Kallappam Recipe in Malayalam | vellayappam Recipe

Kallappam

Ingredients

• raw rice - 1 cup
• grated coconut - 3/4 cup
• yeast 1/4 tsp
• sugar -2tbs
• cumin - 1/2tsp
• garlic -1clove
• shallots - 3-4
• salt as needed

 Method

• wash and soak the rice for minimum four hours
• grind the soaked rice into a coarse paste, first
• take 2.5tbs of coarsely ground rice into a sauce pan to make rice cream [kappi kachiyatu]
• add 3/4cup of water into this and cook on medium flame until thick, stirring continuously
• when it is ready, turn off the flame and allow it to cool
• meanwhile dissolve the yeast in a few water along with 1/2tsp sugar
• now grind the 'coarsely ground rice' into a fine paste
• pour this into a vessel
• further grind cumin,shallots and half amount of coconut along with yeast dissolved water
• now add sugar, cool rice cream [kappi kachiyathu] and remaining coconut into the mixer jar
• grind them for a few seconds and add into the ground rice
• mix very well 
• add more water if necessary;do not make the batter too thin or too thick
• cover it and keep it in a warm place for fermentation
•  fermentation time varies depending on the weather condition; for me it took four hours
• add needed salt into the fermented batter and mix well
• pour a ladleful of batter into a medium hot pan
• do not spread the batter
• when holes appear on top cover it and cook for a while
• flip it when the bottom is golden in colour 
• remove from pan when both sides are cooked
• repeat the same with the remaining batter
• serve the soft and delicious appam along with your favourite curry

Note

• I used idli rice for this recipe
• use good quality yeast
• instead of water, you can use coconut water to grind the rice

Easy Christmas Fruit Cake | Plum cake

Easy Christmas Fruit Cake

Ingredients

 for cake batter

• flour -180g (1+1/2 cup)
• baking powder - 1tsp
• salt - 1/4 tsp
• butter (softened) - 180g (3/4cup)
• eggs - 3
• brown sugar -  180g(1 +1/4 cup)
• orange juice - 2 tbs
• vanilla essence - 1tsp

 fruit mix

• cashews chopped - 1/4 cup
• dates chopped - 6 no
• cherry -1/4 cup
• raisins - 1/4 cup
• candied peel - 1/ 3 cup
• tutty fruity - 1/ 3 cup
• ground spices -1tsp  (1small piece of  cinnamon, 1 cardamom, 1 cloves, a small piece of nutmeg) 

  Method

 step 1 : prepare cake tin

• butter an eight inch round pan
• line ith butter paper 
• dust with flour and remove the excess flour
• note that baking time varies depending on pan size; when you use small size pan , the baking time increases.

step 2 : prepare fruit mix

• add the fruits into a bowl
• mix in the spice powder
• you can use fruits and nuts of your choice; when the quantity of fruit mix increases, baking time also increases

   step 3 : prepare cake batter

• in a mixing bowl cream together butter and sugar until light and creamy
• beat in 3 eggs one at a time
• add in vanilla essence and mix well
• mix together flour, baking powder and salt; sift into the butter mixture in batches
• use a spatula for folding
• fold in gently; over mixing results in tough cake
• add in the fruit mix into the batter and combine well
• pour orange uice and combine well; note that do not overwork the batter
• transfer the batter into the cake tin; spread evenly; tap out any air bubbles trapped.

 step 4 : baking

• bake in a preheated oven at 165 degree for 1 hours or when a toothpick inserted at the centre of the cake comes out clean
• if you bake this in high temperature, the outside will become brown and the inside will remain uncooked.
• when it is done allow the cake to cool completely in the pan[it may take two hours]
• then cut it and serve!

Japanese Cotton Soft Sponge Cake Recipe

Cotton Soft Sponge Cake

 Ingredients :

• maida/all purpose flour - 1/2 cup [60g]
• corn flour -2tbs[20g]
• sugar - 5 tbs [90g]
• eggs - 4
• milk -3tbs
• veg.oil -3tbs
• lemon juice -  1 tsp
• vanilla essence - 2 tsp
• a pinch of salt

 Method

 Prepare tin

• line a 6 inch cake tin with baking paper and keep aside

 Prepare batter

• mix together maida and corn flour and set aside
• separate egg yolk from the white
• into the egg yolks add 3tbs sugar, milk,oil and vanilla essence
• mix well
• sift in the maida - corn flour mix in three batches
• combine well and set aside
• beat the egg white for a minute
• add lemon juice, salt and remaining sugar in batches
• beat till stiff peak forms
• mix this with the yolk mixture gently
• pour this batter into the prepared tin and tap 3-4 times

 Baking

• place this in a large tin 
• pour hot water into the large tin 
• bake this in a preheat oven at 155 degree Celsius for 90minutes
• after  90minutes turn off the oven and let the cake sit in the oven for 5 minutes more; a sudden varation in temperture can cause a considerable shrinkage in size
• take the cake from the oven after 5 minutes
• remove the cake immediately from the tin and allow this to cool completely
• cut, serve and enjoy

 Note

• I used cold eggs for this recipe
• no need to grease the cake tin
• fold the egg whites [meringue] very gently into the batter;the air bubbles formed in the meringue is the rising agents of this cake,so make sure that they are undistrubed when you mix with  the batter
• use clean and dry bowl and beaters to whip the egg white;if there is a tiny bit of yolk or fat in the whites the won't froth prpoerly
• water bath is very important for this cake;it will maintain a steady temperature and also will protect the cake from craks on top
• baking time may vary depending on the oven