Vattayappam - Steamed Rice Cake

Is there anyone out there who don't like Vattayappam??Vattayam also follows the similar process of other Appam that is made by fermenting the rice batter.  It is Keralites favorite breakfast/snack, can be eaten as it is or can be served with spicy Chicken/Egg Curry. So let us go the process of making the simple yet delicious Vattayappam. Try it out at home for sure and see the smiles of your friends and family. Enjoy !!

Ingredients:-

1. Long Grain Rice or Raw rice (pachari) - 2 cups 
2. Grated coconut - ½ cup (or coconut milk - ½ Cup)
3. Parboiled rice cooked - ½ cup
4. Salt - a pinch
5. Sugar - Cup
6. Yeast - ½ tsp
7. Cashews and Raisins ghee fried - A handful

Preparation Method:-

• Wash the rice twice and drain the water.
• Soak the rice in water for four-six hours. Grind the soaked rice along with cooked rice, grated coconut, salt and sugar by adding water.
• The batter should of the  consistency of Idli batter. Pour the batter into a wide bowl.
• Add yeast to the batter and mix well. Check for the sugar and salt and adjust.
• Let it ferment overnight or for six-eight hours.

• Grease a round plate or cake pan, pour the fermented batter in the plate. Top it with ghee fried cashews and raisins.
• Steam it for about seven-ten minutes or a till a sharp knife or tooth pick inserted into the center comes out clean.
• Slice it and serve warm as it is or with some spicy Egg Masala/Chicken Curry

Whole Wheat Banana Pancakes ~ Soft and Fluffy

                     


So, which is your favorite kinda pancake? And how do you make soft and fluffy? My pancakes are mostly wheat ones as I try to make a better and healthy breakfast/meal. I do a lot of fruity ones and banana pancakes are default when I see the overripe bananas sitting on counter-top crying for my 
attention. 

                      

My friend Manju gets vegetables and fruits from a near by store. On a Saturday evening she brought me a lot of banana which was really overripe and asked me to make some something out of it. Next day I made banana pancakes for breakfast and baked some banana bread in the evening. I served the pancakes topped with butter and whipped cream. Kids loved them with whipped cream

                    

Ingredients: -

1.       Whole wheat flour – 2 Cups

2.       Eggs – 3

3.       Milk – ½ Cup

4.       Water ~ 2 ½ Cups

5.       Overripe/Ripe bananas – 4

6.       Salt a pinch

7.       Sugar – 2 tbsp.

8.       Baking  Powder – ½ tsp.(optional)

9.       Butter as needed(to spread  and top the pancakes

Preparation Method:

·         Add flour, salt, sugar and baking powder to a wide bowl and mix well using a wire whisk.

·         In another bowl, beat eggs very well.  Pour the beaten eggs to the flour mix and stir slowly with the whisk.

·         Add milk and gently mix. Make sure there are no lumps.

·         Grind the bananas in a mixer or Mash them very well using the whisk or fork.

·         Add the banana to the batter, combine well again. Add water if the batter is too thick, batter should be of pouring consistency. Set aside for 15-20 mins.

·         Wash a non-stick pan or griddle, wipe clean with a clean cloth/towel. Put on the stove to heat up the pan, make sure the stove is kept in medium heat. Butter the pan.

·         Mix the batter with a ladle/spoon. Pour a small ladle of batter, do not spread the batter. As the pancake gets cooked, you will see the bubbles forming on top of the pancake.

·         Turn the pancake upside down before the base gets darker. Let it cook for a minute or two. Take off the pan.

·         Wipe the pan with a damp cloth and repeat the process.

·         Serve the pan cakes topped with butter. Pair them with whip cream, strawberries and maple syrup. Enjoy!!!

Notes:-

1.       For the best tasting pancake, make sure the base of the pancake do not turn dark, it should be of golden brown color. For this maintain the stove temperature to medium or if it electric figure out the best temperature to make sure the pancakes are slow cooked.

Oats Veggie Puttu ~ Kerala's own favorite breakfast served healthy

Ingredients:-

1. Oats/Old Fashioned Oats - 2 Cups
2. Grated Carrot ~ 1/2 Cup
3. Onion chopped fine - 1 medium
4. Green chilly chopped fine - 2(optional, avoid if making for small kids)
5. Coriander leaves chopped fine - 3 tbsp
6. Grated Coconut as needed
7. Salt - 1/2 tsp(to taste)
8. Water - 1/2 tsp

Preparation Method:-

• Add oats to a wide pan bowl and crumble it as much with clean hands
• Add the grated carrot, onion, green chilies, coriander leaves and salt and mix well with hands.
• Carrot's and onion's moisture should be enough to make the oats moist enough when you mix. If you feel it too dry, sprinkle water little by little and mix till you get a moist lightly crumbled mixture.
• In the puttu maker fill in the grated coconut and oats mix alternately.
• Steam it till done. Serve hot as it is or with stew or curry of your choice

Aloo Poha

Ingredients:-

Poha thick(white rice flakes) -2 cup
chopped Onion - 1
green chilly - 3 finely chopped
Ginger - 1 small piece finely chopped
Potato -1 big(cut into small cubes)
Mustard Seeds- 1tsp
Cumin/Jeera- 1 tsp
Urad dal - 1 tsp
Chana Dal - 1 tsp
Turmeric pwdr - 1/2 tsp
Lemon Juice - 2 tbsp
Curry leaves few
Raisins and cashews
Coriander leaves finely chopped to garnish
Oil - 2 tsp
Salt to taste

Preparation Method:-

• Gently wash the Poha in a colander and let it drain out all the water
• Sprinkle salt and 1 tbsp lemon juice on the poha and mix well with a spoon/spatula.
• Heat oil in a Kadai or Pan, crackle the mustard and cumin seeds.
• Add Urad dal, Chana Dal, Cashews, Curry leaves and stir fry for a minute.
• Add raisins and stir fro few secs, add onion, green chilly and ginger. Stir fry for till onion turns translucent.
• Add chopped potatoes, turmeric powder and salt and stir well to mix. Cover it and cook in med heat till potato is cooked to tender(don't overcook the potato. You can microwave the potato and add as well)
• Add the poha and stir fry for 2-3 mins till onion-potato masala and poha is well incorporated.
• Drizzle 1tbsp of lemon juice on top and stir to mix. Garnish with Coriander leaves and serve hot.

Note:-

1) You can make it without potato as well ie just with onion and is called Kandhe poha/Onion Poha.

2) You can add a chopped tomato and opt out potato as well for a tangy poha recipe(and I love tomato/tamatar Poha).

3) While seasoning add little asafoetida for a nice aroma, I didn't add it since I ran out of it.