Thursday 1 December 2016

COCONUT APPAM/THENGAI APPAM

Coconut appam is a kind of spongy pancake combines excellently with coconut jaggery milk and vegetable stew. 

Ingredients:

Shredded Coconut three cups
Raw rice 250 gms
Par-boiled rice 250 gms
Coconut water one cup
Urad dal half cup
salt to taste
Adequate water

Procedure:

Wash the parboiled rice and raw rice and urad dal few times and soak them together for four hours.
Then grind them with coconut gratings, coconut water and salt into a smooth batter.
Collect the batter into a bowl.
Close with the lid and allow to ferment overnight.
Next morning, Mix well.
Heat the appa pan and scoop the ladle-ful of the batter and pour in the centre of the appa pan.
Lift the pan with both ends, and give a good rotation so as the batter will spread in a circular motion and settles in the middle with the thickness.
Close the appam with the lid and wait for few minutes. 
You will notice the appam becomes milky white and lacy. 
Take out the appam and collect in a hot pot.

How to make coconut jaggery syrup?

Shred the coconut and blend it with adequate water.
Drain the milk.
Add warm water and squeeze the milk from the gratings,
Add jaggery with little water in a separate pan and heat it.
Once the jaggery and water combined together, Mix the syrup with the coconut milk.
Crush the cardamom seeds and powder them.
Add one spoon of cardamom seed powder to the syrup.

Serve with appam. 

This is served as breakfast and commonly very popular in Tamilnadu and Kerala












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Thursday 24 November 2016

CHAENAI KIZHANGU CURRY GRAVY/YAM BALLS GRAVY

Yam is rich in vitamin C, potassium, copper, calcium, iron,manganese and metabolic vitamins. It is a low glycemic content and has soluble dietary fibers.

It regulates the steady rise in blood sugar levels. It is an excellent source of b complex vitamins. It is a staple food for the regional folks of Africa. It provides the adequate daily requirement of vitamin B6 and vitamin B1 riboflavin and folates.

Google source.

We are going to make the yummy yam balls gravy right now.

Ingredients:

Yam quarter kg
Shallots and onion chopped one cup
Red chilies four
mustard seeds one spoon
Tomato medium size two
Poppy seeds one spoon
Coriander powder two tablespoons
Turmeric two spoons
Sesame oil half cup
Fennel seeds two spoons
Curry leaves half cup
Red chilly powder two spoons
Cumin seeds one spoon
Shredded coconut half cup
Cilantro leaves finely chopped one cup
Ginger gratings one tablespoon
Garlic pods four

Procedure:

Wash and peel off the yam and shred into gratings.
Blend the gratings without adding water into a coarse paste and drain them in a white cotton cloth.
to prevent throat allergy.

For gravy:

Heat the pan with sesame oil and add shallots, red chilly 2nos, curry leaves, poppy seeds and fennel seeds Saute for while.
Add turmeric, red chilly powder, coriander powder, cumin seeds, Bengal gram dal and coconut gratings.
Saute for a few seconds and set aside.
Blend into a fine paste.

for making balls 

Now, heat a frying pan with sesame oil.
Add onion, red chilly powder, curry leaves, coriander leaves,coriander powder, karam masal powder,
fennel seeds, turmeric.
Saute well until the onion turn translucent.
Add yam paste and saute again.
Sprinkle salt required.
Saute well for five minutes in a low flame.
Set aside to cool.
Mix the above ingredients with the yam and make balls.
In a mixing bowl, add two tablespoons of Raw rice flour, six tablespoons of besan flour and add adequate salt and water to make a batter.
The consistency should be a bhaji batter.
Set aside.Heat the tempering pan with sesame oil to a deep-frying temperature
Make gooseberry size yam balls. 
Dip the balls into the batter and drop them gently.
Allow to deep fry in batches.
Let the oil bubbles subsidize, take out the balls out and collect in a dry plate.

Now the final step follows;

Heat the frying pan with oil.
Add mustard seeds to pop up.
When they start to pop up, add onion, curry leaves, red chilies and saute for a while.
Add chopped tomato and turmeric powder, red chilly powder and fennel seeds.
Cook for few minutes until the tomato gets the gravy consistency.
Transfer the blended paste to the pan and adjust the consistency with adequate water. 
Add required salt and allow to boil until the gravy becomes thick.
Drop the fried balls and garnish with coriander chops.

Your yummy yam balls gravy is ready to have with idlies, dosais, and hot steamed rice. It is unbeatable!









































Sunday 20 November 2016

ELEPHANT FOOT YAM PODIMAS/KARUNAIKIZANGU PODIMAS

Karunaikizhangu podimas is yummy and goes very well with Curd rice. Sometimes it may be taken as a delicious  and staple meal without a further combination' It is the best supplement of the cereals. It is good for our health since it treats piles, constipation, loss of appetite and it balances the hormones and maintains the estrogen level in women. So it is termed as feminine food because of its cure of the premenstrual syndrome. It controls the irregular movement of bowel system. It controls the blood pressure. It is good for diabetic people. It is support for the treatment of acute rheumatism. 
It is the amazing medicine for the treatment of bleeding piles. 

Hence our ancestors recommend this yam to consume weekly twice. 

Let us move to cook the karunaikizhangu podimas. It has the tendency of itching the throat when consumed. Before cooking, we have to treat this tendency of itching by following certain methods. Tamarind extract is added to remove the toxin of itching. 

Ingredients:

Elephant foot yam  6 nos 
Bellary onion two chopped fine.
Green chilly two split
Curry leaves 12 nos
Sesame oil two tablespoons
Mustard seeds one spoon
Cilantro leaves finely chopped half cup
salt to taste
Asafoetida one pinch
Turmeric powder one spoon
Red chilly powder half spoon
Coriander powder half spoon#
Tamarind one gooseberry size
Adequate water to cook and to soak the tamarind.

Procedure:

Wash the yams several times to remove the soil particles and pressure cook the yams with three whistles.
Set aside to cool down.
Peel off the skin.
Soak the yams in tamarind extract for half an hour.
Take out the yams and mash them with required salt. 
Coriander powder, turmeric powder and red chilly powder and asafoetida.
Heat a frying pan with sesame oil over a medium flame.
Add mustard seeds to splutter.
Add onion, green chilies and curry leaves.
Sprinkle asafoetida half pinch.
Now transfer the mashed yam and stir well.
Let the flame be low level.
Stir continuously till the oil is absorbed completely and the mashed yam becomes golden brown.
Add cilantro leaves and give a good stir again.

Switch off the flame and transfer the fried yam podimas in a serving bowl.

This yam podimas is familiar in chettinadu also.
There many variations of the cooking of this yam. It may be cooked as karunaikizhangu 
pulikuzhambu .

It is the best accompaniment with curd rice.





















Saturday 19 November 2016

CARROT KHEER

Carrot kheer is so delicious to have and easy to make. 
Even Kids do this in a jiffy.




Ingredients:

Carrot four nos
Sugar 50 gms
Milk two cups
Almonds 10 nos
Cashews and raisins one tablespoon
Cardamom four
Cow ghee one tablespoon

Procedure:

Peel off the carrots and cut into  small pieces.
Bring to boil the two cups of water and add 10        
almonds and carrot pieces.
Allow to cook for five minutes.






















Set aside to cool.
Peel off the almonds.               






















Blend the carrots and almonds into a coarse         

      
paste in a mixer.





















Add sugar and allow to combine together.       
Once the mixture gets thickened, add the                     
remaining milk and give a stir.


















Fry the cashews and raisins separately in the      
ghee.







                                                                                       


Transfer the cashews and raisins to the boiling
carrot milk.

















Add the crushed seeds of cardamom to the milk.























Now the Yummy carrot kheer is ready to have😊     




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