Kerala style Apple Pachadi

Autumn is the season for apples here in UK. Sour Green cooking apples are a good substitute to our pacha manga.

This year I have got a bag full of cooking apples from my friend and needless to say, I made good use of it.

Ingredients:

Cooking apple- 2medium
Chopped Onion- 1/2 cup
Green chillies- 2
Ginger- 1/2 tbspoon (chopped)
Mustard- 1 teaspoon
Coconut/ sunflower oil- 1 tablespoon

For Grinding:

Coconut- 1/2  to  3/4cup
Cumin/ Jeera- 1/4 teaspoon
Green chilli- 1

For Seasoning:

Coconut/ sunflower oil- 1 tbspoon
Mustard seeds- 1/2 teaspoon
Dried chilli- 2
Curry leaves- 2 spring

Preparation:

Remove skin and chop apple to very small pieces.

Crush mustard in a pestle and mortar and leave aside.

Put the ingredients for grinding in a mixer grinder and grind to a smooth paste. Keep it aside.

Heat oil in a non-stick pan and add chopped onion, green chillies and ginger. Add chopped apple once the onion turns soft. Sauté the apple very well and add 1/2 cup of water to cook the apple. Add the grinded coconut mix and crushed mustard when the apple turns soft. Boil everything and switch off the flame.

Season oil in a different pan and add to the pachadi.

I didn't add any yogurt since the apple was sour enough. Do a taste test and add yogurt if needed but before seasoning.

Stuffed Egg plant/ Brinjal Stuffed with some kerala spice

 I am a bit tired with usual nadan recipes and tried this Mediterranean dish with a little malayalee twist. It came out really tasty and I am planning to make this more often.

Ingredients:

Egg plant- 2 large
Onions- 2 large(chopped)
Garlic- 3 cloves(chopped)
Tomatoes- 4 medium (chopped)
Pepper powder-1/2 teaspoon
Garam masala- 1/2 Teaspoon
Chilli flakes- 1 teaspoon
Coriander leaves- 1 tablespoon (chopped)
Olive oil- 1/2 cup

Preparation:

Cut eggplant lengthwise to two equal parts. Scoop out the flesh and sprinkle salt to the scooped flesh and inside the eggplant. Leave it few minutes for the salt to get absorbed.

 
Heat some olive oil in a non-stick pan and sauté, onion and garlic until golden. At that point add the egg plant, chopped tomatoes, pepper powder, chilli flakes and garam masala. Cook this on a medium flame for about 15 minutes or until the eggplant is cooked.

 
Heat rest of the oil in a different pan and fry eggplant until softens on both sides. Start with the skinny side first.

 
Remove from heat and scoop in the stuffing. Garnish with coriander leaves.

 
You can serve this as a starter.

Easy Mutton/ Lamb curry kerala stye

Ingredients:

Mutton - 1 kg with bones
Onion- 4 medium sized
Ginger - 1 tablespoon (chopped)
Garlic- 1 tablespoon (chopped)
Curry leaves- 4 springs

For Marinating:

Garlic - 3 cloves
Ginger- Same amount as garlic
Mutton masala- 1 tablespoon

For Dry Roasting:

Red chilli powder (I used Kashmiri chilli powder) - 2 tablespoon
Coriander powder- 2 Tablespoon

For Home made masala powder:

Fennel Seeds- 2 tablespoon
Cardamom- 3
Cinnamon stick- 1 inch long piece
Star Anise-1/2
Cloves- 4
Mace/ Jathipathri- 1

Preparation:

The key ingredient in this recipe is the raw home made masala. Yes. I said raw masala. Just put all ingredients for the home made masala in the mixer grinder and make a fine powder. You can keep this in an air tight container but make sure you use it within few days.

Dry roast chilli powder and coriander powder in a non-stick pan and dry roast until the raw smell disappear. make sure not sure not to burn the powder.

Wash mutton very well and mix with some turmeric powder and salt . Leave it for 5 minutes and wash again. crush ginger and garlic with a pestle and porter. Add this to the washed mutton pieces and then add the mutton powder. Transfer this to the pressure cooker and gently cook up to 2 whistles.

Sauté onion in a non-stick pan and keep this aside.

In a separate pan, add some oil and sauté chopped ginger and garlic and curry leaves.. Add dry roast masala to this and then add the cooked mutton pieces (without water). Sauté everything very well until the masala get coat to the mutton pieces. Now add the water (gravy) was remaining on the pressure cooker. Give everything a good mix again and close the lid. Cook in a medium flame for about 10 minutes and open the lid and add the cooked onions and curry leaves. Top up with boiled water if needed. Cook for further 10 minutes and then add the home made masala. Switch off the flame and enjoy hot.

Dry Beef Fry/ Unakka erachi chathachathu

Dry beef is fairly a new dish for me as we don't have it in Trivandrum. One of my friend introduced me to this exceptionally tasty dish and now I am a big fan of it. Not to mention my hubby.
Dry beef chathachathu is a great comfort food which goes very well with kanji.

 Ingredients:

Unakka beef- 10 pieces

Chilli powder- 1/2 teaspoon

Dry chillies- 5

Bird eye chillies/ kanthari mulaku- 5

Shallots- 10

Garlic- 3 cloves

Curry leaves- 1 spring

Oil- to fry

 

Preparation:

Soak dry beef in cold water for about 1/2 an hour just to make it a bit tender. Wash very well and marinate in chilli powder. Shallow fry beef on a low flame for about 5 minutes and remove from oil. Sauté all other ingredients in the same oil for few minutes. (you can substitute bird eye chillies to green chillies or dry chillies.).

 

Transfer all ingredients to a mixer grinder and crush on the pulse mode. Your unakka irachi is ready to be served.

Beans and Carrot Thoran/ Beans and Carrot Stirfry with coconut

 

 

 

Ingredients:

Carrot- 2 cups (finely chopped)

Beans- 2 cup (finely chopped)

Onion- 1 small (finely chopped)

Green chillies- 2 (finely chopped)

 

For Grinding:

Scrapped coconut- 1 cup

Chili powder- 1/2 teaspoon

Turmeric Powder- 1/4 teaspoon

Garlic- 1/2 a clove

Cumin seeds- 1/2 teaspoon

 

For Seasoning:

Oil- 2 tablespoon

Mustard- 1/2 spoon

Curry leaves- 1 spring

 

Preparation:

 

 Put all ingredients for grinding in the mixer grinder on the pulse mode for 2 secs. Keep this aside.

Mix together carrots, beans, onion and green chillies and transfer to a non-stick pan. Add two tablespoons of water and enough salt and cook on a medium flame for about 5 minutes. Add the coconut mixture to the top of the carrot beans mix and close the lid. Open the lid after 5 minutes and sauté until water evaporates and the vegetables cooks very well.

 

Heat oil in a different pan and splutter mustard seeds and then add curry leaves. Season the oil over the cooked vegetables.

Windermere

Windermere is the largest natural lake in England. It is a ribbon lake formed in a glacial through after the retreat of ice at the start of the current interglacial. It is in the within the Lake District National Park county of Cumbria and entirely within the Lake District National Park.

                                                  Standing alone, as from a rampart’s edge,
                                                  I overlooked the bed of Windermere,
                                                  Like a vast river, stretching in the sun.
                                                  With exultation, at my feet I saw
                                                  Lake, islands, promontories, gleaming bays,
                                                  A universe of Nature’s fairest forms
                                                  Proudly revealed with instantaneous burst,
                                                  Magnificent, and beautiful, and gay.

                                                                           William Wordsworth

 

 

 

 

 

 

 

 

 

 

 

Lake District ("Our thoughts at least are ours")

The Lake District, also commonly known as The Lakes or (particularly as an adjective) Lakeland, is a mountainous region in North West England. A popular holiday destination, it is famous not only for its lakes, forests and mountains (or fells), but also for its associations with the early 19th century poetry and writings of William Wordsworth and the other Lake Poets.

                    The Lake Poets, which consisted of a group of English writers who lived in the Lakes in England, were Samuel Taylor Coleridge, Robert Southey and William Wordsworth.

There are numerous poems about Lake District from the world famous poets.

Some clicks from Lake District during August 2013

 

 

 

        Earth was hushed and still; all motion and sound were suspended:
        Neither man was heard, bird, beast, nor humming of insect,—
       Only the voice of the Greta, heard only when all is in stillness.
       Pensive I stood, and alone; the hour and the scene had subdued me;
      And as I gazed in the west, where infinity seemed to be open,
     Yearned to be free from time, and felt that this life is a thraldom.

                                                  Robert Southey (A Vision of Judgement)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                          


                                   I gazed and gazed, and to myself I said,
                                  Our thoughts at least are ours; and this wild nook,
                                  My EMMA, I will dedicate to thee."
                                  ----Soon did the spot become my other home,
                                 My dwelling, and my out-of-doors abode.
                                 And, of the Shepherds who have seen me there,
                                To whom I sometimes in our idle talk
                                 Have told this fancy, two or three, perhaps,
                                 Years after we are gone and in our graves,
                                 When they have cause to speak of this wild place,
                                 May call it by the name of EMMA'S DELL.

 

    William Wordsworth (It was an April morning)

 

 

 

 

 

 

 

 

 

 

 

Some random clicks from Gods own country

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Some more clicks from my garden but not of my garden

Very late flowers (mid October)

 

 

 Waiting for the rain

 

Some Autumn clicks from my Garden

 

 

 

 

 

 

This year we are blessed with lots of pears and apples in our little trees. We planted a small pear tree during summer 2012. We only got two pears last year(accounts to bad English weather) but blessed with numerous crunchy little fruits this year. Same story with the apple tree. The poor little plant got too many fruits it could bear.

 

 

 

 

 

 

                 A phone call to Ann changed my life for ever.  She is the owner of the blog http://annmaryjoseph.blogspot.co.uk/. A casual talk which ended up in this  "Is it easy to create and maintain a blog?" She understands the worry of a computer illiterate (nearly!!!) and spend the next hour in the Skype taking me through various steps in creating a blog. At that point  I never thought this habit can get really addicting . Now I found a permanent place for my camera downstairs as I don't want to miss any wonderful moments where I get a chance to take beautiful snaps.

 

 

I don't have any niche for my blog and my aim is to share few things I enjoy and passionate about. Definitely cooking is one of those. I  need lots of inspiration to make my way into the kitchen.   The fellow bloggers and their beautiful pictures are my greatest inspiration but once I start cooking I give all my heart to it.

 

I was passionate in reading and writing poems especially romantic Malayalam poems. I must admit that I indulge myself within the luxuries of  a metropolitan city like  London and sadly lost my creativity. With this blog I am trying to find some likeminded people and start some creative discussions of any creations. 

 

A BIG THANK YOU for all my supporters, well-wishers and my greatest inspiration and my BACKBONE PRAVEEN KUNJUKUNJU my sweet hubby. Without you I wouldn't be here. 

 

                        Count your blessings, name them one by one,
                        Count your blessings, see what God hath done!
                        Count your blessings, name them one by one,
                        And it will surprise you what the Lord hath done

 It does take a lot of effort to create and manage a blog especially for a full time working mum of two like me. So please respect and value my post and pictures. Please ask for prior permission before using any of the pictures and copying any recipes(I mean cut and paste). I am happy to include any recipe from any of the readers if submitted by e-mail with original pictures.

Common Friends. Let us enjoy our life. Eat, drink and be merry. Life is too short to be anything but happy

Let us start this page with a song form the movie "Spirt".  I loved this movie because of the wonderful poetic songs and definitely this one is my favourite.

 "പ്രണയമേ നിന്നിലേക്ക്‌  നടെന്നോരെൻ   വഴികൾ
ഓർത്തെന് പാദം തണുക്കുവാൻ
 അതുമതി ഈ ഉടൽ മുടിയ മണ്ണിൽ നിന്നിവന്
പുല്ക്കൊടിയായി ഉയിര്തെല്ക്കുവാൻ "


The full lyrics goes like this:


മരണമെത്തുന്ന നേരത്തു നീയെന്‍റെ അരികില്‍

ഇത്തിരി നേരം ഇരിക്കണേ

കനലുകള്‍ കോരി മരവിച്ച വിരലുകള്‍

ഒടുവില്‍ നിന്നെ തലോടി ശമിക്കുവാന്‍



ഒടുവിലായകത്തേക്കെടുക്കും ശ്വാസ കണികയില്‍

നിന്‍റെ ഗന്ധമുണ്ടാകുവാന്‍

മരണമെത്തുന്ന നേരത്തു നീയെന്‍റെ അരികില്‍

ഇത്തിരി നേരം ഇരിക്കണേ



ഇനി തുറക്കേണ്ടതില്ലാത്ത കണ്‍കളില്‍ പ്രിയതേ

നിന്‍ മുഖം മുങ്ങി കിടക്കുവാന്‍

ഒരു സ്വരം പോലുമിനി എടുക്കാത്തൊരീ ചെവികള്‍

നിന്‍ സ്വര മുദ്രയാല്‍ മൂടുവാന്‍



അറിവും ഓര്‍മ്മയും കത്തും ശിരസ്സില്‍ നിന്‍ ഹരിത-

സ്വച്ച സ്മരണകള്‍ പെയ്യുവാന്‍

മരണമെത്തുന്ന നേരത്തു നീയെന്‍റെ അരികില്‍

ഇത്തിരി നേരം ഇരിക്കണേ


അധരമാം ചുംബനത്തിന്‍റെ മുറിവു നിന്‍-മധുര

നാമ ജപത്തിനാല്‍ കൂടുവാന്‍

പ്രണയമേ.. നിന്നിലേക്കു നടന്നോരെന്‍ വഴികള്‍

ഓര്‍ത്തെന്‍റെ പാദം തണുക്കുവാന്‍

പ്രണയമേ.. നിന്നിലേക്കു നടന്നോരെന്‍ വഴികള്‍

ഓര്‍ത്തെന്‍റെ പാദം തണുക്കുവാന്‍

അതുമതി ഈ ഉടല്‍ മൂടിയ മണ്ണില്‍ നിന്നിവന്

പുല്‍ക്കൊടിയായ് ഉയിര്‍ത്തേല്‍ക്കുവാന്‍



മരണമെത്തുന്ന നേരത്തു നീയെന്‍റെ അരികില്‍

ഇത്തിരി നേരം ഇരിക്കണേ

മരണമെത്തുന്ന നേരത്തു നീയെന്‍റെ അരികില്‍

ഇത്തിരി നേരം ഇരിക്കണേ

Thanks to  http://lyricwaves.blogspot.com/2012/07/maranamethunna-spirit-2012.html#ixzz2enUsTwAR for the lyrics.


Yes this lines are making me fall in love with Death. I wonder what gone through the mind of Rafeeq Ahemmed while giving birth to this lines.

Please share your thoughts about his poem.

Easy Karimeen fry

This is a simple yet yummy karimmen fry recipe.

 

 

Ingredients:

Karimeen- 2
Maida powder- 1 tablespoon
Lemon juice- fro 1/2 lemon
Salt- according to taste
Green chillies- 3
Oil for frying
Coconut oil- for frying

For Grinding:

Fish curry masala- 1 tablespoon (I used grandmas fish curry masala)
Shallots-2 small
Garlic 2 cloves
Ginger- 1 small piece(just the sixe of a garlic clove)
Curry leaves- 1 spring

 

 

 

 

Preparation:

Remove skin and wash fish very well and make lots of gashes on the body. Rub with salt and turmeric powder and leave for 10 minutes and wash again.(just to get rid of the fishy smell)

Grind all ingredients under "grinding" in a mixer grinder to a very smooth paste. Add freshly squeezed lemon juice, maida  and enough salt to the curry paste mix. Rub this mix to the cleaned fish and leave in the room temperature for couple of hours.

Heat oil in a non-stick pan and add few curry leaves. Transfer the fish to the oil and gently fry both sides for about 20 minutes.

 

Avial without yogurt

An interesting myth about Avial copied from Wikipedia:


It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut.^[2][3] There are mythological variations. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There was no sufficient vegetables to cook any single recipe for side dish, so Bheema used what ever available vegetables to make a new dish, which came to know as Avial.
Another narrative version relates to the attempt made by Kauravas to kill Bhima. After poisoning Bhima, Kauravas tied Bhima and threw him to water. Kauravas also communicated that they saw Bhima drowning in water. With the completion of the days of mourning, a funeral feast was planned and preparation were underway. Unexpectedly, Bhima emerged from the water, rescued by the Nagas. With this, preparations for the feast was cancelled. However, Bhima was unhappy with this decision, and decided to mix all of the vegetables to prepare a new dish, that later became popular as Avial.

Interesting!!!!!

I have cooked avail without yogurt for my vegan friends. I have substituted yogurt with tomatoes. The taste was almost the same but it gave a reddish colour to dish rather than the usual green.
Here is the recipe:

Ingredients:

Plantain- 1/2
Potato- 1 big
Carrot- 1 big
Drumstick/Muringakol- 1/2 of a big stick
Okra/vendakka- 4 nos
Egg plant/ Brinjal- 2 medium sized
Ash gourd- 1/2 cup (big slices lengthwise)
Cucumber- 1/2 cup(big slices lengthwise)
Tomato- 1 big

For Grinding:

Scrapped coconut- 1 cup
Green Chillies- 2
Garlic- 1 small clove
cumin/ jeera- 1 pich
shallots- 1
turmeric powder- 1/4 teaspoon

Need some curry leaves and coconut oil to garnish at the end.

Preparation:

Put all ingredients for grinding in a mixer grinder and make a course paste out of it and  keep it aside. Clean vegetables after peeling off the skin from carrots, potatoes, ashgourd, cucumber and drum stick. You can leave the skin of plantain since it is highly nutritious but make sure to wash it well to get rid of the pesticides. Cut the vegetables lengthwise as seen in the picture.

Cook the vegetables by adding 1/2 cup of water and enough salt. Make sure to close the pan with a tight lid just to get the vegetables cooked from the steam. when the vegetables are soft enough, add the ground paste on the top of the vegetables and close the lid. Open the lid after couple of minutes and give everything a good stir and add the curry leaves.  Leave it open for a few minutes until the water evaporates completely and switch off the flame. Finally drizzle the coconut oil and mix everything very well. Enjoy with boiled rice.

Uzhunnu vada/ medhu vada

ന്യൂസ്‌ പേപ്പറിൽ പൊതിഞ്ഞ ഉഴുന്നു വടയും പരിപ്പ് വടയും ഏതൊരു പ്രവാസിയുടെയും സൊകാര്യ നഷ്ടങ്ങളാണ്. മഴയുള്ള സന്ധ്യകളിൽ  വഴി കണ്ണും നാട്ടു പപ്പ ജോലി കഴിഞ്ഞു വരാൻ കാത്തിരിക്കുന്ന ഒരു കൊച്ചു പെണ്‍കുട്ടിയും അവളുടെ അനിയനും ഓർമയിൽ മിഴിവോടെ.....പ്രവാസം വെധനയകുന്നത് ഇതു പോലുള്ള ചില ഓർമകൾക്ക് മുമ്പിലാണ്.

Yes this recipe brings lots of memories.

Ingerdients:

Uzhunnu Parippu/ Urudu Dhal/ black gram Dhal- 2 cups

Rice Flour- 2 tablespoon

Baking powder- 1/4 teaspoon

Shallots- 1/2 cup (thinly sliced)

Ginger- 1 tablespoon (chopped)

Green chillies- 2 (chopped)

Curry leaves- 1 spring (chopped)

Oil- just enough for deep frying

Salt- to taste

Preparation:

Soak Urudu daal in cold water for about 2 hours. Wash it thoroughly and grind in a mixer grinder with very little water. Grind until you get a very smooth paste out of it without any solid mass.  Transfer the dhal mixture to a dish and add rice flour, baking powder, sliced shallots, ginger, green chillies and curry leaves. Give it a good mix and leave for about half an hour.

Heat oil in a cheenachatti (kadaai) and boil it very well. wet you hands and take some mix in your left  hand an make an oval shape out of it with your right hand. Wet your right index finger again and pierce it into the middle of the dough jus like the shape of a doughnut.  Drop it immediately to the boiling oil taking care not to burn your hands.  Cook in a medium flame until the vada turns golden grown.  

Serve it with chutney, chilli sauce or sambar. 

 

Ayala Curry/ Kerala Style Mackerel curry (Ayala mulakittathu)

I love this deliciously soft fish, fried, curry, molly, anything.  Here is a very simple Ayala curry recipe passed on to me from my mum.

Here is a cut and paste pic of Indian Mackerel for those who are confused of what I am talking about.

Ingredients:

Mackerel cut into medium sized pieces- 1/2 kg
Oil- 1 tablespoon
Garlic- 2 big cloves
Tomato- 1 big
Ginger 1 tablespoon (crushed in a pestle and mortar)
Green Chillies- 2 (cut lengthwise)
Curry leaves- 2 or 3 springs

For Grinding:

Chilli powder- 2 tablespoon (I used kashmiri Chilli powder)
Coriander powder- 1 tablespoon
Turmeric powder- 1/4 teaspoon
Fenugreek powder- 1/2 teaspoon
Tamarind- 1 goosebury size
Shallots- 2

Preparation:

Put all ingredients under "grinding in amixer grinder with little water and make a fine paste.
Heat oil in a manchatti and sauté the garlic until brown and then add the ground paste. When the oil starts to separate, add the cubed tomatoes.  When the tomatoes are done, add a cup of boiled water to  and allow the gravy to boil very well. Add fish pieces at this stage and close the pan with the lid. Open the lid after 5 minutes and add crushed ginger and green chillies. Close the lid and let it cook on a medium flame for about 10 minutes. Now open the lid once again and add curry leaves. Let the curry to simmer in the low flame for another 5 minutes.

Fish  curries tend to taste better if kept overnight in the manchatti.
 

Kadai Chicken- Kerala style

I have tried finding a recipe for Kadai Chicken and with a big disappointment, tried my own recipe. It did taste like the kadai chicken I had from Kerala during my last visit. Try it and let me know your suggestions to make it better.

Ingredients:

Chicken- 1kg
Onion- 6 medium sized (Cubed)
Tomatoes- 3 (Cubed)
Ginger garlic paste- 1 tablespoon
Dried chillies- 5 nos
Bay leaves- 2
Curry leaves - 2 spring
Ghee- 2 tablespoon
Coriander leaves- 2 plants

 

 For Dry Roasting:

Chilli powder- 1 1/2 tablespoon
Coriander powder- 1 tablespoon

 

 

Preparation:

Dry roast chilli powder and coriander powder in a very low flame until its raw smell disappears and onion start to change colour. Do not allow this to burn.

 Marinate the cleaned chicken with the dry roast mix and little salt and keep it aside.

 Heat Ghee in a kadai and add cubed onions, bay leaves, curry leaves and whole red chillies and sauté very well. Add ginger garlic paste after 5 minutes.  Once the onions turns transparent, add the cubed tomatoes.  Wait for the tomatoes to soften and then add the marinated chicken. Close the kadai with the lid cook the chicken in a medium flame. You don't need to add water as the chicken will get cooked from its own juices. Open the lid every 10 minutes to make sure the chicken is not get burned. Can add a little bit of water if you think there is not enough water to cook the chicken. The chicken usually gets cooked in 30 minutes. Open the lid and stir the chicken mix until to get your desired consistency. Add coriander leaves towards the end.

 Please let me know your feedback or if you have a better option to cook kadai chicken with a Kerala twist.

Simple Egg Roast

This recipe is from the chief cook here. You guessed it right. My only hubby. It is not easy to get the exact measurement as he is very confident in his senses.

 

 

Ingredients:

Eggs- 6
Onions- 3 big
Tomato- 1 big
Green chillies- 2
Curry leaves- 2 spring
Chilli powder- 2 teaspoon
Coriander powder- 2 teaspoon
Turmeric powder- 1/4 teaspoon
Garam masala powder- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Oil- 2 tablespoon

Preparation:

Hard boil eggs, remove shells and keep it aside.
Heat oil in non-stick pan and sauté onion, green chillies and curry leaves until onion turns transparent. Reduce the flame and add chilli powder, turmeric power and coriander power and mix it very well with the onions. Add tomatoes to this mixture and add water just enough for the gravy. When the gravy starts to boil, add garam masala and pepper powder and finally the eggs. your egg masala is ready to be served. Enjoy with Appam, idiyappam or chappati.