Sunday, April 1, 2012

Pesaha Appam/ Inri Appam and Pal

Easter is almost here and those who are on lent will be desperately counting the day. The Thursday before Easter is called as Maundy Thursday, this day commemorates the last supper of Jesus Christ with the Apostles. 

In remembrance of this day on returning from church, we prepare the Pesaha or INRI appam and pal. The below given recipe of Appam and pal is from my mothers recipe book. 

Pesaha Appam 
  1. Rice Flour - 2 cups 
  2. Urad Dal - 1/2 cup (These soaked for 2 hours) 
  3. Grated Coconut - 1cup
  4. Salt - As reqd
  5. Shallot (Kunjuli) - 3 - 4 no's 
  6. Garlic - 2 or 3 
  1. Roasted rice powder - 1 cup 
  2. Sarkkara (jaggery) - 1cup 
  3. Cardamom - 4-5 
  4. Coconut milk - 2 to 3 cups 
  5. Cumin Seeds 
  6. Chukku 
Pesaha Appam 
  1. Grind the soaked rice and urad dal. 
  2. Grind coconut well with kunjully, garlic and add this to rice flour 
  3. Mix well with water to idli consistency and add salt 
  4. Keep only for 1/2 hour to ferment. 
  5. Grease preferably steel plates of medium round shape 
  6. Pour batter in one and make a a cross of palm leaf obtained on palm Sunday and place on it. 
  7. Steam well until cooked and done. 
  8. Make all other Appams in the similar way without the cross. 
  1. Melt jaggery and strain for any impurities 
  2. To this add cumin and Chukku 
  3. Now to this add the roasted rice powder and stir well 
  4. Add coconut milk to it and stir well to make sure there are no lumps formed. 
  5. Place it on fire in medium heat and stir continuously and the sauce thickens add some palm leaf pieces to it and powdered cardamom. 
  6. Take of the stove before it thickens too much. 
Serve hot!!




About Me and My Kitchen

When I was a kid I remember when my mom had gone out I used to skip into the kitchen secretly and experiment what ever I could. One day I remember having prepared meat Puff and can you imagine a dog that does not eat something made with meat yes our Jimmy did so. I would have stopped experimenting at that time if it was not for my younger sister who ate the puffs and said "good, you could make it a bit more better. She was always like that though I knew I was a bad cook, she always used to taste what ever I prepared and encouraged me in preparing more and more.

Thus after many years, I cannot say I am an expert cook but my hubby especially encourages me to prepare more and more. But he always says rather than Naadan( local or common) food I am good in preparing some chinese or some continental food. So my experiments were more in that rather than the naadan food, may be because I am fond of that. Now my inspiration and support for cooking is my son who is my greatest fan and encourages me to try out variety..

So lets start of with some naadan food which I prepare and then later go into my experiments I think that would be much better.........