Appams

This is a kind of pancake made of rice,mainly a breakfast item, tastes great with non veg or vegetarian gravies.Or just plain milk or coconut milk and sugar,honey. Its a popular dish in kerala but since we are closely located to kerala geographically most of our recipes are greatly influenced by the keralite taste.

To make appams you need :

Ingredients
Raw rice 3 cups
Boiled rice 1 cup
Cooked rice 1 cup
Grated coconut 1 cup
Soda bicarbonate a pinch
Salt to taste

You need to ,

• Soak the rices all in a bowl for about 2 hours.And then grind all of the above into a fine paste.
• It should be a watery batter only then will the appams turn out soft.
• Once you grind the batter add salt and also add a pinch of soda bicarb and allow to ferment over night (then will appams come out soft).
• Once the batter ferments(ie. next morning) the appams are ready to be made.

To make appam ,

• You would need a kadai(similar in shape to a wok) ,I use a nonstick one and a lid to cover it.Heat the kadai sufficiently and rub oil on the it, now pour the batter about 2 ladles full and you need to circle the kadai so it forms a circular pancake around the sides of the kadai. Cover the kadai and allow the sides to turn brown and crispy.The centre will form perforations and then its done.
• Serve appam with any stew, chutney or milk or coconut milk or even honey tastes superb :)

Variations :
Once you pour the batter onto the kadai and its half done you can break an egg onto it for egg appams, or add powdered jaggery for a sweet appam and cover it to be fully cooked, all forms of appams :)

Sending this to Kerala Kitchen @A girl's Diary

Appams

This is a kind of pancake made of rice,mainly a breakfast item, tastes great with non veg or vegetarian gravies.Or just plain milk or coconut milk and sugar,honey. Its a popular dish in kerala but since we are closely located to kerala geographically most of our recipes are greatly influenced by the keralite taste.

To make appams you need :

Ingredients
Raw rice 3 cups
Boiled rice 1 cup
Cooked rice 1 cup
Grated coconut 1 cup
Soda bicarbonate a pinch
Salt to taste

You need to ,

• Soak the rices all in a bowl for about 2 hours.And then grind all of the above into a fine paste.
• It should be a watery batter only then will the appams turn out soft.
• Once you grind the batter add salt and also add a pinch of soda bicarb and allow to ferment over night (then will appams come out soft).
• Once the batter ferments(ie. next morning) the appams are ready to be made.

To make appam ,

• You would need a kadai(similar in shape to a wok) ,I use a nonstick one and a lid to cover it.Heat the kadai sufficiently and rub oil on the it, now pour the batter about 2 ladles full and you need to circle the kadai so it forms a circular pancake around the sides of the kadai. Cover the kadai and allow the sides to turn brown and crispy.The centre will form perforations and then its done.
• Serve appam with any stew, chutney or milk or coconut milk or even honey tastes superb :)

Variations :
Once you pour the batter onto the kadai and its half done you can break an egg onto it for egg appams, or add powdered jaggery for a sweet appam and cover it to be fully cooked, all forms of appams :)

Sending this to Kerala Kitchen @A girl's Diary

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!