Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
CLICK HERE for more Breakfast Recipes, CLICK HERE to know how to make Appam, CLICK HERE to know how to make Egg Appam / Mutta Appam, CLICK HERE for more Basic recipes.
Appam Batter without yeast / How to grind Appam batter in mixie
- Raw rice – 2 cups
- Urad dhall – ½ cup
- Methi seeds or Fenugreek – 1 tsp
- Coconut (grated) – 2 tbsp
- Cooking soda – 1/2 tsp
- Appam pan
Making of Appam Batter without yeast / How to grind Appam batter in mixie –
- Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
- Grind it to a smooth paste.
- Add salt, coconut and grind it till it gets mixed well.
- Leave it to ferment.
- When its fermented, mix it with ¼ cup of water.
Appam is served with Coconut milk and sugar or Paya (lamb leg cooked in thick gravy) or Vegetable Stew or Chicken Stew.
Malabar Chicken Briyani is one of long time to try recipe, finally decided to try it out on Christmas 2015 for our lunch. I have accompanied Malabar Chicken Briyani with Spicy Chicken Fry and Onion-Tomato Raita. Stay Tuned for Spicy Chicken Fry recipe.
I would say one more briyani getting loaded to my Biryani Collections, the difference I found here is the flavor of Fennel and poppy seeds compared to other biryani. Have a try and now let us move on to the recipe…
Malabar Chicken Briyani
- Chicken – ½ kg
- Long grain (Basmathi) Rice – ¼ kg or 2 cups
- Onions – 4 nos
- Tomato – 1 no
- Coriander leaves – 10 stalks
- Mint leaves – 10 stalks
- Green chilies – 3 nos
- Gin-gar paste – 2 ½ tbsp
- Fennel seeds – 1 tbsp
- Poppy seeds – 1 tbsp
- Yogurt/Curd – 3 tbsp
- Cloves – 5 nos
- Cinnamon – 1” inch stick, 2 nos
- Star Anise – 3 nos
- Bay leaf – 3 nos
- Cardamom – 4 nos
- Curry leaves – 2 sprigs
- Turmeric powder – ½ tsp
- Coriander powder – 3 tsp
- Cashew nuts – 10 to 15 nos
- Raisins – 10 nos
- Salt to taste
- Ghee/Clarified butter – 3 tbsp
- Oil – 2 tbsp.
Chicken about to marinate
Chicken getting marinated
With spices and onions
Rice getting cooked
Gravy getting ready
Rice getting drained
Gravy getting done with chicken
Fried onions, cashew nuts and raisins
Gravy is ready
Briyani is ready – After Dum
Malabar Chicken Briyani
- Clean and chop the chicken into medium pieces.
- Wash the rice, drain the water and keep it aside.
- Grind fennel seeds and poppy seeds to a fine powder and keep it aside.
- Peel and chop 2 onions into small pieces and another thinly slice the other 2 onions. Chop the tomatoes to small pieces. Clean and chop the coriander, mint and curry leaves to small pieces. Keep all these aside.
- For marination: Take the chicken in a bowl, add in ¼ tsp of turmeric powder, ½ the quantity of chopped mint, coriander and full amount of curry leaves, 1 ½ tbsp of fennel and poppy seeds powder, 3 tsp of coriander powder, 1 ½ tbsp of ginger-garlic paste and salt. Mix all these together.
- Add in yogurt/curd along with the chicken and mix it well. Marinate the chicken for almost 30 mins.
- For rice: In a non-stick kadai, add in a tbsp of ghee/clarified butter and oil, add in 2 nos of cloves, 2 nos star anise, 2 nos cardamom, a bay leaf and a cinnamon stick.
- Add in a tbsp. of ginger-garlic paste and cook until the raw smell goes off.
- Add in half the quantity of finely chopped onions until they turn golden brown.
- Add in the rice and cook for 2 mins, pour in 4 to 5 cups of water, sprinkle required amount of salt, cover and cook. Drain the rice when its ¾ th cooked. Keep it aside.
- For garnishing: Heat ½ tbsp. of ghee/clarified butter in a non-stick kadai, fry the thinly sliced onions to dark brown in colour. Remove the onion slices and keep it aside.
- Add in the cashew nuts and fry until golden brown, drain the oil and keep it aside.
- Add in the raisins and fry until it doubles in size, drain the oil and keep it aside.
- For gravy: Add in the leftover spices (cloves, cinnamon, star anise, bay leaf and cardamom) wait for a min.
- Add in the leftover finely chopped onions, along with the leftover ginger-garlic paste and cook until the onions turn golden brown.
- Add in the tomatoes and cook until they turn mushy.
- Add in the marinated chicken mixture and cook until the chicken is half done.
- Pour in 1 to 2 cups of water, cover and cook until the chicken is done completely and the oil floats on the top of the gravy.
- For Layering: Take a heavy bottomed kadai, add in the boiled rice and spread them like a bed, then pour in half of the gravy along with few chicken pieces, again add in the boiled rice and spread it over the gravy like a bed, then pour in the leftover gravy along with the chicken pieces, then spread the rice, cover the gravy. Sprinkle the fried onions (brown onions), cashew nuts, raisins, little of the coriander and mint leaves. Sprinkle half cup of water over the garnish, cover with the lid and keep a weight over the lid (be sure the air should not escape out)
- Keep in medium flame for 20 mins and then in low flame for 10 mins.
- Open the lid and give a stir to get the layers mixed well with the rice.
Serve hot for lunch. I have accompanied Malabar Chicken Biryani with Spicy Chicken Fry and Onion-Tomato Raita.
Banana Fritters commonly known as Pazham pori in kerala, for the very first time I had it in one of my Keralite friend’s house, I loved the taste. Got to know the recipe, but never tired it. After coming to Bangalore, my kids use to have this from a nearby shop, so thought of preparing it myself at home. The fritter came out well with it’s crispiness outside and soft inside.
I have used well ripen banana, but actually you need to use 80 % ripen banana, that to Red Banana what we call Netharam Palam, this fritter would more delicious than the regular one. A perfect tea-time snack for kids. Let us move on to the recipe…
Do check out my other snack recipes in this link: https://madraasi.com/recipes/snacks/.
I am taking this to Fiesta Friday #87 hosted by Angie@thenovicegarderner.
Banana Fritters / Pazham Pori
- Ripe Banana – 3 nos
- Sugar – 2 tbsp (as required)
- Cooking soda / Soda salt – a pinch
- Yellow food color – a pinch
- All-purpose flour / Maida – 1 cup (200 gm)
- Salt – ¼ tsp
- Oil for deep frying
Making of Pazham pori / Banana Fritters / Ethakka Appam –
- Take the all-purpose flour/maida, salt, cooking soda, yellow food color, salt and sugar all together in a bowl, pour water little by little and mix it well to a paste (little thicker than pancake batter).
- Mix well, so that the sugar should be dissolved and no lumps should be formed.
- Peel and chop the banana lengthwise, if you need you could half the chopped bananas.
- Heat oil in a kadhai.
- Dip the banana piece in the batter, so that the batter should coat the banana well on both the sides.
- Gently drop the banana to the hot oil and fry them by swapping the sides.
- Remove from oil, when they turn golden brown in color.
All the ingredients together
Batter getting ready
Bananas peeled and chopped
Banana getting coated in the batter
Banana coated with the batter
Gently getting dropped to the oil
Getting deep fried
Getting deep fried
Banana Fritters / Pazham Pori
Serve hot with coffee or tea or milk. A perfect tea-time snack for kids.