Gothambu Velleppam / Wheat Velleppam

Velleppam known by different names like appam, palappam etc is a common breakfast in Kerala...So today we are making Wheat Velleppam...

Ingredients

Wheat Flour / Atta: 2 Cups
Yeast: 1/2 Tea Spoon
Thick Coconut Milk: 3/4 Cup
Warm Water: 3 Table Spoon
Sugar: 3 Table Spoon
Salt
Water

Cooking Time: 20 minutes
Preparation time: 8 hours
Method

Add yeast to warm water along with a table spoon of sugar and mix well
Keep this aside for 10 minutes
Then add atta and thick coconut milk to it and combine well
Add water if required and make a smooth batter without lumps.  Consistency of the batter should be medium, not too thick or thin.
Cover and keep the batter aside for 7 to 8 hours or overnight to ferment
After the said time add rest of the sugar and required salt and mix well

Fermented wheat velleppam batter

Check the consistency of the batter, if required add little more water
Pour little batter into a appachatti turn the batter circular to spread the batter all round the appachatti
Close the lid and cook

Serve hot with chicken/vegetable stew or any curry of your choice.

Mutton in Spicy Yogurt gravy

Just give it a try........

Ingredients

Mutton / Lamb:  1/2 kg cut into small pieces

For Marination:

Yogurt: 1/2 Cup
Turmeric Powder: 1/2 Tea Spoon
Chilly Powder: 1 Table Spoon

Coriander Powder: 1 Table Spoon

Fennel seeds Powder: 1 Tea Spoon

Garam Masala Powder: 1/2 Table Spoon

Pepper Powder: 1 Tea Spoon

Salt

For gravy

Onion: 1 Big

Fennel Seeds : 1 Tea Spoon

Crushed Ginger: 1 Table Spoon

Crushed Garlic: 1 Table Spoon
Green Chilly: 2 - 3
Tomatoes: 2

Oil: 3 Table Spoon

Salt

Water

Curry Leaves

Preparation Time: 1 Hour

Cooking Time: 30 minutes

Method

Clean the mutton well and drain off all the water and put it in a bowl

To this add  all the ingredients mentioned under for marination and mix well

Cover the bowl and place in fridge for minimum 30 minutes

To a pressure cooker pour oil and add fennel seeds

Once it crackles add sliced onion and saute for 2 to 3 minutes

To this add slit green chilly followed by crushed ginger and garlic

Saute for 5 to 6 minutes and add chopped tomatoes and curry leaves

Combine well and then add the marinated mutton 

Add little water to the bowl and take all the marination left in the bowl and pour it to the curry

Mix well and add more water if required

Close the lid and pressure cook for 2 to 3 whistles and in reduced flame for around 8 to 10 minutes or until the mutton is cooked well

Switch off the flame and once the pressure is gone open the lid and check the consistency of the gravy.
If required keep on flame for some more time and allow the gravy to be thick

Serve hot with rice or roti

Note:

Adjust the spices accordingly

Jeera Aloo / Potato with Cumin Seeds

Lets make a Punjabi dish!!!!

Ingredients

Potatoes: 3 big
Green Chilly: 2
Ginger: 1 inch piece
Coriander seeds: 1 Table Spoon
Cumin Seeds: 2 Tea Spoon
Red Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Amchur Powder / Dry Mango Powder: 1/4 Tea Spoon
Oil: 3 Table Spoon
Salt
Water
Coriander Leaves

Cooking Time: 20 minutes
Method

Boil the potatoes till its cooked and peel off the skin and cut it into bite size pieces
Dry roast coriander seeds and 1 tea spoon cumin seeds separately and grind it to a coarse powder
Finely slice the ginger and slit the green chilly
To a pan pour oil and add 1 tea spoon of cumin seeds
Once it starts to splutter add slit green chilly and sliced ginger and saute for a few seconds
Reduce the flame and add coriander and cumin powder, red chilly powder, turmeric powder, amchur powder and salt
Stir for half a minute and the add the cubed potatoes and mix well
Roast on low flame for 8 to 10 minutes stirring in between.
Add coriander leaves and switch off the flame
Serve hot with rice or roti or as a snack or starter

Note:
Increase or decrease the spice levels as per your tolerance
Do not over cook the potatoes
Be careful while stirring the cooked potatoes.  

Chakkakuru Mezhukkupuratti / Jack fruit seeds Stir fry

A Common dish in my house during Jack fruit season!!!

Ingredients

Chakkakuru / Jack fruit seeds: 2 Cups
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Crushed Red Chilly Flakes: 1/2 Tea Spoon
Shallots: 6 - 8
Garlic: 4 - 5
Salt
Water
Curry Leaves

Cooking Time: 25 minutes
Method

Clean and slice the jack fruit seeds

Cook the jack fruit seeds in enough water adding turmeric powder, red chilly powder and salt

To a pan pour coconut oil and splutter the mustard seeds
Then add sliced shallots, garlic and curry leaves and saute for 2 to 3 minutes
Now reduce the flame and add crushed chilly flakes and mix well
To this add cooked jack fruit seeds and mix everything well
Close the lid and cook on low flame for about 5 to 8 minutes by stirring in between
Serve hot with rice

Note:
Adjust the spices accordingly
If you wish to you can add little crushed pepper also