Karuppatti Aapam (Palm Sugar Pancake with Coconut Milk Sauce)

An  effortless way of making aapam or Indian style of fermented pancake. Most of the ingredients you can find in your  pantry except for sour dosa batter which I will post the method of making later. Enjoy!

Karuppatti aapam

Pan

Ingredients for aapam or pancake :

Grated fresh white coconut : 1 cup
Sour dosa batter : 2 cups
Rice flour : 2 cups
Karuppatti (Palm sugar) : 1/2 -1 cup (depends on how sweet you want your pancake to be)
Salt :  1/2 tsp

Ingredients for making salted coconut milk:

Freshly grated coconut : 1 cup
Hot water 
salt : 1/2 tsp 

Method :

1. Grind the grated coconut, dosa batter and rice flour with 1/4 cup of water or little bit more till become smooth paste ( You should not add a lot of water. This batter has to be thick at this stage.)

2. Now mix 1/2 tsp of salt with the aapam batter and let it ferment overnight. You can keep the closed batter in a dry place outside. (Do not keep in refrigerator during fermentation process) 

3.The next morning, you can prepare palm sugar syrup by boiling it with 3/4 cup of water till well dissolved and slightly thick. Strain the impurities left at the bottom of the sugar syrup. Let it cool completely (You can also prepare sugar syrup prior to making aapam in the morning).

4. Mix palm sugar syrup with fermented pancake batter (You need not add all the syrup, taste the batter while mixing it in). At this stage, you need to add water to make it slightly a loose batter but not watery.

5. Extract coconut milk by using freshly grated coconut and hot water. We want to obtain semi thick milk so adjust the water quantity. Mix salt. This is the sauce for the pancake. It's an unsweetened coconut milk sauce.

6. For making this pancake, a special kind of wide and hollow pan with two handles at sides is needed. Add, 1/2 tsp of oil into the pan and wipe it of lightly using a tissue. First scoop a ladle full of batter and start swirling around ( If the batter is too thick, you may not able to swirl well.So keep the batter loose but not watery) . Keep the flame on low. You will notice it has a shape of a round boat. This pancake once cooked will loosen sides indicating time to remove it from the heat.

7. Drizzle generous amount of salted coconut milk on it before serving. If you can't find this type of pan, then you can make conventional pancake but thinner perhaps. 

-Abby

Drumstick Mild Soup (Murungakai Soup)

Drumstick vegetable is high in vitamin C, and a good source of potassium, magnesium, dietary fiber and calcium. Because it has abundant fiber, the cooked pulp when blended to a smooth paste will have similar texture of collagen. So, it's important to dilute more water when making soup with this type of vegetable. At home, we prefer to slurp the thick, jelly sort of soup as it is so comforting during the cold or rainy season. You can find this vegetable in Indian store or market. Instant energy can be gained through this soup.

Drumstick soup

Drumstick

Ingredients :

Drumstick or murungakai (flesh) : 1 1/4 cup
Drumstick boiled water plus extra water : 3 cups
Green chillies : 1- 2 
Big ripe tomatoes : 2 
Cinnamon : 1 stick
Star anise : 1
Cloves : 5
Fennel seeds : 1/2 tsp 
Whole black peppercorns: 1 tsp
Turmeric powder : 1/4 tsp 
Asofetida : a pinch
Salt :  as needed 
Coriander leaves : for garnishing

Method :

1.Boil the chopped and washed drumsticks of 3 inches in water. After, the outer part is slightly soft, you may scope its flesh out. Grind the flesh with little water to a smooth paste. Do not discard the water as it will be the flavorful stock for our soup.

2. In a heated pan, pour two teaspoons of oil, start tempering the cinnamon, whole black pepper, cloves, star anise and fennel seeds until light brown and immediately add green chillies, asofetida and diced tomatoes with some salt. Fry the tomatoes until mashed.

3. Now, add drumstick paste, its water and more water depending on the consistency that you prefer. Followed by turmeric powder. By the time you add the drumstick paste, soup will become thick like jelly but not to worry you can add more water or reduce the amount of that paste. That paste is full of nutrient for your body.

4. Serve hot as it is.

-Abby

Red Coconut and Sesame Seed Chutney

This chutney is commonly served with thosai, idli, vadai or any deep fried savory snacks. You can easily find this type of chutney when you visit any of the South Indian restaurants. This  chutney along with Green chilli coconut chutney and sambar are popular dipping for Indian breakfast type of food. It's fresh, spicy and salty with extra zing that comes from raw small red onions. By adding two tablespoons of toasted white sesame seeds infused the nutty fragrance and enhance the flavor of fresh coconut. A cup of grated coconut seems to be a lot but it is a crucial component in this recipe as it gives dept and richness. Furthermore, its a kind of dipping you could prepare in jiffy.

Red Coconut and Sesame seed Chutney

Ingredients :

Grated fresh white coconut : 1 cup
Small red onions : 8
Tamarind paste : 1/4 tsp
White sesame seeds : 2 tbsp (toasted till golden brown in a heated pan without oil)
Asofetida or hing or perungaiyam : 1/4 tsp
Mustard seeds : 1 tsp
White urad dal: 1 tsp 
Curry leaves : a sprig
Dry red chilli : 9
Salt :  as needed

Method :

1. Grind the grated coconut, 8 dry red chillies, 8 small onions, asofetida, tamarind paste, salt and toasted sesame seeds by adding little water. The consistency has to be a bit loose but not watery and good enough for dipping. Make sure you process the mixture to a smooth paste. If using chunk of asofetida, then fry it in a little oil before grinding along with coconut mixture. 

2. In a heated pan, pour 1/2 tbsp of oil, start tempering the mustard seeds until you hear the crackling sound and then followed by add urad dal. Fry the urad dal till golden brown and immediately add one dry red chilli and curry leaves.

3. Pour the fried ingredients into the ground paste. Mix well and check whether the seasonings are perfect. If it is too thick, add water.

4. Serve this chutney with thosai, idli, pakora or any fried savory snack items. 

-Abby

Eggless Pineapple Custard Jelly

Enjoy this wonderful and cooling dessert. Use only fresh fruits such as pineapple, strawberries or peaches. This recipe is using minimal sugar you may add more according to your preference.

Bon Appétit !

Eggless Pineapple Custard Jelly

Ingredients :

Plain jelly Stripes: 1/4 cup (cut into small pieces and measure)
Fresh ripe pineapple : 1 cup
Brown caster sugar : 3 - 4 t tbsp (or more)
Salted butter : 1 tbsp
Water : 3 cups
Unsweetened evaporated milk : 1/2 cup
Vanilla extract :  1/2 tsp

Method :

1. First, soak the plain jelly strips in a sufficient water for an hour.

2. Then, boil the squeezed jelly strips in 3 cups of water until the jelly strips dissolved.

3. While waiting for dissolving process to finish, you may proceed by melting salted butter and some brown sugar till lightly caramelized. 

4. Now, mix the cubed pineapples and saute for 10 minutes.

5. After, jelly strips dissolved completely, you may add 1/2 cup of evaporated milk. Let it come to boil. Switch of the stove. 

6. Lastly, add 1/2 tsp of vanilla essence and pineapple mixture. Give a good stir.

7. Pour the jelly in a preferred mould and chill before serving.

-Abby

Green Chilli Coconut Chutney (Dipping for thosai, vadai and idli)

This green chilli and coconut chutney is a basic culinary skill that should be mastered by all in their household. It is essential for Indians to serve chutney as a condiment for thosai, idli or flat-bread or even fried savory snack items. This type of chutney is considered to be fresh since not much of cooking is done on stove. Infact, raw and wholesome ingredients such as grated white coconut and green chillies are acting as a natural antiseptic promoter and the tempering ingredients will be able to enhance our digestive system. Therefore, it is always great to serve this fresh on the same day and you may even garnish the chutney with some coarsely chopped fresh cilantro or coriander leaves.

Green Chilli Coconut Chutney

Ingredients :

Grated fresh white coconut : 1/2 cup
Green chillies : 2 
Ginger : 1 1/2 inch piece
Roasted gram dal (Pottukadalai) : 1 tbsp
Asofetida : 2 pinches
Mustard seeds : 1/2 tsp
White urad dal: 1/2 tsp 
Dry red chilli : 1
Salt :  as needed

Method :

1. Grind the grated coconut, green chillies, small piece of ginger and roasted gram dal to a smooth paste by adding little water. The consistency has to be a bit loose but not watery and good enough for dipping. 

2. In a heated pan, pour two teaspoons of oil, start tempering the mustard seeds until you hear the crackling sound and then add urad dal. Fry the urad dal till golden brown and immediately add dry red chilli, asofetida and salt.

3. Pour the fried ingredients into the ground paste. Mix well and check whether the seasonings are perfect. If it is too thick, add water.

4. Serve this chutney with thosai, idli, pakora or any fried savory snack items. 

-Abby

Tomato Chutney

I just simply adore the colour of this tomato chutney as I'm always perplexed at how simple and minimal ingredients could turn a condiment to a tasty and fresh finger licking relish. The best part of making chutney is effortless concept adapted to ones satisfaction. What more you could ask for. I cannot resist this magical tempering ingredients that once start spluttering in the hot oil release the authentic Indian food aroma. I don't prefer to add tamarind for my chutney as it gives a kind of artificial sourness so you can always add two or three tomatoes if they are medium in size. 

Tomato Chutney

Ingredients :

Red onion (big) :1
Large Ripe tomato : 1
Curry leaves : 2 sprigs
Asofetida : a pinch
Mustard seeds : 1/2 tsp
White urad dal: 1/2 tsp 
Dry red chillies : 3 (This is spicy, I warn you but you could go slow with 1 or 2 )
Salt :  as needed 

Method:

1. In a heated pan, pour a tbsp of oil, start tempering the mustard seeds until you hear the crackling sound and then add urad dal. Fry the urad dal till golden brown and immediately add dry red chilli, asofetida, curry leaves and salt. No need to fry the red chillies too much otherwise you will end up with burnt chillies. 

2. Now, chuck in diced onions, saute them till translucent. Then gradually add in diced tomato and keep stirring till the tomato is nicely mashed. Switch of the flame.

3. Pour the fried ingredients into a liquidizer. Blend it to semi- smooth consistency by adding little water at a time. I like my chutney to have tiny bits of urad dal and mustard giving that nutty texture but you may also grind it to smooth paste. Do as per your liking.

4. Serve this chutney for thosai, idli, pakora or any fried savory snack items. 

-Abby

SPICY Guilt free steamed dumpling (kara pidi kolukattai)

These dumplings are easy to prepare with minimal ingredients that you can always find stored in your refrigerator. Plus, no deep frying with immersed oil dripping all the way through the food that sometimes leaves us with a sudden sense of guilt and repentance. This dumpling recipe is spicy and doesn't even need any condiment to dip. For me it's a worth trying dish not because I'm posting it here on my blog. Enjoy.

From the left to right : Idli and spicy steamed dumpling (kara pidi kolukattai)

Ingredients :

Rice flour or Idiyappam flour (can get it from any Indian stores) : 1 cup
Yellow moong dal (the one without skin) : 1 tbsp (soaked for 2 hours) 
Green chillies : 4 (I f you can stand the heat)
Grated coconut : 1/4 cup
Fresh ginger :  1 1/2 inches
Asofetida or hing :  a pinch (optional)

Mustard seeds : 1/2 tsp

Cumin seeds : 1/2 tsp
Dry red chillies : 1 (remove the seeds and nick it to small pieces)
Indian sesame oil or any cooking oil : 1/2 tbsp
Boiled water : as needed
Salt : as needed

Method :

1. Grind the green chillies, grated coconut, asofetida, ginger piece and salt by adding little water to form a smooth green paste. 

2. In a heated pan, pour 1/2 tbsp of oil and start tempering the mustard seeds till they sputter and gradually add in the cumin seeds, dry red chilli. Start mixing the blended green paste with 1/8 cup of water. Let it boil for 5 minutes to get rid of the raw chilli smell.

3. After that, switch off the stove. To the same pan, add a cup of rice flour and start mixing green paste, flour and add the soaked yellow moong dal together. At this point, water may not enough so you will need to add only boiled water to form a non sticky pliable and smooth dough.

4. You may shape the dough into desirable patterns or round balls. Steam the balls in a steamer for a good 15 - 20 minutes.

5. Serve hot as it is or with chilli sauce.

-Abby