Kerala Appam (Palappam ) Recipe:
Ingredients :
Idly Rice : 2 cups
Fenugreak seeds - 10 to 20 nos
Urad dal - 1/4 tsp
White poha - 1/2 cup
Grated Coconut : 1/2 cup
Salt to taste
For Yest syrup :
Sugar : 1 tbsp
Dry yeast : 1 tsp
Warm Water : 1/4 cup
Method of Preparation:
1.Wash and Soak idly rice for about 3 hours drain and keep it aside.
2. Blend with white poha and grated coconut in a blender to get a smooth batter.
3.Mix sugar with warm water.Add yeast and keep aside for 10-15 minutes .
4.Then add the yeast syrup into the batter and mix well .
5.Leave the mixture for fermentation for 8 hours or over night.
6. Next day morning, first mix the batter well & Add salt & sugar to taste.
7. Heat Appachatti over medium high flame.Rub it with some oil if you are using an iron appachatti .
8. Gently pour 5-6 tablespoon of batter into it & rotate the appachatti and make sure that the batter is spread in a circular form.
9. Cover and cook for about a minute or until the edges turn golden brown.
10 . Switch off the flame and Serve with Chammanthi / Dry Chutney / Kadala curry /egg curry ....
And Enjoy!😋😋😋
Semiya Payasam / Vermicelli kheer Kerala Sadhya Recipe:
Semiya Payasam /Vermicelli kheer is a very popular traditional Kerala recipe , which is prepared at all special day including birthday, or festive occasions.
Serves: 5 to 7
Ingredients:
Vermicelli / Semiya - 1 cup
Milk- 8 cups
Warm water- 3/4 cup
Raisins / Coconut sliced- 2 tbsp each
Sugar - 5 tbsp
Method of Preparations:
1.Heat ghee in a pan Roast the vermicelli till it turns to light golden color and set aside.
2.Heat milk in a thick bottomed pan and let it boil on medium heat. add the fried vermicelli and mix well.
3.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.
4.Add sugar and pinch of salt and cook for couple of minutes.
5.Add cardamom powder, stir well and allow it to boil.
6.Heat ghee in a frying pan fry the coconut slices and raisins till light brown in color and keep it aside.
7.Switch off the flame,Garnish with fried coconut slices and raisins.
8. If it turns really thick add more milk to adjust the consistency.
Yummy payasam is ready. Serve hot or chilled
And Enjoy!😋😋😋
Kerala Spicy Egg Thoran - Mother's Special - Scrambled eggs with coconut :
Ingredients:
Egg - 4 nos
Grated coconut – 1/2 cup
Turmeric powder - 1/2 tsp
Red chili powder - 1/4 tsp
Garam masala - 1/2 tsp
Fennel seed - 1/4 tsp
Pepper powder -1/2 tsp
Green chilies - 2 nos (chopped)
Onion – 1/2 cup (Chopped)
Curry leaves -Plenty
Ginger -1 tsp
Garlic - 1 tsp
Dried red chilli - 2 nos
Mustard seeds - 1 tsp
Coconut oil - 2 tbsp
Salt - As required
Method of Preparation:
1.Beat eggs along with pepper and salt in a bowl and set aside.
2.Heat oil in a pan and splutter the mustard seeds and dried red chili.
3.Add green chilies,onions, ginger/garlic and curry leaves and saute onion till transparent .
4.Crush the grated coconut along with turmeric ,red chili and black pepper.
5.Now add the mix and saute for few mints when the raw smell gone.
6.Then add the beaten eggs and fry it for few mints in medium to high flame.Cook until the eggs are completely done.
7.Sprinkle the coconut oil, fennel seeds and curry leaves ...
Serve hot with Rice /Kanji ....
And Enjoy!!!
Thalassery Chemmeen/Shrimp Biriyani Recipe:
Ingredients:
For Cooking Rice
Jeerakasala rice/kaima rice - 2 cups (For Making Thalassery biriyani use kaima Rice..)
cardamon -2
Black Cardamon-1
Jathi Poo(Mace)- 1
Bay leaf - 1
Cloves-3
Cinnamon-3 piece
Fennel seeds- 1 tsp
Ghee/Oil - 1 tbsp
Lime juice-1 tsp
Salt - to taste
For Marination
Chemeen/Shrimp - 1 lb
Red chili powder-1 tsp
Kashmir chili powder - 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala - 1 tsp
Fennel seeds - 1 tsp
Black pepper powder - 1 tsp
Ginger/Garlic paste - 1 tsp
Lemon juice - 1 tsp
Oil(for deep fry)- 2 tbsp
Salt to taste
For Masala
Ginger /garlic - 1 tbsp
Green chili - 1 tbsp (Crushed)
Onion - 1 cup (thin sliced)
Tomato - 1 small(chopped)
Biriyani masala - 1 tsp
Turmeric powder- 1/4 tsp
Red chili powder - 1 tsp
Black pepper - 1/4 tsp
Garam Masala - 1/2 tsp
Fennel seeds- 1/2 tsp
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
For Layering
Fried Cashews and Raisins - 3 tbsp
Coriander and mint leaves - 1/4 cup
Fried Onion - 1/4 cup
Biriyani masala - 1/2 tsp
Ghee - 1 tbsp
Method of Preparation:
For Rice:
1)Soak the rice for 20 mins and drain keep it aside.
2)In a pressure cooker pour ghee and heat.
3)Put all spices and saute for few mins
4)Add rice and saute for 2 minutes or so.
5)Add 4 cups of water along with salt and lime juice cover the lid and Cook in a medium flame.
For Masala:
1. Marinate the prawns with salt, chili powder, turmeric powder, pepper powder,curry leaves and garlic paste for at least 30 minutes.
2. Heat oil in a pan and fry prawns and , Keep aside.
3.Heat oil in a pan Add the ginger,garlic,green chili paste,Saute till the raw smell is gone.
4.Then add Onion turn slightly brown then add tomatoes along with chili, pepper and turmeric powders,biriyani masala and salt combine well the raw smell is gone.
5.Now add little bit fried onions , chopped coriander,mint leaves and combine well.
6. Add fried prawns along with fennel seeds and mix well.
7. Cover & Cook on low flame for about mins.
For layer
1.In a heavy-bottomed vessel. spread half of Coriander and mints then add the prawn masala in the bottom part.Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro and biriyani masala. and few drops of ghee on each layer of rice.
2.Cook on for 10 – 15 minutes medium-low heat when steam is came out at . Switch off. Set aside for 15 minutes. .
Serve hot with raita, pappadam and pickle.
And Enjoy!!!
