APPAM RECIPE

      "Appam" is indigenous to Kerala, an integral part of Kerala Cuisine. A signature dish popularized by Kerala Syrian Christians. A popular breakfast dish equally competent along with Puttu & Idiyappam.  Not only that it is served as a breakfast dish, but it also takes a special place in most of the Festive Menu List.  A day of importance/special occasion in a Christian household, surely calls for Appam & Stew in the menu.  
     Origin of Appam - though a topic of debate, whether Appam originated from Sri Lanka or from Tamil Nadu. There is also a theory that it originated from the Kodavas whose cuisine and culture are similar to the Malayali Syrian Christians or the Mangalorean Catholics.  Kodava Cuisine has traces of Bunts, Odia, Telugu & Bengali Cuisine. Some even go to the extent that it was brought forth by the Portuguese.  But a recipe with Rice, Coconut & Toddy, I really doubt.  Maybe it could even be rephrased as, did the Portuguese take the Appam to Sri Lanka & Malaysia, where we can find similar recipes like Appam Balik, Apam Beras/Nasi, Apam Kampung/Tembam, Apam Pisang, Apam Gula Hangus, etc., & etc., Burmese Ah-Boh, Indonesian Serabi, Thailand's Khanom Khrok all fall under the same genre.
      It sounds so similar to most of the Kerala Appams like Vellayappam, Vattayappam, Paalappam, Kallappam, Kalathappam, Idiyappam, Pesaha Appam, Unniyappam, Neyyappam, Kuzhalappam, Achappam...

Ha... so many Appams in list.

      If you are looking for an out of an Indian theory there comes Ethiopian Injera, made with Teff Flour(which belongs to Finger Millet/Ragi family) and the Yemeni Lahoh made from Sorghum(which is Jowar/Cholam). Both are fermented foods. Both regions had trade contacts with Kerala. Both foods are visually almost identical to our own Appam.
      I have already posted a recipe for Vellayappam/Appam earlier which is prepared with Rava Kurukku/Semolina Paste. This Appam recipe is one of the simplest and the most traditional recipe which I got from Winnie Aunty. We can use Toddy in the batter instead of Yeast to induce fermentation. This Appam batter yields, lacy, crispy edges with a soft fluffy centre.


For more recipes from GODS OWN COUNTRY - KERALA  click here...


Cuisine - South India, Sri Lanka & Southeast Asian
Course - Main Course
Difficulty - Medium
Yields - 30-35 Appams
Author - SM



Preparation Time - 15-20 Minutes
Soaking Time - 4-5 Hours
Fermentation Time - 10-12 Hours/Overnight

   

WINNIE AUNTY'S SIMPLE & EASY APPAM RECIPE

WINNIE AUNTY'S SIMPLE & EASY APPAM RECIPE

 

INGREDIENTS:

Raw Rice - 2 Cups
Cooked Rice - 3/4 Cup
Coconut - 1 Cup
Salt - To Taste

 

Yeast Mix :

Yeast - 1/2 Tspn
Water - 1/4 Cup
Sugar - 2 Tspn

 

METHOD :

• Activate the yeast by putting it in lukewarm water along with 2 Tspns of Sugar.
• Leave it aside until it ferments. (For about 15-20 Minutes).

• Wash & Soak the Raw Rice for about 4-5 hours.
• Once soaked, drain the Rice. (Can use the water used for soaking to grind the batter)
• Grind Raw Rice, Cooked Rice and Coconut until it turns into a very smooth batter.
• Add the Yeast Mix to the above batter.
• Finally, *add Salt and mix the batter well.
• Store it in an airtight container and leave it aside for another 10 - 12 hours or overnight to ferment.
  

 

To make  Appam :

• Heat the Appam pan.
• Pour a ladle full of batter into the pan.
• Swirl the pan once, in such a way that the batter spreads around.
• The centre of the Vellayappam should be slightly thicker than the edges.
• Cover the pan with the lid and let it cook for around two minutes.
• The flame should be kept at low.
• Once the edges start to brown and the centre is cooked, the Appam/Vellayappam is ready.
• Remove the Appam/Vellayappam from the pan.
• Can serve with Stew, Red Coconut Chutney, Egg Curry with Coconut Milk or any curry of your choice. 
• Appam/Vellayappam tastes great with sweetened Coconut Milk or simply serve it with Sugar/Brown Sugar.
• Can also serve Steamed Bananas/Nendhra Pazham Puzhungiyathu/Nendhra Pazham cooked in Sugar Syrup along with Cloves as a side dish for Appam/Velleyappam.
  

• Can use warm water to grind the batter, this is to speed up the fermenting process.
• The Appam batter should be slightly thinner than the Dosa batter. 
• Swirling the batter in the pan ONCE, yields crispy edges and soft, fluffy centres.
• Activate the yeast in lukewarm water. Do not use boiling water for the purpose.
• Adding Sugar to the Yeast Mix will speed up the activating process.
• If you need to quicken the fermenting process, *avoid adding Salt to the Appam/Vellayappam batter until it ferments.
• Add Salt just before making Appam/Vellayappam.
• Fermentation time depends upon the weather. Adjust accordingly.

KOLLU/HORSE GRAM THUVAIYAL

    
     Kollu/Horse Gram Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Horse Gram, Dry Red Chillies, Coconut and some seasonings.  This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams.  Kollu/Horse Gram Thuvaiyal is a traditional South Indian Dish unique to Kongu Cuisine.  It is very light to the stomach, aids digestion and it caters a wide range of health benefits.
     Kollu/Horse Gram Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu.  Serve steaming hot Rice and this wonderfully flavoured Kollu/Horse Gram Thuvaiyal with a drizzle of melted Ghee.  The texture of this Thuvaiyal/Thogayal along with rice, ghee and accentuating aroma imparted from well-roasted Horse Gram leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes.  Kollu Thovaiyal can be served as one dish in a virundhu.
     Kollu/Horse Gram is one legume used extensively in  Kongu Cuisine and we can find quite a number of recipes like Kollu Masiyal, Kollu Rasam, Kollu Paruppu Sundal, Kollu Chutney, Kollu Thuvaiyal, Kollu Kurma Kollu Paruppu Podi and so on...   Kollu Thuvaiyal recipe is similar to Paruppu Thogayal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Kollu/Horse Gram Thuvaiyal tasty and nutritious.  Kollu/Horse Gram Thuvaiyal can be ground in a mixer-grinder or in a small blender jar/coffee grinder.  Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves and Asafoetida to cut down the gastric effect from the Dhal.

To Read about the HEALTH BENEFITS OF HORSE GRAM, Click here...


Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

 

INGREDIENTS :

Horse Gram - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Horse Gram and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Saute on a very low flame until they turn dry.
• Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Asafoetida Powder to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind Horse Gram/Kollu Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
• Do not add water while grinding. Kollu Thuvaiyal.
• Kollu Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
• Goes well with Dosa, Idli and Uthappam too.

 

 For more recipes with HORSE GRAM/KOLLU, Click here...

NOTES :

• Can also do use coconut slices in the recipe.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Kollu /Horse GramThuvaiyal.
• This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic Cloves & Asafoetida to the  Kollu Thuvaiyal is truly optional.

BLACK STICKY RICE DESSERT - PULUT HITAM

     "Black Sticky Rice Dessert/Pulut Hitam" is a dessert made of Black Glutinous(sticky) Rice and Coconut Milk, mildly sweetened with Palm Sugar/Rock Sugar. This Southeast Asian dessert is cooked to the consistency of rice porridge, with a rich and creamy flavour. A note of Pandan from freshly knotted Pandan Leaves gives this dessert an authentic touch.
     Black Sticky Rice Dessert/Pulut Hitam is one of the most popular Malaysian Dessert in the Southeast Asian region. It has different names throughout the region, 'Bubur Ketan' in Indonesia, 'Bee Koh Moy' in Hokkien, 'Bubur Pulut Hitam' in Malay and so on.  This black sticky rice dessert is a local favourite. It is one of the most popular & common desserts in Nyonya & Peranakan families. 
      I tasted this Pulut Hitam in our friend's brother's place in Melaka.  His wife Komala asked me whether I have tasted Pulut before and to me, I had no idea what it was.  She immediately arranged to buy Pulut, freshly grated coconuts, etc., and when we went back to her house in the evening there she had this beautiful dessert ready for me. Mysteriously coloured, chewy Rice in a rich and creamy Coconut Milk base & the dessert was mildly sweet.  It was she who introduced to me this Dessert & the recipe.
      Sticky Rice is one common variety of Rice available in South East Asian Region and you can find a wide range of desserts and dishes prepared out of it.  This dessert is prepared with Black Sticky(Glutinous) Rice which has a dark purple colour that is almost black. It is rich in antioxidants and has a high fibre content in it. This Black Sticky(Glutinous) Rice is usually used in desserts in the Southeast Asian region. This rice is also known as "Forbidden Rice".

BLACK STICKY(GLUTINOUS) RICE  - PULUT HITAM

     Once cooked this Black Sticky(Glutinous) Rice makes this dessert beautiful with its colour.  It turns into a bright purplish burgundy colour adding uniqueness to the dessert.  I usually add Palm Sugar/ Rock Sugar which yields a mild sweetness to Pulut Hitam. Adding Palm Sugar or the Malaysian Gula Melaka adds a nutty sweetness and goes hand in hand with the colour of the Black Sticky Rice Dessert. Above all the dessert is mildly sweetened, it is commonly termed as Bubur Pulut Hitam - Porridge(Bubur) masqueraded as a Dessert.
      I usually soak the Black Sticky(Glutinous) Rice overnight or at least for 6-8 hours before cooking.  But it can also be cooked without soaking the rice beforehand, but it takes a longer time and an extra amount of water to cook. And the cooked rice doesn't yield a perfect texture. The Rice should be cooked until soft.  Pulut Hitam/Black Sticky Rice can be cooked in a rice cooker or in a Pressure Cooker. It can also be cooked in a steamer/saucepan. Pulut Hitam/Black Sticky Rice can be cooked until liquid is reduced to a thicker consistency. Leaving the cooked rice for 4-5 hours will also allow the starch to be released from the glutinous rice and thicken the dessert.


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Cuisine - Hokkien (Asian)
Course - Dessert
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Soaking Time - 6-8 Hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK BLACK STICKY RICE DESSERT 

PULUT HITAM/BEE KOH MOY

BLACK STICKY RICE DESSERT - PULUT HITAM

INGREDIENTS:

To Cook the Black Sticky Rice :

Black Sticky(Glutinous) Rice - 1 Cup
Water - 5-6 Cups
Pandan Leaves - 2 Nos.

For Black Sticky Rice Dessert - Pulut Hitam/Bee Koh Moy:

Palm Sugar/Rock Sugar - 1/4 Cup
Thick Coconut Milk - 3/4 Cup
Thin Coconut Milk - 3/4 Cup
Salt - To Taste


For detailed steps on HOW TO MAKE COCONUT MILK, Click here...

 

METHOD:

To Soak & Cook the Black Sticky Rice :

• Clean, Wash the Black Sticky Rice 2-3 times or until water runs clear.
• Soak the Black Sticky Rice in water for about 8-10 hours/Overnight.
• Once soaked, drain and discard the water used for soaking.
• Add 5-6 Cups of Water, knotted Pandan Leaves and cook the Black Sticky Rice until the rice turns soft.

 

HOW TO COOK BLACK STICKY RICE?

In Sauce Pan :

• Pour the Water, knotted Pandan Leaves in a Sauce Pan and bring the water to Boil
• Add soaked Black Sticky Rice into the Saucepan and allow it to boil on a medium flame.
• Reduce the flame to low, cover and cook for another 45 minutes to 1 Hour.
• Keep checking the water level at intervals.
• If it becomes dry, add more boiling water.
• Adjust the amount of water and cook until the Rice turns soft.

In a Rice Cooker :

• Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Rice Cooker.
• Cover and cook, if you have the porridge function then use it while cooking the Black Sticky Rice.
• Cook until the rice turns soft.

In a Pressure Cooker :

• I cooked the Black Sticky Rice in a Pressure Cooker. 
• Add Soaked Black Sticky Rice, 5-6 cups of Water and knotted Pandan Leaves into the Pressure Cooker.
• Close the lid and cook on a high flame for 2-3 Whistles, lower the flame and cook for another 4-5 whistle.
• Switch off the flame and allow the pressure to release.
• Once the pressure is totally released, remove the lid.
• Check whether the Rice is cooked.  
• It may have some water left along with the cooked rice.
• Cook until the Water is totally absorbed(in a very low flame, stirring continuously).
• Cook until the rice turns soft and all the water is totally absorbed.

For Black Sticky Rice Dessert - Pulut Hitam/Bee Koh Moy:

• Once the Black Sticky Rice is cooked, add Palm Sugar/Rock Sugar to it along with a cup of Water.
• Cook this on a low flame until the Palm Sugar/Rock Sugar melts.
• Pour in 1/2 Cup of Thin Coconut Milk and cook this on a low flame for few minutes.
• Stir the ingredients while cooking.
• Finally, pour 1/2 Cup of Thick Coconut Milk and cook briefly.
• If time permits, leave the Dessert aside for at least 20-30 minutes before serving.
• This will enable the sticky rice to absorb the sweetness and flavour.
• Serve Pulut Hitam/Bee Koh Moy in small bowls topped with reserved Thick Coconut Milk.
• Add more Coconut Milk if you like the dessert creamier.

NOTES :

• The Rice should be soft once cooked.  Can increase the amount of water if required.
• This is a mildly sweet Dessert, adjust the amount of sweetener to suit your Sweet Tooth.
• If you feel the Black Sticky Rice Dessert is thick, add more Coconut Milk.
• Adjust the consistency of the dessert to suit your preference.
• Serve the Black Sticky Rice Dessert warm or cold.

"Tomato Tango: A Burst of Flavour in Every Sip"

 

For a variety of thirst quenching fresh Juices, Smoothies & Drink Recipes, click here...


Recipe Type - Juice
Difficulty - Easy
Serves - 1
Author - SM  

Preparation Time - 5–10 Minutes

"Fresh homemade Tomato Juice - Embrace the Refreshing Zest"

Ingredients for Tomato Juice:

Tomatoes - 2–3 Nos.
Sugar/Honey - 1 Tablespoon
Ice Cubes/Water -1/ 2 Cups

Add-ons (If preferred) :

Lime Juice - 1/2 Tablespoon
Mint Leaves - Few

Method:

• Wash the Tomatoes, cut it into 4–6 pieces.
• In a blender jar add Tomato pieces, Sugar/Honey and Ice Cubes/Water and blend until all the ingredients are well combined and puréed.
• Sieve it through a colander
• Pour the Tomato Juice into a glass.

For a Citrusy Mint Note in Tomato Juice (Optional) :

• Add Lime Juice to the puréed Tomato Juice and give a quick stir.
• Pour the Tomato Juice into a glass.
• Garnish the Juice with Mint Leaves and Chill before serving if you like.

 

To read about the Health Benefits of Tomatoes, click here...

 

Notes & Tips:

• Alternatively, place the Tomatoes into a bowl and let it cool in a refrigerator/freezer for 1–2 hours before blending.
• Can avoid adding Ice Cubes/Water.
• Adding Sugar/Honey will balance the natural acidity of the Tomatoes, adjust to suit your taste preference.
• Can add Soda Water instead of Water/Ice cubes for a punchy Carbonated Tomato Juice.
• Can also add Tabasco Sauce/Pepper/Jalapeño for a spicy punch in the drink. 
• Can convert the Tomato Juice into wonderful cocktails too.

TOMATO CHICKEN

     While trying different variations of recipes, I came along with this recipe whilst cooking Burma Bhai Chicken, our family favourite Chicken in Scrambled Egg Gravy.  This is the base for the recipe, a vibrant and fiery looking red coloured Chicken Curry half way to the above recipe.  Totally a Chicken recipe cooked with lots of Tomatoes and Onions.  The colour of the Curry looks quite appealing to the senses and also has a combined tastes of tanginess from the tomatoes and spiciness from the Red Chilli Powder.   
     This Tomato Chicken is a simple recipe, a quick fix prepared with seared chicken pieces and slow cooked in an Onion-tomato based curry.  Pan-seared Chicken pieces yield super succulent pieces in the Tomato Chicken. This Tomato Chicken tastes great with Parottas, Chapati or any other Roti Varieties. It goes well as a side dish for Steamed Rice or along with any Rice dishes like Biriyani, Pulao etc.,


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Cuisine - Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spicy Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

 

HOW TO COOK TOMATO CHICKEN

TOMATO CHICKEN

INGREDIENTS :

For Tomato Chicken :

Chicken - 250 Gms
Onion - 1 No.
Green Chillies - 3 Nos.
Garlic - 2-3 Cloves
Ginger -1/2" Piece
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 11/2 Tspn
Tomatoes - 2-3 Nos.
Fennel Seeds - 1 Pinch
Curry Leaves - 1 Sprig
Oil - 2 Tbspns
Salt - To Taste

To Garnish :

Coriander Leaves - few

METHOD:

• Heat Oil in a pan, reduce the flame to medium-low, splutter Fennel Seeds and Curry Leaves.
• Pan sear the Chicken Pieces on a low flame until the colour changes.
• Saute finely chopped Onions, Green Chillies, Garlic & Ginger until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder to the above and fry for a while on a very low flame.
• Add finely chopped Tomatoes and saute it until tomatoes are well cooked and oil separates from the masala.
• Sprinkle some water, if required.
• Cover and cook until the Chicken Pieces are done.
• Add Salt and mix well.
• Allow it to boil on a very low flame for few minutes or until the raw flavour goes.
• Garnish the gravy with chopped Coriander Leaves.
• Serve Tomato Chicken hot along with Parotta/Roti Canai or Chapatis.

NOTES :

• Choose ripe red coloured tomatoes.
• Do not add water while cooking Tomatoes.
• Slow cooking the masala on a very low flame enhances the flavour.
• If preferred can add more tomatoes.
• Adjust the amount of spices to your preference.
• Can substitute half the amount of Red Chilli Powder with Kashmiri Chilli Powder for a bright red coloured Tomato Chicken. 
• Pan searing yields juicy and succulent Chicken pieces.
• Adjust the consistency of the gravy to suit your preference.