Achappam ( Rose Cookies)

Overview
Achappam is a very special deep fried cookie made for all special occasions throughout Kerala. Achappam is also called Rose Cookie since it is shaped like a rose flower. The sesame seeds added to this adds an extra flavor and texture to the cookie. Traditional Achappam is made with rice flour which is not roasted. To replicate this I soak rice and grind it.

Achappam

Achappam Mold

Ingredients
3 cups rice
3/4 cup sugar
Coconut milk to grind the rice - about one cup
Egg 1
Salt a pinch
Black Sesame seeds - 3 tablespoons
Oil for deep frying the cookies

Steps
1. Soak the rice in plenty of water for about 4 - 6 hours
2. Drain water put it in the blender with sugar, salt and egg. Add enough coconut milk little at a time and grind to make a thick batter. The batter should be thick if not the Achappams will be very thin.
3. Add the sesame seeds to the batter and mix well.
4. Heat oil for frying the cookies in a pan.
5. Immerse the Achappam mold in the hot oil and let it get hot for few minutes.
6. Dip the hot mold in the batter( do not fully immerse just up to the brim of the mold) and then immerse it in the hot oil and shake the mold to loosen up the cookie in the oil. Fry the cookie it it gets light brown turn it over and fry the other side to.
7. Take it out of the oil and let the oil drain.

Serve at room temperature. Makes about 40 Cookies.

Kerala Mango Pickle

Overview
This is a simple and easy mango pickle to make.  This pickle can be eaten immediately but as it ages the mango pieces become more flavorful. Each region in India has a recipe for mango pickle. This is a typical Kerala mango pickle served with rice and curries.

Mango Pickle Ingredients

Mango Pickle

Ingredients
Raw Mango thin sliced - 2 cups
Garlic finely chopped - 2 tablespoons
Ginger finely chopped - 2 tablespoon
Curry leaves - 4 sprigs
Fenugreek seeds - 1 1/2 teaspoons
Asafoetida powder - 3/4 teaspoon
Mustard seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Red chilly powder - 2 -3 tablespoons
Oil - 4 tablespoons
Salt 3 - 4 tablespoons
White Vinegar - 3 -4 tablespoons

Steps
1. Mix the thin sliced mangoes with  about  3 tablespoons salt and keep aside for about 4 to overnight in refrigerator.
2. Dry roast the fenugreek seeds and grind it to a smooth powder and keep aside.
2. Heat oil in a pan. When the oil gets hot add the mustard seeds to it.When the seeds splutter add the finely chopped garlic and ginger to it and saute till this mixture begins to brown.
3. Add the curry leaves fry few minutes and add the chilly powder. Mix well.
4. Add the sliced mangoes to this and mix well. Add the vinegar, fenugreek seeds powder, turmeric powder and asafoetida powder and mix well. Turn off the heat and mix well.  Check salt

Let it cool to room temperature and transfer to a cleaned bottle and store in refrigerator.

Chicken Piralen Curry

Overview
This is a very unique chicken dish made with all ground ingredients. The thick gravy coats the chicken pieces to add flavor and aroma to every piece. Chicken piralen is made in many different ways in Kerala. This is  new recipe I tried which my whole family liked so will be making more often now.

Chicken Piralen

Chicken Piralen Ingredients

Ingredients
2 pound chicken skinned and cut into pieces
Shallots - 15 - 20
Green chilly - 6 - 8
Garlic paste - 2 tablespoon
Ginger paste - 2 tablespoon
Tomatoes - puree made out of fresh tomatoes - 1 1/2 cup
Cilantro finely chopped - a handful
Turmeric - 1/2 teaspoon
Salt to taste
Olive oil - 4 tablespoons

Spices to grind
Whole coriander seeds
Whole red chilly - 4 - 6
Whole black pepper - 1 - 1/2 teaspoon
Star anise - 1
Cardamom pod - 1 - 2
Cloves 2 - 3
Cinnamon stick - 1 inch piece
Fennel seeds - 1 teaspoon

Steps
1. Wash and drain the cut chicken pieces and keep aside.
2.Grind the shallots and green chilly to a smooth paste. Keep all ingredients ready for the dish.
3. Grind the spices to a fine powder is a coffee grinder powder and keep aside.
4. Heat oil in a  heavy bottom pan. When the oil gets hot add the ground shallots and Green chilly mixture. Saute well till the raw green chilly aroma fades away.
5. Add the ginger garlic paste to this saute well till the paste gets light brown.
6. Add the prepared spice mixture to this and saute for 2 - 3 minutes and add the tomato puree to this and saute well till the liquid has evaporated and oil separates.
7. Add the chicken pieces, salt and turmeric to this and mix well. Cover the pan with lid and cook on low flame till chicken is done.
8. Remove the pan lid and keep stirring the chicken curry till the gravy thicken and coats the chicken pieces. Almost all liquid should evaporate just a thick coating on the chicken pieces.
9. Transfer to serving dish and mix the chopped cilantro.

Serve hot with rice or chapati

Wings with Peanut Sauce

Overview
Chicken wings are one of my favorite appetizer. I like to use wing drummettes in place of whole chicken wings which makes a very beautiful presentation. These wing drummettes are baked in the oven and are full of flavor. The amount of hot sauce and the red pepper flakes used can be adjusted to your taste.

Wings with Peanut Sauce

Ingredients
Wing drummettes  - 2 pounds
Garlic paste  - 2 teaspoon
Ginger paste - 2 teaspoon
Hot sauce  1 - 2 teaspoon
Soya sauce - 2 teaspoon
Red pepper flakes - 1 teaspoon
Oil - 2 teaspoon
Salt to taste

For Peanut Sauce
3 tablespoon peanut butter
1 1/2 teaspoon lemon juice
1 teaspoon soya sauce
1 teaspoon sugar
 1/2 teaspoon red pepper flakes
 Salt - 1/4 teaspoon

Mix all ingredients for the peanut sauce in a bowl

Steps
1. Marinate the chicken wing drummettes in garlic, ginger paste, soya sauce, red pepper flakes, oil, salt and hot sauce for about 1 - 4 hours.

2. Heat oven to 375 degree Fahrenheit.  Place the wing drummettes in a oiled tray and bake in oven .

3. Bake til the wings are done about 30 - 40 minutes. do turn over the wings 2 -3 times so that it gets the crisp on all sides.

Serve hot with prepared peanut sauce and hot sauce.