Neyyappam

Soft inside, crisp outside... Yes. It is Neyyappam ;)

Ingredients (Makes 12 to 15 pieces)

Rice flour: 2 Cups (Not too fine)
Jaggery: 3 - 4  Big pieces (Can increase or decrease the quantity as per the required sweetness)
Salt: 1 Pinch
Baking Powder: 1 Pinch (optional)
Dried Coconut Pieces : 1/4 Cup
Cardamom Powder: 1/4 Teaspoon
Ghee: 1 Tablespoon
Sesame Seeds: 1 Teaspoon
Water: As Required
Maida: 1/4 Cup (Use only if required)
Oil/Coconut Oil : For Frying

Preparation Time: 3 Hours
Cooking Time: 15 minutes

Method

Fry the coconut pieces in ghee.
Melt  Jaggery in  very little water
To Rice flour add melted jaggery, fried coconut pieces, salt, cardamom powder, sesame seeds and baking powder.
Add water as required and make the batter to a thick consistency and mix it well, there should not be any lumps in the batter, if by mistake water has become more you can add little maida to the batter(Consistency of the batter should be medium)
Keep the batter for minimum of 2 to 3 hours
Heat oil in deep frying pan
Pour specific amount of batter into the oil slowly using a spoon
When one side turns brown in color, turn it around and allow the other side also to be cooked
Serve hot....

Velleppam with Vegetable Stew

Call it Velleppam, Palappam or Appam. We all like it. Don't we?

Velleppam : 
Ingredients (Makes 10 to 12 Pieces)

White raw rice: 1 Cup
Cooked boiled rice: 1/2 Cup
Grated coconut: 1/2 Cup
Yeast: 1/2 Tea Spoon
Sugar: 1 Table Spoon
Salt: As Required
Water: As Required

 

  
Requirement : Appachatti

Appachatti

Cooking time: One night + 10 minutes
Method

Soak white rice for 2 to 3 hours
Then grind white rice, cooked boiled rice and grated coconut till it becomes very smooth. Add water as needed.
Consistency should be medium. not too thin or thick
Pour this to a large bowl
Add yeast to it and mix well
Keep this over night
Before cooking add sugar and required salt. Mix well
Pour little batter into a appachatti turn the batter circular to spread the batter all round the appachatti
Close the lid and cook

Vegetable Stew:

Ingredients (Serves 4 to 5 people)

Potato :1/2 Cup
Green Peas: 1/4 Cup
Onion: 1
Green Chilly: 4 - 5

Ginger Crushed: 1 Table  Spoon 

Black Pepper Crushed : 1/2 Tea Spoon

Cinnamon – 1 piece
Cloves – 3Thin
Thin Coconut milk: 11/2 Cup (taken second time)
Thick Coconut milk: 1/2 Cup (taken first time)

Curry leaves
Salt
Coconut oil : 1 Table Spoon

Cooking Time: 20 minutes

Method

To a pan, add Potato, Green Peas, Onion, Green chillies, Cinnamon, Cloves and Crushed Ginger
Add thin coconut milk and salt and cook well
Once cooked, add thick coconut milk and curry leaves
No need to boil after adding the thick coconut milk.
Let it heat in low flame.
Add the crushed black pepper and mix well
Switch off the flame, pour coconut oil and close the lid and keep aside for some time

Note:
If you wish to add more vegetables add carrots also
To make the stew more rich and thick you can add a table spoon of cashew nut paste also

Gajar Halwa (Carrot Halwa)

Oye! Lets try a simple, delicious Punjabi halwa :)

Ingredients (Serves 6 to 8 people)

Carrot: 1 kg
Milk: 2 Cup
Sugar: 1 ½ Cup
Condensed Milk: 1/2 Tin
Cashew and Raisins: 1/2 Cup
Ghee: 3-4 Table Spoon

Cooking Time: 20 - 30 minutes

Method

Grate carrot and pressure cook it (2 whistles)
Pour this into a wide pan and keep on stirring till all the water is gone.
Add milk, sugar and condensed milk and keep on stirring till the mixture gets dried
Add ghee to it and stir till the mixture stops sticking to the sides of the pan
Add cashew and raisins.
Brush little ghee on the setting tray and pour the mixture to it, keep for cooling

Can be served hot or cold.
Best combination when served with Vanila Ice Cream.

Note:
If you need more color for your dish you can add a little permitted food color (Orange) to it.
For garnishing you can use badam or pista also.

Vattayappam

This is a  Christmas special dish. Ask any of your Christian friend from Kerala and they can go on and on about it :)

Ingredients (Serves 5 to 6 People)
Rice Flour: 2 cups
Grated Coconut: 2 cups
Sugar:1/2 Cup
Yeast: 1/2 Tea Spoon
Sugar: 1/2 Tea Spoon
Cashew nuts / Raisins: For garnishing
Salt: As required
Water: 2 Cups

Cooking Time: One night + 20 - 25 minutes

Method

Add 1/4 Cup of lukewarm water to yeast and add 1/2 tea spoon of sugar.
Allow it to ferment and rise (approximately 5 to 10 minutes)
Grind coconut with enough water and keep aside.
Take rice flour in a vessel to this add ground coconut, yeast-sugar mix and blend well.
Add water as required.
The batter should have a medium consistency - not too loose or thick.
Keep it over night.
Before cooking add 1/2 cup of sugar and the required salt and mix well. (If you need more sweetness you can increase the amount of sugar).
Apply little ghee/oil in a cake tin or a steel plate (or can use idli cooker also) and pour the batter into it.
Place some cashew nuts and raisins on top.
Steam it for 20 - 25 minutes.

Ela Ada

Another Kerala delicacy...Ela Ada

Ingredients (Makes 5 to 6 pieces)
Rice flour : 1 Cup
Grated Coconut: 1/4 Cup
Sugar: 3 - 4 Table Spoon
Salt: To Taste
Cardamom Powder: 1 Pinch
Water: 2 Cup
Raisin: Optional

Requirement: Plantain Leaves
Cooking time: 40 Minutes

Method
Boil water adding little salt.
Take the rice flour in a vessel.
Pour the boiling water into the rice flour and make it a thick dough

 

Once cooled knead the dough for about 4 - 5 minutes to make it a smooth dough.

 

Mix grated coconut and sugar
To this, add cardamom powder and raisins and mix well.

 

Take small portions of dough and layer it on a banana leaf

Add little coconut mix on top of it and fold it in half

Make all 'ada's in the same manner
Steam for about 20 - 25 minutes

Note:
You can make different varieties of coconut filling
Instead of sugar you can add jaggery, and also add banana as well as rice flakes

Rava Laddu

It's time for some Yummy Rava Laddu..

Ingredients (Makes 8 to 10 Pieces)

Semolina (Rava) Thin: 1Cup
Sugar: 3/4 Cup
Grated Coconut: 1 Cup
Cardomom Powder: 1 Pinch
Cashewnuts/Raisins: As required
Ghee: 4 - 5 Table Spoon
Milk: 1/2 Cup

Cooking Time: 20 - 25 minutes

Method

Fry the Cashew nuts and Raisins in little ghee and keep aside
Pour more ghee and add semolina and fry for 2 minutes.
To this add sugar and coconut and keep on stirring in medium flame till the sugar starts to melt.
Remove from flame and add the fried cashew nuts,  raisins and cardamom powder.
Pour little milk (max 4 to 5 Table Spoons ) to this and mix well and start to roll into balls.
(The mixture will be still very hot so take care of your hands.)
Before taking the mixture to your hands you can dip your hand in milk This will help you to roll the ladoo easily

Note:
Before the mix gets cooled you have to finish making the balls, else it will not stay tight and will break
Do not add more milk to the mixture as there is chance of the Laddu getting spoiled, instead adding milk to the mixture just dip your hands in milk and roll the mixture.

New Pic Updated on: 4th October 2020

Special Mackerel Fry

Something is fishy again ;) This is special!
  

Ingredients (Serves 3 people)

Mackerels(Ayala): 2 - 3 nos
Turmeric Powder: 1/4 Teaspoon
Red Chilli Powder: 1 ½ Teaspoon
Ginger Crushed: 1 ½ Teaspoon
Garlic Crushed : 1 ½ Teaspoon
Salt: To Taste
Pepper Powder: 1 Teaspoon
Shallots (Chuvannulli): 1 Cup
Tomato: 1
Green Chillies: 3 - 4
Garam Masala Powder: 1 Teaspoon
Corriander Powder: 1 Teaspoon
Thick Coconut Milk: 1 Cup
Curry Leaves
Coconut Oil: 4 - 5 TableSpoon

Cooking Time: 20 - 25 Minutes

Method

Clean the mackerel
Make gashes on it and marinate with little turmeric powder, pepper powder and few pinches of salt.
Keep it aside for 30 to 45 minutes.( You can also keep in fridge.)
Pour coconut oil to a pan and fry the fish. Do not make it too crispy.

To the same pan add the chopped shallots and fry it till be becomes tender.
To this add crushed ginger and garlic and saute it for around 2 to 3 minutes
Add sliced tomato and green chillies and saute it till  it cooks well
Reduce the flame and add turmeric powder, red chilli powder, garam masala powder and coriander powder.
Mix well and saute it again for 4 to 5 minutes in slow flame.
When the masala blends in well pour the coconut milk, add curry leaves and salt.
Let the gravy boil till it becomes very thick.(you can see oil coming out)
Once the gravy becomes thick, add the fried fish.

Keep on sauting slowly, but make sure that the fish does not tear off.
Saute till the gravy becomes almost dry and sticks on to the fish.
Garnish according to your imagination.
Serve Hot

 

Mathi Mulakittathu & Kappa (Sardine Curry with Tapioca )

Simple and tasty dish from our very own Kerala...

Mathi Mulakittathu (Sardine curry)

Ingredients (Serves 4 to 5 People)

Sardines (Mathi fish) : 8 - 10
Ginger-Crushed: 1 ½ Table Spoon
Garlic-Crushed: 1 ½ Table Spoon
Green Chilli -Crushed: 3 - 4
Tomato: 2
Tamarind: Lemon sized Ball / can also use kudampuli/kodukkaippuli(gambooge) 2 -3
Curry Leaves
Water: 1 Cup
Turmeric Powder: 1/4 Tea Spoom
Kashmiri Red Chilli Powder : 3 Tea Spoon
Corriander Powder : 1/2 Tea Spoon
Salt: To Taste

Cooking Time: 10 - 15 Minutes

Method

Clean the fish well
Soak tamarind in little water
To a pan  pour coconut oil.
To this, add crushed ginger, garlic, green chillies and saute it for 2 to 3 minutes.
Add sliced tomato
Once the tomato is cooked, add turmeric powder, red chilli powder, coriander powder and salt
Saute till the masala gets cooked
Squeeze the tamarind and add that water to the masala
Mix well and allow it to boil.
Reduce the flame and add fish and curry leaves and close the lid
Allow the fish to cook in low flame
If you need a thick gravy once the fish is cooked open the lid and allow it to boil for a little more time

Note:
If you are using kudampuli instead of tamarind, add 2 - 3 pieces of kudampuli instead of pouring tamarind water (Soak it in water for some time so that it will become soft)
Once the curry is made and  if you feel it is becoming more sour, just take off 1 or 2 pieces of kudampuli from the curry.

Kappa (Tapioca)

Ingredients (Serves 5 to 6 people)

Tapioca : 1kg
Grated Coconut: 1 Cup
Dried Red Chilli : 5 - 6
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1  Tea Spoon
Curry Leaves: As Required
Salt: As Required
Water: As Required

Cooking Time: 10 - 15 Minutes

Method

Clean the Tapioca.  The outermost brown color skin and the thick pinkish color skin has to be removed.  Only the white thick part is used for cooking
Cut into medium sized pieces
Add salt and cook well until it can be mashed using a spoon
Mash the tapioca well
To a pan pour Coconut Oil, once it becomes hot put the mustard seeds
When mustard seed pops add grated Coconut, Dried Red Chillies and Curry leaves.
Saute until the rawness of the coconut goes
Add this to the tapioca, mix well and serve hot

Unniappam / Karolappam

Unniappam is an all time favorite for Keralites. This sweet dish is also served as 'prasadam' in temples.

Ingredients (Makes 20 to 25 pieces)

Rice flour: 2 Cups
Maida: 1/4 Cup
Jaggery: 3 - 4  Big pieces (Can increase or decrease the quantity as per the required sweetness)
Banana: 3 - Palayamkodan/Mysore banana
Salt: 1 Pinch
Baking Powder: 1 Pinch (optional)
Coconut Pieces : 1/4 Cup
Cardomom Powder: 1/4 Teaspoon
Ghee: 1 Tablespoon
Water: 1 Cup
Oil/Coconut Oil : For Frying

Requirement
Appakara or kara a special vessel to make this dish.

Appakara

Preparation time: 3 Hours
Cooking time: 25 Minutes

Method

Fry the coconut pieces in Ghee.
Melt  Jaggery in little water
Mash the bananas well into a smooth paste, use a blender if required
To this, add Rice flour, Maida, Melted Jaggery, Fried Coconut pieces, Salt, Cardamom powder, and baking powder.
Add water as required and make the batter to a thick consistency and mix it well, there should not be any lumps in the batter (Consistency of this will be same as idly batter)
Keep the batter for minimum of 2 to 3 hours

After 3 hours :

Heat oil in Unniappa Kara (Vessel for making Unniappam)
Pour the batter into the moulds in the unniappa kara and cook well
Heat should be maintained as there is a chance that the unniappam will look cooked outside, but will not be cooked inside
When one side turns light brown in color, turn it around and allow the other side also to be cooked
Serve hot....

Unniappam will stay good for a few days to a week.

Sugar Zeppole

Zeppole is an Italian fried dessert. Let us make the Indian version for an Evening Snack

Ingredients (Makes 15 to 18 pieces)

Yeast: 3/4 Tea spoon

Baking Powder: 1/2 Tea spoon

Butter/Ghee:  1 Tea spoon

Egg: 1 Nos (Optional - Vegetarians can avoid )

Flour: 1 Cup

Milk: 1/2 Cup

Powdered Sugar: 1/2 Cup (1/4 cup to add in dough and 1/4 cup for garnish)

Oil: For frying

Preparation Time : 1 hour
Cooking Time: 10 minutes

Method

Heat little amount of milk ( 2 to 3 table spoon ) Add yeast to it and keep aside for 5 minutes. 

To this add half of the sugar to dissolve well, 
To this, add baking powder, flour, whipped egg and melted butter or ghee and mix well. 
Add milk as per requirement and  make a thick dough (same as chapati dough).

Knead the dough for 3 to 4 minutes to make it soft and smooth.

Keep the dough aside for 45 minutes to 1 hour for fermenting.

Make small rotis (little thick) out of dough and fry it in oil. 

To serve

Once cooled roll it in sugar powder and serve.

Or can serve with jam/condensed milk on top of it

Or can dip in honey and roll in coconut powder and serve.

Will not spoil for 2 to 3 days.

Aaloo Kheer (Potato Paayasam)

Who doesn't like kheer? Let us try Aaloo Kheer today.

Ingredients (Serves 5 to 6 people)

Potato: Medium size 3 to 4 nos
Milk: 1 liter
Sugar: 1 ½ Cup
Ghee: 1/2 Table Spoon
Vanilla Essence : 1 to 2 drops
Cashew nuts/Raisins: For garnishing as required

Cooking Time: 25 - 30 minutes


Method

Peel the skin of the potato, grate it and cook well.
To this add milk. Once boiled, reduce the flame and keep on stirring for about 10 - 15 minutes
Add sugar and stir well
Boil again for 5 to 10 minutes in low flame.
Add vanilla essence.

If you need a thick consistency for kheer keep in low flame till the required consistency is achieved.
Fry Cashew nuts and raisins in little ghee and add it to the kheer
Serve hot.

Note:
If required you can add little condensed milk also.

Pazham Nirachathu (Coconut Stuffed Banana)

This is a typical Ifthar special Malabar dish. Simple and Delicious.Let us try it out.:)

Ingredients (Makes 2 to 3 pieces)

Banana: 2 - 3
Grated Coconut: 1/4 cup

Sugar: 2 - 3 Table Spoon
Cashew nuts/Raisins: Optional

Oil/Ghee: 4 - 5 table spoon

Flour: 1 - 2 Table Spoon
Water: As Required

Cooking Time: Less than 10 minutes

Method

To a pan add sugar, grated coconut and cashew nuts and raisins and stir it well in very low flame for about 2 to 3 minutes

Mix flour in little water to make a thick paste.

Make a slit in the banana vertically,  make sure that it does not part the banana into two pieces. Slit should be only till the center.

Into the slit put the coconut mix and seal it with the flour paste.
Stuff all the bananas in the same manner

Pour oil/ghee to a pan and heat well, place all the stuffed bananas into the pan and shallow fry till it becomes golden brown.

Tastes best when served warm...