Showing posts with label Coconut Milk. Show all posts
Showing posts with label Coconut Milk. Show all posts
Showing posts with label Coconut Milk. Show all posts
Showing posts with label Coconut Milk. Show all posts

Palappam - With Idly Rice - Vegan & Gluten Free

This Palappam / Lacey Appams -  Kerala style, is made with idly rice . I have already posted a recipe of Instant Appam .  
My friend a Keralite makes awesome food of her country, which, she often sends for me. I,  love her Kerala style of cooking and tasted many dishes from her kitchen. One of them are these soft and spongy appams really good and yum, which she makes with raw rice (will the share her the recipe soon). She serve this is Egg Stew, which is really yum. 
Since I, made this for my guest who were vegan's and vegetarians, served this with Vegetable Stew which was also a perfect combo. These palappam though made with idly rice which one would think will turn hard, but, that's myth, there is method that makes these really soft and delicious. 
Actually as I, was making, the first four my hubby and me enjoyed them just plain without any chutney, gravy or sauce, they were super soft and divine. You will love them do give this a try. Read my notes before trying this recipe.

Makes around 32 to 34 
Ingredients

3 Cups Idly Rice
2 Cups Packed Freshly Grated Coconut grated
4 to 6 Tablespoons Sugar
1 Teaspoon Level Salt
¼ Teaspoon Level Instant Yeast
Water- as needed

Method 

Wash rice thoroughly 3 to 4 times. Soak rice for minimum 3 to 4 hours .
After 4 hours, drain the rice and grind a cup at a time in small mixer jar with 2 tablespoons of grated coconut in 3 to 4 batches . Grind to a fine paste / smooth batter . Do not wash the mixer jar after you finish grinding. Keep it aside. 
This is the most important tip to make these appams soft.
Take one cup of batter in a sauce pan, add 1 ½ cup of water and mix well till well blended. Then on very low flame place the pan  and use a whisk to stir it. 

Let it cook until it thickens,by stirring continuously in low flame. After this thickness it will becomes shiny see pic.  Let this cool for 2 to 3 minutes then add a cup of batter and whisk it till it forms a smooth batter and it is just warm. Take half of this batter, in the same mixer jar along with half of the sugar quantity and instant yeast,  grind till well blended or forms a smooth paste. Add this to the ground batter. Again blend the remaining batter with the sugar till smooth.
Mix all this batter well with a whisk,  place this container in a bigger one that can hold it (so that if it spills, it does not dirty your counter and use the spilled batter- no wastage) cover with a lid,   keep it overnight or for  5 -6 hours or more depending on temperature of the room or the country you stay. 
I, finished grinding and completed the full process at 1 am / early hours - beginning of a new day. Still the batter nearly spilled out of the big pot by 6am. 
When the batter is fermented , now,  add the salt and mix really well. The consistency of the batter should be thinner than that of a dosa batter. So add water accordingly. Keep it a side for at least 15 minutes before beginning to make the appams.
Now heat a non stick appam chatty specially made for making appam . Drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter . Oil it and wipe it with kitchen towel ( do this for the first one only, do  not oil after this to make the remaining appams).
Take 1/3 cup ( for measurement - since this quantity is perfect for the pan) pour the batter in the middle of the pan and rotate the by holding both side handles.
 Place the pan on medium low flame and close it with the lid,  cook for 2 minutes, you'll notice that the center of apaam is cooked and edges start leaving the sides of pan ( these should be lacey , that is transparent on the sides ). At  this stage you can decide whether you want it crisp and brown on the sides (so if u want crispy appam cook bit more ,but don't burn them). I, removed them just when they started to leave the sides of the pan. Mine were white at the sides and the bottom golden. 
Taste the first one, adjust sugar and salt in the batter consistency if needed and then make the remaining appam's. The batter for me was perfect so I did not add any additional salt or sugar.
Serve appam with your favorite curry and enjoy, these soft , delicious and divine appams.  

We had these with  Mixed Vegetable Stew - Vegan & Gluten Free - Kerala Style

My Notes
Use only idly rice and not idly rawa, or else the result will not be the same.

Soak the rice for 4 hours only not more, this time is sufficient or else the rice will start to ferment and the taste will change.

Drain all the water in which the rice was soaking. Use fresh water a tablespoon at a time to grind. Preferably try and use a small blender its grinds faster and grinds to a fine paste with less usage of water. Do not add more water to the batter to make it thin at this stage, because after fermenting will is become a little more watery. So add water if necessary after the fermentation process.

I have used 6 tablespoons of sugar, you can  use more or less. According to me this quantity was just perfect.
Use only the quantity of yeast mentioned or else it will have a yeasty flavor and smell.

Add salt only after the batter is fermented.

If you feel the batter is fermented much earlier than you will like to use it. Then place the container / pot in the refrigerator, that's what I did.  

If you do have freshly grated coconut then use one can of coconut milk  for this quantity.

Labels : Appam, South Indian, Kerala, Vegan, Gluten free, Coconut, Coconut Milk, Flat Breads, Healthy, Main course, Breakfast

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Mixed Vegetable Stew Vegan & Gluten Free#Soupswappers


This is a Kerala Style vegetable stew.  It's so easy and delicious you must try this.  We had this with Palappam a vegan and gluten free appam.  Recipe follows.


Sending this to Soupswappers event theme is "Comforting Fall Stews" our host for the month is Colleen Delawder

Ingredients 

300 Grams Mixed Frozen Veggies
2 Medium Potatoes -cubed 
1 Medium Onion - finely chopped 
1 Medium Tomato - skinned & chopped 
2 Green chilly- finely chopped 
2 Teaspoons Level Red Chilly powder 
¼ Teaspoon Turmeric powder
2 Teaspoons Level Coriander powder
¼ Teaspoon Garam masala
1 Teaspoon  Salt or to taste 
1 Vegetable Seasoning cube
1 Cup Thick Coconut Milk 
A Sprig Curry leaves-few 
2 Tablespoons Coriander leaves-chopped
1 Teaspoon Mustard seeds
To Grind Coarsely Without Water  

1 Inch Piece Ginger - chopped 
4 Big Cloves Garlic or 6 Small Ones - chopped 
1/2 Teaspoon Level Fennel seeds

Method 
Pressure cook all the vegetables except peas by adding 1 1/2 of water and salt . Cook the peas separately, keep them a side. 
Heat oil in a kadai / pan and splutter mustard seeds.  Add green chilly, chopped onion and curry leaves , saute  till the onions start tor turn light golden then add  coarsely ground paste  of ginger-garlic - fennel seeds , seasoning cube , tomatoes and  saute well for t 2 minutes. Close it with a lid on low flame let it cook till the tomatoes soften and turn mushy, stir at intervals.  
When the tomatoes are mushy and release oil from the side add the cubed potatoes and saute on high flame for a minute or two, then add all the veggies and spices like turmeric powder,chilly powder, coriander powder and  taste for salt  then add, saute on high flame for 2 minutes .  Add 1 or 2 cups water according to the gravy required , close the kadai with a lid and on low  flame,  cook till the veggies are done.  When the veggies are cooked  and oil surfaces on top, then add coconut milk  and garam masala.  
Give it a good stir, and lightly stir it,  till it comes to a just a boil..Take  the kadai off flame .  Add the chopped coriander leaves .. Close the pan till ready to  serve.   .. So the very tasty vegetable stew  is ready to serve .  
This is a classic combination with Palappam.  Enjoy 
Labels : Mixed Vegetable , Stew, Gluten free, Vegan, Soupswappers, Kerala, Healthy, Coconut Milk


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Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice

This is a nutritious, healthy and a real comfort food. It has a  just right spice, if you are not well and want something tasty,  then you should definitely try this . You can make this with whatever veggies you have, there,  no need to use what I, have used. Its is a quick dish and it turns out really really good. This dish is also vegan and gluten free.
Well my daughter cleaned her plate.. it was so comforting and delicious.

Serves 2
Ingredients
For the Braised Veggies

6 - 8 Broccoli Florets - cut into small ones
1/2 of Each Red, Green & Yellow Capsicum - sliced
2 Tablespoons Celery - finely chopped
1 Cup Zucchini cubes
1 Small Onion - diced
1/2 + 1/2 Basque Chilly / Red Chilly - finely chopped
1 Tablespoon Parsley - chopped
1/2 Teaspoon Black Pepper powder
1.1/2 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Sugar

For the Tomato Gravy
3 Medium Tomatoes - blended
1 Large Potato - thinly sliced into half circles
1 Small Onion - finely chopped
4 Cloves Garlic - finely chopped
1 Green Chilly - chopped
1 Teaspoon Curry Powder
1/2 Teaspoon Mixed herbs
1/2 Teaspoon Red Chilly Flakes
1 Cube Vegetable Seasoning
2 Tablespoons Level Coconut Milk Powder
1.1/2 Tablespoon Olive Oil
A Handful of Basil Leaves
1 Tablespoon Parsley - chopped


For the Steamed Rice
1 Cup Heaped Brown Basmati Rice
1/2 Teaspoon Salt
1 Teaspoon Oil

Method
First Make the Steamed Rice
Wash the rice and place it in 5 cups to water to boil on high flame. When it comes to a rolling boil drain the water and keep just enough water to the level of the rice, add the salt and oil, stir it lightly and close with a lid, take 2 whistles on high flame. Your rice is done. When your ready to serve open the lid and fork it lightly.

For the Braised Veggies 

Heat a pan with oil. Add the onion & 1/2 the basque chilly, fry till the onion softens . Next add the three colored capsicum, zucchini, broccoli, salt, sugar, and pepper powder. Stir fry until they were mixed well. Cover it and let it cook in it's steam for 5 minutes.  The veggies should  be crisp so do not cook them till they are limp and soft. Remove it from the flame, added celery mix it and keep aside.

For the Tomato Gravy

Heat another pan with olive oil, fry the garlic till it releases an aroma.  Add the onions, 1/2 the chopped basque red chilly, green chilly and potatoes. Saute for a minute, cover and cook till the potatoes are half done.  Now add the blended tomatoes, mixed herbs, curry powder, red chilly flakes and a little water,  add the seasoning cube, cover and let the potatoes cook till done. 
Mix the coconut half cup water and add to the gravy, mix it well let this cook on a medium flame until the gravy thickens. Now add the fresh basil leaves (have used loads of basil leaves since I, have a plant in my kitchen garden.) and parsley to give this dish a beautiful aroma and taste. Take it off flame and it's ready to serve. 

To Serve

Place a mold of brown rice in the center of the plate. 
Top it with the braised vegetables and pour in the tomato potato gravy around the rice. 
Garnish it with parsley and basil leaves and enjoy this healthy, delicious,  perfect comfort meal.

You may also want to check this recipe

Brown Basmati Pulao
Labels : Brown Rice, Vegetables, Vegetarian, Vegan, Gluten free, Healthy, Main course, Tomato, Zucchini, Broccoli, Capsicum, Potato, Brown Rice, Coconut Milk

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Alcohol Chocolate Fruit Mini Bundts#BundtBakers

To day is our posting for Chocolate Bundt Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.

Makes 8 bundts

Ingredients  

150 Grams All Purpose Flour
150 Grams Butter
150 Grams Caster Sugar
3 Eggs
1/2 Teaspoon Baking powder
A pinch of salt
1/2 Teaspoon Mixed Fruit Essence
200 Grams Mixed Fruits
1 Tablespoon All Purpose Flour
1 Tablespoon Alcohol
1/4 Teaspoons Cake spice
100 Grams Semi Sweet Chocolate - melted
1 Tablespoon Coconut Milk - Can use normal Milk 


Method

These fruits are soaked in alcohol for year, whatever alcohol - can use what alcohol you wish. I soak 800 grams of mix fruits ( cranberries, cherries, mixed peels, black raisins, sultanas and prunes) in alcohol mix of rum, whisky, beer , vodka , bourbon. If you can't soak for a year then it should kept in alcohol for at least a month.

Before using this fruit mix, drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well. Took 200 grams from this mix.

Grease the bundts molds well. Keep aside
Mix the drained fruits with a tablespoon of flour and mix well keep aside.

Sieve the flour, salt, cake spice and baking powder well . Keep aside.  In a bowl break the eggs and keep aside.

Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add an egg at a time and continue beating till all the eggs are incorporated. Now add the essence, melted chocolate and coconut milk continue beating. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 
Pour this into the prepared bundt molds,  bake in a pre heated oven at 180 degrees for 20 to 25 minutes or till a skewer comes our clean.
When the cake is out of the oven immediately take a tablespoon of the drained alcohol pour it over every bundt. Let them cool completely and then un-mold. Sprinkle them with icing sugar.  

 Enjoy these yummy bundts.
 Can serve these as a dessert too with a scoop of your favorite ice cream.. yum yum... 

Labels : Bundts, Bundt Bakers, Chocolate, Mixed  Fruits, Alcohol, Eggs, Coconut Milk, Sweets & Desserts

Come see what we have baked up for you this month!

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Vegetarian Mulligatawny#SoupSwappers

Mulligatawny is prounced as Mulli ga towny. This is a classic Anglo-Indian soup, the name of which means pepper water.  This is an English interpretation of an Indian dish.  It's a curry soup, full of nutrients, a mouthful of goodness in every spoon. Simply delicious and comforting soup.
"Let's Go Meatless" Event for Soup Saturday Swappers was the theme given to us by our hosted Paula Begley.   Made this Vegetarian Mulligatawny soup for the event.
Serves 4
Ingredients

2 Tablespoons Butter
1 Onion - chopped
1 Big Carrot - finely diced
1 Fresh Red Chilli - chopped
3 Cloves Garlic - minced
1 Teaspoon Ginger - minced
2 Apples- skinned and finely diced
2 Big Tomatoes - finely chopped
1 Tablespoon Curry Powder
1 Teaspoon Roasted Cumin powder 

1/2 Teaspoon Paprika powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder
1/4 Teaspoon Cardamom powder
1/4 Teaspoon Black Pepper powder

1/2 Teaspoon Dried Thyme
1/2 Cup Masoor Dal / Red Lentils - soaked
4 Cups Vegetable Stock
2/3 Cup Coconut Milk
Salt to taste
Black Pepper powder to taste
Roasted Cashews for garnish
Chopped Coriander for garnish
Spring Onions for garnish

Method
Melt butter in a large pan / pot,  add the onion, carrot, and red chili, then sauté until the onions have softened. Add the garlic, ginger, apples and diced tomatoes.  Add in all of the spices and toss to coat. Add in the lentils, stock and let come to a boil. Turn the flame to low and simmer uncovered for 30 minutes. 
Puree about 75% of the soup in with a stick blender. Leave some of the chunks whole, as it gives a nice texture and consistency to the soup. Return the pot  back to flame,  stir in the coconut milk and just warm it( do not bring it to a boil). Taste and adjust for salt and black pepper as needed. 
Serve topped with cashew nuts and spring onions.
Labels : Vegetarian, Soup, Mulligatawny, Masoor dal, Soupswappers, Gluten free, Healthy Dinners, Coconut Milk

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Basic Overnight Oats With Add Ins #Foodieextravaganza

 Overnight Oats are perfect, make-ahead breakfast which is easy and healthy to have in the  morning.  It 's a complete and perfect solution to fuel your day. Make this overnight for the quickest breakfast or for a lazy and no cooking Sunday morning . 

For this month event for Foodie Extravaganza {Party}, our Host  Kathy Altman Walker, choose the theme  " Getting Back to Basics - Starting with Oatmeal! ".  Since I, have not posted this recipe, it was just the right choice to do so now.

Here, am, giving the options/ add ins that you can make for change of taste or according to the taste or nourishment of our child.  If you are lactose intolerant than use soy, almond or coconut milk.



This take's  just  2 minutes to make.  

Makes : One Large Serving Or 2 Small Servings

Basic Overnight Oats
Ingredients
1/3 Cup Plain Greek Yogurt - beaten
1/2 Cup Oats
2/3 Cup  Milk OR Almond / Coconut  / Soy Milk
1 Tablespoon Chia Seeds Or Ground Flax seeds
1/2 Teaspoon Vanilla Extract - optional - I did not add
Pinch Of Salt
1 Tablespoons Honey Or Maple Syrup

Method
Whisk together all ingredients  in a medium mixing bowl. 
Spoon it into a jar with a tight-fitting lid. Pour in the Soy Milk, spoon in the Honey or Maple syrup ( I used honey) Close and refrigerate overnight or for at least 4 hours before eating.

All add ins  should be added in the morning.  Expect for any powder like cocoa that's to be added  with the above basic mix

Add Ins 

Chocolate Overnight Oats
Add  2 Tablespoons Cocoa Powder Or Chocolate Chips.
  
Strawberry  / Strawberry Cheesecake Overnight Oats

Add
1/4 Cup Sliced Strawberries Fresh Strawberries
3 Tablespoons Softened Cream Cheese
Zest And Juice Of 1/2 Lemon

Pineapple Overnight Oats


Add 
1/4 Cup  Sliced Pineapple - tinned or fresh - I used fresh

Banana Overnight Oats
Add
1/2 ripe banana, chopped or mashed
2 tablespoons chocolate chips

I have drizzled a teaspoon of honey so that banana does not change it color.

Coconut Overnight Oats
Add 

1/4 Cup Flaked Coconut 
1/2 Cup Coconut Milk

Tropical Fruits Overnight Oats
Add
1/4  Cup chopped fresh or canned pineapple
1/4 cup chopped ripe mango
1/2 Ripe Banana - chopped or mashed
2 Tablespoons Flaked Coconut

Pumpkin Spice Overnight Oats
Add
1/2 Cup Plain Pumpkin Puree
1/2 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg

Make your choice of overnight oats and enjoy this loaded bowl of super foods and protein.

To make it Gluten Free, use gluten free oats.

Labels : Foodie Extravaganza Party, Oats, Breakfast, Overnight Oats, Pumpkin Spice, Tropical Fruits, Coconut Milk, Flaked Coconut, Banana, Chocolate Chip, Chia seeds,  Almond Milk, Soy Milk, Coconut Milk, Milk, Vegan, Gluten free 

Check the recipes of our other fellow bloggers

Basic Overnight Oats With Add Ins by Sneha's Recipe
Carrot Cake Oatmeal by A Day in the Life on the Farm
Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
Crunchy Granola by A Spoonful of Thyme
No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
Oatmeal Blueberry Bread by Karen's Kitchen Stories
Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Savory Oatmeal Bowl by Culinary Adventures with Camilla

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