Dolce Delicous Cakes Blog is a perfect platform to take your cooking and baking skills to the next level.Its all about the ultimate guide to Authentic & Restaurant quality Indian and International cooking and baking Recipes.This blog is managed by me Asha Lajo
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Dolce Delicous Cakes Blog is a perfect platform to take your cooking and baking skills to the next level.Its all about the ultimate guide to Authentic & Restaurant quality Indian and International cooking and baking Recipes.This blog is managed by me Asha Lajo
To watch the completed video visit my Youtube Channel Panach
Visit My Facebookpage https://www.facebook.com/Panach-Cakes-693052864057243/?ref=hl
SUPER SOFT KOZHUKATTAI|OSHANA SPECIAL KOZHUKATTA|KERALA SOFT KOZHUKATTA|സോഫ്റ്റ് കൊഴുക്കട്ട|PANACH
Super soft Oshana special kozukattai .Kerala style soft kozhukatta. kozhukattai is a sweet of steamed dumplings made with rice flour dough and stuffed with a filling of coconut and jaggery.Kozhukatta Saniyarzhcha special soft kozhukatta .You can learn how to make a very soft and delicious kozhukattai with tips.How to make kozhukattai soft.How to make kozhukattai in Kerala style. I am giving many tips for making this soft kozhukattai.
Oshana Saturday is nearby.It's the day we make kozhkkattai. Associated with Easter 50 days lent.That Saturday is also known as Oshana shaniyazhcha, Lazarus shaniyazhcha ,Lazarus Saturday, and kozhukkatta shaniyazhcha.There is one symbolism connect with kozhukattai.This is the day when Jesus Christ raised Lazarus from dead.Kozhukattai was one of the favorite food of Jesus Christ.
The Lazarus family prepared Kozhukattai and Jesus Christ had kozhukattai with Lazarus family.So on Oshana Saturday, this same dish is prepared by the Christians of Kerala in honor of this event.In other parts of India, it is called Modak.
Ingredients
roasted rice flour 1 cup (250 ml cup measurement) 150 to 160gm
water 1 1/2 cup (375 ml)
jaggery 100 gm
water 1/2 cup (125 ml)
Shredded coconut 1 1/4 cup ( 125 gm)
cardamom powder 3/4 to 1 teaspoon
semi thick coconut milk 1/2 cup
semi thick coconut milk 1 to 2 cups
Method
Put jaggery in a pan,add cup water.Keep the pan on medium flame and melt the jaggery.Strain the jaggery syrup into a pan.Add grated coconut,cook this on a low flame. Keep on stirring.Add 1/2 teaspoon cardamom powder.Keep on stiring till the jaggery syrup dries up.The filling should be very soft. Do not overcook. Add 1/4 teaspoon of cardamom powder and mix well.Switch off the flame. Transfer this filling to a plate. Let it cool completely.
Boil 1 1/2 cup water. Add salt.Once it has come to a full boil add 1 cup roasted fine rice powder .Quickly begin to stir till all the rice flour is mixed with the water.Switch off the flame and mix it very well.Transfer this kozhukattai dough into a bowl.
If the dough is warm or slightly hot then begin to knead just like pidi and chapatti.Knead to a smooth and soft dough.
Make equal 8 balls from this dough.Make smooth balls without any cracks.
You have to make the same number of balls of filling as the kozhukattai dough.Make sure the filling has cooled down completely before making kozhukattai.make sure the filling is firm so that it doesn't crumble. Just squeeze every filling ball but not too firmly, where you lose the syrup
Take 1/4 cup coconut milk.Dip your fingers into coconut milk before making kozhukattai shape.This is a tip. This process will prevent the kozhukattai dough from sticking and shaping perfectly.This is my Sister in law's tip.Try to make all the thick parts of the shell of kozhukattai dough into a thin dough.Frequently dip your fingers in coconut milk.The kozhukkattai shell has to be even and of the same thickness.
Now keep filling in the shell and close it.Try to make all the thick parts of the dough into a thin dough.Gently roll again into a ball.
Pour 2 cups of coconut milk into a bowl.Now put the kozhukattai into the coconut milk, until the next kozhukattai is ready.This will ensure the soft kozhukattai.The kozhukattai has to be completely immersed in the coconut milk.This is the tip for making super soft kozhukattai .Make other kozhukkatta with same process.Now take the 1st kozhukattai from the coconut milk and move it into a plate.Now put the second kozhukattai into the coconut milk. Repeat the process.Prepare all kozhukkttas.
Boil the water for steaming the kozhukattai.Place the kozhukattai in the steamer.Cover and cook on high flame for 3 minutes, and reduce to low flame and steam the kozhukattai for 15 minutes .After 15 minutes, turn off the heat and open the cover. Do not take out the kozhukkattai immediately after opening it.Because it is so soft it has a chance to break if we take it quickly. Leave it open for 2 to 3 minutes. after 3 minutes take it out.
This kozhukkattai is very soft. This kozhukkattai is not very sweet.The filling of this kozhukkatai, as well as the outer cover, is nice and soft.
TIP The next day if you have leftover kozhukkattai , put it in coconut milk for 1 or 2 minutes and then steam it. Then it will be soft.
The inderi appam made by Thrissur Christian families on mid lent Wednesday.Paathi nombu Inderi Appam.Paathi nombu means midlent Wednesday. Christians observe the Great Lent during the 50 days prior to Easter. The 25th day of the great lent is known as mid lent Wednesday. This is shallow fried Inderi/indari /Indri/Inri appam. Thrissur style indri appam is yellow in color.
Ingredients
roasted appam rice powder 1 cup
uzhunnu /urad dal 1/3 cup
coconut oil 1/4 cup
chopped coconut pieces 1/2 coconut
chopped cheriya ulli (shallots)250gms
chopped curry leaves 3 stem
jeerakam (cumin seeds)1 1/2 teaspoon
pepper 3/4 teaspoon (optional)
garlic cloves 5
turmeric powder 1 teaspoon
salt
coconut shredded 1 cup
water
coconut oil for frying appam
Method
Soak the urad dal in water for 2 hours. Heat coconut oil .Fry coconut pieces until golden color. Transfer the fried coconut pieces to a plate.Fry chopped shallots in the remaining coconut oil.Transfer to a plate.Fry chopped curry leaves.
After 2 hours, wash the soaked urad dal and add little water and grind .Add 1 or 2 tablespoons of water to cumin seeds, garlic, and pepper and grind to a smooth paste.
Pour ground urad dal into a bowl. Addroasted rice powder,Add the paste of cumin seeds, pepper, and garlic,add fried shallots and curry leaves,fried coconut pieces,grated coconut, salt,turmeric powder and water . Mix well.Add some water to the mixie jar which we ground urad dal and add to this.Mix well.Cover and keep the batter aside for 1/2 an hour.
Keep aside 2 to 3 tablespoons of each fried coconut and shallots for later use.
After 1/2 an hour. Mix the batter well. Heat palappam chatti.Add 1 or 2 tablespoons of coconut oil to a palappam chatti.Pour 1 or 2 ladles of appam batter. Sprinkle fried coconut and shallots on top of the appam.
Cover and cook on low flame. Flip the appam after a few minutes.
Pour coconut oil on side of the appam. Shallow fry the appam until cook and crispy.
Pesaha Appam is the unleavened Passover bread made by Christians of Kerala on Maundy Thursday.Traditional Pesaha appam and paal recipe in Malayalam. Pesaha Indri appam.Pesaha Inri appam.Pesaha indari appam and Pesaha Inderi appam recipe,There are two types Pesaha appam.One is shallow fried pesaha appam (chutta Pesaha appam)and other one is steamed pesaha appam.Steamed Pesaha appam accompaniment with Pesaha paal.The Appam and Paal are prepared with extra care . The preparation would start from morning. By evening time, the whole family comes together for cutting the Pesaha appam.The head of the family should cut the Pesaha appam and serve Pesaha appam and Pesaha Paal. to other family members
I use the same recipe as my Mother's and Sister's.This Passover bread (Pesaha appam) is an easy Pesaha appam recipe as well as a soft Pesaha appam.
Pesaha appam
Ingredients
unakkalari or white rice (dosa rice ) 1 cup
urad dal 1/4 cup
garlic 3 cloves big
dry ginger 1 small piece
cumin seeds 1/2 to 4/3 teaspoon
2 to 3tablespoons of water for grinding dry ginger,garlic and cumin seeds
water for grinding rice
shredded coconut 2 cups
salt
Method
Pour water over the rice and let it soak for 2 hours.Put urad dal in a pan and roast urad dal on low heat till the urad dal turns light brown color.Transfer to a bowl and let cool.After cooling, transfer urad dal to a mixie jar and grind slightly coarse powder, transfer to a bowl
Put garlic ,dry ginger ,cumin seeds in to a mixie jar and add 2 tablespoons of water and grind to a fine paste ,transfer this to a bowl
After 2 hours wash the rice.Drain the water completely from the rice add it to the mixie jar,add water and grind the rice to a coarse paste. (This is my sister's tip The appam will be soft when the rice is ground to a paste.)
Transfer the rice batter to a bowl.Add urad dal powder ,shredded coconu,cumin, dry ginger, and garlic paste and salt .Mix well.adjust salt , garlic,cumin, and dry ginger according to your taste.Cover and keep it aside for half an hour.
After 2 hours,boil water in a steamer.Place a steel plate in the steamer.Pour the Pesaha appam batter into the plate .Using the palm leaf make a cross on the middle of the batter.Cover and cook on high flame for 5 minutes and reduce the flame .Cook on low flame for 15 minutes.
after 20 minutes check the appam if it is cooked.
Pesaha Paal
Ingredients
shredded coconut 2 cups
water for making coconut milk
(make 1 st extract of coconut milk 1 cup and 2 nd extract of coconut milk 1 cup)
cumin seeds 1 teaspoon
dry ginger 1 small piece
roasted appam /idiyappam rice powder 1/4 cup
Jaggery syrup
Jaggery 100 t0 150 gmwater 1 cup
Add water to shredded coconut and make 1 st extract of coconut milk 1 cup and 2 nd extract of coconut milk 1 cup
Grind together cumin seeds,and dry ginger . Transfer to a bowl, cover and keep it aside.
Put roasted rice powder in a pan.Add jaggery syrup , 1st extract of coconut milk and 2nd extract of coconut milk and mix well.Keep the pan on low flame . Stir continuously.Add cumin and dry ginger powder and mix well, adjust the sweet, cumin, and dry ginger powder according to your taste.Cook the Pesaha paal till it becomes a thick sauce.
Pesaha Appam.Pesaha Appam Chuttathu. Pesaha Appam is the unleavened Passover bread made by Christians of Kerala. Pesaha Appam is served on Passover night of Maundy Thursday. Passover bread is unleavened bread.
Pesaha appam can be made in two ways. One method is shallow fried in oil(Pesaha appam chuttathu). Another one is steamed Appam is called Passover bread and milk.
This is my aunt's recipe. I am making this appam with a slight variation from my aunt's recipe. Aunty used to make this appam on uruli (traditional cookware ) On top of the uruli, place a pot with charcoal. Thus the Appam is cooked with heat from the bottom and top. Pesaha appam is usually prepared on Woodfire (virakaduppu). Passover Bread(Pesaha appam ) made on a woodfire tastes good.
INGREDIENTS
raw rice (UNAKKALARI) or DOSA RICE 1 cup
urad dal 1/3 cup
shredded coconut 1 cup
thinly sliced shallots 200 gms
chopped coconut pieces 1 cup
curry leaves (optional)
garlic 3 to 4 cloves
cumin seeds 1 teaspoon
water 1 or 2 tablespoons for grinding garlic and cumin seeds
salt
water for batter
coconut oil for frying appam
Method
Pour water over the (unakkalari) rice and let it soak for 2 hours. Dry roast urad dal until golden color. Transfer this to a bowl and let it cool.
Add coconut oil 1/4 cup to a pan. Fry fry coconut pieces until golden color. Transfer the roasted coconut pieces to a plate. Fry chopped shallots in the remaining oil until golden color. Transfer to a plate. Fry chopped curry leaves (curry leaves optional).
Wash the soaked rice, drain the water completely, and spread it on a clean cloth or kitchen tissue for 10 minutes
let the rice semi-dry. Add the rice to a mixie jar and grind and sieve. Wash the soaked urad dal. Put the washed urad dal in the mixie jar add little water and grind. Grind garlic and cumin seeds with 1 or 2 tablespoons of water.
Transfer this rice powder to a bowl. Add urad dal paste to rice powder, add salt, add fried coconut pieces, fried shallots, curry leaves, the paste of cumin seeds and garlic, and shredded coconut. Mix well. Add water, don't make a thin batter. Now keep the batter aside for 1/2 an hour after mixing well.
Heat a dosa Tawa. Pour some coconut oil on the tawa and spread. Pour the appam batter over the pan and spread. Add little coconut oil to the appam for frying. Close with a lid. Put red charcoal on the lid. Keep the flame on low, cook until the Pesaha appam is crispy.
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