February 27, 2018

Sivappu Arisi Aappam Red Rice Appam Recipe | Appam Recipes

Appam is a staple breakfast in South India. But Red Rice Appam is more healthier than normal white rice appam. I have tried it and it came out well. I strongly recommend for you too to try. 

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Recipe Cuisine : South Indian| Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time: 5 hrs

Red Raw Rice
2 cups
Red Parboiled Rice
2 cups
Urad Dal
1/2 cup
Fenugreek Seeds
1 tbsp
As required
Oil (for making appam)
As required

1. Wash and soak the red raw rice and red parboiled rice for 5 hrs.
2. Wash and soak the urad and fenugreek seeds together for 3 hrs.
3. First grind the urad dal into fine paste using grinder or mixie with sprinkle water little by little.
4. After ground the urad dal, take the urad dal paste from the grinder and keep it aside.
5. Grind the soaked rice mixture into fine paste.
6. Mix this ground rice paste with urad dal paste.
7. Add salt and mix them well with your hands. Close the lid of the pan and allow it to ferment for 8 hrs or overnight.
8. After fermentation mix the batter with ladle and transfer into small bowls. Then keep it in the refrigerator for later use.
9. Before making aappam, add little bit water with the batter. The batter should be in pouring consistency.
10. Heat the appam pan and pour few drops of oil. Then pour ladle full of batter into the pan. Now rotate the pan in a circular motion, so that the batter spreads all over the pan. See this video for how to make aappam.
11. Now pour few drops of oil and close the lid of the pan. Cook for 2-3 mins or till the appam is cooked well.
12. Then take it out from the pan and serve with spicy chutney.
    Tasty, Healthy  and colorful appam is ready! Serve with coconut milk and coconut chutney.

1. You should not use parboiled rice instead of raw rice. Raw rice only gives nice texture to the appam.
2. Adjust the urad dal level according to your urad dal.
3. Add white raw rice instead of red raw rice.

How to make flower Appam: 

February 22, 2018

Green Gram Curry / Kerala Style Cherupayar Curry

We make green gram curry with North Indian touch. But this green gram curry / Cherupayar curry is coconut based Kerala style curry. This goes well with Rice, roti, chapathi etc.,

Click HERE to view side dish Recipes.

Recipe Cuisine : South Indian / Kerala | Recipe Category: Side Dish
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 3 cups

Green Gram (pachai Payaru / Cherupayar)
½ cup
As required
Dry Roast and Paste:

Coriander Seeds
2 tbsp
Red Chilli
Cumin Seeds
1 tsp
Aniseeds / Sombu
1 tsp
Pepper Corns
½ tsp
Cashew Nuts
Grated Coconut or equivalent
¼ cup
To Temper:

1 tbsp
Cinnamon Stick
1 inch

1. Wash and pressure cook the green gram with 1 cup of water for 4-5 whistles in a medium flame. Otherwise cook till the green gram becomes tender.
2. Dry roast the coriander seeds, cumin seeds, aniseeds, red chillies and pepper corns till the nice aroma comes out. Keep the flame in medium.
3. Add cashew nuts with the above mixture and fry till the cashews become brown in color. Allow it to cool down completely.
4. Add coconut with the above mixture and grind them into a fine paste with little water using the mixie jar. Keep it aside.
5. Heat the oil in a pan, add cinnamon and cloves. Wait for few seconds.
6. Add finely chopped onion and sauté till they become translucent.
7. Add chopped tomatoes and sauté till the tomatoes become mushy.
8. Add ground paste ( from 4), cooked green gram (from 1) and salt. Mix them well.
9. Allow it to cook till they reach the thick consistency.
     Yummy and delicious green gram curry is ready to serve with Rice, Chapathi, Roti and Poori.

1. Adjust the chilli level according to you taste.

February 21, 2018

Cantaloupe/Muskmelon Honey Juice Recipe

This muskmelon (Cantaloupe) honey juice is not only healthy but also tasty juice. Muskmelons are rich Beta Carotene and low in calories Don’t miss to make this juice in this season.

Click HERE to view more Juice Recipes.

Recipe Cuisine : International | Recipe Category: Baking
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 cookies

Muskmelon (small size)
1 tbsp
As required                         
Ice Cubes (optional)

1.  Cut the musk melon into two halves.
2. Remove the seeds using the spoon.
3. Cut the musk melon into small strips.
4. Remove the skin of the musk melon using the knife.
5. Cut the melon into small cubes.
6. Add the melon and ice cubes in a blender. Blend them into smooth paste.
7. Add required water and blend again for 10 secs.
8. Strain the juice with juice strainer.
9. Add honey, mix them well and serve.

1. Add sugar instead of honey.
2. Ice cubes are optional. You can serve at room temperature.
3. Adjust the water level according to the juice consistency.

February 20, 2018

Spicy Diamond Cuts with whole wheat flour

This spicy diamond cut is very easy to make and delicious evening snack for kids. I have used wheat flour instead of maida. So this is healthy too and must try snack.

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Full Video:

Recipe Cuisine : South Indian | Recipe Category: Snacks
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 2 cups

Wheat Flour
1 cup
1 tsp
Cumin Seeds
½ tsp
Carom / ajwain / Omam seeds
½ tsp
1 tsp
Hot oil
2 tbsp
For deep fry

1. In a wide bowl, add wheat flour, red chilli powder, cumin seeds, carom seeds and salt. Mix them well with your fingers.
2. Add 2 tbsp of hot oil in the above mixture. Mix them with the spoon (because the oil is hot).
3. Add water little by little and knead it into a soft and pliable dough (like poori dough).
4. Close the lid of the bowl and leave it for 10-15 mins.
5. Take lemon size ball from the dough and roll it like chapathi but as thin as possible. Dust the rolling surface with the wheat flour.
6. Prick the chapathi with fork and cut it into small diamond shape pieces using the knife or pizza cutter or sweet somas cutter.
7. Remove the pieces carefully from the rolling surface and keep it aside. Do the steps (from 5-6) for the remaining dough.
8. Heat the oil in a pan, add a pinch of the dough in the hot oil. If the piece comes up immediately from the oil is the right temperature to fry.
9. Add the diamonds (from 7) little by little and cook them in a medium flame till they become crisp and sizzling sound stops completely.
10. Take them out from the oil and drain the excess oil.
11. Allow it to cool down completely and store it in a air tight container for later use.
      Crispy and delicious whole wheat spicy diamond cuts are ready!

1. Addition of carom seeds are optional.
2. You can add either cumin or carom seeds.
3. Don’t overload the oil.

February 17, 2018

Keerai Kootu Recipe|Keerai Recipes|Greens Recipes

There are many different styles of preparing Keerai Kootu. Many of them are interesting and have unique taste. This recipe is the style used by my family members. Check this out.

Click HERE to view 20+ Keerai Recipes.

Recipe Cuisine : South Indian | Recipe Category: Kootu
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 3 cups

Chopped Greens/Keerai *
2 cups
Split Green Gram (moong dal / Paasi Paruppu)
¼ cup
Turmeric Powder
½ tsp
To taste
2 tsp
To Grind:

Grated coconut or equivalent
¼ cup
Garlic Pods
Cumin Seeds
1 tsp
To Temper:

Coconut Oil / Cooking Oil
2 tsp
Mustard Seeds
½ tsp
Curry Leaves
1 spring
Red Chilli
Chopped Onion
2 tbsp

* Use Palak, siru keerai, mulai keerai, aria keerai etc.,

Preparation Procedure:
1. Clean the greens / keerai and wash them thoroughly. Then drain the water completely. Cut them into small pieces.
2. Remove the skin of the garlic and use.
3. Grind the coconut, garlic and cumin seeds into a fine paste using little water.
4. Remove the skin of the onion and cut them into small pieces.
5. Wash the moon dal and keep it aside.

Cooking Procedure:
6. Add keerai (from 1) and moong dal (from 5), and ¼ cup of water in a pressure cooker. Mix them well.
7. Pressure cook them for 1-2 whistles in a high flame. Allow it cool down.
8. After pressure has gone, add turmeric powder, sambar powder, salt and ground mixture (from 3). Mix them well.
9. Cook them for 5 mins or till the raw smell goes off.
10. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping.
11. Add curry leaves and broken red chilli. Sauté for them till the curry leaves become crisp.
12. Add chopped onion (from 4), sauté till the onion become translucent.
13. Add this mixture with keerai mixture. Cook for few more mins.
    Yummy and delicious Keerai Kootu is ready to serve.

1. Adjust the sambar powder level and red chilli level according to your taste.
2. You can use red chilli powder instead of sambar powder.
3. Small onion gives more taste than big onion. But you can use big onion also.

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