Neyyappam     

Neyyappam, as the name says, was made in the pure ghee in the ancient days. It is a very delicious snack which is made of Jaggery and rice batter.....

Ingredients

• Raw rice – 1 Cup
• All-purpose flour  – ¼ Cup
• Jaggery – ½ Cup
• Ripe banana  – 1 No
• Cardamom powder  – ¼ Teaspoon
• Dry ginger powder– 1 Teaspoon (optional)
• Black sesame seeds – 1 Tea Spoon (optional)
• Thinly sliced coconut – 2 Tablespoon (optional)
• Ghee – 2 Tablespoons
• Cooking oil  – for deep frying
• Salt – a small  pinch

How to make

• Wash and soak the rice in  water for a minimum of 6 hours or overnight.
• Grind it in the morning using the Jaggery syrup instead of water
• Make Jaggery syrup by boiling it with ½ cup water. Remove impurities. Leave it aside .Allow it to cool completely.
• Fry  the coconut slices in 1 tablespoon of ghee, until it turns golden brown. Keep aside and let it cool completely.
• Mash the bananas into a fine paste using a mixer grinder.
• In a large mixing bowl, combine together the ground mix, all purpose flour, mashed banana, cardamom powder, dry ginger powder, sesame seeds (optional), fried coconut slices , ghee, and salt to form a semi thick batter ( idly batter consistency). Add water if required.
• Keep the batter for minimum 4-5 hours in a warm place for fermentation.
• Heat enough cooking oil in a deep bottom pan for deep frying. When the oil is heated, reduce the flame to medium.
• Drop a laddle full of batter into the hot oil. Deep fry the neyyappam by turning both sides until it turns golden brown in colour. 
• Drain the excess oil onto paper towels.
• Repeat the previous step to make neyyappams.

UNNAKKAYA


Unnakkaya is one of the most popular snack in the northern parts of Kerala, especially in the Malabar region. This is a very simple yet delicious dish. Try this fascinating dish and give your feedback, please

Ingredients

Banana - 2 no.

Cardamom     

Raisins     

Grated Coconut - 1 cup

Sugar - 2 tbsp.

Coconut Oil - 1 cup

How to make

• Steam the bananas in a pressure cooker. 
• Take a pan and heat it. 
• Put two tablespoons of sugar and add some water; just enough to soak the sugar. 
• Stir well. 
• Wait for the sugar to become syrupy. Into this add grated coconut. 
• Add the raisins and mix nicely. 
• Add to this some cardamom and continue stirring. You may now remove the pan from the fire..
• Take out the steamed bananas. 
• Make a paste out of it. 
• Take a small ball of that paste and spread it inside your palm. Apply some coconut oil on your palm, so that the ball will not stick. 
• Take some coconut-sugar-raisin mixture and place it inside the flattened banana paste. Wrap it and gently pat with your fingers to give it a spindle shape.
• Once enough pieces are ready, heat some oil and fry the pieces. Golden brown Unnakayas are ready to go with your tea or coffee.

Sukhiyan

Hi everyone.............It have been a long time I was here to write a post for you.....I was a little busy these days.............. Today I have come before you with a traditional snack from the cuisine of Kerala.
Its the tasty and delicious Sukhiyan...........

Ingredients

1. Green gram/Cherrupayar – 1 cup
2. Grated coconut – 3/4 cup
3. Jaggery –  1/4 cup or to taste
4. Cardamom powder – 1/2 tsp
5. All purpose flour-250 grams
6. Water-As required 
7. Turmeric powder- a pinch
8. Sugar-1 tsp
9. Cumin powder-1/4 tsp
10. Oil- For deep frying

Directions

1. Cook the green gram with water in a pressure cooker.

2. Kindly note that the green gram should not be overcooked.

3. Drain the excess water from the green gram.

4.Melt the jaggery in water, seive it and boil it.

5. Mix the grated coconut to it and mix it well.

6. Add the cooked green gram and saute it until it is somewhat dry.

7. Now add the cardamom powder and cumin powder. 

8. Mix it well and keep the mixture aside.

9. Now make the batter by adding water,turmeric powder and sugar to the all purpose flour.

10. The batter should be of semi thick consistency.

11.When the green gram jaggery mix is somewhat cool to touch, make small balls with it.

12. Dip the balls in the flour batter .

13 Deep fry it in the oil until it turns golden brown.

14. Enjoy with a cup of black tea or tea.......

Chakka pori (Jackfruit fritters)

   Chakka pori is a very popular tea time snake in kerala, which is made with chakka or jackfruit. It is usually made with ripe chakka or jackfruit. The method of preparation is same as that of preparing pazham pori but instead of using banana, jackfruit is used.

Ingredients

*  10 bulbs of chakka or jackfruit

*  1 tablespoon of sugar

*  1 cup of Maida

*  Oil for deep frying

*  Water as required for batter



Directions

*  Mix sugar and maida in a bowl.

*  Add water into the mixture and make a thick and smooth batter.

*  Heat oil in a pan.

*  Dip each bulb of jackfruit in the batter and deep fry it in the oil.

*  When it turns golden brown, take it out from oil and drain it in a kitchen tissue.

*  Serve hot and enjoy

Pappadam Mezhukkupuratti ( Appalam stir fry)

              Papadam is one of my favorite dish and I used to make a variety of dishes with pappadam as the main ingredient. This is a simple recipe that can be made within five minutes for the lunch as a curry. So lets start.......

Ingredients

*  Pappadam or appalam -10 nos.

*  Curry leaves-1 sprig

*  Small onion Chopped -2 nos.

*  Chilli powder - 1teaspoon

*  Oil -10 tablespoon

Directions

*  Pour oil into a pan and fry the pappadams.


*  Take it out from oil, when it is done


*  Put chopped onion and curry leaves into the remaining oil.


*  Fry it until it reaches a golden brown color.


*  Reduce the flame and  add chilli powder to it.


*  Mix the fried papadams with this onion and enjoy!!!!!!!!.

Unniappam

As Mothers Day, first of all I thank my amma for her immense love and care that she had given me all thoughout my life till now.... I love you Amma.... Also I would like to thank my mother-in-law who had been my mother from the last 4 years.....Today I am going to share some recipes which are being taught to me by my both mothers..... Lets start.....

The sweet delicious flavour of unniappam itself tickles and fills my mouth with water. The smell of mere unniappam takes us to the world of unremarkable taste and flavour.

Ingredients

*  Maida or all flour -250 mg

*  Oil -to fry

*  Cardamom-2 or 3 crushed

*  Jaggery-1 ball

*  Rava- 250 mg

*  Yeast-1 pinch

* Sliced and fried coconut pieces - 1/4 cup

Directions

*  In a pan, add a little water to jaggery and bring it to boil.

*  Filter it so as to remove the impurities.

*  Mix maida, rava, coconut pieces, yeast and cardamom to the jaggery solution and keep it for six hours.

* Then pour oil to an unniappam chatti.

*  When the oil becomes hot pour a tawa full of dough to each unniappam pit.

*  Fry it till the whole unniyappam reaches dark brown colour.

* Unniappam is ready to serve.

* You can also store it in an airtight container for about one week.

*Tastes well when rice flour and banana is used instead of maida and rava. Ghee can be used instead of oil.

Kaya upperi (Plantain Chips)

Kaya varuthathu is a speciality dish of Kerala especially for traditional Kerala Style sadhyas.
After a long gap of blogging, today I am back with this traditional recipe of Kerala. This snack is loved by each and every one especially kids. During the Onam days,the making of these snacks will be another celebration in our kitchen,

Ingredients

1) Two Kg of raw plantain

2) 2 tablespoon of salt

3) One teaspoon of turmeric powder.

4) Oil to deep fry


Directions

1) Peel of the outer skin of raw plantain and immerse them in water for about 30 minutes.

2) Then pat it with a kitchen tissue.

3) Slice them into small round thin pieces.

4) Heat oil in a frying pan.

5) Mix the salt with water and keep it aside.

6) Add the slices of plantain into the hot oil in batches.

7) This is to prevent the sticking of plantain slices.

8) Stir continuously.

9) When the fries make a crisp sound, add the salt water into it  and  stir continuously.

10) When the popping up of water contents in the chips stops, take it out from oil and spread it on a tissue paper so that excess oil will be drained out.

11) Store it in an air tight container.

Enjoy!!!!!!!!!!!!

Ada (Kerala style stuffed pancake)

I don't know why my two year old daugher was yearning for ada. But from today morning she was asking me to prepare ada for her as the evening snack. So I decided to make the same for her. She is a keen lover of this snack. May be it is because she loves home made snacks rather than getting it from shops. She loves cooking and always asks me to take her in my hand when I am in Kitchen. So today lets see the preparation of Ada, not only for her but also for your family too..........

Ingredients

* 2 Cups of flour (Wheat or rice flour)

* 1 Cup of grated jaggery

* 1,1/2 Cup of grated coconut

* 3/4 Cup of Water

* 2 tablespoon of Oil.

* Salt as you need

* Four or Five pieces of plantain leaves.


Let's get started.....

* Take a bowl and mix together rice flour, oil, water and salt.

* In another bowl, mix together grated coconut and jaggery and keep it aside.

* Take a piece of plantain leaves and spread the rice flour in the plantain leaves.

* Then place a tablespoon of coconut-jaggery mix in the half part of the rice flour spread on the              plantain leaves.

* Fold it into two and cook it in a steamer for about 20 minutes.

* When it is done, take it out and allow it to cool for about 10 minutes.

* Serve it with black tea or black coffee.....