chettinad kandarappam /sweet appam recipe

chettinad kandarappam /sweet appam recipe

chettinad kandarappam / sweet appam recipe

chettinad kandarappam / sweet appam recipeThe single word chettinad is very powerful by itself and it has tied the whole world with its strong aromatic distinctive cuisine.This chettinad kandarappam is a new dessert for me to try. This as a karthigai deepam special this time and it turned to be damn good. I got the recipe from solaiachiskitchen but not followed her recipe exactly but took it as a base and did it. She has used two types of rice but I have used idli rice chettinad kandarappam / sweet appam recipealone but have added all the dals mentioned. Iam doing it for the first time and chettinad kandarappam was soft inside with mesmerising crispy edges with cardamom flavour. It may be a festive item but it will sure be a common snack for every one. Soaking the dal and rice for long hours is most needed to get a good puffy appam without a need for adding any cooking soda are any fancy thing. Coconut is yet another important ingredient that enhances the taste of this chettinad kadarappam.

 

chettinad kandarappam / sweet appam recipe

 

INGREDIENTS:

Idli rice/ idli arisi – 1 cup
Urad dal/ulundhu(whole) – 21/2 tbsp
Moongdal/pasiparuppu – 2 tsp
Toor dal/thuvaram paruppu – 2tsp
Bengal gram dal/kadala paruppu – 11/2 tsp
Jaggery /vellam – 3/4-1 cup
Grated coconut /thengai – 3-4 tbsp
Cardamom powder – 3/4 tbsp,oil for frying(groundnut oil)

METHOD:

 

chettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipe1.Take rice and dals together and wash it well and soak overnight or atleast for 6 hours.
2.Take a mixie and put all the drained contents into it.

chettinad kandarappam / sweet appam recipe3.Take a vessel with jaggery and little water make it to melt completely.

chettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipe4.Filter it directly into the jar and add cardamom powder also and before grinding it to a smooth batter add coconut and grind.

chettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipe5.Keep a thick bottomed kadai with sufficient oil to fry appam and let it heat.
6.The batter should be lightly thin than the idli batter.
7.Stir well and pour with help of a laddle into the oil and let it cook keeping the flame high and low as required,so that the insides are also cooked.
8.When golden take out in a tissue and serve.

 

aam shrikhand recipe /mango shrikhand /amrakhand

dessert

NorthIndian

2

aam shrikhand recipe /mango shrikhand /amrakhand

Ingredients

  • Mango pulp - 1 cup
  • Hung curd - 11/2 cups
  • Sugar - 3-4 tbsp
  • Some saffron strands
  • Some mixture of almonds and pistachios chopped

Instructions

  1. Hung curd means you have drain all the liquid if any from the curd you can do this by taking curd in a muslin or cheese cloth and hang it for some time so that all the water is drained.
  2. Keep all ingredients ready ,add saffron strands directly to the curd and mix and keep.
  3. In a mixer jar add all the ingredients given except nuts  make a smooth puree.
  4. Garnish with nuts.
  5. Store it in fridge for some time.
  6. Serve and enjoy it as chilled dessert.

Select non fibrous ripe mangoes. Use hung curd and serve it chilled. You can use cardamom powder instead of saffron.

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