KOLI APPAM


Why was it named Koli appam ? I searched google but failed to find the answer.

If anybody knows, do enlighten me.

Well, in my childhood days had the opportunity

to visit Coastal areas of South India .

There I saw the making of this authentic Koli appam. Some use all purpose flour, but the authentic recipe has rice flour only. The mixing and the making attracted me as it was totally different.

The lady mixing it passionately, pouring and swirling in earthenware , was new to me. So anxiously I watched her making.

The way she made it ,so thin like lace , a hundred stacked was only 2 inches high .The combination with chicken curry was awesome .

No fermentation required, it’ s an instant mix,and with the usage of non stick cookware nowadays it’s very easy to make.

So let’s get into the authentic recipe

INGREDIENTS

2 cups fine rice flour lightly roasted

2 cups thick coconut milk ( 1st)

2-3 or more thin coconut milk (2nd & 3 rd extract)

1-2 eggs

1/2 tsp salt

METHOD

Mix the thick coconut milk , salt , egg and make a soft dough and set aside for just 5 minutes.

Then mix in the rest of the milk and make a thin batter .

Tip: After mixing I put the batter in a mixer and ground for 2 minutes , to get fine batter.

Take a non-stick pan , smear with oil, pour a ladle of the batter and swirl to make thin appams .When you see the sides turning crisp,you can easily remove it with your hands

EGGLESS CHOCOLATE ‘N’ RAISIN COOKIES


Who doesn’t love chocolates..? Chocolate in any recipe is divine .

This recipe took few minutes only to make .( lest you have the ingredients at hand..)

The festive spread always include cookies or biscuits. This is one good recipe to be

included.

Good tea time cookies….Create and enjoy!

So.. let’s get into the recipe

INGREDIENTS

1.5 cups flour

1/4 cup custard powder

1/4 cup cocoa powder

100 gm softened butter

1 tsp vanilla essence

1/4 cup chocolate chips

5-6 tblsp milk

a pinch of cinnamon powder

1/4 tsp dry ginger powder (optional)

1 tsp baking powder

3/4 cup fine sugar or powdered sugar

Few raisins ( you can use rum soaked raisins too)

METHOD

Beat butter and sugar together, add essence milk and beat . Fold in the rest of the

ingredients and make a dough. Allow to rest in the fridge for minimum 20 minutes.

Divide portions ( makes12-15 ) and shape into cookies by pressing onto a greased tray

lightly .(sometimes it will spread ,so keep at least 1”inch gap between each dough )

Bake in a 180C oven for 20 – 25 minutes. It will be soft to the touch. Don’t be confused it

will be crisp once it begins to cool.

If the cookie easily comes off the baking sheet it is done.

Best is to leave it in the oven to cool.( leave the oven door open slightly after baking )

ROSE SURYAKALA (WITH ROSE PETALS)


I’m happy and excited to share this recipe with you as, this is my own innovation!

It’s very.. yummy ( don’t mind the shape of the crinkles in the photo as it was a rush job) .

My rose plants are in full bloom these days,and the paneer pinky rose was bowing down

to it’s weight .

So this is how I got the idea from. Trust me,when I get an idea I have to do it

immediately,and I picked these flowers in the rain.

Well, all the pain up to the terrace was paid , the sweet was awesome.

So, do try this and let me know your comments and suggestions!

The sweet got it’s name SURYAKALA as it was shaped like the sun .

The outer cover is made with all purpose flour and ghee, and the filling is usually made

with Khova/ mawa with a generous amount of nuts ,fried and dipped in sugar syrup.

My version of change was the filling.

So let’s get into the recipe now

INGREDIENTS

For the dough

250 gm flour

1/4 tsp baking powder

75 gm-100 gm ghee / butter

A pinch of salt

a pinch of kesari color (optional)

1/2 cup water

Oil for frying

For the filling

125 gm khova/ mawa

1 cup sugar or to your taste

1/2 tsp rose water

A handful of rose petals

Cashewnuts, walnuts, nuts of your choice chopped

A little cardamom powder

METHOD

First make a firm dough with all the ingredients listed. Cover and set aside for few

minutes.

Divide portions in a way that two circles make one sweet. The top and bottom layer.

 

For the filling

Mix all the ingredients listed together.

For the syrup

1/2 cup sugar

1/4 cup water

A pinch of dry ginger powder

Kesari color

Heat all together to get a 1 string consistency syrup

Final combining

Roll out each portion into tiny circles.

Keep the filling on one circle , and cover with another rolled dough.

Seal the edges , and pinch to make designs.

Fry in oil till light brown and add to sugar syrup . Remove immediately and allow to dry .

Sprinkle with nuts or silver vark.

( featured image shows a sweet cut in half to view the filling )

SHRIMP SCAMPI MASALA


Scampi is one tasty dish no one could resist.

It is made with pastas, stir fry, battered or different types of rice.

Today’s recipe is scampi masala with few ingredients, but rich in taste.

Do try this and post in your comments.

To the recipe now.

INGREDIENTS

400-500 gm scampi

1 big onion

2-3 green chillies

7-8 cloves garlic

1 inch piece ginger

1 tblsp. chilli powder

1 tblsp coriander powder

1 tblsp.cummin seed powder

3-4 tblsp oil

Few curry leaves

Salt to taste

A sprinkle of pepper powder( to be added last)

METHOD

Clean the scampi, ( let the tails on).

Wash and add turmeric powder and salt and leave it in the fridge for some time. ( you

could marinade overnight too)

Grind the onion ginger, garlic,and green chillies to a paste.

Heat oil , slightly toss the shrimp in oil for 2 minutes and remove from fire.

Add the ground paste to the same hot oil and cook with a little salt for 5 minutes.

Next add the rest of the ingredients.

Add 3/4 cup water and cook till slightly thick.

Next add the scampi, and cook till thick ( not more than another 5-7 minutes).

Remove from fire and sprinkle pepper. Serve hot.

MOTI – PAK


Moti- Pak is a gram flour sweet,made with fried boondhis(just like boondhi/motichur

ladoos)

Instead of shaping into ladoos this is pressed on to a tray,and cut into squares ( like

burfi).

My version of moti- pak was,  sandwiched with khova.

For variations and richer taste and shape ,some add the khova into the boondhi mixture.

INGREDIENTS

2 cups gram/ besan flour

2-3 cups sugar ( I used only 2  cups)

Kesari powder

3/4 tsp.cardamon/ elaichi powder

A pinch of edible camphor ( optional)

A pinch of clove powder

Melon seeds / finely chopped cashewnuts

Ghee

Oil for frying the boondhis

Slotted spoon ( preferably with a rim) or the slotted spoon you use for frying

METHOD

Mix the besan flour with enough water to make a flowing ( not thin) batter .

Heat oil,and pour the  prepared batter through the slotted spoon.

Pearly balls should be seen when dropped in oil.

Now fry these till lightly crisp not dark brown.

Once all the boondhis are made set aside.

You can make the syrup simultaneously or after you fry the boondhis too.

For the syrup.

Add 3/4 cup water to the sugar and make one string consistency.

Add elaichi powder,camphor,and 1/4 tsp of lime juice ( to prevent crystalization).

Add the fried boondhis and cook till the syrup is reduced, not dry but soggy.

Transfer to a greased plate or lined with parchment paper,and flatten half the mixture.

Next add khova layer.

Finally add the remaining boondhi layer.

Top with silver vark or nuts of your choice.

For fine cuts of the burfi allow to set for minimum 2 hours.

For the khova layer

200 gm khova/mawa

sugar to your taste

Blend all these together fine and use.

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TENDER JAK /KATHAL BIRIYANI


A vegan biriyani which tastes like non-vegan.

Some points to the jak/kathal. It can be a fruit,nut, or vegan meat .

Frui…..tastes sweeter than honey which no one can resist.It’s seed is a protein rich nut.

A gourmet vegetable,and a superfood .It is known as ‘Kathal’ in North India ,and in

Bengal it is considerd to be the mutton tree.

Known in tamil as ‘palapalam’and ‘kos’ in Srilanka

This breadfruit is highly consumed by Keralites,and Srilankans.

The flesh of the fully grown Jak, when cooked raw is one delicacy served with rice and

curry.

Some consume it with only coconut which is also superfood.

Today the recipe is with the tender Jak

Moving on to the recipe

INGREDIENTS

1 small tender Jak ( outer skin and core removed)

2-3 onions sliced

3-4 slit green chillies

1 tblsp ginger- garlic,green chilli paste(4-5 green chillies,10 cloves garlic,1 inch piece ginger)

1 tblsp biriyani masala powder

3 black cardamons

1 tblsp fennel/ saunf

1 tblsp cummin seed powder

2-3 cardamons

2 pieces cinammon

3-4 cloves

1 tsp chilli powder

1 tsp.turmeric

A handful of curry leaves

Mint and coriander leaves

Dried fenugreek leaves.

Juice of 1-2 lemons

1/2 cup curd

Salt to taste

Oil for frying

Ghee

500 gm basmati/ samba rice (soak for 10-20 minutes)

Preparing the jak

Cut into slices and soak in buttermilk , salt,and turmeric till you prepare the rest of the

ingredients.

Wash again well, add 1 tsp chilli powder( not listed) and salt.

Fry till light golden brown

and set aside.

Note : Fry half of the onions in oil for garnish and set aside .In the same oil you can fry the kathal pieces.

METHOD

Heat ghee and some of the remaining oil.Add saunf,curry leaves and the whole spices.

Next add the remaining onions till translucent.

Add the slit green chillies,green chilli- ginger garlic paste,salt,tomato,chilli powder and

cook till tomatoes are soft.

Next add the fried Jak,curd and the rest of the ingredients and cook for 5-10 minutes .

Add the washed and soaked rice to the mixture .

Add warm water till 1″above rice level and cook on a slow fire till done.

Garnish with fried onions ,some ghee,mint and coriander leaves.

Another method of cooking rice.

Heat some water ,add whole spices and rice.

Parboil rice and add to Jak mixture and cook on a slow fire till done.

Serve with Raita.

TAPIOCA KORMA


This yam ( root vegetable) contains many

health benefits.Known as ‘ Maravalli ‘in

Tamil,’Kappa‘ in Malayalam,’Manioc‘ in

Sinhala…..(google check for other names)

This yam is cooked in many ways according to

different cuisines .

I normally boil it with turmeric ,peppercorns

add coconut and have it with Coconut

Sambol .( Pol Sambol) the Lankan way and my

favourite too.

Today I’m going to share with you a Kerala

dish ‘ Kappa korma’.

Breakfast for iddli was on the menu,and I

thought to make something different to be

served with, and this recipe flickered on.

Recently when we visited Kerala,the hotel we

stayed hosted a cookery demonstration..

and that’s where I extracted the idea from.

Can be served with rice,chappathi,appams,

iddlis ,bread dosas.

My combination today was with iddli .

Let me share this authentic and tasty recipe

with you all.

INGREDIENTS

1 small yam ( cleaned and cut into strips) and soaked in water

1 onion chopped

6-7 garlic cloves

1 inch piece ginger

3-4 green chillies

1 big tomato

Whole garam masala ( saunf,cloves,cardamon,cinammon)

1/2 tsp turmeric

3/4 tsp chilli powder

2 tblsp oil

Salt to taste

For coconut paste

1/2- 3/4 th cup coconut

1 tsp sesame seeds

3-4 cashewnuts

Saute this in a little oil and grind to paste .

METHOD

First grind the ingredients in italics to a paste

and set aside.

Heat oil in a pressure pan,add the whole garam

masala and the green chilli paste with

salt and saute for a minute and then add

chopped onions.

Next add in the tomatoes,with the yam ,chilli

powder,and turmeric powder and saute for

another 2 minutes.

Add the coconut paste now and mix well.

Add 1-2 cups water and pressure cook for 3

whistles.

Allow the steam to be released on its own.Serve

hot!

DOUBLE DECKER KALAKAND


This is a sweet made with cottage cheese/paneer and thickened milk.Some use home

made paneer,but for those who have less time and want to do it instantly you can use

store bought paneer too.

This can be made without chocolate and with lot of variations. ( suggestions will be at the end of the recipe)

For my version I have added cashewnut powder .You can add milk powder or mawa

INGREDIENTS

1/2 litre full cream milk

200 gm paneer / cottage cheese mashed.

1/4 – 1/2 cup sugar(depending on individual sweet tooth)

a pinch of salt

1/2 tsp elaichi powder

Sliced nuts for topping.

METHOD

Heat milk till it is reduced to half.

Add sugar and keep stirring till it is thick.

While it is semi- solid add the paneer and cook .

Next add the cashewnuts powder / mawa or milk powder,elaichi powder and mix well

till it forms a mass ,not crumbly. (If it becomes crumbly don’t worry add a little milk

and it will be fine)

Transfer  onto a greased plate and allow to set for minimum 2-3 hours.You can also keep

it in the fridge to set.

You can use silver vark and nuts for the topping.Cut into desired shapes

Now,if you are going to make chocolate layer also…method is simple .

Divide the mixture into 2 and add 1-2 tsp cocoa powder ( check and add) whilst hot .Mix

well and pour on the white layer after it is partly cool.

Variations :

1. Coconut and chocolate layer.You can add dessicated coconut to the white layer ,and top layer chocolate.

2.Add mint essence and a drop of green color to the bottom layer ,and for                         the top chocolate or basic white layer.

3.Rose petals with rose essence

4.Kesar or saffron layer

5.Rose color and rose essence or syrup with chocolate layer.

Do try your innovations too and post in your suggestions

KOFTA BIRIYANI


Another biriyani recipe to my biriyani list.

The meat is made into koftas and added to the rice.

Flavourful,Aromatic and tasty rice!

You can use any meat to make this type of biriyani.The same can be tried to make

stringhoppers biriyani too.

Now for the recipe.

INGREDIENTS

For the kofta

500 gm boneless chicken

2-3 green chilli

1 tblsp ginger-garlic paste.

1/2 tsp.garam masala powder.

Salt to taste

Few curry leaves

1/2 cup roasted gram dal / soaked channa dal

Oil for frying.

METHOD

Blend all together coarsely.Form into koftas and fry till golden brown and set aside.

Ingredients for rice.

500 gm rice

3-4 onions sliced

A little coriander leaves,mint leaves,some fried onions ground to a coarse paste

1 tsp red chilli powder

2 tblsp biriyani masala powder ( biriyani masala powder)

5-6 slit green chillies

1/4 cup curd

1 tsp. whole peppercorns

juice of 2 limes

Whole garam masala (3 cardamons,2 inch cinammon ,4-5cloves,1 tsp saunf)

Few curry leaves

2-3 tomatoes

Ghee

2-3 tsp kasuri methi leaves.

salt to taste

METHOD

Take a little oil from the left over fried oil and add the whole garam masala first ,and

then add sliced onions. (reserve a few amount of fried onions )

Once it is slightly brown,add the slit green chillies.

When you see the chillies turning color ,add ginger garlic paste, tomato,chilli

powder,coriander- mint paste and biriyani powder,curd and cook till you see all well

blended.Add the koftas and mix well.

Add 1 cup warm water and cook for 5 minutes.

For the final mix

Add some ghee and the reserved onions at the bottom of the vessel you are going to cook

the rice.

Add the soaked rice,and pour the kofta mixture over it.

Add lime juice and a few mint and coriander leaves.

Add warm water 1 inch above the rice level.

Check for salt and cook on a slow fire till done.

When done heat a little ghee ,pour ove rice and cover.

Garnish with coriander leaves and fried cashewnuts if you prefer.

Serve with raita ,and dishes of your choice.