Roasted Almond

Very easy to make snack.

INGREDIENTS:

• Almonds- 1 cup
• Salt to taste

PREPARATION METHOD:

• Soak almonds in water for 30 minutes.
• Drain it.
• Add salt to the almonds and mix well.
• keep it aside for another 30 minutes.
• Heat a pan and roast the almonds till we hear a cracking sound from it.
• Remove it from fire and let it cool.

Spicy Boondi

This is the 300th post in my blog. I would like to express my sincere thanks to everyone for the support you have extended over the past few years. Thanks again.

Spicy Boondi is a teatime snack.

INGREDIENTS:

• Besan Flour/ Kadalamavu - 1 cup
• Turmeric powder- 2  pinch
• Asafoetida powder - 2 pinch
• Chilly Powder - ¼ tsp
• Salt to taste
• Curry leaves - few leaves
• Oil for frying

PREPARATION METHOD:

• Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
• Add water to the flour mix to make the batter smooth (slightly thicker than dosa batter).
• For making Boondi we need a perforated spoon (laddle with small holes)
• Heat oil in a pan .
• Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2-3 spoon batter to the ladddle and rub with another spoon.
• Fry Boondi till it is crispy and collect it in a bowl.
• Repeat the same process with the remaining batter.
• Heat little oil in a pan.
• Add curry leaves and fry it.
• Mix the fried curry leaves with boondi and serve.

Maavunda / Rice Ladoo

Maavunda / Rice Ladoo is a  snack popular in the central parts of kerala. Its very easy to prepare and can be stored for several days  without any taste change.

INGREDIENTS:

• Raw Rice flour(fine powder)- 2 cups
• Jaggery(grated) - 1 cup
• Grated Coconut(Finely grated) - 1 cup
• Dry Ginger powder / chukku podi - 2 pinch
• Cardamon powder / Elakka podi - 2 pinch
• Salt water

PREPARATION METHOD:

• Sprinkle little salt water in the rice flour and mix well.
• Add grated coconut in to the flour and mix well.
• Heat a heavy bottomed pan and roast the rice flour and grated coconut  in medium heat till it is crisp and  golden colour . 
• Remove from fire and let it cool.
• Add little water in jaggery and let it dissolve.
• Bring this syrup to boil in a vessel, stirring constantly till one-thread consistency is reached.
• Add cardamom powder, dry ginger powder and the roasted rice powder into it and mix well.
• Remove from fire and make small balls out of the mixture.(it will be hard to make balls if the mixture is cold)
• Apply little rice powder on your hand so that it doesn't stick. 
• Sprinkle some rice powder over the ball to prevent it from sticking together.

Kerala Mixture

Its a very popular teatime snack in kerala. As the name implies it is a combination of seva, boondhi , fried peanut and spices.

INGREDIENTS:
For Seva:

• Besan Flour/ Kadalamavu - 1 cup
• Turmeric powder- a pinch
• Asafoetida powder- 2 pinch
• Chilly Powder - ¼ tsp 
• Salt to taste

For Boondhi:

• Besan Flour/ Kadalamavu - 1 cup
• Turmeric powder- 2  pinch
• Asafoetida powder - 2 pinch
• Chilly Powder- ¼ tsp
• Salt to taste

• Split dalia / Pottukadala- 4 Tbsp
• Peanuts - 4 Tbsp
• Curry leaves- few leaves
• Asafoetida powder - 2 pinch
• Chilly Powder- according to your taste
• Salt to taste 
• Oil for frying

PREPARATION METHOD:

• Add turmeric powder, asafoetida powder, Chilly Powder and salt to the Besan flour and mix well.
• Add little water to make a soft dough.
• Heat oil in a pan.
• Put the dough in a string hoper / idiyappam maker and press it into the oil. 
• Fry both sides in medium heat.
• When it is crispy, remove from oil and drain it. 
• Repeat the same process with the remaining dough.
• Crush the fried seva with hand to make it smaller pieces and keep aside. 
• Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
• Add water to the  flour mix to make the batter smooth (slightly thicker than dosa batter).
• For making Boondhi we need a perforated spoon (laddle with small holes)
• Heat oil in a pan . 
• Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2 -3 spoon batter to the ladddle and rub with another spoon.
• Fry Boondhi till it is crispy and collect it in a bowl.
• Repeat the same process with the remaining batter.
• Keep the fried boondhi aside.
• Heat little oil in a pan.
• Add the peanuts, curry leaves and split dalia and fry it.
• Remove from oil.
• Add the fried peanut, split dalia, curry leaves, salt, chilly powder, asefetodia powder to the sev and boondhi and mix well.
• Now it is ready to serve.

Jalebi

Jalebi is a sweet and crisp snack prepared using uraad daal and sugar syrup. It is liked by everyone irrespective of their ages.

INGREDIENTS:

• Urad Daal - 1 cup
• Sugar -  2  cup
• Water - 3/4 cup
• Food color (red and yellow) -  4 -5  drops
• Oil for frying

PREPARATION METHOD:

• Soak Urad daal for 30 minutes.
• Grind Daal very well with little water to make a thick batter.
• Dissolve Sugar in water.
• Boil this syrup in a vessel, stirring constantly.
• When the syrup is sticky (test by touching with thumb and index finger), turn off the stove and keep the syrup aside.
• Add the food color when the syrup is warm.
• Heat oil in a pan.
• Take a Ziplock bag make a hole in it.
• Put the batter in the bag and squeeze it into the hot oil in the shape of Jalebi.
• Fry both sides till light golden colour. 
• Put it into the warm syrup and soak it for a minute.
• Take out from the syrup and serve.

Sukhiyan / Modakam

It is a teatime snack in South India.

INGREDIENTS:

• Cherupayar / Green Gram / Moong Daal - 1 cup
• Jaggery -  ½  cup
• Grated Coconut -  ½ cup
• All purpose flour - 1 cup
• Rice flour - ½  cup
• Turmeric powder - 1 pinch
• Cardamom powder -  ¼  tsp
• Salt - a pinch
• Oil for frying

PREPARATION METHOD:

• Mix salt, turmeric, rice flour and all purpose flour together.   
• Add little water to make a thick batter.
• Cook Cherupayar / Green Gram in a cooker till it is soft and water is completely dries up .
• Dilute Jaggery by adding little water into it and filter it. 
• Bring this syrup to boil in a vessel.
• When it starts boil add cardamom powder, grated coconut and cooked green gram and mix well.
• Saute well till the mixture is dry.
• Remove from heat and allow it to cool.
• Make small balls out of the mixture.
• Heat oil in a pan.
• Dip each balls into the batter and put into the hot oil.
• Deep fry till golden colour.
• Remove from oil, drain it and serve.

Recommended Combination: Serve hot with  Coffee or Tea

Avalosu podi

INGREDIENTS:

• Raw Rice flour - 2 cups
• Grated Coconut - 1 cup
• Cumin Seed - 2 pinch
• Sesame Seed - 2 pinch
• Salt water
• Sugar

PREPARATION METHOD:

• Sprinkle little salt water in theRice flour and mix well.
• Add grated coconut, sesame seed, cumin seed and  in to the flour and mix it thoroughly.
• Heat a heavy bottomed pan and roast the rice flour mixture in medium heat till it is crisp and  golden colour . 
• Remove from fire and let it cool.
• Add sugar(according to your taste) and mix well and serve.

Ari unda / Rice Ladoo

Ari unda is a traditional snack in kerala.

INGREDIENTS:

• Parbolied Rice - 2 cups
• Jaggery(grated) - 3/4 cup
• Grated Coconut - 1 cup
• Salt water

PREPARATION METHOD:

• Wash the Rice and sprinkle little salt water.
• Roast the Rice in medium heat till it is crisp and golden brown. 
• Remove from fire and let it cool.
• Grind the  roasted rice to a coarse powder(like puttu powder).
• Add Jaggery and grated Coconut to the Rice powder and mix it well.
• Make small balls out of the mixture.

Unniyappam

Unniyappam is a traditional and a popular snack in kerala.

INGREDIENTS:

• Raw rice Flour - 2 cup
• Jaggery - 3/4 cup
• Small banana(palayan kodan pazham)- 2 nos
• Ghee - 2 Tbsp
• Coconut slices(nicely cut) - 2 tbsp
• Cumin seed - ½ tsp
• Sesame seed- ½ tsp
• Coconut Oil for frying
• Unniyappam maker(appa kara)

PREPARATION METHOD:

• Dilute Jaggery by adding little water into it and filter it.  
• Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed in it.
• Add 1 Tbsp Ghee to the rice flour and mix well.
• Squeeze banana into the rice flour with hand very well and keep aside for an hour.
• After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
• Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
• Pour oil into appa kara (unniyappam maker) until moulds are completely filled and heat it.
• Pour batter in each mould. (3/4 portion of the mould)
• Deep fry in medium heat. 
• When one side is cooked, turn and cook the other side till it turns brown colour.
• Remove from oil, drain it and serve.