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Lola's Kitchen
Monday, June 13, 2011
BOILED RICE AAPPAM
There are so many varieties in making aappams. Appams can be prepared either with Boiled rice or raw rice. For fermenting the aappam batter, peopel use coconut water, yeast, and soda bicarbonate. Some people prepare kanji with a handful of semolina and add to the batter when it is cooled. Some people grind the batter, remove it and wash the grinder with a little water. They prepare kanji with this washed water and add to the aappam batter when it is cooled. In this way, the aappam will be very soft the next day. Coconut paste is also the best fermenting agent for soft aappams. This aappam recipe belongs to my mother as well as my mother- in- law. This is a very simple preparation but it is very tasty and very soft.
For accompaniment, my mother always prepares coconut milk flavoured with cardamom powder and sugar. My mother in law prepares coocnut milk and jaggery syrup seperately. I always prepare this coocnut milk with the jaggery syrup for the first day and for the second day I prepare either chciken kurma or vadai curry.
புழுங்கலரிசி ஆப்பம்
Ingredients:
Boiled rice- 4 cups
black gram- a handful
fenugreek seeds- 1 sp
curd- half cup
cooked rice- 1 cup
soda bi carbonate- 1/4 sp
salt to taste
Procedure:
Soak the boiled rice and the black gram with the fenugreek seeds seperately.
Grind the black gram first to a fluffy texture.
Remove it and then grind the boiled rice to a fine batter.
At the last stage add the curd and the cooked rice and grind nicely.
It will be good if the cooked rice is one day old.
Add enough salt, mix well and allow the batter to ferment for at least 8 hours.
Before cooking, mix in the soda bi carbonate well and leave it for 30 minutes.
Then heat the aappam pan, pour a small cup of batter and spread it thinly at the corners and thick at the center.
Cover with a lid.
The fire should be medium.
when cooked , take away the aappam.
The dlicious spongy aappam is ready now!
For accompaniment, my mother always prepares coconut milk flavoured with cardamom powder and sugar. My mother in law prepares coocnut milk and jaggery syrup seperately. I always prepare this coocnut milk with the jaggery syrup for the first day and for the second day I prepare either chciken kurma or vadai curry.
புழுங்கலரிசி ஆப்பம்
Ingredients:
Boiled rice- 4 cups
black gram- a handful
fenugreek seeds- 1 sp
curd- half cup
cooked rice- 1 cup
soda bi carbonate- 1/4 sp
salt to taste
Procedure:
Soak the boiled rice and the black gram with the fenugreek seeds seperately.
Grind the black gram first to a fluffy texture.
Remove it and then grind the boiled rice to a fine batter.
At the last stage add the curd and the cooked rice and grind nicely.
It will be good if the cooked rice is one day old.
Add enough salt, mix well and allow the batter to ferment for at least 8 hours.
Before cooking, mix in the soda bi carbonate well and leave it for 30 minutes.
Then heat the aappam pan, pour a small cup of batter and spread it thinly at the corners and thick at the center.
Cover with a lid.
The fire should be medium.
when cooked , take away the aappam.
The dlicious spongy aappam is ready now!
Miss Julia's Kale Chips
Honey mustard salmon. Tofu steaks with maple marinade. Whole grain spaghetti with cheesy turkey marinara. Sound like offerings at one of Chicago's hip cafes? Well, the dishes are all part of the lunch menu at the Academy for Global Citizenship where students can also opt for soy milk. During a recent visit, children from kindergarten to third grade buzzed around me in the school's edible school yard. Some watered plants, others pulled weeds and a handful mimicked the dance moves of a teacher. Rosie, Daisy and Bluebell shared the green space. When the school's executive director Sarah coaxed the hens from their coop, they casually pecked about like contented farm animals. Thanks to the trio, the students know where eggs come from. They come from chickens.
By preparing meals with ingredients free of hormones, pesticides and antibiotics, the school seeks to promote student health. And it has bred many discriminating eaters. According to parents, students often grill them at the grocery store."Is that organic?" "Did you remember the soy milk?"
The school also offers workshops to engage the local community. The workshops include cooking classes and tastings that allow parents to sample school meals for themselves. According to Miss Julia, who leads the workshops, many parents seek information on culinary nutrition.
The school recently created a booklet to share its unique recipes. It includes dishes like tempeh bean chili and breakfast quinoa with dried cherries, raisins and pecans. It also has instructions for the school's kale chips which are included below.
MISS JULIA'S KALE CHIPS
This recipe transforms kale's frilly leaves into whispy bites with the lightness of nori. I could easily devour a bowl full. Many thanks Miss Julia!
Serves 4 adults
INGREDIENTS
2 bunches kale
2 tablespoons olive oil
2 to 3 large garlic cloves, minced
Sea salt and pepper to taste
1 tablespoon toasted sesame seeds
INSTRUCTIONS
Preheat oven to 375 degrees.
Rinse kale and pat dry. Remove and discard thick ribs and roughly chop leaves.
Pat leaves dry again. In a large bowl, toss with olive oil, garlic, salt and pepper.
Spread on two large rimmed baking sheets.
Bake for 15 to 20 minutes, stirring every five minutes or so until leaves are crisp on edges and slightly browned.
Sprinkle with sesame seeds before serving.
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