Kallappam Stir Fry

#KallappamStirfry : I made Kallappam for breakfast and some balance quantity were there. So for dinner I made a stirfry with vegetables and Pesto rosso sauce.
Pesto rosso is an Italian sauce made by blending dried tomatoes, olive oil, basil, almonds or pine nuts, parmesan cheese, crushed garlic and basil.
To know more about this sauce go through the link given below :
http://en.wikipedia.org/wiki/Pesto

If this sauce is not available Schezwan sauce or tomato sauce can be used.

Here is the method of preparation.

Ingredients :

2 cups                                  Kallappam cubes
1/2 cup                                Cabbage nicely chopped
1/4 cup                                Onion nicely chopped
1/4 cup                                Carrot nicely chopped
1/8 cup                                Capsicum chopped
1/4 cup                                Coriander leaves
3 Tsp                                   Pesto [ adjust ]
1/2 Tsp                                Salt
1/2 Tsp                                Cumin
1 Tsp                                   Olive oil [ or any oil ]

Method :
Heat a kadai with oil over a medium flame on a stove.
Crackle cumin seeds and then add onion and coriander leaves [ save little to garnish ].
Saute for few seconds and add cabbage.
Saute for 3 minutes and the add carrot and capsicum.
Now add salt and mix well.

Then add kallappam cubes and pesto sauce.
Mix well with a ladle and keep stirring till the sauce is mixed well over the cubes.

Garnish with coriander leaves.
Transfer on to a serving plate.

Enjoy Kallappam stir fry!!!...

Note : To make it more spicy add enough red chilly powder and one or two green chilly chopped nicely.



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Spicy Masala Kallappam

Spicy #MasalaKallappam : The other day I prepared #Kallappam - Steamed Rice Cake and some leftover batter was in the fridge. I do not like to repeat the same breakfast for the day.
Suddenly an idea struck me. When we were living in Bangalore we used to buy a masala bun from VVV bakery. It used to be very spicy and flavorful. This kallappam tastes like a bread and why can't some spicy masala be added to the batter and get a spicy masala kallappam just like that masala bun.
Immediately got into action and prepared masala with onion, carrot, coriander, mint, green chilly & other condiments. It turned out very good and tasty too. No need to prepare any accompaniment as it is spicy and can be relished with tomato sauce.
Here comes the recipe.

Ingredients :
1 1/2 cups                              Kallappam Batter

For Masala :
1                                            Onion, chop nicely
1/4 cup                                   Carrot grated
1/4 cup                                    Capsicum chopped nicely
1/4 cup                                   Coriander chopped nicely
2 pinches                                Turmeric powder
1/2 Tsp                                   Salt

To grind  Coriander paste :
1/4 cup                                  Coriander
10 - 15                                  Mint leaves [ pudhina ]
3 - 4                                      Green chilly
1/2 inch                                 Ginger piece
2 cloves                                Garlic
1/4 Tsp                                 Cumin [ jeera ]

To Temper :
1/2 Tsp                                  Cumin
2 Tsp                                     Oil

Method :
Coarsely grind all the given ingredients without water and keep aside.

Keep a kadai on a stove with oil over a medium flame.
Splutter cumin and then add onion and coriander leaves.
Saute for 2 minutes and then add turmeric powder.

Now add the coriander masala paste and stir well.
Then add carrot, capsicum and salt.
Saute until all blend together.

Turn off the stove and add into the batter.
Mix well with a ladle.

Heat an idly maker on a stove over a high flame.
Grease a shallow bowl with oil and half fill with batter.

Steam cook for 12 - 15 minutes.

Check by sliding a knife into the steaming cake from the top.

If knife comes out with batter sticking to it, steam cook for another 2 - 3 minutes.

Then transfer onto a serving plate.

Cut into small pieces and serve with tomato sauce.




Note :
 It can also be steam cooked using an idly plate.

Enjoy with tomato sauce

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Kallappam - Steamed Rice Cake

#Kallappam  #SteamedRicecake : This is a recipe told by one of my dear daughters' friends and her recipe is at

https://www.facebook.com/groups/chefatlarge/permalink/689252851163360/

This is a traditional Kerala recipe passed on to her through her grandma. Originally the batter is fermented with toddy which is called ' kallu ' in Malayalam. That is how this rice cake got the name ' kallappam '.
Nowadays yeast is used to ferment the batter. So now I feel, it may be called Rice bread or Rice cake.

I followed her recipe and included ingredients that were available with me when I prepared it.

Let me present my version of Kallappam.



Ingredients :
2 cups                                  Raw Rice
2/3 cup                                 Cooked Rice
3/4 cup                                 Coconut scrap
1 Tbsp                                  Sugar
1 Tsp                                    Salt [ Adjust ]
1 Tbsp                                  Dry yeast
1 or 2                                   Dried Fig, make pieces
or include any other raisins.

Method :
Wash rice one or two times and soak for 2 hours.
Then grind raw rice, cooked rice and coconut in mixer grinder or wet grinder adding enough water into a nice batter.
The batter should be of idly batter consistency.
Add salt and sugar.
Dissolve yeast in 1 tbsp of lukewarm milk or water and then add to the batter.
Mix well and allow to ferment for 6 to 8 hours or overnight.

The batter would have fermented well and raised double its volume.
Now keep an idly maker with water on a stove over HIGH flame.

Grease a shallow bowl with oil.

The batter should be mixed well with a long ladle.

Half fill the bowl with batter.

Keep inside the idly maker over a steamer plate.

Steam for 12 - 15 minutes.
Check whether its done well inside by sliding a knife through it upto bottom of the plate.
If its not cooked well inside. the knife comes out with batter sticking to it.
Cook till its done.

Keep ready another plate in the same way to cook for next batch.

Take out the kallappam.

Run a spoon or knife along the rim of the kallappam.
Transfer on to a plate.

Make pieces and serve hot with kadalai curry or kuruma or chutney.

I served here with Coriander chutney.

Hot or cold the taste is too good!!





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