Palappam

This is one of the all time favourite breakfast item. Palappam with chicken stew starts the day for any special occasion.

Its called appam or palappam or even frill appam by kids as it has a frill like around it.

The old cast iron appam chatti will give the nice shape and frill to it. These days for convenience its all non stick ones.

The recipe is very similar to the vellappam recipe which i had posted earlier. Just that instead of coconut grated, coconut milk is added.

Again this is the easy version with rice flour. This can also be made by grinding soaked raw rice.

Fine rice flour or Appam podi - 2 cups + 1/2 cup

coconut milk - 1 to 1 and 1/2 cup( i use canned)

yeast - 1/2 tsp

sugar - 2tsp

salt

milk

* Proof the yeast : Take yeast and sugar in a cup, add half a glass of lukewarm water and allow it to sit for a few minutes. It should foam up. If it doesn't, yeast is not good.

* Make Kappi: This step makes a thick paste like form of rice flour. Its called kappi kachiyathu in malayalam. And will be done using the coarser rice powder.

Never mind, we are using the same rice flour. So take the 1/2 cup of rice flour and add 1 and 1/2 cup of water. Mix it. Cook in medium flame until it is thick paste like consistency. Allow it to cool.

* Mix all: Take 2 cups of flour, coconut milk, yeast and mix it together. Now take the cooled kappi and mix it in well. That will take a few minutes. Use a blender to make it easier. The batter will be a little thick.

* Ferment overnight or may be 8 hours.

* Morning , add 1/2 to 1 tsp salt and mix it.

* Add milk to loosen the batter consistency to that of palappam batter. You can add either plain milk or coconut milk.

* Heat Palappam chatti and pour a ladle of batter. Take the chatti and swirl around to make the shape of palappam.

A little about chocolates And how to choose them...

Chocolate is made from the seeds of the tropical cocoa tree. I don't know how many are familiar with the fruit of the cocoa tree. Inside the thick outer layer of it; there will be a pulpy white stuff which is sweet and inside that are the seeds or the cocoa beans (looks like kind of coffee bean). My mom's uncle had a cocoa plantation. In my childhood me and my cousins used to savour that fruit eating the white part and throwing away the seeds, the reason being we never believed it could make chocolate :) .

What is chocolate?

The seeds called cocoa bean are fermented, cleaned and dried and the shells are removed.

It is then ground to cocoa mass, which is the pure rough form of chocolate. It is then processed in to cocoa solids and cocoa butter.

Unsweetened baking chocolate contains primarily cocoa solids and cocoa butter in varying proportions.

Sweet chocolate, combines cocoa solids, cocoa butter or other fat, and sugar.

Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.

White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.

Benefits of chocolate:

Dark chocolate is naturally rich in flavonoids and that makes the cocoa bitter tasting.

These compounds are thought to lower blood pressure and help protect against heart disease.

Chocolate contains caffeine in modest quantities.

Chocolate has tryptophan, an essential aminoacid. It is mood modulating which diminishes anxiety.

Chocolate triggers the release of endorphin which reduces the chocolate eater's sensitivity to pain.

Its rich in magnesium content. Likewise the benefits goes on.

But chocolate is high in calories. So have in moderation.

How to choose quality chocolate?

The first ingredient in the list should be cocoa mass(cocoa,cocoa liquor or cocoa beans).

In general if you look at any product's ingredient list the first thing listed will be the highest amount of item in that and the next the lower and so on and the last one the least amount.

Next look at the percentage. The percentage refers to the amount of cocoa mass and cocoa butter present in it.

In dark chocolate it ranges from 55 to 85% and in milk chocolate from 30 to 40%.

So if it says 80%, its means roughly 20% will be added sugar. The higher percentage means it will be less sweet and will have more intense flavour of chocolate.

Choose chocolate that is at least 60 percent cocoa, and as you become accustomed to the flavor, gradually increase the percentage of the chocolate in your treats, easing up to bars that are 70, 80 or even 90 percent pure cocoa as darker chocolate has more health benefits.

A good quality chocolate should have nothing other than Cocoa beans, Cocoa butter, Sugar, an emulsifier like soya lecithin, vanilla extract. And milk powder in case of milk chocolate.

So if in the ingredient list the first item is sugar, think twice before getting it!

Some Other dressed up Cakes!

Thought of sharing some of the simple decorated cakes which I made some time earlier.

The cake recipes are already in my blog.

1. This one I made for my son's birthday. Its a vanilla cake with pineapple filling in the middle and whipped cream topping. Tried to dress it up with a simple border and sprinkle with the cake sprinkles(store bought) and a few balloons drawn on it.

I did not have a big baking dish. So i made two 13*9 inch cakes and joined it together to have a bigger one for the party.

2. Below one I made it for a friend's baby shower. Its a tea cake with strawberry cream in middle and whipped cream topping.

3. This is a plain yellow cake with a mixed fruit filling and whipped cream topping

4. These two are vanilla cakes, one with vanilla icing and other with chocolate icing. For the bunny fur, its the sweetened coconut flakes and jelly beans for the eyes and nose and mouth. Whiskers and ears i used just cut up paper, instead you can use fruit roll ups cut up.