<p>It comes with the authentic Kerala flavour. Appam Corner in Kammanahalli has been recreating Kerala on the tastebuds of Bangaloreans for six years now. <br /><br />Run by the Vargheses, the makeshift shack that serves authentic Kerala cuisine is a big hit with the city’s Keralites and non-Keralites as well.<br /><br />Appam and Kadala curry, Puttu and Kadala, Kappa and Meen Curry, Idiappam also called Nool Appam, Adapradam are among the more popular vegetarian cuisines people virtually eat out of Vargheses’ hand. <br /><br />The non-veg spread includes chicken curry, fish curry in Kerala style, beef dry spiced with lots of coconut and curry leaves, chicken dry.<br /><br />Varghese’s clientele comprise mainly the college-goers and the working lot. The price is easy on the pocket and they vouch for the hygiene of the place. <br /><br />“The food is served hot, cooked fresh as and when the order comes in. Nothing is made earlier and kept,” says Varghese, who is assisted by his wife.<br /><br />The duo wakes up as early as four in the morning and start making preparations for the day’s chores. The dough is readied, the dosa and appam batter is ground and the ingredients for the non-vegetarian dishes are prepared.<br /><br />Appam Corner is open only for breakfast and dinner. The small joint has space constraints making lunch a difficult proposition. The regulars arrive almost half hour before the place opens.<br /><br />The young who come here say it’s like getting home food. Most begin or end the meal with ginger tea or Kashayam, which is most popular. <br />This mixture of dry ginger, jaggery, pepper and coffee is considered a good digestive and has medicinal value as well. <br /><br />Milan George and his gang of five friends are permanent fixtures at this joint. “We are here in the morning for hot Appams and Puttu. Most evenings we return to have Kerala parota and chicken curry,” says Milan. <br /><br />Leo Peter, a businessman who lives on Hennur Main Road drives down to this joint to pick up a quick parcel for his kids who gorge on Varghese’s food. <br />“On Saturdays and Sundays, we’re treated to Kappa and Meen curry and vegetable stew, sprinkled with small pieces of chicken. My family makes it a point to stop by this place on weekends,” says Leo. </p>.<p><br />Appam’s Corner has been Santiago’s pick for the last five years. This professor at the United Theological College says the taste, hygiene and service here is incomparable to any other. <br /><br />“The best thing is that the atmosphere is cordial and the food is safe,” he says. <br /> Sudhakar, a textile merchant, never leaves without ginger tea. “The taste is typical to food cooked in Kerala homes, it is served hot and the servings are unlimited, at very reasonable prices,” he concludes. <br /><br /><br />Recipe<br /><br />Fish Moilee <br /><br /><br />Ingredients<br /><br />500 grams skinless white fish (sear fish) slices <br />* 1 cinnamon stick <br />* 2 green cardamoms <br />* 1 tablespoon garlic slices <br />* 1 tablespoon ginger paste <br />* 4 green chillies slit <br />* 1 medium onion, sliced <br />* 1 chopped tomato<br />* 1 teaspoon turmeric powder <br />* 1 cup water <br />* ½ teaspoon crushed black peppercorns <br />* 1 tablespoon lime juice <br />* 2 sprigs curry leaves <br />* 2 cups coconut milk <br />* 2 tablespoons oil <br />* Salt to taste <br /><br />Fried tomato slices to garnish <br /><br />1. Heat the oil in a heavy-bottomed pan till hot. Fry the cinnamon and cardamoms for a short time. <br />2. Add the garlic, ginger, green chillies and onions. Saute for about three minutes. Now add the fish and rest of the ingredients except the coconut milk and mix gently. <br />3. Cover and cook on very low level for another ten minutes or till the fish becomes soft and cooked. <br />4. Reduce the heat to very low and add the coconut milk. Mix gently and simmer for a minute or two. Garnish with fried tomato slices. </p>
<p>It comes with the authentic Kerala flavour. Appam Corner in Kammanahalli has been recreating Kerala on the tastebuds of Bangaloreans for six years now. <br /><br />Run by the Vargheses, the makeshift shack that serves authentic Kerala cuisine is a big hit with the city’s Keralites and non-Keralites as well.<br /><br />Appam and Kadala curry, Puttu and Kadala, Kappa and Meen Curry, Idiappam also called Nool Appam, Adapradam are among the more popular vegetarian cuisines people virtually eat out of Vargheses’ hand. <br /><br />The non-veg spread includes chicken curry, fish curry in Kerala style, beef dry spiced with lots of coconut and curry leaves, chicken dry.<br /><br />Varghese’s clientele comprise mainly the college-goers and the working lot. The price is easy on the pocket and they vouch for the hygiene of the place. <br /><br />“The food is served hot, cooked fresh as and when the order comes in. Nothing is made earlier and kept,” says Varghese, who is assisted by his wife.<br /><br />The duo wakes up as early as four in the morning and start making preparations for the day’s chores. The dough is readied, the dosa and appam batter is ground and the ingredients for the non-vegetarian dishes are prepared.<br /><br />Appam Corner is open only for breakfast and dinner. The small joint has space constraints making lunch a difficult proposition. The regulars arrive almost half hour before the place opens.<br /><br />The young who come here say it’s like getting home food. Most begin or end the meal with ginger tea or Kashayam, which is most popular. <br />This mixture of dry ginger, jaggery, pepper and coffee is considered a good digestive and has medicinal value as well. <br /><br />Milan George and his gang of five friends are permanent fixtures at this joint. “We are here in the morning for hot Appams and Puttu. Most evenings we return to have Kerala parota and chicken curry,” says Milan. <br /><br />Leo Peter, a businessman who lives on Hennur Main Road drives down to this joint to pick up a quick parcel for his kids who gorge on Varghese’s food. <br />“On Saturdays and Sundays, we’re treated to Kappa and Meen curry and vegetable stew, sprinkled with small pieces of chicken. My family makes it a point to stop by this place on weekends,” says Leo. </p>.<p><br />Appam’s Corner has been Santiago’s pick for the last five years. This professor at the United Theological College says the taste, hygiene and service here is incomparable to any other. <br /><br />“The best thing is that the atmosphere is cordial and the food is safe,” he says. <br /> Sudhakar, a textile merchant, never leaves without ginger tea. “The taste is typical to food cooked in Kerala homes, it is served hot and the servings are unlimited, at very reasonable prices,” he concludes. <br /><br /><br />Recipe<br /><br />Fish Moilee <br /><br /><br />Ingredients<br /><br />500 grams skinless white fish (sear fish) slices <br />* 1 cinnamon stick <br />* 2 green cardamoms <br />* 1 tablespoon garlic slices <br />* 1 tablespoon ginger paste <br />* 4 green chillies slit <br />* 1 medium onion, sliced <br />* 1 chopped tomato<br />* 1 teaspoon turmeric powder <br />* 1 cup water <br />* ½ teaspoon crushed black peppercorns <br />* 1 tablespoon lime juice <br />* 2 sprigs curry leaves <br />* 2 cups coconut milk <br />* 2 tablespoons oil <br />* Salt to taste <br /><br />Fried tomato slices to garnish <br /><br />1. Heat the oil in a heavy-bottomed pan till hot. Fry the cinnamon and cardamoms for a short time. <br />2. Add the garlic, ginger, green chillies and onions. Saute for about three minutes. Now add the fish and rest of the ingredients except the coconut milk and mix gently. <br />3. Cover and cook on very low level for another ten minutes or till the fish becomes soft and cooked. <br />4. Reduce the heat to very low and add the coconut milk. Mix gently and simmer for a minute or two. Garnish with fried tomato slices. </p>