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Archive for the ‘Kerala Recipes’ Category

Aappam

 

Lacy Appams

Ingredients

Rice – 4 cups
Cooked rice – 1/2 cup
Fresh Coconut Grated – 1/2 cup
Yeast – 1/4 tsp (I used Dried Instant Yeast)
Sugar – 1 tsp
Warm Water – 2 tsps
Salt – as per taste.( DO NOT ADD WHILE GRINDING OR FERMENTING)

Method To prepare Batter

1.Wash Rice well in two to three changes of water and soak for atleast 5 hours.
2.Now drain rice and transfer into a jar along with the cooked rice and fresh coconut,add water and grind to a smooth paste like dosa batter.
3.Transfer into a large container or deep plastic kitchen container.Take Warm water in a small bowl and add sugar and yeast to it and mix well.Pour this into the prepared appam batter and mix well.DO NOT ADD SALT.This will prevent yeast from raising.
4.Instant yeast can be mixed directly also cause it says on the PACK sometimes.
5.Cover the lid tightly and place in a shelf or cabinet to ferment for 5-6 hours.Then you can keep in the refrigerator and use whenever desired with in two days.
6.When you want to prepare Appams Take some of the batter into a bowl and NOW ADD Salt and little water may be 1 or 2 tbsps and mix well .

To Prepare Appams

Heat a Appam Chatti ,This is a small wok kind of thing and pour batter in the middle and roll it all over to spread till the edges and cover to let cook in steam,it takes only 1 or 2 mins.
Then open lid and slowly turn the appam if still raw in the middle or can be removed just like that….this will be Lacy on the Edges and Thick in the middle and Melts in the mouth.

They take very less time than dosas.I like to prepare thick appams Like shown in the other picture…

Serve Hot with chicken gravy curry.

Mixed Vegetable Thoran

 

Mix veg Thoran (Kerala Dish)

Ingredients

Carrots – 2
French Beans – 250 gms
Cabbage – 250 gms
Red onion or Shallots – Finely chopped – 1 small cup
Green chilis – 2-3 Slit lengthwise
Curry leaves – 1sprig
Fresh coconut grated – 1 big cup
Gralic -2 big pods Finely grated
Oil – 1 tsp
Salt
Tumeric powder – 1/4 tsp
Coriander Powder 1/2tsp

Tempering/Talimpu
Oil -1Tbsp
Mustard – 1/2 tsp
Red Chili – 2 broken
Curry Leaves – few

Method

1.Prepare vegetables,This dish needs expertise in chopping……so Finely Chop Cabbage,Beans,Onions and grate carrots .
2.Take the cooking pan and add one by one all the ingredients and sprinlke 2 tbsps of water mix well…use your hand..You can see the blended colours of all ingredients..looks pretty..huh
3.Now place the pan over medium heat,cover the lid steam for 3-4 mins,open the lid and stir to mix well you can sprinkle 1 tbsp water if needed .
4.Cover cook for another 5 mins .This just fills your kitchen with appetising aromas.
5.Turn of heat,remove into serving bowl and add tempered mustard,curryleaves and dry chili to the dish.If you want to avoid oil just skip the tempering.

Healthy steamed mix veg thoran is ready to go with chapptis or rice.

Fish Thoran

Ingredients

Fish (Sardines) – 7 small to medium sardines

Fresh coconut grated – 1 big cup (Grind without water)

Ginger garlic paste – 1 tsp

Salt – as per taste

Turmeric powder – 1/2 tsp

Red chili powder – 1/2 tsp

Coriander powder – 1 tsp

Shallots – 1 small cup peeled and crushed

Green chilis – 3 chopped

Curry leaves – 2 sprigs

Tomato – 1 chopped

For Tempering or Talimpu

Edible Coconut oil or refined sunflower oil – 2 tbsps

Mustard seeds – 1/2 tsp

Curry leaves – 1 sprig

Dry red chilis – 2 broken

Method for preparation

1.Clean the fish well and cut into 1 or 1 1/2 inch pieces and keep.

2.In a large wok take all the ingredients and mix well with the hand and now add the fish pieces and gently combine .

3.Sprinkle 2-3 tbsps of water and cover the wok or pan and keep on medium heat to steam the fish,mix in between gently without breaking the fish.It takes about 10-12 mins,when done turn off  heat.

4.In a small pan heat oil and fry the ingredients for tempering and pour over the steamed fish thoran and Serve with rice or chappatis.

Even  if you avoid tempering its  still tasty and healthy as it is steamed.

Learned from my Kerala friend.

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