KADALA (BLACK CHANNA ) ROAST

In Kerala,usually we make kadala(black channa) curry as an accompaniment for PUTTU (a kind of staemed rice powder  dish)- a breakfast item.This kadala curry is  not  a dry one.Puttu is aversatile thing,since it goes well with so many accompaniments like- puttu -cherupayar( green gram) stew,puttu-kadala,puttu-pappadam,puttu-nendrapazham puzhungiyathu,puttu-cherupazaham,puttu-nenthrapazham neyyil varattiyathu,puttu-mutton stew,putt-egg roast,puttu-peas(mattar) kuruma   ------etc etc..But the kadala roast Iam going to post is adry one.It tastes good with uppma.

for kadala roast
black channa                                                       1 cup (soaked overnight)
ginger                                                                  1  big piece
garlic                                                                   10-12
shallots                                                                15
red chilli powder                                                  1 teaspoon
turmeric powder                                                  1/4 teaspoon
coriander powder                                                1 teaspoon
gharam masala                                                     1 teaspoon
oil                                                                        2 teaspoon
curry leaves                                                         2 or 3 sprigs
salt                                                                      to taste
Pressure cook  the channa with turmeric &salt.Crush together the shallots.ginger& garlic lightly.Heat a kadai. Pour the oil.Add the crushed  SGG.Saute it till it becomes a slight brownish.Add all the powders,curry leaves. When the raw smell goes,add the cooked channa,cook it till it becomes dry.UR CHANNA ROAST READY---

vellayappam&vegetable stew

Today I am going to post a beautiful breakfast recipe.Vellayappam & stew I like vellayappam very much.I was using a non stick appachatti earlier . But the coating was damaged and I have to abandon it. Then one of my friends told me that u can use an iron appa chatti. I bought one. And that was a disaster.The appams wont come off from the chatti.It will be sticking,torn apart and what not.Usually I attempt to make appams only on sundays. Y Always tell that,.if I am to make appams,attempt only on sundays ,so that u can make alternate arrangements. At last I bought another non stick ware. So this sunday I made appams.The best combination is vegetable stew.

VELLAYAPPAM
Ingredients
Raw rice 1 cup
coconut 1/2 cup(GRATED)
Rice(cooked) 1 teaspoon
yeast 1teaspoon
salt to taste
Soak the raw rice in water for 5 to 6 hours.
Grind together the soaked rice,cooked rice,coconut to a smooth paste. Put the yeast in half a glass of lukewarm water.( U can add 1 or 2 teaspoons of sugar to the yeast). After the yeast has risen, add this to the ground paste.The consistency of the batter should be similar to that of dosa -batter.This shall be kept overnight. Next day u can make appams. Heat the kadai. Pour the batter .Then make the batter go round the kadai by turning the kadai in a circular motion with both ur hands.Cover it with a lid. When it is done,take it with a laddle.

VEGETABLE STEW
Ingredients

potatoes 3
carrots 2
beans a few
cauliflower 10 or 12 florets
green peas 1/2 cup
green chillies 2or 3
ginger a small piece
turmeric powder 1/4 teaspoon
coconut milk 1 cup
Boil all the vegetables with turmeric powder,green chillies.ginger.When the vegetables are done pour the coconut milk. Just heat it only,dont allow it to boil.
Add curry leaves and serve.