Wednesday, October 13, 2021

Mani Kozhukkatta ( Banana Kozhukkatta)

Mani Kozhukkatta

1 cup raw rice
2 ripe plantains ( medium)
2 cardamoms
200 grams Jaggery
1 cup grated coconut
1/4 tsp salt
1 tbsp ghee


  • Wash the rice thoroughly and soak them in water for two hours.
  • Melt the jaggery in a quarter cup of water and strain it.
  • Add the rice, bananas, jaggery and cardamom and grind into a fine paste ( idli batter consistency)
  • In a heavy-bottomed pan, mix the batter, ghee and salt well.
  • Stir continuously over medium heat until thick.
  • Cover and set aside for 10-15 minutes.
  • Add a cup of grated coconut and knead well.
  • Apply a little ghee on your hands and roll the dough into small balls.
  • Place the banana leaves in a steamer and steam the prepared balls for 15 minutes.
  • Delicious Mani Kozhukkatta is ready.

Unniyappam with Nenthapazham ( Banana Unniyappam)

Ingredients

  • 1 cup  Raw rice
  • 300 g of jaggery
  • 2 medium sized ripe plantains
  • 4 Cardamoms
  • 1 tbsp ghee
  • 1/4 cup coconut slices
  • 1 tbsp sesame seeds
  •  Ghee / Coconut Oil - For frying

Wash the rice well and soak it in water for two hours.

Boil jaggery with 1/4 cup water and strain it.


In a mixer, grind rice, jaggery, cardamom and chopped banana.Add water if needed.Keep aside for 4-5 hours.

Roast sliced coconut in a tablespoon of ghee until light brown. Switch off heat and add sesame seeds.

Add fried coconut slices and sesame seeds and mix well.  Keep it aside for 30 minutes.

Now heat the Unniyappam pan. Add  1 tbsp ghee in each mould. keep the flame to a low. You can also use coconut oil instead of ghee.

When the ghee/oil becomes hot, with a spoon pour unniyappam batter in the  moulds. On a medium-low flame cook till the base is brown and crisp.Now flip the appam using the spatula or spoon and cook the other side until they are fully done.

Chocolate Dosa

 

Chocolate Dosa

Kid's favourite chocolate dosa can be made in just 3 minutes with just 3 ingredients.

 Ingredients
  •  Dosa Batter 
  •  Butter 
  •  Grated Chocolate 


 How to prepare
  • Heat the dosa pan and spread the batter thinly.  Add butter to it.
  • When the dosa starts to turn light brown, add the grated chocolate.  
  • When the chocolate starts to melt, spread it on the cake with a spoon.
  • Fold and serve with chocolate sauce or condensed milk.

Maladu | Maladoo | Roasted gram Ladoo

Ingredients

  • 1 cup roasted gram (pottukadala)
  • 1 cup Sugar
  • 5 Cardamoms
  • 1/2 cup+1 tbsp ghee
  • 1/4 cup chopped cashew nuts


  •  Finely grind the roasted gram in a mixer and set aside.
  • Add cardamom in sugar and grind.
  • Heat a tablespoon of ghee in a heavy-bottomed pan and fry the cashew nuts.
  • In the same bowl, pour the remaining ghee and set aside when it starts to melt and heat.
  • Stir in the powdered gram over low heat for 10 minutes until raw smell goes.
  • Remove from heat and add powdered sugar and roasted nuts and mix well.
  • Pour melted ghee little by little and mix well.
  • When it is hot enough to hold in your hand, roll small balls out of it.
  • Delicious Maladu is ready

Ribbon Pakoda | Pakkavada

 

Pakkavada/ribbon pakoda

  1. 2 cups besan flour (kadalamavu)
  2. 1 cup rice flour
  3. 2 tbsp butter
  4. 6 pearl onions
  5. 6 cloves of garlic
  6. 1/2 tsp Turmeric powder
  7. 1 tbsp Kashmiri Chilli powder
  8. 1/2 tsp asafoetida powder
  9. Salt
  10. Oil - for frying
  11. Curry leaves



Grind the ingredients 1 to 9 well in a mixer.

Transfer it to a large bowl, add enough water and knead well.

Apply a little oil to the dough and set aside for 15 minutes.

Fill the mould with the dough.
Heat oil in a deep fying pan and when it becomes hot, press the doigh to the hot oil in a circular motion.
Fry the pakavadas until its golden colored.  

Saturday, September 4, 2021

Fried Chicken Biryani (Poricha Kozhi Biryani)

Ingredients

For the biriyani masala

3 tbsp fennel seeds

6 cloves

6 cardamom pods

1 small piece cinnamon

¼ nutmeg

½ star anise

For the fried chicken

1 kg chicken

½ tsp turmeric powder

1 tbsp Kashmiri chili powder

1 tsp biryani masala

Salt as required

Juice of half lemon

½ cup coconut oil

3 sprigs curry leaves

For the chicken masala

4 big onions

10 garlic cloves

1 inch piece of ginger

2 tomatoes

½ tsp turmeric powder

2 tsp biryani masala

1 tsp pepper powder

2 tbsp coriander and mint leaves paste

½ cup chopped pineapple

Salt as required

½ cup water

For the rice

2 cups basmati rice

3 ½ cups water

½ cup masala gravy

4 tbsp ghee

1 big onion

¼ cup cashews

¼ cup raisins

1 carrot

5 cardamom pods

5 cloves

1 small piece cinnamon

1 tsp pepper corns

½ tsp caraway seeds

½ cup chopped pineapple

Salt as required

Coriander leaves



Preparation

Dry roast the whole spices for 5 minutes

Grind this into fine masala powder

Marinate the chicken pieces with turmeric powder, chili powder, masala podwer, salt and lemon juice

Keep them aside for at least two hours (you could also marinate the chicken overnight)

Heat coconut oil or sun flower oil in thick bottomed pan

Fry the marinated chicken pieces until brown in color

Fry curry leaves too in the same oil

Set them aside to be used later

Transfer 4 tbsp of the same oil into another pan

Sauté the onions

Into it add crushed ginger – garlic and green chilies

Sauté until the raw smell of the aromatics are gone

Add tomato

Mix well and cook for 5 minutes with the lid on

Add turmeric powder, biryani masala and pepper powder when the tomatoes are nice and mushy

Sauté well

Now add the pineapple, yoghurt, coriander- mint paste and salt as required

Give everything a good mix

Into it add the fried chicken and ½ cup water

Mix well

Close the lid and cook for 10 minutes on low flame

After 10 minutes, open the lid and save some of the gravy to be added in rice

Close the lid again and cook until the rest of the gravy reduces nicely

Meanwhile, wash the rice and soak for 30 minutes

Heat 4 tbsp ghee in a thick bottomed vessel

Fry thinly sliced onion until brown in color

Fry the cashews and raisins in the same pan

Now fry the carrot too

Set them aside to be used later

Roast the cardamom, cloves, cinnamon, pepper corns and caraway seeds in the rest of the ghee

Add the pineapple when the spices turn fragrant

When the water in the pineapple gets reduced, add rice

Roast for 5 minutes on low flame

Pour 3 ½ cups hot water and salt as required

When the rice is almost cooked, add the chicken gravy that has been saved earlier

Do not mix or stir after this

Add the fried curry leaves too

Close the lid and cook for 6 more minutes on low flame

Spread the nicely cooked rice on top of the chicken mix that has been cooked earlier

Garnish with fried onion, cashews, raisins and chopped coriander leaves

Close the lid and keep it over low flame for 10 more minutes

Enjoy the fried chicken biriyani with refreshing raita, pickle and papad.


Monday, August 16, 2021

Pazham Nurukku

 

Pazham Nurukku
  • 3 ripe plantains
  • 3/4 cup coconut milk
  • 200 grams jaggery
  • 1 tsp ghee
  • 1/2 tsp cardamom powder
  • 1/4 tsp dry ginger powder
  • a pinch of cumin powder

Add half a cup of water to the shredded coconut, grind well and squeeze the coconut milk.

Melt the jaggery in a quarter cup of water and strain it.

Cut the bananas into 4 pieces.

Add coconut milk, cover and cook on low heat for 8 minutes.

When the bananas are well cooked, add jaggery, ghee, cardamom powder, chukka powder and cumin powder.

Turn off the heat when the bananas are well coated with jaggery.


Tuesday, August 10, 2021

Sharkkara Payasam | Unakkalari Payasam


1/2 cup payasam rice
2 cups water
400 grams Jaggery
1.5 cup thick coconut milk
4 cups thin coconut milk
1 tsp cardamom powder
1/2 tsp dry ginger powder
1/4 tsp cumin powder
2 tbsp +1 tsp ghee
1/4 cup Cashew nuts
1/4 cup raisins




How to prepare

Wash the rice well, add two cups of water and cook in a pressure cooker until 1 whistles come. Simmer and cook for another 10 minutes. 

Boil jaggery with half a cup of water and strain it.

In a heavy-bottomed pan, add the melted  jaggery syrup rice and 1 tsp ghee and boil for 5-10 minutes.

Add the thin coconut milk (2nd extract/Randaampal), mix well and  stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Add cardamom powder, dry ginger  powder and cumin powder and mix well.

Add thick coconut milk, stir well and turn off the heat when it comes to a boil.

Heat 2 tablespoon of ghee,fry cashews,coconut slices and raisins and pour over the payasam.

Madhura Seva

Easy Madhura Seva

2 cups besan flour (kadalamavu)
1 tbsp ghee
Salt
Oil - for frying
3/4 cup sugar
1/4 cup water
1 tsp cardamom powder




Mix besan flour,ghee and salt.Add water and make a thick dough
Heat oil in a frying pan.
Fill the mould (with small holes) the dough.
Drop into the hot oil.Fry till crispy and light brown.
Break the sev to small pieces
In a pan add sugar and water and boil till it thickens to a two string consistency.
Add fried seva and switch off heat.
keep mixing until sugar starts to get coated to the sev.
Cool completely and store in air tight containers.




Friday, August 6, 2021

Ada for Karuthavavu | വാവട | Ilayada


Vavada
  • 2 cups roasted rice flour
  • Salt
  • 1 tbsp ghee
  • Boiling water
  • 1 coconut grated
  • 1/2 cup Jaggery
  • 1 tsp cardamom powder
  • Banana Leaves


Add ghee and salt to the rice powder and mix well.  Add boiling water little by little and knead.

Cover and set aside for 10 minutes, then knead well by hand.

Add cardamom powder and jaggery to the shredded coconut and mix well.

Place a lemon sized dough in the centre of a piece of banana leaf and spread it gently with hand or the back of a spoon.

Spread coconut filling on one half, fold the banana leaf in half and press gently.

Steam cook for 20 minutes.


Wednesday, August 4, 2021

Achappam | Rose Cookies

 

Ingredients

  1. 1.5 cups raw rice
  2. 1/2 cup maida
  3. 2 eggs
  4. 1 tsp sesame seeds
  5. 1/2 tsp cumin seeds
  6. 1/4 tsp salt
  7. 1/2 cup sugar
  8. 3/4 cup thick coconut milk
  9. Coconut oil - frying


Monday, August 2, 2021

Besan Murukku


Besan Murukku

Ingredients
  1. 1 cup besan flour ( കടലമാവ്)
  2. 2 cups rice flour
  3. 1.5 tbsp ghee/ butter
  4. 1 tsp cumin seeds
  5. 1 tsp sesame seeds
  6. 1 tsp chilli powder
  7. 1/2 tsp Turmeric powder
  8. 1/2 tsp asafoetida powder
  9. Salt - to taste 
  10. Coconut oil - for frying

In a wide bowl, add ingredients 1 to 9.
Mix well.Now sprinkle warm water and make a thick dough.
Take the murukku press with  star shaped mould.
Fill the dough and press in a ladle.
Put the murukku in hot oil and deep fry both the sides in medium flame till golden brown.

Sunday, August 1, 2021

Onion Thoran | Ulli Thoran

 Onion Toran

  • 2 cups chopped pearl onion
  • 4 green chillies
  • 1 cup grated coconut
  • 1/4 cup sliced coconut
  • 2 tbsp coconut oil
  • 1 tsp mustard
  • 3 dry red chillies
  • Curry leaves
  • 1/4 tsp Turmeric powder
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • Salt
 How to prepare

  • Heat coconut oil in a heavy-bottomed pan and splutter the mustard.  Add curry leaves, dried chillies and coconut and fry.
  • When the coconut starts to change color, add masala powder and fry till raw smell goes.
  • Add chopped onion, green chillies and shredded coconut and enough salt.
  • Cover and cook on low heat for 5 minutes.
  • Stir well and turn off the heat.  Delicious onion toran ready.

Chicken Ghee Roast

 

 Ingredients
  • 1 kg chicken
  •  4 tablespoons of ghee
  •  Onion 2 large
  • Coriander -1 tbsp
  • Cumin -1 tsp
  • Pepper -2 tbsp
  • Fennel - 1 tsp
  • Fenugreek- 1/2 tsp
  • Turmeric powder half a teaspoon
  •  A tablespoon of chili powder
  •  Ginger - one piece
  • Garlic - 5 large cloves
  • Tamarind - about the size of a gooseberry
  • Yogurt - half a cup
  • Curry leaves- enough
  •  Salt - to taste
  •  Jaggery - a teaspoon

Greengram Pradhaman |Cherupayar Pradhaman | Caramel Vermicelli |



Green gram Pradhaman

3/4 cup green gram
2 cups water
400 grams Jaggery
1 cup thick coconut milk
3 cups thin coconut milk
1 tsp cardamom powder
1/2 tsp dry ginger powder
1/4 tsp cumin powder
1.5 tbsp ghee
1/4 cup Cashew nuts
1/4 cup raisins

How to prepare

Wash the green gram well, add two cups of water and cook in a pressure cooker until 5 whistles come.  After cools down, open the cooker and drain any excess water.

Boil jaggery with half a cup of water and strain it.

In a heavy-bottomed bowl, add the melted  jaggery syrup and boil until it gets one-string consistency.

Add green gram and half a tablespoon of ghee and stir well.cook for a few minutes over medium heat until thick.

Add the thin coconut milk (2nd extract/Randaampal), mix well and  stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.

Add cardamom powder, dry ginger  powder and cumin powder and mix well.

Add thick coconut milk, stir well and turn off the heat when it comes to a boil.

Heat a tablespoon of ghee, add roasted nuts and raisins and pour over the payasam.


Pink Vermicelli Payasam

1 cup Vermicelli
4+1 cup milk
1/4+1/2 cup Sugar
1 tsp cardamom powder
1.5 tbsp ghee
1 tsp butter
1/4 cup cashew nuts
2 tbsp raisins

Heat a tablespoon of ghee in a heavy-bottomed pan and fry the nuts and raisins.  Add vermicelli to the same ghee and roast over low heat till light brown.

After removing the semia, add a quarter cup of sugar and butter .Once the sugar caramelizes and reaches golden brown shade, add 1/2 cup of  water (be careful while adding it, it will splash). Mix well.

When the sugar and water are well combined, add 4 cups of milk.

When the milk starts to boil well, add the roasted vermicelli.  Boil for 10 minutes or until the semiya is cooked completely.Add sugar and cardamom powder.

If the payasam feels too thick, add a cup of boiling milk.

Cook on low heat for another five minutes, then add half a tablespoon of ghee and turn off the heat.

Add roasted nuts and raisins.

Delicious pink semia stew is ready.

Aval Kozhukkatta | Poha Kozhukkattai

 Preparation

  • 1 cup powdered flattened rice
  • ½ plain flattened rice
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tbsp urad dal
  • 1 tbsp yellow roasted gram
  • ¼ cup shallots
  • 2 green chillies
  • 2 sprigs curry leaves
  • ¼ tsp asafoetida powder
  • 1 carrot
  • 1 ½ cups water
  • Grated coconut
  • Salt as required


Grind the flattened rice coarsely (it should have the consistency of semolina)
Around 3 ½ cups flattened rice is required for preparing 1 cup powder
Heat coconut oil in a thick bottomed vessel
Splutter mustard seeds, urad dal and yellow roasted gram
Sauté finely chopped shallots, green chillies and curry leaves
Add grated carrot when the shallots are brown in colour
Add asafetida powder when the water in the carrot reduces and changes colour
Into it add 1 ½ cups water, grated coconut and salt as required
Add the powdered flattened rice when the water boils rapidly
Mix well
Turn off the flame when the mixture thickens up and separate on the sides
Now add ½ cup plain flattened rice
Mix well
Make lemon sized balls from this mixture after it has cooled down
Cook these balls in steam for 15 minutes
Enjoy aval kozhukatta with coconut chutney or tangy tomato chutney.

Apple Donuts || Apple Vada

 Ingredients

  • 2 Apples
  • 1 cup maida / Wheat flour
  • 1/4 cup Sugar
  • 1 Egg
  • 1/4 cup Milk
  • 1/2 tsp cardamom powder
  • 1/8 tsp baking soda 
  • Oil- for frying
 How to prepare
  • Peel and chop apples.
  • Add all the ingredients except the oil to the apples and knead well.
  • Set aside for 10 minutes
  • Heat oil in a kadai.
  • Deep fry until golden brown. 

Pineapple Pachadi || Sweet Pachadi

 

Ingredients
  • 1.5 cup pineapple
  • 1 tsp Kashmiri chilli powder
  • 1-2 tsp sugar
  • Salt
  • 1 cup coconut
  • 1/4 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 cup yoghurt
  • 1/2 cup grapes
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 2 dry red chillies
  • Curry leaves
 How to prepare
  • Cut pineapple into large pieces and grind in a mixer without adding water
  • Add cumin seeds and enough water to the coconut and  grind well.  Add half a teaspoon of mustard and crush it.  (Just press the pulse button two or three times)
  • Add chilli powder, sugar and salt to the  pineapple paste and cook over medium heat until thickened. (depending on the sourness of the pineapple, the amount of sugar can be increased or decreased).
  • Add coconut paste and bring to a boil. 
  • Turn off the heat and add the beaten yoghurt and raisins.
  • Heat coconut oil and splutter mustard seeds.Fry dry red chillies and curry leaves.
  • Pour this tempering over the pachadi.

Spicy Egg Fry in 5 minutes


4 Eggs
1 Onion
4 garlic
Curry leaves
Salt
2 tbsp coconut oil
2 tsp Chilli powder
1/4 tsp Turmeric Powder
1/2 tsp pepper powder
1/2 tsp garam masala

Boil the eggs,remove the shells off the eggs and make 4-5 slits on the eggs. Make sure the eggs don’t break. Set aside.

Add onion and garlic to the mixer and pulse 3-4 times.

Heat 2 tbsp coconut oil in a heavy-bottomed pan and fry Crushed onion and curry leaves.

When the onion turns brown and the oil starts to separates, add the eggs.
Reduce heat to very low and add  masalas and saute till raw smell goes.

Add enough salt and a quarter cup of water and stir well.
Switch off heat when the egg is well coated with masalas.

Monday, July 26, 2021

Vanilla Ice cream with Jackfruit seeds (ചക്കക്കുരു ഐസ്ക്രീം)


Ingredients
  • 30 nos Jackfruit seeds
  • 750 ml milk
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract


Peel jackfruit seeds.Add enough water and pressure cook for 5 whistles.

Remove brown skin and chop finely.

Pour enough milk into the jackfruit seeds and grind well in a mixer.

In a thick bottomed pan, combine the jackfruit seed paste, remaining milk, vanilla extract and sugar.  Stir constantly over low heat and bring to a boil.

Turn off the heat when it starts to boil.  If you want more sweetness, you can add a little more.

After it cools down well, add it to the mixer and blend.

Pour into a bowl, cover tightly and keep in the freezer for two hours.

Remove from the freezer and blend again.

Pour it back in a bowl and put it in the freezer for eight hours.

Delicious jackfruit seeds ice cream is ready.

Sunday, July 4, 2021

Healthy Masala Oats


 Ingredients

  • 1 cup Oats
  • 2 tbsp chopped almonds
  • 2 tbsp peanuts
  • 2 tbsp raisins
  • 1 tsp ghee
  • 1/2tsp cumin seeds
  • 1 onion
  • 1 tsp ginger garlic paste
  • 1 tsp Kashmiri chilly powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1 tomato
  • 1 carrot
  • 10 beans
  • 1/4 cup green peas
  • 1/4 cup capsicum
  • coriander leaves

How to prepare

Fry the finely chopped almonds, peanuts and raisins in a pan without oil.

Heat a teaspoon of ghee in the same pan.  Add half a teaspoon of cumin, chopped onion, ginger and garlic paste.

When onions turns translucent, add masala powder and fry.  Add tomatoes and remaining vegetables and fry.

When everything is well combined, add three cups of water and enough salt.

Boil the vegetables on medium heat for 5 minutes.  Add a cup of oats and mix well.

When the oats are well cooked, turn off the heat and sprinkle with the roasted nuts and coriander leaves.

Easy Egg Roast

Ingredients
  • 4 eggs
  • 1 tbsp coconut oil
  • 4 onions
  • 1 tomato
  • salt
  • 1/2 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 3 green chillies
  • curry leaves
 How to prepare

  • Cut the onion into large pieces and crush in a small jar of mixer.  Press the pulse button three or four times and the onion will be finely crushed.  Adding pearl onions instead of onions will enhance the taste.
  • Heat coconut oil in a saucepan and fry the crushed onion, finely chopped tomatoes and enough salt.
  • Sauté until oil separates. and add the spices and roast for a minute.Add a quarter cup of water and mix.
  • Add boiled egg, green chillies and curry leaves and roast well.
  • Add a tablespoon of coconut oil before turning off the heat to enhance the taste.

Jackfruit seeds and Cucumber Curry ( ചക്കക്കുരു വെള്ളരിക്ക കറി)

Ingredients

  • 1 cup chopped jackfruit seeds
  • 1 cup cucumber 
  • a small piece of mango
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • Salt
  • 1 cup grated coconut
  • 1/2 tsp cumin seeds
  • 2 cloves of garlic
  • 1 tbsp coconut oil
  • 1 tsp mustard
  • 2 chopped pearl onion
  • Curry leaves
  • 2 Dry red chillies


  • Put ingredients 1-6 in a pressure cooker and cook until two whistles come out.
  • Add coconut, garlic, cumin and a little water in a mixer and grind well.
  • After opening the cooker, mash the jackfruit seeds and cucumber well with a spoon.
  • Add coconut paste and enough water and bring to a boil.
  • Season the mustard, small onion, dry red chilli and curry leaves in coconut oil and pour over the curry


Monday, June 14, 2021

Easy Mexican Rice

  • 1.5 cups Basmati Rice
  • salt
  • 1 tbsp Butter/oil
  • 1 tbsp garlic
  • 1 chopped onion
  • 2 green chillies
  • 1/2 tsp oregano
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp pepper powder
  • 3 tbsp tomato sauce
  • 1 tomato
  • 1 carrot
  • 1/4 cup green peas
  • 1/4 cup corn
  • 1/2 cup capsicum
  • 1/2 cup red cowpeas
  • ( vanpayar)
  • coriander leaves




Bhindi Masala


Ingredients

  •  20 lady's finger (Okra)
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1+2 tbsp refined oil
  • 1 tsp cumin seeds
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 2 green chillies
  • 2 medium onions
  • 1/4 cup yoghurt
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 2 medium tomatoes
  • 1 tbsp tomato sauce
  • Salt
  • Coriander leaves


 How to prepare

  • Cut the okra into one and a half inch lengths.  Add a little turmeric powder and salt and leave for 10 minutes.
  • Heat a tablespoon of oil in a heavy-bottomed pan and fry  okra for 5 minutes over high heat.
  • Heat 2 tbsp oil in a saucepan and add cumin seeds.When the cumin seeds splutter, add finely chopped ginger, garlic and green chillies.
  •  Add chopped onions and sauté until soft.Add the spices and fry. 
  • Add the tomato paste.When the water in the tomatoes dries and the oil starts to clear, add the tomato sauce, yoghurt and mix well.
  • Add half a cup of water and enough salt and when it starts to boil, add the roasted okra.
  • Cover and cook for 5 minutes.  When the curry starts to boil, turn off the heat and garnish with coriander leaves.

Thattil Kutti Dosa


Thattil Kutti Dosa
  • 1 cup raw rice
  • 1 cup white parboiled rice
  • 3/4 cup Black gram
  • 1 tsp cumin seeds
  • 1/4 cup cooked rice
  • Salt
  • Water


Wash and soak raw rice and parboiled rice  for 8 hours.Soak black gram and fenugreek for 4-6 hours.

Grind the black gram,fenugreek and cooked rice to a very fine paste. Add a little water while grinding. Remove and keep aside in a big vessel.

Then grind raw rice and parboiled rice. Mix with dal paste . Keep the batter aside in a warm place and allow it to ferment for 8-10 hours. 

Add  salt to the fermented batter and mix well.
Heat a non-stick pan or cast iron over medium high heat. Grease the pan with sesame oil.

Pour a ladleful of batter onto the pan.Let the bottom side cook well and turn golden brown in color.Flip it over and let the other side cook as well.
Transfer the cooked dosa to a plate.
Serve the warm dosas with sambar or chutneys.

Pazham Pori with Dosa Batter ( Plantain fritters)


Pazham Pori with Dosa Batter
Ingredients

  1. 5 ripe plantains
  2. 2 cup dosa batter
  3. 3/4 cup maida
  4. 1/4 cup sugar
  5. 1/4 tsp salt
  6. 1/4 tsp turmeric powder
  7. 1/2 tsp cumin seeds
  8. oil for frying



Peel and slice plantains lengthwise

Combine 2-8 ingredients and make a smooth batter.( Idli batter consistency)

Dip sliced ​​bananas in batter and deep fry in hot oil until golden brown.



Monday, May 17, 2021

Easy Rava Ladoo

Ingredients

2 cups Rava/semolina

1.5 cups Sugar

5 cardamoms

5 tbsp ghee

1/2 cup chopped nuts

1/4 cup+3 tbsp sugar

How to prepare



  • Heat a tablespoon of ghee in a pan and fry the nuts. (Nuts, almonds, pistachios, raisins, whatever you like can be added)
  • Heat a tablespoon of ghee in the same pan and fry the rava on low heat for ten minutes. Rava is light brown in color and smells good. Turn off the heat and keep away from heat.
  • Pour three tablespoons of ghee into the hot semolina and mix well.
  • Grind powdered sugar and cardamom. Add it to the rava and mix well. Sugar should be added to the semolina only after the heat has reduced slightly.
  • When the sugar is well combined, add nuts and a quarter cup of milk and mix well.
  • Take a small amount of mixture in your hand.Press it with your hands and form a round shape ball
  • serve rava ladoo once cooled completely or store in airtight container for 2 weeks.



Sunday, May 9, 2021

Malabar Special Neyyada


A very tasty Malabar special snack to prepare for an Iftar dinner


 Ingredients

  • 4 Eggs
  • 1/4 cup sugar
  • 1 tsp cardamom powder
  • 1 cup maida
  • 1.5 cup milk
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 cup ghee
  •  A handful of cashew nuts
  • 1 tbsp raisins

 How to prepare

  • Beat eggs, a quarter cup of sugar and cardamom powder in a mixer.
  • In the same jar, add flour, milk, a tablespoon of sugar and enough salt, mix well and blend.
  • Heat a teaspoon of ghee in a pan and fry the cashew nuts and raisins.
  • Boil the water in an idli pot or steamer.  Put a steel plate or mould brush with ghee.
  • Pour a quarter cup of the prepared maida batter into it, cover and cook for two minutes.  Pour egg mixture on top and add a teaspoon of ghee.  Cover again for two minutes, then pour in the maida batter and cook.
  • Repeat the process till the prepared batter is done.  Do not forget to pour ghee after each layer.  Pour the maida batter on top and sprinkle with the roasted nuts and raisins.  Cover and cook for another 10 minutes.
  •  Delicious Neyyada is ready.


Friday, May 7, 2021

Kannur Special Chicken Kalmas


Ingredients
  • 1 cup raw rice
  • 1&1/4 cup water
  • Salt as required
  • 1 teaspoon Ghee
  • 1/4 cup shredded coconut
  • 6 shallots
  • 1/2 teaspoon fennel seeds 
  • 2 tablespoon maida
  • 400 gm chicken
  • 2 big onions
  • 1 tablespoon ginger-garlic crushed
  • 1 sprig curry leaves
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chilly powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • A handful of chopped coriander leaves
  • 2+ 2 tablespoons of coconut oil
  • 1 tablespoon red chilly powder 
  • 1 tablespoon  rice flour
  • 1 teaspoon garam masala powder
  • Green chillies as required

Irachi Koonju | Jackfruit seeds thoran


 Ingredients

  •  Jackfruit stem cut into squares- 1 cup
  •  Jackfruit seeds - 1 cup
  •  Red onion chopped - 1 cup
  •  Coconut slices (thengakothu) - half a cup
  •  grated Coconut  - 3/4 cup
  •  Coconut oil - one tablespoon
  •  Mustard - a teaspoon
  •  Curry leaves - as needed
  •  Dried chillies -3
  •  Turmeric powder - 1/2 tsp
  •  Kashmiri chilly powder- 2 tsp
  •  Coriander powder - 2 tsp
  •  Garam masala powder - 1 teaspoon
  •  Salt
  •  Water - 1.5 cup

 How to prepare

Heat coconut oil in a heavy-bottomed pan, splutter the mustard and fry the curry leaves and dried chillies.

Reduce heat to low and add turmeric powder, chilli powder, coriander powder and garam masala and saute for a minute.

 Add jaggery, jaggery, red onion, coconut husk, salt and water.  Once everything is well combined, cover and cook on low heat for 15 to 20 minutes.

When everything well cooked, add the shredded coconut and sauté until dry.

Thursday, May 6, 2021

Chakka Appam | Chakkayada


Chakkayappam is a delicious snack made with ripe Jackfruit.The nutritional value of Jackfruit can help prevent many lifestyle diseases.

 Ingredients
  •  Ripe Jackfruit finely chopped - one and a half cup
  • Rice flour - 1.5 cup
  • Coconut Shredded- 1 cup
  • Jaggery - 3/4 cup
  • Water- 1/4 cup
  •  Cardamom powder -a teaspoon
  • Dry ginger powder - half a teaspoon
  • Salt - a pinch
  • Baking soda - a pinch

 How to prepare

Add jaggery and water in a pan and bring to a boil.

In a bowl, combine finely chopped jackfruit, coconut and jaggery.  You can grind jackfruit  and add it.

Add cardamom powder, dry ginger powder, salt and baking soda and mix well.


Add rice powder little by little and knead.  It should be slightly softer than the chapati dough.

Put one banana leaf add a spoonful of dough and roll it .

Steam cook on low heat for 30 minutes.  Delicious chakkayappam is ready.

Thalassery Special Kozhikkaal


Have you ever eaten Thalassery Special Kozhikkal? If you go to Thalassery and ask for Kozhikkal, you will get a snack made with Tapioca.  This is a super snack to eat with tea.

  •  500gms Tapioca
  • A small piece of ginger
  • 10 cloves of garlic
  • 3 Green Chillies
  • 2 springs curry leaves
  • 3/4 cup besan flour
  • 1/4 cup rice flour
  • 1 tbsp Kashmiri chilly powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • Salt
  • oil-for frying

 How to prepare

Cut the tapioca into thin strips.  Rinse well and soak in water for half an hour.

Crush the ginger, garlic and green chillies.  Add finely chopped curry leaves, besan flour, rice powder, chilli powder, turmeric powder, asafoetida powder and salt and mix well.  Add enough water and mix well.Add drained tapioca  to it and mix well.

Take a handful of tapioca mixture in your hand, press it lightly and fry it in hot oil till it turns nice brown.

 Delicious chicken leg ready.

Wednesday, May 5, 2021

Cumin Rice

Cumin rice is a North Indian dish.  It can be prepared very quickly.  It tastes good with vegetable curries and nonveg curries

 Ingredients

  •  Basmati rice - 1 cup
  • Ghee -2 tbsp
  • Cashew Nuts- a handful
  • Cumin - a teaspoon
  • Cardamom-2
  • Cloves -2
  • Bay leaves-1
  • Cinnamon sticks - a small piece
  • Green Chilly -1
  • Salt - to taste
  • Boiling water - 2 cups
  • Coriander leaves- a handful

 How to prepare

Wash the rice well and soak it in water for half an hour.

Heat two tablespoons of ghee in a saucepan and fry the nuts.

Add cumin, cardamom, cloves, bay leaves, cinnamon and green chillies.

Drain the water and add the rice and fry on low heat for 5 minutes.

Add 2 cups boiling water and enough salt, cover and cook on low heat for 10 minutes.

Finally, add coriander leaves and roasted nuts.

Restaurant Style Chutney | Coconut Chutney | Pottukadala Chutney

Ingredients

  •  1 cup grated coconut
  • 1/4 cup roasted gram (pottukadala)
  •  2 Green Chillies
  • A small piece Ginger
  •  Salt - to taste
  •  Water - as needed
  •  Coconut oil - one tablespoon
  •  Mustard - a teaspoon
  •  Curry leaves - a sprig
  • 2 Dried chillies 
  • 3 Small onion

 How to prepare

  • Fry roasted gram for 3 minutes without oil.
  • Add roasted gram,coconut, ginger, green chillies, enough salt and water and in a mixer and grind.
  • Heat coconut oil in a bowl and season with mustard, curry leaves, finely chopped onion and dried chillies.

Kottayam Style Kallappam

 You can make traditional Kallappam without adding toddy.

 Ingredients

  • 2 cups raw rice
  • 1/4 cup cooked rice
  • 2 tender Coconut 
  • Tender coconut water - as needed
  • 3 tbsp sugar
  • 3/4 tsp Salt
  • 3 pearl onions
  • 1/2 tsp cumin seeds
  • 2 cardamoms
  • 1/4 tsp Yeast
 How to prepare

  • Wash the rice thoroughly and soak for 4 hours.  Add two more cardamoms and soak.
  • After soaking well, drain the water from the rice and add the rest of the ingredients and grind well.
  • Leave the batter to rise for eight to ten hours.
  • Heat a tawa and pour a ladle full of the batter and cook till golden brown on both sides.
  • Kallappam tastes great with non veg curry. It is also good with milk and sugar.

Chicken Mandi | Kuzhimanti


Mandi or Kuzhimanti is a food item from Yemen.  Mandi is popular among the Arab people at weddings and other celebrations. ‌ Manti, which is also popular in Kerala, is cooked in pits.  Let’s take a look at how to make mandi with a lot of flavor without the pit.

You can make mandi with chicken or mutton wi  To prepare the mandi, you first need to prepare a spice.

Ingredients needed to prepare manti

  • 1 kg Chicken with skin
  • 3 Maggie Chicken Cube
  • 1 tbsp Mandi Masala 
  • 1 tsp Crushed pepper 
  • 1/4 tsp Red Food Color (optional)
  • 1/4 cup Refined oil
  • 1 finely chopped Onion 
  • 1 Chopped capsicum
  • 1 tbsp chopped Coriander leaves
  • 1 tbsp Mint leaves 
  • 3 cups of log grain Basmati rice
  • 1/4 tsp Saffron
  • 1/4 cup milk
  • 4 Cardamoms
  • 4 cloves
  • 1 cinnamon stick
  • 1 dried lemon
  • 1 tbsp refined oil
  • 1 tsp salt
  • 6 green chillies
  • red food color/beetroot juice
  • a small piece of charcol or coconut shell
 Ingredients required for manti masala

  • 1 tbsp Coriander
  • 6 Dried red chillies 
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp pepper
  • a small piece nutmeg
  • 1/2 dried lemon
  • 1 star anise
  • 1 bay leaf
  • 5 cardamom
  • 5 cloves
  • a small piece of cinnamon
  • 1/2 tsp turmeric powder

Roast  Ingredients other than turmeric powder,  on low heat for 5 minutes without adding oil. Turn off the heat,add turmeric powder and allow it to cool. Transfer the spices in a mixer jar, and grind into a fine powder.

How to prepare chicken manti

  • Marinate chicken with Maggi Chicken Cube, Crushed pepper , Manthi Masala and Red Food Color (optional) and leave for at least 2 hours (If you do not have Maggi Chicken Cube, add a little ginger, garlic paste and salt instead).
  • Soak 1/4 tsp of saffron in hot milk.  If you do not have saffron, you can mix 1/4 teaspoon of turmeric powder with milk.
  • Wash the basmati rice well and soak it in water for half an hour.
  • Heat 1/4  cup of refined oil in a large biriyani pot.  Add chopped onion and capsicum and fry.  Add a little coriander and mint leaves and arrange the marinated chicken pieces.  Cover and cook on low heat for 10 minutes. Turn after 10 minutes and cover again.
  • Meanwhile, boil 10 cups of water in another pot.  Add cardamom, cloves, cinnamon, dried lemon, a tablespoon of refined oil and a teaspoon of salt and bring to a boil.  When it boils well, add the soaked rice.  When it is 80% cooked, drain.
  • The chicken is now well cooked. Remove half the chicken pieces from the pan. Arrange cooked rice and add 6 green chillies to the rice.  Pour in the pre-soaked saffron to get a nice color.  Instead of saffron, you can add turmeric powder.  Grate beetroot and squeeze a little juice to get red color.Arrange chicken pieces on top.  
  • Heat a piece of charcoal/coconut shell on direct flame until it is sred hot, this will take about 5 minutes.Once the charcoal is burning hot, place it in the bowl of oil that is in the rice.Cover immediately with a tight lid / aluminium foil.
  • Simmer on low heat for 15 minutes.
  • To serve, spread rice onto a large serving tray and place a piece of chicken on the top.


Mysore Bonda and Pottukadala Churney

Mysore bonda is a super snack to eat with tea. It can be eaten with tomato chutney or peanut chutney.

 Ingredients

  1.  Maida- 1.5 cup
  2. Baking soda - 1/2 tsp
  3. Yoghurt - 1 cup
  4. Salt - to taste
  5. Ginger finely chopped - 2 tbsp
  6. Coriander leaves finely chopped - 1/4 cup
  7. Green Chillies -2
  8. Coconut - 1/2 cup
  9. Cumin - 1 tsp
  10. Oil -a tablespoon
  11. oil- for frying

 How to prepare

Mix the ingredients 1-10 well by hand.  Add a little water if needed.

Heat oil in a kadai, remove small lemon sized ball from the batter and fry until golden brown.

Pottu kadala Chutney

Ingredients

  1. Coconut Shredded- A cup
  2. Roasted gram - 1/4 cup
  3. Green Chillies-2
  4. Ginger- A small piece
  5. Salt - to taste
  6. Water - as needed
  7. Coconut oil - one tablespoon
  8. Mustard seeds- a teaspoon
  9. Curry leaves - a sprig
  10. Dried red chillies -2
  11. Pearl onion- 3

 How to prepare

Fry roasted gram ( pottukadalai) for 3 minutes without oil in a pan.

Add coconut, ginger, green chillies, enough salt,roasted gram and water in a blender  and grind into a smooth paste.

Heat  coconut oil in a pan and splutter mustard seeds.Add curry leaves, finely chopped onion and dried chillies.

Pour this tempering over the chutney.

Tuesday, May 4, 2021

Chicken Kondattam

 

We prepare a lot of different dishes with chicken.  Chicken Kondattam is a very tasty  dish that can be prepared very quickly.  

Ingredients

  1. 1 kg Chicken cut into small pieces
  2. 1/2 tsp Turmeric powder 
  3. 1 tbsp Kashmiri Chilly powder
  4. 1 tbsp coriander powder
  5. 1 tbsp ginger garlic paste
  6. 1 tbsp lemon juice / vinegar
  7. 1/2 tbsp crushed fennel seeds
  8. Salt
  9. 1.5 cups pearl onion
  10. Curry leaves
  11. 4 tbsp Tomato ketchup
  12. 1/4 cup coconut oil
  13. 1 tbsp chilly flakes
  14. 6-10 dried red chilly


  • Marinate chicken pieces with ingredients 2-8 for 15-30 minutes.
  • Heat a quarter cup of coconut oil  in a pan and add the chicken pieces.When the chicken pieces are well cooked and crispy, add chopped pearl onion, curry leaves, crushed chillies and dried chillies and saute.
  • When the onion is well combined with the chicken, add the tomato sauce and fry.  Salt can be added if required.
  • When the tomato sauce is well absorbed into the chicken pieces, turn off the heat.
  • Delicious and easy chicken Kondattam ready.


Monday, May 3, 2021

Kuttanadan Duck Curry & Duck Roast

Sweet Plantain Chips | Sweet Banana Chips


  • 4 Plantains
  • Coconut oil- for frying
  • 3/4 cup Sugar
  • 1/2 cup Water
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp dry ginger Powder

Peel raw banana, cut it into half moons and deep fry in medium heat . It will take around 20 minutes to get it crispy. Drain and set aside.

Take sugar, water ,cardamom powder,dry ginger powder,cumin powder  in a pan and boil till one string consistency.

Add in fried raw banana pieces and coat it well. Swith off heat and stir till the banana is coated well with sugar.
Let it cool.Store in a air tight container for week.

Malabar Special Thari Kanji | Thari Kachiyathu | Thari Payasam | Iftar Special Drink | vermicelli & Semolina Kheer


  •  Semolina - 3 tbsp
  • Vermicelli- 2 tbsp
  • Ghee - a teaspoon
  • Water -a cup
  • Milk - two cups
  • Sugar - 3 tablespoons
  • Cardamom powder -a teaspoon
  • Thick coconut milk - half a cup
  • Ghee -half a tablespoon
  • Cashew Nuts - two tablespoons chopped
  • Raisins - a tablespoon
  • Small onion - 5 


 How to prepare
  • Heat a teaspoon of ghee in a saucepan and fry the vermicelli. Add rava to it and fry for 3 minutes.
  • Boil a cup of water in another pan.  Add vermicelli, rava and cardamom powder and cook over low heat.
  • When it is well cooked, add two cups of milk and enough sugar.  When it boils well, add half a cup of thick coconut milk.
  • Turn off the heat when it starts to boil.
  •  Heat half a tablespoon of ghee in another pan and add finely chopped red onion.  When the onion starts to change color, add nuts and raisins and fry.
  • Pour it on top of the prepared kanji and mix well.

Thursday, April 29, 2021

Ney Pathiri || അരി അരച്ച് നെയ് പത്തിരി തയ്യാറാക്കാം || Ney Pathal Recipe in Malayalam || Pachakam



1 cup raw rice
1&1/4 cup of water
1/4 cup grated coconut
4 pearl onions
Salt
1 tsp ghee
Oil for frying

Unnakkaya


 Ingredients
  •  4 ripe plantains
  •  1 tbsp of ghee
  •  2 tbsp chopped cashews
  •  2 tbsp raisins
  •  3/4 cup grated coconut
  •  2 eggs
  •  1/2 cup sugar
  •  1 tsp cardamom powder


 How to prepare
  •  Peel,remove seeds and chop bananas and steam cook for 15 minutes.Grind without adding any water.
  • Heat ghee in a preheated pan and fry the cashews and raisins.  Add shredded coconut, cardamom powder and sugar and mix well.  (If you do not eat eggs, you can add 1.5 cup of coconut).
  • When the coconut and sugar are well combined, add the eggs one by one and mix until dry.
  • Make lemon sized balls with banana, flatten it and put 1 tbsp of egg mixture in it.
  • Fold the edges and deep-fry till golden color.

Kunafa with Homemade Kunafa Dough


Kunafa is a world famous Arabian dessert.  Kunafa, which is only available in Arabic bakeries, can be easily prepared with homemade ingredients.




 Ingredients needed to make kunafa pastry
  • 1 cup Maida
  • 1/2 cup Cornflour
  • 1 cup Water
  • 1 tsp Sugar
  • a pinch of salt
  • 4 tbsp Refined oil
  • 1/2 cup melted butter
Ingredients needed to make sugar syrup
  • 1 cup  Sugar 
  • 1/2 cup Water
  • Juice of one lemon
  • 1 tsp Vanilla extract
 Ingredients needed to prepare the cream filling
  • 1 cup  Milk 
  • 200 ml Cream
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract
  • 1/2 cup Mozzarella cheese - half a cup

 How to prepare

  • Blend the flour, cornflour, salt, sugar, refined oil and water well in a mixer.  Fill this dough in a plastic cover or icing bag.  Heat a nonstick dosa pan.  Cut one end of the cover slightly and pour the batter in thin strips.  Let it cook for few seconds.Repeatthe process with the remaining batter.
  • Boil sugar, water, vanilla essence and lemon juice in another pan.  When the sugar is well dissolved, turn off the heat and set aside.
  • To prepare the cream filling, mix the milk, cornflour, sugar and vanilla essence well in a saucepan and simmer over low heat until thickened.
  • Pour half a cup of melted butter into the prepared pastry and mix well.
  • Brush some butter on a steel plate or cake mold and transfer half of the dough to the tray and press firmly . Arrange the cream filling on top of this.  Sprinkle mozzarella cheese and arrange the remaining pastry on top.
  • Bake in a preheated oven at 200 degrees for 45 minutes. 
  • Remove kunafa from the oven and pour half of the prepared sugar syrup over the top.
  • When the sugar syrup is well absorbed, transfer to another plate and pour  the rest of the sugar syrup.
  • Sprinkle nuts on top and cut into desired shape

Sunday, April 25, 2021

Pazham Pathiri | Sweet Pathiri | Ramadan Special Recipes


 Ingredients
  •  2 ripe plantains
  • 1 cup grated coconut
  • 3 tbsp ghee
  • 1/2 cup chopped nuts
  • 3 tbsp sugar
  • 1/2 tsp cardamom powder
  • 1 cup maida
  • 1&1/4 cup milk/water
  • 3 eggs
  • salt
  • 1/4 cup powdered sugar
How to prepare
  •  Heat a tablespoon of ghee in a frying pan and fry the nuts (nuts, almonds, pistachios can be used)
  • Add sliced ​​bananas, shredded coconut, sugar and cardamom powder to the same ghee.Simmer over low heat until well cooked.Turn off the heat and add the roasted nuts and stir.
  • Add flour, milk, one egg and enough salt mixer and blend well.
  • Heat a dosa pan, quickly pour a ladleful of batter into center , tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden
  • Put a tablespoon of fruit filling in the center of the crepe and fold into a square.
  • Add two eggs, powdered sugar and cardamom powder in a bowl and beat well.
  • Heat 2 tbsp ghee in a frying pan. Dip the prepared pathiri in the egg mixture and fry till brown.

Sunday, April 11, 2021

Sweet Banana Chips for Vishu

Sweet Plantain Chips
  • 4 Plantains
  • Coconut oil- for frying
  • 3/4 cup Sugar
  • 1/2 cup Water
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp dry ginger Powder



Peel raw banana, cut it into half moons and deep fry in medium heat . It will take around 20 minutes to get it crispy. Drain and set aside.

Take sugar, water ,cardamom powder,dry ginger powder,cumin powder  in a pan and boil till one string consistency.

Add in fried raw banana pieces and coat it well. Swith off heat and stir till the banana is coated well with sugar.
Let it cool.Store in a air tight container for week.

Vishu Sadya full preparation





Kaniyappam For this Vishu ( കണിയപ്പം)

Kaniyappam is a sweet made for Vishu. Let's see how to make Kaniyappam. Kaniyappam can be made like Unniyappam and Neyyappam.

 Ingredients

  • 1 cup raw rice
  • 1/2 cup jaggery
  • 3 cardamoms
  • 3 small Banana
  • a pinch of salt
  • 1/4 tsp baking soda
  • 1tbsp ghee
  • 1/4 cup coconut slices
  • 1 tbsp black sesame seeds
  • Ghee - for frying


How to prepare

  • Wash the rice thoroughly and soak them in water for two hours.rain the water and spread it for half an hour on a cotton cloth. Add cardamom to the rice and grind well.
  • Add a little water to the jaggery, boil it and strain it 
  • Mix rice flour with banana paste,jaggery syrup,salt and baking soda ( Idli batter consistency).
  • Heat ghee and fry coconut slices till brown.Switch off heat and add sesame seeds and fennel seeds. Add into the prepared batter and mix well.Kepp the batter aside for 2 hours.
  • Heat an unniyappakara  with coconut oil / ghee in each hole and fill 3/4th of the hole with prepared batter. Cook in low-medium flame until  the side turns golden brown. Now flip the appam using the spatula  and cook the other side until they are fully done.