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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Puttu

#Puttu : This is a sweet dish prepared using rice flour, coconut scraping and jaggery. Rice flour is steamed and then mixed with coconut jaggery mix. This is different from Kerala style puttu. There are many versions of puttu and also the method of preparation varies from people to people and region to region. Here I am going to present a recipe for puttu which I learned from who else, my mother only.
Here comes the recipe.

Ingredients :
2 cups                                Rice flour
1 cup                                 Jaggery
1 1/2 cup                           Coconut scraping
1 Tsp                                 Cardamom powder
1/2 Tsp                              Salt
2 Tsp                                 Ghee
3 Tsp                                 Gingelly oil [ till oil ]

Method :
Heat a heavy bottomed kadai on a stove over a slow flame.
Add rice flour and keep stirring until it gets hot and could feel the heat when you touch it.
Do not over roast the flour.
Turn off the stove.

Transfer the above dry roasted rice flour into a basin or wide mouthed vessel.

Add salt with 1/8 cup of water.
Sprinkle this water over the flour and rub with fingers.
The flour and the salt water are rubbed with fingers so that the resultant texture looks like breadcrumbs.
If needed sprinkle some more plain water and mix well.
The flour should be wet and if you try to make a ball its not possible to make and would break away.

Keep Idly maker with water on a stove over HIGH flame.
Place steamer plate/ idly plate inside it.
Transfer the wet rice flour on to a clean cloth and make a bundle.
Keep this bundle over the steamer/idly plate.
Close the lid and steam it for 10 to 12 minutes.

Now take jaggery in a vessel and add 1/3 cup of water.
Heat over a medium flame and stir until jaggery dissolves completely.
Take away from the stove and strain through a filter to remove sand, stones and any other impurity.

Now again take jaggery dissolved water in a heavy bottomed vessel.
Heat over a medium flame.
Add coconut scrap and keep stirring with a ladle until water evaporates.

After sometime the mixture thickens and coconut and jaggery blend together.
Turn off the stove when the mixture becomes viscous and sticky between fingers.

Now take out the steamed rice flour from idly maker and transfer into a basin / wide mouthed vessel.
Add 2 Tbsp of prepared coconut jaggery mixture.
Mix well using a ladle after adding ghee and gingelly oil.

If necessary add some more mixture to get desired sweetness.
Add cardamom powder and mix well.

Store in a clean and dry container.
Cool it down to room temperature before closing the container with lid.
It can be stored in room temperature for two days.

Ah! Aha!.. mm... yummy puttu ready!

Simply enjoy as it is or with any other snack like vadai, 

bajji or pakoda.

Note :
The remaining coconut jaggery mix can be stored in a clean and dry container.
It can be used next time or can be enjoyed as it is!






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Murungai Keerai Paal Saaru

#MurungaiKeeraiPaalSaaru : #Murungaikeerai is nothing but the leaves of drumstick tree.
The scientific name is Moringa oleifera.

Drumstick tree finds a place in the back yard of each and every house in my native place, Tamil Nadu.
I brought some stem cuttings from my place and planted around my home in Raipur. Green shoots came out two or three times but withered away within a week. Then planted three small saplings given by one of our friends during last monsoon. Those three trees have grown up so well and I use the leaves regularly in my food.

The most nutritious part of drumstick tree is its leaves. The leaves are packed with the most valuable vitamins such as Vitamin B, C and A and minerals like Calcium, Magnesium and Potassium. The point to be noted is that Murungai keerai retains its nutritional value even after cooking.
These leaves are very good for mouth & stomach ulcers and also to get rid off other skin diseases.
Fresh leaves as well as dried powder of these leaves are being recommended to combat malnutrition among children and nursing mothers.

These leaves should be used in our regular diet at least twice a week in any form. Murungai keerai can be used for garnishing sambar [ when hot ] just like coriander leaves which makes it more tasty and gives a nice flavour to it. Koottu [ lentil ] can be prepared with green gram or thuvar dal. One more delicious and tasty recipe is paal saaru. Paal saru is prepared using coconut milk, a great remedy for mouth and stomach ulcers just like manathakkali keerai paal saaru.

Here let me present a very simple but nutritious recipe called paal saaru using murungai keerai.

Ingredients :
1/2 cup                                          Tender murungai keerai
1/3 cup                                          Coconut scrapping
1/2 Tsp                                          Cumin
1/4 Tsp                                          Salt [ adjust ]

To Temper :
1/2 Tsp                                         Cumin
2 Tsp                                            Small onion nicely chopped
1/2 Tsp                                         Gingelly oil [ Till oil ]

Method :
Wash the leaves and chop nicely.
Take 1/2 cup of water in a vessel and heat over a slow flame.
Add cumin, salt and chopped leaves.

Cook until the leaves become soft.
The leaves should retain its color but well cooked.
Turn off the stove.

Now keep a kadai over a slow flame.
Crackle cumin and then add onion.
Saute until onion gives out nice aroma.
Pour over the cooked leaves.

Take coconut scrapping in a mixie jar.
Run the mixie without adding water for a second only.

Add 1/8 cup of lukewarm water and again run for a second only.

Strain the milk through a filter into the vessel containing cooked murungai keerai.

Press the coconut using a back of a spoon / ladle to get the milk.

Put the coconut scrap settled over the filter again into the mixie jar.
Add 1/8 cup of water.

Run the mixie for a second and again strain through the filter into the same vessel containing cooked leaves.

In the same way take milk third time also.
Finally discard the coconut scrap.

Mix well. Adjust salt.
Murungai keerai paal saaru is ready.

Take hot white rice in a plate.
Add paal saaru liberally and mix well with hand.
Relish with murungaikai sambar or with any curry of your choice.

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