I don't think I really appriciated when my mom made all the Indian sweets or some special treats.
And also I was never intrested in cooking during that time like most of you .
If I am honest when I was in my early teens I don't think I even thought aobut how much time and efffort she put into make some of the spcial food she made. Every day when we three girls came back home from school,there was something home made which she whipped up for us, which we used to hogg like piggies or on the weekend or special occasions she used to make other things which took a lot of time and work.
I remember she used to make these Achappams and not just for 1 cup of flour, i think when she made them it was mostly for a kilo of flour as I remember , they were made and kept in this huge parle biscut tins.
I am telling about how Ididn't apriciate the work she had put to make things for one reason, I tried for the first time to make Achappam few days back.
Well the first I mixed everything and tried them and whil i dipped the shape into the hot oil I saw them breaking into circles than just giving beautiful flower shape.
So I mixed a new batch tried again , no use it was a disaster again, so i searched the net and found a recipe just using flour and i tried them, well i got beautiful flowers, but then were too soggy with oil and then heavy so I binned my third batch of the day.
So I tried again the below recipe which I got form the net.
It is true they say making Achappam is like winning lottery.
I got 7 beautiful rose shaped achappams and they wee not sticking into the mould , came out perfectly, but from the 8th one it started sticking.
So i gave up .
I just think I am not that lucky in making these beautiful cookies like Mishmash or Aparna.
Raw rice powder - 1 glass
Sugar - 1/4 glass
Coconut milkthick , I used tinned coconut milk. ( didn't measure just used till i got a batter like for dosa
Eggs - 1
Black seasame seeds ( i didn't have so used white)
Oil for frying
Beat the eggs well.
Mix together egg, sugar, rice powder, seasame seeds and coconut milk well.
The consistency should that of dosa batter.
Heat the oil and dip the achappam mould.
The mould should be very hot so that the achappams will come out from the mould when you dip it in the oil.
Once the mould is hot enough, dip the mould into the batter and fill it till 3/4th of the capacity.
Dip it in oil again and after half a minute, shake the mould lightly so that the achappams will come out easily. (If you shake the mould vigourously, the shape will not be maintained and there are chances of the achappams to break.)
Once slightly golden brown, turn and cook the other side.
Remove from the oil and place them on a tissue paper.
At a time, you can make 3-4 achappams or more depending upon the size of the vessel
As this is a traditional christmas cookies from kerala I am sending this to Susan for her if you want to see what all cookies santa as got till now just go here