My Comfort Combo

What’s your favorite recipe?

Some recipes are more than just food; they’re comfort, nostalgia, and a dash of creativity on a plate. For me, that perfect combination is a surprising fusion of two regional Indian favorites: Palappam from Kerala and Matar Paneer from North India.

On the surface, these two dishes come from different culinary worlds. Palappam is a soft, lace-edged rice pancake often paired with coconut-based stews or any meat curry. Matar Paneer, on the other hand, is a rich, tomato-based curry packed with aromatic spices. Yet, together, they create an unexpectedly perfect harmony.

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Palappam (Kerala Rice Hoppers)

Palappam is a staple in many Kerala homes, especially Christian homes during special occasions. Made with a fermented batter of rice and coconut milk, it’s soft and spongy in the center with delicate, crisp edges. I love its versatility; it’s a humble yet elegant base that soaks up flavors beautifully, which is why it pairs so well with a bold curry like Matar Paneer.

Would you like to have the recipe? Here it is:

Ingredients:

• 1 cup raw rice (soaked for 4–5 hours)
• 1/4 cup cooked rice
• 1/2 tsp dry yeast
• 1 tbsp sugar
• 1/2 cup coconut milk
• Salt to taste
• Water (as needed)

Method:

1. Grind the soaked raw rice with cooked rice and coconut milk into a smooth batter.
2. Dissolve yeast and sugar in a little warm water. Let it sit for 10 mins until frothy.
3. Mix the yeast mixture into the batter. Add water if needed — the batter should be pourable.
4. Ferment overnight or 8–10 hours until bubbly.
5. Add salt and a bit more coconut milk if needed before cooking.
6. Heat a non-stick or appam pan. Pour a ladle of batter, swirl the pan to form thin edges, and cover.
7. Cook for 2–3 minutes until the edges are crisp and the center is soft.

Matar Paneer (Peas & Paneer Curry)

I love Matar Paneer. The tender cubes of paneer, the sweetness of green peas, and the fragrant, spiced tomato gravy make it the ultimate comfort food. Traditionally served with roti or rice, it gets a fun and delicious twist when paired with Palappam. The slightly sweet, airy pancake perfectly balances the creamy richness of the curry.

Ingredients:

• 200g paneer, cubed
• 1 cup green peas (fresh or frozen)
• 2 onions, chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp cumin seeds
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander to garnish

Method:

1. Heat oil in a pan. Add cumin seeds, let them splutter.
2. Add onions, sauté till golden. Add ginger-garlic paste and cook till raw smell goes.
3. Add turmeric, chili powder, and tomato puree. Cook until the oil separates.
4. Add peas and cook for 3–5 minutes.
5. Add paneer cubes, salt, and about 1/2 cup water. Simmer for 5–7 minutes.
6. Sprinkle garam masala and garnish with coriander.

Serve a soft palappam with a generous scoop of matar paneer in the center. The appam’s delicate sweetness and lace-like texture pair beautifully with the rich, spiced curry.

Whenever I make this combination, it feels like a small celebration. It’s my go-to treat when I want something familiar but with a creative twist. This dish proves that food doesn’t have to stick to boundaries. Sometimes, the best flavors are found in mixing, matching, and making something uniquely your own.