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Typical recipe for the best appam
Published On: 08 Nov 2006
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
Bengali: Laban / Noone
hindi: Cheeni / Shakkar
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
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
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Garam Masala
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Grind together basmati, cooked rice and coconut along with 1/2 cup water finely.
Keep aside in a warm place for fermenting.
:- It will definitely ferment when kept overnight. If you live in a cold region, keep the vessel in hot water.
Add water, salt, a pinch of soda bicarb and a tsp of sugar to the fermented batter.
For making stew:-1)In a pressure cooker, saute the onion, ginger, garlic, small onions and green chillies.
When onion starts becoming transluscent, add the vegetables and stir.
Add coriander pwder and stir for 1 min.
Add 1 cup of thin coocnut milk and mix well.
Cook on high flame upto 1 whistle and later, on low flame for 5 mins.
After the pressure settles, add the thick coconut milk and stir.
Add garam masala.
:- Do not heat after this.
Add pepper if needed.
:- A tsp of Ari podi(Rice flour) can be added to make the stew thick.
Splutter mustard seeds, small onions, dry red chillies and curry leaves in ghee.
Garnish the stew with the above.
:- Chicken also can be added in this stew.
Stew is very good.
Add ing yeast(a pinch) is usually sufficent to make the appam batter ferment/rise.If living in a cold country- grind the batter a day in advance and place it in the oven- overnite. I usually do it this way.
For what purpose we are adding soda bi carboante? if we will not add the appam will not come nicely?
I added chicken in the stew.
Oh....! Very tastry .My husband & Daughter really like this.
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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.
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