Any cook should be able to run the country - Vladimir Lenin

Recipes from Santha Subramanian

1. Palpayasam

1. Go through the Recipe at least twice to clear doubts and then start.
2. Collect all the items mentioned and place them nearby.
3. Stay Happy while Cooking.

Estimations in Quantity:

1. 1 Cup in Liquids = estimated at 200ml
2. 1 Cup in Solids = estimated at 200gms
3. 1 Handful = estimated at 100gms

Vessels and Utensils needed:

1. Thick Vessel
2. Pressure Cooker
3. Measuring Cup (200 ml)
4. Spatttulla
5. Spoon

Ingredients needed to Serve 4 Persons:

1. Raw Rice – 1 handful – 3/4 Tea Cup (100gms)
2. Milk– 1 Litre
3. Sugar –1 1/4 cup(250gms)
4. Condensed Milk – 1 Tin (400gms)

Method 1: -Wash the rice. Pour the milk in a thick vessel and add the washed rice and place it on the flame. Stir well. When it boils well remove from the stove. Place the cooker with two glasses of water in the flame and place the vessel with the boiled milk+rice mixture in it and cover the lid and put on the weight. Allow it to come to a whistle. Then simmer the flame for 20 minutes and switch off the stove. After cooling open the lid and add sugar and stir well. Then again cover the mixture in the cooker in the cooker with the lid and put the weight on. After 1 whistle let it simmer for 15 minutes and the switch off the stove. When it cools open and stir well.

The Palpayasam is ALL DONE!!!!!!!!!!!

Method 2: -Place a thick vessel or a cooker on the flame. Add the milk with ½ cup water and the washed rice. When it boils put the flame in simmer. Stir well frequently. Confirm the rice is cooked by pressing them between your fingers. When cooked add sugar and continue stirring. When the quantity reduces to Payasam consistency remove from the stove.

The Palpayasam is ALL DONE!!!!!!!!!!!

* If necessary for better tasting Payasam you can add 1 tin or ½ tin condensed milk. If you add condensed milk reduce the quantity of Sugar.

Recipes from Prabha Murali

1.a. Kerala Vellappam

Kerala Vellappam is a bowl-shaped thin pancake made from fermented rice flour. It derives its shape from the small special curved shape pan in which it’s conventionally cooked. It is called appachatti in Malayalam. Vellappam can also be made in normal skillet or nonstick pan like pancake. It is fairly neutral in taste and mostly served with some spicy curry or stews.

Vellappam is made from a batter using rice, coconut, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it’s cooked in the appachatti with a little oil. Ready-to-use instant appam podi-powder is now available at grocery stores. Traditionally Kerala appam recipe calls for the use of Kallu/Toddy for fermentation of the batter. The alternate methods for fermenting are yeast or cooked appam batter (Thari kurukkuiyathu-Cream of rice) instead of toddy.

Ingredients (1 cup = 250 ml)

2 cups regular rice (sona masoori, basmati, kolam or any variety)

1 cup parboiled rice or boiled rice or idli rice.

A fistful of poha (aval or parched rice) or cooked rice.

1 or 1.5 cups grated coconut Or 1 cup thick coconut milk

½ teaspoon dry active yeast.

2 tablespoon sugar.

Preparation for Yeast Solution:

Mix sugar with warm water. Add yeast, keep aside for 10-15 minutes or until a froth appears on the surface.

Preparation for Vellappam Batter:

Soak raw rice for about 4 hours and drain. Blend with cooked rice and grated coconut in a blender to get a smooth batter. Mix sugar, yeast solution and salt. Leave the mixture for fermentation for 8 hours or overnight.

(Note: You may use coconut milk instead of grated coconut while grinding the rice. In such case, be careful with the amount of water used while grinding. Coconut water is also used instead of water to hasten fermentation.)

Preparation of Vellappam:

Heat nonstick appachatty on a medium flame. Grease the appachatty with little oil. Pour one ladleful of appam batter to the appachatty. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape. Close it with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace with a soft center.

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