Pesaha Appam (Unleavened Passover bread)

Pesaha Appam - This unleavened passover bread is had with pesaha paalu on Maundy Thursday after the evening mass.The head of the family cuts the appam into pieces, dips in the "paalu" & then gives it to other members of the family.This is a tradition among the Catholics of Kerala.

Ingredients:
For appam:
Urad dal - 1/2cup
Rice flour - 1cup
Coconut powder - 4tbsp
Pearl onions - 3-4nos.
Salt - 1/2tsp or to taste

For paalu:
Jaggery - 200gms
Rice flour - 2-3tbsp
Coconut milk powder - 4-5tbsp
Dry ginger powder - 1tsp
Cardamoms, powdered - 3-4nos.

Method:

Wash & soak dal for 3-4 hrs. Grind dal. To it add rice flour, coconut milk powder, salt and mix well. Add enough water to reach the desired consistency(that of idli batter). Pour the appam mix in a greased pan and place a little cross made from the palm leaf you get on Palm Sunday. Steam for 10-15 min or till done.

For making paalu - Break jaggery into small pieces and place it in a pan with some water. Heat till it melts completely. Strain it. Mix the coconut milk powder in a cup of water. To this add cardamom powder, dry ginger powder & rice flour and mix well. Add this mixture to the jaggery syrup & mix well to avoid lumps. Return to fire & bring to a boil stirring well all the while. Simmer & stir till the desired consistency is reached. Switch off the flame.

Roasted Onion & Bell Pepper Pizza

Roasted Onion & Bell Pepper Pizza
Yields one 8" pizza

Ingredients:
For the crust:
All purpose flour - 3/4cup
Dry Yeast - 3/4tsp.
Sugar - 3/4tsp.
Salt - 1/3tsp.
Warm water - 1/3cup
Olive oil

For the sauce:
Onion, chopped - 1nos.
Tomatos, deseeded & chopped - 2nos.
Garlic cloves - 1big or 3 small
Chilli powder - 1/4tsp.(optional)
Italian Seasoning - 1/2tsp or as required
Olive oil
Salt to taste

For Topping:
Onion, skin on - 1small
Bell Pepper - 1small
Mozarella cheese, shredded - 1/2-3/4cup

Method:

Add yeast & sugar to warm water and keep aside for 10min. Add flour & salt to it and knead to a soft dough adding olive oil. Add more water if required. Place the dough in a well oiled bowl. Brush the the dough with more oil and keep covered in a warm place to rise. After about 30-45min, when the dough has doubled in size, punch it down. Knead it for a min and again keep covered in a warm place to rise. But this time for an hour & a half.

For the sauce, heat a little olive oil and fry the crushed garlic for a min or so. Add the onions & fry till translucent. Add tomatoes and let it simmer uncovered over a low flame till the sauce thickens. Add chilli powder & cook for another 1 min and switch of the flame. Cool and grind it to a finer consistency. Season with Italian herbs & salt.

Both the pizza dough & sauce can be prepared a day earlier and refrigerated( frozen in case of dough). Only thing to remember is to well thaw the dough & warm the sauce before using.

Bell pepper & Onions can be roasted by keeping it directly over burner flame. Roast till the vegetables are charred evenly on all sides. Cool. Remove skin, wash & slice the veggies.

Preheat the oven to 210 degree Celsius.

Knead the dough lightly & place it on a floured surface. Roll out using a rolling pin or spread out using fingers. Prick the dough all over using a fork & brush lightly with olive oil. Now spread the sauce over the base followed by the sliced veggies and finally the cheese.
Next brush the hot tray with oil & gently slide the pizza onto the tray. Bake for 20-25min or till the cheese melts & the crust is well browned. For a more browner & tastier crust you can brush the crust with more oil halfway while baking.

Remove from oven & cool slightly. Slice & serve.

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