APPAM
Serves: 3-4
Ingredients:
Rice 1 cup soaked overnight & uncooked
1/2 cup rice soaked overnite & cooked
Grated coconut 1/2 cup
1/2 cup cooked rice water
Yeast Dry- 1/2 tsp
Sugar 1 tsp for yeast & 2 tsp for batter
salt 1 tsp
Coconut milk - 1 cup
Take little curved and shallow Kadai.
Method:
Batter:
1. Wash & soak rice for 5 to 6 hrs & grind.
2. Take 4 tsp lukewarm water, add sugar 1 tsp & yeast. Mix well & keep separate. Let it rise.
3. Boil 1/2 cup rice|( Add little oil while boiling). Drain water from rice, add in the blender along with 1/2 cup coconut, Cooked rice, blitz well. Add 1/2 cup cooked rice water to make a smooth paste. (It should be lukewarm). It should be like idli batter.
4. Remove in a big bowl. Add the yeast we made in point 2.
5. Mix well. Add Salt. Cover & keep overnight at warm place to ferment.
6. Next Morning, Add 2 tsp sugar and 1 cup coconut milk.
7. Cover and keep ready to use. If you want to use it after 1-2 days refrigerate it.
Make Appam
1. Take shallow kadai and grease with oil and make hot till fumes starts to come out.
2. Close gas and let it be little cool and wipe with tissue paper and start the gas and put on slow.
3. Pour 1 full big spoon batter, pick kadai up and rotate & swirl it twice. ( This should be quick)
4. Center of appam should be thick and sides should be thin.
5. Cover and cook it and check after 2-3 mins. Remove it with spoon and serve with Avial.
AVIAL
Ingredients:
Vegetables: Carrots, green beans, pumpkin, cucumber, drumsticks, cauliflower, green peas.
Curry leaves : 20
Salt
Coconut 1/2 cup
4 green chillies
2 tsp cumin seeds
Yellow Powder 4 tsp
1 cup beaten Curd
4 whole red chilies
2 tsp Mustard Seeds
1. Cut all the vegetables long and keep aside
2. Cook all the vegetables in water with 10 curry leaves and little salt.
3. Grind coconut, cumin seeds & green chillies
4. Add yellow powder when veggies are half cooked. Add coconut paste also. and let it boil for around 10-15 minutes. Remove from fire and let it be cool.
5. Take beaten curd in a bowl & add to the mixture. Stir and then put on gas again and keep stirring till boil comes again.
6. Take oil in another kadai. Add mustard seeds, kari patta and whole red chillies. Fry for two minutes, remove from fire and add in the mixture.
7. Boil for 5 mins to absorb flavours. Remove from fire and serve with appam.
Serves: 3-4
Ingredients:
Rice 1 cup soaked overnight & uncooked
1/2 cup rice soaked overnite & cooked
Grated coconut 1/2 cup
1/2 cup cooked rice water
Yeast Dry- 1/2 tsp
Sugar 1 tsp for yeast & 2 tsp for batter
salt 1 tsp
Coconut milk - 1 cup
Take little curved and shallow Kadai.
Method:
Batter:
1. Wash & soak rice for 5 to 6 hrs & grind.
2. Take 4 tsp lukewarm water, add sugar 1 tsp & yeast. Mix well & keep separate. Let it rise.
3. Boil 1/2 cup rice|( Add little oil while boiling). Drain water from rice, add in the blender along with 1/2 cup coconut, Cooked rice, blitz well. Add 1/2 cup cooked rice water to make a smooth paste. (It should be lukewarm). It should be like idli batter.
4. Remove in a big bowl. Add the yeast we made in point 2.
5. Mix well. Add Salt. Cover & keep overnight at warm place to ferment.
6. Next Morning, Add 2 tsp sugar and 1 cup coconut milk.
7. Cover and keep ready to use. If you want to use it after 1-2 days refrigerate it.
Make Appam
1. Take shallow kadai and grease with oil and make hot till fumes starts to come out.
2. Close gas and let it be little cool and wipe with tissue paper and start the gas and put on slow.
3. Pour 1 full big spoon batter, pick kadai up and rotate & swirl it twice. ( This should be quick)
4. Center of appam should be thick and sides should be thin.
5. Cover and cook it and check after 2-3 mins. Remove it with spoon and serve with Avial.
AVIAL
Ingredients:
Vegetables: Carrots, green beans, pumpkin, cucumber, drumsticks, cauliflower, green peas.
Curry leaves : 20
Salt
Coconut 1/2 cup
4 green chillies
2 tsp cumin seeds
Yellow Powder 4 tsp
1 cup beaten Curd
4 whole red chilies
2 tsp Mustard Seeds
1. Cut all the vegetables long and keep aside
2. Cook all the vegetables in water with 10 curry leaves and little salt.
3. Grind coconut, cumin seeds & green chillies
4. Add yellow powder when veggies are half cooked. Add coconut paste also. and let it boil for around 10-15 minutes. Remove from fire and let it be cool.
5. Take beaten curd in a bowl & add to the mixture. Stir and then put on gas again and keep stirring till boil comes again.
6. Take oil in another kadai. Add mustard seeds, kari patta and whole red chillies. Fry for two minutes, remove from fire and add in the mixture.
7. Boil for 5 mins to absorb flavours. Remove from fire and serve with appam.
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