Wednesday 31 March 2010

Indari (Indri) Appam / Pesaha (Passover) Appam with Step by Step Pictures and Video

Jacobite Indari Appam Appam

Indari Appam or Pesaha Appam is unleavened bread made on Holy Thursday (Maundy Thursday) among the Jacobites and Catholics in Kerala. During my childhood days, my mom used to make Indari Appam and Kurukku every year and I also follow that tradition. Since this is the first Pesaha after my father in law’s demise, we are not supposed to make Indari Appam this year. These are the pictures of the Indari Appam I made last year and the traditional method for making Indari Appam in Knanaya Jacobite Community is explained below.

Jacobite Pesaha (Passover) Appam

Indari Appam / Pesaha (Passover) Appam
ഇണ്ടറി അപ്പവും കുറുക്കും I പെസഹാ അപ്പവും പാലും
(Makes around 20-22 Indari Appams)

Roasted Rice flour-4 cups
Urad dal- 1 cup
Coconut-2 nos or (almost 4 cups of grated coconut)
Jeerakom/Cumin seeds-11/2 tsp
Garlic-4 cloves
Small Onion - 4 (optional)
Salt to taste

  • Soak urad dal for two hours. Drain and grind to a smooth paste together with coconut, garlic, cumin seeds and salt, adding very little water. Mix this ground paste with rice flour and make soft and smooth dough. Do not allow this mix to ferment. Take small balls from the dough and flatten each ball on a piece of banana leaf with finger tips. Dip finger in water in between. Fold and steam the appams in Appanchembu (steamer) or in pressure cooker without keeping the weight, filled with enough water for 20-25 minutes.

How to make Indari Appam / Pesaha (Passover) Appam with Step by Step Pictures and Video

Indari Appam / Pesaha (Passover) Appam and Paal

Rice flour-1 tbsp
Jaggery-250gm (melt jaggery with little water and strain the syrup)
Coconut milk -2 ½ cups
Roasted Cumin powder
Cardamom powder
  • Mix rice flour with melted jaggery syrup and coconut milk. Cook this mix stirring continuously to a medium thick porridge. Flavor with roasted cumin and cardamom powder and remove from heat. Serve with hot Indari Appam.
Step By Step Recipe of Indari Appam / Pesaha (Passover) Appam

I wish a blessed Passover to all my readers and friends!

Saturday 27 March 2010

Sticky Nut Buns


2/3 cup lukewarm milk
1 tbsp active dry yeast
2 tbsp caster sugar
4 cups strong white bread flour
1 tsp salt
1/2cup cold butter, cut into small pieces
2 eggs, lightly beaten
Finely grated rind of 1 lemon

For the filling:

1 1/2 cups soft dark brown sugar
5 tbsp butter
1/2 cup water
3/4 cup chopped pecan nuts or walnuts
3 tbsp caster sugar
2 tsp ground cinnamon
1 cup raisins

  • Preheat the oven to 180C. Mix the milk, yeast and sugar and leave aside until frothy. Combine the flour and salt, and rub in the butter. Add the yeast mixture, eggs and lemon rind.
  • Stir to a rough dough. Knead until smooth, then return to the bowl, cover and leave until doubled in size.
  • To make the filling cook the brown sugar, butter and water in a heavy pan until syrupy, about 10 minutes. Place 15ml/1 tbsp syrup in the base of 12 muffin cups. Sprinkle a thin layer of nuts in each, reserving the remainder.
  • Knock back the dough and roll out to a 45x30cm/18x12in rectangle. Combine the sugar, cinnamon, raisins and reserved nuts. Sprinkle over the dough. Roll up tightly from long edge and cut into 1 inch rounds. Place in the muffin cups, cut sides up. Leave to rise for 30 minutes.
  • Bake until golden, about 25 minutes. Invert the tins onto a baking sheet, leave for 5 minutes, then remove the tins. Cool on a wire rack, sticky sides up.

    Note: I halved the recipe and baked in a small muffin tin and I got 12 small buns.

Sending these delicious Sticky Nut Buns to Rachel's Bread Baking Day (BBD) #28.BBD is an event created by Zorra.

Monday 22 March 2010

Sooji Pancake / Semolina Pancakes

Quick healthy & tasty pancakes!

Semolina/ Sooji/ Rava-8 tbsp
Curd-7 tbsp
Salt- to taste
Mixed vegetables- 1 tbsp each of grated carrots, chopped capsicum, onions, peas, cabbage, tomato, & 1 green chilly .Mix everything and keep aside. You can also use boiled peas, dhal or sprouted greens etc
Oil for frying


  • Mix semolina, curd & salt and keep aside for 10 minutes. (If the batter is too thick, add 1 or 2 tbsp water).
  • Heat 1 tsp oil in a non stick frying pan and 1 tbsp of semolina- curd mix and top with the mixed vegetables, lightly flatten pancake with back of spoon.
  • Cook for few minutes in low flame until the bottom of pancake is golden brown.
  • Flip over and fry until vegetables are crisp and golden brown.
  • Serve hot with tomato ketchup.

Sending this to Priya's Pancake Event.

Monday 15 March 2010

Chocolate Mocha Cake

2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups water
3/4 cup cooking oil
2 eggs
1 1/2 tsp vanilla essence
Mocha Cream Filling
Chocolate Cream Frosting

Chocolate sprinkles to decorate(optional)


  • Grease and lightly flour two 9x 11/2-inch baking pans. Set aside.
  • In a large mixing bowl mix flour, sugar, cocoa powder, baking powder, baking soda and salt. Add water, oil, eggs and vanilla. Beat with an electric mixture on low to medium speed till combined. Beat for 2 minutes on medium to high speed. Pour batter into prepared pans.
  • Bake in a 350degree oven for 30-35 minutes or till a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes.
  • Remove from pans. Cool completely on wire racks.
  • Brush layers with liqueur or orange juice.
  • Fill cake layers with Mocha Cream Filling and frost with Chocolate Cream Frosting.

    Mocha Cream Filling
    Melt 50gm semi-sweet chocolate and add 1 tbsp instant coffee crystals dissolved in 2 tbsp water and 30 gm sugar, mix well and keep aside to cool. Add 1 cup whipping cream and beat the mixture till thick.

    Chocolate Cream Frosting
    Bring 1 cup heavy cream to a boil, remove from heat and add 200gm chopped semi-sweet chocolate. Stir till chocolate is melted. Beat the mixture till thick.

Divya of Easycooking celebrating her second blog anniversary with “The best chocolate cake event" and I am sending this cake for her event. Wishing you many many wonderful years of blogging Divya!!!

Sunday 7 March 2010

Milk chocolate and Passion Fruit Truffles!

I love chocolates and I also love passion fruit! My dad collects fresh passion fruit from his back yard which I convert to puree and carry with me to Kuwait to make juice, wine, pudding etc or even eat fresh mixed with sugar….yummmmy!!! :) Recently when I saw these two in the form of a Truffle in Aran’s blog Cannelle Et Vanille I wanted to make it immediately. All the ingredients except Apricot were with me, so with full confidence I tried this recipe that afternoon. I used Dates instead of Apricot, mixed everything and kept the ganache in the fridge to set. But my ganache never get hard even after keeping it in the fridge overnight. The whole thing looked like mousse. So I rechecked the recipe and found out that I had messed up with the amount of cream and so the truffles ended up as chocolate mousse. Nevertheless it tasted heavenly and we finished it off in two days! Two days back I had some guests for dinner and I again tried the same truffles with the correct amount of cream and this time I added Raisins instead of Apricot. Yes this time my ganache set well, and I got really soft very tasty Truffles.

Milk Chocolate and Passion Fruit Truffles
{Adapted from Cannelle Et Vanille by Aran}

210 grams milk chocolate
25 grams dried apricots, small dice (first time I used Dates and second time Raisins)
1 tbsp water
80 grams (1/2 cup) passion fruit puree
45 grams (1/4 cup) heavy cream
1/2 tbsp honey
30 grams unsalted butter, room temperature
  • Mix the chopped apricots/dates/raisins with the water and let them plump up.
  • When you are ready to add them to the ganache, drain them and pat them dry with a paper towel.
  • Place chopped milk chocolate in a bowl big enough to hold all ingredients.
  • In a saucepan, bring cream, passion fruit puree and honey to a boil.
  • Pour over the chopped chocolate. Whisk until chocolate melts. Let this mixture cool a little bit.
  • Add the softened butter and mix until all incorporated.
  • Add the chopped and plumped apricots/dates/raisins.
  • Let the ganache set in the refrigerator and when hard, make small balls and roll them in cocoa powder/powdered sugar or dip in melted chocolate.