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July 17, 2006, 11:48 am
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May 9, 2006, 7:56 pm
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Raw rice- 1 cup, parboiled rice- 1 cup, black gram- 1/4 cup, salt to taste.
Soak rice & dal overnight. Grindaappam.JPG to a thick paste. Add salt to the batter & allow to ferment overnight. The next day add 1/2 cup thin coconut milk , 2 tbsp sugar & 1/4 tsp cooking soda & mix well. Heat the appam pan & pour a ladle full of batter & tilt the pan in a circular motion so that aappam is formed.

Close the pan with a lid & cook on medium flame. When the aappam is completely cooked, use a spatula to remove the aappam from the pan. Serve hot with vadai curry, mutton vellai kurma or with sweetened coconut milk

May 9, 2006, 7:46 pm
Filed under: kebabs, Uncategorized


May 7, 2006, 1:53 pm
Filed under: kebabs, rice, tiffin, Uncategorized