Kerala preparations

Discussion in 'Cuisines of India' started by tsseethalakshmi, Feb 1, 2006.

  1. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Thadiyan pathri

    This is common item in tea shops

    Take two measure rice flour, one measure rawa,one measure maida mix them well
    Cut onion small pieces 1 cup
    coconut grated 1cup
    perum cheragam two teaspoon.[anieseeds, somb]
    salt to taste
    Oil for frying
    Take same measure water bring to boil add salt.take away half cup boiling water keep aside.Add onion, coconut grated, perum jeeragam and immediatly add the mixed flour little by little stirring simaltaniouly.If required springling the boiled water stir well.The mixure will become a ball and tender.Remove from fire.Knead well.Result of the pathri is depending upon the kneading.take some dough and roll it as think chapathi or chapathi press.Cut with any round lit so as the edge is uniform.Fry four or five in hot oil.Can eat any curry or stoo non vegitatian any non veg curry.
     
    Last edited: Mar 9, 2006
  2. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    hi, indusladies

    I am strict vegitarian.I am posting here the traditional recipes from Kerala.However the unnakai recipe was posted by safa.thanks
     
    Last edited: Mar 9, 2006
  3. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Churulappam or Kuzhalappam

    This is very famous recipe amoung chritians
    1 kg raw rice socked and powderd.
    2 coconut grated.Mix the rice flour and coconut grated rub well and keep aside for half an hour.Fry the flour not much like avlose podi,
    onion 1/2 killo ]Grind these three as paste
    garlic two table spoon]
    jeera two teaspoon ]

    Boil water add salt to taste. mix the masala boiled water and flour.Mix well and knead well.Can be place the dough in the ammikkal and blow it with small iron ulakkai like appalam
    dough.Take some dough and make thattai size round place a stick in center and round the stick with the dough ,joint the edges and remove the stick.It resamble like kuzhal.Do like this all dough and deep fry the kuzhal appam or churulappams.
     
    Last edited: Mar 10, 2006
  4. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Erriserry

    This is a famous item always takes place in marriage sathya or grand meals

    pumkin [mathan] or chakkara pusinikkai 1 kg
    remove skin and cut it 2" squire pieces
    yam 1/4 kg cut like the pumkin
    thattai payaru boiled and tender one cup or Kondaikadalai
    turmeric powder
    one piece vellam
    salt
    mustard
    curry leave
    coconut grated 1coconut 1/2 ground with green chilli
    1/2 coconut grated keep aside may be replaced
    2 red chilli one teaspoon black pepper roasted and ground with coconut grated instead of green chilli
    put kadai with water add turmeric powder and add all vegitables boil until vegitable become tender.Add payaru or kadalai and salt one piece vellam or gud boil two or three minutes.Now add ground masala and boil two minutes.Remove from fire.
    Now put a small kadai two table spoon coconut oil add mustard when cracked add curry leave and half coconut grated satue till it become golden brown add with erriserry.How much coconut grated ground for masala that much grated coconut should be fried and added lost.
    Variation
    Only raw palakkai or chenai and ethakkai,[nenthirankai] and maracheeni may also be added.
     
    Last edited: Mar 11, 2006
  5. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    ottappam

    This item also famous in kerala christians houses.

    1 kg raw rice soaked and powdered [ratio 2:1
    1/2 kg urud doll dry fry until it become light red and aroma comes soak for one hour and grind smooth paste
    mix the rice flour and ground urud paste and salt.

    cut one kg onion any variety [small sambar onion tastes better]small pieces and fry in coconut oil until brown.
    one coconut cut small pieces oil fry red in colour.
    mix them and keep aside.
    now put the urley or any thick bottom vessel in fire.Take ready mud vessel or any suitable vessel to cover the urley or any bottom vessel.
    bottom fire must be very slow when urley become hot spread oil and springle coconut and onion fiy.now pore the urud rice batter so as to cover the onion again springle the onion and coconut fry on the top of the batter.Now place another vessel and lit fire on the vessel. in between see whether the appam is ready .Both side OF the appam is red in colour and very tasty.Ottappam will fresh until 10 to 15 days.
     
  6. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    vattayappam

    This is also kerala critians recipe

    1 kg raw rice soaked and powdered. and fry slighty.Two coconut grated grind and mix with the rice.take coconut water add one table spoon sugar and two pinch yeast keep it for one hour and add with the rice coconut mixture.Take one cup rice rave 3 cup water boil it when it become tender remove it.If any lump is in the boiled rawa grind it in the mixy and add with the rice mixer.Now boil one cup suger in the water or vellam remove the impuritiesadd with the rice mixer.Sweetness may be decreased or increased.If the vattayappam should be white in colour, sugar is better to add.Keep it for two hour. Pore the batter in vattayappam vessel and steam it in cooker without wait or can be steamed as idly.Spongy sweet vattayappam is ready to eat.[vattayabam vessals are available in the market like idly thattu.
     
  7. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    kaduku mangai

    Now mangai season is going on.Vadumangai is available in the market.kadukumangai is always available in all kerala bhramins house.In adai mazhai season{heavy rainy season] Any milakootal with kadukumangai or arachukalakii is enough.

    In the market the tender mangai is availabl in bunches.Clean them in the water as bunches.Cut all tender mangoes one inch stem should be with the mangoes.be careful when cutting the mango the mango 'sunai'[in malayalam]will squirt.
    sunai is the smell of the kadukumangai. washing the mangai after cutting the sunai will be washed away.So the mangai should be washed before cutting from the bunches.
    1/2 kg chiili powder
    one kg salt cristals.
    100 gm mustard sundried and powdered.
    8:1:! is the ratio 8 measure tender mangai one measure chilli powder 3/4 measure salt.Mix all and keep it.The sourness of the mangai may be tested in two or three days and add more salt if necessary.Stirr the mangai daily for one week.The mangai will release water in three or four days.
    In 15 days mangai may be ready to use.
    The bharani or glass bottle should be very clean.
    wash it in hotwater and sundried. Before filling the mangai in the glass bottle or barani wipe vinagiri inside so as to clear any pujanam germsand fill the kadukumangai.In the top spead a clean piece of cloth or plastic sheet wet with gingly oil. Keep kadukumangai in small bottle for daily use.Open only in day time not in the night or evening.If you handle it carefuly you can keep it fresh two or three years.
     
  8. Vidya24

    Vidya24 Gold IL'ite

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    great

    Dear Mrs Seetalakshmi,

    It is nice to read all your Kerala recipes. I will try ottappam soon and post a feedback. It is great that you are posting recipes from Kerala Christian kitchens. I have no idea abt vattayappam etc.

    This ottappam- how is it pronounced? Is is oothappam or ottappam (ottayan as in single, ottappam- single appam?)

    Hope u r doing well.

    love & best regards
    Vidya
     
  9. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Dear Vidya

    Thank you for your responce.It is Ottappam.In election we casting vote. we say in tamil 'ottu'.Like that ottu + appam ottappam.clear.

    seethalakshmi
     
    Last edited: Mar 14, 2006
  10. tsseethalakshmi

    tsseethalakshmi Bronze IL'ite

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    Piddi

    I kg raw rice powdered.
    2 coconut grated mix the rice flour and coconut grated.mixing should be in rubbing.keep it 1/2 an hour.Fry it.It should not fried as red as avlose podi.Before red we can remove from fire.Keep aside.
    Boil equal portion of water add salt.take half cup boiled water keep aside.Now add the fried rice flour little by little stirring symultaneously.If more water required use from the half cup boiled water.The rice flour will become a mass.Let it cool.
    Now the dough should be rubbed and knead by hand until become soft mass.
    Take some dough and roll like small cheetai or ammini kuzhakkattai size.Do all the dough.
    Now Boil water in a big vessel.The water should be highly boiled well.Now slip all the piddis when it come on the top piddi is ready to remove.Remove it with Kannakappai and place them in a plaintain leaf or plate.It can be eaten with kadalai curry if non vegitarian any curry.
    Caution:If the kneading is not enough the piddis will disolve in water.
    This is a special item in Critiean's celebration feast.
     

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