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.

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.

Crispy Rava Dosa

This preparation of Dosa uses Rava batter instead of Rice batter.

INGREDIENTS:

• Rava - 1 cups
• Rice flour -¼ cup
• Maida /All-purpose flour- ¼ cup
• Cumin seeds - ½ tsp
• Finely chopped Ginger- 1 tsp
• Finely chopped green chillies - 1 tsp
• Curry leaves - few
• Sesame Oil
• Salt to taste
• Water - 3 cups

PREPARATION METHOD:

• Mix Rava, Rice flour, Maida, Cumin seed, Ginger, Green Chilly, Curry leaves, Salt and Water to make a dosa batter keep it aside for 30 minutes.
• Heat a Frying Pan.
• Take one Spoonful of batter and spread on the Pan starting from the Outside and finishing off in the middle.
• Pour some sesame oil on dosa.
• Turn the other side and cook both sides well.

Recommended Combination: Serve hot with Chutney.

Parippu Dosa

Parippu dosa is one amongst the different flavours of Dosa's a popular south Indian dish. A spicy combination with added grains.

INGREDIENTS:

• RawRice - 1 cups
• Parboiled rice - 1 cup
• Urad Daal - ½ cup
• Toor daal- ¼ cup
• Channa daal-¼ cup
• Fenugreek - 1 tsp
• Asafoetida -¼ tsp
• Red chilly -6 nos
• Finely chopped pearl onion - 6 nos
• Curry leaves
• Water - as required
• Salt to taste

PREPARATION METHOD:

• Soak rice, Toor daal, Channa daal, Urad daal, Red chilly and fenugreek for 5 hours. 
• Grind these with water.
• Add asafoetida, chopped onion, curry leaves and salt and stir well.
• Keep it for 2 hrs. 
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour some oil on it.
• When one side is golden brown and turn the other side .

Recommended Combination: Serve hot with Tomato chutney / Coconut chutney/ Sambar

Onion Uthappam

Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Onion Uttapam is usually made with Onion and Chilli.

INGREDIENTS:

• Dosa batter - 1 cup
• Finely chopped Onion - 1 nos
• Finely chopped Green chillies -4nos
• Finely chopped Ginger -1 tbsp
• Finely chopped Curry leaves / Corriander leaves-1 tbsp
• Gingely Oil
• Salt to taste

PREPARATION METHOD:

• Heat 1 tsp of oil in a frying pan.
• Spread a spoonful of the batter to a heated frying pan.
• Sprinkle few chopped onions, green chilly, curry leaves / corriander leaves on top of the batter.
• When the base is golden brown, turn the other side and cook well.

Recommended Combination: Serve hot with Chutney

Masala Dosa

Masala Dosa is prepared by embedding masala within the roasted Dosa.

INGREDIENTS:
For Dosa

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp 

For Masala

• Potato - 3 nos
• Sliced Onion(length wise)- 1 nos
• Slit Green chillies - 2 nos
• Chopped Ginger- ¼ tsp
• Turmeric powder - ¼ tsp
• Black gram(Uzhunnuparippu) - ½ tsp
• Bengal gram(Kadalaparippu) - ½ tsp
• Mustard seeds - ¼ tsp
• Red chillies- 2 - 3 nos
• Curry leaves - A few
• Oil - 2 tbsp
• Water- ¼ cup
• Salt - as required

PREPARATION METHOD:
For Dosa Batter

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment. 

For Masala

• Boil potatoes ,Peel skin and mash them and keep it aside.
• Heat oil in a pan .
• Put Mustrard seeds and red chillies and allow to Splutter
• Fry black gram, Bengal gram, curry leaves,.
• Add sliced onion, Chopped Ginger and green chillies and saute well till it turns transparent.
• Add Water,Salt,Turmeric powder and let it boil.
• Add the mashed potatoes and mix well.
• Cook it for a few mins until the water dries up.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, add Potato mix inside Dosa and roll.

Recommended Combination: Serve hot with Chutney.

Ney Roast / Ghee Roast

Ghee roast is prepared by roasting dosa in ghee.
Ghee roast is wafer thin and crispy and is good to serve hot with Chuttney.

INGREDIENTS:

• Raw Rice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp
• Ghee

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour 2 tsp Ghee on it.
• When one side is golden brown, make a Cut from the centre of the Dosa to the outer corner and roll it over to make a cone shape.

Recommended Combination: Serve hot with Chutney or Sambar.

Dosa / Pancake

Dosa is a very well known breakfast item in South India that is relished by people of all ages. The recipe contains all the nutrients including Carbohydrates, proteins, fat, mineral salts such as calcium and iron as well as the necessary vitamins.Dosa is made from fermented batter of Rice and black Gram.

INGREDIENTS:

• RawRice -1 ½ cups
• Urad Daal - ½ cup
• Water - as required
• Salt - 1 tsp

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Grind rice and daal separately with water very finely.
• Mix together rice, dal and salt.
• Add water and stir well to form a loose batter.
• Keep it overnight to ferment.
• Pour one spoon full of batter on a frying pan as thin as possible.
• Pour some oil on it.
• When one side is golden brown and turn the other side . 

Recommended Combination: Serve hot with Sambar or Chutney.

Tomato Uthappam

Uthappams are one of the South Indian breakfast. It can be make with left over idli or dosa batter.
Tomato Uttapam is usually made with chopped Onion,Tomato,Chilli.

INGREDIENTS:

• Dosa batter - 1 cup
• Sliced Onion - 1 nos
• Sliced Tomato- 2 nos
• Finely chopped Green chillies -4nos
• Finely chopped Curry leaves / Corriander leaves -1 tbsp
• Gingely Oil
• Salt to taste

PREPARATION METHOD:

• Heat  a frying pan and smear some oil.
• Spread a spoonful of the batter to a heated frying pan.
• Sprinkle few onions, green chilly, tomato and curry leaves / corriander leaves on top of the batter.
• When the base is golden brown, turn the other side and cook well.

Recommended Combination: Serve hot with Chutney.

Poori

Poori is made from a dough of Wheat flour, Water and Salt by rolling it out into discs and
deep frying it in ghee or vegetable oil.Puri is often served potato masala.

INGREDIENTS:

• Wheat Flour - 1 cup
• Water to make dough
• Salt to taste
• Oil for deep frying

PREPARATION METHOD:

• Mix 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.
• Roll out the dough in to small rounds.
• Heat Oil in a Pan.
• Fry the puri one at a time.
• Turn each side and fry till light brown

Recommended Combination: Serve hot with Potato Masala, Podimas, Parippu, Vegetable Curry, Egg Curry, Chicken Curry.

Paalappam / Appam.

Appam made with ground soaked rice and cooked rice, mixed to a batter with coconut milk and water then left in a warm place to ferment for a number of hours. Appam is thin and crisp round the edges and fluffy and thick in the centre.

INGREDIENTS:

• Raw rice – 1 cup
• Cooked rice(parboiled) – 2 tbsp
• Scraped coconut – ½ or coconut milk -½ cup
• Yeast -¼ tsp
• Sugar -1 tbsp
• Salt - As reqd

PREPARATION METHOD:

• Soak rice for atleast 4 hrs
• Make a batter of rice, coconut( or coconut milk)and cooked rice(batter should not be too watery)
• Add yeast and sugar to warm water and dissolve.
• Add this to the batter and keep for about 6 hrs.
• Before making appams, add salt and little sugar.
• Heat a Pan(Appachatti).
• Pour a spoonful batter into the appa chatti and rotate the Chatti.
• Cover the pan and cook in medium flame till the edges of the Appam turn golden colour..

Recommended combination: Serve hot with Egg Roast or Stew or Chicken Curry.

Idli

Idli is a popular food throughout South India.
Idli is a fermented food which is prepared by steaming fermented black gram (Urad Daal) and rice batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients.

INGREDIENTS:

• RawRice -2 cups
• Urad Daal - 1 cup
• Water - as required
• Salt - 1 tsp

PREPARATION METHOD:

• Soak rice and Urad daal separately for 5 hours.
• Nicely grind rice and Urad daal separately in water.
• Mix together rice, daal and salt.
• Keep it overnight to ferment.
• Spread oil on the idli mould.
• Pour the batter in the mould .
• Steam the vessel for about 8- 10 minutes.

Recommended Combination: Serve hot with Sambar or Chutney.