Chettinad Style Appam Recipe Without Yeast-South Indian Breakfast Recipes

I got this South Indian( chettinad style) appam recipe from here. But i did not follow the same method which was given there instead i used my mom’s method for ease n convenience.The result was fluffy,soft aapam which we had with vegetable stew. We loved it.Thanks to solai aachi for this wonderful recipe. This is sure a keeper. There are so many aapam recipes on net. Even i had posted some from my friend. Most of the recipes have urad dal , methi seeds and coconut milk.I was also making aapam using these ingredients. But my mom said that appam batter would smell more like dosa.She also said aapam has a typical coconut flavor and taste. So this time i used only rice n coconut. As my mom said , it smells and tastes great. Next time i am planning to try solai achi’s authentic method and post it Lets see how to make appam recipe with sweet coconut milk for breakfast !!

Chettinad Appam Recipe

Chettinad Appam Recipe Without Yeast

Cuisine: Indian

Category: Breakfast

Serves: 10-12 nos

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

Raw rice – 1 cup Boiled rice –1 cup Cooked rice - 1/4 cup Grated coconut – 1/2 cup Cooking soda – 2 pinches Salt – As needed Sugar – 1 tsp Coconut water – little **  For Sweetened coconut milk Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs. Pour it on top of appam and enjoy..

METHOD

Soak both the rice together for 2-3 hrs. Break the coconut and take the water.Set aside.Grate it and keep aside. Grind the rice together adding the coconut water & cooked rice. Add half of the required salt.After the rice starts to grind , add the grated coconut. Add water if necessary. Make sure the batter is not too watery.It should be thick.Allow it to ferment overnight or 8 hrs. The next day morning , add 2 pinches of cooking soda , sugar and little salt.Mix well and keep aside for 10 mins. Heat the aapam skillet (aapam chatti) and pour a ladleful of batter in the centre. Now swirl the aapam skillet in a circular motion so that the sides would be thin and center portion would be thick. Cover with a lid and cook in medium flame for few mins. The sides will raise and center portion will be cooked with holes on it. Remove the aapam and enjoy with stew !! We had  appam with **sweetened coconut milk and vegetable stew. **  For Sweetened coconut milk Grind 1/4 cup of grated coconut with 1/4 cup of warm water and take the first extract.Add 3- 4 tsp of sugar and 2 crushed cardamom pods.Mix well , heat for few secs . Pour it on top of aapam and enjoy..

Note

TIPS from Mrs.Mallika badrinath 1. When bubbles does not form in the dosa, add little more cooking soda. 2. If the bottom of the dosa sticks to the pan and doesn’t come out well that shows coconut milk added is more than the required measure.

Enjoy soft n spongy appam with sweet coconut milk ! Tastes yummmm..

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Very good recipes Tags: south indian appam recipe, appam recipe, appam recipe tamil, appam recipe without yeast, how to prepare appam, how to make appam and coconut milk, south indian breakfast recipes, breakfast recipes

 

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ALMOND COOKIES – NO EGG NO BUTTER

This is my second post on cookies. After trying multi grain nankhatai , i got the confidence of making varieties of cookies.I got this recipe from here..Thanks a lot anu , it tasted very well . We loved it so much. I have done this thrice so far. When i tried this recipe for the first time i dint have butter in hand. So i just replaced the butter with cooking oil doubtfully. But to my surprise ,it tasted great.I started making it with cooking oil every time. I halved the original recipe and tried for the first time , but then i perfected the recipe for smaller quantity.Here i’ve given the recipe for small quantity which yields around 10 biscuits. It gets finish off in no time , try this ..U’ll come to know  . Two readers from Sweet n Spicy mobile app tried this biscuit with wheat flour and liked it very much.Here is what they quoted:

"amazing.. yummy n awesome... evryone loved it... made two batches on first day itself... 4 stars" -  Ayfoona311

"Tis s my 1st cookies.. luckly i dnt ve maida @home.. i substitue wit wheat flour i added raisins too.. came out crispy n tasty.. i cant believe myself.. really wonder tat my hand done a cookies... :-):-) 5 stars" -  Krithiga2232 

INGREDIENTS
1 cup - 200ml

All purpose flour /Maida – 1/2 cup Almond / Badam – 1/3 cup Sugar – 1/2 cup Cooking oil – 1/4 cup + 1 tbsp Honey – 1 tsp (optional) Vanilla essence – 1/4 tsp Salt -  a pinch Cooking soda – a pinch

METHOD

Take the all purpose flour in a wide bowl and mix the salt , cooking soda & vanilla extract. Microwave almonds for 1- 2 mins to roast it. Almonds start to crackle and nice aroma wafts around. Remove the almonds and allow it to cool. Powder it nicely. U can powder the sugar along with almonds. (ie. run the almonds and make it to a coarse powder, then add the sugar and grind it well ..) Mix this mixture to the all purpose flour and add the cooking oil. Make it into a soft , non sticky dough. This dough would be crumbly in texture. Roll it tightly. Pinch a small ball sized dough and flatten it with ur palm. Cracks may appear. Just seal the cracks with ur fingers by patting it in the sides. In the meantime preheat the oven for 10 mins in 180c convection mode. Take the baking tray or cookie pan and arrange the cookies with an inch gap. Cookies will raise and spread a little. Bake it in convection mode at 180c for about 20 – 22 mins. Time depends upon ur MW setting. Please have an eye after 10 mins. Remove once the top starts browning. It will be very soft to touch immediately after baking. Take out the tray.Don’t try to remove the cookies. Let it cool down completely in the tray itself. Then remove it.It would become  crispy and hard.. Keep the remaining dough covered.Do the same procedure from steps 7-9. Store it in an air tight container after it cools down. Enjoy the cookies with tea/ coffee !!

My first attempt picture :)

TIPS

Honey is optional to use.I used honey for the first time but then i completely forgot it the next time. There is no difference in taste or texture. U can replace honey with golden syrup as mentioned in the original recipe. If u want to use butter in place of cooking oil , add 4 tbsp ( 60 gms) of melted butter. U can reduce the oil and add little water if necessary. Please do not add milk because the cookies turns soggy the next day. Mild cracks will be there in the cookies. Its unavoidable. so don’t panic. Here i’ve ,mentioned the almonds to grind nicely. U can also coarse grind the almonds as given in the original recipe. U’ll get small pieces of almonds while eating which also tastes good. I had tried in that way too.U can c the cookies in the second picture in which i coarse ground the almonds. I added equal amount of roasted walnuts and almonds and tried once. Try if u wish.

Technorati Tags: How to make eggless cookies,How to make butterless cookies,No egg No butter cookies,Almond cookies. Badam cookies,Badam walnut cookies.Almond walnut cookies,Badam biscuit,Almond biscuit.

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VERMICELLI BIRYANI | SEMIYA BIRYANI RECIPE WITHOUT ONION GARLIC

Vermicelli biryani ( semiya biryani in Tamil) recipe is an yummy, kids friendly breakfast cum dinner recipe. I got this semiya biryani recipe from my brahmin neighbour. She makes it without onion & garlic. But I used onions as per my liking. I have tried without onions too. I would say this recipe suits well for potluck as well as lunch box. Your guests would be amazed by its taste. They’ll sure ask you for the recipe. I had tried this recipe many times and it never disappointed me. Its very simple to prepare too..I have used water to cook the semiya, u can also use coconut milk or water & coconut milk half n half to cook the vermicelli. It makes the dish very rich.Lets see how to make semiya biryani in detail.

Sorry for the poor picture. I will try to update it.

INGREDIENTS
1 cup - 200ml

Short Vermicelli / Semiya – 1 packet or 200gms ( Roasted would be much better. I used bambino roasted short vermicelli) Big onion –  1 no (slice cut , optional) Turmeric powder – 1/4 tsp Red chilly powder – 1/2 tsp (optional) Carrot – 2 nos Beans – 5 nos Green peas –  handful Potato – 1 no Water – 1.5 cups ( As mentioned in the packet) Garam masala powder - 1/2 tsp (optional) To grind Grated coconut – 2 tbsp Green chillies – 2 nos ( use 3 for spicy taste) Ginger – 1 inch Cinnamon – 1 small piece Cloves – 2 nos Fennel – 1/2 tsp To temper Cooking oil – 2 tbsp Jeera – 1 tsp Coriander leaves – to garnish Lime juice – few drops Ghee – 1 tsp Cashews – to garnish (optional)

METHOD

Cut all the vegetables into small cubes and add all the 1.5 cups of water and pressure cook for 1 whistle. In a wide mouthed kadai , heat oil and add jeera.Then add the onion slices ( if using) and saute well. Add the ground coconut paste and mix well for few mins till raw smell emanates. Next add all the veggies along with the water and add the turmeric powder and required salt.Let it boil for few minutes. Finally add the roasted semiya and mix well.Cover & cook for sometime in low flame. Toss in between. Make sure the water is sufficient for the semiya to cook..If not,  add more and mix well. Use a fork kind of ladle to mix the mixture so that the vermicelli wont break much. Finally add the lime juice and garnish with coriander leaves. Roast cashews in  a tsp of ghee and add it on top before serving ! Serve hot with simple onion raita!

TIPS

Here i’ve used green chillies for grinding. So use red chilly powder only if necessary. OR if u don’t want to use green chillies , use red chilly powder alone while sautéing onions. U can use garam masala powder at the end if necessary. Add all the water ( i.e the water needed for cooking vermicelli ) while cooking vegetables in the pressure cooker... No need to pressure cook after adding the vegetables. Just cover the kadai or cooker with the lid.Open in between and stir the mixture well to avoid over cooking or burnt smell. Add water if necessary. Usually vermicelli takes 10 mins to cook well. This biryani looks mushy after cooking. U may feel it dint come out well .. But it needs some time to become flaky. Make sure u add correct quantity of water & use a fork to stir the mixture. Please prepare this dish at least 1 hour before serving. Sooner u prepare better the taste would be. If u want u can reheat it by sprinkling little water and serve hot.

Technorati Tags: Vermicelli pulao,vermicelli briyani,vermicelli biryani,semiya pulao,semiya briyani,semiya biryani,semiya recipes,vermicelli recipes..

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Avial Recipe - Tirunelveli Aviyal Recipe - Mixed Vegetable Curry

Avial is my mom’s signature dish. I am a big fan of this mixed vegetable curry.  It tastes great with sambar rice. Its a famous recipe among South India especially in Tirunelveli, Tamil nadu and Kerala..We make this specially for guests. I think most of you make this @home. Every time when I try to make this, I never get it perfect like my mom. Recently when my parents visited me , I told my mom to make it , I stood nearby and noted down all the steps which I should have done this before my marriage😃. Frieds, Do try this with perfect avial recipe with simple tips I learnt from my mom. U’ll love it ..

INGREDIENTS
1 cup - 250ml

Mixed vegetables ( carrot, beans,raw banana , Brinjal , Drumstick,Potato)  - 2 cups Salt & water – As needed Turmeric powder  - a pinch Curry leaves – a few Fresh curd –1 tbsp To grind Grated coconut – 1/2 cup Green chillies – 3 – 4 nos Small onion –5-6 nos Jeera / cumin seeds – 1/2 tsp To temper Cooking  oil – 1 tbsp Mustard seeds– 1/2 tsp Curry leaves – few **Coconut oil – 1 tbsp

METHOD

1. Cut all the vegetables of 1.5 inch size. Put everything in water until use.
2. Grind all the items given under “to grind” with little water. First run the coconut & chillies together to make a paste. Then add the small onions & jeera and run the mixie once or twice to crush it.
3. In a wide mouthed bowl , take the carrot , drumstick and beans. Add water just for the vegetables to immerse and allow it to cook for sometime by covering the bowl with a lid.
4. After it is half cooked , add the potato , raw banana, brinjal . Make sure the vegetables are not over cooked. It should not be mushy. Total cooking time would be 20-25 mins in medium flame.
5. Check the amount of water in between otherwise the veggies would be burnt.
6. After all the veggies are cooked , if there is remaining water allow it to drain by boiling well for few mins. If you are using pressure cooker, just cook all the vegetables in high flame for 2 whistles. Release the pressure immediately so that vegetables will be cooked perfectly.
   
   

   

   
   
7. Finally add the ground coconut paste, turmeric powder, salt, curry leaves & coconut oil .. Toss well and simmer the flame.Allow it to boil for 5 mins.
8. Before switching off the flame add the curd ,use a fork like ladle to mix well and switch off the flame.
   
   
9. Temper the mustard seeds and add to avial.
10. Cover it with a lid to retain the flavour and aroma.

Yummy , aromatic , flavourful avial is ready to enjoy with sambar rice..!!

TIPS

As I  mentioned in the method, just grind the small onions and jeera coarsely by running the mixie once or twice. This gives the nice flavor. Also add the small onions in the mentioned quantity.Please do not reduce it. Pinch the curry leaves and add it raw while adding the coconut paste. The vegetables should not be over cooked. Please take care while it cooks. my mom tells me to cook the vegetables one by one in a separate bowl . So the aviyal looks more like a dry curry as we see in marriages and hotels. All the veggies should be visible and separate. I have also tried pressure cooking the vegetables but cook in high flame for 2 whistles. Remove the whistle quickly by releasing the steam. Veggies would be cooked perfectly.  Don’t forget to add the coconut oil . Its very important for the flavor. Tempering is purely optional. Even my mom does not do the tempering part always. But the tempered mustard seeds gives a unique , nice smell. So its better to temper I feel. If you have raw mango in hand , you can add it to the vegetables while cooking but add it at the end as it cooks fast. In that case , please do not add curd. It makes the avial sour. If you don’t use mango , you should add fresh curd. Curd should not be too sour. My mom never makes aviyal if there is no raw banana and drumstick. So please make sure to use those veggies when you make. I’ve mentioned the veggies as 2 cups roughly..In specific, I used 2 small carrots , 1 big potato, 1 medium raw banana , 10 beans , 1 drumstick and 2 small brinjals.

Last but not the least ,when u make it for your guests and if the aviyal lefts over , u can use it the next day by making pazhang curry..

Technorati Tags: Mixed vegetable kootu . Vegetable kootu. Aviyal,Kerala avial,kerala aviyal,Mixed veg kootu,mixed vegetable gravy,kerala style avial,kerala special recipe.onam recipes , onam sadhya recipes.

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