Easy Kalathappam in a Pressure Cooker

I have always been a great fan of this rice cake called Kalathappam. It’s only after I got married that I tried my hand at making this. I have always wondered and admired the way Kalathappam looks when you cut it. Lovely!!

So here is the recipe. I have seen many tedious never ending recipes for Kalathappam. This ones easy!!

This again is a North Malabar speciality. Very famous in Kannur and Thalassery. :)

Kalathappam is a rice cake which can be made in a traditional oven/ Pressure cooker/Oven.

It is made of rice flour, jaggery, fried shallots, cardamom and coconut flakes.

INGREDIENTS

Jeerakashala Rice /Short grain rice               1 cup

Cooked boiled Rice                                     ¼ cup     

Water                                                          1 cup + ½ cup

Cardamom                                                   2

Salt                                                              As required

Jaggery(Light brown)                                   200 gm (300g if you like it sweet)

Coconut Oil                                                3 tbsp

Coconut Flakes                                          2 tbsp

Shallots (Cheria Ulli)                                   2 tbsp     

Baking Soda                                              A pinch
SmallJeera                                                 A pinch

METHOD

Soak rice for 1/2 hour to 1 hour and keep to drain.  

Grind rice fine with 1 cup water, boiled rice, a pinch of salt, cardamom(remove skin) and jeera.
Transfer to a bowl/ vessel.
Add baking soda to the rice mixture and stir well.

In a vessel add jaggery with half cup water and let it melt on slow fire. Stir in between.

Pass the melted jaggery through a sieve into the rice mixture.

Add salt if required.
Heat the pressure cooker.

Add oil and sauté coconut flakes first and then add the finely chopped shallots.

Stir till its light brown and pour the rice jaggery mixture. Do not stir.

Close the cooker. Do not place the weight.

Cook on high flame for 1 ½ minutes and in low flame for 15 minutes.

Check if the Kalathappam is cooked by inserting a toothpick. It should come out clean. Else cook for another 5 minutes only.

Remove cooker from cook top and let cool.

When cool invert and serve.. 

  

Tips:
Use a small pressure cooker.
You can use good quality raw rice or basmati rice. (My readers tried it and it was successful)
I grind it in a mixer. It's easy.
Increase the jaggery if you like it sweet. 300 g would be sweet enough.
Stick to the time instructions for success. Make sure the flame is very low after 1 1/2 minutes of high flame else it will get burnt.
As the flame size may differ make sure you insert a toothpick in the center to see it its cooked. If it's not then cook for another 2 - 5 minutes and check.
Use good quality rice else it may become sticky.
Use fresh stock of baking soda.        
Adjust salt as required. It helps to bring out the flavours. 
Do not reduce the quantity of oil used else it may stick to the bottom of the cooker.                      

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com. Thank you!

Nadan Kappa Puzhukku(Tapioca) with Chemmeen Mulakittathu (Chilly Prawns)

KAPPA PUZHUKKU/ TAPIOCA  THE KERALA WAY

Kappa Puzhukku is another authentic Kerala style recipe. It can be eaten all by itself or in combination with spicy Kerala style fish/prawn/beef curry. It is a mouth watering delicacy. It tastes best when served hot with curry.  

INGREDIENTS
Recipe Source : My Mom

Tapioca(Kappa)	500 gm
Grated coconut	½ cup
Green chillies	2
Turmeric powder	½ tsp
Onion	1 medium chopped small
Curry leaves	1-    2 sprigs
Mustard	½ tsp
Red Dry Chilly (Vattal Mulaku)	2
Coconut Oil	1 tbsp

METHOD

Wash, clean and remove the skin of the tapioca and cut it into 2” long pieces

In a pressure cooker, cook the tapioca with excess water, turmeric and salt.

Turn off the cooker after 1 whistle.

Drain away the water.

Heat oil in a Kadai. Let the mustard seeds splutter.

Add red chilly(vattal mulaku) and then add curry leaves.

Add the onions, chilly, ginger and sauté till light brown.

Add little salt in the onion mixture. Add the tapioca and the coconut.

Mix well and serve hot with Chilly Prawns (Chemeen Mulakittathu / Chilly Fish (Meen Mulakittathu).

CHEMEEN MULAKITTATHU /  CHILLY PRAWNS

INGREDIENTS

Prawns	500 gm
Onions	3
Chilly	3-4
Tomatoes	2
Chilly Powder	1 tbsp
Turmeric Powder	¼ tsp
Coriander Powder	2 tbsp
Ginger garlic paste	2 tsp
Salt	As per taste
Coriander Leaves	A bunch
Vegetable Oil	2 tbsp
Water	200 ml

METHOD

Wash, devein and clean prawns

Marinate prawns with turmeric, ½ tsp chilly powder and salt for ½ hour.

Heat oil in a Kadai. Sauté onions till transparent.

Sauté chilly and ginger garlic paste.

Mix remaining masala’s in little water and sauté for 2 minutes.

Add chopped tomatoes and sauté for 2 minutes. Add water, close and cook for 2 – 3 minutes.

Open lid and mash tomatoes well. Add salt and prawns. Add water if needed.

Close and cook on medium flame for 15 minutes.

Garnish with coriander leaves.

Cheera Upperi /Spinach Dry

Upperi/Thoran is a Kerala speciality which you can find in every Kerala house. We have an endless list of upperi's which is eaten with boiled rice. To name a few are Cheera (red/ green) Upperi, Long Beans Upperi, Long Gourd Upperi, Lady's finger Upperi, Cabbage Upperi, Beetroot Upperi, Ulli thandu Upperi, Vazhakkai (Raw Banana) Upperi, Thalolinga upperi...it goes on and on..

Cheera/Spinach  like other dark green veggies, is an excellent source of beta-carotene, a powerful disease-fighting antioxidant. It is rich in vitamins C & E. You should be careful not to overcook it as it may lose its vitamins.

INGREDIENTS

Spinach - 200 gm
Coconut- 1/2 cup
Chilly - 2 slit into half
Shallots- 3 chopped fine( or onion 1 medium)
Curry Leaves - 2 stalks
Chilly powder - 1/4 teaspoon
Coconut oil - 2 teaspoon
Mustard - 1 teaspoon
Salt - As required

METHOD

Wash and drain spinach

Chop it fine.

Add salt, Chilly, Shallots/onions, chilly powder and mix well with hands for 2 minutes.

Heat oil in a kadai.

Add mustard and let it splutter. Add curry leaves.

Add the mixed Cheera/Spinach. Add a little less salt as it may become more once cooked. You can check and add more salt if required later.
Add the coconut.

Cover and cook till done. Do not overcook.
Serve hot with rice and curry.

Honey Comb Cake

Ever since I saw Ria's Honey Comb Cake, I have been thinking of attempting to make it. It really looks like a bee hive!! This cake looks stunning! I have not been able to get the 'Ria's cake look' but I am happy with my attempt. :)

This is one master piece cake you need to try. I was amazed at the way the cake looked once I removed the bubble wrap. Believe me... it feels GREAT!!!

Was a bit worried if it would come out proper but as I removed the wrap, I was actually admiring it. The only problem I faced was getting a good bubble wrap. May be I will try it again with a good one and you will get to see better pictures.

As of now enjoy this one...

HONEY COMB CAKE

Recipe Source: Ria's Collection (Do check this link for step by step method)

There are basically 4 steps to be followed to prepare this cake
1. Preparation of Vanilla cake
2. Chocolate butter cream icing
3. Preparing chocolate for bubble wrap decoration
4. Assembly.

STEP 1 - VANILLA CAKE

 INGREDIENTS

Largely adapted from Fun and Food Blog

2 cups all-purpose flour (maida)

2 cups unsalted butter

2 cups sugar (powdered)

2 tsp vanilla essence

1/2 cup plain milk

2 tsp baking powder

2-3 eggs

1 tsp salt

METHOD

Sift the cake flour, baking powder and salt in a mixing bowl.

Beat butter and sugar mixture well till thick and creamy.

Break the eggs in a separate bowl  and beat so that any spoiled eggs do not spoil the whole mix.

Pour the beaten eggs into the butter and sugar mixture. With a hand mixer blend everything well..

Add flour slowly while continuing to mix on low speed.

Beat until you see sharp peaks form in the mixture. Always mix in the same direction(clock wise or anti clock wise).

Add the vanilla essence and milk. Blend well. Do not over beat.

Pre-heat oven at 180°C for 10 minutes.

Coat a cake pan (9” round pan) with butter and sprinkle all purpose flour. Dust off the remaining powder.

Pour the cake mixture into the pan. Bake for 30- 40 minutes or till done. (Insert a wooden toothpick and check if it comes out clean). The edges of the cake will separate from the pan when done.

Let the cake cool in the pan for 10 minutes then invert and cool completely.

STEP 2 - CHOCOLATE BUTTER CREAM ICING

INGREDIENTS

Recipe Source: Ria’s Collection

Icing sugar- 1 1/4 cup
Unsalted butter- 1cup

Milk- 1 tbsp +1 tsp

Cooking Chocolate- 6 oz

Vanilla essence- 1 tsp

METHOD

Microwave the cooking chocolate till it melts (1 minute). Mix well and let it cool.

Microwave butter to make it soft (not melted) and beat it using a hand mixer till soft and creamy. (Almost 3 minutes)

Add milk and beat for 1 minute.

Add the melted and cooled chocolate and beat again till all ingredients are mixed well.

Add the vanilla essence.

Add the icing sugar and mix well with ladle till you get the right consistency.

STEP 3 - BUBBLE WRAP DECORATION

INGREDIENTS

Recipe Source: Ria’s Collection

Cooking Chocolate – 10 oz

Bubble wrap 1 (cut as per size of cake)

METHOD

Cut the bubble wrap as per the size of cake.

Microwave the chocolate, mix well and let it cool to room temperature.

Place the bubble wrap on a plate and pour the chocolate over the bubble wrap and wait till it is half set.

STEP 4 - ASSEMBLY

Cut the vanilla cake into 2 layers.

Apply the butter cream icing between the layers, on the sides and on top.

Now invert the plate with the bubble wrap on to the cake slowly.

Remove the plate and press the bubble wrap slowly.

Place the cake with the bubble wrap in the freezer for 15 minutes.

Peel the bubble wrap carefully.

You can decorate the cake with the remaining icing as per your taste.

Please do check Ria's lovely blog for the actual  pictures of the cake. Its amazing!!

Chocolate Frosting Chocolate Cake

Time for loads of chocolates….

It’s the time of the year when kids have their vacation. And I thought to give this treat for my son, Ashu, to begin the holiday season!! Yes, a luscious Chocolate Moist Cake. It definitely tastes as great as it looks. I owe my thanks to Susie Aunt for this recipe. It’s the best chocolate cakes I have had and gonna be on my list of favorite cakes.

I am the biggest chocolate dessert fan and think this one is for all the chocolate lovers.

So if you are craving for chocolate or having to impress your guests give this recipe a try. It works!!

Chocolate Frosting Chocolate Cake

Recipe Source : Susie Aunt (Ria's Mom)

INGREDIENTS

Chocolate Cake

Sugar	2 cups
Flour	1 ¾ cups
Cocoa	¾ cup
Baking Powder	1 ½ tsp
Baking Soda	1 ½ tsp
Salt	1 tsp
Eggs	2
Milk	1 cup
Vegetable Oil	½ cup
Vanilla Essence	2 tsp
Boiling Water	1 cup

Chocolate Frosting

Butter	100 g
Cocoa	2/3 cup
Powdered sugar	3 cup
Milk	1/3 cup
Vanilla Essence	1 tsp

METHOD

Chocolate Cake

Mix the dry ingredients with a ladle i.e. flour, sugar, cocoa in a bowl.

Mix baking powder, baking soda, salt separately and add to the other dry ingredients.

Add eggs,milk, oil and vanilla essence and beat well for 2-3 minutes.

Preheat oven for 10 minutes.

Boil water and add slowly to the mixture. Now mix it with a spatula.

Pour into a greased cake tin. A rectangular flat cake tin(13x9x2) is preferred.

Bake for 35- 40 minutes.

Check if it’s cooked by inserting a toothpick. It should come out clean.

Remove from oven and let it cool.

Once cooled invert it on to a plate and let it cool.

Chocolate Frosting

Melt butter in a microwave.

Add the cocoa powder. It should be very dark cocoa for best results.

Alternately add sugar and milk.

Beat till you reach a creamy consistency. Add vanilla essence and mix well.

Spread it over the cake. Add 1-2 teaspoon milk if frosting is not of spreadable consistency.

Tips:
Its a must to use parchment or butter paper to line the bottom of the cake for this recipe.

If you are using 9'' round pan then divide the mixture into 2 and bake separately. Else it will not cook in the center / will take a long time. In that case bake for 30- 35 minutes.

To make 3 layer cake grease and flour three 8'' baking pan. Bake for 30 - 35 minutes.

You can make cup cakes too using this batter. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

Healthy Oil Free Vegetable Biriyani

Oil Free Vegetable Biriyani

Recipe adapted from Sanjeev Kapoor's Khana Khazana

Biriyani is one of India's flavourful and favorite dish. Usually lots of oil and ghee goes into its preparation which makes it high in calories. This one is a healthy, quick and easy recipe for those who love Biriyani's but avoid it due to its calories. 

INGREDIENTS

Basmati Rice	1 ½ cup
Green Cardamom	8
Black Cardamom	1
Cloves	15
Cinnamon	1 ½’ stick
Bay Leaf	1
Caraway Seeds(Shahi Jeera)	½ tsp
Onions(diced)	2 medium
Carrot(1/2’ pieces)	2 medium
French Beans	15
Cauliflower	12 florets
Green Peas( shelled)	1 cup
Ginger Garlic paste	1 ½ tbsp
Turmeric Powder	1 tsp
Red Chilly Powder	1 tbsp
Coriander Powder	1 tbsp
Yoghurt	½ cup
Rose Water	½ tsp
Tomato Puree	1 cup
Garam Masala Powder	1 tsp
Corriander Leaves	2 tbsp
Mint Leaves	2 tbsp
Salt	To taste

METHOD

Soak rice for ½ an hour.

Boil 4 cups of water. Add salt, 2 green cardamom, 5 cloves, ½ ‘  cinnamon and rice.

Cook till half done and strain.

Heat a non stick Kadai or pan. When heated add remaining green cardamom, black cardamom, clove, cinnamon, bay leaf and caraway seeds. Roast for 5 seconds.

Add diced onions, carrot, French beans, cauliflower florets and salt.

After 2 minutes add green peas and stir well. Cover and cook on medium flame for some time.

Add ginger garlic paste with  little water and stir well.

Add turmeric, red chilly and coriander powder. Stir and cook well. Remove the bay leaf.

In a small bowl, whisk yoghurt well with rose water and little water.

Add tomato puree along with ½ tsp garam masala and simmer for 2 minutes.

In a microwave safe deep bowl arrange a layer of rice. Pour half the vegetable mixture.

Lay another thin layer of rice and top it with garam masala, coriander and mint leaves, half of the yoghurt mixture.

Repeat the procedure.

Cover and cook in microwave on High 100% for 4-5 minutes and let it stand for 5- 10 minutes.

Serve hot with raita and chutney.

Zebra Cake in a Pressure cooker

This cake really impressed me with its looks. Amazing the way it really looks like the zebra stripes. Its very easy to make and I enjoyed the look of it even before it went for baking!

It is a chocolate marble cake. Soft and tasty!!

I got this recipe from Farida's blog. Thanks to Ria too..

Followed it step by step.

INGREDIENTS


Recipe source: Farida's Blog

4 large Eggs, at room temperature

1 cup  granulated Sugar

1 cup  Milk, at room temperature

1 cup  Vegetable oil 

2 cups  Maida

1/3 teaspoon Vanilla powder

1 tablespoon  Baking powder

2 tablespoons dark Cocoa powder 

METHOD

1. In a large mixing bowl, combine eggs and sugar. Use a hand-held electric mixer and beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Add the flour mixture to the wet ingredients and beat  until the batter is smooth and the dry ingredients are thoroughly incorporated.  If the mixture is too thin, add a little more flour.

4. Divide the mixture into 2 equal portions. This is very important. EQUAL PORTIONS.Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the cooker (without any water)for 5 minutes on High flame. Place a ring or small flat tumbler in the cooker to place the cake tin.

6. Line the cake tin with butter.Then sprinkle some maida.

7. Assembly - Scoop 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. Do not stop and wait until the previous batter spreads. Alternate the batter until you finish them. 

8. Place the cake tin in the cooker and close the lid. Do not place the weight/whistle.Bake in the cooker first on High flame for 5 minutes then medium flame for 5 minutes. Then low flame for 10 minutes and again medium flame  till the cake is done.To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the cooker.Invert the cake onto a plate/ rack. Turn the cake back over and let cool. 

I love those lines..And sure to make it many many more times!!