Paal Kozhukattai

 

          Paal Kozhukattai is a very popular South Indian dessert, which has its origin from the Chettinad region. It is a divine coconut milk based dessert and is traditionally prepared during special occasions and festivals. Garnish with a few saffron strands and enjoy this yummy dessert warm or at room temperature. So check out the step by step pictorial recipe to prepare this regional dessert. 

          Small round balls are prepared out of rice flour dough, which is then simmered in the milk till done. Cardamom powder is added for the flavour. For a healthy version, you can use wheat flour and sweeten it with jaggery instead of sugar. 

• 1/2 cup rice flour
• pinch of salt
• 1 tsp. ghee
• hot water as required
• 1 & 1/2 cups milk
• 1 cup water
• 1/4 cup sugar or to taste
• 1 cup coconut milk
• 1/2 tsp. cardamom powder
• few saffron strands to garnish 

          To make the Kozhukattai balls, in a bowl, take the rice flour, salt and ghee. Mix it well. Add hot water, little at a time and combine everything well. 

          Cover and keep aside for 2-3 minutes to cool down slightly. Then knead it into a soft dough. 

          Apply some ghee to your palm and make small round balls out of the dough. Keep them aside. 

          In a pan, bring the milk and water to a boil. Gently add the prepared balls and simmer on a low to medium flame for 12-15 minutes. Keep stirring occasionally so that it does not stick to the bottom.

          Now add the sugar and coconut milk. Cover again and simmer for 2-3 minutes.

          When done, add the cardamom powder and give it a mix. When done, switch off the flame.

          Cover and keep aside for 20-25 minutes before serving. Garnish with few saffron strands and enjoy it warm or cold.

      For the Kozhukattai balls, in a bowl, take the rice flour, salt & ghee. 

                             Mix it well. 

     Add hot water, little at a time & combine everything well. Cover & 

     keep aside for 2-3 minutes

                   Then knead it into a soft dough. 

  Apply some ghee to your palm & make small round balls out of the dough. Keep them aside. 

  In a pan, bring the milk & water to a boil. Add the prepared balls & simmer on a low to medium flame for 12-15 minutes. 

                           Add the sugar.....

                      and coconut milk. Cover & simmer for 2-3 minutes.

                      Add cardamom powder & give it a mix. 

 When done, switch off the flame. Cover & keep aside for 20-25 minutes before serving.

                Garnish with few saffron strands & enjoy it warm or at room temperature.

Achari Appam

 

            Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chatti. You can also make in any non-stick small round kadai.

          However, today I made these yummy instant Appams using idli / dosa batter, coconut milk and eno fruit salt. I gave a slight twist by adding some bottled lime pickle masala for an achari flavour.  They turned out just perfect. You can use any pickle of your choice. So do give it a try and enjoy this fusion style appam. 

• 2 cups idli / dosa batter
• 1 & 1/4 cups coconut milk
• 1/2 tsp. eno fruit salt
• 1 tbsp. bottled lime pickle 
• few drops of oil to grease

           In a bowl, whisk together the idli / dosa batter, coconut milk, pickle and eno fruit salt. 

          Heat an Appam Chatti and drizzle some oil. Wipe clean with a tissue paper. 

          Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp.

           Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.

Chicken in Coconut MIlk

          This is a very easy and an equally yummy chicken curry cooked in coconut milk. I made it a bit spicy to balance the sweetness of the coconut milk. There is not much frying or sautéing required and is basically simmered till done. I kept the gravy a little runny - a soupy type. However, you can adjust the consistency according to your preference. So it is a complete hassle free dish that can be enjoyed with any form of rice like steamed rice, pulao, plain biryani or jeera rice. 

• 500 gms. Chicken, curry cut
• 2 onion. blended into a paste
• 1 tbsp. ginger-garlic paste
• 1 cup yogurt, beaten
• 1/2 tsp. cumin-coriander powder
• 1/2 tsp. garam masala powder
• 2 tsp. red chili powder
• pinch of nutmeg powder
• salt to taste
• 2-3 tbsp. oil
• 2 Bay leaves
• 2 dry red chilies
• 1" stick cinnamon
• 3 cardamoms
• 4 cloves
• 1/2 tsp. peppercorns
• 1/2 mace
• 1 & 1/2 cups coconut milk
• 1 tsp. coriander leaves, chopped

           Marinate chicken with onion paste, ginger-garlic paste, yoghurt and all dry spices overnight or for a minimum of 3-4 hours. 

          Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, mace, peppercorns and cloves. Sauté for a few seconds. 

           Add the chicken pieces from the marinade. Sauté on a high flame for 2-3 minutes. 

          Add the remaining marinade. Cover and simmer on a low flame till the chicken is done.

          Now add the coconut milk and bring it to a boil. Switch off the flame and garnish with coriander leaves. Serve with pulao, plain biryani, steamed rice or jeera rice.

Pasta Vegetable Stew

            This yummy Kerala style hearty Pasta & Veggie Stew is a must try recipe. Very easy and healthy, it is a perfect meal to be enjoyed just as it is, with appam or idiyappam. It is in fact a one-pot wonder that can be relished as a light meal too. It is very light on the tummy and the creamy texture from the coconut milk gives it a rich and an aromatic flavour with a hint of sweetness. 

• 1 cup pasta, boiled al dente
• 1 cup mixed vegetables (carrot, beans, peas, potatoes, etc. ) cut lengthwise
• 2 & 1/2  cups thin coconut milk
• 1 cup thick coconut milk
• 2 tbsp. coconut oil
• 1" cinnamon stick
• 3-4 green cardamoms
• 4-5 cloves
• 1-2 star anise
• 1-2 bay leaves
• 1 onion, chopped
• 1 sprig curry leaves
• 1" ginger, chopped
• 2 fresh green chilies, slit
• salt to taste
• 1/4 tsp. pepper powder

          Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise. Add the ginger, onion and curry leaves. Sauté till the onion is translucent.

          Then add the veggies and green chilies. Give it a mix. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.

           Add the thick coconut milk and boiled pasta. Give it a stir and bring it to a boil. Switch off the flame. 

          Garnish with a pinch of pepper powder and serve just as it is, with appam or idiyappam.

Chicken Stew - Kerala Style

          This yummy Kerala style hearty Chicken Stew is a must try recipe. Very easy and healthy, it is a perfect meal to be enjoyed with appam, idiyappam or just plain steamed rice. It is in fact a one-pot wonder that can be relished as a light meal too. 

          It is very light on the tummy and the creamy texture from the coconut milk gives it a rich and an aromatic flavour with a hint of sweetness. So check out the step by step pictorial recipe to prepare it.

• 250-300 gms. chicken on bones, curry cut
• 1/2 cup raw papaya, cubed
• 1 carrot, cubed
• 8-10 beans, cut
• 5-6 mushrooms, diced
• 1/4 cup green peas
• 2 & 1/2  cups thin coconut milk
• 1 cup thick coconut milk
• 1-2 tbsp. coconut paste
• 2 tbsp. coconut oil
• 1" cinnamon stick
• 3-4 green cardamoms
• 4-5 cloves
• 1-2 star anise
• 1-2 bay leaves
• 1 chopped onion
• 1 sprig curry leaves
• 2-3 cloves garlic, chopped
• 1" ginger, chopped
• 2 fresh green chilies, slit
• salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. coriander leaves

          Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise. 

          Add the ginger, garlic, onion and curry leaves. Sauté till the onion is translucent.

          Then add the chicken, veggies and green chilies. Give it a mix. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.

           Add the thick coconut milk and coconut paste. Give it a stir and bring it to a boil. Switch off the flame. Garnish with coriander leaves and serve with appam, idiyappam or just plain steamed rice.

               Heat oil & temper with cinnamon, cardamoms, cloves, bay leaves & star anise. 

                        Add ginger, garlic, onion & curry leaves. Sauté till onion is translucent.

                       Add the chicken, veggies and green chilies. Give it a mix. 

                        Add thin coconut milk, salt & pepper. Simmer till nicely cooked.

                    Add thick coconut milk & coconut paste. Bring to a boil & switch off flame. 

                       Garnish with coriander leaves & serve with appam, idiyappam or just 
                       plain steamed rice .

Pomfret in Coconut Milk

          A light fish gravy in my style with my favourite fish - pomfret that goes absolutely well with plain steamed rice. This yummy, easy and simple recipe is cooked in coconut milk for a creamy consistency. So do give it a try and I bet you will love it. Serve, garnished with coriander leaves. 

• 2 pomfret, each cut into 2-3 pieces
• 1 tsp. lime juice
• 1 onion
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 cup thick coconut milk
• 1/2 cup water
• 1 tsp. coriander leaves, chopped

          Grind the onion, ginger, garlic and green chilies into a paste. Keep aside. Marinate the fish pieces with lime juice and a pinch of salt for 10 minutes.

          Heat oil in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, add the ground paste, turmeric powder and coriander powder.

          Saute till the oil separates. Then add the coconut milk, water and salt. Bring it to a boil and drop in the fish pieces.

          Cover and simmer on a low flame for 5-6 minutes. When done, switch off the flame and serve, garnished with coriander leaves.