Soak rice for minimum 3 to 4 hours .. Drain it and keep aside..
Then grind rice along with grated coconut in 2 to 3 batches ..
Grind to a fine smooth batter …
Take one ladle of batter and add 1 cup of water and mix well ..
Heat a non stick pan and pour this mix and cook until it thickens ,by stirring continuously in low flame..
After cooling this mix, add to the rest of the batter along with sugar ,salt and yeast ..Mix well …If u can just give a blend for 1 minute so that it will get mix well…The consistency of the batter should be thinner than dosa batter..So add water if needed..
Keep the batter in an airtight container till the batter get raised ..
The quantity of the sugar is depending up on ur taste ..I like my appam to be bit sweet u knw 🙂
And regarding the yeast ,that also depending up on the weather and room temperature.. So make changes up on according to ur climate..
So when the batter is ready ,heat a non stick appam chatty specially made for making appam .plz drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter ..
So pour 1 ladle of batter in the middle of the pan and rotate the chatty by holding both sides ..Now u can see tiny holes are coming in the sides of the appam ..After that close the pan with a lid and cook in medium heat ..mostly 1 minute ..u will knw after cooking the very first appam …
Taste the first one and adjust sugar and salt .. If the batter is thick u can add water ..
In a kadai add cleaned,washed prawns along with half of the crushed ginger-garlic ,curry leaves(1 string),coconut pieces,half of the chilly powder,turmeric powder ,salt,kudampuli and water .
Kuttanadan Chemmeen Ularthiyathu
Close the kadai for 10 minutes and cook ,then open the lid and cook till all water get evaporates
Keep this cooked prawns aside.
Now heat coconut oil and add thinly sliced big onion,green chilly ,salt and rest half of the crushed ginger-garlic .
Saute till the onion become medium brown in colour .
Now add small onion and remaining chilly powder
Saute well till the raw smell of the chilly powder goes.
Now its time to add our cooked prawns masala.
Mix well with onion mix and saute for 15 more minutes
That time u can see the prawns are well coated with masala and onion ..
Now add plenty of curry leaves and saute for 5 minute in low flame ..
Remove the kudampuli b4 serving .. 😉
So very simple but yummy chemmeen ularthu is ready to serve..
Houseboat Chemmeen Ularthiyathu
Note :
U can change chilly powder and puli according to ur preference ..
Cook sago in 5 cups of water in medium heat and keep aside .
If u cook sago in less water it wont cook well or remain uncooked and sticky .
Cut tender coconut into small pieces and keep aside.
Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one .keep aside
Wash and peel the mangoes.
Cut into small pieces and cook.
If u are using a cooker then 2 whistle is enough .
Open the cooker after 15 minutes .
When cool grind this cooked manago into fine paste .
In a heavy bottomed kadai melt jaggery .
Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate.
From 3 grated coconut take 1 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)
Add the very thin coconut milk to the thick mango jaggery and mix well .
Now using strainer strain the mix and pour to the kadai again .
Stir well until the bubbles come .
Add ghee and stir well.
Now add cardamom powder and ginger powder to the cow milk and mix well
Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame
Then add the cooked sago and tender coconut to the mango mix and stir well ..
Stir continuously till the mix turns thick .
Then add 2nd coconut milk and stir
Now add pinch of salt to adjust the sweetness ..Mix well..
Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too..
Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes.
So the lovely payasam is ready to serve ..Its better to serve cool than hot ..
So enjoy ur payasam
Note:
Payasam will become very thick when cool..so the consistency should be thin when we switch off the flame ..
In a vessel mix all the ingredients except tomato ,that is sliced small onions,green chilly slits,ginger-garlic paste,salt,coconut oil,curry leaves,chilly powder and turmeric powder.Mix well with hand.
Then to add chicken pieces and mix well .
Keep this aside for minimum half an hour.
Then heat a non stick kadai and add this marinated chicken .
Close the kadai and cook in medium flame .
No need to add water .
Stir occasionally.
When its 3/4th done ,add tomato pieces and cook
When the chicken is fully cooked then open the kadai and roast the chicken till the oil comes out .
Finally add some more curry leaves and serve with chapty ,nan etc of ur choice
Finely chopped Ripe banana (nendra pazham)-1/2 of 1
Black grapes-10(cut into half and remove seeds ) opt
Chilly powder-3/4tsp
Turmeric powder-1/4tsp
Salt-to taste
Jaggery-2 pieces(medium)
Grated Coconut-3/4 of 1
Cumin seeds-less than 1/4 tsp
Mustard seeds -1/4 tsp
Curry leaves -few
Dry Red chilly-3
Mustard seeds-1/4tsp
Coconut Oil-1tbsp
Water-1cup
Curd-14cup(opt)
pineapple pachadi
Method
Chop the pineapple into too fine pieces..In a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .
After seasoning mix well and close the kadai for 1/2 hour b4 serving ..
U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..
Savala Vada …Its a pure nadan tea time snack recipe ..In my village it is called as thula vada ..But I came to know that it has got 2 other names also ..Savala vada and mulaku vada ..Don`t know about other names … 😉 Its so easy to make and got a nice taste also ..So here comes my favorite vadas recipe
Ingredients
All purpose Flour/Maida -1cup
Big Onion /savala-1(chopped finely)
Green chilly-3(chopped finely)
Ginger -1tsp(chopped nicely)
Curry leaves-1 string(chopped)
Baking soda -1/4tsp
Salt-to taste
Water-1/2 cup
Oil-1 tsp
Oil-for frying
Method
Sieve maida ,baking soda and salt..Keep aside
In a bowl add chopped onion ,ginger, green chilli,curryeaves l .Mix well
Then add water and mix
Now add maida mixture and knead to a soft dough
Finally sprinkle one tsp of oil and keep in a tight container for 2 hours .
Now divide the dough into small small balls ..Apply oil or water to the palm of your hands and shape dough into the shape of uzhunnu vada (press each balls between ur palms and make a round shape and make whole in the center using finger .
Heat oil in a kadai .Deep fry the vada in hot oil.When it become golden brown and crisp remove from the oil and drain .Serve with chutney
Palada is my favorite payasam ..When u think of sadya first u remember about this right .. ..I think like me many of u love this delicious ,mouth watering palada payasam….There is no such big deal in making this ..So when u feel like drinking ur fav payasam try this .
Ingredients
Palada Pradhaman
Ada-200gm( small ada)
Milk-3 L
Sugar – according to ur taste)
Salt-one pinch
Ghee-1tbsp
Water-1/2 L
Method
At first pour milk and sugar to a pressure cooker and allow to boil ,stirring occasionally.
When started to boil , close the cooker and cook the milk in very very low flame for 1 hour with the whistle ..
Then switch off the fire and let the pressure settle down.
Mean while boil water in a vessel and then add ada .
Ada
Cook till the ada become very soft to touch ..
Then remove from the fire and drain it ..Pour plenty of water on to the cooked ada ..Drain and Cool well …
Cooked Ada
Then take a Uruli or deep bottomed nonstick kadai and heat the ghee and add the cooked ada.
ADA
Stir well for 5 min in medium heat and then add sugar (according to ut taste ) and salt …
Stir well for 15 to 20 minutes .
By that time the pressure will be normal,so open the cooker ..
Now u can see the milk to be in pale pink color..
So add the milk to the ada and mix well .
At this point u can see the ada lumps in the milk..
So using two spatulas slowly press the ada lumps so that it will be separated from each other ..
Stir the payasam till it reduced to about 2 L
(Have to stir min half an hour) … ..Don`t make it very thick ..Make medium consistency payasam .
It is tastier than thick payasam (anyway that depends up on person to person)…
So ur delicious palada pradhaman is ready
Note : In authentic sadya palada pradhaman we never use ghee ..only ada ,milk and sugar .. But its very difficult to make ,so I am doing this ..
The taste is not exactly the same still do 90% justice 🙂
Palada Pradhaman
..
Palada
Note
The benefit of cooking in the pressure cooker is that we can save time with out stirring all the time..And because of that only u are getting that pink shade ..
Curryworld 