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.

Kidney bean salad

This is a quick bean salad you can make within 5 minutes

Canned kidney beans                 1 can
Mint leaves                                 1 bunch
Onion                                          1 small
Green chili pepper                        1
Corn chips                                    optional
Salt                                               As needed

Wash and drain the the beans. Chop onion  fresh mint leaves green chilly pepper. Mix all the ingredients together. Let it sit for an hour. If you are adding corn chips add them right before you are serving.

BBQ Chicken #2

Chicken thigh                12
Black pepper                 1 tbsp
Mustard powder            1 tbsp
Parsley                           1 1/2 tbsp
Soy sauce                       2 tbsp
Worcestershire sauce      1 tbsp
Lemon juice                     1/2 tbsp
Chilly powder                   1 1/2 tbsp
Onion powder                  1 tbsp

Wash and clean chicken drain all the water. Marinade the chicken with all the ingredients. leave it in the fridge for minimum 2 hrs even better if if you leave it over night. Preheat the BBQ to  400 F. Smear some vegetable oil on to the grill to avoid the chicken sticking on to the grill. Arrange the chicken pieces on to the grill. Cover the lid and tun the heat down to low. after 5 minutes flip the chicken pieces to the other side. cover the lid and cook for another 5 minutes.  continue to grill the chicken  while turning to both sides until it is no longer pink and reaches 165 F.

Vegetable stir fried noodle

Egg noodle                            1 pack
Green beans                           2 cup
Cabbage shredded                  2.1/4 cup
Read pepper                           1/2 cup
Onion                                      1 medium size
sesame Oil or vegetable Oil      2 tbsp
Low sodium soy sauce             4 tbsp
Peanut butter                            1 tbsp

          Cook the noodle as per package direction and drain it in to a colander. Heat the pan  add oil add the vegetables and onion and saute well. Add the cooked egg noodles and mix well. Add say sauce and peanut butter. Mix well until the sauces and peanut butter coats the noodles well. Supper is ready.

BBQ Chicken thigh with Rosemary potato

Boneless skinless chicken thigh           1 kg
oregano                                             1 tsp
Basil                                                   1 tsp
Garlic powder                                     1 tsp
Onion powder                                     1 tsp
Kashmiri chili powder                          1 tbsp
Salt                                                      as needed

Wash and clean chicken drain all the water. Marinade the chicken with all the ingredients. leave it in the fridge for minimum 2 hrs. Preheat the BBQ to  400 F. Smear some vegetable oil on to the grill to avoid the chicken sticking on to the grill. Arrange the chicken pieces on to the grill. Cover the lid and tun the heat down to low. after 5 minutes flip the chicken pieces to the other side. cover the lid and cook for another 5 minutes. open the lid and continue to grill the chicken  while turning to both sides until it reaches 165 F. I used the kashmiri chili because it is mild in heat and its vibrant red colour


Rosemary potato

Large Potato            3
Salt                          as needed
Rosemary                 1/6 tsp
Onion powder           1 tsp
Butter                         1/4 tsp

Wash skin  and dice potatoes. mix all the ingredients together . Enclose the potatoes in the foil and seal with a double fold. make sure you have enough room to build steam. Grill the potato packet for about 20-25 minutes.

Minced salt fish

Salt fish                       1 cup
Grated coconut           1/2 cup
Dried Red chili             4
Curry leaves                 hand full
Ginger chopped            1/4 tsp
Onion chopped              1/2 of a small one
Turmeric powder           pinch
Oil                                 for frying

Salk the fish in cold water for 2 hrs to remove the execs salt. squeeze to remove all the excess water. Heat the pan add some oil. once the oil is hot, fry the fish to a golden brown. fry curry leaves, red chili,& chopped onion. transfer to a paper towel to remove excess oil. Discard the oil. In the same pan add the coconut and chopped ginger.  Stir fry for few minutes until the water absorbs. Turn the heat off. (Fresh grated coconut taste better but I used desiccated coconut.) Add all the fried ingredients and turmeric to the pan. mix well. In a blender use the crush button for 1/2 minute to crush all the ingredients together. I used to my hands with paper towel to crush all the ingredients together. which help took off all the excess oil. Enjoy with rice.