Palappam
Ingredients:
1.  Saras Rice Powder -2cup
2.  Grated Cocount- 1cup
3.  Cooked  Rice-1/2cup
4.  Shugar-1tbsp
5.  Yeast -1tsp
6.  Salt- enough

Method:
Grind 2-6 incredients in a mixie and mix well with incredient 1 and after 12 hours prepare appam in a non stick
pan.

Duck curry
Ingredients
1. Duck – 1 kg, cleaned and cut into medium-sized pieces and drained to remove excess water (do not
remove the skin)
2. Onion – 2 medium, thinly sliced
Ginger –garlic paste – 2 tbsp
Green chilies – 5 , slit
Curry leaves – 1 sprig
3. saras Turmeric powder – 1/2 tsp
saras Kashmiri chilly powder – 1.5 tbsp
Saras Coriander powder – 1.5 tbsp
Saras Garam masala powder – 1 tbsp
4. Tomato – 2 small, sliced
5. Coconut milk – 1 cup, medium-thick
6. Salt – To taste
7. Coconut oil – 2 – 3 tbsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
sliced coconut – 1/4 cup
8. Whole spices – cloves – 4 – 5 , cardamom – 1, cinnamon stick – 1 inch, vazhanayila / bay leaves – 1 – 2,
slightly crushed whole pepper corns – 1/2 tsp
9. Hot water – 1/2 cup
10. Vinegar – 1 tsp

Method:
1. Heat oil in a pressure cooker or heavy bottomed pan at medium heat. Splutter mustard seeds and fry dried
red chilies and     sliced coconut until golden colored. Add the whole spices and saute for a few seconds.

2. Add ginger-garlic paste, green chilies, curry leaves and thinly sliced onion. When the onion turns light
golden, add the saras spice powders numbered  3. Mix well and saute until the raw smell of spices is gone.

3. Add 1/2 cup hot water, 1 tsp vinegar, sliced tomato pieces, few curry leaves, enough salt and the duck
pieces. Mix well. Bring to a boil and bring down the heat to medium-low. Cover and cook for 20 minutes or
until the duck is half-done, stirring once or twice in between. Open and cook for 5 minutes at high heat until
the gravy almost dries up, stirring in between so that it won’t stick to the bottom.

4. Add 1 cup coconut milk. Mix well. The curry would be light brown in color now. Bring to a boil and lower the
heat to medium-low. Continue cooking for another 10 – 15 minutes, until the curry changes to a brown color
and oil starts floating on top. (The coconut milk should get cooked and release coconut oil). Switch off. Serve
with Palappam.

Jency Wilson
Kaloor