Appam (Kerala Recipe)

Appam is a similar type of Dosa. It is a bowl shaped appam made but the round or curve shaped skillet/appachatti can be used.  Made without yeast . This is a popular kerala dish served with vegetable stew/sagu/kurma. I made kurma for this. 




Prep Time : 5 + 10 hours(fermentation)
Cook Time : 15 mins

Ingredients for batter
  • Rice - 1-1/2 cups
  • Idli rice - 1/2 cup
  • Urad dal / Black gram - 1/2 cup
  • Coconut milk - 3/4 cup
  • Baking soad / Cooking soda - 2 pinches
  • Salt to taste
Method for batter
  1. Rince rice, idli rice add enough water and soak for 4 hours
  2. Rince urad dal and soak in the water for 4 hours
  3. Grind the rice and idli rice first smoothly in a wetgrinder or mixer (i have used wetgrinder)
  4. Then grind urad dal in to a fine batter
  5. Mix thoroughly add salt close lid and keep it in the warm place for allow to fermentation for 10 hours
  6. Take a fresh coconut and add hot water grind into a puree 
  7. Mixed with appam batter and add soda. Stir well batter should be thin constistency( not too thick, if batter is thick add a cup of water)
  8. In a round skillet pour the ladle full of batter and lift the skillet and twist the skillet slowly 
  9. Sprinkle ghee/oil ( i used both) close the lid allow to cook until gets brown in color 
  10. When appam is ready the edges becomes crisp, slowly remove and serve with kurma
Kurma recipe is here -Kurma




| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Kothimbir Vadi

Kothimbir Vadi is a very popular dish in Maharashtra. It is a best starter/snack. I have had it in mumbai and pune i think those were the best. Made pudina/mint chutney to this dish. Best combination I usually makes this when my kids come home from school this is the light best easy and tasy snack. Kothimbir Vadi can make 2 methods, fried and steamed.





Prep Time : 10 Mins
Cook Time : 5 Mins + 10 Mins (frying)

Ingredients

  • Coriander leaves / Cilantro - 1 cup
  • Green chillies - 1 (adjust as per taste)
  • Besan/Gram flour - 1 cup
  • Red chilli powder- 1 tsp
  • Salt to taste
  • Turmeric powder - 1/2 tsp
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Ginger + Garlic Paste - 1 tsp
  • Roasted salted peanuts - 2 tbsp (store bought)
  • Water  - 3/4 cup

Method for Fried 
  1. Coarse the peanuts and keep aside.
  2. Finely chop chillies and coriander leaves, rinse and keep aside
  3. In a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powder
  4. Add water and mix well and make a batter 
  5. In a pan add oil , add mustard seeds allow to splutter
  6. Then add ginger garlic paste then add coriander leaves and chillies stir fry on low flame 
  7. Add red chilli powder 1/2 tsp and turmeric powder a pinch stir fr
  8. Add gramflour/besan mixture into the pan stir well. Transfer into barfi tray cut into desired pieces 
  9. Deep fry till golden in color serve with chutney

Method for Steamed
  1. Coarse the peanuts and keep aside.
  2. Finely chop chillies and coriander leaves, rinse and keep aside
  3. In a bowl seve besan/gramflour, peanuts, salt, red chilli powder 1/2 tsp and turmeric powder
  4. Add water and mix well and make a batter 
  5. In a pan add oil ,add mustard seeds allow to splutter
  6. Then add ginger garlic paste then add coriander leaves and chillies stir fry
  7. Add stirfried coriander mixture into the batter mix well and transfer into a flat bowl 
  8. place it in the pressure cooker cook for 8-10mins (like idli) and cut into desired pieces
  9. Serve with chutney







| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Homemade Curds|Dahi|Thayir (Basic Cooking)

Some of my blog viewers around the world had enquired as to culture Indian curds|dahi at home. When i came to US initially I had the same problem and I started experimenting on a number of culturing methods. One of the more proven/popular culturing methods, which some of my friends also follow, is to bring dahi from India & freeze it and use this exclusively for culturing. The one which suited best to me is as following and I stick to this method even now after 12 years. Today I am posting the same method to my viewers. My family are also used to this taste of curds now at our home. & I stick to this.





Prep Time : 8 Mins
Cook Time : 10 Mins
Curd | Dahi | Thayir Set Time : 2 to 4 hours

Ingredients

  • Cultured Curds|Thayir|Dahi - 2 tbsp (4 tbsp extra in winter season)
  • Milk - 1 ltr
Method
  1. Boil the milk on a medium flame. Turn off the flame
  2. Let the milk become warm. 
  3. Add previous day cultured thayir/dahi/curds into the warm milk. Stir once and close the lid and keep aside to set for few hours.
Tips : 
  • Use desi dahi(i use Swad brand in US) store bought and wisk till becomes Thin constistency. Mix with warm milk
  • In NewYork weather i used to keep it in the warm place like (Oven, MW or hot water in the pressure cooker ) if it is during summer weather i don't use any of those warm place. Just set the dahi/curds with in a hour and refridgrate. 
  • Do not keep outside it becomes sour. If you get sour curds use it for Rava Dosa, Rava Idli or can be added warm milk into it. 
  • Once become thick curds and take out little and do it for next day adding same cultured curd. 
  • Repeat the process everyday use.




| Copyright © Malas - Kitchen 2018 | | All rights reserved |