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
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 ..
Soak idly rice and urad dal together for 3 hours ..Wash well and grind by adding little water to dosa batter consistency ..
To that add salt ,colour and baking powder mix well ..
For preparing sugar syrup ,add 1 cup of sugar and 1/2 cup of water and boil well ..Keep aside
(Maintain the hot temperature of the syrup for soaking the dumplings,if the sugar syrup is cold ,the candies won’t soak )
Heat oil in a kadai
Pour 3/4 th tsp of batter into oil
Fry the dumplings and when cooked drain and put into the sugar syrup and allow to soak for 10 to 15 minutes
When done remove from the sugar syrup ..
Take sugar in a plate and roll each thean mittayi in the sugar ..
U can serve it as hot or keep in a tight container and enjoy Thean mittayi 🙂
Don’t forget to watch my video .. 🙂 D Plz do subscribe my channel
ചക്ക -10 ചുള
പഞ്ചസാര -1 ടി സ്പൂൺ
മുളകു പൊടി -1/2 ടി സ്പൂൺ
മഞ്ഞൾ പൊടി-1/4 ടി സ്പൂൺ
ഉപ്പു
വെള്ളം-1/4 കപ്പ്
തേങ്ങ -1/4 ഭാഗം ഒന്നിന്ടെ
ജീരകം-1/4 ടി സ്പൂൺ
കടുക്-10 മണി
പച്ചമുളക് -2
കറി വേപ്പില -1 തണ്ട്
തൈര്-1/2 കപ്പ് (പുളിക്കു അനുസരിച്ച് )
താളിക്കാൻ
വെളിച്ചെണ്ണ -2 ടേബിൾ സ്പൂൺ
കടുക്-1/2 ടി സ്പൂൺ
കറി വേപ്പില -1 തണ്ട്
വറ്റൽ മുളകു-1
Ingredients
Ripe jackfruit -10 piece
Mustard seeds-10
Chilly Powder-1/2tsp
Cumin seeds-1/4tsp
Turmeric Powder-1/4tsp
Green Chilly-2(slits)
Salt -to taste
Sugar-1tsp or according to ur taste
Curry Leaves-2strings
Dry Red chilly-2(chopped)
Grated coconut-1 1 /2 cup
Curd-1/2 cup or according to the sourness
Coconut Oil-2table spoon
തയ്യാറാക്കേണ്ട വിധം
ചക്ക ചെറിയ കഷ്ണങ്ങൾ ആകി നുറുക്കി ,കുകെറിൽ അല്പ്പം വെള്ളം ,മുളകു പൊടി ,ഉപ്പു മഞ്ഞൾ പൊടി എന്നിവ ചേർത്ത് വേവിക്കുക .. ഇടത്തരം തീയിൽ 2 വിസിൽ
ആവി പോയ ശേഷം തുറക്കാം
നാളികേരതിന്ടെ കൂടെ ജീരകം ,കടുക് എന്നിവ ചേർത്ത് നന്നായി അരക്കുക
ഈ പേസ്റ്റും പച്ച മുളകു കീറിയതും വേപ്പിലയും പഞ്ചസയും കൂടെ ചക്കയുടെ കൂടെ ചേർത്ത് തിളപ്പിക്കുക
പച്ച മണം മാറി ഒന്ന് കുറുകുമ്പോൾ കട്ട മാറ്റി വച്ച തൈര് ഒഴിച്ച് നന്നായി യോജിപ്പിച്ച് ചൂടാക്കി എടുക്കുക…രുചിച്ചു നോക്കുക
അതിലേക്കു കടുകും മുളകും വേപ്പിലയും താളിച്ച് ചേര്ക്കുക..കുറച്ചു നേരം അടച്ചു വച്ച ശേഷം ഉപയോഗിക്കാം
Method
Cut jackfruit into small pieces
Cook these in a cooker along with ,chilli powder ,turmeric powder ,salt in 1/4 cup of water..in medium flame 2 whistle is enough ..
Grind the coconut along with 1/2tsp of mustard seeds and cumin to a fine paste.
Now add the coconut paste to the cooked pineapple along with green chilli,curry leaves d sugar ..
Mix well and reduce the flame and cook for another 10 minutes..
The gravy should be thick..
Beat curd with a fork and remove lumps
Now add the yogurt and mix well.
Heat for 2 minutes by stirring continuously ..
Check the salt and sugar
Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..Close it and allow to cool ..
It will be good if u make ur pachadi one day b4 sadya ..
So now ur delicious jackfruit pachadi is ready to serve ..
Cut the chicken in to medium size pieces ,wash well and keep aside ..
In a pan, roast chilli powders and keep aside (its optional ,raw smell of chilli powder will go by doing this )
In a sauce pan add small onions (cut each into half ),onion slices ,ginger , garlic slices ,salt ,chilli powders,turmeric powder ,curry leaves and tomato pieces ..
(U can adjust the spice level according to ur taste )
Then crush everything well with ur hand ..
To this add chicken pieces and mix well ..
Add 1 tbsp of coconut oil and cook in medium flame by closing the pan..
No need to add water in the beginning .. Water will come out from chicken ..
When u see when very less water is left , that time add hot water and mix slowly ..
When done 3/4 th add garam masala and cook ..
(If u don’t want to use garam masala powder u can use whole spices in the very beginning instead of that )..
When done u can see oil oozing out in the top ..
At that time add chilli pieces ,crushed pepper and mix ..
Check the taste ..Adjust according to ur taste .
Finally sprinkle one table spoon of coconut oil and some curry leaves ..
If u want more gravy adjust water accordingly.Here I made a thick consistency type mulakittathu
Note :If u want u can add pinch of fenugreek powder(uluva )to it to enhance the flavour..
This is the easiest chicken curry we used to make ,like fish curry ..Actually this recipe is for bachelors and lazy moms like me 🙂
The only thing is that ,it will take time to get cook and coated well with the masala ,coz we r not sautéing anything here .. So have to cook and combine the taste with chicken pieces ..So show some patience and make a tasty easy chicken mulakittathu 🙂
Try this recipe and let me know the result .. U can have this curry with chapatti ,parotta , fried rice …
Method
With Love
Curryworld 