Of Flavours & Tastes…
Suja’s Kitchen corner-try it ,was one of those first blogs I stumbled upon while I was new to this blogging world.And you can see,she was one of the first bloggers who came here,appreciating what I have been doing.She constantly encouraged me with her usual friendly feedbacks.It was the beginning towards a unique friendship.I am lucky to get accustomed with some genuine souls like Suja here in this virtual world.
So when Suja offered me to do a guest post there at her space,I was more than ready.She gave me complete freedom to select the dish myself which left me with lots of thinking, head breaking for days.I wanted something very dear to me,to be posted there. Suja is such a valuable friend .Finally I have come up with a childhood delicacy, Kinnathappam. Hope I won’t disappoint you Suja,for giving me such a precious opportunity.
Kinnathappam was a special childhood snack I remember.It is very clear in my memories since it was my Daddy’s speciality. He was an elaborate cook not ready to compromise with the original flavor.Applying shortcuts to the real recipe for him was the lack of enthusiasm.Today,I can relate myself to what he was saying.We are humans,bound to get bored with certain things in life.It’s for us to maintain the interest in anything if we really want.Isn’t it ?
Kinnathappam literally refers to an appam (pancake) made in a kinnam (plate made with bronze that time). With three main ingredients and spices,it’s very easy to prepare if you have the patience to soak and grind the rice on your own.So,prepare your ‘kinnam’ (plate) this week to steam a nostalgic Kerala specialty !
2 cups or 250 gm raw rice
200 gm jaggery or karippetty (palm jaggery which can bring better color)
1/2 cup water
1/4 to 1/2 cup thick coconut milk
3/4 cup chopped coconut
1/4 tsp cumin powder or cumin seeds
1/2 tsp cardamom powder
Wash and soak raw rice in normal water for at least two hours.Drain the same and grind it to coarse powder.It will be almost three and half cups of coarse powder now.Remember not to over grind and convert to fine powder.If it’s powdered fine,it will loose the texture.Meanwhile bring half cup water to a boil and drop the jaggery or palm jaggery to this.Boil and melt this stirring with a spoon.Once it’s melted allow it to cool.This jaggery syrup will be thick and almost 3/4 cup in volume.Now bring the coarse rice powder to a large bowl and pour the jaggery syrup little by little.Mix well and pour the coconut milk as well.Check the sweetness and adjust according to your taste and requirement.The batter should be medium thick.Add the chopped coconut,cumin and cardamom powders and mix well.Let it sit for ten minutes so that the flavors may blend well.Prepare a steamer by boiling water first.If you want the real authentic taste,you may drop piece of banana stem along with leaf in this boiling water.This will bring that additional flavor to your kinnathappam.
Meanwhile grease a kinnam/plate with oil.Coconut oil will be the best.Pour the prepared batter into this plate and steam.The first five minutes steam in full flame and then reduce it to medium and steam for 15 to 20 minutes.You may insert a toothpick to check it’s cooked well.If it’s coming out clean,it’s well cooked.Switch off and allow the appam to cool for a while.Cut into desired shapes and serve with steaming black coffee or tea.