Rava Appe

Those of you are in a hurry but also don’t want to compromise on serving your family with healthy and delicious food this Instant Rava Appe recipe, Appam recipe is for you.

It tastes really good and the bonus is that this Instant Rava Appe recipe, Appam recipe is also very quick to make, there is no grinding or fermentation required just soak it for 15-20 mins and you are set. The best part of these Instant Rava Appe recipe, Appam recipe is that even after they have cooled down they remain soft and thus a perfect dish for lunch boxes or tiffin boxes.

These Instant Rava Appe recipe, Appam recipe can be made plain or you can mix any vegetables of your choice to make it more healthy.

 

 

Ingredients

• 1/2 cup ‏suji / rava / semolina
• 2 tbsp ‏Dhai/ Curd
• 1 tbsp each ‏Capsicum, onions, carrots, green beans and dhania
• 1 ‏Green chilli
• 1/2 sachet ‏Eno/ fruit salt
• 3-4 ‏Curry leaves / kadhi patta
• 1/4 tsp ‏Mustard seeds /rai,
• 1/8 tsp ‏Pepper powder / kali mirch
• as per your taste ‏Salt
• 1-2 tbsp ‏oil

Method

Dice up the vegetables keep aside in a bowl.

1) In a large mixing bowl add the rava  (suji) along with the curd.

2) Add diced up carrots, capsicum, green chillies, then the green beans, onions, fresh dhania which is cilantro, pepper powder which is kali mirch, some salt and mix it all in.

3) Then add little water( ¼ cup) and mix it well it should be nice thick batter (pouring consistency).

4) Cover it up and keep it aside for 10-15 minutes.

5) After 15 minutes the batter must have soaked all the water and should still be at pouring consistency. (if the batter is thick then add some more water)

6) In a tempering vessel add 1 tsp of oil and once hot, add the mustard seeds. Once the splutter, add the curry leaves.

7) Add it to rava and mix it well.

8) Add half a packet of eno and mix it well.

9)Now the batter is ready.

10) Take the appe / appam pan and grease it with oil and once it’s hot take about 1 ½ tsp of this batter and pour it in each of the cavities.

11) Garnish with some finely diced up carrots and some green beans.

12) Once all the appe or appams are garnished then cover the lid and cook on low flame for the next 3-4 minutes or until the bottom side is golden brown in color.

13) After 3-4 minutes flip the appes and cook for the next 2-3 minutes.

14) After 2-3 minutes the appes or appams should be ready so remove them out in a plate and they are ready to serve.

Do serve them while they are hot with coriander or coconut chutney.

PANNA COTTA

Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

INGREDIENTS

• 1 envelope unflavored gelatin (about 1 tablespoon)
• 2 tablespoons cold water
• 2 cups heavy cream
• 1 cup half and half
• 1/3 cup sugar
• 1 1/2 teaspoons vanilla extract

PREPARATION

1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

 

Ulli Vada

Ulli Vada is a popular street food snack in Kerala. This is a tasty and crispy onion pakoda or fritter. These Vadas are easy to make and they are crunchy too. The texture and taste of Ulli Vada will be different from that of normal onion pakoda. These vadas are made in various ways all over India. These vadas will be best when served hot. They are very easy and simple to make, to have these vadas on a rainy day evening will be just amazing.

Ulli Vada can be served as an evening snack with tea or as an after-school snack for kids. This Vada goes well with green chutney, coconut chutney, mint chutney or with tomato sauce. You can also make these vadas during festive and family get-togethers.

 

INGREDIENTS

• 1.25 cups thinly sliced onions
• 1/2 cup besan
• 2 tsp rice flour
• 2 pinches asafoetida
• 1/4 tsp red chili powder
• 10 to 12 curry leaves chopped
• salt as required
• oil for deep frying

INSTRUCTIONS

1. Take 1 large onion, peel, rinse and slice thinly.

   
2. Next, add besan and rice flour with onion in a bowl.

   
3. Next, add asafoetida and red chili powder.

   
4. Next, add curry leaves and salt.

   
5. Mix well and keep aside for about 15 to 20 minutes.

   
6. The onions will begin leaving its juices and the vada mixture will turn soft. If the batter looks dry then add few tsp of water and mix again.

   
7. In a pan or kadai, heat oil. Once the oil turns hot, keep the flame to medium and drop pakoda batter in oil in batches.

   
8. Start frying in a medium flame.

   
9. When one side turns lightly golden, then flip the pakoda and fry the other side.

   
10. Fry until the pakoda turns golden and crisp.

    
11. Flip often while frying.

    
12. After frying, the pakoda’s using a slotted spoon.

    
13. Let the pakoda’s dry on a kitchen paper towel to absorb excess oil.

    
14. Serve the Ulli vada with coconut chutney, mint chutney, pudina chutney or with chutney of your choice.

Pav Bhaji

Pav Bhaji Masala

Ingredients

• 4 tbsp coriander seeds / dhaniya seeds
• 2 tbsp cumin seeds / jeera
• 2 bay leaf / tej patta
• 10 cloves / lavang
• 2 cardamom / elachi
• 2 inch cinnamon stick / dalchini
• 1 tbsp pepper / kali mirch
• ¾ tbsp saunf / fennel seeds
• 10 dried kashmiri red chili / lal mirch
• 1 tsp turmeric powder / haldi
• 1 tbsp dry mango powder / aamchur powder

Instructions

1. In a thick bottomed pan, take coriander seeds and cumin seeds.
2. Dry roast on low to medium flame till they turn aromatic. Keep aside
3. Dry roast bay leaf, cloves, cardamom, cinnamon stick, pepper and saunf.
4. Dry roast on low to medium flame till they turn aromatic. Keep aside,
5. Dry roast dried kashmiri red chili separately till they puff up.
6. Transfer to the small blender and allow to cool completely.
7. Add turmeric powder and dry mango powder.
8. Blend to fine powder without adding any water.
9. Pav bhaji masala is ready .

 

 

Ingredients

• 1 tbsp + 1 tbsp butter
• 3 to mato finely chopped
• ¼ cup peas / matar
• ½ capsicum finely chopped
• 2 potato boiled & mashed
• 1 tsp salt
• 1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder
• ¼ tsp turmeric / haldi
• 1 tsp + ½ tsp pav bhaji masala
• 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
• 2 tbsp + 1 tbsp coriander leaves finely chop ped
• 1 tsp ginger garlic paste
• 1 onion finely chopped
• ½ lemon juice
• 3 drops red food colour optional
• water to adjust consistency

To toast pav:

• 8 pav / bread roll
• 4 tsp butter
• ½ tsp kashmiri red chilli powder / lal mirch powder
• ½ tsp pav bhaji masala
• 4 tsp coriander leaves finely chopped

Instructions

1. In a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.
2. Add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
3. Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
4. Add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
5. Boil and mash for 5 minutes adjusting consistency.
6. Finally, serve pav and bhaji as pav bhaji.

 

Idichakka Thoran

Jackfruit is a seasonal fruit available from Mid March to May. In the beginning of the season you get the really small jackfruits or tender jackfruits called iddichakka in Malayalam. As days progress the jackfruit grows in size; you start getting the huge chakkas, which have beautiful golden yellow bulbs inside them. Jackfruit trees are a common sight in the backyards of Kerala homes. Come, Jackfruit season (summer), and the menu would be anything from iddichakka thoran, Chakka Chips, Chakka Curry, to Elai adai or Chakka Pradaman. Jackfruit jam or Chakka varrati is another delicacy. This way, it would be preserved for the whole year and Chakka Pradhaman or Elai Adai can be prepared at any time of the year.

Cutting the jackfruit is a really time consuming and tedious task, but the results are very sweet. Oil your palms and the knife with coconut oil since sticky gum oozes out of the fruit when you cut it open. Usually the Jackfruit is cut into a half and those into further halves. For the tender Jackfruit, only the prickly thick outer skin needs to be removed and the rest can be cut into pieces just like any other fruit or vegetable. For the ripe ones, the yellow bulbs have to be separated and the seeds have to be removed.

Idichakka Thoran is made out of fresh tender jackfruits, mildly spiced and flavored with fresh coconut. Thoran refers to any kind of dry curry. Here I am sharing the traditional Palakkad recipe.  Malayalees would add some skallots and garlic too when they grind coconut and green chillies.

Ingredients

1. Idichakka – 1
2. Fresh Grated Coconut – ½ cup
3. Green Chillies – 2
4. Turmeric Powder – a pinch
5. Salt to Taste

For seasoning

1. Coconut oil – 1 tblsp
2. Mustard Seeds – 1 tsp
3. Urad Dal – 1 tsp
4. Dried Red Chillies – 1 or 2
5. Curry leaves – 1 sprig

6. Puzhukal Ari – 1tsp

Method

Spread a newspaper on the counter, Oil your palms and the knife with coconut oil. Cut the jackfruit into half and then again into further halves, until they are of manageable size. Then remove the thick out skin and cut into pieces.
Cook these pieces with turmeric powder and little water for about 2 whistles in a pressure cooker.

Once cool, remove and pound the pieces with a pestle or use the back of a wooden spoon or a masher to get some shredded jackfruit. Make sure the jackfruit pieces don’t become a paste. Grind the grated coconut and green chillies without adding any water. Keep aside.

Now, heat a Kadai with coconut oil, add the mustard seeds, once they splutter, add the urad dal , raw rice and red chillies and curry leaves. Once, the dal changes color, and rice puffs …add the shredded jackfruit pieces and sauté. Add salt to taste and fry for few minutes in medium flame. Then add the ground coconut and green chillies. Mix well. Finally drizzle about 2 tsps of coconut oil over the thoran.

Relish this yummy thoran with steaming hot rice and Moru Kootan or Sambar.

Moutabel (Spicy Eggplant Dip)

Moutabel is a spicier version of baba ghannouj. Not only is it easy to make, it is even better the next day.

What is Baba ghannouj?

Baba ghannouj is a popular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. It is traditionally served with pita bread (toasted or fresh), however many people like it as a chip dip with potato chips or tortilla chips.

The Use of Eggplant in Middle Eastern Food?

Th eggplant is a popular ingredient in Middle Eastern cooking. Also called the aubergine or patlican in some countries, the eggplant is a versatile vegetable. Well, actually, the eggplant is technically a fruit, but like the tomato, it is referred to as a vegetable.

In Middle Eastern cooking, you will find eggplants that are stuffed, fried, in salads, soups, and many other delicious dishes.

Because the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste.

Eggplant skin and flesh is extremely absorbent to oil and other ingredients. This make is perfect for stuffing or in sauces, soups, and casseroles.

Tips for Buying Eggplant

When at the market shopping for eggplant, choose eggplant that:

• Does not have brown spots on the skin or stem.
• Has a green stem free of mold.
• Has skin that is shiny and smooth without bruises or blemishes.
• Has skin that is resilient and bounces back when you apply gentle pressure.
• Is heavy for size of eggplant.

What You’ll Need

• 3 eggplants
• 1 tablespoon olive oil
• 1/3 cup tahini paste
• 1 tablespoon miced garlic
• 4 tablespoons lemon juice
• 1/2 teaspoon coarse salt
• 1/2-1/4 teaspoon pepper depending on taste
• 1-3 green chile pepper (depending on taste)

How to Make It

Preheat oven to 400 degrees. Place eggplant on lightly greased baking sheet. Roast for 30 minutes, or until eggplant is tender. Once roasted, remove from oven and allow to cool.

Once eggplants have cooled, peel the skins. They should come off fairly easy. If you are having a tough time, just scoop the eggplant from the skin with a spoon. Set aside.

In a food processor, combine and blend tahini, garlic, and peppers.

 

Add in eggplant and blend well. Add in olive oil.

Remove from food processor and place in serving bowl. Stir in lemon juice and sprinkle with salt and pepper.

Serve immediately or store in the refrigerator for up to three days.

Vegetable Stew

Ingredients…

3 cups mixed vegetables

cut into cubes ( potato, carrot, beans)

2 onions, sliced long and thin

1 tsp ginger juliennes

6 green chillies

1 tomato, cubed

2 one inch pieces of cinnamon

6 cloves

4 cardamom pods

½ tsp black peppercorns

1 cup thick coconut milk

2 cups thin coconut milk

1 sprig curry leaves

¼ cup coconut oil..

Preparation

 

In a pan, pour oil

When the oil heats up, add the peppercorns

Throw in the cinnamon, cardamom and cloves

Add the onion slices and saute well

Add curry leaves, green chillies and ginger P

ut in the mixed vegetables

Add salt, and put the lid on the pan

When half cooked, pour in the thin coconut milk and close the lid letting it cook

Once cooked, add the tomatoes

Add the thick coconut milk and take off the flame before it boils.

Murungakkai Poricha Kozhambu

 

Poricha Kuzhambu better known as Porichozhambu in the Palakkad circles is a tangy tamarind and vegetables based dish served with steamed white rice. It is another variation of the Pitlai. Naadan vegetables like brinjals, raw bananas, yam, ash gourd broad beans (Avarakkai) are generally used. You can also used carrots, potatoes and peas in addition to the above mentioned vegetables. So if you are bored of having Sambar every other day for lunch, try is variation.

Murungakkai Poricha Kozhambu

Murungakkai Poricha Kozhambu, one of the easiest and delicious gravy for rice and will be a good side dish for most of the tiffin items like idly, dosa, adai.

Ingredients

• 10 Piece Drumstick Medium sized
• 1 tbsp Sambar Powder
• 1 tsp Turmeric Powder
• salt As Needed
• 1 Cup Moong Daal Small Cup
• Asafoetida As needed
• Curry Leaves As Needed

To Roast and Grind

• 1 Tsp Oil
• 4 tbsp Grated Coconut
• 1 Tbsp Urad Daal
• 1 tbsp Pepper Black Pepper
• 2 Piece Red Chilli

Seasoning

• 1 tbsp Oil
• 1 tsp Mustard As Needed
• 1 tsp Urad Daal
• 1 tsp Jeera (Cummin Seeds)

INSTRUCTIONS

1. Roast & grind the items that are given under ‘to roast & grind’.

   Grind them to fine paste & keep aside.
2. Wash moong daal and pressure cook it for 4 whistles.

   If the cooked daal is not mashed, Mash it well & keep aside.

3. Cut Drumstick into Pieces

   Add enough water

   Add sambar powder, turmeric powder & salt. Allow it to boil.

   Let it boil till the vegetable becomes soft 

4. Add the Daal & the paste.

   Cook the mix for 4-5 mins , Make sure that thick consistency is maintained. (Do not add too much water)

5. Add the seasoning items that are given under ‘Seasoning’ table.

   Add it to the poricha kozhambu. Mix well.

6. Add curry Leaves

   Delicious Poricha Kozhambu is ready to be served.

RECIPE NOTES

• Other Vegetable Toppings
  • Snake Gourd
  • Avarakkai
  • Beans
• Do not pressure cook Drumstick, It might change the color and the taste.

 

 

 

 

 

 

Pepper Chicken( Kurumulaku Chicken)

Ingredients

• Chicken – 400-450 gms, cut into medium size pieces

For Marination

• Pepper powder – ¼ tsp
• Lemon juice – 1 tsp
• Salt

For Masala

• Onion – 2 med-large, sliced
• Ginger & garlic – 2 – 21/2 tsp each, grated/crushed
• Greenchilli – 1-2, slit lengthwise
• Whole Black pepper – 1¼ tsp
• Garam masala – ½ tsp
• Fennel (perumjeerakam) powder – ¼ tsp
• Turmeric powder – ¼ tsp
• Chicken/meat masala – ½ tsp (optional)
• Soya sauce – 1 tsp
• Tomato sauce – 1 tsp
• Curry leaves
• Coconut oil
• Salt

Instructions

1. Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).
2. Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well.
3. Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well.
4. Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.
5. Garnish with onion & lemon/lime.

I strongly recommend using crushed pepper in the masala for the flavour and taste. Also if you are looking for that typical Kerala style preparation, use coconut oil. Be careful while adding salt, since the chicken is already marinated with salt and salt comes from soya sauce too. I suggest you prepare this dish in advance, so it helps the flavour to settle in.

Kanda Poha (Onion Poha)

Ingredients

• Poha (Flattened Rice) – 1.5 cups (I used White Poha)
• Turmeric powder – ½ tsp
• Sugar – 1-1.5 tsp
• Onion – 1 med-big, chopped
• Green chilli – 1-2, chopped
• Peanuts – 2 tbsp (refer notes)
• Pottukadala (roasted gram) – 1 tbsp, optional
• Mustard seeds – ½ tsp
• Coconut – ⅓ cup
• Chopped coriander leaves – 2 tbsp
• Lemon juice – 1-1.5 tbsp
• Salt
• Coconut Oil

Instructions

1. Rinse the poha under the water till it softens. The crunchiness should be gone and becomes mushy.
2. Add sugar, salt and turmeric powder to poha and gently mix with your finger tips.
3. Dry roast the peanuts and pottukadala (if using) in a wide pan. Keep it aside.
4. Heat oil and add the mustard seeds. once it pops, add chopped onion, curry leaves and green chilli. Cook, till it becomes soft. No need to brown the onion.
5. Add roasted peanuts and stir. Add poha and gently stir, till everything is combined. Cover and steam the poha on low flame for 3-4 mins.
6. Add grated coconut, chopped coriander leaves and lemon juice. Gently mix. Do a taste test and add more slat or sugar. Cover and cook for 2-3 mins.
7. Remove from fire and serve hot.