Instant Appam

I had made these instant appam for my Kerala breakfast platter that was a part of 'Thaalis & Platters' that I posted during September. Idiyappam was originally on my mind when I thought of that platter but decided to include another dish at the last moment. These appams that I found on YouTube came to my rescue (I however forgot to note the link.) which are an instant version. Unlike the traditional version appam posted here, this appam batter does not include any yeast and needs no fermentation overnight though the batter needs to rest for a short amount of time. The instant appam batter instead has an unusual addition of fruit salt that is not typically used in south Indian cooking which make these appam softer and fluffier. These appam make a great breakfast / brunch item on a weekend or even during weekdays if one doesn't mind the short resting period of the batter.

Traditional appam are pancakes / dosas prepared with a fermented batter of rice and coconut and are popular in the south Indian states of Kerala and Tamil Nadu. The appam are bland on their own and are usually served with a savory condiment / side dish. These thin breakfast pancakes are typically bowl shaped since they are made in appachatti, a cast iron frying pan that is rounded at the sides and looks like a shallow bowl. I followed the recipe exactly including making them on a griddle instead of a curved pan similar to a wok and so these don't have the typical appam shape. Also they were made thicker. I had served them with kurma and kaara chutney.

Ingredients:

2 cups rice flour
1/2 cup cooked rice
1/2 cup shredded coconut, fresh or frozen
Salt to taste
1 tsp. sugar
1 to 1.5 tbsp. Eno's fruit salt
Oil to make appam

Directions:

* Thaw coconut if using frozen. Grind rice flour, rice, coconut, salt and sugar together into a smooth batter of pourable consistency, adding water as needed. (One may need about 2.5 cups of water.) 

* Pour the batter into a container, cover and let the batter sit for at least half an hour. (I let it to rest for a couple of hours.) Add any extra water if needed at this point.
* Add fruit salt just before making dosas and sprinkle a tbsp. of water over it. 

* Mix gently to combine, yielding a frothy mixture.

* Heat a griddle / tawa and pour a ladleful of batter at the center and don't spread it. 

* Add a tsp. of oil around the edges and when the appam appears dry  on the surface, flip it.

* Cook for few more seconds until the bottom side gets cooked as well and transfer the appam onto a plate using a spatula.

* Repeat the steps of making appam with the remaining batter.
* Serve them warm with a side dish.

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Kerala Breakfast Platter ~ Idiyappam Kurma

I am not in the habit of cooking thaalis regularly at my home excepting those couple of mini spreads that happen in the name of festivals annually. Even the thaalis that have rarely happened are because of the blogging marathon, I have to admit. I made about a dozen meal thaalis in January and my son who was away at his college did not get to taste even one of those. The breakfast dishes and the flat breads were therefore cooked and some were redone when he came back home. This simple breakfast platter from Kerala is one of those cooked last month and is replacing a breakfast dish from Delhi that I originally cooked for today though I am not happy with the way I have plated this meal. I made this for our weekend lunch and everyone were hungry and I wanted to be done with the clicking part and it shows. 

I picked idiyappam and instant appams from the state. I have cooked idiyappam before but this was the first time I served them as a meal. Usually I end up preparing other dishes using idiyappam. I gathered that it is served with a kurma, khara chutney, coconut chutney and sweetened coconut milk at restaurants. I tried to recreate that meal and the appams were last minute addition as I happened to see a Youtube video that morning.

What do I have in my thaali? 

1. Idiyappam / String hoppers - A popular steamed breakfast / meal in southern states of Kerala and Tamil Nadu and also in the neighboring Sri Lanka. The rice flour is pressed into flat disc shaped noodles and are steamed. 

2. Instant Appam - Instant pancakes. I found an online version which did not include either yeast or grinding and were made on the regular flat griddle. They were super spongy as they were made with Eno's fruit salt. Yes, you read that right.

3. Idiyappam Kurma - Restaurant style vegetable curry that serves as a side dish to idiyappam and appam. 

4. Khara Chutney - Spicy tomato chutney is again a side dish

5. Fried Gram Chutney - I made this instead of coconut chutney that pairs well with both appam and idiyappam

6. Coconut Milk sweetened with jaggery and some Shredded Coconut

I decided to post the kurma recipe today as I did not click step by step pictures for this. Idiyappam and appam posts were lengthy enough to deserve different posts. I made this kurma for the first time and came up with this after going through not one but various online sources. It seems that there is a difference between the restaurant style and home made versions of kurma in Kerala. The Kerala version one is supposedly whitish in color opposed to the yellowish ones from the restaurants and redolent with coconut and fennel flavors. One can increase the coconut quantity in the recipe if going with that version. 

I made a garlic free version but the kurma preparation includes garlic as well. I had to improvise the recipe as my husband doesn't eat coconut and I don't eat garlic. I skipped the garlic from the recipe and added more cashews to replace the coconut. Coconut and cashews both lend a unique and rich flavor of their own and the base is delicious for the kurma here. We enjoyed it and I am planning to make it with rotis sometime. This kurma serves a wonderful side dish to any south Indian style breakfast dishes like dosas, appams, idiyappams, etc. 

Ingredients:
2 cups, cut mixed veggies (I used carrots, beans, potatoes and peas.)
1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
Few curry leaves
1 bay leaf
2 cardamom pods, lightly bruised
1/2 cup chopped onion
1/2 cup chopped tomato
1/8 tsp. turmeric powder
Salt to taste
Chili powder to taste
2 tbsp. yogurt
Cilantro to garnish

Ingredients to grind:
1/3 cup coconut
6 - 8 cashews
1 tsp. poppy seeds
1.5 tbsp. fried gram
2 cloves
2 one inch cinnamon pieces
2 green chilies
One inch piece of ginger

Directions:
* Pressure cook vegetables for one whistle. (I used peeled and diced carrots, chopped beans, peeled and cubed potatoes and frozen peas.)
* Heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to splutter, add bay leaf, cardamom, and curry leaves. Next add onion and fry until done. Next add tomatoes and cook until mushy. Add salt, chili powder and turmeric and cook for few seconds.
* Grind the ingredients mentioned under the 'to grind' list to a smooth paste adding water as needed.
* Add the ground mixture and the yogurt to the pan and saute stirring continuously for 4 or 5 minutes. Then add the cooked vegetables, and water as needed. Stir the mixture and adjust the seasonings if needed. Cook on low medium  flame for about 10 minutes and turn off the stove. Garnish with cilantro and serve.

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A - Z Indian Biryani / Pulao / Khichdi Series ~ N for Nei Choru / Ney Choru

Nei choru is a mildly spiced, richly flavored ghee rice version from Kerala / Malabar regions. Nei choru literally means ghee rice and the dish is cooked in a base of ghee, making it an aromatic and flavor loaded one. Ghee rice is a savory rice preparation which is popular in southern parts of India albeit with minor regional variations. Khuska or kuska rice is a similar dish that includes mint and cilantro as well in the preparation. Ghee rice is even reserved for celebratory occasions and it has been a popular choice in the region for years, especially for vegetarians, when picking a simple yet rich tasting dish for parties, small or big. 

I started cooking for this marathon with nei choru since it was a simple dish to start with before plunging into the world of layered biryanis. I remember enjoying it very much in spite of it's simplicity. If not a fan of elaborate, time and energy consuming biryani preparations which have a laundry list of ingredients and steps, then this would be the basic version to try without getting intimidated. Ghee rice provides a very delicious base for spicy curries, kormas or even dals. A short variety, aromatic rice called jeerakasala / jeerakasamba / kaima that needs no prior soaking is the preferred choice of rice in the Malabar regions to prepare ghee rice. Basmati rice would be a great substitute if not able to find the mentioned rice. Keralites seem to pair ghee rice with non veg versions but this parippu curry was one of the suggested side dishes for the vegetarian folks. The pairing sounded so unusual initially but after tasting it, I have to admit that this combo go real well.

Ingredients:
1 cup rice*
4 to 6 tsp. ghee (One can use more.)
1/4 cup cashews and raisins
1 cup peeled and sliced onions (divided)
2 cardamom pods
2 cloves
1 inch cinnamon piece
1 bay leaf
1 and 3/4 cup water
salt to taste
* A short grained rice called jeerakasala is used locally but basmati rice can be substituted in it's place.

Directions:
1. Wash and soak rice in water for about 10 minutes. Drain and keep aside.(This step is optional. No need to worry if you forgot.)
2. Heat 2 tsp. ghee in a pan and or directly in  a small pressure cooker. Add cashews and toast on medium flame until golden brown. Don't burn them. Remove them with a slotted spoon onto a small plate. Add raisins next and toast them (by shaking the pan so that they are evenly toasted) until they turn plump. Remove them with a slotted spoon onto the cashew plate. Next add half of the onions and 2 tsp. ghee (I added oil here.) and saute on medium flame until they turn golden brown, stirring continuously. This is the only step in the recipe that calls for some attention. We want the onions turn golden brown with sweet flavor. Don't saute on high flame or don't leave the onions unattended since they can burn easily and would turn bitter and not suitable to use in the dish. Transfer the onions to another bowl.
3. Add the remaining ghee to the pan / cooker and add cardamom, cloves, cinnamon and bay leaf. Saute them for few seconds and add the remaining onion slices and. Saute until translucent. 
Next add rice, water and salt. Mix well and taste the water. It should be a little on the salty side. If using pressure cooker, close the lid and cook for 3 whistles. If using a pan, add 1/4 cup more water than the quantity mentioned in the ingredients' list. Cover and cook on low flame, without keeping peeking into the dish until done, about 20 minutes.
4. Steps 2 and 3 can be done simultaneously using two different pans, to cut down the cooking time.
5. Garnish with raisins, cashews and fried onions. Serve warm with any Kerala style coconut based curry / parippu curry. (Recipe here.)

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao
K for Kashmiri Pulao
L for Lucknowi Biryani

M for Motiwale Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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Kerala Cuisine ~ Parippu Curry

A dal served with rice / roti is equivalent to a comfort meal to an average Indian. That 'dal' happens to be a legume preparation served in millions of Indian homes everyday and the kind of legume used varies regionally. Today's dal comes from the southern state of Kerala, and is prepared using moong dal and/or toordal. This parippu curry happens to be a simple dal flavored with coconut and mild spices. It is an essential part of sadya meal (Vegetarian festive meal). The use of onions in the recipe is optional and skip them if serving on festive occasions. 

Ingredients:
1/2 cup moong dal
1/8 tsp. turmeric powder
2 tsp. ghee / coconut oil
1/2 tsp. mustard seeds
2 dried red chillies, broken into bits
Few curry leaves
1 big onion, sliced or chopped (optional)
1/4 cup coconut
1/2 tsp. cumin seeds
2 green chillies
Salt to taste

Directions:
1. Rinse the dal with two exchanges of water and drain. Pressure cook moong dal adding turmeric and a cup of water for 3 whistles. When the valve pressure is gone, mash the dal well with the back of a ladle.
2. Meanwhile, heat ghee / oil in a pan and add mustard seeds. When they start to splutter, add red chillies, curry leaves and onion if using. Fry the onions until they turn golden brown and translucent.
3. Grind coconut, cumin seeds and chillies to a smooth paste adding water as needed. 
4. Add the ground paste from step 3 to the cooked dal. Add salt and about 1/2 cup of water or extra if needed and bring the mixture to a boil. Turn off the stove.
5. Pour the sauteed onion mixture from step 2 over the cooked dal and serve warm with rice and a dollop of ghee. 

This goes to Blogging Marathon under 'Bookmarked Recipes' Theme.

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Malabar Aval Milkshake

This post has been in my drafts for the past two years. I tried this milkshake as soon as I saw it on PJ's blog and again the day after for my son and many more times later. A proof of how much I liked it. This is an unusual milkshake made with aval (poha aka flattened rice) and is supposedly a popular drink in the Malabar region of Kerala, a south Indian state. I can guess why. It was like a banana milkshake taken to another level by topping it with crisp toasted flattened rice flakes and peanuts. 

The crunchy rice flakes and peanuts add an interesting and contrasting texture to the otherwise smooth shake. While the texture of this drink was what made it appealing to me,  surprisingly it had an opposite reaction on my son who is otherwise an ardent lover of milkshakes. And so, I suppose it is not everyone's cup of shake. 😊

Ingredients:
1 tsp. ghee
2 tbsp. poha / flattened rice 
1 small banana
1/2 tsp. sugar
1 cup chilled milk
1 tbsp. toasted and skinned peanut halves

Directions:
* Heat ghee in a pan and add peanuts. Toast them until they turn golden brown. Remove them with a slotted spoon and transfer onto a plate.
* Now add the flattened rice to the same pan and toast on low flame until the flakes turn crisp. Take care not to burn them.
* Chop the banana into discs and roughly mash the pieces with the back of a spoon. (We don't need banana puree here and so don't go grabbing the blender.) Add sugar to the banana and mix well.
* Take a tall serving glass and add the mashed banana to it. Sprinkle half of the fried flattened rice and half the peanuts over the banana. Pour the chilled milk over it.
* Garnish it with the remaining flattened rice and peanuts. Serve immediately.

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Pongala Payasam

Google introduced me recently to the 'Ponkala' or 'Pongala' festival when I was trying to compile a list of Indian festivals celebrated during this month. It turns out that it has nothing to do with the 'Pongal' festival of Tamil nadu though it sounds similar. The Pongala festival happens to be an important religious celebration at the Bhagavathy temple in Attukal, Trivandrum in the south Indian state of Kerala. It is celebrated for 10 days during the months of February - March to pray the presiding deity of the temple, Attukal Devi. The temple is renowned for this annual celebration where a large section of women participate to pray goddess Attukul Devi, who they believe would fulfill all their wishes. In fact, 3.5 million women participated in 2009 in the celebration, thereby setting a Guinness Book of World Record for being the single largest gathering of women for a religious activity. 

Millions of women gather around the temple and prepare 'Pongala' in the open in new earthen pots to please the Goddess. Pongala (literally means to boil over) is a ritualistic offering of the sweet rice pudding prepared in the temple premises to the Goddess. This payasam doesn't use milk or moong dal as the standard sweet pongal versions do. Wiki mentions that the pongala payasam is prepared with a special payasam rice called as puzhungalari, jaggery, coconuts, raisins, nuts and other ingredients. We prepare the standard version pongal at home using those ingredients and I got curious about 'the other ingredients' there until I came across this interesting pongla payasam version. It had bananas and bay leaves in it and I therefore decided to give it a try. I am already a fan of sweet pongal but I must say that I am sold out to this version of sweet pongal. It is hard to notice the banana flavor individually in the recipe but it lends an extra layer of sweetness to the dish. If you are looking for a new version of sweet pongal, try it out. You would be glad that you did.

It is made in earthen pots on open fire at the festival though at home, a gas stove and pressure cooker would make it a quick and fuss free preparation. In lieu of a pressure cooker, it can be cooked in a sturdy or a nonstick pot, with frequent stirring. I have given the pressure cooker method below but if using a pot to cook, the amount of water need to be adjusted accordingly. It would be more than a cup. The payasam should be on a thicker side according to the original recipe. And the color of the payasam depends upon the jaggery that have been used.

Source: Here
Ingredients: (Yield 3 - 4 servings)
1/2 cup payasam rice / regular rice (I used extra large grain.)
1/2 cup powdered jaggery
1/2 cup shredded fresh coconut
1 tbsp. raisins
1 tbsp. cashew nuts
1 sweet variety small banana, cut into pieces
2 cardamom, crushed
1 bay leaf 
1 tbsp. ghee or as per taste

Method:
* Rinse the rice in two exchanges of water and drain the water. Pressure cook the rice adding a cup of water. 
* Transfer the cooked rice to a nonstick pot. Add jaggery, coconut,  ghee, and cardamom to the pot. Cook the mixture on low flame until the jaggery melts, stirring frequently.
* Tear the bay leaves into pieces and add to the mixture. Next add the banana pieces, raisins and cashews and stir well. Turn off the stove.
* It can be covered with a banana leaf, if you have access to it.
 
This goes to Blogging marathon #74, under the theme 'Festival recipes'. Check out the page to read what other marathoners are cooking.

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Kerala Appam / Palappam

 
Event: Blogging Marathon #56
Theme: Indian States
My choice: Kerala

Now I am moving back again to south India for a batch of yummy Kerala appams. Appam is a pancake made with fermented batter of rice and coconut milk and is equally popular in the neighboring  state of Tamil Nadu and even Sri Lanka where they go by the name hoppers. They get their bowl like shape because of the appachatti, the concave pan in which they are made. 

I somehow had the notion that appams are supposed to be pristine white and got carried away in the process. I did not realize until later that they are supposed to be a beautiful golden brown hued ones as I noticed on the blogs featuring Kerala cuisine. And besides, I didn't have the traditional pan and had to do away with my kadai in which twirling the batter was kinda tricky and so could not achieve perfect shaped appams. Sigh! Now when that is off of my chest, I must admit that besides all that, they do taste really yummy with a delicate coconut flavor and I am in awe at the variety of rice based dosas made in India.

Recipe Source: Kurryleaves
Ingredients:
1&1/2 cups raw rice
1/2 cup cooked rice
3/4 cup shredded fresh coconut
1&1/2 cup water
1.5 to 3 tbsp. Sugar
1/ 4 tsp. Active dry yeast
Salt to taste
Oil to make doss

Method:

* Wash rice with two exchanges of water and drain. Soak it in water for about 3 to 4 hours and drain.
* Grind together the soaked rice, cooked rice, coconut and 1 cup water into a smooth batter using a grinder / blender. (I added salt too at this point though the original recipe mentions to add after fermentation.)
* Add sugar, yeast and the remaining water and grind for a minute to combine. 
* Transfer the batter to  large mixing bowl (to facilitate the rising batter) and leave it in a warm place overnight or 6 - 10 hours depending upon the temperature outside, until it doubles in volume.

* After the fermentation, gently stir in the salt and leave it aside for another 30 minutes. The batter will rise a bit more and turns light and frothy. (I did not notice the second time rising and so have been adding salt while grinding now.)
* Heat appachatti / concave cast iron or a nonstick pan / cast iron or non stick kadai on medium high flame. Gently grease the pan with oil.
* Gently pour a ladleful of batter at the center and swirl the pan carefully to spread the batter into a circle. Cover and cook until the edges turn golden brown. 
* Repeat the steps with the remaining batter.
* Serve appam warm with ishtoo, kadala curry or any other vegetable curry or even a chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Kerala Vegetable Stew / Vegetable Ishtoo

For those who are wondering where I went kaput, I am back with a month long blogging mararthon. Yes, you read it right. This is again time for that part of the year where we, a group of food blogger friends feature a food post each day of the month on our blogs, excepting Sundays. This time around, the marathon is named 'Buffet on the Table" and is going to be a weekly based one. The first one in the series is going to be "Combos from Countries" where the dishes usually served as a pair need to be featured.  

I am going with an Indian breakfast combo on the first day, a popular one from the south Indian state of Kerala. Appams, Kerala style lacy pancakes served with mild vegetable stew or ishtoo, as it is colloquially termed. I am posting the recipe for the stew today. Though the list of the ingredients seem lengthier, this is one of those simple side dishes that you can prepare with no fuss. It doesn't involve any elaborate preparation and even a newbie can nail it. This traditional Kerala dish is mildly flavored and usually paired with paalappam though it tastes equally good with rotis as well. After standing a while, the dish ended up with a mild yellow tinge, because of the carrot used.

Source: Kurryleaves
Ingredients:
Oil / ghee as needed
3 cardamom pods
3 cloves
1" piece of cinnamon
8 - 10 peppercorns
1 tsp. finely grated ginger
1 tsp. finely chopped garlic (I didn't use it.)
2 to 3 green chillies, slit lengthwise (or adjust the quantity as needed.)
1 to 2 sprigs of curry leaves
1 big onion, finely chopped
1 carrot, peeled and cubed
1 potato, peeled and cubed
10 French beans cut into 1" pieces
1/2 cups peas, (frozen or fresh can be used.)
1/2 cup thick coconut milk
1.5 cup thin coconut milk
Salt to taste

Method:
* Heat oil in a pan and add cloves, cardamom, cinnamon and peppercorns. Sauté them until fragrant and then add ginger, garlic, chilies, a sprig of curry leaves and onion.
* Fry them until onion turns translucent and then add all the vegetables. Add thin coconut milk and salt to the pan. Cover and cook on low flame until the vegetables are done.
* Next add the thick coconut milk, stir and cook for a few more minutes.
* Heat a tsp. of ghee / oil and toast curry leaves for few seconds. Remove and add the toasted curry leaves to the cooked stew and stir gently.
* Turn off the stove and serve the stew warm with palappam, idiappam or rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.

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Kuzhalappam

Kuzhalappam happens to be a savory snack from the state of Kerala. These delectable munchies were a part of Indian cooking challenge and I had missed them due to my India trip. And I thought this marathon was a nice opportunity to try them. These rice flour based, deep fried tubes are a great tea time snack and they are kid-friendly since there is no heat quotient. Coconut and onion add nice flavor to the dish. My husband was commenting that they are like mild nippattu and why I went through the pain of shaping them into tubes instead of just shaping them into discs. I would have to call them nipattu instead of kuzhalappam, I had to remind him. The world kuzhal means tubular. (Or is it a flute which also happens to be tubular?) I have to admit however that after a while, shaping them around my finger seemed tedious. When I got a hang of it, I just placed them on my left palm , brought the edges together and just pinched them.

Recipe Source: Here

Ingredients: (Yield 3 dozen)

1 & 1/4 cup rice flour

1/2 cup shredded fresh coconut

1/2 tsp cumin seeds

3 - 4 shallots or a big onion

1 tsp black sesame seeds

Salt to taste

Oil to fry kuzhalappam (I went with canola oil and traditionally coconut oil is used.)

Method:

* Boil a cup of water in a small pan, adding salt.

* Grind coconut, shallots / onion and 1/4 tsp cumin seeds to a smooth paste, adding little water.

* In the meanwhile, dry roast the rice flour in a pan on low flame for about 5 - 6 minutes.

* Add this ground paste, 1/4 tsp cumin seeds and sesame seeds to the rice flour and continue to roast for 2 - 3 minutes more. 

* Transfer the roasted rice mixture to a wide bowl and add the boiled water to it. When the mixture is warm, knead it into a stiff dough.

* Divide the dough into small lime sized balls. Grease a plastic sheet or a banana leaf. Place a dough ball over it. Cover it with another plastic sheet and roll it using a rolling pin. Using a cookie cutter or a small cup, cut into 2 inch round. Put back the scraps into the dough bowl.

* Wrap the cut disc around the left index finger and pinch the ends, covering about 1/4 inch. Remove it and keep it aside on a tray.

* Repeat the steps with the remaining dough. Remember to grease the plastic sheet every time you use it to prevent the dough from sticking. Rice flour dough is not that cohesive like all purpose flour based one and so don't panic if the dough cracks while rolling. 

* In the mean time, heat oil in a kadai / small deep frying pan on medium flame. Gently slide the shaped kuzhalappams into the hot oil. Fry as many as the kadai can fit without overcrowding. 

* Flip them in between and fry them until they turn light golden brown through out. Remove them with a slotted spoon and drain on absorbent towels. 

* Cool and store them in an airtight container.

Check here to know what other marathoners are cooking.

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