Aappam

Ingredients

Raw Rice - 2 cups

Par boiled Rice - 1 full hand

Urad Dal - 1 tsp

Fenugreek Seed - 10-15 nos.

Grated Coconut - 1/2 cup

Boiled Rice - 1/2 cup

Sugar - 1/4 tsp

Yeast - 1/4 tsp

Aappa soda

Coconut oil

Yeast foam water : Take 2 spoons of luke warm water add sugar and yeast then foam will come.

Method

• Soak Raw rice, par boiled rice, urad dal and fenugreek seeds for 10 - 12 hours
• After 10 -12 hours grind the soaked items after 5 minutes add the grated coconut and boiled rice and grind it to fine paste.
• Then add salt and yeast foam water mix well and leave it for overnight to ferment.
• Now Aappam batter is ready to do.
• Before making appam add aappa soda mix well make the batter very thin consistency
• Heat the aappam pan, drop 2 drops of coconut oil and coat the pan
• Now add a ladle of batter in the center of the pan. Holding both the handles of the pan, rotate in clockwise so that batter spreads all around in a circle, the remaining batter will come to the center. After that close the pan with the lid. After 2-3 minutes appam is cooked the edges start turning brown and it will come off easily from the pan.
• That's it now hot hot aappam is ready to eat. Coconut milk is the best side dish for appam. Kuruma, Chutney, chicken curry or egg curry also go fine with appam.

Another Method

Do everything as per the above steps except the yeast foam water. Just mix with salt and leave it for fermentation. Before making aappam add baking soda and make the aappam, you will get the perfect aappam like inside soft and outside crunchy.

Mushroom Rice

Ingredients

Basmati Rice - 2 cups
Onion - 1
Tomato - 1
Green Chili - 1
White Sliced Mushroom - 1 Packet
Ginger & Garlic - 2tsp
Ghee - 1 tsp
Oil
Fennel seed - 1/4 tsp
Bay Leaf - 2 or 3
Cinnamon - 1 stick
Cloves - 2 nos.
Cardamom - 1
Star Anise(star poo) - 1/4
Mint Leaf - 7-10
Coriander Leaf - small bunch
Red Chili Powder - 1/4 tsp
Coriander Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 4 tsp(optional)
Curd - 1 tsp(optional)
Water - 3 cups (cooker), 5 cups (normal pan)
Salt

Method

• Cut the onion, tomato in thin slice and green chili in straight
• Cut the mushroom into half
• Soak the rice for 30 - 60 minutes

1. In a pan or cooker heat the ghee and oil then put all the whole gram masala. 

2. Add the onion once it gets transparent add the green chili, after 1 minute add the ginger and garlic paste  once raw smell gone add the leaves (mint and coriander)

3. Now add the tomatoes and stir well after 3 minutes add the powders (Red, Coriander and Turmeric)

4. Now add the sliced mushrooms and stir well add salt and put the lid, now and then stir well after 5 minutes if water required to cook mushroom add the water or else mushroom itself leave the water it will cook with that water itself.

5. This one is optional if you want to add coconut milk and curd you can add at this stage once mushroom cooked.

6. Add the water as i mentioned above, if you use cooker or normal pan

7. Once the water boil add the rice, before adding rice check the salt level.

8. If you use cooker within 10 minutes your mushroom rice will be ready. If you use the normal pan 20 - 25 minutes rice will be ready.

Tasty Mushroom Rice is ready to eat now.