KANDHARAPPAM/கந்தரப்பம்-THE AUTHENTIC CHETTINAD RECIPE

 KANDHARAPPAM/கந்தரப்பம்-THE AUTHENTIC CHETTINAD RECIPE

Kandharappam/கந்தரப்பம் is an authentic chettinad sweet recipe which will make during Deepavali time. I am not much aware of this kandarappam. I got this recipe which was posted in a social media group. It impressed me very much and I tried the same in my kitchen immediately. It came out very well and I and my husband both liked its spongy texture and mild sweetness very much.

It is not a complex recipe, it is simple only, but need to be taken care of the batter consistency and measurements. I have posted the measuring method below with pictures. As I tried for the first time so I just simply followed the measurements mentioned in the original recipe. And please check the notes section before start to prepare this kandarappam.

This appam is very much flavourful, so soft and tasty to eat.

OK now let’s move on to the recipe.

KANDHARAPPAM (கந்தரப்பம்)

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 10-15 APPAMS|PREPARATION TIME: 10- 15 Min (INCLUDING GRINDING TIME)|

COOKING TIME: 30 Min | SOAKING TIME: 2 TO 3 Hrs

INGREDIENTS:

Raw rice                                   1 cup

Urad dhal                                 2-3 tsps

Methi/Fenugreek seed                1 tsp

Jaggery                                    ¾ cup

Coconut (freshly grated)            3 tbls

Milk                                          3-4 tbls

Cardamom powder                     1 tsp                                                                                                           

*tbls: Table spoon|| tsp: Teaspoon

METHOD:

The important step in this recipe is measuring the ingredients.

First take 1 cup of rice as domed and then remove the dome and make that as flat top. Then keep the urad dhal heaped onto the rice and then place fenugreek as shown in the below picture.

Soak the rice, dhal and fenugreek in water for minimum 2 hours.

Then grind in mixer grinder to a fine paste. Don’t add more water. Grind with minimum water.

Add the powdered jaggery and coconut. Grind well till they all mixed altogether.

Keep the ground mix in refrigerator for minimum 30 minutes.

After refrigeration take it out and add milk and cardamom powder and mix well.

Take the mixture in a ladle and pour into the hot oil. The appam will rise in the top. Put oil on the top of the appam using the ladle continuously to make it rise. Then flip to the next side cook for few seconds.

After frying on both the sides drain from the oil.

Spongy delicious sweet kandarappam is ready. Serve hot.

NOTES:

• Proper measuring is very important.
• Don’t add more water while grinding.
• If the batter is too thick then the appam will stick in the bottom.
• Fry till the sides becomes crisp and appam will be of golden brown color.
• The batter should be of dosa batter consistency. If you feel it as so thick then add one more table spoon of milk.
• If you add milk, check first for small batch of batter in another bowl and check. Don’t add to the whole batter
• Fry one appam at a time and cook in medium heat.
• Some where I read like if the appam is hard, then you can mix a little idly batter to get right consistency. But I didn’t tried this, and I got good soft appams with the above measurements itself.

                                                                                                                 

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VEGETABLE MASALA BREAD SANDWICH

VEGETABLE MASALA BREAD SANDWICH

Vegetable masala bread sandwich is a different snack or breakfast to our normal raw vegetable sandwiches. Generally I don’t like raw vegetables in sandwich. Once I tasted this in a friend’s house and liked it a lot. One sandwich itself will make you feel full. And no need to mention that it is healthy too :).

Ok now let’s see the recipe.

Vegetable masala bread sandwich

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 2 PERSONS|PREPARATION TIME: 10 Min|

COOKING TIME: 10 Min +5 Min

INGREDIENTS:

Wheat Bread slices                                                           4

Onion (Finely chopped)                                                   1

Curry leaves (chopped)                                                    few leaves

Coriander leaves (Finely chopped)                                  few leaves

Carrot, cabbage, beans, potato (Finely chopped)           1 cup (mixed)

Tomato (Finely chopped)                                                 1

Chili powder                                                                    1 tsp

Garam masala powder                                                    1 tsp

Turmeric powder                                                             1 tsp

Salt                                                                                  As needed

Tomato ketchup                                                               1 tbls

Ghee/Butter                                                                     as needed

Spreadable cheese                                                          as needed

*tbls: Table spoon|| tsp: Teaspoon

METHOD:

Keep the ingredients ready.

In a kadai add a table spoon of oil/butter and add onion. Sauté till it becomes translucent.

Then add tomatoes and ginger garlic paste, sauté till the raw smell goes off.

Once the tomatoes are half cooked, add the vegetables and sauté. Add required salt , chili powder, turmeric powder and garam masala powder and sauté well.

Then add little water and close with a lid. Let it cook fully.

Then add the tomato ketchup and mix well. Switch off the stove and keep it aside.

Apply ghee or butter on the bread slices and toast them on a tawa. Once the sides become brown, apply cheese on one side and put prepared masala and close with toasted bread. You can apply cheese on both the breads. 

Serve hot.

NOTES:

• You can use sandwich cheese slices also instead of spreadable cheese.
• Any of the vegetables can be reduced and you can add half boiled and shredded cauliflower or broccoli also. Green peas and sweet corn also can be added in to the masala.
• If you want to avoid butter/ghee, you can just sprinkle some water on the breads and toast.
• You can adjust the spiciness by adding or reducing the chili powder.
• After applying the cheese you can heat the bread  for one minute till the cheese to melt a little bit. but be careful, that the bread will burnt if the heat is high. 

                                                                                                                 

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KAARA PORI BEACH STYLE(கார பொரி )/PORI KADALAI SUNDAL

Kaara pori is a wonderful snack. This is very easy to make and very healthy. It is similar to the pori which we get in Chennai beaches.

Kaara pori(கார பொரி)

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 2 PERSONS|PREPARATION TIME: 10 Min| COOKING TIME: -

INGREDIENTS:

Puffed rice                                                          2 cups

Onion (Finely chopped)                                     1

Curry leaves (chopped)                                      Few leaves

Coriander leaves (Finely chopped)                   Few leaves

Green chillies (finely chopped)                         2 to 3

Carrot (Finely chopped/shredded)                   ¼ cup

Cucumber (Finely chopped)                             ¼ cup (optional)

Boiled ground nuts                                           ¼ cup

Mango (Finely chopped)                                  2 tbls

Tomato (Finely chopped)                                 2 tbls

Chili powder                                                    1 tsp

Turmeric powder                                             1 tsp

Salt                                                                  As needed

Lemon juice                                                    1 tsp

*tbls: Table spoon|| tsp: Teaspoon

METHOD:

Keep the ingredients ready.

Mix all the vegetables and powder altogether.

While serving add the puffed rice and mix well.

Add lemon juice and chat masala at last and mix.

Serve immediately, otherwise the puffed rice won’t be crisp.

NOTES:

• Adding cucumber is optional.
• You can adjust the spice level by adding or reducing the chilli powder.
• If you want you can add more ground nuts and reduce little pori.
• If you want you can add chat masala to get slight different taste.

                                                                                                                 

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AVAL/POHA/FLATTENED RICE CUTLET(அவல் கட்லெட்) -BAKED AND SHALLOW FRIED METHODS

BAKED AVAL/POHA CUTLET

The first thing I want to say about this cutlet is it doesn’t use potato and other masala items. It is really a simple and tasty cutlet which we can give to kids as healthy snack.

I have tried and tasted aval/Poha/Flattened Rice cutlet many times. I saw this recipe in a television show around 15 years back, yes during my school days, at that time itself I was very much interested in watching cooking shows and have the habit of note down in diary. Here I have to say as ‘we’ instead of ‘I’, yes myself and my sister J, we both had written so many recipes in that diary. The first recipe in that note book is this ‘aval/Poha cutlet.’

SHALLOW FRIED AVAL/POHA CUTLET

Actually in original recipe the cutlet is shallow fried in tawa. I have tried to bake in oven to reduce the oil usage. It came out really well, and my husband loves the baked version than the tawa method.

Here I am giving both the methods with step by step photos.

AVAL/POHA CUTLET

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 10 – 12 PIECES |PREPARATION TIME: 5 Min|

COOKING TIME: 10 MIN/BAKING TIME: 15 TO 20 Min

SOAKING TIME: 30 MIN

INGREDIENTS:

Poha/Aval/Flattened Rice                     1 cup

Water                                                     ¼ cup

Salt                                                        As needed

Coconut (Shredded)                              ¼ - ½ cup

Onion (Finely chopped)                       ¼ cup

Curry leaves (chopped)                        Few leaves

Coriander leaves (Finely chopped)     Few

Green chillies (finely chopped)            2 to 3

Carrot (shredded)                               ¼ cup

Maida/All purpose Flour                    2 tbls

Bread crumbs                                      ½ cup

Oil                                                        As required

*tbls: Table spoon

METHOD:

Soak the Aval/Poha in water for minimum 30 minutes. Don’t add more water.

Add salt onion, carrot, curry leaves, coriander leaves to soaked poha and mix well.

Make it as stiff dough. No need to add water. Water comes from onion and carrot will be enough.

Divide into equal sized balls. Flat each ball into round patties.

Mix flour and few tablespoons of water to make it as thin paste.

Dip the patties into the flour mix and then coat them with bread crumbs evenly.

Heat a pan with few table spoon of oil and shallow fry the patties in low heat till the outer layer become crisp.

Baking Method:

Preheat the oven for 200 ° C.

Place the patties in a tray lined with baking sheet. Brush the top with oil and bake for 15 to 20 min

For me it took 20 min but the timing depends on the oven type. So check after 10 min.

Serve hot with tomato ketchup.

NOTES:

If you are preparing for very small kids, you can add chili powder instead of green chilies.

Don’t add more water for soaking; it will make the poha to be sticky.

In baking method the cutlets will be having crispier outside and softer inside.

                                                                                                                 

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