AAPAM WITH KADALA CURRY

AAPAM WITH BLACK CHANNA CURRY

this is a kerala break fast most popular in kerala and a heavy and idel breakfast for weekends .in my thinking this is a full meal it self i think we wont feel like to eat till dinner after this breakfast that is my feeling and this is my hubbys most feverat. any way hear is the recipe

 

FOR Aapam:

 

2cups---raw rice

2cups----boild rice[idli rice]

1/2cup---minnapappu[uard dal,ulunduparuppu,uddinabele]

1hamdfull--cooked rice[annamu]

1handfull--greated coconut

1teasp --sugar

salt to taste

1/2 teasp ---cooking soda

 

Soak rice dall thgather for 3 hours and griend them with all other ingredents in to a smooth paste like dosa bater add salt and sugar in the last movement.Let it forment for over night

kerala people makes this aapams in a small kadai they called this aapakadai with out that also we can make aapams in normal dosa pan like dosas.

heat dosa pan and pour 11/2 laddel bater and spread one time lightly sprinkl little oil cover with a lid cook for 2mins and remove[dont turn the next side]

serve with kadala curry.

PALPAYASAM

Long back I went to Guruvayur krishna temple there I had this payasam as prasadam from that time Ihad that taste in my mind and as soon i came home tryed that one and it came very well but not like guruvarappan prasadam i think that special taste is because of prasadam wow that was awesome, and after long time I tryed it now this time this was prity ok.So I want to share this with all of you and here's the recipe

Nellukuthari(or any other kerala rice normaly what they use for white rice)-- 1/4 cup (don't use basmathi rice)
milk -- 10 cups
sugar -- 2 cups
cardamom powder --1tea sp
Ghee --2 tab sp
cashew nuts --10 no.
raisins ---10 no.
Ghee for frying
condenced milk --1/2 tin

METHOD:----

Mix togather milk, rice,sugar, and 2 tabsp ghee take all these in a pressure cooker
cook on ahigh flame till the first whistle
soon after the first whistle lower the flame and cook for half an hour (don't worry about whistles just cook it in a very low flame for 30 minutes)
remove and cool
heat ghee in a pan fry cashews and raisins add to payasam
add condenced milk and cardamom powder and mix well

MOR CURRY RECIPE MARATHON

This delicious butter milk gravy from KERALA.And my theem from to day for RECIPE MARATHON for 2 nd week is KERALA CUSINE I hope i can do tha

1 --- Onion
5-6 --- Green Chillies
¼ --- Coconut
3-4 --- garlic cloves
1 inch piece --ginger chopped
½ --- tea spoon Turmeric Powder
¼ --- tea spoon Methi Powder
¼--- tea spoon Cummin seeds
2½ --- cup Yogurt (Curd)
salt to taste
coconut oil,
1/2 tea sp --- mustard seeds
a few curry leaves.
Cut the Onion into small pieces and choop green chillies to small pieces.
Grind the coconut and garlic in to a sooth paste,
Whip the yogurt.
Heat oil in a pan add mustard seeds, cumin seeds, green chillies,ginger pieces curry leaves and onion. Stir for a while and then add the turmeric powder, methi powder, and salt. Now add the coconut and a cup of water. Cover it and cook for a few min..
When cooked well, switch off the stove, and after a while add the yogurt to it, stir well. (Do not add yogurt when it is very hot. And don't boil it) It's ready to use.
Serve with plain rice

KAALAN RECIPE MARATHON

KAALAN a kerala delicocy,I love to have this curry with hot plain rice, andI got this recipe from my friends mom who lives in tiruvanantapuram long back when Iwent to there place aunty made this for lunch one day . and I was behind her for the recipe so sweet she is, again she made this in front of me and I got the recipe THANK YOU SO SO MUCH lakshmi aunty.

INGREDIENTS:----
Half ripe banana-- 2 no cut in to 1 inch pieces
coconut 1/2 cup
curd -- 1/2 cup
green chillies -- 2 no
cumin seeds -- 1/4 tea sp
turmaric powder -- 1/4 tea so
fenugreek seeds -- 3-4 seeds
mustard seeds -- 1/4 tea sp
dry red chillies -- 3-4
water --- 1 cup
salt to taste
coconut oil -- 1 tab sp
a few curry leaves

METHOD:---

Cook banana in water and turmeric powder for 5 min.
Grind coconut ,cumin seeds, green chilli in to a coarse paste with curd and add this coconut paste to banana and switch of the flame, cover and leave for few sec so that it will become warm(please don't boil it if you boil the curry after add the curd then curd will get curdle that won't give a good look to the curry but taste won't change)
now if you want add a little water and mix well
Heat coconut oil in a pan add mustard seeds.dry red chillies and then add fenugreek seeds fry till goldean and add curry leaves then add this to KAALAN(banana mixture) mix well
Serve with hot plain rice
one thing I want to share with you all about coconut oil If you cook coconut oil in aright way that will give very very nice aroma to your curryes
If you dont like coconut oil you can use any other oil as you like
And you can use other veges like pumpkin,yam drumstick

KADALA CURRY RECIPE MARATHON

Kadala ( black chana) 1 cup
Onions 2 nos
Clove 4 nos
Cinnamon stick 2 inch piece
Small onion 5 nos
Ginger crushed 1/4 tsp
Garlic paste 1/2 tsp
Chilly powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Grated coconut 1/2 cup
Curry leaves a few
Salt to taste
coconut oil – 1 tab sp

Wash and Soak Kadala (black chana) overnight. Cook in a pressure cooker,for 4 whistles.
Heat oil in a pan. Add cinnamon, clove and then add grated coconut and fry till coconut turns to brown in colour.
Add small onion, Ginger and garlic paste, chilly powder, turmeric powder and coriander powder. Allow it to cool and grind to a fine paste.
Heat oil in a pan. Add sliced onion, and fry, till the onions turn brown. Add few curry leaves and the grind masala and fry.
Then add cooked Kadala with water. Let it boil, till the gravy becomes thick.
Serve hot with puttu.or Appam even this will go very well with plain rice or pulao(plain)

One more easy way to make this Kadala heat oil in a pressur cooker add cinamon, cloves then sliced onion fry for a few min. now add ground paste, Kadala, salt add 1 cup water and cover pressur cooker and cook till 4-5 whistles

PAZHAM PORI

Pazham Pori is a sweet dish made with ripe plantains dipped in flour mixed with sugar. This popular snack which we can see usually in road side tea-shops (tatta kadai s)in Kerala . It is easy to prepare and it goes well with a cup of tea. Here goes with the recipe of delicious Pazham pori
Ingredients:----
1---- ripe plantain (Nendram Pazham)
1---- cup plain flour/ all- purpose flour/ Maida
½ cup--- sugar
1/4 teasp---- turmeric powder
A pinch of salt
Oil for deep frying
Peel plantains, cut is two halves, and slice each halves into four to six slices. From One plantain I got 10 pieces .
Mix flour with ½ cup water to make a smooth batter, add sugar, turmeric, and salt.

PESARA PAPPU PAYASAM

Green gram dal (cherupayaru parippu, moong dal)---1 cup
Thick coconut milk --- 1 cup (you can use canned coconut milk also if you are using that it will take 1/2 can)
ripe banana --1no.(small varietie)
ghee -- 3 tea sp
Jaggery -- 3/4 cup grated
Cardomom powder -- 1 tea sp
Cashew nuts and raisins a few
METHOD:----
Heat ghee in a pan add cashew nuts and raisins and fry till golden colour remove and keep a side.
Now add moong dal (cherupayaruparippu) to the same ghee and fry till light red in colour.then add enough water to the dal and cook till very soft
now heat jaggery with a verry little water just melt the jaggery and add this to cooked dal, and mash well with hands or use a potato masher(dont grind in a mixee or a blender).
Now add coconut milk and alow it to boil
Mash well the ripe banana with little coconut milk and cardomom powder and add this to boiling Pradhaman mix well and alow it to boil for 2-3 min
Now add rosted cashew nuts and raisins mix well.
Serve hot or cold.

PAALAPPAM

Rice --- 2 cups
Thick coconut milk --- 1/2 cup
thin coconut milk --- 2 cups
cooking soda -- 1/2 tea sp
cream of rece --- Rice rava(fine not Idlirava)--- 2tab sp for this soak 1/2 cup rice and remove water and dry in shade and grind in to a fine rava(dry)
Water ----1/2 cup
Salt to taste.
soak 2 cups rice in enough water for 4 hours and remove the water and spread rice on a white cloth dry in the shade,then make a power
normaly I use coconut water for fermentation in 1/2 cup coconut water add 2 tea sp sugar and leave aside for 1 day then add this to the batter or can use dry yeast
Dry yeast 1/2 tea sp
Warm water ---2 tab sp
Sugar -- 2 tea sp
Dissolve sugar and yeast in warm water leave a side for 10-15 min. or till it foams.
In a heavy bottom pan take rice rava and water mix well and cook in alow flame till it become soft and leave aside
In a other big bowl add (make sure that this bowl is much more enough for fermentation the batter should not over flow)in this bowl take cooked rice rava,thin coconur milk mix well and add rice flour to this and mix well to make a fine paste.(for this process you can use electric blender or eggbeater) beat for 20- 25 sec. then add yeast mixture mix well now add thick coconut milk mix once again well (don't use electric blender after adding the yeast just mix with a spoon )this should be like a ootappam consistency and leave it for fermentation for over night or for 6-8 hours
Now next day moening or after 8 hours add cooking soda mix well, heat a Appam pan in mediun flame pour 11/2 ladle batter and just turn the Appam pan with your hands(holding the both side handles) in a clock wise motion spread the batter in to a circle and bring the left over batter in to the center and cover with lid and cook 3-4 min.(don't flip the Appam)
Rmove and serve with STEW
But I like to have this with even kadalacurry yummmmm......
Enjoy your break fast.

MAAMPAZHA PULISSERI (RIPE MANGOES IN YOGURT GRAVY)

Maampazha Pulisseri is a sweet, sour and spicy sauce which is made with ripe mangoes and yogurt and a very good combination with rice, especially with Kerala rice. Pulissery is a simple yogurt dish which is prepared regularly in every kerala home, pulissery can also be made with different vegetables like okra, pine apple, plantain, but here I made it with ripe mangoes. April – June is the season for King of the fruit s, April- May is the starting time for mangoes, and it's time for pickles in every Indian home, in the middle of the May the mangoes starts lightly ripening, and this mangoes are the best choice for the pulissery with there sweet and sour taste, especially those small verity ripe mangoes goes very well with this gravy. During the season this dish will be the main item in every kerala kitchen.Some people makes this with coconut milk insted of yogurt but I like this with verry little soured yogurt that tastes divine. And here is the recipe………..
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INGREDIENTS:----

Ripe mango --- 1 cup cut in to pieces (if you can get small ripe mangoes the cut in to half and remove the seed in side that tastes divine)
Yogurt – 1 cup
Coconut --- 1/2 cup
Cumin seeds – 1 tea sp
Green chilies – 4 (according to your taste)
Turmeric powder – 1/2 tea sp
Chili powder – 1/4 tea sp
Salt to taste
Oil – 1 tab sp preferably coconut oil
Mustard seeds --- 1/2 tea sp
Fenugreek seeds – 1/4 tea sp
Curry leaves --- 10 – 12
Red chili s --- 2 broken
Photobucket
 
METHOD:-----

1. Grind coconut, green chilies, and cumin seeds with little water in to a smooth paste and leave it a side.
2. Cook mango pieces with turmeric, red chili powder with 1 cup of water cook till mango pieces become soft, mash half mango pieces with a fork.
3. Now add ground paste and bring it to a full boil. When it starts boiling switch off the flame and add yogurt immediately (whisk the yogurt before you add it to mango mixture) add salt to taste and mix well.
4. Now heat oil in a pan add mustard seeds and let them popup then add fenugreek seeds, broken red chilies, curry leaves and let then fry for a while then add this seasoning to Maampazha pulissery mix well and serve.
5. Serve with rice and any vegetable stir fry (but should be taste great with any kerala style vegetable stir fry like kovakka Mezhukkupuratti, pavakka thoran or vendakka mezhukkupuratti I prefer that) .

MEEN MOILEE - FISH IN FRAGRANT COCONUT MILK

This fish curry is a traditional Kerala recipe which is cooked in fragrant coconut milk with a mild taste. And this curry is my hubby s hot favorite.
INGREDIENTS:----
Fish --- 1 kg (I used pomfret)
Lemon juice --- 1 tea sp
Green chilies – 3 sliced
Onion – 2 medium sliced
Ginger --- I inch piece sliced
Garlic – 5 cloves
Curry leaves --- 10 leaves
Cumin seeds --- 1/2 tea sp
Cinnamon – 1 inch piece broken
Cardamom – 2 no
Cloves – 4 no.
Lemon juice --- 1 tab sp
Thick coconut milk – 1 cup
Coconut oil --- 2 tab sp (if you don't like coconut oil you can use any other oil you like)
Salt to taste
Red chili powder --- 1/4 tea sp
METHOD:----
1. Clean and cut the fish in to medium size pieces, and wash for 5-6 times then marinate with salt, 1 tea sp lemon juice, red chili powder apply well and leave a side for 2 hours.
2. Now heat oil in a pan add cloves, cardamom, cinnamon and cumin seeds and fry till light brown then add sliced onion, green chilies, ginger and garlic, curry leaves and fry for 1 min.
3. Now remove cardamom, cloves and cinnamon (adding this spices for only aroma by this time they leave there aroma in to the curry If you like you can leave them in the curry also)
4. Add 1/2 cup water to the onion and bring to a full boil.
5. Now add fish pieces cover and cook for 5 min.
6. Remove the lid and add coconut milk heat for a few sec.
7. When it starts to boil add lemon juice and remove from the fire
Garnish with tomato slices and serve with hot red rice (Kerala rice, rosematta rice)
Enjoy your meal