No yeast appam

        No yeast appam / rice crepes

                              

    An instant hit # thank you appipi & Manjeeradwani ❣️

Recipe :

1 cup - raw rice/basmati rice

1/2 cup - desiccated coconut

Salt to taste
A pinch of sugar optional
A pinch of baking powder

Method:

Grind and make a smooth paste of rice and desiccated coconut adding very little amount of water and keep it aside.

 

Take 2 spoons of this batter along with 1/4 cup of water in a small pan ,make it lump free and cook it on low flame untill it becomes thick .

Once it cools down add it in the above made batter and keep it aside on the counter top for overnight .

Next day, before you make crepes ,add salt sugar ,baking powder and water ,mix well.

Make it into a pouring consistency & Adjust the seasonings .

Heat a  crepe pan, pour a ladle full of batter,cover and cook on both sides.Enjoy with your favorite curry ❣️                               

                             

Kerala Green peas masala with coconut milk

                        Green Peas Masala - Kerala style

                 

 This recipe was shared by my friend Archana in a blog.We loved it a lot and thought of sharing the same with you all.so here goes the recipe.

Serves-2 -3
INGREDIENTS
Green peas- 1/3 cup
Potato-4 small size
Salt to taste
Turmeric powder -1/2 tsp

Oil-1 tbsp(suggest coconut oil)
Kadukku/mustard seeds- 1 tsp
Curry leaves- 1 sprig
Ginger-1 "piece
Garlic-4-5 pods
Green chilly-1 -2
Onion-2 medium size
Tomato-2 medium size

Coriander powder-2 tsp
Chicken masala-2 tsp(suggest to use kerala brands like eastern chicken masala/nirapara)

Water as needed
Thick coconut milk- 1/3 cup

Method

1.Extract coconut milk and keep aside.Chop all the veggies and keep it aside.

2.Wash and clean the peas and potato and pressure cook it adding salt and turmeric powder.Keep it aside.

3.Heat oil in a kadai. once it is hot add in the mustard seeds.Allow them to pop up.

4.Once done add in the curry leaves.Saute for a second.

5.Time to throw in the onions along with crushed ginger,garlic and green chillies. Saute till they become soft and translucent.

6.Add in the spice powders like the coriander powder and chicken masala.Mix well.

7.Once its raw smell goes off add in the cooked peas and cubed potato chunks.Mix again.

8.Finally add in the main ingredient that impart flavour to the dish ,the coconut milk.mix well.Switch off the flame just before it starts bubbling.

9.If you wish drizzle few drops of coconut oil and keep it covered till you serve it..

10.Enjoy with Appam,Idiyapaam,Kerala porotta or even with Ghee rice ..

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RICE FLOUR NOODLES

                                  IDIYAPPAM /NOOL APPAM

Cuisine :Kerala

Serves-2 -3

Ingredients

Rice flour- 1 ½ cups

Salt as needed

Water as needed

Oil -1 tbp + I tbsp or more to grease the trays/moulds

Coconut scrapings-as needed (optional)

Method.

1.Take a large mixing bowl. Add in the dry ingredients .ie. rice flour and salt.mix well.

2.Take 1 1/2 cups of water in a pan and bring to a boil. 

3.Once it starts bubbling switch off the flame. Add the water slowly into the dry ingredients .Mix well. 

4.Once everything is roughly mixed, close the pan /vessel with a lid and keep it on the desk undisturbed for 5 – 10 minutes. Meanwhile the flour also will be cooled and half cooked.

5.Once the dough is cooled add a tbsp of oil(Sometimes more oil will be required.it depends on the brand of rice powder you are using) and knead the dough till it comes together and attains a soft and smooth texture.

dough is ready 

6.Now take a portion of it and insert it into a idiyappam presser and  press it and pour the noodles into the moulds/tray/idli mould in a circular motion.

Note:  Dont forget to grease the tray or mould with oil ahead

idiyappam press

pouring rice noodles  into the moulds/idli tray

                                       

                                               tray /mould is ready to go into the steamer

7.Steam it in a cooker or steamer for 8- 10 minutes.

steamer 

      Note:steamer has 2 portions
      Bottom portion :where water is added
     Top portion:where we stack 3 set of trays one above the other                      

8.After 10 minutes open the lid, lift the tray and keep it on the desk.Wait few minutes, after that if we are able to remove it from the mould easily, it means idiyappams are cooked well.

CAN BE EASILY REMOVED ROM THE MOULD

IDIYAPPAM/RICE NOODLES/NOOL APPAM

9.Serve them with curry of your choice like chickpea curry or spicy vegetable stew or chicken curry                                                       

                                                 

                                                                                                                                               Shaadi.com Indian Matrimonials

     

SPICY VEGETABLE STEW

                                SPICY  VEGETABLE STEW

        

SPICY VEGETABLE STEW

Serves- 2-3

Ingredients

Potato chopped-1 cup

Onion -1 cup

Cauliflower florets-1/2 cup

Oil/coconut oil/sun flower oil-1 tbsp

Mustard seeds-1 tsp

Ginger- 1 tsp

Garlic-1 tsp

Green chilly-2

Turmeric powder-1/2 tsp

Garam  masala- 1/2 tsp

Salt to taste

Thick coconut milk -3/4 cup

Dilute coconut milk /water to cook the veggies

Water as needed

Coconut oil-1 tsp( optional)

Method

1. Pressure cook, peel and cube the potatoes and keep them  aside.

2. Chop all the veggies.

3. Clean the florets by soaking in hot water for few minutes and separate the florets into bite size pieces. Keep them aside.

4. In a kadai/pan, heat oil. Once it’s hot add in the mustard seeds and allow them to pop up.

5. Then goes in the chopped ginger, garlic and green chilly slits. Sauté them for few seconds.

6. Add in the chopped onions and cook till they are soft and translucent.

7. Add in the spice powders along with salt and saute them till their raw smell disappears.

8. Once done add in the florets,cubed potatoes and 1/2 cup water or second coconut milk and cook the florets till they are done.

9. Once florets are cooked well pour in the thick coconut milk.

10. Simmer the flame. Do a taste test. Once  the curry starts boiling switch off the flame.

11. Drizzle few drops of coconut oil.enjoy with appam/crepes or idiyappam 

IDIYAPPAM SERVED WITH STEW

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RICE CREPES-APPAM

                                      APPAM/RICE CREPES

                                

INGREDIENTS

RAW RICE-1 1/2 CUP
GRATED COCONUT-3 TBLSPN
COOKED RAW RICE(LEFT OVER)-1/2 CUP

COCONUT WATER
YEAST- 1/2 SPOON
SUGAR- 1 1/2 TBLSP

METHOD:

DAY:1
MORNING 8 'O CLOCK

1.MIX YEAST SUGAR AND COCONUT WATER AND KEEP IT ASIDE.THIS SHOULD BE KEPT ON THE DESK FOR A  MINIMUM OF 7-8 HOURS( OUTSIDE) OR YOU CAN REFRIGERATE IT ALSO.SOAK RICE FOR A MINIMUM OF 4 HOURS.

DAY:1
EVENING 5 'O CLOCK

2.FIRST GRIND SOAKED RICE,COOKED RICE AND COCONUT SCRAPINGS INTO A SMOOTH PASTE.TRANSFER IT INTO A BOWL.

3.INTO THE SMOOTH BATTER ADD THE YEAST SOLUTION AND SALT.MIX EVERYTHING WELL.LEAVE ON THE DESK OVERNIGHT.

DAY:2
MORNING

4.MIX THE BATTER.TASTE AND ADJUST THE SALT.

5.HEAT A TAWA/APPAM TAWA SPRINKLE OIL POUR A LADLE FULL BATTER SPREAD CAREFULLY ONCE ITS COOKED LIP IT OVER.COOK BOTH SIDES WELL.
SERVE IT PIPING HOT WITH STEW OR CURRY OF YOUR CHOICE.

                        

   

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VEGETABLE STEW- KERALA STYLE

                                VEGETABLE STEW

  

                               

INGREDIENTS

Potato-3
Onion -2
Beans-6/7
Ginger-1 inch piece
Green hilly-2
Coconut milk from i medium sized coconut(1 st and 2 nd milk are required)
Salt
Curry leaves-1-2 sprigs
Oil-1 tsp(i recommend to use coconut oil)

METHOD:

1.Clean and chop all the vegetables(can also add carrots,cauliflower )and keep them aside.
2.Extract 1st and 2nd coconut milk.Keep them separately.(or can you coconut milk can)
3.Take a kadai in which you are going to prepare the curry.Into it goes all the
 chopped veggies,green chillies, ginger and needed amount of salt.We will cook these
 veggies in 2nd coconut milk not water. So cover and cook.
4.Once veggies are well cooked add 1st coconut milk,give it a good mix and before its
 starts boiling switch off the flame.
5.Top it up with curry leaves and 1 tsp of oil...Enjoy with Appam. :)

Note:1st coconut milk is the concentrated milk and 2nd one is the milk that we extract adding water. In case if you are using can, take few spoons in a bowl , add water and use it for cooking the veggies whereas keep the rest to add at the last stage of the curry.

APPAM SERVED WITH STEW