Palakkad recipes

[Sowmya]

Hi all
I have categorised my recipes in the index for easy reference.Let me know your opinion.

Regards
Sowmya

[Pooh]

Thanks for indexing the recipes. It makes it now easy to locate any recipe.
Thanks

[R]

Good job, sowmya that you created index with lots of patience. It reallys helps a lot for quick reference.

Keep continuing yr excellent work!!

Rgds.

[Sowmya]

Dear All
Good news... We have been successful in our attempt to revive the old "kerala thread" the pioneer to the current "palakkad recipes" thread.
A special note of thanks,appreciation to CI who has given me a copy of all the recipes to be posted here for everybody' s benefit.
The recipe titles from the previous thread will be updated under the new title "Recipes to be cherished" as and when posted.
Will start posting the recipes soon.I have provided a link to mrs.Soma's recipes available in a seperate thread and so also to MRS.Chitra's onam recipes.

Enjoy..
Regards
Sowmya

[gvb]

Hi Sowmya
Congragulations on a truly tremendous work on both this thread and Mrs.Revathy's .U have been going about it in ur own quiet way but seeing how many recipes u have contributed in the index was a lovely surprise.keep going!

GVB

[Sowmya]

Mrs.Chitra's recipes

1.Neyyappam:
Ingredients:
Raw long grain rice 3 cups (soak the rice for 4-6 hours and blend to a coarse consistency)
All purpose flour 2 tablespoon (to prevent the Appam from sticking to the Appam griddle and to make the inside soft and fluffy.)
Light brown sugar (½ - ¾ lb)
Salt a pinch
Baking powder a pinch
Cardamom powder ½ teaspoon
Copra or fresh coconut piece sliced in to ¼ inch cubes (2 tablespoon)
Mix all the above ingredients and make a batter of dropping consistency like that of Dosa batter. (If too thick, the inside of the Appam will remain uncooked.)
Keep the batter outside for at least 6 hours. You may make the batter at night and make the Appam in the morning.
Method:
It is best to make this in Appam griddle. The one I have has seven moulds in it. The appams made in this will be hemispherical. If you don’t have an Appam griddle, you can use a wok. The Appams made in a wok may be flatter and use more ghee or a mixture of ghee and oil to make them.
Before heating up the griddle, I use non stick spray like Pam. Heat it up and then pour about ½ tablespoon ghee in each mould. Then pour the batter in each mould until it is half filled. When the bottom half is browned, turn it upside down with a fork to cook the top portion. When fully cooked remove the Appam and drain it on paper towel. Use fresh ghee to make the other batch and repeat this process until all the batter is used up.
The Appam can be eaten, warm or cold. It will keep in a refrigerator for a couple of weeks.

To make Unniyappam, just add 1 banana to the above recipe. You may blend the banana and brown sugar with the rice. Then add all the other ingredients and let it rest for 6 hours before making the Unniyappam.

2.Sweet Lime pickle with vinegar.

Ingredients:
Lemon or Lime 10 {Skin of the Lime (Green) is thinner than the Lemon (Yellow). Besides, Lemon tastes a bit bitter than the Lime. I use Lime to make this pickle.}
Salt to taste

Red chili powder 5-6 tablespoon (You may adjust this to your tolerance)
Garlic cloves 8-10
Fresh ginger 1” long piece – skin removed
Cumin seeds ¾ teaspoon
Mustard seeds 1 teaspoon
(blend the above ingredients to a paste, using Vinegar instead of water)

Sugar ¼ cup
Green chili peppers 6 (Slit them longitudinally)
Vinegar 1-2 cups (adjust the amount, to the desired level of liquid in the pickle)
Whole black pepper corns 1 tablespoon

Sesame seed oil ¼ cup
Mustard seeds ½ teaspoon
Fenugreek seeds ½ teaspoon
Curry leaves 5-6 sprigs

Method:
Boil water in a pot, large enough to hold the Limes. Turn off the stove. Place the limes in the boiled water for 15 minutes. Take them out and let them dry. Cut each lime length wise in to 8 slices. (If you prefer, you may slice them into smaller pieces) Sprinkle salt over the lime pieces, and keep them in the refrigerator over night.

Blend to a fine paste, red chili powder, garlic, ginger, cumin seeds and mustard seeds. Add vinegar instead of water, to blend them well. Keep it aside.

Heat up a saucepan, and when hot and dry add the sesame seed oil. Now add the mustard seeds and cover it with a lid to prevent splattering. Add fenugreek seeds and when they turn to a golden brown color add the curry leaves and the green chilies. Sauté for a minute or two and add the blended paste and mix well. Continue this until the oil floats on top. Now add the remaining vinegar and let it come to a boil. Remove the saucepan from the stove and let it cool. To this add the sliced lime. Mix well, adding the sugar and the pepper corns. Taste and adjust the salt and sugar if needed. Transfer this to a clean, dry bottle, when cold. Heat up about 2 tablespoon oil and let it cool. Pour this on top of the pickle in the bottle. Close the bottle with a lid only when the pickle is cold, and keep this in a cool place for a few days for the spices to soak in. Use a clean, dry spoon to serve the pickle. Once you open the bottle, you may keep it in the refrigerator.

[Sowmya]

Hi GVb
Thanks alot for your best wishes!

Regards
Sowmya

[Shoba]

Dear All
Good news... We have been successful in our attempt to revive the old "kerala thread" the pioneer to the current "palakkad recipes" thread.
A special note of thanks,appreciation to CI who has given me a copy of all the recipes to be posted here for everybody' s benefit.
The recipe titles from the previous thread will be updated under the new title "Recipes to be cherished" as and when posted.
Will start posting the recipes soon.I have provided a link to mrs.Soma's recipes available in a seperate thread and so also to MRS.Chitra's onam recipes.

Enjoy..
Regards
Sowmya

Incredible Sowmya! Keep up the good work!!

Thanks to Dev too for the linking system.

Shoba

[Sowmya]

Mrs.Chitra's recipes

3.Ladies Finger (Okra), as a side dish for rice.
Okra Fry
Ingredients:
Okra 12
Onion 1 (Medium size)
Garlic 2 cloves (Optional) – slice thinly
Green chili peppers 2 (depending upon tolerance)
Turmeric powder 1/8 teaspoon
Salt to taste
Oil 2 tablespoon
Method:
Wash and dry the Okra and the green chilies. Peel and cut the onion into thin long slices. Cut the Okra into 1/8 inch thick slices, keeping the knife at a slant. (45 degree)
This will expose more raw surface than cutting into round slices. Slice the chilies into thin round circles.
Heat up a saucepan over medium flame. Pour the oil and add the sliced onion. Sauté for 3 minutes and add Turmeric powder and salt. Add garlic and green chilies and mix well for a couple of minutes. The sliced Okra is now added and mixed well with the ingredients. Cover the pan for a minute or two, and let it steam. Remove the lid and cook the contents for about 5 more minutes without covering. Make sure that the slimy juice is completely absorbed and the okra and the onion are slightly fried before you turn off the stove. Taste and adjust the salt.
NOTE: The Okra will retain the green color, if you don’t cook them covered for long.

Sukhiyan
Sukhiyan is a sweet snack, made with whole Green gram, brown sugar and coconut as the main ingredients. After cooking, they are shaped into small Lemon sized spheres. These spheres are then dipped in all purpose flour paste and deep fried.

Ingredients:
Green gram (whole) 1 cup- Roast before cooking
Salt a pinch

Brown sugar ½ cup
Grated coconut ½ cup
Cardamom powder ½ teaspoons
Ghee 2 tablespoon

All purpose flour 1 cup
Salt a pinch
Make a thick mixture with just enough water

Method:
Roast the green gram in a heavy bottomed pan, until an aroma is released. Let it cool. Wash and cook the Green gram by adding a pinch of salt. Make sure that they retain the shape and not get mushy. When cooked, remove the lid and let all the excess water evaporate. Keep it aside.
Heat up a heavy bottomed saucepan. Add 2 tablespoon ghee and when it melts, add the brown sugar. Mix well and let the brown sugar melt. Now add the grated coconut and mix well. Add the cooked Green gram. Heat it up for a couple of minutes, mixing well, and remove from the stove. When cool, add the cardamom powder and mix well. Make small lemon size rounds with the green gram-brown sugar-coconut mixture.
Heat up a wok or a saucepan, and add 2 cups of oil. Place a dry wooden chopstick in the oil. If it sizzles, the oil is hot enough to fry the Sukhiyan. Dip each green gram rounds in the all purpose flour mixture. Make sure that it is completely coated with the flour mixture. Now carefully dip it in the oil and fry to a golden brown color. Drain them well with a slotted spoon, and place them on papar towels.

[Sowmya]

Mrs.Chitra's recipes

Tender Jackfruit Pan Fry: (iTichchakka poTiththuuval (Mal)
Ingredients:
Tender Jackfruit 1 can (Precooked and preserved in brine) [Available in the US, in Indian and Oriental stores. Thailand product is better than Philippines]

NOTE: If it is not preserved in salt water, immediately after opening the can, the contents become purplish. Even the salted product can become discolored if exposed to air too long. Therefore open it only at the time grated tender jackfruit has to be added to the sauce pan or Wok.

Onion a small one thinly diced.
Garlic 3 cloves sliced thinly (optional)
Green chili peppers 2 or according to tolerance. Cut into thin rounds.
Turmeric 1/8 teaspoon
Grated coconut 2 tablespoon
Salt to taste.

Seasoning:
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Split Black Gram (Urud dhal) 1 tablespoon
Dried chilies 2 or 3 broken to pieces
Curry leaves 3 sprigs

Method:

IMP: Do not open the tender Jackfruit can until you are ready to add it!

Heat up a saucepan (or wok) and when it is hot and dry, pour oil. Add the mustard seeds and close the pan with a dry lid, to prevent the splattering. Now add the split black gram, Red chilies, and curry leaves. When the black gram acquires a light golden color, add the thinly diced onion, garlic and green chilies . Add Turmeric and salt. Sauté for a minute or two after this. Reduce the heat to low or turn off the stove.

Open the can and drain the brine. Immediately place this pre-cooked, round Jackfruit slices in a food processor and grind coarsely using the Momentary button for 3-4 cycles. Transfer the ground Jackfruit to the saucepan and mix well. Close the lid and let it cook for a couple of minutes. Taste and adjust the salt. Add the grated coconut, heat and mix well.
This takes less than 30 minutes to prepare and will bring Kerala to your Kitchen table!

Traditionally, poTiththuuval is prepared, using powdered form of roasted black gram added to the fry at the final stage just before it is removed from the stove. In my personal experience, roasting the split Urud dhal as such in the fry enhances the taste, texture and flavor of this dish.

Details about the canned tender Jackfruit:
1. Caravelle (brand name)
Young green Jack Fruit in Brine
20 oz
2. Chaokoh (brand name)
Young green Jackfruit in brine
10 oz
These two brands are very good.
Another one which I tried is Budda.(brand name)
It was not tender and very fibery. The prepared
dish didn't turn out good at all.
(On the cans it is not written 'precooked'.
May be they are soft, because of the brine.)