Mysore Pak

Mysore Pak is a very delicious sweet which can be added to your desert menu. The preparation method is simple enough for a starter.

INGREDIENTS:

• Besan - 1 cup
• Ghee - 1 cup
• Sugar - 2 cup

PREPARATION METHOD:

• Grease a pan well with Ghee to pour the prepared batter.
• Mix Besan and ghee together in a dosa batter consistency.
• Heat a pan, add sugar and water(till the sugar is immersed in water)
• Boil this syrup by stirring constantly till one-thread consistency is reached. 
• Add Besan Ghee mix to the sugar syrup and stir continuously and quickly in medium flame 
• Once the batter thickens, you will see big bubbles appearing.
• Turn the flame off, keep stirring for couple of minutes and keep it apart.
• Pour the batter into thegreased pan and let it cool for about 2 hours.
• Cut it in any desired shape.

Recommended Combination: Serve with spicy kerala mixture.

Mulaku Bajji

Mulaku Bajji is a common Snack in South India.It is easy to make and very tasty.
For Mulaku Bajji dip Chilly in batter and is deep fried in Oil.

INGREDIENTS:

• Chilli - 6 nos
• Gram Flour- ½ Cup
• Rice Flour -¼ Cup
• Maida - 1 tbsp
• Chilly Powder - ½ tsp
• Asafoetida Powder - pinch
• Salt to taste
• Oil - for frying
• Water- required to make batter

PREPARATION METHOD:

• Slit the chilly and remove seeds.
• Mix the Rice Flour, Gram Flour, Maida, Red Chilli Powder, Asafoetida powder and salt with water to make a thick batter.
• Heat oil in a pan. .
• Dip each Chilly into batter and put it into the hot oil.
• Fry until it turns golden brown. 

Recommended Combination: Serve hot with Tea or coffee.

Maladu

Maladu is one type of ladoo made with dalia powder, sugar and ghee.

INGREDIENTS:

• Pottukadalai(Split dalia) - 1 cups
• Sugar - ½ cup
• Cardamom powder - ¼ tsp
• Ghee - ¼ cup

PREPARATION METHOD:

• Grind Pottukadala and sugar into fine powder.
• Add cardamom into the powder and mix well.
• Heat ghee,add the mixture into it.
• Make the mixture into balls

Madhura Seva

Madhura seva is a tea time snack. We can prepare this by adding fried seva into sugar syrup.

INGREDIENTS:

• Gram flour / kadalamaavu - 1 cup
• Salt - a pinch
• Sugar - ½ cup
• Oil for frying

PREPARATION METHOD:

• Mix salt and flour together.
• Slowly add warm water and knead the dough with hands (like chappathi dough).
• Heat oil in a Pan.
• Press the dough through the mould of a seva press into hot oil and fry it till golden brown.
• Remove from oil and let it cool.
• Dissolve Sugar in 1 cup water.
• Boil this syrup in a vessel, stirring constantly till one-thread consistency is reached.
• Add fried seva into it and stir them well.
• Allow them to cool.
• When it completly cools store them in tight conatiners.

Kozhukkatta

Kozhukatta is one of the traditional sweet in Kerala .It is easy to make.
Kozhukkattas are steamed rice dumblings with sweet coconut stuffing.

INGREDIENTS:

• Rice flour(Fried) - 1 cup
• Grated coconut - ½ cup
• Jaggery/Sugar - ½ cup
• Ghee - 1 tsp
• Boiled Water - 1 cup
• Salt - a pinch

PREPARATION METHOD:

• Dilute Jaggery by adding little water into it and filter it. 
• Bring this syrup to boil in a vessel.
• When it starts boil, add grated coconut and mix well.
• Saute well till the mixture is dry.
• Remove from heat and allow it to cool.
• Add water, salt and ghee to rice flour and make a dough like chappathi dough.
• Make the dough into small balls.
• Spread it on the palm of your hand to a thin circle.
• Put a some coconut mix in the center of the circular dough .
• Close it and shape it again to make a ball.
• Repeat the same with other balls.
• Steam the rice balls in a steamer till cooked.

Kaya Bajji

Kaya Bajji is a common Snack in South India.It is tea time snack.It is easy to make and very tasty.
For Kaya Bajji plantain slice dip in batter and is deep fried in Oil.

INGREDIENTS:

• Raw plantain(Bajji Kaya) -2 nos
• Gram Flour- ½ cup
• Maida - 1 tbsp
• Rice Flour -½ cup
• Chilly Powder - ½ tsp
• Asafoetida Powder - ¼ tsp
• Salt to taste
• Oil - for frying
• Water- required to make batter

PREPARATION METHOD:

• Mix the Rice Flour, Gram Flour, Maida, Red Chilli Powder, Asafoetida powder and salt with water to make a thick batter.
• Heat Oil in a pan. .
• Peel off the skin and slice the plantain.
• Dip each slice into batter and put it into the hot oil.
• Fry both the sides until it turns golden brown. 

Recommended Combination: Serve hot with Tea or Coffee.

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.

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.