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How to make palappam

PALLAPPAM

INGREDIENTS:

White raw rice---------------- 3 cups (finely powdered)
Coconut ---------------------- 1
Yeast ------------------------- 1 tsp (Toddy can also be used for the purpose of fermentation)
Sugar -------------------------4 tspn
Water ------------------------ 1 cup for mixing
Lukewarm water ------------- 1/2 cup
Cooked rice ------------------ 2 tbsp
Salt -------------------------- 1/2 tbsp

METHOD OF PREPARATIONS:

  1. Prepare yeast solution:
  2. Mix sugar and yeast and mix with warm water. Keep aside for 10-15 minutes until a froth appears (ferments).
  3. Grind cooked rice with 1/2 cup of water to make a paste.Sieve the rice flour in to a basin. Mix rice paste, fermented yeast and water. Knead it for about 5 minutes in to a soft dough. Let it ferment for 4 hours.
  4. Extract the milk from the coconut in 3 cups of water. Add it to the mixed dough and make a thin batter without any lumps. Add sugar according to taste and allow batter to ferment for another 2 hours. Add salt and mix well.
  5. Warm up the vessel for baking paalappam (Palappam Chatti), rub gingelly oil (Nallenna). Pour 3-4 tablespoons of this mix into the Palappam Chatti and rotate the Chatti by hand so that about 1" of the sides of the chatti is thinly coated and the remaining batter collected at the centre. Care should be taken that it is rotated only twice. Cover with tight fitting lid. lower heat and cook for about 3 minutes.
  6. When it is ready, the edges resemble crisp lace and centre soft and well risen. Remove from chatti/kadai and it is eaten with chicken curry or vegetable stew.
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TOMATO EGG SOUP

TOMATO EGG SOUP
INGREDIENTS:
Tomatoes -----------------2 medium sized
Onion     ------------------1/4 medium sized
Garlic ---------------------1-2 cloves
Ginger --------------------1/2 inch piece
Fresh coriander leaves --1-2 sprigs
Egg-------------------------1
Corn starch----------------1 tbsps
Vegetable stock-----------2 cups
Oil--------------------------1 tbsps
Tomato Sauce-------------2 tbsps
Salt--------------------------to taste
White pepper powder-----1/4 tsp
Vinegar---------------------1 tbsps

METHOD OF PREPARATION:
  1. Wash and finely chop tomatoes. Peel,wash and finely chop onion and garlic. 
  2. Wash,peel and finely chop ginger. Clean,wash and finely chop coriander leaves.
  3. Break egg into a bowl and whisk lightly. Blend cornstarch in half a cup of vegetable stock.
  4. Heat oil in a vok or a pan, add chopped ginger,garlic and stir to fry. 
  5. Add chopped onion and continue to cook for a minute more.
  6. Add tomato sauce,chopped tomatoes and cook on high heat for 2-3 minutes. Stir in remaining vegetable stock and bring it to a boil. 
  7. Add salt to taste and add white pepper powder. Stir in blended cornstarch and cook for a minute or until the soup thickens,stirring continuously.. 
  8. Add vinegar and pour whisked egg in a steady stream, stirring gently to form egg threads. 
  9. Allow egg to come to the top. Serve hot, and garnish with chopped coriander leaves.

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FISH AND GREEN MANGO CURRY

FISH AND GREEN MANGO CURRY

INGREDIENTS:




King fish (surmai),1 inch slices-----------8


Raw mangoes,sliced------------------2 medium


Lemon juice-----------------------------2 tbsps


Salt,trimmed---------------------------to taste


Turmeric powder----------------------1 tsp


Oil------------------------------------6 tbsps


Coconut,scraped----------------------1 1/2 cups + 2tbsps


Onion ,chopped-----------------------1 medium


Red chilli powder----------------------1 tbsp


Mustard seeds-------------------------1/2 tsp


Green chillies,slit----------------------4


Coriander powder--------------------1 tbsp


Curry leaves---------------------------10-12


Rice flour------------------------------1 1/2 tbsps


Tamarind pulp-------------------------2 tbsps


Fresh coriander leaves,chopped-------2 tbsps

 

METHOD OF PREPARATION

  1.  Marinate fish in a mixture of lemon juice and salt half a teaspoon of turmeric powder for about fifteen minutes. 
  2. Heat two tablespoons of oil in a pan and shallow fry till half done. Drain and set aside. 
  3. Soak one cup of scraped coconut in one cup of warm water for three to four minutes. Grind and squeeze to extract milk. 
  4.  Heat oil in another pan. Add onion and sauté till soft. Add half the remaining turmeric powder, half the red chilli powder, two tablespoons of scraped coconut and salt and sauté for two to three minutes. 
  5. Add two cups of water and let the curry simmer. Add a little more oil to the oil in which the fish pieces were fried. Add mustard seeds, green chillies, coriander powder, remaining red chillli powder, curry leaves, remaining turmeric powder, raw mango slices and sauté. 
  6. Strain the onion curry into this tempering, pressing well to extract all the flavours. 
  7. Add the fried fish. Mix the rice flour with quarter cup of water to make a smooth paste and add it to the curry. 
  8. Cook stirring continuously till the curry thickens. Add coconut milk and stir. 
  9. Add a little tamarind pulp and let the gravy come to a boil. Switch off the heat and garnish with coriander leaves.
  10.  Serve hot with steamed rice.
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