Appam and Veg Korma

Kerala breakfast is judged as the best breakfast in the world. It is distinct and very different from the other parts of India. Most common items are prepared by steaming and uses little or no oil. Appam is one of the most popular among those .Appam can be had with a number of combinations. For vegetarians it can be had with veg korma , veg stew , potato curry or kadala (kala channa) curry. For non vegetarians it can be had with chicken curry or egg roast. For ones with sweet taste buds it can be gad with coconut milk and sugar or also with milk and sugar.

 I never used to make appams before as here I did not have the special cookware for it, the appachatty. But after I got it I wanted to try it out. Then my friend Sherin gave me this recipe and it came well for me too. 

INGREDIENTS:

• 2 cups- Basmati rice 
• 1 cup- cooked parboiled rice
• 1 cup milk
• 1/2 cup freshly grated coconut ( can be substituted with coconut milk also)
• Salt- a pinch
• Three tablespoons- Sugar
• 1/2 teaspoon- Yeast
Makes about 20 appams

How to prepare:
Step 1:
Preparation of the batter
Soak the raw rice overnight. Grind it with cooked rice , coconut and milk . Grind it to a smooth paste , with no pieces of rice or lumps in between. Warm 3 tablespoon milk and mix the yeast and sugar in it . Keep it undisturbed for few minutes till it rises. Add this mix to the prepared batter and mix well adding a pinch of salt. Keep it for fermentation in a dark and warm room. The batter rises with small bubbles formed at the top layer. This batter is ready .

Step 2: Making appam
Take the appachatty (a special utensil for making appam, which resembles a small kadai) . Heat it well on flame. When it is ready pour a full spoon of batter into the centre of the appachatty and rotate it so that the batter reaches to the top of the utensil. cover with lid and allow it to cook. When done it will appear as a soft thick part in the center surrounded by a light brown lace . When taken out and kept on a plate it will take the shape of the appachatty. The lace part will be crispy and the center part will be soft.

Step 3: Serving.
Serve hot with any of the combination's mentioned above.


 VEG KORMA  RECIPE

Veg.korma is a mixed vegetable recipe in a rich, tasty curry. The flavorsome, mildly spiced and creamy veg.korma taste awesome.

INGREDIENTS:

• 1 cup mixed vegetables- Green peas, carrots, beans, potatoes, capsicum.
• 2 medium sized onions- Finely sliced
• 1 medium sized tomato- Finely chopped
• 2 green chillies finely chopped
• 1 Tablespoon turmeric powder
• 1 Tablespoon coriander powder
• 1/2 teaspoon Red chilly powder
• 2 tablespoon ginger-garlic paste
• 1 tablespoon jeera
• Spices- 2 cloves, 1 cardamom, 1/2 inch cinnamon piece.
• 1 Teaspoon pepper powder
• 1 cup evaporated milk
• 1 tablespoon chopped mint and coriander powder.
• Salt to taste

Serves six guests

How to Prepare:
Step 1: Cook the mixed vegetables .

Step 2: Gravy
Heat oil in a pan. Add jeera ,when it starts spluttering add sliced onions and saute till it turns brown. Add ginger garlic paste and saute till the raw smell goes. add green chillies , mint and coriander leaves. Saute till done. Cool to room temperature and grind well in a blender to a smooth paste. Heat oil in the same pan and add the spices. Add the paste to it and cook again. Add chopped tomatoes. When it is done add the cooked vegetables and the masala powders with required salt and pepper powder. Add salt as needed. When the gravy is three fourth done simmer and add the evaporated milk. Bring to a boil and remove from flame.

Serve : Garnish with cashews and raisins.

 Option: You can substitute evaporated milk with coconut milk , it gives a different but good flavor to the gravy.