Ethakka Appam

Ethakka Appam / Pazham Pori is a term used for fried plantain in Kerala. It is a very popular snack among Keralites.
Banana is usually dipped in sweetened wheat flour batter and then fried in Coconut or Vegetable Oil.

INGREDIENTS:

• Ripened banana - 2 nos
• Maida / all purpose flour - 1cup
• Rice flour - 2 tbsp
• Besan flour / kadalamaavu- 2 tbsp
• Sugar-  3 tbsp
• Salt- a pinch
• Water- required to make the batter
• Oil -for frying

PREPARATION METHOD:

• Peel and Cut the banana into 2 pieces.
• Slice each piece again into 3 equal pieces of same thickness.
• Make a thick batter by mixing together the flour, sugar and salt with little water.
• Heat Oil in a pan.
• Dip the banana slices in the batter and put it in the hot Oil.
• Fry it till both the sides turn in golden colour.

Recommended Combination: Serve hot with Tea or Coffee

Diamond Cuts

Diamond cuts are polular tea time snack. We can easily prepare this by adding fried maida cuts into sugar syrup.

INGREDIENTS:

• All Purpose Flour/ Maida - 1 cups
• Hot Water - ½ cup
• Butter or oil - 1 tsp
• Sesame seeds - ½ tsp
• Sugar - 1 cup
• Salt - a pinch
• Oil - for frying.

PREPARATION METHOD:

• Mix Oil or Butter, Salt and Flour.
• Slowly add warm water.
• Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
• Make the dough into Small balls and roll as Chappathi.
• Cut this into small diamonds.
• Heat oil in a Pan.Deep fry these pieces till golden colour.
• Remove from Oil and let it cool.
• Dissolve Sugar in 1  ½  cups water.
• Boil this syrup in a vessel, stirring constantly till one-thread consistency is reached.
• Add fried diamond cuts into it and stir them well.
• Allow them to cool.
• When it completly cools store them in tight conatiners.

Recommended Combination: Serve with Tea or Coffee.

Chicken Cutlet

Cutlets are prepared as vegetable or non-vegetable patties fried in oil.
Chicken cutlet is made by adding minced cooked chicken made as a patty and fried in oil.
The snack is good to be served hot during tea time or as an appetizer.

INGREDIENTS:

• Boneless Chicken -500 g or 1 lb
• Potatoes -2 big
• Onion(chopped) -2 nos
• Chopped Ginger -1 tbsp
• Chopped Garlic - 1 tbsp
• Green Chilly (chopped) -3 nos
• Turmeric powder -¼ tsp
• Pepper powder-1 tsp
• Corriander powder - ½ tsp
• Chilly powder - ½ tsp
• Garam masala powder - 1 tsp
• Bread Crumbs - 3 cup
• Egg -2 nos
• Curry Leaves-few
• Oil for frying
• Salt to taste

PREPARATION METHOD:

• Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
• Mince the cooked chicken and keep aside.
• Cook Potato, peel and mash well and keep aside .
• Heat oil in a Pan.
• Add ginger, garlic, green chillies, chopped curry leaves and chopped onion and saute till the onion become light brown in colour.
• Add chilly powder, corriander powder and garam masala powder and saute for a minute.
• Add minced chicken and mashed potatoes and stir well.
• Remove the mix from fire and allow to cool .
• Make small balls from this mix and flatten them.
• Heat oil in a pan.
• Beat the egg in a bowl.
• Dip the flattened patties in it and roll them in bread crumps.
• Slide each of the patties in hot oil and fry them till it turns golden brown on both sides.

Recommended Combination: Serve hot with Tomato sauce.

Chakka Appam

Chakka Appam is an seasonal authentic kerala snack.
The main ingredients include Jack fruit, Rice powder and Jaggery. The dough is wrapped in 'Vazhanayila' (can use Banana leaves too) and cooked in steam.

INGREDIENTS:

• Roasted Rice flour-2 cups
• Ripe Jack fruit pulp - ½ cup
• Jaggery- 1 cup
• Grated coconut -1 cup
• Salt- a pinch
• Cardamom powder(optional) - a pinch

PREPARATION METHOD:

• Mix Jack fruit pulp, Jaggery, grated coconut, salt with rice powder very well.
• (optionally you can add cardamom powder to it)
• Add little water and knead to make a soft dough.
• Take a small ball of dough and spread it in one half of banana leaf/ Vazhana ila ( bayleaf) and fold the leaf.
• Stem the Appam in a steamer or idli cooker till it fully cooked.

Aval Varattiyathu

Aval Varattiyathu is a delicious snack in kerala.
The main ingredients are Aval,Grated coconut and jaggery.

INGREDIENTS:

• Aval or rice flakes - 1 cups
• Jaggery - 1 cups
• Grated coconut -1 cup
• Nicely Sliced Coconut -3 tbsp
• Sesame seeds - 1 tbsp
• Kadala parippu - 2 tbsp
• Cashewnut - 10 nos
• Cardamom powder - ¼ tsp
• Ghee - 3 tbsp
• Curry leaves -3 leaves

PREPARATION METHOD:

• Heat a pan and lightly fry Grated coconut.
• Dissolve jaggery in 2 cups water.
• Bring this syrup to boil in a vessel, stirring constantly till one-thread consistency is reached.
• Remove from fire .
• Add Aval and fried grated coconut and mix well.
• Heat Ghee in a pan.
• Put Sliced Coconut, Sesame seeds, Kadala parippu, Cashewnut and Curry leaves and fry it.
• Add the fried ingredients along with cardamom powder and mix well. 

 Combination: Serve with Pazham.

Aval Nanachathu

Aval /Rice flakes is easily digestible form of raw rice.It is used to prepare snacks such as
Aval nanachathu,Aval Varattiyathu etc.

INGREDIENTS:

• Aval/Rice Flakes -1 cup
• Grated coconut - 1/2 cup
• Jaggery/Sugar -1/4 cup

PREPARATION METHOD:

• Squeeze all the ingredients using hand.   
• Keep it aside for 10 minutes to get the Aval soft

Recommended Combination: Serve with Pazham

Achappam

Achappam is a Kerala snack. It is prepared using a special mould (Achappam mould). The mould is dipped in the batter and fried in Oil.
Beat the eggs and sugar well.

INGREDIENTS:

• Raw rice powder -2 cup
• Sugar(powdered) - 6 tbsp
• Thick Coconut milk - ¼ cup
• Eggs - 2 nos
• Cumin seed - ½ tsp
• Sesame seed - ½ tsp
• Salt - pinch
• Oil for frying

PREPARATION METHOD:

• Mix together rice powder, Salt and beaten egg.
• Add Codonut Milk, Sesame seed, Cumin seed and mix to make a batter.(like dosa batter)
• (add little water if the batter is thick)
• Heat the oil and dip the achappam mould.
• Once the mould is hot enough, dip 3/4th of mould into the batter.
• Dip it in oil again and shake the mould so that the achappams will come out easily.
• When it turns golden brown, turn and cook the other side and remove from Oil

Recommended Combination: Serve with Tea or Coffee

Semiya Payasam

Semia Paayasam is made of fried Vermicelli cooked in milk and Cardamom powder, seasoned with fried Cashew nuts and Raisins.

INGREDIENTS:

• Semiya/ Vermecilli - ¼ cup
• Milk - 3 cups
• Sugar - 1 ¼ cup
• Water-1 cup
• Ghee -2 tsp
• Cardamom Powder- 2 pinch
• Cashew nut - 10 nos
• Raisins - 10 nos

PREPARATION METHOD:

• Heat 1 tsp of ghee in a pan.
• Fry raisins and Cashew nut and remove from the pan and keep aside.
• Add one more tsp of ghee.
• Add vermicelli and stir till it becomes golden colour.
• Add water and 1 cup of milk to Vermicilli,let it boil and keep stirring occasionally.
• Once the Vermicilli is half cooked add Sugar, Cardamom powder and remaining milk and stir the mix.
• Reduce the heat, cover the pan and cook the payasam in low heat for 45 minutes.
• Turn off the stove, add fried Cashewnut and Raisin and mix well.

Recommended Combination:Served hot or cold

Paalada Pradhaman

Paalada Pradhaman is yet another popular paayasam served during auspicious occassions in family.
It is made up of Rice Ada cooked in Milk with Sugar.

INGREDIENTS:

• Rice ada(ready made) - ½ cup
• Milk- 4 cups
• Sugar- 1 cup
• Ghee - 2 tsp

PREPARATION METHOD:

• Soak rice ada in boiling hot water for 10 minutes and rinse them in cold water.
• Heat a pan and add ghee.
• Add Ada in to the ghee and saute for 2 minutes.
• Add Milk and Sugar into it,let it cook and keep stirring occasionally.
• Once the Ada is cooked, reduce the heat.  
• Cover the pan and cook the payasam in low heat for 45 minutes.
• (you can add cardamom powder if you like the taste)
• Remove from fire.

Paal Payasam

Paal Paayasam is a popular one which is made of rice and milk. Its tasty and is made during auspicious occassions in the family.

INGREDIENTS:

• Milk - 3 cups
• Sugar - 1 ¼ cup
• Raw Rice - 6 tbsp

PREPARATION METHOD:

• Add Milk, Rice and Sugar in a Pressure cooker and stir well.
• Close the cooker with the weight on it.
• Cook the payasam in low heat for 1 - 1.5 hr.
• Turn off the stove, open the cooker after 10 minutes we can see the payasam in Rose colour.

Recommended Combination: good to serve with sweet Boli.

Custard

Custard, a popular dessert item is prepared using fruits and custard mix. We can use any fresh nicely cut fruits while making this dessert.

INGREDIENTS:

• Milk -2 cup
• Custard powder- 2 tbsp
• Chopped Fruits -1 cup
• Sugar - ¼ cup

PREPARATION METHOD:

• Apple, pear,Banana and Strawberry cut in to small pieces.
• Mix Custard powder in ¼ cup cold milk and keep aside.
• Boil remaining Milk with Sugar.
• Add Custard milk and let it boil for few minutes.
• Remove it from fire and let it cool.
• Mix it with fruit and refrigerate and use. 

Recommended Combination:Served cold.

Carrot Halwa

Carrot Halwa is a dessert prepared using grated Carrot cooked with Milk, Ghee and Sugar.

INGREDIENTS:

• Grated Carrot -2 cup
• Milk - 2 Cups
• Sugar - ½ cup
• Ghee - 3 Tbsp
• Cashewsnuts - 12 nos
• Cardamom powder - pinch

PREPARATION METHOD:

• Heat ghee in a Pan.
• Lightly fry cashewnut and remove from ghee.
• Add the grated carrots and stir fry on medium heat till the carrots change the colour.
• Add milk and cook till the milk gets completely absorbed.
• Add the sugar and stir well.
• Add the cardamom powder and cook in low heat till the ghee oozes out.
• Remove from fire and let it cool.
• Garnish with fried Cashew nut and cut it in a desired shape.

Thakkali Achar / Tomato Pickle

Tomato Pickle is a dry side dish served with Rice or other breakfast items like Dosa or Idly.
It is prepared using Tomato puree sauted along with other spices till the water dries off.

INGREDIENTS:

• Tomato - 10 nos
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Chilli Powder- ½ tsp
• Turmeric Powder - tsp
• Fenu greek powder - ¼ tsp
• Asafoetida - ¼ tsp
• Mustard seeds - 1 tsp
• Curry leaves - few
• Sesame oil - ¼ cup
• sugar - 1 tsp

PREPARATION METHOD:

• Salt to taste
• Put Tomato in boiled and peel the skin.
• Grind tomato into pulp.
• Heat oil in a Pan.
• Add mustard seeds, when it starts to splutter add Ginger paste, Garlic paste, curry leaves and fry it.
• Add asafoetida stir for a minute.
• Add Tomato pulp, Turmeric powder, Chilli powder and Salt and cook it.
• When the water dries up add fenugreek powder and sugar and stir well.
• Stir well till the Oil oozes out and remove from fire..

Recommended Combination: Serve with Chappathi, Dosa, Idli, Rice.

Roasted Chicken

Roasted Chicken is presented here in a a Kerala style with lots of spices. This is a dry dish with the chicken cooked in steam.

INGREDIENTS:

• Chicken Thighs - 6 nos
• Diced Onion - 2 nos
• Diced Tomato - 2 nos
• Green Chilly(Slit) - 6 nos
• Garlic(chopped) -2 ½ tbsp
• Ginger(chopped) -2 ½ tbsp
• Chily powder-1 tbsp
• Corriander Powder-1 tbsp
• Turmeric powder- 1 tsp
• Garam Masala- ½ tsp
• Fennelseed powder -½ tsp
• Pepper Powder - 1 tsp
• Coconut Oil-3 -4 tbsp
• Water- ¼ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in the pan.
• Add onions, green Chillies, ginger and garlic.
• Saute Onions till it turns transparent. 
• Add tomatoes and sauté well.
• Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
• Add chicken pieces, garam masala, fennelseed powder, pepper powder, water and salt into it.
• Slow down the flame, cover the pan and let it cook.
• Add Curry leaves when the chicken cooks well.
• Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Chappathi / Rice/ Appam, Fried 

Baked Chicken with Garam masala

Baked Chicken is a healthy option compare to fried chicken, yet having a delicious punch of taste.
This recepie is prepared in a Kerala style blended with garam masala.

INGREDIENTS:

• Chicken leg quarter -6 nos
• Olive Oil - 1 tsp
• Ginger Garlic Paste- 1 tbsp
• Chilly Powder- 1 tsp
• Corriander Powder- 1 tsp
• Aniseed(Perimjeerakam) Powder- ½ tsp
• Garam Masala powder - ½ tsp
• Turmeric Powder - ½ tsp
• Pepper Powder -1 tsp
• Salt to taste

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 2 hours.
• Preheat the oven to 350F.
• Place the chicken to a baking tray and bake it for 35 minutes.
• Turn the chicken and again bake it for 30 - 40 mins.

Recommended Combination: Serve hot with Rice/ Chappathi

Fried Chicken

Fried Chicken can serve as a tasty snack or can go as a side dish with any meal of the day. This is a very simple recipe.

INGREDIENTS:

• Chicken Drumsticks -5 nos
• Lemon Juice - 1 tbsp
• Ginger Garlic Paste- 1 tsp
• Chilly Powder- ½ tsp
• Corriander Powder- ½ tsp
• Aniseed(Perimjeerakam) Powder- ¼ tsp
• Turmeric Powder - ¼ tsp
• Pepper Powder - ½ tsp
• Salt to taste
• Oil - for deep frying

PREPARATION METHOD:

• Mix all the ingredients into a fine paste and marinate for 3 hours.
• Heat Oil in a Pan.
• Put Drumstick in to the hot oil.
• Deep fry the chicken pieces until it is golden brown .and tender.

Recommended Combination: Serve hot with Rice / Chappathi / Paratta.

Chicken Curry in Coconut Milk

This is a thick gravy curry cooked in Coconut milk.

INGREDIENTS:

• Chicken pieces- 500g or 1lb
• Sliced Onion - 1 nos
• Diced Tomato - 1 nos
• Green Chilly(Slit) - 4 nos
• Ginger-Garlic Paste -1 tsp
• Chily Powder-1 tsp
• Corriander Powder-1½ tsp
• Pepper Powder-¼ tsp
• Garam Masala- ½ tsp
• Turmeric powder- ¼ tsp
• Mustard Seed -1 tsp
• Red chilly- 2 nos
• Thick Coconut Milk- ½ cup
• Coconut Oil - 3 tbsp
• Water- ½ cup
• Salt -to taste
• Curry leaves - a few

PREPARATION METHOD:

• Heat oil in a Pan.
• Put mustrard seeds and red chillies in to it and allow to Splutter
• Add onions, green chillies, and saute well, till onion turn transparent.
• Add the ginger-garlic paste in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala and stir well till the raw smell goes .
• Add tomato to it and allow to cook.
• Add chicken and saute it for 2 minutes.
• Add water, turmeric powder and salt and allow to cook.
• When the gravy gets thick add coconut milk and mix well.
• Boil for 2 mins then turn off the flame and add curry leaves.

Recommended Combination: Serve hot with Chappathi, Appam, Pathiri, Rice.

Avocado Salad

Avocado is rich in fiber, monosaturated fat and Vitamins such as B, K and E.
One of the recepies include mashed Avocado salad, similar to Guacamole, which is popular around the world.

INGREDIENTS:

• Ripe avocados - 1 big
• Finely chopped Garlic - ½ tsp
• Chopped onion - 1 tbsp
• Chopped Tomato -1 tbsp
• Lemon juice - 2 tbsp
• Chopped Corriander leaves - 1tbsp
• Salt - to taste

PREPARATION METHOD:

• Cut avocados in half.
• Remove seed and scoop out avacado from the skin.
• Mash the Avacado.
• Add Onion, Garlic, Tomato, Lemon juice, Corriander leaves and Salt and mix it well. 
• Refrigerate before using

Recommended Combination: Serve with Chappathi or tortilla chips

Mathanga Pachadi / Pumpkin Pachadi

Mathanga Pachadi is made of cooked Pumpkin and Green Chilles added in Coconut paste and Curd.

INGREDIENTS:

• Chopped Pumpkin - 1 cup
• Grated coconut - ½ cup
• Green chillies(roundly cut) - 4 nos
• Cumin seeds - ¼ tsp
• Curd - 2 cup
• Turmeric powder - -¼ tsp
• Mustard seeds - 1 tsp
• Red chilly - 2 nos
• Fenugreek Powder- a pinch
• Water - ¼ cup
• Curry leaves - A few
• Salt - to taste
• Oil -1 tsp

PREPARATION METHOD:

• Cook Chopped Pumpkin and Green Chilly in water along with salt and turmeric powder.
• Mash the cooked Pumpkin with a spoon.
• Grind the coconut and cumin seeds to a fine paste.
• Add this paste to the cooked Pumpkin and allow to boil.
• When it starts boil,turn off the stove and allow to cool.
• Add Curd to the mixture and stir well.
• Heat Oil in a Pan.
• Add Mustrard seeds and Red chillies into it, allow to Splutter.
• Add this to pachadi.
• Sprinkle Fenugreek Powder, Curry leaves and mix well.

Recommended Combination: Serve with Rice.