Achappam

Achappam is a favorite snacks among malayalees. It is very easy to make and kids will love it. Taste close to pizzelle cookies. You can store in airtight container and store it for a month. This usually finish in a couple of days at my house.

Rice flour               1/2 cup

All purpose flour    1/2 cup

Sugar                      1/4 cup

egg                          1

Coconut milk            enough to make thick batter

Black sesame seed    1/4 tsp

Salt                             pinch

Oil                              for frying

In a large bowl beat eggs and sugar. Add both flours, sesame seeds salt and mix well. Add coconut milk gradually to make thick batter without any lumps.( dosa consistency). Use a wire whisk  or an electric whisk to make the batter. Let it sit for 15 minutes. Heat the oil in a pan. dip the achappam mold in the oil. when the mold is hot enough, take the mold out of the oil and dip it in to the batter 3/4 of the way. return it to the oil. when the batter is cooked the achappam will detach itself from the mold. you can also slightly shake the mold to help detach if needed. Turn it to the other side. when it turn its colour to light golden brown remove it from the oil and transfer to a a paper towel. Acappam is ready.

Chilli con carne

Ground beef             2 lb
Kidney beans           1 can (792 ml)
Crushed tomato        1 can
Chili pepper              1.5 tsp
Cumin seed               1 tsp
Garlic chopped          2
Oregano chopped      1.5 tsp

 shredded cheddar cheese     optional

Cook the the ground beef for about 15 minutes under medium heat or until well cooked.  Remove excess fat.Add the rest of the ingredients  and cook under low heat for abut 15-20 minutes . Add shredded cheddar cheese if you like. Goes well with the corn muffin or baked potatoes.