Thursday, 16 December 2010

Kaarayappam-Sweet/Plain


Kaarayappam(which is a traditional Malabar dish) is always mistaken as Unniyappam; whereas both are entirely different. It is easy to make when compared to Unniyappam  and could be prepared without much pre-arrangements. No need to leave it for fermentation also. It's so soft inside compared to Unniyappam.In India, we used to make this for marriage or any other functions when the house is loaded fully with guests . Both can be stored for a few days in an air-tight container. I'm not sure about the number of days as my kids won't allow for that. They love this and so will finish it off within 2 days. 

There is one more variation to this recipe. We cook it without jaggery and eat those for breakfast or dinner with some curries. That's why I have mentioned Sweet Kaarayappam. The other one looks white in colour. I don't have pictures with me now; but will soon post it. You can follow the same recipe;but without jaggery and cardamom powder.






Ingredients:
White Rice( Pachari)  1  cup, soaked overnight
Cooked Par boiled Rice (preferrably Triple 7 or U.S. Style rice) 1 cup
Jaggery 200gms
Cardamom powder
Salt 3/4 - 1 tsp
Sesame (optional) 1 tbsp

Method:

  1. Melt Jaggery by boiling alongwith water. The consistency of the syrup is not essential as we are going to add more water while grinding. Add cardamom powder to it. Pass it through a metal sieve.Let it cool.
  2. Grind soaked white rice alongwith cooked rice,water,jaggery syrup & salt. The parboiled rice we use here is Triple 7 as it won't turn good if use the Brown rice or the Palakkadan Matta.
  3. It should be of Dosa consistency.Now add sesame to it (optional)
  4. Heat oil in a Kaara (Appa Kaara) & when it starts boiling, fill the moulds with the dough.
  5. The heat should be adjusted to Medium-Low; otherwise the inner side will remain uncooked. First you can check by filling just one mould & taste it so that you can adjust according to that.
  6. When it is done on the bottom side, flip it over. Cook till it turns reddish brown color. Drain excess oil and serve hot!!



 This post goes to the  'Say Thank You Mom Event' hosted by Satya.. When she said in her event announcement 'There might be atleast one dish which your mom is best at and you prefer to have it only when she makes it and no one else.', this dish came to my mind . Even if this is a traditional dish, my Mom makes this the best and her kaarayappam is famous among close relatives and friends.So nothing better than this one.







8 comments:

  1. hi dear, me trying this soon

    ReplyDelete
  2. New template looks great Hasna..Appam looks soo cute and irresistible..

    ReplyDelete
  3. thnk u both....@Priya...we can't do any changes in the old one...had to stick to wat's given....so changed.. :)) now...am happy with it..

    ReplyDelete
  4. first time here this looks delicious

    ReplyDelete
  5. appam looks so cute....frst time hr..lov ur space will keep visiting!

    ReplyDelete
  6. J'ai appris des choses interessantes grace a vous, et vous m'avez aide a resoudre un probleme, merci.

    - Daniel

    ReplyDelete
  7. thnk u Daniel...so nice of u!!

    ReplyDelete
[Reply]

Thursday, 16 December 2010

Kaarayappam-Sweet/Plain


Kaarayappam(which is a traditional Malabar dish) is always mistaken as Unniyappam; whereas both are entirely different. It is easy to make when compared to Unniyappam  and could be prepared without much pre-arrangements. No need to leave it for fermentation also. It's so soft inside compared to Unniyappam.In India, we used to make this for marriage or any other functions when the house is loaded fully with guests . Both can be stored for a few days in an air-tight container. I'm not sure about the number of days as my kids won't allow for that. They love this and so will finish it off within 2 days. 

There is one more variation to this recipe. We cook it without jaggery and eat those for breakfast or dinner with some curries. That's why I have mentioned Sweet Kaarayappam. The other one looks white in colour. I don't have pictures with me now; but will soon post it. You can follow the same recipe;but without jaggery and cardamom powder.






Ingredients:
White Rice( Pachari)  1  cup, soaked overnight
Cooked Par boiled Rice (preferrably Triple 7 or U.S. Style rice) 1 cup
Jaggery 200gms
Cardamom powder
Salt 3/4 - 1 tsp
Sesame (optional) 1 tbsp

Method:

  1. Melt Jaggery by boiling alongwith water. The consistency of the syrup is not essential as we are going to add more water while grinding. Add cardamom powder to it. Pass it through a metal sieve.Let it cool.
  2. Grind soaked white rice alongwith cooked rice,water,jaggery syrup & salt. The parboiled rice we use here is Triple 7 as it won't turn good if use the Brown rice or the Palakkadan Matta.
  3. It should be of Dosa consistency.Now add sesame to it (optional)
  4. Heat oil in a Kaara (Appa Kaara) & when it starts boiling, fill the moulds with the dough.
  5. The heat should be adjusted to Medium-Low; otherwise the inner side will remain uncooked. First you can check by filling just one mould & taste it so that you can adjust according to that.
  6. When it is done on the bottom side, flip it over. Cook till it turns reddish brown color. Drain excess oil and serve hot!!



 This post goes to the  'Say Thank You Mom Event' hosted by Satya.. When she said in her event announcement 'There might be atleast one dish which your mom is best at and you prefer to have it only when she makes it and no one else.', this dish came to my mind . Even if this is a traditional dish, my Mom makes this the best and her kaarayappam is famous among close relatives and friends.So nothing better than this one.







8 comments:

  1. hi dear, me trying this soon

    ReplyDelete
  2. New template looks great Hasna..Appam looks soo cute and irresistible..

    ReplyDelete
  3. thnk u both....@Priya...we can't do any changes in the old one...had to stick to wat's given....so changed.. :)) now...am happy with it..

    ReplyDelete
  4. first time here this looks delicious

    ReplyDelete
  5. appam looks so cute....frst time hr..lov ur space will keep visiting!

    ReplyDelete
  6. J'ai appris des choses interessantes grace a vous, et vous m'avez aide a resoudre un probleme, merci.

    - Daniel

    ReplyDelete
  7. thnk u Daniel...so nice of u!!

    ReplyDelete