this will be achieved in a few pulses and if you are using a stand mixer, mix it for two minutes or until butter forms the size of Peas.
4. Add cold Milk and mix lightly till a dough is formed.
5. Dump this into a well floured board and pat the dough together into 1 inch thick disc. Don’t knead the dough.
6. Cut the Biscuits using a round cutter of desired diameter and place them on a buttered baking sheet. Chill this for 10 minutes.
7. Beat Egg and Water together (This is egg wash) and brush the top of the Biscuits with the egg wash and sprinkle some coarsely ground Pepper  on top.
8. Bake for 14-16 minutes in the middle rack of the oven  until the Biscuits achieve a light brown color on top.

Notes:

• It is very important that the butter is cold in this recipe and it should be crumbly and not melted into the dough so that when the heat hits the cold butter it melts and the steam will make the Biscuits puff up. This is the same reason why you shouldn't knead the dough, for if you knead the heat of our palm will melt the Butter.
• You can use Red Chilly Powder to sprinkle the top of the Biscuits instead of Pepper Powder.
• The leftover Biscuits can be used to make sandwiches.

Sausage Gravy 

Ingredients                                       Makes 1 1/2 Cups

• Spicy Italian Sausage......….1 (Uncooked is the best)
• All Purpose Flour…………....1 ½ Tablespoons
• Milk……………………………....1 ½ Cups
• Oil…………………………………1 Tablespoon
• Salt and Pepper to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and add the sausage meat that is taken out of the casing.
2. Try to separate the meat as much as possible using a spoon and fry it in the oil till slightly brown.
3. Reduce the temperature to medium low and sprinkle the Flour on top and fry it for two minutes or till the raw smell of the Flour is gone.
4. Add the Milk and mix well without any lumps. Let it start to simmer along the edges. Add Salt and Pepper to taste.
5. Serve it hot on top of Biscuits.

Notes:

• Its very important to fry the flour well in the oil or the gravy will taste like raw flour.
• If you don't eat Sausage then start by frying Flour in Oil  (1 1/2 tablespoons of Oil and   1 1/2 tablespoons of Flour)and then add the milk and the rest of the procedure is same as that of the Sausage gravy.
• Raw Sausage is available in the fresh meat section of your grocery store.

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

Stuffed Idiyappam/ Stuffed String Hopper

Recipe No: 90
Most of the Kerala households are familiar with Idiyappanm or String Hopper as a breakfast dish and there are a lot of recipes for that in the internet. So as a part of giving a twist to the regular Idiyappam and to make it a bit more exiting, I came up with the idea of stuffing it.  After all we stuff a lot of things…from Peppers to Parathas to Chicken and even  Pigs…

Ingredients                                          Makes 16
For the Stuffing

• Oil………………………..........1 ½ Tablespoons
• Minced Beef…………..........200 Grams
• Onion Chopped……...........1 Cup
• Ginger Garlic Paste….......1 Tablespoon
• Chilly Powder………….......3/4 Teaspoon
• Coriander Powder……......1 Teaspoon
• Turmeric Powder…….......1/4 Teaspoon
• Garam Masala Powder….3/4 Teaspoon
• Pepper Powder…………….1/2 Teaspoon
• Vegetables……...................1 Cup (I used grated Carrots and Fresh Green Peas)
• Chopped Tomato……….…1 Large
• Soy Sauce………………….…1 Tablespoon
• Coriander Leaves………….2-3 Tablespoons (Chopped)
• Salt as per taste

To make the Dough

• Roasted Rice flour…………1 ½ Cup (Finely Powdered)
• Salt…………………………...…1/2 Teaspoon
• Boiling Water..………………1 ½ - 2 Cups

Other Ingredients

• Grated Coconut……...…….as per needed

Special Equipments Needed

• Idiyappam Maker
• Steamer
• Idli Mold

Method of Preparation 

To Make the Filling

1. Heat Oil in a pan (Start with the pan of a pressure cooker  to reduce the number of dishes to wash in the end)  on high heat and saute the Onion until it is wilted.
2. Add the minced Beef and fry till it starts to brown.
3. Add the Ginger- Garlic paste and continue frying until the raw smell is gone.
4. Lower the heat to low and add Chilly Powder, Coriander Powder, Turmeric Powder, Pepper powder and Garam Masala Powder and saute for two or three minutes.
5. Add Vegetables, Tomatoes and Soy Sauce and mix well; add 1 Cup of water  and Salt and Pressure cook till 3 whistles.
6. Once the pressure is gone open the cooker and let the extra water (if any) evaporate. (Don’t make the stuffing too dry or two watery)
7. Sprinkle the Coriander leaves and keep aside till ready to be used.

To make the dough

1. Mix Rice Flour and salt well and add boiling water and mix with a spoon. Once the mixture is cold enough to handle, knead into smooth dough. Start with 1 ½ Cups of water and then add more if needed. The dough should be soft enough  so that it will come out easily when pressed though the small holes of the Idiyappam Maker.

To assemble and Steam the Idiyappam

1. Fit the attachment with the small holes to the Idiyappam maker and fill it with the rice dough. Wet your palms with water to avoid the dough sticking.
2. In the bottom of the Idli mold add a teaspoon of grated Coconut and press a layer of  Idiyappam strands on top of that.
3. Once a nice layer of strings are formed, place a teaspoon full of the filling in the middle and press more dough on top of the filling so that the filling cannot be seen.
4. Keep this in a steamer and cook for 8 to 10 minutes or until cooked through.
5. Once slightly cooled, invert the Idiyappam carefully and serve hot.

Notes:

• In this amount of ingredients there will be some left over filling, which can be a very delicious side dish with stuffed Idiyappam.
• The minced meat mentioned in the recipe is raw minced beef. If you have only cooked and shredded meat then there is no need to pressure cook.
• You can use the filling of your choice.

 



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

Chicken Curry (My mother’s Chicken Stew)

Recipe No: 86

Well this is the Chicken Stew/Curry that served with Vellayappam in my house for breakfast on all the festivals especially Christmas and Easter as a part of our tradition…  My mother rarely goes to church for the early morning service on these special days as she will not be able to negotiate with the hungry stomachs after wards. So when all of us leave for church she will stay back and make this delicious Chicken Curry in ‘Uruli’(a big wide Bronze cookware) over wood burning stove. The nicest part of the whole thing well… I am ashamed to say this but my dedication to the food that I am cherishing here in a foreign land, helps me to overcome that shame… Returning from church and getting a bit cozier in a home dress, I will  go straight past my mother, who will most probably be making  Appam, to the wood burning stove. There in front of the fire pit I will be greeted by the Uruli with all the chicken Curry taken away but still having one piece in the bottom (the one that my mother used to keep for me) with a whole lot of gravy sticking to the sides of that vessel. With the aid of the most recently cooked Appam I will be enjoying the gravy that is sticking to the sides…guys I should confess that the Curry itself will not come any way near the taste of that sticky goodness…

When my eldest brother got married I found a good companion in my sister in law for this ‘Uruli’ conspiracy, licking the Uruli till my mother starts  to show her faces!!!!!!!!!! Good days… I still miss the Uruli taste, as the curries made in non stick cook wares are  no match to the ones made in the  old fashioned Uruli. But I learned how to stay cool with what I had….Well I have to anyway...

Even though, this cannot be called a stew as it contains a lot of spices than the traditional stew, I know a lot of people in our place that treats this curry the same way you treat a stew and call it so. This goes extremely well with Theenga Aracha Appam (Vellayappam).

Ingredients                                                     Serves 6

• Chicken……………………....1/2 Kg (Skinned and cut into small pieces)
• Potato……………………......2 medium cubed
• Oil…………………………......3 Tablespoons
• Onion sliced thin…….....…1/2 Small
• Ginger chopped………......1 ½ Tablespoons
• Slit Green Chilly…….....…10- 12 If you don’t like heat then take the seeds off the Chilly rather than reducing its number as its flavor is very important for this dish)
• Curry leaves…………......…2-3 Sprigs
• Coriander Powder……......4 Heaped Tablespoons
• Turmeric Powder…….......1/2 Teaspoon
• Garam Masala Powder….1 ½ Teaspoons (Homemade preferred)
• Thin Coconut milk……….2 ½ Cups (Dilute ¾ Cup thick coconut milk with 1 ¾ cup water if you are using canned coconut milk. If you are squeezing grated coconut combine 2nd and 3rd milk together)
• Thick Coconut milk………1 Cup
• Vinegar…………………….…1/2 Teaspoon
• Tomato sliced……………...1/2 Large
• Salt as per taste

Method of Preparation

1. Heat 1 ½ Tablespoons of oil in a pan on medium high heat and saute Onion, Ginger, Green Chilly and Curry Leaves for 2 minutes until the Onion starts to wilt.
2. Add the Chicken pieces and saute for a minute or two till it starts to give water out.
3. Add Coriander Powder, Turmeric Powder and Garam Masala Powder and saute for two more minutes.
4. Add thin Coconut milk and Salt, close the pan and let it boil. Once boiled lower the heat to medium low and let the Chicken cook.
5. While the Chicken is cooking, in another pan heat the rest of the oil and shallow fry (saute) the Potato till its sides starts to brown. Add this fried Potato to the Chicken once it is 3/4th cooked. Don’t add it earlier or the Potato will get mashed up and the curry will taste like Potato curry.
6. Once cooked, add Tomato slices, Vinegar and thick Coconut milk. Let it boil once more and switch off the flame. Cover the vessel and let it sit for ½ hour before serving.

Notes:

• Frying the Potatoes will create a crust around that will prevent them from getting mashed in the Curry.
• The amount of Coriander Powder is very important  so don't try to reduce it (even if you feel it as lots) in order to get the real taste of this dish.
• This goes well with Chappathi , Roti and the best of all Vellayappam/ Thenga Aracha Appam/ Kerala Rice Pancakes with Coconut.

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