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Cooking Recipes traditional cooking Uncategorized

Appam with vegetable stew

Appam is a very popular and traditional breakfast of south Indian states especially TamilNadu and Kerala. They say its also common in SriLanka.It is a type of pancake made with fermented batter.It is very soft in texture.It is round in shape with its centre part little bit fluffy and the sides little crispier.Can be also taken for dinner too.To prepare this we need a special curved shaped pan.We call it as appachatti. we get  pan made of iron but nowadays non stick pans are also available.We can eat this with sweet coconut milk,vegetable kurma, vegetable  stew, kadala curry and those eating eggs can eat with can eat with egg curry.

INGREDIENTS :

1.Raw rice-1 cup

2.Boiled rice-1 cup

3.Fenugreek seeds -1/2 tsp

4.sugar-1/2 tsp

5.coconut scrapings- 1/4 cup

6.urad dhal-1tbsp

7.baking soda 1/4 tsp(appa soda)

8. salt as needed

9.coconut water 1/2 to 3/4 cup

10.Bread slice -1

METHOD :

Wash rice, dhal and soak it for 6 to 8 hours also soak fenugreek seperately.After soaking grind both the rice with fenugreek seeds,coconut scrapings,sugar and bread slice.First use coconut water and then add more water as required for grinding.To the batter add salt  and allow it to ferment for  6 to 7 hrs.

An hour before preparing appams add soda  to it and mix well.The batter should neither be too thick nor  too thin.The consistency is that when we swirl round the pan it should go freely.

 

IMG_3489

Preparation:

Keep the appachatti on stove.When heated add few drops of oil for smearing the pan.

Pour a ladle of appam batter into the appa chatty and slightly twist around to spread the batter in the pan to make a circular shape. Smear few drops of oil.Close it with a lid. Only one side is to be cooked.The centre portion will be soft and the edges will be crispy.When done remove it.Serve with sweet coconut milk/veg kurma or veg.stew.

For coconut  milk: Extract coconut milk from coconut. it should be thick. add sugar  according to taste.Pour on cooked appams and eat.

Vegetable Stew:

Carrot,Peas,Potato -1 cup

Onion-2

Ginger and garlic paste-2tsp

chillies-2 or 3 as required

Coconut milk-Thick 1 cup

coconut milk thin -1 cup

corn flour-1 tbs

oil -2tbs

Mustard and urad dhal-1 tsp

coriander leaves chopped

salt as needed.

Method:

1.Keep pressure pan  on stove.Pour oil in kadai. Add mustard and urad dhal.

2.add onion and chillies fry a little.Add ginger and garlic paste.

3. add vegetables and  2nd milk to cook and salt.cover and cook.1 whistle is enough.

4. Now to 1 tbs. of maida or corn flouradd 1/2 cup water to make it slury. This helps the curry to become thick.

5.Now add 1st thick milk and cook for 30 sec. or else it will curdle.

6.mix well and add chopped coriander leaves.

Serve appam with stew and or coconut milk.

One can use 2nd extract milk or water to cook vegetables.IMG_3480

 

 

 

Categories
Cooking Recipes indian traditional cooking

CHANNA DHAL SUNDAL/SWEET PONGAL/PANAKAM

I thought of linking this post with culture and tradition. I was born and brought up in Tuticorin in Tamil Nadu then got married and now settled in Trivandrum Kerala.I am fascinated by the culture and tradition of Kerala.

In Kerala the Karkadam month in Malayalam ,Aadi in Tamil that is between July and August is observed as Ramayana month.This is the last month of the malayalam calender.During this month the epic “RAMAYANAM” is recited in homes and temples.The reading of Ramayanam starts on the first day of the month and ends on the last day.The Ramayanam read in kerala homes is “Adhyathma Ramayanam Killipattu” written by Thunchaththu Ramanujan Ezhuthachan by a famous writer.

The epic reflects Indian ethos and values.It portraits the divine birth,childhood and adolesence of Rama.Not only sprituality it is a commitment to our traditional custom and beliefs. Reading this will purify the mind.

Yesterday we had Ramayanam recital in our house.We had invited few people for it and it was a small gathering.Neivedyam was prepared by me for the pooja.Thus sharing the receipes with you.

SARKARA PONGAL/SWEETPONGAL.

Ingredients:

1. Rawrice-1/2 cup

2. Jaggery-3/4 cup to 1 cup

3. Ghee- 6 tbsp.

4. Cashews raisins-few

5.Cardomom powder 1/4 tsp

Method

  • Pressure cook the rice and keep aside.If needed can mash the rice after cooking.
  • Powder jaggery and heat with water in a thick bottomed vessel or kadai . Bring to boil.When the jaggery completely dissolves a filter it.Add cooked rice to it.
  • In a separate pan add 2 tsp of ghee add 2 tsp of ghee and fry cashews and raisins.
  • Cook in slow fire and slowly add the balance ghee to it.Stirring in between.
  • Water will be absorbed completely and the mixture will be thick consistency and will slowly leave the sides of the pan.Now add elaichi powder to it..
  • Color of pongal varies according to the color of jaggery.

Sarkara pongal is ready.

CHANNA DHAL SUNDAL/CHICKPEA SUNDAL

Ingredients 

1.White Channa-1/2 CUP

2. Grated coconut- 1/4cup

3. Oil- 3tbs

4.Mustard 1 tsp

5. Urad dhal 1/2 tsp

6.Redchillies -2 or 3(As desired)

7. Asafoetida 1/4 tsp

8.Curry leaves

9.Salt as required.

Method:

  • Wash and soak channa overnight.It has to soak for 6 to 7 hours.Pour enough water and salt.Pressure cook till it is soft.
  • Heat oil in a kadai add mustard seeds urad dhal, chillies,Asafoetida  and fry.Now add Cooked Channa to it.
  • Finally add coconut scrapings.
  • This chickpea has many benefits.One can prepare it with white or brown channa.This is made many festivals.

PANAKAM

Ingredients:

  • Jaggerry -!/4 cup
  • Lemon- 1.
  • Dry ginger powder-1/4 to 1/2 tsp
  • Cardomaon powder 1/4 tsp

Water -2 cups.

Method:  

Dissolve jaggery in water add sukku podi and keep it aside for 15 mts.

Filter it to it add lemon juice elachi powder cardomom powder.

Its ready.

You can increase or decrease the ingredients according to taste.IMG_3469

Categories
Cooking Recipes traditional cooking

Kathrika and Tomato kichadi (Egg Plant)

This kichadi is a combination of brinjal and tomato.In Tirunelveli side they call it as kochu or gosthu.It is a best side dish for idli/dosa.Some eat it gram dhal and white rice. some with venpongal. Few call it kalyana sambar.
Ingredients:

  1. Brinjal -4
  2. Tomato -4
  3. Green chillies- 4 (increase or decrease accdg. to taste)
  4. Onion-2(finely chopped)
  5. Asafoetida or Hing
  6. Cooking oil-2 tb
  7. Urad and mustard seed -1/2 tsp
  8. Coriander leaves-1tbs
  9. Salt as desired.

Preparation

  • Chop onions,tomatoes,curryleaves and coriander leaves and keep aside.
  • Cut brinjal and keep it in water to prevent discolouration.
  • Method :
  • Keep kadai put oil add tomato,brinjal and chillies for few minutes till tomatoes are soft.Then add water to it and cook well.
  • After cooking remove the excess water keep it seperately.
  • Put tomato and brinjal in a blender to get it as a smooth paste.
  • Heat kadai.Add oil put mustard and urad dhal when mustard seed splutters add curry leaves and onion.Fry till it is golden brown.
  • Now add the paste it.To it add the excess water which was kept asideand cook for few minutes.
  • If needed add more water .It has to be in pouring consistency.
  • Bring to boil.To it add asafoetida and chopped coriander leaves to it.

Variation

  • Can use only tomatoes alone.
  • When we use brinjal use tamarind extract for it .It will remove the sour taste too.Serve with idli,dosai with dash of sesame oil/gingelly oil

IMG_3455

Categories
Cooking Recipes diabetic recipe healthy recipes. traditional cooking vegetable cooking

Healthy Gothumba Dosai/ Instant wheat flour dosai

Wheat flour dosai also known as gothumba dosai is a common South Indian dosai. It is very easy to prepare.I have added soy flour, cabbage and kasuri methi to increase its nutritive value. Easy to prepare. serve hot or else it may become soggy.
Ingredients:

  • Wheat flour : 1 cup
  • Soy Flour: 1/4 cup
  • Green chillies:2 or 3 according to taste
  • Cabbage : Finely chopped 3 tbs.
  • Onion : 1 finely chopped
  • Coriander leaves:1 tbs
  • Kasuri methi: 1 tbs (dried fenugreek leaves)
  • curry leaves: finely chopped
  • Asafoetida: a pinch
  • Curd : 2 tbs (optional)
  • Oil
  • Mustard and dhal :1tbs
  • Salt : to taste

IMG_3414

Method

Mix wheat flour, soy flour and salt first.

Now add water to this mixture make as dosa batter without any lumps.

Heat oil and add the mustard and dhal when it splutters add green chillies,onion and curry leaves.when onion becomes transparent remove from fire add to batter.

Now add chopped cabbage , asafoetida,methi and chopped coriander leaves also.

Heat dosa tawa.Pour batter in a circular motion and smear some oil around it.

Now flip the dosa and cook for few seconds.

when done remove it.

If you want thick dosa add little water or if you want thin dosai add more water.

Serve hot with chutney.All my family members like this dosai very much you too try and let me know.

Can prepare this dosai even without adding soy flour.

IMG_3420

Categories
indian traditional cooking Uncategorized

GREEN GRAM DHAL PAYASAM

INGREDIENTS:

  • Dehusked green gram dhal:250gms.
  • Coconut:1
  • Ghee:2 tbs
  • Jaggery:500gms
  • Powdered cardomom:1tsp
  • Cashews: 2tbs
  • Raisins:1tsp

Method:

  1. Roast dehusked dhal in a kadai without oil
  2. Cook dhal and mash well.
  3. Melt jaggery in a cup of water and strain to remove dirt.
  4. Extract milk from coconut.keep aside this thick milk.
  5. Now add water and extract 2nd milk.
  6. Keep kadai or thick bottomed vessel and put mashed dhal into it.
  7. Add melted jaggery to it and mix well.
  8. Now add 2nd extract milk.
  9. when almost thick add 1st extract milk
  10. When it begins to boil remove and add cardomom powder
  11. Heat ghee fry cashews and raisins add to it.

    Payasam is now ready.Serving with vadai or with banana and papad is a good combination.Instead of coconut milk ordinary milk can be added.