Unniyappam

UNNIYAPPAM

Ingredients

Raw Rice - 1 cup
Jaggery -1 cup + 2 tbsp
Banana - 1 (medium size)
Cardamom powder - a generous pinch
Coconut bits -3 tbsp
Roasted Sesame seeds - 1/2 tsp
Cooking soda - a pinch
Oil and ghee
Paniyaram pan or appa chatti

Preparation

Wash and soak rice overnight or for 5-6 hours.
Drain the water and grind it to a smooth paste. Leave it for another 2-3 hours.
Fry coconut bits in a little ghee and keep it aside.
Add grated jaggery, chopped banana to the ground rice and grind it again.(if jaggery has impurities,dissolve it in little water, strain it and then grind it with rice)

Add cardamom powder, sesame seeds, fried coconut bits, cooking soda and mix well. The consistency of the batter should not be too thin nor too thick, so adjust accordingly.

Method

Heat a paniyaram pan, add a tsp of oil + 1/2 tsp of ghee in each hole of the paniyaram pan.
When the oil + ghee becomes hot, reduce the flame to low and fill the holes with the batter. (fill only up to 3/4 th of the hole). Now cook covered in medium flame.
When the bottom starts browning, flip it over to the other side with a spoon or a skewer.
Let the other side get cooked uncovered until golden brown. Once cooked, remove and drain on a kitchen towel.
Repeat the same process for the rest of the batter.

Unniyappam

UNNIYAPPAM

Ingredients:

1 cup of rice flour 
1/4 cup of grated coconut 
1/2 cup of grated jaggery
1/4 cup of pureed ripe banana
2-3 pods of cardamom, powdered
1/4 tsp of powdered jeera (cumin seeds)
1 tsp of black sesame seeds (ellu)
2 cups + 2 tsp of ghee

Method:

1. Add 3 tbsp water to the jaggery and make a syrup by heating it for 3-4 mins. Strain and set aside.
2. Roast the coconut in the ghee until the edges start to turn golden brown.
3. Transfer the rice flour, roasted coconut, pureed banana, jeera powder, sesame seeds, and powdered cardamom to a bowl and mix well.
4. Add the jaggery syrup and mix well again. You can also add a pinch of salt at this stage.
5. Leave this batter aside for 2-3 hours for fermentation. Then, heat the paniyaram pan and add ghee. Pour spoonfuls of the batter into each hole and cook on each side until golden brown.

Tea

For 2 cups:

Take 1 cup of water and 1 cup milk, add 1 tsp of tea leaves and 2 tsp of sugar...boil these ingredients together for 5 to 10 min then filter the tea to cups and serve hot

Spicy Prawns Roast In Fresh Cream

Spicy Prawns Roast In Fresh Cream

Ingredients:

Prawns cleaned : 2 cups
Mustard seeds : 1/2 tsp
Ginger crushed : 1 tsp
Garlic crushed : 1 tsp
Shallots (sliced vertically) : 1/2 cup
Onion sliced : 1 large sized
Green chilies (sliced lengthwise) : 3nos
Curry leaves : 1 sprig
Tamarind : 2
Vinegar: 1 tsp
Fenugreek powder : 1 pinch
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Black Pepper powder : 1/2 tsp
Coriander powder-1 tsp
Garam masala : 1/2 tsp
Fresh Cream : 1 cup
Oil : 3 tsp
Salt : as needed

Method:

Heat a frying pan and pour oil. Add the mustard seeds and when they starts crackling add the shallots, onion, sliced green chillies and curry leaves. Saute it very well till the onion becomes brownish.
Add the tomatoes, ginger, garlic, red chilly powder and coriander powder to the pan and saute it. Add prawns, turmeric powder, black pepper powder, tamarind, vinegar and fenugreek powder.
When the prawns are cooked, add fresh cream, garam masala and salt. Mix it and cook for 10-15 minutes.
When the water dries up, add 1 tea spoon oil and saute well……..Enjoy

Prawns Masala

Prawns Masala

Ingredients: 

1/2 kilo prawns (sorted)
3 onions chopped 
3-4 green chillies
2 tomatoes chopped
1 tbsp chilly powder
1/2 tsp pepper powder
2 tbspcoriander powder
1/4 tbs turmeric
salt as required
1 inchginger
5-6 pieces garlic
handful coriander leaves
3-4 tbsp oil

Method:

Apply little turmeric,chilly pwdr and salt to the the prawns and keep aside.
Also make ginger+garlic paste
Add oil into a pan and once hot add ginger garlic paste.Saute well
Add onions and chillies and saute
Add the masala and saute well.
Add tomatoes and coriander leaves and keep on slow flame.
Add little water and keep pan closed for 2 min.
Smash tomatoes well and blend the mixture well.Add salt.
Add the prawns to the pan and add water as needed.
Mix well and keep on medium flame for 15 min.
Serve with fried rice or Roti

Kerala Porotta

Kerala Parotta

Ingredients:

Maida 1 Kg
Beaten Egg 2 nos.
Milk 1 cup
Sugar 2 tsp
Oil ¼ cup
Water -as needed to prepare the dough. ½ cup

Method: 

Mix all the ingredients from 1 to 6 in a bowl.
Slowly add water and knead, making a soft dough.
Cover with a damp cloth and keep aside for 1/2 an hour.
Shape dough into a ball and rub a few drops of oil.
Divide the dough into lemon sized balls and cover with a damp cloth.
In a flat surface apply oil and roll out very thin.
Apply a little more oil over the rolled dough.
Using both hands make pleates on the rolled dough starting from one end.
Then holding at one end of the pleated dough ,rotate it just like a spiral.
Roll out each portion,it should be a medium thick.
Heat the tawa on medium flame.
Place the rolled porotta on the tawa and apply oil on the top.
Flip the porotta over and cook the other side until golden brown.
To get layers, place 4 or 5 cooked porottas in a flat surface and holding them between hands,beat the hands together.
Porotta is ready.
Serve it hot with egg curry.

Pan Cake- Unniyappam Fusion ( Just A Twist)

PAN CAKE- UNNIYAPPAM FUSION (Just A Twist)

Ingredients:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter

Method:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk.

Grease butter in unniyappam chatti (paniyaram pan) and pour ladle-fuls of the batter into each hole. After 2-3 mins on one side, gently turn the Appam to the other side. Cook both sides until golden and set aside to drain on a kitchen towel.

Pallappam

Pallappam

Ingredients

Rice Flour - 2 cups
Rapid Rise Highly Active Yeast – 1 tsp
Sugar – 3 tbsp
Rava (Semolina) – 2 tbsp
Thick Coconut Milk – 1/2 to 1 Cup (I use Canned Coconut Milk)
Water – As needed
Salt – to taste
Preparation Method for Batter

For making Rava Kurukku (Semolina Paste) which is a thick paste, take 2 cups of water in a saucepan and add 2 tbsp of rava (semolina). Bring it to a boil stirring continuously. Reduce the heat to low and continue stirring. When the mixture changes to a thick paste, remove it from heat and allow it to cool.

In a big bowl, combine 2 cups of Rice Flour, 3 tbsp Sugar, cooled Rava Kurukku (Semolina Paste), 1 tsp Yeast along with 1/2 cup Coconut Milk and a pinch of salt. Add around 1/2 to 1 cup water or more and whisk everything to form a smooth and thick batter. The batter should be thick because after fermentation it will rise and become thinner in consistency.
Leave the batter in a warm place for around 8-9 hours and allow it to ferment.

Palappams in a Palappam Chatti

Before preparing palappam, add 1-2 tbsp of sugar and 1/4 to 1/2 cup of coconut milk to the batter and mix well. The batter should be loose in consistency similar to that of Dosa batter.
Pour a ladle full of batter into a Palappa Chatti (deep round pan used for Palappams) and swirl the pan lightly, spreading the batter to the sides of the pan.
Cover with lid and allow it to cook for around 3 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the palappam carefully from the pan. Do not flip palappams.
If you like the edges or laces to be golden brown, add more sugar to the batter.

Oats Ladoo

Oats Ladoo

Ingredients

1 cup oats
1/4 cup cranberry
1/2 tsp cardamom powder
2 cups sugar
1/2 cup water

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2
Difficulty: easy

Directions

Combine sugar and water into large pot.

Cook till you get 2 thread consistency of sugar syrup. Then add cardamom powder.

Parallely roast the oats and alllow it to cool.

Then add roasted oats into sugar syrup. also add cranberry . Mix everything well. Let the mixture cool down for sometime and then make small balls out of the mixture.

Kozhukkatai

Kozhukkatai

Ingredients

Rice flour : 1 cup
Grated coconut : 1½ cup
Thick jaggery syrup : ½ cup
Cardamom powder : 1 tsp
Water : 1 cup
Salt : A pinch

Kozhukattai preparation

Add salt to water and boil it.
Pour this water into the rice powder and knead well to make smooth dough, without lumps.
Make big lemon sized balls out of this dough.
Heat a thick bottomed sauce pan and pour in the jaggery syrup and mix the coconut and cardamom powder.
Keep it over the flame till the moisture dries up with constant stirring.
Spread a little oil on your palm and take a ball of dough and flatten in slightly.
Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
Prepare the entire balls using the rest of the dough.
Steam the kozhukkattas till done and serve them warm.