“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Kerala pancake - Appam and potato stew
Published On: 25 Aug 2005
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
English: Garam Masala
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
For making appams:- 1)Soak the rice for 2 hrs.
Grind boiled rice and soaked rice to a smooth paste.
Grind together coconut, yeast and sugar to a fine paste.
Mix together the ground rice and the ground coconut mixture.
Leave it overnight for fermentation.
Next day morning, add a pinch of soda bi card and salt, 1/2 an hr before making appams.
:- You can add milk, if the batter is too thick.
Make appams using `appachatti`.
For making stew:- 1)Heat oil in a pan or a kadai.
Add spices and saute.
Add onion and fry, till it becomes soft.
Add chopped ginger, garlic and green chillies and saute for few secs.
Add mashed potatoes.
Add half cup of water and salt and allow it to boil.
Mix together milk and maida.
When the curry starts to boil, add the milk mixture and cook for 2 - 3 mins.
Add pepper powder and garam masala and cook for 2 more mins.
:- In this same recipe, chicken or mutton can be added. Precook the mutton or chicken, if using.
wow!!!! Appam and stew came out really great. i had tried a lot of recipes before your recipe. nothing came this good.. thanks a lotttttttt for sharing this great recipe..!!!!
its excellent preparation. but i am not getting the white color in the appam. the appam i make is very dull color. please advice me to make a white appam as u do.thank you.PKV
The receipe turned out to be very good and tasty.keep postin nice ones like this.
Very tasty with appam / chappati
nalla ruchi ya ........................
Two doubts -
1) is it coconut milk or plain milk?
2) do we add mashed potatoes or just boiled cut potatoes?
thanks for this recipe. appam came out really soft. very tasty.
u said we karuvapatta. but u didn`t put tat in the preparation and some other stuff like tat too. wat is this?
Is it coconut milk or normal milk?
Very easy to make especially the stew
ts very tasty
We tried this recipe it came out very well.Contribute yummy recipes like this.
Deep Fried Chicken
Chettinad Mutton Curry is spicy, thick and full of wonderful flavors. Mutton chunks are marinated in a thick spicy masala before cooking. Chettinad dishes are well known for their thick gravy and wonderful aroma. The cooked meat is roasted and seasoned in a mixture of freshly ground spices. Chettinad mutton gravy goes well with almost anything from chappathi, porotta, naan or even rice. Chettinad Mutton Curry is an authentic, almost traditional dish with the spiciness just perfect, not too much nor too little. Our Chettinad Mutton Curry dish is well illustrated in simple steps so that even new comers and even bachelors can give a bold try.
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements