INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

     Instant Naranga Achar/Instant Lime Pickle is yet another quick & easy Pickle Recipe and when it comes to Sadhya, such instant pickles can easily be prepared beforehand and served.  This Lime Pickle is an instant version where I have steam cooked the Limes until soft and tender. In this version, if perfectly cooked you can serve the Pickle on the same day. If the Lime variety tends to be bitter, this instant version of Naranga Achar takes just 4-5 days to get matured perfectly. So If you are planning ahead for a Sadhya, this Achar comes in handy.  This Pickle is also commonly termed as Sadhya Naranga Achar.
     Normally Lime Pickle is prepared with preserved Lime/Lemons in brine.  I have already posted a recipe of Naranga Achar/Lemon Pickle before with preserved Limes. But this is a quick & easy method of preparing the same Achar when you are in literal need to serve it instantly.  And when it comes to Sadhya there are few items which can be easily prepared beforehand.  Kadu Manga Achar, Vadugapuli Naranga Achar and this Instant Naranga Achar can quickly be incorporated and stored for the purpose. 
       This Lemon Pickle Recipe is also prepared in the traditional style, with the only difference that the Limes are steamed cooked for a quick fix. Citrusy Lemons are simply transformed into a spicy & tangy treat with few Spices. This simple Instant Lime Pickle/Naranga Achar can convert your simple meal into a devouring delicacy, a single slice of Lime pickle can help you gobble up a big bowl of Rice, particularly Curd Rice within no time.
 


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Cuisine - Kerala (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 30-45 Minutes
Maturing Time -  Immediate


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HOW TO MAKE INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

 

INGREDIENTS :

Lime - 8-10 Nos.
Mustard Seeds - 11/2 Tspn
Asafoetida - 1 Tspn
Curry leaves - 2 Sprigs
Red Chilli Powder - 2 Tbspn
Turmeric powder - 1 Tspn
Fenugreek Powder - 1 Tspn
Jaggery (Cane Sugar) - 1 Tbspn
Gingelly Oil - 3-4 Tbspn
Salt - To Taste
Vinegar - 3 Tbspns

METHOD :

• Wash the Lime and pat it dry with a clean kitchen towel.
• Steam the Lime on a high flame for about 5-7 minutes, lower the flame and steam cook for another 15-20 minutes.
• Switch off the flame and allow the Lime to cool.
• Once cooled, Cut the Lime to 8 pieces. Lime tends to ooze out the juice while cutting.
• Reserve the Lime Juice in a separate bowl.
• Add Salt to the Lime Pieces and leave it aside for an hour or two.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the Gingelly Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the steam cooked Lime Pieces and saute it on a low flame for a few minutes until it becomes soft.
• Add Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add melted Jaggery to the above.
• Pour in the reserved Lime Juice and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Instant Lime Pickle/ Instant Naranga Achar to cool down.
• Finally, add Vinegar to the Instant Lime Pickle/ Instant Naranga Achar and mix well.
• Can serve this Pickle immediately.

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NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Instant Lime Pickle/ Instant Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Can serve this Instant Lime Pickle/ Instant Naranga Achar immediately. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lime.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Instant Lime Pickle/ Instant Naranga Achar.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

NEYPAYASAM

      Today is 'Atham,' which marks the beginning of Onam Celebration, "Atham Pathu Onam", which means the tenth day from Atham is Onam - Thiruvonam.  I have planned to post some newly added Sadhya Items for this season for a wholesome "ONASADHYA."  Few mainstream dishes which can be added for a Sadhya Vattom, would be updated in the coming days.
     Let's begin the celebration of Onam this year with a Sweet Note. The one & only, utmost divine - Neypayasam, an all-time favourite of a Malayali. A Payasam served as a Prasadham in almost all Temples in Kerala.  Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery.  This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.
     Neypayasam - One of my favourite Payasam not only in terms of its divine taste but also in terms of memories related to it. Any auspicious occasion calls for a Payasam in a South Indian household, but this Neypayasam has high esteem as it is one dish served as a Prasadham in almost all Temples in Kerala. It is a family tradition to offer a Nercha, especially Neypayasam at our family shrine.
     My initial memory of eating Neypayasam as temple prasadham was at Guruvayoor during my brother's Annaprashana/Choroonnu, which means Grain Initiation of a kid which is commonly known as first feeding. Annaprashan marks as a first solid food given to a baby. It was me who ate the Neypayasam and Pappadam served in the banana leaf. I can never forget the divine taste of Neypayasam they serve as a Prasadham at our family shrine.  It's only twice I had the opportunity to eat it, but the taste & aroma still lingers in my mind. I always wonder how a simple Payasam prepared with Unakkalari and Sarkkara(jaggery) yields so much taste. The answer is always Prasadhams are always a step ahead when it comes to satiate our minds along with our taste buds. My mom & dad together makes the best Neypayasam ever.  They usually prepare it for Annadhanam.
     Neypayasam literally means Ghee Payasam, as the traditional recipe calls for some extra bit of Ghee. The alluring aroma of Neypayasam cooked in Ghee & Jaggery is an experience. My whole house smelled divine while I was making this Neypayasam.  But nothing compared to the ones I have eaten in Temples. 
     I come up with this Neypayasam when nostalgia hits to the core. And along with Neypayasam comes the unforgettable memory of a short story I have read years back - "Neypayasam" written by Kamala Das(Madhavikutty/Kamala Surayya).  An overloaded depiction of emotions lingered along with loss, a memory-related to taste & aroma, a story of an irretrievable taste of Sweet Milk/Neypayasam prepared by a loving mother who had recently passed away. If interested in reading the story, click the link... Sweet Milk.


For more Recipes on PAYASAM, PRADHAMANS & KHEERS, Click here... 



Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes


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HOW TO MAKE NEYPAYASAM

NEYPAYASAM

INGREDIENTS :

Kerala Matta Rice(Unakkalari) - 1 Cup
Water - 4 Cups
Jaggery - 11/2 Cup
Ghee - 1/4 Cup
Coconut Bits - 1/4 Cup
Cardamom - 4-5 Pods

METHOD :

• Clean and Wash the Rice for 2-3 times or until water runs clear.
• Pour 4 Cups of Water and pressure cook for 3 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• Switch off the flame and wait until the pressure releases.
• Meanwhile, melt Jaggery in 1/2 Cup of Water.
• Boil the Jaggery until it is fully dissolved and strain for any impurities.
• Powder the Cardamom into a fine powder and keep it aside.
• Heat Ghee in a heavy-bottomed pan(I used brass Uruli).
• Fry the Coconut bits in Ghee on a low flame until into turns into light golden brown in colour.
• Pour in the melted Jaggery and cook this on a low flame for few minutes.
• Gently add the cooked Rice and mix well.
• Cook this on a very low flame stirring continuously until the rice is well soaked in the Jaggery solution.
• Add Cardamom Powder and cook until the Neypayasam starts to leave the sides of the Uruli/Pan.
• Adjust the consistency to suit your preference.
• Switch off the flame and serve Neypayasam hot or warm.
• Can also serve Neypayasam along with a Banana.

For more Recipe from GOD'S OWN COUNTRY, Click here...

NOTES :

• I have used Kerala Rose Matta Rice/Unakkalari in the recipe.
• So the amount of water and cooking time mentioned suits best for cooking the above type of rice.
• Can cook Neypayasam with Raw Rice too.
• If you are using Raw Rice, cook 1 Cup of Raw Rice with 2 Cups of Water.
• Can cook in a Saucepan/Pressure cooker/Rice cooker.
• If cooking in a Saucepan adjust the amount of water accordingly.  It may require more water.
• If cooking in a Pressure Cooker, cook for 2 Whistles on a high flame, lower the flame and cook for another 2 Whistles.
• Adjust the amount of Jaggery to suit your Sweet Tooth.
• Can also add Cashewnuts & Raisins fried in Ghee along with the Coconut Bits.
• When Neypayasam is cooked for Prasadham, they do not add Cashewnuts, Raisins & Cardamom.

POTATO SAMBAL - SAMBAL KENTANG

     "Potato Sambal/Sambal Kentang" recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep-fried Potatoes instantly takes the taste and flavour of the dish to another level. Deep-fried Potatoes mixed and slow-cooked in Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the potatoes into the desired shape and deep fry them. Cook deep-fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. There you go with a tasty side dish.  Me and my daughter, both love the dish so much that, this Potato Sambal has become our favourite dish.  
     You can also add deep-fried small Anchovies to this Potato Sambal, for an extra note of crunchiness.  Similar recipes like a combination of Potato & Ikan Bilis(Anchovies) Sambal, Ikan Bilis Sambal, Egg Plant Sambal, Prawn/Shrimp Sambal all are various other recipes prepared with simple Sambal Tumis.

 
For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...



Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO COOK POTATO SAMBAL - SAMBAL KENTANG

POTATO SAMBAL - SAMBAL KENTANG

 

 

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

 

For Potato Sambal :

Potatoes - 4-6 Nos.
Oil - To Deep Fry

 

METHOD :

For Deep-fried Potatoes:

• Peel, Clean and Cut Potatoes into the desired shape.
• Heat Oil in a wok and deep fry the Potato wedges until browned and fully cooked.
• Remove it from Oil and line it up on a Paper Towel.

For Sambal Tumis :

• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
• Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
  Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separates from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Cook this on a low flame for about 12-15 Minutes.

For Potato Sambal :

 

• Add Deep-fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
• Once cooked switch off the flame.
• Serve Potato Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

• I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Can add finely chopped Onions rings to the Potato Sambal and give a quick stir. 
• Adding the onions cut into rings gives a good texture to the sambal.
• Dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
• Can add Sugar instead of Palm Sugar.
• Serve Potatoes Sambal hot or at room temperature.

POTATO MEZHUKKUPURATTI

     "Potato Mezhukupuratti" a traditional Kerala style stir-fry prepared with Potatoes.  In this recipe, I have pan-fried the Potatoes along with the seasonings on a very low flame until it turned soft and cooked.  Slow-cooked Mezhukkupuratti yields a well coated and silky texture. Potato Mezhukkupuratti is a quick and tasty side dish that can be prepared within no time. Potatoes are delicious in any form and this recipe is also of no excuse.  
     This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry/Moru Kachiyathu/Pulissery and Pappadam for a complete meal. Serves best for kids Lunch Box packing too.

For more recipes for SADHYA, click here...

Cuisine - Kerala (South India) 
Course - Side dish
Spice Level - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 10-15 Minutes

 

HOW TO MAKE POTATO MEZHUKKUPURATTI -  KERALA STYLE STIR-FRIED POTATOES

 

INGREDIENTS :

For Potato Mezhukkupuratti:

Potato - 4-6 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch(Optional)
Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

To Grind Coarsely :

Shallots - 7-8 Nos.
Garlic - 1-2 Cloves


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METHOD :

• Clean, Peel and wash the Potatoes.
• Cut the Potatoes into quarters and then into thin slices.
• Meanwhile, Pound Shallots & Garlic into a coarse mix.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
• Add Turmeric Powder & Red Chilli Powder and fry on a very low flame until the raw flavour goes.
• Add the Potato Slices along with a dash of Salt and a pinch of Sugar.
• Cook on a low flame stirring occasionally until the vegetable turns soft and cooked.
• Can sprinkle some water if necessary.
• Switch off the flame once the Potatoes are cooked and the masala is well coated to every slice.
• Serve Potato Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu/Pulissery.
• Can serve this Potato Mezhukkupuratti as one side dish in the long list of Sadhya Items.

NOTES :

• Saute the pound Onion-Garlic Mix and the spices on a low flame.
• Care should be taken not to burn the ingredients, which will spoil the overall taste of the dish.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding sugar will balance the taste, but it is purely optional.
• Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
• I have stir-fried the Potato Slices on a low flame until each piece is well cooked & coated with the masala.
• I have not used water while stir-frying the vegetable.
• This results in a glossy looking Potato Mezhukkupuratti.
• Do not overcook the Potatoes.

MUTTON STEW

        "Mutton Stew" is a combination of Vegetables and Meat slow-cooked in a liquid particularly on a very low flame. But when it comes to "Kerala Style Stew" colloquially called "ISHTU" it is cooked with Coconut Milk which results in a creamy, rich textured stew. Kerala Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and Flavourings get infused into the dish.  A dish which took twists & turns and which finally got confined to the taste buds of a typical Keralite.
     Basically, a vegetarian dish slowly adapted into using Chicken, Lamb/Mutton, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk. The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. Creamy and light on Masala, this dish stands out for its unique & versatile flavours. Substitute Mutton with Chicken for "Chicken Stew".  Yet another version of unique "Minced Meat Stew" can be prepared with Minced Meat too.
     Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL. Mutton/Beef Stew is quite famous among the Christian families of Kerala and is served for festivals like Christmas, Easter, and special occasions like Weddings, Christenings, Anniversaries... Not an exaggeration, but any special occasion calls for the combination of Appam, Stew & Cutlets.


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Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes



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HOW TO COOK KERALA STYLE MUTTON STEW

MUTTON STEW

INGREDIENTS:

To Cook Mutton:

Mutton - 500 Grams
Ginger -Garlic Paste - 11/2 Teaspoons
Salt - To Taste
Water - 1/2 Cup

Spices:

Cinnamon 1" Stick - 1 No.
Cloves - 2 No's.
Cardamom - 2 No's.

For Mutton Stew - Kerala Style:

Carrot - 1 Cup
Green Peas - 1/2 - 3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons

 

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

To Garnish:

Coriander leaves - few

METHOD:

For Mutton Stew - Kerala Style:

• Clean, Wash and Cut Mutton into medium-sized pieces.
• Add Ginger-Garlic Paste & a dash of Salt to the Mutton pieces.
• Cook the meat until it turns soft and tender.
• Meanwhile, Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add cooked Mutton Pieces and sauté it briefly.
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Mutton Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

NOTES :

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking the Mutton pieces in a pressure cooker, adjust the cooking time accordingly.
• Can substitute Mutton with Beef for Beef Stew. 
• Can try making Stew with Minced Meat too.  
• Some recipes do not add any Vegetables in Mutton Stew. 
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Adding Vegetables to this Mutton Stew is purely optional.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

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.


For more DESSERTS, Click here...


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.