Celebrate this Easter with Kerala special breakfast
Come Easter and almost every Christian home in Kerala, the God’s own County, will carry the smell of ‘Paalappam’, the classic breakfast dish of Kerala and duck/chicken stew. Paalappam looks more like a veiled pancake and is made with rice flour and coconut milk and the stew is spicy, aromatic duck/chicken bathed in coconut milk.
Tourism News Live brings you the recipe of Kerala special Paalappam and Duck Stew:
Paalappam
Ingredients
● Raw rice: ½ kg
● Coconut milk: Thick milk- ½ cup (made without adding water to the coconut) and thin milk – ¾ cup
● Sugar: 1 tsp
● Yeast: 1 pinch
Method
The rice needs to be soaked in water for three hours. After draining the water, grind the rice with yeast and sugar in the second extract of coconut milk. Take 2 tbsp of batter from this bring this into boil. Once it becomes thick, allow it to cool and mix it with the rice batter. Grind the mixture well and add the thick coconut milk in to the batter and keep aside. Make appams after 6 hours. Add salt before cooking.
For making appam, you need a concave pan. Pour some batter in to the middle of the pan and swirl the pan clockwise to make a full circle. Close the pan with a lid and cook for 3-5 minutes.
Duck Stew
Ingredients
● Duck (cleaned and cut into small pieces): 1 kg
● Potato: ¼ kg (boil and cut in to small pieces)
● Big onion: ½ kg
● Green chilli: 5 no.
● Chopped ginger: 1 tsp
● Chopped garlic: 1 tsp
● Curry leaf: to taste
● Garam masala: ½ tsp
● Pepper powder: 1 tsp
● Coconut milk: split into two extracts (thick milk – ½ cup and thin milk: ¾ cup)
● Vinegar: 1 tsp
● Coconut oil: 2 tsp
Method
Heat the oil in a pan, add the garlic, ginger and chilli. After sautéing it for a while, add onion and curry leaves. Saute till the onion is light brown and then put the flame on medium-heat and add garam masala and pepper powder. Mix well. Then, add the potatoes along with the duck into the masala and mix it well. Bring the mix to a boil and add salt to taste, mix well and cover the pan with a lid.
Then add the second extract of coconut milk, bring it to a boil before adding the first extract of coconut milk. Mix it well for a few minutes and turn off the flame. After few minutes, add vinegar. In a separate pan, heat little oil and add mustard and curry leaf and saute it well and pour it to the duck stew.
This Easter, try this Kerala signature breakfast dish at home.
