Palappam

Ingredients:

• Rice flour 2 cup
• Rice flour 1/2 cup for (kappi)
• Thick coconut milk 1/2 cup
• Semi thick coconut milk 1 cup
• Thin coconut milk 1 cup
• Yeast 1/2 Tsp
• Sugar 2 Tbsp
• Water
• Salt
  

Mix 1/2 cup of rice flour with 1 to 1 1/2 cup of water to make a liquid paste, kappi. Transfer it to a pan and stir it well in low flame. When this turns to a thick paste remove from fire and cool it.

After cooling down completely, slowly mix the rice flour with the above prepared paste. Knead it without crumbs and add the thick coconut milk (onnam pal) into the flour and mix well. Then add the semi thick coconut milk and mix well to form a semi thick batter. Keep the thin milk in refrigerator. Add yeast, required amount of salt and sugar into the batter. Mix well and keep it in a warm place. Once the batter rises, check whether it is too thick, then add the refrigerated thin coconut milk and make it into a semi thick batter.

For preparing appam, pour a spoon (thavi) full of batter into appachatti and spread it by rotating the appachatti. Cover it and cook it for 1 to 2 minutes.

Braised Brinjal

Ingredients:

• Brinjal 3 to 4
• Ginger chopped 2 tsp
• Garlic chopped 3 tsp
• Spring onion 1/2 cup
• Dry chilly 3 to 4
• Corn flour 1 tbsp
• Soy sauce 2 Tbsp
• Sesame Oil 1 Tsp
• Salt
• Oil

Clean and cut the brinjal into medium pieces. Add a little water into the cornflour and make it into a paste. Heat oil in a pan and add dry chilly, chopped ginger and garlic. Saute it for 1 min and add brinjal. When it becomes golden brown, add spring onion, soy sauce, little water and cornflour paste. Saute well till it turns thick. Add sesame oil into it and remove from fire.
Courtesy: Vanitha

Vazhakka Vanpayar Curry (Banana -Red Gram Dal)

Ingredients:

• Raw banana 2 big
• Red gram dal (Vanpayar) 1 cup
• Turmeric pdr 1/2 Tsp
• Coconut 1/2 grated
• Shallots 4 to 5
• Chilly 4 to 5
• Mustard seeds
• Curry leaves
• Dry chilly
• Water
• Salt

Soak the red gram dal for 1/2 to 1 hour. Clean and cook it with little salt and keep it aside. Peel the banana and cut into small square pieces. Cook it with turmeric pdr, salt and curry leaves using little water and keep it aside. Mix together cooked dal and banana. Grind together coconut, shallots, chilly and little turmeric pdr. Add this grounded coconut and little amount of water into the cooked vegetable and boil it for few minutes. Season it with mustard seeds, shallots, curry leaves and splitted dry chilly.

Palak Baji

Ingredients:

• Palak 4 to 5
• Bason flour 1/2 cup
• Chilly pdr 1/2 tsp
• Asafoetida a pinch
• Water as rqd
• Salt
• Oil

Wash the palak and drain away all the water. Cut it into medium pieces and keep it aside. Make a paste out of bason flour, chilly pdr, salt and asafoetida by adding sufficient amount of water and add palak to it. Heat oil in a kadai and put the palak into it and fry it.

Brocoli with Egg

Ingredients:

• Broccoli 1 big
  
• Coconut 1/2 grated
  
• Turmeric pdr 1/2 Tsp
  
• Mustard seeds
  
• Shallots 3 to 4
• Chilly 4 to 5
• Egg 2
  
• Salt
  
• Oil

Clean the broccoli. Grind together coconut, shallots, chilly and turmeric pdr. Heat oil in a pan and add mustard seeds and curry leaves. Put the coconut mixture and salt into it and stir. Add the broccoli and cook it in low flame. Before removing from fire, make a well in the centre and pour the beaten egg into this. Stir it well and cook for another 5 to 10 mins.

Nadan Chicken Kurma

Ingredients:

• Chicken 1/2 kg
• Onion 3 big
• Tomato 3
• Ginger 1 big piece
• Garlic 4 to 6 pod
• Chilly pdr 1 1/2 Tsp
• Turmeric pdr 1/2 Tsp
• Corriander pdr 2 1/2 Tsp
• Cumin pdr 1/2 Tsp(Perumjeerakam)
• Coconut milk 2 cup
• Curry leaves
• Salt
• Oil

Clean, wash and cut chicken into medium pieces. Heat oil in a kadai and add sliced onion, garlic and ginger. Saute well. When it turns light brown, add tomato and roast well. Remove from fire and keep it aside. After cooling down, grind half of the onion mixture. Add turmeric, chilly, corriander and cumin powder into the rest of the onion and roast well. Put chicken pieces, salt and grounded mix into this and cook well. Reduce the heat and pour the coconut milk into the curry and boil it for few minutes. Remove from fire and serve it.

Courtesy: Vanitha

Dosayum Chammanthiyum

Dosa :
Ingredients:

• Cooked rice 1 1/2 cup
• Black gram 1 cup
  
• Rice flour 3 cup
  
• Water
  
• Salt

Soak the black gram overnight. Clean it and grind it with flour and cooked rice. Add required amount of water to make a thick batter (not too thick). Add salt and keep the batter in a warm place. Once the batter rises, stir it well. Now this is ready for preparing dosa. Prepare it like pancakes.

Chammanthi :

• Coconut 2 cup
  
• Shallots 3 to 4
  
• Chilly pdr  1 Tsp
  
• Mustard seeds
  
• Curry leaves
  
• Water
  
• Salt
  
• Oil
  

Grind together coconut, chopped shallots and chilly pdr with required amount of water. Heat oil in a pan and add mustard seeds, chopped shallots and curry leaves. Pour the grounded chammanthi and salt into this and mix well. Reduce the heat and boil it for few minutes. Do not over boil it.

Corriander Leaves Chutney

Ingredients:

• Corriander leaves 1cup
  
• Water 1 to 2 Tbsp
  
• Shallots 2 to 3
  
• Curd 1/4 cup
• Chilly 2 to 3
• Salt
  

Grind all the ingredients using curd and little water.

This post is my entry for the JFI-Cilantro.