Carrot muffins

Whole wheat flour 2 cup
Brown sugar 3/4cup
Baking soda 1tsp
Baking powder 1tsp
Greated carrots 2 cup
Egg 2
Oil 3/4 cup
Water enough to make the batter

Swift together flour baking sada and baking powder. Add carrots brown sugar egg, oil and mix well. Add enough watr to make a thick batter.
Preheat the oven to 350. Pour batter in to muffin pan about 3/4 full. Bake for about 40 minutes

Pallappam

Rice four          2 cup
Cream of wheat   3 tbsp
Water                  1.1/2 cup
Yeast                    1 tsp
Sugar                     3 tbsp
Coconut milk          1 can

Mix Cream of wheat in the cold water.  Cook the mixture Under medium heat while constantly stirring with a whisk.  be sure not to have any lumps. when it becomes a thick paste (porridge consistency)  turn the heat off.  in a large bowl.mix Rice flour, coconut milk, yeast and sugar. Add the cream of wheat paste and mix well without any lumps to a loose consistency (pancake consistency). Add extra water if needed. keep it in a warm place over night to rise. ( keep the batter in the oven with the lights on ). You need to use the appachatti as shown in the picture to make the palappam. Heat the appachatti and smear  some oil. Pour 2 oz of batter in to the pan and swirl the pan. cover with the lid let it cook for a minute or two.  Remove the lid and transfer the appam in to a plate.  Beef curry or egg roast goes well with appam.

Pesaha appam ( indri Appam)

Indrri Appam or Pesaha appam is unleavened bread made on MaundyThursday among Jacobite and Catholics in Kerala.As the tradition goes the head of the family cuts the apam and gives it to the other members. Oldest to the youngest. this is done in great reverence and pious atmosphere. 

I remember Kochammama (My Aunt) making the kurishappam .all of us had the meal together and Appachan cut the kurish appam after the evening prayer . To make the kurish appam you have to follow the Lent properly including fasting. During my child hood my mom makes Indri Appam every year and I continue with it.
 Another story about How the name came is the ladies wanted to name this Appam they thought about it nothing came to mind..   When they went to church one of the ladies looked at the cross and Red  INRI. She told the the others and they decided to call it "Indri Appam"

Roasted Rice flour         2 cup
Urad dal (Black gram)        1/2 cup
Coconut          2 cup
Garlic               4
Cumin seed      1 tsp
Shallots             3
Banana leaves   

Grind the urad dal , in to a smooth paste. Use little water as possible to grind. Add coconut,garlic shallots and cumin, grind until everything is combined well. Pour the the batter in to a bowl . Add salt and rice flour. Mix well to make a smooth dough. Dough should not be too watery not too dry. Cut the plantain leaves in about 5" lengths. Take a hand full of dough place it in to the banana leaves press and spread out on the leaf. fold it into three. Steam for about 15 minutes. let it cool for some time. use it with pall ( sweet gravy)

        Pall 

Coconut milk           3 cup
Brown sugar              1/4 kg
Rice flour                   1/4 cup
Banana                       1
Ground Cardamom     1/4 tsp

Dissolve the rice flour in 3 cups of coconut milk add brown sugar. cook under low heat , using a wire whisk to constantly whisking while the gravy is thickening. When the gravy reaches desired consistency add  ground cardamom and sliced banana.

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Chai

 Water           2 cup
Whole Milk   1 cup
Tea bag         2
Sugar             1 tsp or as needed
3 Cardamom or 1/4 tsp ginger or  pinch of cinnamon as per your choice.

Combine water and milk together and boil Be sure to stir  milk, to avoid Boiling over.  Turn the heat down add 2 tea bags  and cardamom. Boil for another minute  under medium heat. Remove the tea bags and cardamom. Take another container with spout. Pour the chai to each other 4-5 times. The higher you pour the better it is. This procedure take some practice. Chi in the picture is made with 2% milk.

Chiratta Puttu

Roasted Rice flour    2 cup

Water                           As needed

Salt                               ½ tsp

Grated coconut          ½ cup or more

Take 2 cups of rice flour in a bowl. Add a little salt. Add water little at the time and mix well with your fingertips. When you take a handful of flour and press it between your fists, it should hold its shape, when you press it again a little harder, it should crumble. That is the right consistency. The flour should be crumbly and moist without any lumps. You can blend it in a mixer for 2-3 seconds using the whip blade. Keep it aside for 15 minutes.

Take an empty coconut shell. Make a whole at one of the eye so that its sits on your pressure cooker. Layer the Chiratta (Coconut shell) first with little grated coconut then add first full of puttu flour, then add about 2 tbsp. grated coconut followed by puttu flour. Top it off with grated coconut

Now add 2 -3 cups of water in your pressure cooker cover the lid and fix the chiratta (Coconut shell) on to the nozzle of pressure cooker. Boil the water under high heat.  Once you see the steam escaping from the chirata puttu reduce the heat to medium and cook for another 5 minutes.

Turn off the heat remove the coconut shell from the pressure cooker using a towel transfer upside down in to a plate. Tap the sides with a spoon then lift the shell. Chiratta puttu is ready. Serve hot with kadala curry. Or Banana

Corn Muffin

Corn Muffin

1. Corn meal                         2 cup
2. All purpose flour             2 cup
3. Baking powder                   2.1/4 tsp.
4. eggs                                     2
5. Sugar                                   1.1/4 cup
6. Milk                                      2 cup

Mix all ingredients together. Pre heat oven 350 degree F. Pour Batter into muffin cups. Bake for about 30-35 minutes. Insert a toothpick into the middle, if it comes out clear muffins are done.