Aappam

Raw Rice - 2 cup, soaked in Water for at least 4 hours

Coconut - 1 cup, grated

Rice - 1 cup, cooked (leftovers)

Sugar - 1 tsp

Yeast - 1 tsp

Soda - 1 tsp

Salt

Oil

In a wet grinder add the soaked Rice along with grated Coconut, leftover cooked Rice and Sugar. Add Water just enough to cover the ingredients and grind to a smooth Batter. Transfer this Batter to a large bowl and stir in Yeast. Mix well and let the Batter ferment for at least 2 hours.

Heat Aappam pan on medium flame. Grease the pan with Oil.

To the Batter add Soda and required Salt; mix well.

Pour a ladle of Batter into the hot pan and quickly tilt it to spread the Batter in a circular motion so it coats all the sides of the pan. Close the pan with lid and cook for 2 min.

Remove the Aappam from heat and serve warm with any Coconut based Gravy.

Salmon Sandwich

Salmon - 2 fillets

Seafood Cajun Seasoning - 2 tbsp. (or use Chilli Powder, Salt, Pepper, Garlic powder, Onion powder, Gumbo File, Old Bay Seasoning)

Butter - 1 tbsp.

Ciabatta - 1 roll

Goat Cheese - 3 oz.

Lemon Mayonnaise (Mayonnaise - 1 cup, Lemon Juice - 1 1/2 tbsp., Parsley, Salt, Pepper)

Lettuce - 3 leaves

Tomato - 1,sliced

Onion - 1, sliced

Season Salmon with Seafood Cajun Seasoning. In a medium pan, sauté Salmon in Butter on medium-high heat, fat side down, until golden brown. Using a metal spatula turn salmon over and cook until golden brown. Remove from heat and let rest.

Slice Ciabatta roll lengthwise and place under broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange Salmon, Lettuce, Tomato and Onions on roll.

Fish Finger

Fish - 1 lb., cut into thick strips

Lemon juice

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Garam Masala - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp

Salt & Pepper

Besan - 1 cup

Bread Crumbs - 1/3 cup

In a large bowl add the Fish strips and marinate with Lemon juice, Turmeric, Chilli powder, Garam masala, Coriander powder, Cumin powder, Salt & Pepper. Mix well and keep aside.

In a shallow plate add the Besan along with the Breadcrumbs and season with required Salt and Pepper. Mix well.

Coat the marinated Fish in the Besan-Breadcrumb mixture and shake of all excess crumbs. Deep fry the Fish fingers in hot Oil until golden.

Transfer to a paper towel lined plate and garnish with Lemon wedges.