So, many of my subscribers were complaining that u don’t see me here .. So thought of coming back and keep in touch with u dears..
As I was busy with my YouTube videos, couldn’t able to do the blog.
But I think, I should post the recipe here too once in a week ..Right dears ..
Today I am here with a traditional Kerala, Malabar Recipe- Kalathappam(also known as Kalthappam).
Here I am preparing this in a cooker, u can do the same in a saucepan with a tight lid too ..
So let’s begin
Ingredients
Rice-1cup, Preferably Kaima Rice (jeerakasala ) or U can use white rice (( My one cup is 240 ml )
Jaggery -250 gm -300gm
Cardamom-1
Cumin seeds-1pinch
Cooked rice-1tbsp(any type of rice)
Small onion-3
Finely chopped Coconut -2tbsp
Salt-one pinch
Water -1 1/2cup
Coconut Oil-4tbsp
Baking Soda-2pinch
Kalathappam
Method
Soak rice for minimum for4 hours.
Wash well and drain
Then take mixie jar , add rice , cooked rice ,cumin seeds and cardamom (only seeds ) along with 1/2 cup of water.
Grind to a fine paste.
Then add 1/2 cup more water and blend well .. (we have to grind the rice in a small quantity of water first, otherwise we cant grind the rice so nicely)
Pour this finely ground batter to a vessel and keep aside.
Kalathappam
In a saucepan add jaggery and pour 1/2 cup of water and melt in medium flame, stirring occasionally.
Then heat 2 tbsp of coconut oil and roast small onions and coconut pieces in to golden color .Keep aside ,dont through the coconut oil we used for frying these .
By this time the jaggery will be ready ,using a strainer, strain it
Add this hot jaggery mix to the rice batter .
Pour with one hand and mix with another hand continuously to avoid lumps.
Now add salt and baking soda and mix well .. (This batter is very loose ,when i measured this batter I got 3cups of batter )
Now take a cooker,I used 5 L aluminium cooker .
Heat the cooker in high flame
Add leftover coconut oil along with another 2 tbsp of coconut oil
Rotate the oil in the sides of the cooker, When the oil is piping hot (the flame should be in high heat )
Pour this slightly hot jaggery rice flour mix to the hot cooker, add fried coconut d onion in the top .
Close the cooker ,remove the weight ,and cook for exactly 1 1/2 min in high flame .
Then after 1 1/2 min cook in low flame , exactly for 15 minutes .
After 15 minutes switch off the flame and keep the cooker in a cool place .
Open the cooker after another 15 minutes.
Check the centre of the kalathappam using a tooth pick or fork ..
If it comes out clean ,that means the kalathappam is cooked well.
So allow the kalathappam to cool completely.
Then take out from the cooker .
Cut into the desired shapes using a sharp knife .
U can see many bee hole like shapes inside the appam 🙂
So enjoy the soft and tasty kalathappam..
Please watch my video to refer the minute details..
Kalathappam
Hope u enjoyed my post.
Plz do try and write ur feedback .. Don’t forget to watch my videos too ..
Payasam Rice-2 handfull
Sugar-1/2 to 3/4 cup
Salt-one pinch
Water-1cup
Milk-1 L
Method
Soak rice for 20 minutes ..
Wash well and drain
In a big cooker add rice ,water ,sugar and milk ..
Boil well ..
Then close the cooker and cook for 30 minutes in low flame .
Then switch off the gas and allow to cool..
After cooling down open the cooker and add pinch of salt ..
So easy and tasty milk payasam is ready to serve.
If u want Ambalapuzha style pink rice payasam ,extend the cooking time to 1 hour ..
Can adjust the sugar level according to ur choice ..
If u want u can add cardamom ,cashew nuts and raisins ..But in Temple payasam they won’t add any of these ..
If u want to get that exact smell and taste of temple payasam u can add one fresh krishana thusli leaf (basil )and some chethi poo .:)
So dears hope u enjoyed this easy yummy pal payasam ..Do watch the video to know the exact cooking method
Potato-2 big
Carrot-2 medium
Beans -10
Peas-handfull
Big Onion -2medium
Ginger garlic paste -1tbsp
Green chilli-3
Curry leaves-1 string
Coriander leaves –
Salt
Turmeric powder-1/4tsp
Garam Masala -3/4tsp
Pepper powder-1/4 to 1/2 tsp
Oil-for frying
Bread Crumbs –
Egg white
or
All Purpose four -3tbsp
Water –
Method
Cook all vegetables by adding small amount of water ..
One whistle in medium flame is enough
Boil potato and mash well..
Heat a kadai and heat oil
Then add chopped onion,ginger garlic paste ,green chilli,curry leaves and saute till raw smell goes .
Then add turmeric powder and garam masala ..mix well ..saute for few seconds
Then add cooked vegetables and potato mix well
Add coriander leaves and mix well
check the salt and spice level .. Add pepper powder according to that
Now cook this mix till dry
Then allow to cool .
If the mix is still have moisture and cant able to roll to cutlet shape ,
Then mix some bread crumbs to it till u get a nice texture
Then wet ur palm and make in to shape ,dip in maida water or egg white then roll in bread crumbs
Keep this in freezer for 15 to 20 minutes b4 frying ..
This will help the cutlet not to break while frying ..
Heat oil and place cutlet and shallow fry in both sides till golden shade .
Remove to a kitchen tissue ..
So our lovely and tasty vegetable cutlet is ready ..
Have with ur fav chutney or tomato sauce
So plz do watch my youtube videos and share ur feedback too ..:)
White Rice/Pacha ari-2cup
Palayankodan pazham-150gm
Coconut pieces –
Ghee-2tbsp
Cardamom powder-1tsp
Jaggery-300-400gm
Salt-one pinch
Water -1cup (approximately )
Unniyappam
Method
Take 2 cups of white rice ..
Wash well until clear ..
Then soak for 6 hours..
Then grind the rice in two three batches by adding small amount of water ..
The batter should not be too fine ..
Pour the batter to a container ..
Take bananas( 150gms) I used here
Peel and grind to a smooth paste along with rice batter
Then melt and strain jaggery ..(Here I took 300gms of jaggery ,melted in 1/2 cup water )
Pour this luke warm jaggery syrup in to the batter and mix well..
Roast coconut pieces in 2 tbsp of ghee until brown shade ..
Add this to the batter ..
Add cardamom powder and pinch of salt ..
Mix well..taste the batter ..
Adjust the sweetness according to ur taste ..
Sweetness should be bit higher than ur taste ,then only after frying the unniyappams will be perfect sweet
Close the batter and
Allow to ferment for 8 hours in a warm place ..
After 8 hours take an unniyappam mould and pour coconut oil
When hot pour one table spoon of batter in to each mould ,then adjust the flame to medium and flip the appams and fry until golden brown shade ..
When done keep in a strainer and wipe with a kitchen tissue
U can keep 2-3 days in refrigerator
When u want to serve ,take the appam from fridge and heat in the oven for 30-40 seconds ..
Thengin Pookkula Lehyam/verukiyathu is Ideal preparation for women after delivery. Recoups their lost health and energy fast, aids breast milk generation and stops back ache. Excellent for grown up men and women for betterment of health . Best medicine for all sufferings from back ache.
Thengin Pookkuladi Rasayanam is a herbal post natal care tonic.
Useful for post natal convalescence, run-down condition in young and old, low back pain, muscle cramps and pain.
Thengin Pookkuladi lehyam helps in increasing the milk secretions that prevents the postnatal anxiety and tension.
Information Courtesy ::Kandamkulathy vaidyasala
Ingredients
Pookkula -1
Jaggery-500gm or up to ur taste
Coconut Milk-6cup(3 coconut)
Turmeric powder -1 1/2 tsp
Cumin Powder-1/2 tsp
Cardamom -10(make fine powder )
Dry ginger powder-1tsp
Salt-one pinch
Roasted Rice flour-1 1/2 tbsp
Method
Try to get a tender coconut flower shell ..
Take out flowers from the shell ..
Cut flowers from the stem and make in to small pieces ..
Grind flower to a fine paste ..Keep aside..
Melt jaggery by adding one cup water ..
Take 6 cups of coconut milk from 3 coconuts ..
Take a deep bottomed kadai ..
To that add ground paste ,along with turmeric powder ,jaggery , dry ginger powder ,cardamom powder ,cumin powder ,salt and 5 cups of coconut milk ..
Stir well to remove lumps ..
Then switch on the flame and cook in medium flame ,stir continuously ..
Add remaining one cup coconut milk with roasted flour and mix well ..keep aside ..
When half cooked add this coconut milk+rice powder mix through a strainer and mix continuously .. Otherwise lumps will form ..
It will take 1 hour to finish this procedure ..
Cook till oil oozes out from the pokkula .. U can see a thick halwa consistency ..
Then its ready .. plz watch the video to see the correct procedure ..
Switch off the flame and remove the excess oil ..
Allow to cool and use ..
If u want a lehyam consistency u can switch off after 45 minutes ..
Method
With Love
Curryworld 