Aappa (Hoppers)
A Sri Lankan recipe for Aappa (Hoppers).
Ingredients
- 1 tsp yeast grnules
- +
- 1 tsp sugar
- 0.3 tsp salt
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- 1/
- 4 cup coconut cream
- 2 cup rice flour
- 2 cup Long grain rice,washed and drained
- 1 lb Chicken, cut in to 2-3 inch pieces
- 2 medium onions, sliced
- 0.5 tsp turmeric
- 2 tsp chillie powder
- 2 tsp curry powder
- 5 clove gralic, peeled and crushed
- 1 inch piece of ginger, peeled and grated
- 0.5 tsp black pepper powder
- 2 medium tomatoes, diced
- 0.5 lb green peas, frozen
- 0.3 lb raisins
- 5 0.5 leaves of curry leaves
- 2 inch piece cinamon
- 0.3 lb cashew nuts, cut into small pieces
- 3 tbsp butter, or vegetable oil
- 3 cardamoms
- 3 cloves
Instructions
- 1
Method Mix the yeast granules in 1 tsp sugar and the salt in half cup of warm water and leave for 15 minutes until frothy. Mix 2/3 cups of coconut cream and 1 cup of water. Put the rice flour into a large bowl and add the yeast mixture. Next add the diluted coconut cream, little at a time to make a batter like pancake batter. If more liquid is needed, add more water. Now cover the bowl with a wet cloth and leave for about eight hours in a warm place. The batter should rise to double the original amount. Finally before preparation, mix 1/4 cup coconut crean and 2 tbsp sugar and stir well. If more liquid is needed, add more water. Soak a small piece of cloth in oil and a saucer. Heat the pan(thachhiya) on medium. When hot rub the pan throughly with the oiled-cloth. Add about 3 tbsp of the batter to the pan and turn the pan so that the batter sticks to the sides of the pan. Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot. Note: If the hoppers difficult to remove from the pan, add a beaten egg to the batter and stir well. It is best to keep this pan solely for the purposes of making hoppers [ Back ] http://infolanka.com/recipes/mess1/15.html
- 2
Kukul-Mas Buriyani (Chicken Briyani) salt to taste Method Heat the oil in a large pan and gently fry the onion till golden brown. Add the green peas, raisins and fry for another minute. Remove from the pan and set aside. Reduce the heat and add the chllie powder, curry powder, curry leaves, garlic and ginger for 3-4 minutes. Add the meat, balck peper and saute for about 8-10 mins. Add the chopped tomatoes, cloves, cinnamon, cardamoms, turmeric and salt and saute for 2 minutes. Add about 1 1/2 cup of water, cover and cook until the meat is almost cooked. Remove about 1/2 cup of the gravy and add more salt if needed and set aside. Add the rice to the pan and add sufficient water to cook the rice and simmer covered, on a very low fame for about 15-20 minutes until the rice is cooked. **** *** If you are using a rice cooker the transfer the meat to the rice cooker, add the rice and sufficient water and cook according to directions. Garnish with the fried onions, peas and raisins. Serve hot with the gravy. file:///Macintosh%20HD/Desktop%20Folder/t.html