Palappam and Egg in coconut milk curry

There's an old saying like "Eat breakfast like a king".Its true,always begin your day energetically with healthy breakfast.A balanced breakfast should be fat free,which supplies a protein,fiber and other nutrients.Breakfast is like 'Waking up to healthy start.Avoid the temptation to be a breakfast skipper like 1.If u have no time : Build a breakfast that are ready to eat or take little preparation time like fresh and canned fruits, milk, yogurt, cheese, instant breakfast mixes.2.Take it to go:Try celery stuffed with peanut butter , fruits or vegetable juices,sandwiches. Drink juice. Something is better than nothing. Have some bread or crackers later in the morning. There's no evidence that skipping meals will help you lose weight. In fact, studies show that most people who skip breakfast tend to eat more later in the day. Some even select more caloric ally-dense foods than those who eat breakfast.
When Mansi announced Balanced breakfast this month.I thought giving two birds in a shot like same with srivalli's Dosa mela.Here's my post to both events Kerala's special breakfast Palappam and Mutta thegapal curry(Egg in coconut milk gravy).Its quite delicious and easy to make.


Palappam
For kappi/kurukku
Combine 1/4cup of sooji(rava) /Rice flour with some hot water on stove top to create a gooey mixture.Keep aside.
For batter
Rice flour 2cups
(Use palappam podi or slightly fried normal rice flour)
Coconut milk 1.5cup
Yeast 1tsp(dissolved in some lukewarm water with 1tsp sugar,keep for 15 mins to rise)
Salt

After making the above kappi/kurukku.Mix rest if the items ie rice flour,yeast dissolved,coconut milk.Leave overnight to ferment.Keep in warm place or Preheat the bake oven at 200F for 5 mins.Switch off the oven,keep the palappam batter inside oven.Morning just before making appams,add warm milk if batter is thick,it should be slightly watery than dosa batter.Place appachatti on stovetop in med flame.Take a scoop of the batter and drop it into the appachatti. Hold the two handles of the appachatti and give it a quick twirl to spread the batter around. Do it once ,dont make two twirls, the edges get too thick and wont get proper laces. Cover and leave on for about 4 min.Repeat the same.Serve hot with Egg curry ,coconut milk or any curry of ur choice.


Here's simple Egg in coconut milk gravy for Palappam.
Eggs 3
Onion chopped 1cup
Tomato chopped 1
Green chillies chopped 3
Ginger-garlic paste 1tsp
Turmeric powder 1/2tsp
Coriander powder 1tsp
Coconut milk 1/2cup
Rice flour 1tsp
Oil 1tbsp
Mustard seeds 1tsp
Red chillies 2
Curry leaves 1 sprig
Salt

Boil eggs,Cut into halves and keep aside.Heat oil in pan,add mustard seeds,when it pops up,add red chillies,curry leaves.Add ginger-garlic paste,onions,fry it till raw smell goes and onions are translucent.Add green chillies chopped and saute.Add tomatoes and rest of the spices ,saute.Add some water.Let it boil for few mins,till raw smell of spies goes off.Add salt,now add eggs,coconut milk.Don't break the eggs .Stir carefully.If the gravy is too watery,add 1tsp rice flour mixed in 1/4cup of water.Cook in simmer,till the gravy thickens.Rice flour act as thickening agent.Remove from flame and keep for 10 mins covered,so that eggs absorbs spices.Serve hot with Appams or Idiyappam.

Crab Cutlet

Cutlets are every one's fav appetizer,of course a good choice for evening snacks or a party. Crispy on the outside, moist and exploding with flavor on the inside makes this dish a favorite of young and old alike. Also known as 'croquette',made with minced meat or vegetables ,smashed potatoes ,encased in bread crumbs and deep or shallow fried.Last weekend,we celebrated one of our friends birthday .we planned our simple menu with 'Crab cutlet' as appetizer,My other friends made Idiyaapam,Badam Chicken curry,Potato Stew and rice and Heavenly Tiramisu as dessert.I brought 'Alaskan King Crab' with shells from Costco.Alaskan King Crab Legs are low in fat and calories, and they are a light and healthy source of high-quality protein.Ready for ur party !!!!
Ingredients..
Crab meat 2cups(use canned meat or fresh )
Chopped onions 1cup
Potato-boiled and smashed 1cup
Chopped ginger 2tsp
Fennel seeds 1/4tsp
Green chilli chopped 2tsp
Turmeric powder 1/4tsp
Red chilli powder 1tsp(optional)
Egg yolks 2
Egg whites 2
Cilantro
Bread crumbs 1cup
Oil for shallow frying
Salt to taste
Method...
Heat 1tbsp oil in a pan,saute fennel seeds,onions,ginger and green chilli till raw smell goes off.Now add Crab meat and salt and cook for some mins.Once its cooked well.Turn off the flame.Add turmeric powder,boiled potatoes,cilantro ,egg yolks and mix well.Make equals balls from mixture and shape it into cutlet.Beat egg white.Dip each cutlet in egg white ,then in bread crumbs and shallow fry it till golden brown.Serve hot with Tomato ketchup.

Chemmen /Prawns Biriyani

Chemmen Biriyani and fish biriyani are unique dishes of kerala.Many of u maybe uncomfortable in cooking biriyani with prawns or fish coz of the smell.If u wash thoroughly and get rid of the smell,i bet u'll try it again and again.I remember once amma cooked Chemmen biriyani years back ,when i was doing my Masters. .We called it as 'Biriyani in a hurry' as She cooks everyday early in the morning and pack lunch packs for us and her and rush to office.I really admire her hurry cooking and the end result in simply 'Awesome'.On last Friday i wasn't in a mood to cook the usual rice and curry.Want to try something new,there was some frozen prawns waiting for me in fridge.There were some reasons behind trying it i guess,firstly was longing to try out amma's biriyani,secondly My hubby fav ,he'll finish the platter with a sweet smile.


Chemmen Biriyani

1. For Frying Prawns...
Big Prawns 1lb
Red chilly powder 1tsp
Turmeric powder 1/2tsp
Ginger-garlic paste 1/2tsp
Pepper powder 1/4tsp
Lime juice
salt to taste
I used frozen cleaned and deveined ones.Wash in cold water.Add lime juice and turmeric powder and some water.keep for 5 mins.Drain the water and Marinate with above items and keep it 30 mins.
2.Cooking rice....
Basmati rice 2cups
water
salt
Wash the rice,soak for 15 mins.Cook rice with water .when its 3/4cooked,drain out the excess water and spread it in a plate.Allow it to cool completely.Once cool down,break the lumps with fork.
3.For Masala...
Big Onions 2
Tomato 1
Green chilly3-4
Coriendar powder 3tsp
Biriyani masala 2tsp
Red chilly powder 1/2tsp(optional)
Ginger 1 small piece
Garlic 4 big cloves
Ghee/oil 3tbsp
salt
Cilantro
4.For garnishing..
Cashew 1/4cup
Raisins 1/4cup
Onions(thinly sliced) 1/4cup
Lemon juice
Turmeric powder
Method...
Heat ghee in a biriyani pot/heavy bottomed pot .Fry cashew and raisins till golden brown,keep aside.Fry sliced onions until golden brown ,remove and keep in a paper towel.Add little more ghee/oil for shallow frying prawns.{Amma doesn't fry prawns,she adds directly to the masala.I like fried ,u can do either way}Just fry 3-4 mins.Do not overcook,prawns become hard.Remove and keep aside.
Masala Preparation...
In the same ghee/oil ,add cinnamon,gloves,star anise,bay leaves .Add chopped onions,saute till slighly brown.Now add ginger-garlic,green chillies,cook till raw smell goes.Add biriyani masala,coriendar powder,saute for few mins.Add tomatoes,cook them with little water,salt.Once tomatoes are cooked,add fried prawns.Let it boil for few mins.Add cliantro leaves and enough water for ur gravy.Cook for 2 mins.Keep aside.
Preheat the oven to 300 F.In a bake tray or use the same biriyani pot.Place a layer of rice.Mix the lemon juice and turmeric powder.Sprinkle some drops on the rice.This gives a nice aroma and also some yellow color here and there in biriyani.Transfer masala on top of rice.Again add remaining rice ,sprinkle lemon juice with turmeric powder.Close the pot tightlywith lid or aluminium foil.Bake for 25-30 mins.Turn off the oven.Let the dish sit in the oven till you are ready to eat. Only break the seal when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.Garnish with fried onions,cashew and raisins and cliantro.Serve hot with raita,pappadums and pickle.Enjoy !!!

Morning Glory Muffins

Morning Glory Muffins is a healthy and easy breakfast on busy mornings.Begin your day with this tasty and chewy muffins,which is packed with carrots,apples and other vitamin and mineral rich ingredients.This low fat muffin recipe is from "Morning Glory Cafe" in Nantucket Island.I love to have these with morning coffee aahhhh!!!!..... They didn't rise as much as muffins with regular flour. But they were OUT OF THIS WORLD good! Crunchy on the edges and soft in the middle. All the "goodies" were delicious.Yesterday i made these for my friends for our weekened dinner party.This was a real hit among them.

Ingredients...
All purpose flour 1cup
Whole wheat flour 1cup
Sugar 1 cup
Egg 1
Eggs whites 2
Baking powder 2tsp
Vanilla extract 2tsp
Cinnamon powder 2tsp
Salt 1/2tsp
Grated carrots 2cups
Apple 1 (peeled,cored and grated)
Raisins 1/2cup
Nuts 1/2cup
Coconut 1/2cup (optional)
Canola Oil 1cup

Method
Preheat oven to 300F.In a medium bowl, beat eggs, egg whites, oil, and vanilla for 2 mins.In a large bowl, stir together flours, sugar, cinnamon, baking powder, and salt. Combine carrots, apples, nuts and raisins ,mix well. Add these fruits and nuts to wet ingredients.Now add dry ingredients to wet ingredients in two halves.The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened. Pour two tbsp of batter in each lined muffin cups.For standard sized muffins, only fill the muffin cups 2/3 full with batter. However, if you like your muffins with a crown, fill the cups to the top. Just make sure to grease the top of the muffin pan so that as the batter overflows it does not stick to the top of the pan. And don't forget to fill any unfilled muffin cups with a little water to ensure even baking as well as preventing the pan from warping. Bake 15-20 mins or until the inserted toothpick comes out clean.you can double the batches and store them in ziploc ,freeze it .Microwave them for a min on busy mornings .....Healthy breakfast ready!!!! Sending this muffins to suganya for her WBB: Healthy eats

Lemon Dry fruits nuts Biscotti

I love Foodnetwork,one among my fav is "Giada De Laurentiis's Everyday Italian".Once i saw her Chocolate Hazelnut Biscotti.Inspired by her biscotti,i decided to make a try with the ingredients with me.
In Italian, the word "biscotto" means "biscuit" or "cookie." More specifically, biscotti are named according to their original method of baking. The root words "bis" and "cotto" literally mean "twice" and "baked." Biscotti are first baked in a loaf, then sliced and toasted. This second trip to the oven draws off moisture, and results in a crisp, dry texture, and a long shelf life. There are many different varieties of biscotti, with some being cake-like in texture, while some are very crisp and dry. Traditionally, Biscotti were almond-flavored because almonds were plentiful. Biscotti are available in a myriad of different flavors like chocolate, hazelnut , dried red cherries, raisins, cinnamon, fennel or poppy seeds, allspice, mace, citrus zest, ground toasted nuts, mini dark or white chocolate chips. Popular today is to dip one side in melted chocolate.Their unique texture makes them perfect to dunk in your coffee or tea, or wine after dinner.Because of the baking process, Biscotti have a very long life may be 6 months.No need to refrigerate biscotti , store them in an airtight container.if they lose their crispness, simply toast them in a low oven (250 degrees) for a few minutes until they’re crunchy again. If they’re too hard or dry, place them on low power setting in the microwave for about 30 seconds to soften them up.Here's My style of Biscotti..
Lemon Dryfruits Nuts Biscotti


Ingredients...
All purpose flour 1.5cup
Whole wheat flour 1.5cup
Softened butter 3tbsp
(for healthier version,add olive oil)
Baking powder 1tsp
Finely grated zest of 2 medium lemons
Sugar 3/4cup
Vanilla extract 1/2tsp
Lemon juice 2tsp
Eggs 2
(for healthier version,add eggs whites only)
salt 1/4tsp
Cashew,pistachio,pecans 1/2cup
Dates ,deseeded and chopped 8 nos
Tuuti frutti 1/4tsp
Dried apricots 1/4cup

Method..
Preheat oven to 350F.In a bowl seive flours , baking powder and salt,Add nuts and dried fruits and stir well to mix.In a large bowl,beat sugar,butter ,vanilla,lemon zest and lemon juice still creamy and fluffy.Pour dry ingredients into wet and mix well.Scoop the dough into a lightly floured surface.Divide into two parts,shape it into a log about 9" long - transfer to a baking sheet lined with parchment and flatten until it is about 1/2" to 3/4" thick.Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely. cut the log into 1/2" to 3/4" thick diagonal slices.Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden.Remember, they will continue to crisp up as they cool. Cool on the pan on a rack.
Store the cooled biscotti between sheets of parchment or wax paper in a air tight container. Sending this Biscotti Jhiva for ingredients : Lime/Lemon

Salmon Chilli

Salmon chilli /Salmon masala is what i like to call this dish..This is one of my friends recipe,who 's great cook.She cooks everything so quickly and ofcourse very tastely.I met here in seattle during last winter.Happen to stay at her place for about a week .It was a wonderful time with a new friend ,in a new place with sumptous foods.Coming back to dish,this is not a chinese dish.'S' call it as Indian Style Fish chilli. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, low fat, high Omega-3 fatty acids, and high vitamin D.Seafood lovers like me would definietly enjoy having this variety dish...
Ingredients...
Salmon cut in to small pieces - 1 pounds
Chopped Onions - 3
Tomatoes chopped - 2
Ginger Garlic paste - 4 tsp
Green Chillies chopped - 6
Coriander powder - 3 tsp
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Yogurt - 1/2 cup
Garam Masala powder- 1 tsp
(I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 " cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together )
Cilantro chopped- 1/2 cup
Salt - to taste
Oil - 2tsp
Extra oil for shallow frying Fish

For the marinade...
Red chilly Powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tspSalt - to taste
Make a smooth paste with all the ingredients for the marinade adding little water and keep it aside.
Method...

Add 1tsp lime juice and 1/4tsp of turmeic powder in 1 cup of water and immerse the fish pieces in it for about 5 minutes,to reduce that fishy smell.Then take it out of the water and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.Then Shallow fry fish pieces and keep aside.
Heat oil in a big pan .Add chopped onion and fry until translucent,then add ginger,garlic and green chillies and saute it for 5-6 minutes.Add in coriander powder,turmeric powder, chilly powder and fry for a while.Mix in yogurt and saute it until oil seperates.Add garam masala powder and salt,stir and add chopped tomatoes.Cook until tomatoes turn soft,and add fried fish pieces.Mix well and cook for about 20 minutes in low heat,stirring in between.Finally add chopped coriander ,cook for 5 more minutes and remove from heat.

Tandoori Chicken

'Tandoori Chicken' is an Indian style BBQ chicken.Traditionally prepared in 'Tandoor',an underground jar shaped clay oven,in which food is cooked over a hot charcoal fire,believed to have originated from Persia.Oven can be heated to high temperatures ,delicious dishes like 'Tandoori chicken' ,Naan or tandoori Roti can be made.Tandoori chicken is a dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala, traditionally cooked at high temperatures in an tandoor oven but can also be prepared on a conventional oven or BBQ.Check out the Interesting story about Tandoori chicken here .Here goes an easy recipe....
Ingredients..
6 pieces Chicken Drumsticks
1Tsp Ginger- garlic and green chilli paste
1/2 Cup Yogurt
Salt, to taste
1 Tsp Red chilli powder
1 Tsp Paprika
1/2 Tsp Garam masala Or MDH Tandoori masala powder
(I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 " cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together )
1/2 Tsp Coriander powder
1/2 Tsp Cumin powder
1 Dash Lemon juice
Method..
Remove the skin from chicken and wash them thoroughly.Prepare a marinate by mixing all the ingredients except chicken pieces in a bowl.Marinate chicken pieces in this mixture ,cover it with plastic wrap and keep in refrigerator for minimum 2 hours.If possible keep it over night.Take out from refrigerator ,one hour before cooking it, bring it to room temperature.Preheat the oven for 375 F ,place the chicken pieces in low rack for about 20 min,then turn over and cook for another 10 min,so that they cook well on both sides.If chicken pieces are getting dry,baste it with little ghee.Serve hot with Naan .