Egg Vellayappam / Appam

Egg vellayappam is same as the Vellayappam/ Appam ....Just crack a egg on the center of the appam & cook that's it ...

Crispy paper thin edges soft fluffy center, the egg white cooked & golden yellow yolk half cooked with sweet coconut milk is delicious 😋

The runny  egg yolk looks tempting try it.... Yummy!!! 

All you need is vellayappam batter  for the Appam batter recipe  click here 👉 Vellayappam / Appam  & egg...

• Heat a appam chatti grease the pan & pour about 1 large ladle full of batter into the center of the pan quickly swirl the pan by holding the ears of the pan so that the batter thinly coats the side of the pan while the rest of the batter is in the center.. 

• Immediately crack an egg onto the center of the appam & cover with a lid & cook on medium flame till it's done ( The edges are brown & crispy & the center is done )..  

•  If you don't want the yolk runny increase the cooking time... Serve hot with sweet coconut milk...
• How to make sweet coconut milk : 1 cup fresh coconut, 1/2 cup milk blend well  for 2 -3 min strain the milk you get thick coconut milk, add sugar according to your taste & serve with Vellayappam/ Appam or Idiyappam Delicious 😋

Vellayappam / Appam with Tender Coconut Water

Vellayappam / Appam also known as lace hoppers is a common breakfast in south India & Srilanka, goes well with any curries but it's usually served with stews.I personally love to have with Onion Egg Roast or sweet coconut milk 

In my childhood days when we used to visit my relatives in Tellicherry ( Kerala) they never make Appams at home they prefer buying  the Appams from hotel where they make toddy appam ( Toddy is a local  drink made with palm or coconut flower known as kallu ) & they never used cooking soda or yeast & it was the best tasty appam 😋

Vellayappam is like a bowl shaped  crisp @ the edges & soft fluffy in the center..The flavor of these coconut water appam & is much better than the usual  Appams you get the toddy taste...

Appam  is made with raw rice soaked & ground with  water & grated coconut or ground with cooked rice ..

Here i share step by step appam made in two ways with grated coconut & without grated coconut both ground with tender coconut water,,
For the tender coconut water : Add 1 tbsp sugar to the tender coconut water shake well & keep it in fridge for 4-5 days, on the day of grinding the batter for appam take out the tender coconut water bottle from the fridge & keep out for at least 10 hrs to ferment.. 
 Serve appam with potato stew, Egg Stew or  Onion Egg Roast  which is very common in Kerala..

Serves : 7 Appams
Ingredients : With Coconut

• 1 cup Raw rice.
• 1/4 cup grated coconut.
• 1 cup or more fermented  tender coconut water.
• 1+1 tbsp sugar.
• Pinch of yeast.
• Water if required.
• 1 tsp salt.

Method:

• Clean the raw rice & soak for about 4-5 hrs.Grind the rice with grated coconut , tender coconut water to a fine paste to a fine paste..(if coconut water is not enough can add water)the batters should be in the consistency of a dosa batter now add sugar & yeast & blend it for another 5 mins.( Do not add salt)

• Pour the batter in a large enough container or vessel to rise keep the batter overnight to ferment ..(Tip..Add a small  piece of  banana leaf the batter will not be sour)

• Next day early in the morning add the salt mix well stir from the bottom of the container  cover & let it rise once more..Before making appams mix the batter lightly.. 

1. Heat the appachatti on the gas you can use nonstick pan or iron pans 👆 ( i prefer the iron pans as the texture of the appams comes excellent & sides turns crisp ...
2. Grease the pan & pour 1 &1/4 ladle of the batter in the appam chatty..
3. Swirl the chatty anti- clockwise by holding the ears of the chatty..Cover with a lid & cook on medium flame...
4. After a min open the lid check if it's done by pricking with a knife if it comes out clean then it's done..

The vellayappam is ready crisp at the edges & soft at the center..
Serve hot with Malabari Chicken Masala , Egg Stew , Onion Egg Roast or with  sweetened coconut milk

You can serve in different shapes for a change with the appam batter if you don't like to shape of the appam then just pour a 1& 1/2 ladle of the batter, do not swirl it just cover with the lid till done 👆   

Or

If You don't have a appachatti you can make it like a dosa ..Grease a dosa tava pour 1&1/2  ladle of the batter on the tava & don't spread it, cover the tava with a lid after 1 or 2 min open the lid the dosa is done do not flip,,Soft dosa is ready...

 Appam without coconut : 👇

 Use the same above ingredients for the appam instead of coconut use cooked rice flour paste...

To make cooked rice paste : In a pan add 1 cup water when it boils add the 1/4 cup  rice powder & keep stirring till it's dry & thick... Off the flame when cool add the cooked rice paste to the raw rice  & grind to a fine paste ( Do not add coconut )...add sugar & yeast & blend it for another 5 mins.( Do not add salt)...The appam batter is ready without coconut allow it to ferment...
Next day early in the morning add the salt mix well stir from the bottom of the container  cover & let it rise once more..before making appams mix the batter lightly...

• Heat the appachatti on the gas you can use nonstick pan or iron pans 👆 ( i prefer the iron pans as the texture of the appams comes excellent & sides turns crisp ...
• Grease the pan & pour 1 &1/4 ladle of the batter in the appam chatty..
• Swirl the chatty anti- clockwise by holding the ears of the chatty..Cover with a lid & cook on medium flame...
• After a min open the lid check if it's done by pricking with a knife if it comes out clean then it's done..

Vellayappam without coconut is ready...

Serve hot with  👉Malabari Chicken Masala , Egg Stew or Onion Egg Roast Enjoy!!!!

Spicy Roasted Squid

Spicy roasted squid (calamari )is one of the seafood delicacy Malabar dish. I used the Mangalorean curry powder Kundapuri Masala Powder  Marinated & fried in little  oil & mixed with onion & slow roasted till dry 
 Try it you will lap it up like you have been starving 😊😋

Prenote : As i mentioned in my recipe 👉 Squid Biryani  squid must be cooked either for a short time or for a long time anything in between turns into rubbery... 

Ingredients:

• 500 gm squid.
• 2 tbsp Kundapuri Masala Powder 
• 1 large onion cut in thin round slice.
• Few fresh curry leaves.
• 1 tsp minced garlic.
• 2 green chilies.
• 1/2 tsp grated ginger.
• 1+1 tbsp coconut oil.

Method :

• Clean → Check here  how to clean the Squid ,wash & cut into round slices.

• Marinate the squid in 2 tbsp Kundapuri Masala Powder ,1/2 tsp salt mix well & keep aside for 1/2 an hr...
• In a pan add 1 tbsp coconut oil or any other oil add the marinated squid & few curry leaves, 

•  Fry on high heat till dry remove from the pan & place it on a plate..

• In the same pan add 1 tbsp oil when hot add the green chilies,ginger, garlic saute for 2-3 min.
• Add the onions & fry till light brown..

• Add in the fried squid & keep stirring till the onions are cooked & mixed well with the squid..
• Add the rest of the curry leaves..

• Cook till the squid ,onion & the masala are mixed well & dry ...
• Serve hot as a side dish with steamed rice 😋

Squid Roast : Squid roast can be cooked the same way as the prawn roast for the recipe click here → Prawn Roast 

My sis had prepared the same way as the  Prawn Roast  & the dish came out so delicious she clicked & send me a pic 👇

• Use the same recipe as the Prawn Roast  cut the squid in round slices & instead of tomato puree you can add tamarind paste & you can even omit the onion 😋

Jackfruit Biryani

Summertime & the jackfruit season is here & you go to regional channels it's only about jackfruit dishes & it is  the hottest trend.. I've read several recipes of jackfruit biryani & i would just ignore it...I never imagined i would ever try a biryani out of jackfruit... Jack fruit thoran/ Stir fry was the only recipe i used to cook with raw jackfruit ..This year when my husband who loves eating jackfruit in any form brought a tender raw jackfruit,The blogger in me wanted to try something new with raw jackfruit ...I decided  to try jackfruit biryani & for the recipe i mixed & matched  my Mutton Biryani & Chicken Biryani recipes & came up with my own version & i never expected the jackfruit biryani would be awesome 😋 

It's the 3rd time I've been making this Jack fruit biryani when cooked has a meaty texture & those who never tried a jackfruit biryani don't miss it ...It's delicious 😋

Ingredients :

• 200 gm tender jackfruit.
• 1 cup / 200 gm basmati rice.
• 1/2 cup oil.
• 300 gm onions.
• 1/2 cup curd.
• 5 green chilies.
• 1/2 cup grated coconut.
• 1 tsp coriander powder.
• 2 tsp red chilli powder.
• 1 tsp garam masala powder.
• 1/2 tsp turmeric powder.
• 2 tsp ginger, garlic paste.
• 1 tsp salt.
• 1/2 cup of each chopped coriander & mint leaves.
• 1 cup water.
• 2 tbsp ghee.

Whole garam masala  : 1 '' cinnamon, 4 cloves, 3 cardamoms, 2 black cardamoms..

Method :

• Soak the rice for 15 min...Slice the onion & keep aside.

• Rub your hands & knife with oil & remove the skin of the jackfruit & cut into 2'' piece.
• Wash & soak them in turmeric water for 10 min..Drain & keep aside..
• Next soak the saffron in Luke warm water. & from 1/2 cup grated coconut add 1/2 cup water & extract 1/4 cup thick coconut milk add 1 tsp garam masala powder & mix it.Keep aside..

• Step 1: Let's make the jackfruit masala...

• In a non-stick pan add 1/2 cup oil when hot add thinly sliced onions & fry till golden brown,remove from oil & keep aside..Keep 1/4 of the fried onions for garnishing..

• In the same pan add the jackfruit pieces & fry them to a light brown color ..

• Transfer the fried jackfruit & the oil to a pressure cooker add 3/4 of the fried onions crush it with your hand,green chilies(slit), coriander powder, chili powder, garam masala powder,1/2 tsp turmeric powder,2 tsp ginger,garlic paste,1 tsp salt,few chopped coriander & mint leaves,

• 1/2 cup curd  & Mix well & let it stand for 15 mins..Then add 1 cup water & pressure cook for 3-4 whistles...Meanwhile when the jackfruit is cooking let's cook the rice..

Step 2 : Let's cook the rice...

• In a pot add 4 cups water with whole garam masala 1 tsp ghee when it starts boiling add the rice when 3/4 done drain the rice in colander & keep aside, By this time jackfruit must be cooked...

When the pressure is down open the lid...The gravy should be thick ... Keep aside..if there's more gravy reduce it...

Step 3 :Let's assemble the biryani...

• Take a oven proof dish & grease it with the ghee, Add half of the cooked jackfruit masala next layer add half if the rice sprinkle half of the  fried onions, chopped coriander & mint leaves,1 tbsp ghee & half of the coconut milk, Lightly fluff it with a fork..

• Next add rest of the cooked  jackfruit masala & top ii with rest of the rice sprinkle all the fried onions, coriander & mint leaves,coconut milk,& lastly add the saffron & 1 tbsp ghee fluff it lightly with the fork..
•  Close with a tight fitting lid & bake it on low temp for 45 min.or place it on a hot tava & cook on slow flame for 30- 45 min.
• Serve with Cucumber Raita & Pickle 😋