Easter Vattayappam | Pesaha Appam | Fluffy Indri Appam | tasty Rice Cake | By Wow!Healthy Desi Food

author Wow! Healthy Desi Food   11 month ago
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Oru Adaar VATTAYAPPAM / അഡാർ വട്ടയപ്പം / നാലുമണി പലഹാരം / Tea Time Snacks /COOK with SOPHY / R#168

This Video shows how to make the traditional Tea Time Snack of Malayalees - Oru Adaar VATTAYAPPAM Ingredients for Vattayappam Rice Flour. 1/2 kg Coconut. 1 Sugar. 8 tbsp Yeast. 1 tsp (full) Cardamom powder. 1 tsp Salt, Water as needed. Subscribe COOK With SOPHY for more videos About The Channel Sophy Kuriakose, a homemaker with 20+ years of her experiments with taste, has now decided to deliver her legacy in cooking to the public. Thus created COOK with SOPHY channel. Follow Us https://www.facebook.com/cookwithsophy

കലത്തപ്പം || Perfect Kalathappam -Malabar Snack ||Easy Cooker Appam |Ramadan Special |Ep:367

Hi friends, u can follow me here 👇 https://www.facebook.com/veenascurryworld/ http://curryworld.me https://twitter.com/veenajan https://www.instagram.com/veenascurryworld/ Authentic Kerala Dishes with my personal Touch 😍 Kalathappam - A perfect foolproof Recipe Ingredients  Rice-1cup, Preferably Kaima Rice (jeerakasala ) or U can use white rice (( My one cup is 240 ml ) Jaggery -250 gm -300gm Cardamom-1 Cumin seeds-1pinch Cooked rice-1tbsp(any type of rice) Small onion-3 Finely chopped Coconut -2tbsp Salt-one pinch  Water -1 1/2cup Coconut Oil-4tbsp Baking Soda-2pinch  Method  Soak rice for minimum for4 hours. Wash well and drain  Then take mixie jar , add rice , cooked rice ,cumin seeds and cardamom (only seeds ) along with 1/2 cup of water. Grind to a fine paste. Then add 1/2 cup more water and blend well .. (we have to grind the rice in a small quantity of water first, otherwise we cant grind the rice so nicely) Pour this finely ground batter to a vessel and keep aside. In a saucepan add jaggery and pour 1/2 cup of water and melt in medium flame, stirring occasionally. Then heat 2 tbsp of  coconut oil and roast small onions and coconut pieces in to golden color .Keep aside ,dont through the coconut oil we used for frying these . By this time the jaggery will be ready ,using a strainer, strain it  Add this hot jaggery mix to the rice batter . Pour with one hand and mix with another hand continuously to avoid lumps. Now add salt and baking soda and mix well .. (This batter is very loose ,when i measured this batter I got 3cups of batter ) Now take a cooker,I used 5 L aluminium cooker . Heat the cooker in high flame  Add leftover coconut oil along with another 2 tbsp of coconut oil  Rotate the oil in the sides of the cooker, When the oil is piping hot (the flame should be in   high heat ) Pour this slightly hot jaggery rice flour mix to the hot cooker, add fried   coconut d onion in the top . Close the cooker ,remove the weight ,and cook for exactly 1 1/2 min in high flame . Then after 1 1/2 min cook in low flame , exactly for 15 minutes . After 15 minutes switch off the flame and keep the cooker in a cool place . Open the cooker after another 15 minutes. Check the centre of the kalathappam using a tooth pick or fork .. If it comes out clean, that means the kalathappam is cooked well. So allow the kalathappam to cool completely.   Then take out from the cooker . Cut into the desired shapes using a sharp knife . U can see many bee holes like shapes inside the appam :)  So enjoy the soft and tasty kalathappam.. Please watch my video to refer the minute details..

കൊതിയൂറും നാടൻ ഗോതമ്പു കൊഴുക്കട്ട ..ഓശാന സ്പെഷ്യൽ Sweet Kozhukkatt...

Ingredients: Wheat flour – 2 cup Grated coconut – 5 handfuls / A whole coconut Jaggery - 200g Cardamom - To taste (Crushed) Dry ginger – A small piece (Crushed) Cumin seeds - To taste (Crushed) Salt Lukewarm water Steps: Mix wheat flour and salt and make a soft and pliable dough adding lukewarm water.The dough should be of chapati dough consistency. Cover and set aside. To make the filling, heat a pan and melt the jaggery in ¾ cup water. Once jaggery is melted, add crushed dry ginger, cumin and cardamom. Add coconut and mix well. Cook stirring till the mixture becomes dry. Once dry, switch off and transfer it to a plate. Let it cool. Pinch a portion of the rested dough and make a medium size smooth ball. Roll out the ball to a smooth thin disc (like chapati) with a roller. Place a spoon of the cooled filling and shape it back into a smooth ball by bringing together the edges. Pinch out the top portion as it will be thicker there. Repeat these steps with the rest of the dough. Bring water to boil in a steamer/idli cooker. Transfer the kozhukattas to the steamer plate or idli plates and steam covered for 10 minutes. Switch off the flame and remove kozhukattas. Enjoy! Notes: - You can replace jaggery with sugar. Kozhukatta with rice flour - https://goo.gl/PZDSRQ Kozhukatta with rice flour and cooked rice - https://goo.gl/49iiJy Pesaha Appam / Indri Appam - https://goo.gl/DmjM87 Paalu Kurukku - https://goo.gl/hGqeQJ Pesaha paal - https://goo.gl/GfLpHK Kalathappam - https://goo.gl/kPdk2T Mia Kitchen Beginner's cooking channel - https://goo.gl/eEQ8gT Follow me on Facebook - https://www.facebook.com/MiaasKitchen/ Twitter - https://twitter.com/KitchenMia Mail me - miakitchen2014@gmail.com iOS App - https://itunes.apple.com/us/app/mia-kitchen/id1348204794 Android App - https://play.google.com/store/apps/details?id=xyz.appmaker.miakitchen

Vatteppam കള്ള് ഒഴിച്ച് കിടിലൻ സോഫ്റ്റ്‌ വട്ടേപ്പം /കള്ളപ്പം, ...

തനി നാടൻ കള്ള് ഒഴിച്ചു കിടിലൻ കള്ളപ്പം, വട്ടേപ്പം അരിപൊടി -2കപ്പ്‌ (ഫ്രൈ ആക്കിയത് നല്ലത്) ഏലക്കാ -2 കള്ള് -2കപ്പ്‌ തേങ്ങ -2കപ്പ്‌ തേങ്ങ വെള്ളം അല്ലെഗിൽ, തേങ്ങ പാൽ, വെള്ളം ഏതും ആവാം- 2കപ്പ പഞ്ചസാര -1കപ്പ്‌ ഉപ്പ -1tsp മിക്സിയിൽ അരിപൊടി തേങ്ങ വെള്ളം കള്ള് പഞ്ചസാര തേങ്ങ ചിരവിയറ് ഇട്ടു നന്നായി അടിച്ചെടുക്കണം കള്ള് ലാസ്റ്റ് ഒഴിച്ചുകൊടുത്താലും മതി.രണ്ട് ട്രിപ്പ്‌ ആയി അടിച്ചെടുത്തൽ നല്ലത്. ഇനി കള്ള് ബാക്കിയുള്ളത്ത്‌ ഒഴിച്ചു നന്നായി ഇളക്കി യോജിപ്പിച്ചു ഉപ്പ ഇട്ടു 8മണിക്കൂർ റെസ്റ് കൊടുത്തു പിന്നെ തുറന്നുമുകളിലെ പതഞ്ഞു പൊഗ്യത്തെടുത്തു കിടിലൻ കള്ളപ്പം ഉണ്ടാക്കി എടുക്കാം

Kerala Nadan Green Peas Curry - Peas Masala -Perfect with Chapathi,Paratha,Nan etc/Recipe no 142

Ingredients Green Peas-1 1/2 cup Big onion-2 Tomato-2 small +1/2 Ginger-garlic crushed -1tbsp Chilly powder-1/2tsp Kashmiri chilli powder-1tsp Coriander powder-1tbsp Turmeric powder-1/4tsp Garam masala -1/2tsp Fennel seed powder-1/4tsp Green chilly-3+3 Mustard seeds-1/4tsp Curry leaves- Coconut oil- Method Soak peas in water for at least 4 hours or overnight .(U can use fresh peas or frozen peas also) After that pressure cook it by adding salt and water. Heat oil in a pan . Spultter mustard seeds .. Then add curry leaves ..saute .. Add ginger -garlic paste and saute for 1 minute . Then add onion ,green chilli and pinch of salt. Saute them till the onion become light brown in colour. Now add all powders one by one in low flame . Saute until the raw smell goes.Now add tomato pieces and stir well .. Saute them well until the oil began to separate . Add cooked peas to this along with hot water ..Allow to boil for 10 minutes in medium flame .. Check the salt If  u want,u can add coconut milk in the end .. Finally add green chilli,curry leaves ,tomato and coconut oil and close the kadai for 10 minutes .. Then mix well .. Transfer this peas masala to the serving dish as.Serve with appam ,chapathi,poori,batura,puttu etc..

Ingredients
Soaked Rice
Grated Coconut
brown Jaggery
chopped Coconut
raisins
Yeast
Cadamom

method:-
Grind the rice
add jaggery , coconut paste , cardamom, yeast , roasted coconut & raisin, mix well and rest it for 6-7 hours after that take a plate/ bowl , grease some oil /ghee into a plate , pour the mixture 1/4 of the plate , steam it for 15-20 mnts., our Easter special vattayappam is ready.

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