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Travel, Food and Destinations

Kallappam – Kerala Special Hoppers

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Kallappam Recipe – Kallappam is one of the breakfast items in Kerala and it is one of my favourites. When I was staying in Bangalore, my next door aunty used to share their favourite breakfast, Kallappam and vegetable stew, with me and it became one of my favourites too. I tried many times to prepare this and every time my hand got burnt. At last, I managed to make it a success.  It looks like Dosa and tastes like Appam but flavoured.

Kallappam would also go good with Chicken Stew and egg curry 

Suggested Reading – Appam And Vegetable Kurma

Ingredients of Kallappam Recipe:

  1. Idly rice – 2 cups (Doppi rice)
  2. Cooked rice – 1 cup (used cooked boiled rice)
  3. Coconut grated – 3/4 cup (not so dried, Pachcha Thenga)
  4. Yeast – 1/2 tspSugar – 1 tsp
  5. Salt to taste
  6. Coconut grated – 1/2 cup
  7. Small onion – 3-4
  8. Cumin – a pinch, to flavour
  9. Cold water to grind the ingredients

Method of Preparation:

  • Wash and soak rice in enough water for 7-8 hours
  • Grind coconut with little cold water, add rice, yeast, sugar and salt to it and grind with enough water
  • Add cooked rice and grind to a smooth batter (idly batter consistency is required)
  • Cover and keep aside for fermentation (7-8 hrs)
  • Before making Kallappam, coarsely grind grated coconut, small onions and cumin seeds and add to the batter
  • Mix well and keep aside for 15 mins
  • Heat a dosa griddle or a tawa, smear little oil and pour a ladle (medium) full of batter on the taw
  • Don’t spread the batter, it will spread by itself
  • When the bubbles stop bursting on the batter, flip it over and cook until it turns light brown for a minute or two
  • Repeat the process until the batter is over Keep flame at medium heat through out

Serve it with any spicy curry like vegetable Kurma, beef curry, chicken curry, or anything of your choice

Parippu Pradhaman

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Parippu Pradhaman / Parippu payasam or pradhaman is one of the unavoidable desserts of the South Indians. It is prepared in different occassions like weddings and different festivals like Onam, Christmas and Diwali by the people. So it is clear that irrespective of the religious differences people love this payasam. Of course this is also one of my favourite desserts.

Ingredients for Parippu Pradhaman

  1. Mung dal – 150 gms(husked green beans)
  2. Jaggery – 250 gm
  3. Sago(sabudana) – 1 tbsp
  4. Coconut – 1 1/2 rind(freshly grated)
  5. Coconut – 1 cup(slivered)
  6. Ghee – 100 gm
  7. Dried ginger powder – 1 tsp
  8. Cardamom powder – 1/2 tsp
  9. Cumin powder – 1/4 tsp(optional)

Method of Preparation

  • Roast mung dal in a heavy skillet till it is fragrant and soak for 4-5 hrs
  • add 1/2 cup water to the jaggery and melt over low heat, strain and keep aside
  • Extract coconut milk:
  • Add 1 cup of water to the freshly grated coconut and squeeze the milk(this is the first milk)
  • Add 2 cup of water to residue and grind in a mixer and extract the milk by squeeze and strain(this is the second milk)
  • Add 4 cups of water to remaining and grind again and extract the milk by squeeze and strain(this is the third milk)
  • Cook the dal in the third milk on a medium heat until it is soft and milk has been absorbed
  • Heat 2 tbsp ghee in a thick bottomed pan and fry slivered coconut until it is lightly brownish, drain and keep aside
  • Add 1 more tbsp of ghee to the left over, add cooked dal, washed sago and melted jaggery and cookStirring in the remaining ghee one spoon each occasionally
  • When it thickens, simmer and add the second milk extract and cook, stir the payasam frequently
  • When it is done well sago turns to look like pearls, add the dried ginger and cardamom powder(cumin powder also) and mix well
  • Add the first milk extract and stir well (do not bring it to a boil)
  • Remove the pan from the fire and keep on stirring for some time (about 5-10 mins)
  • When it is cooled, add the fried coconut slivers and serve

Note: If you want this Parippu Pradhaman payasam to be more liquid, add more coconut milk and not water

Other Related Recipes

  1. Kadala Pradhaman Recipe
  2. Chicken Stew – Indian Style
  3. Kozhi Pidi

 

Appam And Vegetable Kurma

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One of the favourite breakfast combinations of Keralites, spongy Appam and spicy Vegetable Kurma. Very delicious and healthy breakfast dish to start the day off. Making soft spongy appam is not an easy job to many. Appam is one of mascots of many cooks to show off their culinary skills especially in Kerala. I just love the way my mom cooks appam. It took me one full year to learn the whole process of making spongy and lacy Appams. Try this, definitely you will enjoy this.

Ingredients for Appam:

  • Raw rice (white) – 1 cup
  • Cooked rice – 1/4 cup (boil
  • ed rice cooked)
  • Coconut scraped – 1/2 cupSugar (crystal) – 1 tbsp
  • Yeast – pinch
  • Salt to taste

Method of Preparation:

  • Wash and soak rice in enough water for 4-5 hrs
  • Grind all the ingredients to a smooth paste with 3/4 cup water
  • Cover and keep aside for fermentation for 7-8 hrs (Fermentation time will be depending on the room temperature)
  • Mix the batter with a ladle (if the batter is too thick, can loosen the batter with coconut milk rather than water to the required consistency)
  • Heat a non-stick wok (appachatty), pour 1 ladle full of batter, lift the wok and rotate it to spread the batter inside, cover and cook over medium heat until its laces turn slightly brown in colour
  • Repeat the procedure until all the batter is used up
  • Don’t stir the leftover batter in frequently because it breaks the bubbles in the batter and make the appam so hard. We can make 12-13 appams with the given measurement of ingredients.

Ingredients for Vegetable Kurma:

  • Carrot – 1 small, cut into small cubes
  • French beans – 5, cut into small pieces
  • Potato – 1 medium, small cubes
  • Cauliflower – 2 big florets, cut into small flowers
  • Green peas – handful, dry or fresh
  • Green chilly – 5, cut into half
  • Turmeric powder – 1/4 tsp
  • Salt to taste
  • Ghee – 1 tbsp
  • Onion – 1 medium, finely chopped
  • Cashew nuts – 10, soak and grind to a smooth paste
  • Coconut scraped – 1 cup, extract milk with 1 cup of lukewarm water

Whole spices:

Cinnamon stick – 2” piece Green cardamom – 4, crushed Cloves – 4-6 Fennel seeds/ saunf – 1 tsp

Method of preparation:

Pressure cook cut vegetables and green peas in 1 cup water with turmeric powder and salt Heat ghee in a wok/sauce pan, fry whole spices

Add cut chilies and finely chopped onion with a pinch of salt and fry until it turns slightly transparent

Add cashew paste and fry till its raw smell disappears stir in cooked vegetables and let it cook over simmer When it is done, add coconut milk and leave it over simmering and bring it to boil

Remove from stove when the first bubble appears Serve it cool with appam or roti of your choice

Duck Pepper Roast – a recipe from Kochi

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Kerala Duck Pepper Roast Recipe – Kerala Tharavu Roast

Duck curry and duck roast are very famous among Mallus (a widely used word for Keralites) and it is one of the best side dishes with palappam. Duck delicacies are widely served in Kuttanadan region where duck rearing is very popular and is done in large scale. Kuttanadan region is naturally blessed with rivers and other water bodies which is suitable for duck rearing. I got this recipe, duck pepper roast, from Kochi during my last visit. Kerala duck pepper roast is a kind of easy to prepare dish with very few ingredients.

You may be interested in – Chicken Roast – Indian Style

Give a try, definitely it will be one of you favourites

Ingredients:

  • Duck medium – 1 kg
  • Coconut oil – 4 tbsp
  • Ginger – garlic paste – 3 tbsp, freshly ground
  • Green chilly – 4-5, crushed
  • Onion – 4, medium
  • Tomato – 2 big, finely chopped
  • Curry leaves
  • Turmeric powder – 1/2 tsp
  • Kashmiri Chilly powder – 2 tbsp
  • Coriander powder – 3 tbsp
  • Garam masala enough for flavouring
  • Freshly ground pepper – 2 tbsp (coarse)
  • Salt to taste

Method of Preparation:

  • Heat coconut oil in a pan and fry ginger-garlic paste and green chilly till it is fragrant
  • Add finely sliced onion and fry with a pinch of salt until the oil separates
  • Add finely chopped tomatoes and fry until it is done well and oil separates
  • Add curry leaves, turmeric powder, chilly powder and coriander powder, and sauté for a minute and add garam masala powder
  • When all the ingredients are cooked well and formed a thick base, add duck pieces and stir well over medium heat for 2 mins
  • Add 2 cups of water and enough salt to taste, cover and cook for 20-25 mins
  • When the duck pieces are done well and the gravy is thick, add freshly ground pepper and fry well for another 5-6 mins
kerala duck pepper roast
Kochi Tharavu Curry

Duck pepper roast is ready to serve and enjoy it with Palappam,Roti, steamed rice, etc….

Some Related Recipes

  1. Beef Curry – Kerala Special
  2. Hyderabadi Chicken Fry – Indian Recipe
  3. Fish Egg roast – a delicious seafood delicacy

Fish Head Curry – Kerala Style

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Fish Head Curry or in Kerala it is called Meen Thala mulakittathu or the Mean Thala Mulaku curry is a very popular fish curry in Kerala for Keralites

Meen Thala Curry – Fish Head Curry

In Kerala, fish curry is prepared in coconut paste with vegetables like drumstick, raw mango, capsicum, and raw tomato. If it is dry fish, vegetables like raw banana, green colour pumpkin, jackfruit seed, etc are added and cooked in coconut paste. Dry fish is not my favourite any way. This time, I got three Vatta (Bluefin travelly and in Tamil it is called Paara meen) and I decided to prepare a curry only with the fish heads. Fish head curry is one of our favourites and I cook frequently at home as a side dish for Kappa Kuzhachathu. This is similar to Kallu Shappu Meen Curry.

Suggested Recipe – Fish Egg roast – a delicious seafood delicacy

It may not be your favourite till today but give a try when you buy fish next time. Ayala (Mackerel) head is very tasty. There is a saying in Malayalam about Ayala head: “Ayala Thala Aliyanum Kodukkilla”. Try this when you buy fish next time.

fish head curry - Meen Thala Curry

Ingredients:

  • Fish head – 3, medium size, cleaned and washed in enough water
  • Drumstick – 1 medium, cut into 2” pieces and split in to two
  • Raw Mango – 1 small, cut into 2” pieces
  • Capsicum – 3, each cut into 4 pieces
  • Tomato – 1 medium, either raw or not ripen, should be sour
  • Curry leaves – few
For the gravy:
  • Coconut scraped – 1/2 rind, medium
  • Small onions – 4-5
  • Curry leaves – few
  • Chilly powder – 2 tbsp (I used Kashmiri Chilly powder)
  • Coriander powder – 1/2 tbsp
  • Turmeric powder – 1/2 tsp
  • Fenugreek  seeds– 1/4 tsp
  • Kodampuli /kokum/Gamboge – 3-4 pieces (adjust according to your taste)
  • Salt to taste

fish_head_curry_3

Method Of Preparation:

  • Dry roast chilly powder, coriander powder, turmeric and fenugreek
  • Grind coconut, curry leaves (given in gravy), small onions and roasted powders with fenugreek to a smooth paste with enough water
  • Add Kodampuli, 2 cups of water to the paste with salt to taste and let it boil in a earthen ware
  • Add drumstick, mango,tomato, and capsicum, cover and cook until drumstick is done

Fish Head Curry Coconut scrapped

  • When it is done, arrange fish head pieces, curry leaves and cover and cook for another 5 mins over medium heat
  • Adjust the salt before the fish head is done and turn off the stove and let it cool
  • Now the fish head curry is ready to serve

fish_head_curry_5

Serve it with Kappa Kuzhachathu.

Other Suggested Recipes

  1. Coriander Chicken – Indian Style
  2. Kozhi Pidi
  3. Chicken Green Dry – Low Carb Chicken

 

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